Does an “Apple a Day” really keep the doctor away?
The proverb “An apple a day keeps the doctor away.”, addressing the health effects of the fruit, dates from the 19th century Wales. Research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer. Compared to many other fruits and vegetables, apples contain relatively low amounts of vitamin C, but are a rich source of other antioxidant compounds. The fiber content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They may also help with heart disease, weight loss, and controlling cholesterol. The fiber contained in apples reduces cholesterol by preventing reabsorption, and (like most fruits and vegetables) they are bulky for their caloric content.
There is evidence that in vitro apples possess phenolic compounds which may be cancer-protective and demonstrate antioxidant activity. The predominant phenolic phytochemicals in apples are quercetin, epicatechin, and procyanidin B2.
Apple juice concentrate has been found to increase the production of the neurotransmitter acetylcholine in mice, providing a potential mechanism for the “prevention of the decline in cognitive performance that accompanies dietary and genetic deficiencies and aging.” Other studies have shown an “alleviat[ion of] oxidative damage and cognitive decline” in mice after the administration of apple juice.
Researchers at the Chinese University of Hong Kong discovered that fruit flies who were fed an apple extract lived 10 percent longer than other flies who were fed a normal diet. Source- Wikipedia, Apples
Here is a great recipe for Applesauce Bread
* 1/2 cup (1 stick) unsalted butter, softened
* 1/4 cup dark brown sugar
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 teaspoon allspice
* 1 teaspoon vanilla
* 1 cup applesauce
* 2 large eggs
* 1 cup raisins
* 1/2 cup chopped walnuts
Preheat the oven to 350 degrees F. Grease and flour an 8 by 4 by 3-inch loaf pan.
Cream the butter and brown sugar. Add the remaining ingredients except the raisins and nuts. Mix well until blended. Stir in the raisins and nuts. Pour into the loaf pan. Bake for 60 to 65 minutes.
Food cooked in clay dishes takes longer to heat than food cooked in metal ones due to differences in heat diffusion– usually around ten minutes longer.