Tag Archives: enzymes

Looks Like an Apple, Tastes Like an Apple?

I received this photo today from my friend, Jerica:

“So I peeled this apple at lunch today but didn’t eat it. I peeled it because it was conventional and I didn’t want to eat the petroleum wax coating. I forgot about the second half, which sat on the counter all day until 8:00 this evening. When I picked it up, I was quite surprised to find that, except in a few bruised places, it had NOT TURNED BROWN AT ALL. And they say irradiated food is ok to eat? It’s totally dead and without enzymes!”

This brought back memories of childhood, when I had negative feelings about a fruit than tended to turn brown before you finished eating it. I thought it was trying to rot before my eyes. Only now do I appreciate the science behind it and the importance of raw foods for the nourishment of our bodies. I always peeled apples, despite being told that the skins contained a large percentage of the nutrients. But now we are told that apples may have as many as 27 different pesticides and other chemicals, many of which are systemic and cannot be peeled off.

Apples are one of the super foods in the American diet. They are filled with antioxidants and have a reputation for fighting asthma, cancer, heart disease and type II diabetes. On the other hand, they also compete for top position on recent lists of the dirty dozen fruits and vegetables–along with peaches, celery and strawberries–because of the toxic chemicals used to grow conventional produce.

Can it still be true that an apple a day keeps the doctor away? In my opinion it is possible only if you can find a source of fresh, organic apples. I can’t imagine that members of the dirty dozen would boost immunity to the common cold, allergies or any of the usual maladies that cause most of our visits to the family doctor.

Thank goodness we can rely on plain vitamin C powder to supplement our diet rather than relying solely on fresh fruits and vegetables to get enough vitamin C.

Since we live in the South, our apples are shipped in, and we are usually limited to enjoying them in season, which is best for health anyway. Fuji and Red Delicious apples are reported to have the highest phenolic and flavonoid content. We used to get some beauties from our local discount club, but not any more. I suspect there is a growing demand for organic produce as more people learn the advantages of it.