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Cures both diarrhea and constipation 
By:George D. Pamplona-Roger
9 months ago



 per 100 g of raw edible portion 

Energy 59.0 kcal = 245 kj 

Protein : 0.190 g 

Carbohydrates : 12.6 g 

Fiber : 2.70 g 

Vitamin A : 5.00 pg RE 

Vitamin B1 : 0.017 mg 

Vitamin B2 : 0.014 mg 

Niacin : 0.110 mg NE 

Vitamin B6 : 0.048 mg 

Folate : 2.80 pg 

Vitamin B12 

Vitamin C : 5.70 mg 

Vitamin E : 0.320 mg α-TE

Calcium : 7.00 mg 

Phosphorus : 7.00 mg 

Magnesium : 5.00 mg 

Iron : 0.180 mg 

Potassium : 115 mg 

Zinc : 0.040 mg 

Total Fat : 0.360 g 

Saturated Fat : 0.058 g 

 Cholesterol -

Sodium : 1.50 mg

EACH YEAR the world produces more than 40 million metric tons of apples, in fourth place after grapes, oranges, and bananas. Although not the most widely cultivated fruit, the apple is considered the "queen of fruits." This may be in view of the fact that in addition to its enormous culinary and medicinal virtues, it combines with practically all other foods. 

Aside from the 12.6% carbohydrates in the form of sugars, no other nutrient stands out in the apples composition. The sugars are primarily fructose (fruit sugar, also called levulose) and lower proportions of glucose and saccharose. It contains very small amounts of proteins and fans Among its vitamins are C and E, and it's minerals include potassium and iron, although in limited amounts. Together. Its nutrients provide 59 calories per 100 grams (59 kcal/100 g). 


✓ Pectin:
This hydrocarbon is not absorbed in the intestine, and forms most of what is called insoluble vegetable fiber. Most of the 2.4g / 100 g of fiber in the apple is pectin. Only one fifth of the fruit's pectin is in the peel. Therefore, when it is removed only a small portion is lost. Pectin retains water and various waste products in the intestine, acting as an intestinal "broom" that facilitates the elimination of toxins with the feces.

✓ Organic acids: These represent 1% to 1.5% of the apple's weight, depending on variety. The most prevalent is malic acid, although citric, succinic, lactic, and salicylic acids are also present. As happens with citrus fruits, when these organic acids are metabolized they produce an alkalizing (antacid) effect in the blood and tissues. These acids also renew the intestinal flora and prevent intestinal fermentation. 

✓ Tannins: The apple is, after the quince (see p. 206), one of the fruits richest in tannins, which are astringent and anti-inflammatory. 

✓ Flavonoids: These constitute a group of phytochemicals present in many plant-based foods that are capable of preventing the oxidation of low-density lipoproteins (substances that carry cholesterol in the blood). In this way flavonoids keep cholesterol from depositing on arterial walls and stop the progress of arteriosclerosis (hardening and narrowing of the arteries). Apples contain a variety of flavonoids, the most active and important of which is quercetin, because of its antioxidant effect.2 Apples, together with onions (see p. 142), are the richest plant-based foods in quercetin. 

✓ Boron: this little-known mineral plays a variety of roles within the body that are currently being studied. One of these seems to be facilitating the assimilation of calcium and magnesium, meaning that boron may contribute to the prevention of osteoporosis. Apples are among the fruits richest in boron. 

These substances partially explain the many medicinal properties of this simple but exceptional fruit: anti-diarrheic, laxative, diuretic, depu rant, hypolipedemic (reduces blood lipid levels), choleretic, nerve tonic, alkalizer, and antioxidant. Because of this, eating them daily benefits both those who are healthy and the ill, particularly in these cases: 

• Diarrhea and colitis: The pectin in apples acts as a sponge that absorbs and eliminates the toxins produced by the bacteria that cause gastroenteritis and colitis. Also, its tannins dry the intestinal mucosa and reduce its inflammation. The organic acids act as antiseptics and restore the normal bacterial flora in the intestine. 

Preparation and use 

1. Raw: Peeling is recommended because, "pile of what many believe, the small amount of pectin and vitamins in the peel do not justi- Ty eating it. The peel can contain pesticides, and it is difficult to digest. 

2. Applesauce: A glass grater is best for this purpose because it is an inert material. How- ever, modern stainless steel is adequate. Applesauce is recommended for children, the elderly, and those weakened by illness. 

3 Baked: This is a delicious and highly digestible way to eat apples. 

4 Cooked: Apples prepared in this way should be eaten with the cooking liquid. These are easy to digest and appropriate for children. 

5 Juice: Natural unprocessed juice is preferable to that prepared industrially. 

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