Stuffed baked apples

In recent years, scientific evidence has shown that the old proverb, “An apple a day keeps the doctor away,” may be correct.

Although apples don’t, with the exception of potassium, contain any particular vitamin or mineral, they do contain high levels of various plant chemicals, including the flavonoid quercetin, which has anticancer and anti-inflammatory action. They are also a valuable source of pectin, a soluble fiber that can help lower “bad” cholesterol and help prevent colon cancer. Research has found that adults who eat apples have smaller waistlines, less abdominal fat, and lower blood pressure than those who don’t eat apples may also prevent asthma in children. Apples are also virtually fat-free.

• Rich in flavonoids for healthy heart and lungs.
• Ideal snack for dieters as they are low in calories, low on the glycemic index (GI), and can keep hunger at bay.
• Fiber content is rich in pectin, which can improve the blood lipids profile and reduce “bad” cholesterol.
• A good source of potassium, which can prevent fluid retention.

Practical tips:

Don’t keep your apples in a light, hot room as they will rapidly lose their vitamin C content. Instead, keep them in a plastic bag with air holes in the refrigerator, or in a cool, dark cupboard. Try to eat the skin as it contains up to five times as many plant chemicals as the flesh. When preparing apples, put the cut slices into a bowl of water with 1–2 tablespoons of lemon juice to prevent browning.

DID YOU KNOW?

• Research has found a link between quercetin—found in apples—and protection against Alzheimer’s disease.