Eve had a devil of a time persuading Adam to eat forbidden fruit, however, since their ensuing expellation, the apple has reigned supreme. In ancient Greece and Rome, apples were a symbol of love and beauty. Cleopatra was rumored to have placed one in Caesar’s chariot lunch box before battle. Apples were so prized armies took cultivated apples with them into England and then proceeded to make applesauce out of the country. About 1629, both the seeds and trees were brought to America by John Endicott, an early governor of the Massachusetts Bay Colony. Johnny Appleseed promoted apples as he carried seeds with him wherever he traveled, and planted then in thinly settled parts of the country; mostly for distilling strong-drink. In 2010 America, the apple remains sovereign.
Most Americans consider the white meat most delectable. Apples contain a gargantuan 30 thousand protective antioxidants; paradoxically, the skin contains bushels of the heavenly, healing nutrition. Orchards of studies prove a daily diet of real, not GMO (Genetically Modified Organism) contain .78 grams of pectin per 100 grams of edible fruit, ranking them fourth in pectin content among twenty-four common fruits and vegetables tested. This only applies when one leaves on the skin, which settles the debate, ‘to peel or not to peel’? So put on your big boy pants; the skin stays on. The apple’s soluble fiber reduces the amount of cholesterol produced in the liver, slows digestion, and the rise of blood sugar, making it ideal for diabetics. Adding two large apples to your daily diet is shown to decrease total cholesterol. Apple's insoluble bran-like fiber gloms on to LDL cholesterol giving it the bums rush.
Eating un-peeled, albeit washed apples reduces risk of colon, breast, prostate, and ovarian cancers, heart disease, type II diabetes, obesity, and tooth carries. A study on mice at Cornell University found that the quertecin in apples may protect brain cells from the kind of free radical damage leading to Alzheimer's disease, a.k.a., Mad Cow disease.
Apples that rust have the most curative powers. Have you observed how apple these days don’t brown? It’s because today’s commercial apples have no semblance to the apples our universe created. That’s because they are GMO (Genetically Altered Organism) ergo, missing original heavenly components. What happened to Winesap, McIntosh, and Rome apples we relished in our youth? Royal Gala, Fuji and the new generation of apples are man’s egotistical manipulation of God’s gifts to us. The National Cancer Institute reports the antioxidants in apples may reduce the risk of lung cancer by as much as 50%. A Cornell University study indicated apples inhibited colon cancer cells reproduction by 43%, and A Mayo Clinic study indicates the quertecin in apple’s skin prevents oxygen molecules from the damage that encourages growth of prostate cancer cells.
For your temple to absorb the biggest bang-for-your-buck, choose locally grown varieties which brown easily, such as puckery Granny Smiths. I gently encourage you not to substitute insipid, sugary apple juice for raw apples. Grocery store sugar-laden apple juice contains next to none of the beneficial pectin, potassium, antioxidants, quertecin and colon-cleansing fiber. Instead, forage seasonal, un-pasteurized apples from your local orchard. However, ask the grower if they wash, sanitize, and filter the nectar to prevent E. coli or salmonella. Some orchards make use of the fallen apples because they are sugary ripe and easy to harvest, but pathogens lurk. One bad apple can spoil the whole bunch, girl.
Apologetically, the true ‘forbidden’ ones, Caramel Apples don’t count. Add sliced apples briefly cooked in Smart Balance and cinnamon to your morning Steele cut oatmeal which you’ve cooked in apple cider, not water. Chuck in some walnuts, fibrous flax seed, and fruit, and your colon will return the a,..umm…favor.
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