The Health Promoting Apple

According to an old text (circa 1930-40's) in Advanced Herbology,

- what this author has this to say about apples: Phosphates in nature are the great builders of various body tissues. 

There are five: Calcium phosphate (bone); Iron phosphate (carries oxygen); Potassium phosphate (brain and nerve); Magnesium phosphate (muscle builder); Sodium phosphate (alkalinic solvent and stabilizer).

There is one herb that contains all of these and more. It is probably the most valuable food and medicinal agent in the whole of nature.

• 80 - 85 % water
• 5% protein
• 10 - 15% starchs and sugars
• 1 -2 % acids
• A variety of salts
• Sugar content varies from 6 - 10 % depending on the variety of apple
• Rich in real vitamins and highly antiscorbutic.
• Has malic acid, gallic acid (these acids carry oxygen) 
• Percentage of phosphates is higher than any other fruit.
• High oxygen concentration, especially in and closely under the skin ( don't peel your apples)
• Seeds contain amygdalin, a cyanic acid that yields laetrile (found in all seeded fruits)
• Apples neutralize the acid products of indigestion, gout, etc.  They help to digest other food (applesauce with goose)
• Apple is almost a totally pre-digested food.
• Apple juice reduces acidity in the stomach because it is changed into alkaline carbonates and corrects sour fermentation.
• Break down calculi (stones)
• Apple juice (raw and unfiltered) kills typhoid
• Apples cleanse the entire digestive tract
• Apples provide 6 of the twelve tissue salts (Scheussler Biochemic System)
• Apple cider relieves pus forming dis-orders, and dropsy
• Cooked apple helps sore throat, fever, eye inflammation, erisipelas

All apples pack a health punch, regardless of variety. Although much of the nutritional punch of apples is found in the skin, certain nutrients reside in the flesh, too. In recent studies, researchers found two powerful flavonoids in Red Delicious apples, but they were mainly in the skins. Another compound with strong antioxidant activity -- hydroxycinnamic acid -- was found in the flesh. Two phenols found in the apples, epicatechins and procyanidins, have superior antioxidant capacity and may help reduce the risk of heart disease, cancer, and other conditions. 

Before you eat your apple, clean it thoroughly with a vegetable brush and our Healthy Food Soak to remove wax and contaminants.  

Reach for the right apple to get ahead of the nutrition game - Researchers recently assessed the antioxidant capacity of eight different apple varieties and found Red Delicious apples to be highest in two powerful flavonoids, epicatechin and procyanidin. These flavonoids are especially abundant in apple peels, so wash them well and eat the skins.

Getting the right amount of antioxidants through diet or supplements can make your 'health age' 6 years younger.