Why raw home juiced apples are better than shelf Apple juice for your health.

Fresh apple is an ideal healthy snack. It’s easy to carry, flavorful, filling, and low in calories; a 5oz (140-g) piece of fruit has only 90 calories. Apples can be eaten fresh or cooked, baked into pies, crisps, tarts, used as stuffing’s, jelly, apple butter and sauce.  

Apples contain a good dose of pectin, the soluble fiber that thickens jellies and helps lower artery-damaging LDL blood cholesterol levels. Apples contain a mix of antioxidants like flavonoids such as quercetin, prevent LDL Cholesterol from being oxidized to a more dangerous form. Applesauce is pleasant-tasting and easily digested; naturopathic doctors recommend it as an early baby food. Apples have long been called nature’s tooth brush; while they don’t actually cleanse the teeth, they still enhance dental hygiene. Biting and chewing an apple stimulates the gums, and the sweetness of the apple promotes an increased flow of saliva, which reduces tooth decay by lowering the levels of bacteria in the mouth.

If you want a more concentrated type or have cavities, choose dried apples they are a more concentrated source of energy than the fresh form and dried apples are less likely to promote cavities than other dried fruits. Dried apples contain good amounts of fiber and a small amount of iron, but most nutrients are lost in the drying process. 

Apple juice has been the icon of a healthy beverage like the saying goes an apple a day keeps the doctor away but not after the apples have been grown with pesticides and fed with artificial fertilizers, then are harvested and trucked to a nearby processing plant, where they are run through a trough of chlorinated water to wash off dirt, pesticides residues, and other undesirables. Some plants also run the apples through a bath of carnauba wax (also found in car wax) and preservatives. Before the apples become juice, they are sometimes peeled by running them through a “bath’ of hot sodium hydroxide (lye), which penetrates beneath the skin and loosens it from the pulp. High velocity jets of cold water then blast off the skin, and a machine punches out the cores. The peeled, cored apples are crushed in a high-pressure juicer. To keep the juice from turning too dark, some processors add sulfating agents, which inhibit the browning enzyme, then it is pasteurized with heat (from 200 to 400 degrees for four or five seconds) to kill any bacteria that might be present, which also reduces the vitamin content. Hardly is it the same as biting into crunchy organically grown apple or running the apple through your juicer at home.

 

Take a look at another example common where today's conventional industrial Agribusiness grow unhealthy and toxic plants and most of these are sent to factory to be processed. There they are stripped of many of their nutrients, bleached, colored, flavored, preserved, and packaged with attractive labels; if you buy peas in a can, 30 percent of the vitamins have been lost in cooking at the canning plant, and 25 percent have been lost in the sterilization process; 27 percent are discarded with the cooking liquid, and 12 percent are lost when you heat the peas after you open the can. What’s left? Squashy tasteless little green balls that have only 6 percent of their nutritional value left; Frozen peas, after processing and cooking, are left with about 17 percent of the original vitamins. White flour loses up to ninety percent of its nutrients by milling, and only six nutrients are artificially added to enrich it. As more research suggest that a primary contributing factor to many of our modern diseases is our eating of processed, low-fiber, low nutritious foods. Yet such processed foods are normally assumed to be a safe and nutritious as fresh, whole foods. 

 Before 1900, degenerative illnesses like cancer and heart disease were relatively rare. Now heart disease is the leading cause of death in most developed countries, and cancer hits one out of every three people during their lifetime. Together, cancer and heart disease cause 50 percent of all deaths in this country.   

Obesity was a problem that generally affected only the wealthy in 18^th century Europe, but today half of our population is overweight to some degree. 

Food also loses nutrition when it is stored. So if you are going for apples or apple juice, I do recommend you eat raw organic apples or juice your own organic apples using your juicer at home or buy an organic apple juice that isn’t pasteurized or containing sulfite. Always remember that eating apples provides antioxidant and anticancer nutrients for the body. 

Note: Studies of other cultures that eat traditional or raw, whole, unrefined, unprocessed foods show a remarkable lack of illness. Study after study has found that people who switch from their native diet to a western refined one gradually develop western degenerative diseases.