Honey must be one of the most palatable, agreeable, and ancient healing foods available to humankind. We are firmly convinced that Pooh was right in his own bear-brainish way about honey being an excellent pick me up food even though Tigger did not agree! If, as recent news coverage suggests, cell phone towers are having anything to do with the disappearance of honey bees, we would choose this amazing healing gift of nature any day to perhaps frying our brains through excessive use of cell phones! But more about that in a later article.

History of Honey:

Honey has an ancient history having been used by diverse cultures globally as both a food and a medicine. Hippocrates and the ancient Greeks refer to its healing properties for infections and wounds, and jars of honey have been found in Egyptian tombs dating back two thousand years that still, according to reports, retain their delicious taste even today. Honey has also featured prominently in the ancient Indian Ayurvedic tradition, as we describe below.

Honey was the primary sweetener before the discovery of sugar produced from sugarcane or sugar beets. It was displaced by inexpensive, refined sugar, which has non-nutritive calories thought to be responsible for a range of health problems including obesity and diabetes. In this process, we have lost out on a rich source of phytonutrients in honey that both heal and protect against disease.

Varieties of Honey:

There are many varieties of honey differing in flavor, aroma, taste, texture, and properties. These differences are determined by the floral sources of the collected nectar. Generally the darker varieties of honey have a stronger flavor and more mineral content than the lighter, milder varieties.

UMF (Unique Manuka Factor) or Active Manuka honey has gained recognition as a particularly potent and effective healing honey. It is native to New Zealand and the nectar is collected from Manuka or tea tree bushes found in the coastal areas of the country. UMF is found in only some kinds of Manuka honey and contributes to its unique qualities.

Honey in Indian Ayurveda:

Ayurveda accords a very high place to honey or madhu as a medicinal food. It describes eight types of honey among which Makshika is considered the best type with immense medicinal properties. This honey is produced by small honey bees and is very light and dry natured and useful in vata- and kapha-related diseases.

In Ashtanga Hridaya, the great classic of Ayurveda, the therapeutic uses of honey are described as follows: it is very good for eyes and eyesight; useful in urinary tract disorders; worm infestations; bronchial asthma; cough; diarrhea; nausea and vomiting; cleansing and healing deep wounds; and initiates growth of healthy tissue. It also quenches thirst; dissolves kapha; reduces the effects of poison; and stops hiccoughs.

Honey, newly collected from beehives, is used in this tradition to increase body weight and as a mild laxative, while aged honey is believed to “scrape” kapha and help in fat metabolism.

One of the names used to describe honey in Ayurveda is Yogavahi, which denotes a substance that can penetrate the deepest tissue. When used with other herbal preparations, honey is believed to both enhance the medicinal qualities of those preparations and helps them to reach deep tissues.

Ayurveda also describes precautions to be taken when using honey. It should not be heated; it should not be consumed when working in a hot environment; it should never be mixed with rainwater, hot and spicy foods, and fermented beverages such as whisky, rum, and brandy (popular in cold mountain climes!) or with ghee (clarified butter) and mustard.

Some well known Ayurvedic home remedies that use honey include the following:

• Two teaspoons of honey with carrot juice consumed regularly is said to improve eyesight and is helpful for those who use computers for extended periods.
• In cold, cough, and chest congestion, two teaspoons of honey with an equal quantity of ginger juice should be consumed frequently.
• A mixture of black pepper powder, honey, and ginger juice in equal quantities when consumed thrice daily is said to alleviate asthma.
• Regular use of one teaspoon of garlic juice mixed with two teaspoons of honey is said to help control blood pressure; and
• One glass of warm water taken with two teaspoons of honey and one teaspoon of lemon juice first thing in the morning is a common remedy for fat reduction and blood purification.

More generally, Ayurveda recommends daily consumption of a teaspoon of honey for a long and healthy life.

Nutritional Profile and Properties of Honey:

Flower nectar is composed of sucrose and water to which bees add an enzyme that inverts sucrose into glucose and fructose, evaporating the water content in this process to resist spoiling.

Raw honey possesses antibacterial, antimicrobial, antiviral, antifungal, anti-inflammatory, and antioxidant properties in varying degrees. It is free of fats and cholesterol and contains several vitamins, minerals, amino acids, pollen, and protein. The vitamins present include: B6, Thiamin, Riboflavin, Pantothenic Acid, and Niacin. Important minerals include: calcium, copper, manganese, potassium, zinc, iron, phosphorus and magnesium.

Current Therapeutic Uses of Honey:

Modern research has confirmed the many healing properties for which honey was used in ancient cultures.

Wounds and Burns:

Raw honey has been found to have potent healing properties for wounds and burns and was used as a wound healer during World War Two by the Russians. Its high sugar content allows it to draw out infection and excess fluid from wounds by a process of osmosis, discouraging the growth of harmful microorganisms. Honey’s acidic pH further prevents bacterial growth.

UMF Manuka honey is particularly potent as a wound healer. It contains an enzyme that produces small amounts of hydrogen peroxide, which is a mild antiseptic.

When raw honey is applied to a wound, it keeps the area around the wound moist and protected thereby promoting fast healing without scarring.

Honey is a natural antibiotic food which fights even resistant bacteria such as E Coli and Staphaureus.

Honey helps in healing ulcers and dormant wounds reaching deeper tissues and has been used to treat infections and burns, venous leg ulcers, diabetic foot ulcers, abscesses, unhealed graft donor sites, infected wounds from lower limb surgeries, and wounds not responding to conventional treatment. It is also used as a treatment for bed sores.

Energy Booster Food:

The natural fruit sugars in honey prevent fatigue during exercise. Glucose absorbed quickly by the body gives an immediate energy boost while fructose, which is absorbed slowly sustains energy.

Immune System Booster:

Honey is an effective immune system booster with its powerful antioxidant and antibacterial properties. It contains nutraceuticals which help to remove free radicals from the body.

Healthy Digestion:

Regular consumption of raw honey helps to heal digestive disorders. This is because it contains a number of fermentable carbohydrates, including a variety of oligosaccharides that function as prebiotics. These help the growth and activity of bifidobacteria in milk and fermented dairy products such as yoghurt. Combining honey with these dairy products helps to promote healthy bowel movements and the growth of beneficial bacteria while inhibiting the growth of unhealthy bacteria.

Honey also helps in detoxifying the body of carcinogens in the diet.

The fructooligosaccharides (FOS) in honey help to lower blood sugar and cholesterol levels by reducing the absorption of fats and carbohydrates by the blood. FOS nourishes cells in the gut, which is important for good digestion and the prevention of constipation. As we all know, good digestion and proper elimination are two of the keys to good health.

Honey also helps in the absorption of vitamins and minerals by the body.

A Natural Remedy for Stomach Ulcers:

Many people using raw honey, especially active Manuka honey, claim that one tablespoon of this honey with a quarter teaspoon of cinnamon powder taken on a daily basis effectively alleviates stomach upsets and clears stomach ulcers.

Arthritic Pain Relief:

Manuka honey, in particular, is becoming popular as treatment for arthritic pain due to its anti-inflammatory and healing properties. It is suggested that sufferers of this condition take two tablespoons of Manuka honey along with about half a teaspoon of cinnamon powder in warm water or green tea daily in the morning and evening.

Natural Weight Loss Remedy:

Though honey has more calories than sugar, when taken in warm water, preferably with lemon juice and cinnamon, it can help with weight loss by digesting fats stored in the body.

Sore Throat and Laryngitis:

A long known remedy for throat infections, honey both soothes a sore throat and kills the infection causing bacteria. A hot honey, cinnamon, and green tea drink could also help with sinus problems.

Bad Breath Remedy and Prevention of Oral Diseases:

Bad breath can be alleviated by gargling with honey and cinnamon powder in hot water. Further, because of its antimicrobial properties, raw honey has the potential to combat periodontal disease, mouth ulcers, and other oral diseases.

Natural Hair Loss Remedy:

Hot olive oil with a tablespoon of honey and half a teaspoon of cinnamon powder, applied to the scalp and left on for about fifteen minutes before washing off, has been reported to help with hair loss.

The Hibernation Diet:

This unique diet, which may help to relief sleeplessness and lose weight at the same time, was created by a British pharmacist and nutrition expert. It involves having a healthy diet that avoids highly refined and processed foods and having two teaspoons of natural honey, preferably Manuka, either straight or with warm water before retiring at night. This is because natural unrefined honey taken prior to sleeping fuels the liver, speeds up fat burning metabolism, eases stress, and helps relaxation, which is conducing to better sleep. It keeps blood sugar levels balanced, which is important because a fall in blood glucose levels can be detrimental to the brain.

Storage of Honey:

Honey should always be kept in a cool, dry and dark place. It should be stored in a tightly capped container to prevent absorption of atmospheric moisture which would lower its quality.

The water content of honey should not be greater than 19 percent because if higher, certain wild yeasts present in honey could survive causing fermentation. This results in increased acidity, which affects the quality of honey. Raw honey’s moisture content can be as low as 14 percent, which makes it more valuable.

Over time, honey may granulate but can be restored to its liquid state by placing the bottle in hot water and then cooling it quickly.

Honey should never be boiled as this could affect its properties.

Cautions on Using Honey:

• Raw honey should be avoided by people with allergies or sensitivity to pollen. Please consult your physician before consuming honey.
• Because of the risk of infant botulism, honey is not recommended for children under one year of age.
• Honey could contain traces of pollutants if the floral source is contaminated so certified organic honeys are the safest.
• The healing properties of honey are at their most potent in raw organic honey. After taking any precautions concerning allergies, and after consulting your physician, this is the most valuable honey to use.

Pooh adds a few last words by saying that even a bear with little brain knows that honey is the tastiest and healthiest food on the planet. Given the fact that our tubby bear friend has not aged by even an hour since he first ambled into our lives more than eighty years ago, he’s probably right!

Please Note: To learn more about some of the most powerful healing honeys and honey-based products available that can provide support for cancer therapy and help with a whole host of health conditions and ailments, please visit our page on Therapeutic Honeys.

Key Reference Sources:

• Amazing Benefits of Honey (http://www.benefits-of-honey.com)
• Honeymark International. March 21, 2008. The Healing Benefits of Honey (http://honeymarkproducts.com)
• HoneyO.com Home of All Things Honey. (http://www.honeyo.com/honeyhealing)
• Krishna, R.S. Therapeutic Uses of Honey in Ayurveda. Pioneer Thinking (http://www.pioneerthinking.com)
• Levin, Rachel. Buzzing with Benefits. The Food Paper. (http://www.thefoodpaper.com)
• Organic Facts. Healing Benefits of Honey (http://www.organicfacts.net)

Disclaimer: The information contained in this website is only intended to educate and inform our readers. It is in no way intended to provide medical advice or to diagnose or treat any disease. If you have a health problem, you should consult a healthcare practitioner before taking any substances for medicinal purposes.

Irám indeed is gone with all its Rose,

And Jamshýd’s Sev’n-ring’d Cup where no one knows;

But still the Vine her ancient Ruby yields,

And still a Garden by the Water blows.

The grape, immortalized in the Rubáiyát of Omar Khayyám, still lifts our spirits today and has proved itself to be a cornucopia of health enhancing properties gifted to us by Nature.

Mithu has a particular interest in grapes and their health benefits as she tried the grape cure, made by famous by Johanna Brandt, at a time when she was seriously ill after a major bout of typhoid. She went on a forty-five day fast consisting exclusively of organic grapes (mostly red) and grape juice. At the end of the fast, she went down from a size 12 to a size 10, wardrobe-wise, and had more energy and vitality than she knew what to do with. All the symptoms of her illness completely disappeared and the only “side effects” she experienced were a craving for any foods other than grapes and an addiction to recipe books!

Description:

To begin with some basics, the grape, botanically a “true berry” belonging to the genus Vitis, grows in clusters of six to three hundred on perennial and deciduous woody vines. The fruits come in a variety of hues ranging from black, dark blue and crimson to pink, yellow, and green.

Most grapes come from cultivars of Vitis vinifera, the European grape vine, native to the Mediterranean and Central Asia. Some such as Concord grapes come from America while Vitis amurensis is the most important Asian species. Countries producing wine from grapes include France, Italy, Turkey, the U.S., Iran, Argentina, Australia, South Africa, Lebanon, and India among others.

Nutritional Profile:

Grapes contain a host of valuable nutrients. Some of the main vitamins and minerals in grapes include Vitamin A, a good number of the B Vitamins, Vitamin C, Vitamin K, Magnesium, Manganese, Iron, Calcium, Phosphorus, Potassium, Zinc and Sodium.

The purple/red grapes owe their color to concentrations of flavonoids (a group of phytonutrients), especially Quercetin and Resveratrol. The deeper the grape color, the higher the flavonoid concentrations. Apart from being present in grape skins, Resveratrol is also present in high concentrations in red wine but not in white wine. Particularly good sources are wines made from Muscadine grapes.

Phenolic compounds, another variety of phytonutrients which help to inhibit heart disease, are found in the skins of grapes with red varieties generally yielding higher concentrations. This also applies to wine benefits: white wines contain lower phenolic content than red wines since the grape skins are removed before fermentation.

Grapes contain a number of important organic acids such as malic acid, gallic acid, silicic acid, and oxalic acid, as well as powerful antioxidants such as anthocyanin and alpha-tocopherol.

Other important nutrients, apart from Resveratrol found in grape skin are beta-carotene, lycopene, and ellagic acid.

Red wine contains high concentrations of saponins which increase proportionately to the alcoholic strength of the wine. These valuable phytonutrients, which dissolve into the wine during the fermentation process, help to lower cholesterol by preventing its absorption.

Pterostilbene, a powerful antioxidant found in grapes, also helps to lower cholesterol and is known as an anti-cancer compound.

History:

A fruit known from ancient times, the grape was cultivated by the ancient Phoenicians, Egyptians, Greeks, and Romans for consumption both as food and wine. In Indian Ayurveda, drakshasava is an age-old grape-based herbal preparation prescribed for heart health, improved blood circulation, proper digestion and elimination, and for respiratory conditions, including tuberculosis.

Notable Health Benefits of Grapes, Grape Juice, and Red Wine:

Heart Ailments:

Quercetin and Resveratrol, the two major flavonoid compounds occurring in purple grapes and red wine, have been found to reduce the risk of heart disease and may inhibit the initiation of atherosclerosis as a result of their ability to inhibit platelet clumping and the formation of blood clots. They further protect LDL (bad cholesterol) from oxidation which is what makes it into an artery damaging molecule. As we mentioned earlier, pterostilbene may also lower cholesterol levels.

These activities appear to contribute to what is known as “the French paradox.” Though the French enjoy high fat diets, incidents of heart disease are low due to their habit of consuming red wine with their meals. They have obviously got this one right!

Studies have also shown that purple grape juice improves endothelial function in patients with coronary artery disease.

For those with high blood pressure, here is some good news. The American Journal of Clinical Nutrition suggests that a glass of red wine with your evening meal may be a good idea for those suffering from this condition. For those who either don’t like alcohol or don’t trust themselves to drink in moderation, red grape juice also provides most of these benefits so you can take your pick. Drinking around six glasses of red grape juice provides the equivalent beneficial effects of two glasses of red wine on blood clots, strokes, and heart attacks.

Strokes:

Resveratrol, which has proved helpful with high blood pressure problems, also improves blood flow to the brain, thereby reducing the risk of strokes. This is according to an animal study published in the Journal of Agricultural and Food Chemistry.

Alzheimer’s:

Research suggests that purple grape juice can promote brain health and help to significantly reduce the risk of Alzheimer’s and other neurodegenerative diseases. Studies by the Mount Sinai School of Medicine in New York further suggest that red grape seed extract could help against memory loss associated with Alzheimer’s.

Cancer Protection:

There is evidence that grape Resveratrol can prevent and fight cancers of several kinds such as the prostrate, the lungs, the liver, the colorectal system, and the breast by inhibiting the cells that are involved in cancer initiation, promotion, and progression. In addition to Resveratrol, there are substances in grapes, notably anthocyanins and proanthocyanidins, which are anti-proliferates and can help to halt the growth and propagation of cancer cells. Caffeic acid, a potent cancer-fighting agent is also present in high concentrations in grapes.

Joanna Brandt described how she healed herself of stomach cancer in her well known book, “The Grape Cure.” Though she did not know of all of the cancer healing properties of grapes at the time, we can now surmise the role of Resveratrol and other known cancer-fighting compounds found in grapes in her healing process.

A point to note is that while Resveratrol in red wine can have a protective effect in lung cancer, the opposite goes for white wine, which could even be harmful for this condition.

Grapes as an Anti-Ageing Food:

Many studies have confirmed that caloric restriction prolongs longevity. This effect is due to the activation of “Sir2”, an enzyme belonging to a family of molecules called sirtuins found in almost all life forms. In the search for a small molecule that could directly activate this enzyme, Resveratrol was found to be the most potent of all the polyphenols tested. At relatively low doses, Resveratrol stimulates sirtuin activity but higher doses have the opposite effect. A suggested dose is one glass of red wine or red grape juice drunk daily.

Loss of Vision:

Grape nutrients such as flavonoids and Vitamin A have beneficial effects on vision defects due to macular degeneration and cataracts.

Anti-Bacterial and Anti-Viral Actions of Grapes:

Purple grape juice and red wine have powerful anti-bacterial and anti-viral properties and can help to inhibit food-borne pathogens such as bacteria and viruses without harming probiotic bacteria in the body.

Cautions:

• The beneficial effects of red wine can be destroyed by excessive consumption, which can lead to serious health problems.
• Some people can suffer migraines from drinking red wine and in others it can bring on gout.
• Wine often contains unlisted added preservatives, colors, and flavors that can cause adverse reactions. Sulphur dioxide, an additive which is frequently found in red wine, can bring on an asthmatic attack in those sensitive to the chemical.
• Pregnant women should avoid all forms of alcohol, including wine since this can cause fetal alcohol syndrome.
• Grapes should not be consumed in combination with certain products some of which are: milk, fish, beer, mineral water, and melons as this can cause serious stomach problems.
• Before ingesting grapes, grape juice, or wine, we would suggest you consult your physician if you suffer from any of the following conditions: obesity; diabetes; diarrhea and dysentery; colitis and stomach ulcers; or any other serious underlying conditions. This precaution also holds for anyone who is interested in trying the grape fast.

Concluding Words:

And so the grape, that queen of fruits, comes down the ages to raise our spirits and bestow her healing gifts on us. To further quote our friend, Omar Khayyám, she truly is:

The subtle Alchemist that in a Trice

Life’s leaden Metal into Gold transmute[s].

So cheers and happy wining and dining!

Stop Press:

One of our readers provided us with a link to a website that markets a product called “Resveratrol Ultra.” This product appears to have got a number of positive reviews in the media so you might like to check it out:

http://www.resveratrolreviewed.org

Key Reference Sources:

• Adnani, Seema. Health Benefits of Grapes. Organic Facts (http://www.organicfacts.net)
• Craig, Winston. Health Benefits of Grapes. Vegetarianism and Vegetarian Nutrition. (http://www.vegetarian-nutrition.info)
• Folts, J.D. 2002. Potential Health from the Flavonoids in Grape Products on Vascular Disease. Adv Exp Med Biol 505:95-111
• Fritzgerald, Edward. (n.d.) The Rubáiyát of Omar Khayyám. London: Ward, Lock & Co. Ltd.
• The George Mateljan Foundation: The World’s Healthiest Foods. Grapes (http://whfoods.org)
• Michael S. 2008. Grape Seed Extract May Protect Against Alzheimer’s (http://www.wellsphere.com)
• Pandey. Kundan. 2009. Grapes: Nutrition Facts and Health Benefits (Buzzle.com)
• Wikipedia. Grape (http://en.wikipedia.org)
• XavierL18. Best 4 Health Benefits of Grapes. Perfect Shape (http://www.the-perfectshape.com)

Disclaimer: The information contained in this website is only intended to educate and inform our readers. It is in no way intended to provide medical advice or to diagnose or treat any disease. If you have a health problem, you should consult a healthcare practitioner before taking any substances for medicinal purposes

As a powerful and time-tested symbol of health, vitality, fertility, and eternal youth, we have chosen the apple as the leitmotif of our site. Its symbolic richness attests to its unique properties and the many health benefits that it confers. We are firmly convinced of the truth of the famous nineteenth century Welsh proverb as we hope you will be after crunching through this article. An apple a day does indeed help to keep the doctor away by playing a protective role in safeguarding our health. To put this more empirically, regular consumption  of apples – even just two or three a week  – has been found to reduce the risk of chronic diseases and even some kinds of cancer.

Description:

Said to originate in Central Asia, the apple is one of the most widely cultivated tree fruits in the world. While there are three main varieties of apples – red-skinned, yellow-skinned, and green-skinned – more than 7500 cultivars now exist across the globe. Their different tastes, which range in degrees of sweetness and tartness, and characteristics such as the retention of texture when cooked, determine how they are used – raw, cooked, or processed, for example, as sauces or juices.

History and Mythology:

Historically, apples have been an important food in Asia and Europe for millennia. They have traveled widely across the world and were brought to America in the seventeenth century by European settlers.

The apple’s place in Christian tradition is well known due to its conventional portrayal as a forbidden fruit that tempted Adam and Eve away from the Garden of Eden. However,  there is another way of viewing it as a key to knowledge which is potentially empowering. From a feminist perspective, that is one up for Eve!

The apple also features in Norse mythology as a food of the gods and a life-giving fruit associated with eternal youth and fertility.

Nutritional Profile:

Apples contain the two varieties of dietary fiber – soluble(e.g. pectin) and insoluble (e.g. cellulose) both of which have important health benefits. They are also a rich source of phytochemicals, including phenolics and flavonoids which are powerful antioxidants. The unique synergetic combination of these various compounds in apples are unmatched in most other fruits and play a key role in reducing the risk of chronic diseases as well as of certain forms of cancer.

A medium-sized apple with provide you with 14.9 percent of the daily value (DV) of dietary fiber and 13.1 percent of the DV of Vitamin C. Other important minerals and vitamins contained in apples are calcium, phosphorus, iron, Vitamin A, as well as small amounts of potassium, Vitamin E, Vitamin H, and the B-complex vitamins.

Some of the many important phytochemicals found in apples include quercetin, catechin, phloridzin, chlorogenic acid, procyanidin, and gallic acid, all of which are strong antioxidants. Studies of commonly consumed fruit in the U.S. have revealed that apples ranked second for antioxidant levels and for the total concentration of phenolic compounds. They are one of the main sources of dietary flavonoids in the U.S. as well as in Europe.

The peel of the apple contains more of its antioxidant compounds, especially quercetin, and in much higher concentrations than the flesh. The peel also contains much of its valuable fiber. Another point to consider is that the phenolic and flavonoid content varies in different apple varieties. For example, researches have found that Rome Beauty has the highest total phenolic content among common varieties used for apple sauce while amongst commonly consumed apples in the U.S. Fuji apples had the highest total phenolic and flavonoid content, though Red Delicious also ranked high. Another study conducted by USDA scientists of the antioxidant levels of a hundred foods ranked Red Delicious and Granny Smith 12^th and 13^th, respectively.

How to Use Apples:

Since the skin and pulp of apples contain most of their vital nutrients, it is best to consume the whole fruit, bearing in mind the cautions that we describe at the end of this article. The ripest apples are also the healthiest since they contain higher concentrations of antioxidants that progressively replace chlorophyll during the maturing process. It is advisable to eat apples before meals to reduce cholesterol and aid weight loss.

Raw apples make a delightful addition to a variety of salads. They can also be made into apple sauce or baked in a variety of mouthwatering desserts which Radi for one is incapable of resisting!

Juice is another popular way of consuming apples. However, research has shown that commercial juicing processes drastically reduce the polyphenol content found in the unprocessed fruit. This finding further supports the view that whole fresh apples are the best health choice.

For apple juice fans, there is some good news. Studies in mice have shown that apple juice concentrate can increase the production of the neurotransmitter acetylcholine which can help prevent oxidative damage and a decline in cognitive performance associated with the aging process. While further tests with humans are needed, drinking apple juice regularly may help to keep diseases like Alzheimer’s, along with doctors, at bay!

You should bear in mind, though, that darker, cloudier, and less processed varieties of apple juice are a better choice than the clearer varieties which do not contain pulp and are therefore missing most of the antioxidant and fiber content. Juices also differ in their polyphenol content – for example, those extracted from Champion apples rank much higher than juices extracted from Idaho apples.

Lastly, dried apples, though lower in vitamin C and citric acid content, retain high levels of soluble fiber.

Important Health Benefits of Apples:

Cardiovascular Health and Cholesterol Reduction:

Apple consumption has been associated with a reduced risk of cardiovascular disease, especially in women. This property is strongly linked to the phytonutrients contained in apples such as catechin and epicatchin. Many of the flavonoids found in the skin and pulp of apples provide antioxidant protection and help with a number of functions related to heart health including prevention of unwanted inflammation, regulation of blood pressure, and prevention of excessive clumping of blood platelets. All of these functions help to lower the risk of heart ailments and improve associated problems once it has set in. In addition, the insoluble and  soluble fiber content of apples, for example, pectin, binds with fats in the intestines, helping to lower cholesterol levels, especially LDL (bad cholesterol).

Cancer Protection:

Several studies suggest that apples can lower risks of cancer of several kinds, notably breast cancer, lung cancer, colon cancer, liver cancer, prostrate cancer, and pancreatic cancer. In fact, they stand out among fruits in studies associated with cancer risk reduction. Due to their particular flavonoid content, apples are the only fruits that demonstrate a beneficial association with lung cancer, curiously, with a particular focus on women. Several laboratory studies and animal studies suggest that they may be helpful in reducing the cancer risk, demonstrating the potent anti-growth activities of apples against cancer cells in the colon, liver, and breast . They have revealed that apples have potent anti-growth activities against colon, liver, and breast cancer cells.

Lung Support and Asthma Protection:

Several studies have shown that regular consumption of apples significantly reduces the risk of asthma. Due to their high flavonoid content, especially phloridzin, which is unique to apples, as well as quercetin, apples have been associated not just with a lower risk of asthma, but also more generally with improved pulmonary function and health.

Brain Health:

Research has shown that people who eat antioxidant-rich fruits such as apples whose dietary fiber content is high gain a certain amount of protection against Parkinson’s Disease. As mentioned earlier, the acetylcholine content found in apple juice may fight the effects of aging on the brain and help to keep Alzheimer’s away.

Diabetes Protection:

Research suggests that people who eat one apple a day are 28 percent less likely to develop type 2 diabetes. The soluble fiber content of apples also helps to control mood swings caused by blood sugar fluctuations.

Immune System Booster:

As an antioxidant-rich food, apples provide valuable immune support. Specifically, their quercetin levels have been shown to boost and strengthen the immune system.

Aiding Digestion:

A natural and soothing remedy for stomach disorders consists of whole apples (without the seeds and stem) which are slightly mashed, sprinkled with cinnamon and honey, and  eaten several times between meals. Shredded apple can also be mixed with a tablespoon of honey and a sprinkling of sesame seeds to provide an excellent stomach tonic and appetizer. Due to their high dietary fiber content, raw apples are also helpful in treating constipation and associated symptoms such as hemorrhoids as well as irritable bowel syndrome. When cooked or baked, they can help in the treatment of diarrhea, providing bulk to the stools. Ripe and sweet apples when crushed into pulp have been found useful in acute and chronic dysentery among children and are advocated for treating this condition by the American Medical Association.

Urinary Health:

Pectin as well as other phytochemicals contained in apples help to normalize the urine and reduce frequent urination

Weight Control and Management:

As a low calorie food that is rich in fiber, apples are often recommended by doctors as part of a weight management program.

Detox Effects:

Apple pectin found in the peel contains galacturonic acid which can help to remove toxic substances from the body. In fact, a valuable cleansing and detoxification program consists of eating just six to ten apples a day.

Headache Remedy:

Naturopaths advocate the use of apples to treat all kinds of headaches, including chronic cases.

Control Excessive Bleeding:

A useful tip for hemophiliacs is that apple pectin has the ability to cause the blood to congeal and can therefore help to control excessive bleeding.

Anemia:

According to the naturopath, H.K. Bakhru, the iron content of apples, in combination with therapeutic levels of arsenic and phosphorus, make it a valuable food that can help to treat anemia.

A Gout Remedy:

Apples are considered to be an excellent food for conditions such as gout, which are caused by excess uric acid. This is believed to be neutralized by the malic acid in apples. A jelly made from boiled apples also makes a good liniment for rheumatic pains.

Bone Protection:

According to French researchers, phloridzin, a flavonoid found only in apples may help to protect against osteoporosis in post-menopausal women and may also increase bone density. Another ingredient in apples, boron, also helps to strengthen bones.

Improving Dental Hygiene:

Apples are powerful mouth cleansers. Their regular consumption helps to prevent tooth decay since their acidic content promotes the flow of saliva in the mouth and exerts an antiseptic influence on the mouth and teeth when thoroughly chewed. Apples can therefore play a valuable role in the prevention of halitosis and pyorrhea.

Eye Care:

Apple peel water is a very soothing remedy for eye inflammation both when drunk and used as an eye wash. It can be prepared by placing the peel in water, bringing this to boiling point and simmering gently for a few minutes. The concoction is then allowed to cool after straining and adding some honey. Recent studies also suggest that people who regularly consume antioxidant-rich foods such as apples are 10 to 15 percent less likely to develop cataracts.

Selecting and Storing Apples:

It is best to select apples with a rich coloring that, as discussed earlier, are fully ripened. Fortunately, the phytonutrient content of apples is not greatly affected by storage. Even after 200 days in cold storage, their total amount has been found to be similar to levels at harvesting time. More generally, apples should be kept in the refrigerator to preserve these valuable nutrients prior to consumption. Sliced apples also freeze well.

Cautions:

Since the peel of apples contains much of their valuable phytonutrients – pectin, favonoids, fiber, and antioxidants – it is best to consume organically grown, raw, and unpeeled apples. This avoids the likelihood of pesticides and other toxic residues such as petroleum-based waxes on the skin. If you use non-organic apples, you could try asking your grocer about the particular kind of wax used to protect the apple. Certain kinds such as beeswax, shellac (from the lac beetle), and Carnauba (from the carnauba palm tree) are preferable to petroleum-based waxes.

A second caution concerns apple seeds which are mildly poisonous. Though unlikely to do much harm, they should be consumed only in moderation. Bearing these cautions in mind, all that is left to add is happy crunching!

Key Reference Sources:

• Bakhru. H.K. 1991. Foods That Heal. New Delhi: Orient Paperbacks.
• Best Health Magazine. 15 Health Benefits of Eating Apples 68 (http://besthealthmag.ca)
• Boyer Jeanelle, and Rui Hai Liu. 2004. Apple phytochemicals and their health benefits. Nutrition Journal 3:5
• Dewan. A.P. 2000. Food for Health. New Delhi: A.C. Specialist Publishers
• HubPages. Health Benefits of Apples (http://hubpages.com)
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• Wise Geek. What are the Health Benefits of Apples?(http://www.wisegeek.com)

This article was researched and compiled by Radi.

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