A Bushel of Facts about Wisconsin Apples
FOR YOUR HEALTH
- Antioxidants, especially quercetin, in apples and apple products play an essential role in reducing risks of prevalent diseases such as cancer and Alzheimer’s.
- Apple consumption increases the number of good gut bacteria.
- Eating one apple a day for four weeks lowered blood levels of oxidized LDL, the “bad cholesterol,” by 40%.
- Ursolic acid, a natural compound found in the apple’s skin, may prevent muscle wasting that can result from aging or illness.
- Pectin in apples is a good source of soluble fiber.
- Store small quantities in your refrigerator, in plastic bags in the crisper--between 34 and 40 degrees. Don’t allow them to freeze. apples can absorb odors from other foods, keeping apples in plastic bags prevents this and helps apples retain their own moisture.
- Apples ripen six to ten times faster at room temperature than if they were refrigerated. One or two days sitting on a counter top and the fresh crunch of your apple is lost forever.
- Lemon juice helps prevent apple discoloration. Sprinkle a little lemon juice on sliced apples before adding to salads