Cameo. Honeycrisp. Pink Lady. No, these aren’t the names of fancy roses but of fresh, delicious apples. When you think of all the different fruits that contain antioxidants, with most varieties of berries topping the list, apples tend to get overlooked. Antioxidants are nutrients in our food that can prevent or slow down the oxidative damage to our body. When our cells use oxygen, they produce by-products (free radicals) that can cause damage. Antioxidants act as free radical scavengers to repair the damage. Another reason apples pack a punch is the pectin, a soluble fiber that helps with total cholesterol and triglycerides. At 80 calories with 5 grams of fiber, apples fill you up with fewer calories. Although apples go out of season by early winter, they are often stored so they can be sold year round. Apples retain virtually all of their flavonoid content for up to two months in your refrigerator.
One of my favorite snacks is a crisp, semi-tart Pink Lady apple with some fresh ground almond butter. Simple and delicious. Toss them in green and fruit salads with some cinnamon spiced nuts or roast some with vegetables such as sweet potatoes or carrots, add some browned chicken sausage and viola, a feast for your taste buds. However you enjoy your daily apple, just eat it in its whole fruit form. Applesauce, apple juice and other processed apple foods are NOT the same. Apples are number one on the Environmental Working Group’s list of the most pesticide laden fruit so make sure to purchase organic apples if possible. To see their complete list, visit their website at EWG.org.
Grandma may have been right after all, an apple a day CAN keep the doctor away!