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Posted by: admin at 12:00 am on March 24th, 2016

Q:

I am an apple fanatic and eat one every day! I am too old to research apple history, so if you could help me out, I would appreciate it! Would love to have something to share with my grandkids when they ask why I eat apples!

A:

Apples are an awesome snack and one of the few fruits where most are still picked by hand. When your grandchildren ask you something about an apple, you can answer them with: Did you know

that apple trees can live for more than 100 years?

that a peck of apples is about 10 and a half pounds?

that a bushel of apples weighs about 42 pounds?

that apple trees take four to five years to bear their first fruit?

that it takes roughly 36 apples to make a gallon of apple cider?

that a medium apple contains about 80 calories?

that the average apple contain about 10 seeds?

that only one type of apple is native to the Unites States and that is the crabapple?

that red delicious apples are the most widely grown apple variety in the United States?

that there are more than 2,500 varieties of apples grown in the U.S. and more than 7,500 varieties of apples grown around the world?

and that it takes two pounds of apples to make one nine-inch pie?

According to the New York Apple Association, Americans eat more apples per capita than any other fruit (fresh and processed combined). According to the United States Department of Agriculture Economic Research Service, Americans ate an average of 15-plus pounds of fresh apples and a whopping 28 plus pounds of apple juice, apple cider and applesauce in 2013, and that number continues to grow.

Apples are fat-free, sodium-free and cholesterol-free. Apples are an excellent source of fiber, including both soluble and insoluble pectins, the trace mineral boron, vitamin C, vitamin B6, thiamine and riboflavin and are high in polyphenols (which function as antioxidants).

If you prefer to eat an apple raw, be sure to wash the skin. Results analyzed by the Environmental Working Group showed 98 percent of conventional apples had pesticide residue on their peels. And lastly, as a safety reminder, apple seeds, also called pips, contain a substance called amygdalin, which can release cyanide, a powerful poison, when it comes into contact with digestive enzymes, so it is best to avoid the seeds - even when juicing!

THOUGHT FOR THE WEEK: Of all the people on the planet, you talk to yourself more than anyone else. Make sure you are saying the right things!

Phylis B. Canion is a doctor of naturopathic medicine and is a certified nutritional consultant. Email her at docphylis@gmail.com. This column is for nutritional information only and is not intended to treat, diagnose or cure.

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