Various analyses show that the apples contain from 80 to 85 percent water. The sugar content of a fresh apple varies from 6 to 10 percent, according to the variety. In spite of the large proportion of water, the fresh Apple is rich in vitamins, and is classed among the most valuable of the anti-scorbutic fruits for relieving scurvy.
All apples contain a varying amount of the organic acids, malic acid and gallic acid, and an abundance of salts of both potash and soda, as well as salts of lime, magnesium, and iron. The valuable acids and salt of the apple exist in and just below the skin, so to get the full value of an apple, it should be eaten unpeeled.
The acids of the Apple not only make the fruit itself digestible, but even make it helpful in digesting other foods. A ripe raw apple is one of the easiest foods for the stomach to deal with, the whole process of its digestion being completed in eighty-five minutes.
Apples as an Herb for Medicinal Uses
Ripe, juicy apples eaten at bedtime every night will cure some of the worst forms of constipation. Sour apples are the best for this purpose. Some cases of sleeplessness have been cured in this manner. A very old saying reads as follows:
'To eat an apple going to bed will make the doctor beg his bread.'
- Apples are used to treat constipation.
- The pectin in fresh apples can help to lower cholesterol levels, an aid in treating or preventing heart disease.
- Eat raw apples regularly to help detoxify for treating gout and rheumatism.
- Crushed apple leaves can be rubbed on a fresh wound to prevent infection.
- Cooked apples make a good local application for sore throat in fevers, inflammation of the eyes, etc.
Culinary Uses of Apples
There is almost no end to what you can do with apples in the kitchen. In Shakespeare's time, apples served at dessert were usually accompanied by caraway.
Apple butter is a kind of jam made of tart apples, boiled in cider until reduced to a very thick smooth paste, to which is added a flavoring of allspice, while cooking. It is then placed in jars and covered tightly.
The mixture of hot spiced ale, wine or cider, with apples and bits of toast floating in it was often called 'Lamb's wool'.
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