The World's First Health Food
Modern science suggests there may be considerable biological truth to their beliefs.
Apples, along with many other fruits and vegetables, contain the flavonoid dihydroxyflavone. Researchers at Emory University recently found that the compound mimics the effects of the nerve growth factor BDNF, or brain-derived neuro-trophic factor, which shields neurons from damage. So striking are the neuroprotective effects of this flavonoid that researchers are attempting to concentrate it and use it as the template for a new class of brain-protecting drugs.
It's long been known that apples also contain quercetin, a powerful anti-inflammatory and antioxidant phytochemical. And apples are one of the richest sources of the soluble fiber pectin, which lowers cholesterol and stabilizes blood-glucose levels.
There are more than 7,000 varieties of apple available today. That means there are many to like. The differences between varieties render them suitable for different uses. Juicy McIntoshes make for delectable eating. Firm-fleshed Romes hold their own when baked. And Granny Smiths, hard and tart, are not only excellent in pies but can be turned into an extraordinary applesauce.
A Saucy Sweet
Servings: 8
TOTAL TIME: 45 minutes
Choosing two varieties of apple that are crisp and tart can yield an applesauce that's equally delicious as an accompaniment to rich meats or a satisfying dessert on its own.
Ingredients
4 Granny Smith apples, quartered (or, if large, cut in eighths)
4 Honeycrisp apples, quartered
1 ½ cups water
4 Tbsp honey, or to taste
½ tsp ground cinnamon
1 tsp freshly squeezed lemon juice
Directions
Place apples (leaving the skin on is fine; it will slip off during cooking or p rocessing) and water in a stockpot.
Bring to a boil, cover, and cook over medium flame, stirring occasionally, until apples soften, about 25 minutes.
Turn off heat and allow to sit, covered, for 15 minutes.
Remove apples in batches, along with any remaining water, to a food mill placed over a large glass or stainless steel bowl, and process.
When all apples are processed, and still warm, add honey and stir thoroughly.
Allow applesauce to cool before adding remaining ingredients. Then add lemon juice and cinnamon and stir well.
Refrigerate until use. Adjust seasonings to taste just before serving.