This apple milkshake is a very tasty drink, refreshing with many vitamins. A true delight apple milkshake for starting the day.
History of apples
Appeared on Earth eighty million years ago, the apple grew in the wild in the South Caucasus to Sinkiang (West China). First consumed in this region and on the Anatolian plateau (actual Turkey) by Neolithic man, it gets to Europe in favor of periods of global warming. Vestiges of apples have been found in Neolithic lakeside villages of Switzerland and northern Italy.
The Romans participate in the implementation of the fruit for a large part in Europe, according to their conquests, and treat themselves with thirty varieties of apples.
They evolve over centuries, selected for their taste, strength and performance. However, the most fragile varieties do not disappear and remain grown and consumed locally. The apple is the fruit of the land.
Apples and health
The apple is a fruit with moderate energy. Its carbohydrates provide most of its calories. They also contribute to its sweet flavor, with the acid touch being provided by organic acids.
It contains over 84% water, in which are dissolved many minerals and trace elements: potassium, phosphorus, zinc, copper, manganese.
Its skin and flesh include a wide range of vitamins: vitamin C, B vitamins, vitamin E, vitamin A, however, in moderate quantities. The skin of apple includes more vitamin C than the pulp (4-6 times), but only a small fraction (about 25%) of the total vitamin C intake of fruit.
Apple also contains a variety of antioxidant compounds, such as flavonoids. Its fibers are abundant and composed mainly of soluble pectic substances (pectins, protopectins, pectin acid).
To take advantage of its health benefits, it is best not to peel them: their skin contains from 2 to 6 times more antioxidants than the flesh (especially for the red varieties), and a large portion of total fiber in the fruit.
What do apples contain?
Eating apples (2 or more per week) has a favorable effect on respiratory function as well as on the incidence of asthma and respiratory tract diseases. Several studies have shown that regular consumption of apples could reduce the risk of developing cancer, especially lung and colorectal cancer.
Pectic materials (fibers) contained in apples may agglomerate a portion of the ingested sugar and cholesterol, and limit their absorption by the small intestines. Apple pectins reduce the increase of cholesterol in the blood.
Studies have also shown that the combined use of apple pectin and other soluble fibers, for example, guar gum and acacia gum, leads to a decrease in blood cholesterol, especially the bad cholesterol (LDL cholesterol).
Thanks to its fiber content as well as its high content in quercetin, a powerful antioxidant, apple helps to prevent the risk of cardiovascular disease, diabetes and obesity and some cancers.
Moreover, a study evaluated the impact of the consumption of white fruits such as apple and pear. It showed that the incidence of stroke was 52% lower in heavy consumers. Thus, the daily consumption of one apple (120 g) reduces the risk of 45%.
Finally as part of a varied and balanced diet and a healthy lifestyle, apple consumption therefore helps reduce the risk of cardiovascular disease, diabetes and obesity.