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MoonDragon's Health & Wellness
Nutrition Basics

Herbs
APPLE
(Raw Fruit with Skin)

(Malus Domestica, Malus Sylvestris)


apple


For Informational Use Only
For more detailed information contact your health care provider
about options that may be available for your specific situation.





  • Apple Description
  • Apple Uses, Health Benefits & Scientific Evidence
  • Apple Dosage Information
  • Apple Safety, Cautions & Interactions
  • Apple Supplements & Products




  • apple tree


    APPLE DESCRIPTION

    THE APPLE FRUIT TREE

    The Apple tree (Malus domestica) is a deciduous tree in the rose family best known for its sweet, pomaceous fruit, the Apple. It is cultivated worldwide as a fruit tree, and is the most widely grown species in the genius Malus. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Apples have religious and mythological significance in many cultures, including the Norse, Greek and European Christian traditions.

    Apple trees are large if grown from seed, but small if grafted onto roots (rootstock). There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics. Different cultivars are bred for various tastes and uses, including cooking, eating raw and cider production. Apples are generally propagated by grafting, although wild apples grow readily from seed. Trees and fruit are prone to a number of fungal, bacterial and pest problems, which can be controlled by a number of organic and non-organic means. In 2010, the fruit's genome was decoded as part of research on disease control and selective breeding in apple production.

    About 80 million tons of apples were grown worldwide in 2013, and China produced almost half of this total. The United States is the second-leading producer, with more than 6-percent of world production. Turkey is third, followed by Italy, India and Poland. Apples are often eaten raw, but can also be found in many prepared foods (especially desserts) and drinks. Many beneficial health effects are thought to result from eating apples; however, two types of allergies are attributed to various proteins found in the fruit.

    apple cross section


    BOTANICAL INFORMATION

    The Apple is a deciduous tree is generally 6 to 15 feet tall in cultivation and up to nearly 40 feet in the wild. When cultivated, the size, shape and branch density are determined by rootstock selection and trimming method. The leaves are alternately arranged, dark green colored simple ovals with serrated margins and slightly downy undersides.

    Apple blossoms are produced in the spring simultaneously with the budding of the leaves, and are produced on spurs and some long shoots. The 1.2 to 1.6-inch flowers are white with a pink tinge that gradually fades, five petaled, with an inflorescence consisting of a cyme with 4 to 6 flowers. The central flower of the inflorescence is called the "king bloom". It opens first, and can develop a larger fruit.

    apple blossoms


    The fruit matures in late summor or autumn, and varieties exist with a wide range of sizes. Commerical growers aim to produce an apple that is 2.75 to 3.25-inches in diameter, due to market preference. Some consumers, especially those in Japan, prefer a larger apple, while apples below 2.25-inches are generally used for making juice and have a little fresh market value. The skin of ripe apples is generally red, yellow, green, pink, or russetted although many bi- or tri-colored varieties may be found. The skin may also be wholly or partly russeted (i.e. rough and brown). The skin is covered in a protective layer of epicuticular wax. The flesh is generally pale yellowish-white, though pink or yellow flesh is also known.

    COMMON APPLE VARIETIES

    red delicious


    RED DELICIOUS: This is a classic, American favorite snacking apple. The heart-shaped fruit is bright red and sometimes striped. Red delicious apples are great in salads since they are crunchy with a mildly sweet flavor. These apples have been grown in the State of Washington since the 1920's. They are harvested in September and October and are available throughout the year. They were introduced to the American market in 1874 and originated in Peru, Iowa. Their source is unknown, but they were discovered as a chance seedling on the farm of Jesse Hiatt. The variety was originally known as Hawkeye.

    For recipes using the Red Delicious Apple, see:
    BestApples.com: Red Delicious Apple Recipes


    golden delicious


    GOLDEN DELICIOUS: This apple is THE all-purpose apple. The Golden Delicious is mellow and sweet in flavor and are great for eating right out of your hand, cooked and in salads. In salads and other dishes, their flesh stays white longer than other apples. They are excellent in pies, sauces, baking, and freezing. These apples are grown in the dry, warm climate of Eastern Washington State. They are harvested in September and are available throughout the year. They were introduced to the American market in 1914 and originated in Clay County, West Virginia. Their source is unknown, but they may the result of a chance seedling traced to Golden Reinette and Grimes Golden.

    For recipes using the Golden Delicious Apple, see:
    BestApples.com: Golden Delicious Apple Recipes


    gala


    GALA: This apple has pinkish-orange stripes over a yellow background as a signature. It is a crisp, aromatically-sweet, snappy apple. Galas have gained popularity among consumers in the last 15 years or so. Snacking and salads are their primary uses. They are good for pies and baking. Gala harvest begins in the middle of August and lasts through early September. Galas are stocked September to May. Their origin on the market was in 1965 and their place of origin is New Zealand. Gala is a cross of Cox's Orange Pippin and Golden delicious developed by New Zealand plant breeders.

    For recipes using the Golden Delicious Apple, see:
    BestApples.com: Gala Apple Recipes


    fuji


    FUJI: This apple is immensely flavorful. As new variety of apple, it was introduced to the U.S. from Japan in the 1980's, but now the U.S. produces more Fujis than Japan. Each year, this big, super-sweet crisp apple gains new fans. The Fuji holds its texture when baked. It is known for its hard texture and syrupy sweetness. It is also excellent for baking and salads. The Fuji apples grown in Washington's cool weather in the late fall helps develop its reddish-pink color and superb flavor. Fujis are harvested in October and can be purchased October to August. This variety is a cross of Red Delicious and Ralls Janet bred at a Japanese research station.

    For recipes using the Fuji Apple, see:
    BestApples.com: Fuji Apple Recipes


    granny smith


    GRANNY SMITH: This apple is extremely tart, crisp, juicy and versatile. They are available year-around. Grannies are a favorite of apple pie bakers. They are also excellent for snacking and salads. Warm days and cool nights ensure crunch and flavor for October harvest. Their introduction to the market was in 1868 and their place of Origin was Australia. They are believed to be descended from French crabapples cultivated by Australian grandmother Marie Ann Smith.

    For recipes using the Granny Smith Apple, see:
    BestApples.com: Granny Smith Apple Recipes


    braeburn


    BRAEBURN: This apple's rich, sweet-tart, spicy flavor is high-impact. Color varies from orange to red over a yellow background. Aromatic, juicy and crisp, this apple is very firm. Braeburns are great for snacking and baking. These apples are harvested in September and early October. Consumers can purchase Braeburns from October through July. Their introduction to the market was in 1952 and their place of origin is New Zealand. Their parentage is uncertain, discovered as a chance seedling. It is probable the parents are Lady Hamilton and Granny Smith.

    For recipes using the Braeburn Apple, see:
    BestApples.com: Braeburn Apple Recipes


    jonagold


    JONAGOLD: This juicy, orange-tinted apple has a tangy-sweet flavor. It's excellent for fresh eating, cooking and makes a great pie. A warm dry summer and cool fall ensure that the delicate flavor develops fully for September harvest. Washington Jonagolds are stocked from September through April. Their introduction to the market was in 1968 and their place of origin is New York. The parentage is a cross of Golden Delicious and Jonathan developed in a New York apple breeding program.

    For recipes using the Jonagold Apple, see:
    BestApples.com: Jonagold Apple Recipes


    cripps pink


    CRIPPS PINK: A firm, crisp flesh and a unique, tangy-tart, sweet-flavor are characteristic of this apple. Snackers and bakers give the variety high marks in consumer tastings. Cripps Pink is the last apple harvested in Washington State in late October. Crisp fall nights bring on the bright pink color that gives the apple its name. Supplies of Cripps Pink last from November to August. Cripps Pink was introduced to the market in 1985 and the place of origin is Australia. It is a cross of Golden Delicious and Lady Williams developed in a Western Australia breeding program.

    For recipes using the Cripps Pink Apple, see:
    BestApples.com: Cripps Pink Apple Recipes


    cameo


    CAMEO: With a zingy crunch, Cameo holds its texture for long periods. When shopping for apples, look for the variety's characteristic white spots on the skin. The variety was discovered as a chance seedling in a Washington state orchard in the 1980's. Cameos are harvested in September and October and are available from October to August. Their introduction to the market was in 1987 and their place of origin was Dryden, Washington. They were discovered as a chance seedling in Washington's Wenatchee River Valley.

    For recipes using the Cameo Apple, see:
    BestApples.com: Cameo Apple Recipes




    There are more than 7,500 known cultivars of apples. Cultivars vary in their yield and the ultimate size of the tree, even when grown on the same rootstock. Differed cultivars are available for temperate and subtropical climates. Most of these cultivars are bred for eating fresh (dessert apples), though some are cultivated specifically for cooking (cooking apples) or producing cider. Cider apples are typically too tart and astringent to eat fresh, but they give the beverage a rich flavor that dessert apples cannot. Commercially popular apple cultivars are soft but crisp. Other desired qualities in modern commercial apple breeding are a colorful skin, absence of russeting, ease of shipping, lengthy storage ability, high yields, disease resistance, common apple shape, and developed flavor. Modern apples are generally sweeter than older cultivars, as popular tastes in apples have varied over time. Most North Americans and Europeans favor sweet, subacid apples, but tart apples have a strong minority following. Extremely sweet apples with barely any acid flavor are popular in Asia and especially Indian Subcontinent.

    Old cultivars are often oddly shaped, russeted, and have a variety of textures and colors. Some find them to have a better flavor than modern cultivars, but they may have other problems which make them commercially unviable from low yield, disease susceptibility, poor tolerance for storage or transport, or just being the 'wrong' size. A few old cultivars are still produced on a large scale, but many have been preserved by home gardeners and farmers that sell directly to local markets. Many unusual and locally important cultivars with their own unique taste and appearance exist; apple conservation campaigns have sprung up around the world to preserve such local cultivars from extinction.

    In the wild, apples grow readily from seeds. However, like most perennial fruits, apples are ordinarily propagated asexually by grafting. This is because seedling apples are an example of "extreme heterozygotes", in that rather than inheriting DNA from their parents to create a new apple with those characteristics, they are instead significantly different from their parents. Because apples do not breed true when planted as seeds, grafting is generally used to produce new apple trees. The rootstock used for the bottom of the graft can be selected to produce trees of a large variety of sizes, as well as changing the winter hardiness, insect and disease resistance, and soil preference of the resulting tree. Dwarf rootstocks can be used to produce very small trees (less than 10 feet high at maturity), which bear fruit earlier in their life cycle than full size trees.

    STORAGE

    Commercially, apples can be stored for some months in controlled-atmosphere chambers to delay ethylene-induced ripening. Apples are commonly stored in chambers with higher concentrations of carbon dioxide and high air filtration. This prevents ethylene concentrations from rising to higher amounts and preventing ripening from occurring too quickly. Ripening continues when the fruit is removed from storage. For home storage, most varieties of apple can be held for approximately two weeks when kept at the coolest part of the refrigerator. Some types, including the Granny Smith and Fuji, can be stored up to a year without significant degradation.





    apple pectin powder


    APPLE PECTIN FIBER DESCRIPTION

    Apple Pectin is a compound found in apples (Malus sylvestris). Many other fruits also contain pectin, although apples contain very high concentrations of this compound. Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits and apples. Unripe apples have more pectin than ripe and old, overripe apples. Cooks may be familiar with pectin because it is used as a gelling agent particularly in jams and jellies to help them set. It is also used in fillings, medicines, sweets, and as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. Pectin also has a number of health benefits. People can consume apples for their pectin or take Apple Pectin supplements, available through health food stores and in the vitamin and supplement aisle at some grocery stores.

    homemade apple pectin in canning jars


    PECTIN HISTORY

    Pectin was first isolated and described in 1825 by Henri Braconnot, though the action of pectin to make jams and marmalades was known long before. To obtain well set jams from fruits that had little or only poor quality pectin, pectin-rich fruits or their extracts were mixed into the recipe. During the industrialization, the makers of fruit preserves soon turned to producers of apple juice to obtain dried apple pomace that was cooked to extract pectin. Later, in the 1920s and 1930s, factories were built that commercially extracted pectin from dried apple pomace and later citrus-peel in regions that produced apple juice in both the USA and in Europe. At first, pectin was sold as a liquid extract, but nowadays pectin is often used as dried powder that is easier to store and handle than a liquid.

    Homemade pectin is easy to make from apples and many homecooks state that have found it works as well as or better than commericially prepared powdered pectin. For more information about making your own pectin, see Homemade Apple Pectin.

    PECTIN BIOLOGY & CHEMISTRY

    In plant biology, pectin consists of a complex set of polysaccharides that are present in most primary cell walls and are particularly abundant in the non-woody parts of terrestrial plants. Pectin is a major component of the middle lamella, where it helps to bind cells together, but is also found in primary cell walls. The amount, structure and chemical composition of pectin differs among plants, within a plant over time, and in various parts of a plant. Pectin is an important cell wall polysaccharide that allows primary cell wall extension and plant growth. During fruit ripening, pectin is broken down by the enzymes pectinase and pectinesterase, in which process the fruit becomes softer as the middle lamellae break down and cells become separated from each other. A similar process of cell separation caused by the breakdown of pectin occurs in the abscission zone of the petioles of deciduous plants at leaf fall.

    Pectin is a natural part of the human diet, but does not contribute significantly to nutrition. The daily intake of pectin from fruits and vegetables can be estimated to be around 5 grams (assuming consumption of approximately 500 grams (1.17 lbs) fruits and vegetables per day). In human digestion, pectin binds to cholesterol in the gastrointestinal tract and slows glucose absorption by trapping carbohydrates. Pectin is thus a soluble dietary fiber.

    Consumption of pectin has been shown to reduce blood cholesterol levels. The mechanism appears to be an increase of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food. In the large intestine and colon, microorganisms degrade pectin and liberate short-chain fatty acids that have positive influence on health (prebiotic effect).

    Pectins, also known as pectic polysaccharides, are rich in galacturonic acid. Several distinct polysaccharides have been identified and characterized within the pectic group. Homogalacturonans are linear chains of alpha-(1-4)-linked D-galacturonic acid. Substituted galacturonans are characterized by the presence of saccharide appendant residues (such as D-xylose or D-apiose in the respective cases of xylogalacturonan and apiogalacturonan) branching from a backbone of D-galacturonic acid residues. Rhamnogalacturonan-I pectins (RG-I) contain a backbone of the repeating disaccharide: 4)-alpha-D-galacturonic acid-(1,2)-alpha-L-rhamnose-(1). From many of the rhamnose residues, sidechains of various neutral sugars branch off. The neutral sugars are mainly D-galactose, L-arabinose and D-xylose, with the types and proportions of neutral sugars varying with the origin of pectin.

    Another structural type of pectin is rhamnogalacturonan II (RG-II), which is a less frequent complex, highly branched polysaccharide. Rhamnogalacturonan II is classified by some authors within the group of substituted galacturonans since the rhamnogalacturonan II backbone is made exclusively of D-galacturonic acid units. Isolated pectin has a molecular weight of typically 60 to 130,000 grams/mol, varying with origin and extraction conditions.

    In nature, around 80-percent of carboxyl groups of galacturonic acid are esterified with methanol. This proportion is decreased to a varying degree during pectin extraction. The ratio of esterified to non-esterified galacturonic acid determines the behavior of pectin in food applications. This is why pectins are classified as high- vs. low-ester pectins (short HM vs. LM-pectins), with more or less than half of all the galacturonic acid esterified.

    The non-esterified galacturonic acid units can be either free acids (carboxyl groups) or salts with sodium, potassium, or calcium. The salts of partially esterified pectins are called pectinates, if the degree of esterification is below 5 percent the salts are called pectates, the insoluble acid form, pectic acid. Some plants such as sugar beet, potatoes and pears contain pectins with acetylated galacturonic acid in addition to methyl esters. Acetylation prevents gel-formation but increases the stabilising and emulsifying effects of pectin. Amidated pectin is a modified form of pectin. Here, some of the galacturonic acid is converted with ammonia to carboxylic acid amide. These pectins are more tolerant of varying calcium concentrations that occur in use.

    To prepare a pectin-gel, the ingredients are heated, dissolving the pectin. Upon cooling below gelling temperature, a gel starts to form. If gel formation is too strong, syneresis or a granular texture are the result, whilst weak gelling leads to excessively soft gels. Pectins gel according to specific parameters, such as sugar, pH and bivalent salts (especially Ca2+).

    In high-ester pectins at soluble solids content above 60 percent and a pH-value between 2.8 and 3.6, hydrogen bonds and hydrophobic interactions bind the individual pectin chains together. These bonds form as water is bound by sugar and forces pectin strands to stick together. These form a 3-dimensional molecular net that creates the macromolecular gel. The gelling-mechanism is called a low-water-activity gel or sugar-acid-pectin gel.

    In low-ester pectins, ionic bridges are formed between calcium ions and the ionised carboxyl groups of the galacturonic acid. This is idealised in the so-called "egg box-model". Low-ester pectins need calcium to form a gel, but can do so at lower soluble solids and higher pH-values than high-ester pectins. Normally low-ester pectins form gels with a range of pH from 2.6 to 7.0 and with a soluble solids content between 10 and 70 percent.

    Amidated pectins behave like low-ester pectins but need less calcium and are more tolerant of excess calcium. Also, gels from amidated pectin are thermo-reversible; they can be heated and after cooling solidify again, whereas conventional pectin-gels will afterwards remain liquid.

    High-ester pectins set at higher temperatures than low-ester pectins. However, gelling reactions with calcium increase as the degree of esterification falls. Similarly, lower pH-values or higher soluble solids (normally sugars) increase gelling speed. Suitable pectins can therefore be selected for jams and for jellies, or for higher sugar confectionery jellies.

    SOURCES & PRODUCTION OF PECTIN

    Apples, guavas, quince, plums, gooseberries, oranges and other citrus fruits, contain large amounts of pectin, while soft fruits like cherries, grapes and strawberries contain small amounts of pectin. Typical levels of pectin in plants are (fresh weight):
    • Apples, 1 to 1.5 percent.
    • Apricot, 1 percent.
    • Cherries, 0.4 percent.
    • Oranges, 0.5 to 3.5 percent.
    • Carrots, approximately 1.4 percent.
    • Citrus peels, 30 percent.

    The main raw-materials for pectin production are dried citrus peel or apple pomace, both by-products of juice production. Pomace from sugar-beet is also used to a small extent. From these materials, pectin is extracted by adding hot dilute acid at pH-values from 1.5 to 3.5. During several hours of extraction, the protopectin loses some of its branching and chain-length and goes into solution. After filtering, the extract is concentrated in vacuum and the pectin then precipitated by adding ethanol or isopropanol. An old technique of precipitating pectin with aluminium salts is no longer used (apart from alcohols and polyvalent cations; pectin also precipitates with proteins and detergents).

    Alcohol-precipitated pectin is then separated, washed and dried. Treating the initial pectin with dilute acid leads to low-esterified pectins. When this process includes ammonium hydroxide, amidated pectins are obtained. After drying and milling, pectin is usually standardised with sugar and sometimes calcium-salts or organic acids to have optimum performance in a particular application. Worldwide, approximately 40,000 metric tons of pectin are produced every year.





    APPLE CIDER VINEGAR DESCRIPTION

    A POWERFUL HEALTH TONIC

    Apple Cider Vinegar, otherwise known as cider vinegar or ACV, is a type of vinegar made from cider or apple must and has a pale to medium amber color. Unpasteurized or organic ACV contains mother of vinegar, which has a cobweb-like appearance and can make the vinegar look slightly congealed. ACV is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys, among other things. It is made by crushing apples and squeezing out the liquid. Bacteria and Yeast are added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria (acetobacter). Acetic acid and malic acid give vinegar its sour taste. The use of Apple Cider Vinegar as a home remedy dates back for centuries. Over time, it has been used as a cooking ingredient, cleansing agent, disinfectant and as an ancient remedy for curing a wide variety of ailments. In recent years, Apple Cider Vinegar has become recognized by many as a powerful health tonic.

    Apple Cider Vinegar is comprised of vitamins, mineral salts and amino acids. The main ingredient, acetic acid, is responsible for vinegar's bitter taste and strong odor. To make vinegar, apples are pulverized and then left to ferment. During fermentation, bacteria and yeast enzymes break down the sugar in the apples to create alcohol. Vinegar is created when the alcohol continues to ferment. There are two basic kinds of apple cider vinegars. There is commercially produced vinegar that is found in the cooking aisle of supermarkets, and there is natural, raw, and sometimes organic, vinegar that is found in health food stores. In terms of health benefits, it is the raw, natural variety that should be utilized. It is relatively easy and inexpensive to make Homemade Apple Cider Vinegar from whole apples or apple scraps.



    MOTHER OF VINEGAR

    Mother of vinegar - also called Mycoderma aceti (a New Latin expression, from the Greek word for fungus plus skin), and the Latin aceti (of the acid)- is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar.



    Mother of vinegar can also form in store-bought vinegar if there is some non-fermented sugar and/or alcohol contained in the vinegar. This is more common in unpasteurized vinegar. While not appetizing in appearance, mother of vinegar is completely harmless and the surrounding vinegar does not have to be discarded because of it. It can be filtered out using a coffee filter, used to start a bottle of vinegar, or simply left in and ignored.



    FINDING ORGANIC APPLE CIDER VINEGAR

    Unlike white vinegar, apple cider vinegar is a light yellow-brown color and is often sold unfiltered and unpasteurized with a dark, cloudy sediment settled at the bottom of the bottle. Known as "mother of vinegar," this sediment consists mainly of acetic acid bacteria. Unfiltered and unpasteurized apple cider vinegar is sold in health food stores, online and in some grocery stores.

    Apple Cider Vinegar is also sold in tablet form. However, it should be noted that the quality of Apple Cider Vinegar tablets may vary. For example, a 2005 study compared eight brands of Apple Cider Vinegar supplements and found that the ingredients did not correspond with the ingredients listed on the packaging. The chemical analysis of the samples led researchers to question whether any of the products were actually Apple Cider Vinegar or simply acetic acid. In addition, Apple Cider Vinegar tablets may become lodged in the throat or esophagus and cause serious damage to those tissues.

    HISTORY OF APPLE CIDER VINEGAR

    Historically, Apple Cider Vinegar has been used to alleviate arthritic stiffness, treat sore throats, acne, and other skin problems, reduce high blood pressure, relieve headaches, eliminate dandruff, relieve sunburn, and lower elevated cholesterol levels. The ancient Egyptians were thought to have used Apple Cider Vinegar for weight loss. Apple Cider Vinegar is a solution of acidic acid produced by fermentation of apples. It consists of acid, water, and small quantities of minerals. Although other types of vinegar - such as white vinegar, balsamic vinegar, red wine vinegar and rice wine vinegar - are used mainly in cooking, Apple Cider Vinegar is used primarily for health purposes. Hippocrates was said to have used it as a health tonic, and American soldiers are said to have used it to combat indigestion, pneumonia and scurvy.

    But it was not until the book Folk Medicine: A Vermont Doctor's Guide to Good Health, written by D.C. Jarvis, M.D., was published in 1958 that the medicinal use of Apple Cider Vinegar took off. Jarvis recommended apple cider vinegar as a cure-all, explaining that it was unusually rich in potassium (although compared to other food sources, it is not). He said that mixing the Apple Cider Vinegar with Honey (a mixture he called "honegar") enhanced the healing power of the vinegar. Jarvis also wrote that Apple Cider Vinegar could destroy harmful bacteria in the digestive tract and recommended as a digestive tonic to be consumed with meals.

    In the 1970s, Apple Cider Vinegar became popular once again, this time with the help of proponents who had read Jarvis' book and suggested that apple cider vinegar (along with kelp, vitamin B-6, and lecithin) could help people lose weight by speeding metabolism and burning fat at a faster rate.

    Today, people are discovering the art of making their own Apple Cider Vinegar and the internet is full of recipes and methods to prove it. It is easy to make and inexpensive since you can use scraps, cores and peels of the apple along with a bit of patience in waiting for your batch to ferment and change to vinegar. For more information about making your own Homemade Apple Cider Vinegar, see the following link.

  • Nutrition Basics: Apple Cider Vinegar Information
  • Nutrition Basics: Apple Pectin Fiber Information
  • Nutrition Information: Homemade Apple Cider Vinegar Recipes





  • apple cider and juice


    APPLE USES, HEALTH BENEFITS & SCIENTIFIC EVIDENCE

    POPULAR USES OF APPLES

    Apples are often eaten raw. The whole fruit including the skin is suitable for human consumption except for the seeds, which may affect some consumers. The core is often not eaten and is discarded. Varieties bred for raw consumption are termed dessert or table apples. Apples can be canned or juiced. They are milled or pressed to produce apple juice, which may be drunk unfiltered (called apple cider in North America), or filtered. The juice can be fermented to make cider (called hard cider in North America), ciderkin, and vinegar. Through distillation, various alcoholic beverages can be produced, such as applejack, Calvados, and apfelwein. Apple seed oil and pectin may also be produced.

    Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed, and they can also be dried and eaten or reconstituted (soaked in water, alcohol or some other liquid) for later use. When cooked, some apple varieties easily form a puree known as apple sauce. Apples are also made into apple butter and apple jelly. They are also used (cooked) in meat dishes. In the UK, a toffee apple is a traditional confection made by coating an apple in hot toffee and allowing it to cool. Similar treats in the U.S. are candy apples (coated in a hard shell of crystallized sugar syrup), and caramel apples, coated with cooled caramel.


    PRODUCTS FROM APPLE FRUIT

  • Apple Candy: Apple candy is a sugar based confectionery, made from concentrated sugar solution, to which they generally add the apple flavor, to produce yummy, mouth watering apple candies, which melts slowly in the mouth, with a rich taste of apple, for each and every swallow.

  • Apple Cider: Fresh juice from raw apples sqeezed by using an apple press. Apple cider can be enjoyed raw or pasteurized and bottled. Apple cider is usually cloudy with fine particles of apple. Excellent warmed with cinnamon for a mulled apple cider drink. Fresh apple cider is a seasonal product, usually only available in the autumn after the apple harvest made with fresh, juicy apples.

  • Apple Jam: Apple jams are usually made from the pulp and juice of the fruit. The pulp and juice is heated with sugar and water to activate the pectin in the fruit. A good Apple jam has a soft and even consistency with good fruit flavor, bright color and a semi jellied texture, that is easy to spread over, but has no free liquid. Apple jam has the fresh flavor of ordinary apples. This jam can be relished by spreading a generous amount over bread with cheese or butter.

  • Apple Jelly: Apple jelly is a semi-solid food made from fresh juice, sugar and pectin. Generally the pectin present should act as a gelling agent, but it may be insufficient to form a proper gel. Pectin is added to help enhance the gelling process.

  • Apple Juice: Apple juice is made by maderation and pressing of apples. The expelled juice is further processed by centrifugal and enzymatic clarification to remove the pectin and starch. Once filtered, it appears as a clear, light amber liquid. Lighter in sweet apple flavor than cider. It is often processed by bottling or canning. It is available throughout the year.

  • Apple Juice Concentrate: Apple juice concentrate is generally produced by evaporating the fresh apple juice, which is extracted from farm fresh juicy apples.

  • Apple Pectin: Generally the pectin present in the fruit should act as a gelling agent, but since it is insufficient to form a proper gel, pectin is added externally to help enhance the gelling. Apple pectin is also a good source of fiber and is used as a dietary fiber supplement.

  • Apple Pulp: Ground apples often added to recipes, such as fritters, pancakes, muffins. Pulp is often processed and packaged.

  • Apple Dehydrated Fruit: Apple rings and pieces are often dehydrated under controlled environmental circumstance. These are goof for eating as snacks, addeing to trail mixes, or included in baking or cooking.

  • Apple Leather: Apple pulp is spread into thin sheets and dehydrated to form leather-like fruit sheets, usually cut into strips. They are high energy and are great for a quick pick-me-up during the day. Liqhtweight and easy to carry, like fruit jerky. Great for lunches and snacks.

  • Apple Sauce: Freshly made from pureed apples or bottled. Often has a touch of sugar and cinnamon added for extra flavor.

  • Apple Cider Vinegar: Apple cider allowed to ferment into a vinegar. Excellent as for culinary or medicinal use. Often used as a dietary supplement.


  • Apples are eaten with honey at the Jewish New Year of Rosh Hashanah to symbolize a sweet new year. Farms with apple orchards may open them to the public, so consumers may themselves pick the apples they will purchase. Sliced apples turn brown with exposure to air due to the conversion of natural phenolic substances into melanin upon exposure to oxygen. Different cultivars vary in their propensity to brown after slicing and the genetically engineered Arctic Apples do not brown. Sliced fruit can be treated with acidulated water to prevent this effect.

    APPLE NUTRITION

    According to the United States Department of Agriculture, a typical apple serving weighs 242 grams and contains 126 calories with significant dietary fiber and modest vitamin C content, with otherwise a generally low content of essential nutrients (table, right).

    Phytochemicals

    Apple peels contain various phytochemicals with unknown nutritional value, including quercetin, epicatechin, and procyanidin B2. Ideain (cyanidin 3-O-galactoside) is an anthocyanin, a type of pigment, which is found in some red apple varieties. reliminary research is investigating whether nutrients and/or phytochemicals in apples may affect the risk of some types of cancer

    AN APPLE A DAY KEEPS THE DOCTOR AWAY - APPLE HEALTH BENEFITS

    Eating fresh apples is always good for you, but to get the full nutritional benefits associated with eating apples you should eat at least one fresh apple every day. The average U.S. consumer eats about 19 pounds of fresh apples a year - about one apple per week. Ongoing consumer attitude tracking in nine major markets across the United States has shown that Washington apples remain number one as far as consumers are concerned. According to a one report, 56 percent of those surveyed named Washington as the brand they look for when buying apples. (Washington Apple Commission)

    WHOLE-BODY HEALTH BENEFITS

    Apples lower blood cholesterol, improve bowel function, reduce risk of stroke, prostate cancer, type II diabetes and asthma. The disease-fighting profile of apples provides a multitude of health benefits, including a potential decreased risk of cancer and heart disease. Several recent studies suggest apples may provide a "whole-body" health benefit. A number of components in apples, most notably fiber and phytonutrients have been found in studies to lower blood cholesterol and improve bowel function, and may be associated with a reduced risk of ischemic heart disease, stroke, prostate cancer, type II diabetes and asthma. Preliminary research from Finland indicates diets with the highest intake of apple phytonutrients were associated with a 46-percent reduction in the incidence of lung cancer. Findings indicate that two apples a day or 12 ounces of 100-percent apple juice reduced the damaging effects of the "bad" LDL cholesterol. (Interpoma 2002 Conference, Bolzano, Italy, Dianne Hyson, Ph.D., M.S., R.D., University of California-Davis)

    CANCER PREVENTION

    Over the past four years, apple consumption has been linked with reduced cancer risk in several studies. A 2001 Mayo Clinic study indicated that quercetin, a flavonoid abundant in apples, helps prevent the growth of prostate cancer cells. A Cornell University study indicated phytochemicals in the skin of an apple inhibited the reproduction of colon cancer cells by 43-percent. The National Cancer Institute has reported that foods containing flavonoids like those found in apples may reduce the risk of lung cancer by as much as 50-percent. (Carcinogenesis, March, 2001, Nature, June, 2000, Journal of the National Cancer Institute, January, 2000)

    HEALTHY LUNGS

    Two recent British studies indicated that eating apples can improve lung health. A study of Welsh men indicated that people who ate at least five apples per week experience better lung function. Researchers at the University of Nottingham reported that those who ate five apples per week also had a lower risk for respiratory disease. In the Netherlands at the University of Groningen, apples were singled out as a fruit that could cut smokers risk of COPD (chronic obstructive pulmonary disease) in half. Scientists believe antioxidants found in apples may ward off disease by countering oxygen's damaging effects on the body. (American Thoracic Society Meeting, May 2001, Thorax, January 2000)

    HEART DISEASE & STROKE PREVENTION

    A Finnish study published in 1996 showed that people who eat a diet rich in flavonoids have a lower incidence of heart disease. Other studies indicate that flavonoids may help prevent strokes. (The British Medical Journal, 1996)

    WEIGHT LOSS

    Apples are a delicious source of dietary fiber, and dietary fiber helps aid digestion and promotes weight loss. A medium apple contains about five grams of fiber, more than most cereals. Also, apples contain almost zero fat and cholesterol, so they are a delicious snack and dessert food that is good for you.

    APPLES ARE HEART-HEALTHY

    Researchers at the University of California-Davis recently reported that apples and apple juice may help protect arteries from harmful plaque build-up. In the first study conducted in humans, adults who added two apples, or 12 ounces of 100 percent apple juice, to their daily diet demonstrated a significant slowing of the cholesterol oxidation process that leads to plaque build-up - thereby giving the body more time to rid itself of cholesterol before it can cause harm.

    AGE-RELATED MEMORY IMPROVEMENT LINKED WITH CONSUMPTION OF APPLE PRODUCTS

    New Study Finds Consuming Apple Juice Associated With Brain Health In Older Animals

    LOWELL, MASS. (January 19, 2006) - "An apple a day" now has new meaning for those who want to maintain mental dexterity as they age. New research from the University of Massachusetts Lowell suggests that consuming apple juice may protect against cell damage that contributes to age-related memory loss, even in test animals that were not prone to developing Alzheimer's disease and other dementias.

    "This new study suggests that eating and drinking apples and apple juice, in conjunction with a balanced diet, can protect the brain from the effects of oxidative stress - and that we should eat such antioxidant-rich foods," notes lead researcher Thomas B. Shea, Ph.D., director of the University of Massachusetts Lowell's Center for Cellular Neurobiology and Neurodegeneration Research, whose study was just published in the latest issue of the Journal of Alzheimer's Disease. Although more research is needed, Shea is excited about these brain health findings, which are encouraging for all individuals who are interested in staying mentally sharp as they age.

    Using a well-established animal protocol, Shea and his research colleagues assessed whether consumption of apple juice was protective against oxidative brain damage in aging mice, damage that can lead to memory loss. "These newer findings show that there is something in apples and apple juice that protects brain cells in normal aging, much like the protection we previously saw against Alzheimer-like symptoms," says Shea.

    The researchers evaluated adult and aged mice using a standard diet, a nutrient-deficient diet, and a nutrient-deficient diet supplemented with apple juice concentrate in drinking water. Although the adult mice tested were not affected negatively by the deficient diets, the aged mice were, which is consistent with normal aging due to oxidative neurodegeneration. The effect on cognition among the aged mice was measured through well-established maze tests, followed by an examination of brain tissue. However, the aged mice who consumed the diets supplemented with apple juice performed significantly better on the maze tests and all had less oxidative brain damage than those on the standard diet.

    Supplementation by apple juice fully protected the aged mice from the oxidative stress caused by the nutrient-deficient diet. In addition, stronger mental acuity resulted when the aged mice consumed the human equivalent of 2 to 3 cups of apple juice or approximately 2 to 4 apples per day. "We believe that this effect is due to the apple's naturally high level of antioxidants," states Shea. Previous research with his colleagues also determined that it is not the sugar and energy content of the apple juice, but the antioxidant attributes of apple juice that are responsible for the positive effects.

    This study was sponsored through an unrestricted grant by the U.S. Apple Association and the Apple Products Research and Education Council. The research abstract can be found at http://www.j-alz.com/issues/8/vol8-3.html.

  • Nutrition Basics: Apple Cider Vinegar Information
  • Nutrition Basics: Apple Pectin Fiber Information


  • apples on a plate


    NUTRIENT GUIDE: APPLES (RAW, WITH SKIN)

    Courtesy of Rick Hall, About.com Nutrition Guide nutrition.about.com

    NUTRIENT UNITS 1 medium (2-3/4 inches diameter)
    (approximately 3 per pound)
    -------
    138.000 g
       PROXIMATES
          Water
    g
    115.823
          Energy
    kcal
    81.420
          Energy
    kj
    340.860
          Protein
    g
    0.262
          Total lipid (fat)
    g
    0.497
          Carbohydrate, by difference
    g
    21.045
          Fiber, total dietary
    g
    3.726
          Ash
    g
    0.359
       MINERALS
          Calcium, Ca
    mg
    9.660
          Iron, Fe
    mg
    0.248
          Magnesium, Mg
    mg
    6.900
          Phosphorus, P
    mg
    9.660
          Potassium, K
    mg
    158.700
          Sodium, Na
    mg
    0.000
          Zinc, Zn
    mg
    0.055
          Copper, Cu
    mg
    0.057
          Manganese, Mn
    mg
    0.062
          Selenium, Se
    mcg
    0.414
       VITAMINS
          Vitamin C, ascorbic acid
    mg
    7.866
          Thiamin - B-1
    mg
    0.023
          Riboflavin - B-2
    mg
    0.019
          Niacin - B-3
    mg
    0.106
          Pantothenic Acid - B-5
    mg
    0.084
          Vitamin B-6
    mg
    0.066
          Folate
    mcg
    3.864
          Vitamin B-12
    mcg
    0.000
          Vitamin A, IU
    IU
    73.140
          Vitamin A, RE
    mcg_RE
    6.900
          Vitamin E
    mg_ATE
    0.442
       LIPIDS
             Fatty Acids, Saturated
    g
    0.080
             4:0 Butyric
    g
    0.000
             6:0 Caproic
    g
    0.000
             8:0 Caprylic
    g
    0.000
             10:0 Capric
    g
    0.000
             12:0 Lauric
    g
    0.001
             14:0 Myristic
    g
    0.003
             16:0 Palmiti
    g
    0.066
             18:0 Stearic
    g
    0.010
          Fatty Acids, Monounsaturated
    g
    0.021
             16:1 Palmitol
    g
    0.001
             18:1 Oleic
    g
    0.019
             20:1 Eicosen
    g
    0.000
             22:1 Erucic
    g
    0.000
          Fatty Acids, Polyunsaturated
    g
    0.145
             18:2 Linoleic
    g
    0.120
             18:3 Linolenic
    g
    0.025
             18:4 Stearidon
    g
    0.000
             20:4 Arachidon
    g
    0.000
             20:5 EPA
    g
    0.000
             22:5 DPA
    g
    0.000
             22:6 DHA
    g
    0.000
             Cholesterol
    mg
    0.000
             Phytosterols
    mg
    16.560
       AMINO ACIDS
          Tryptophan
    g
    0.003
          Threonine
    g
    0.010
          Isoleucine
    g
    0.011
          Leucine
    g
    0.017
          Lysine
    g
    0.017
          Methionine
    g
    0.003
          Cystine
    g
    0.004
          Phenylalanine
    g
    0.007
          Tyrosine
    g
    0.006
          Valine
    g
    0.012
          Arginine
    g
    0.008
          Histidine
    g
    0.004
          Alanine
    g
    0.010
          Aspartic Acid
    g
    0.047
          Glutamic Acid
    g
    0.028
          Glycine
    g
    0.011
          Proline
    g
    0.010
          Serine
    g
    0.011

    USDA Nutrient Database for Standard Reference, Release 12 (March 1998)





    APPLE DOSAGE INFORMATION

    The proverb "An apple a day keeps the doctor away", addressing the health effects of the fruit, dates from 19th century Wales according to Caroline Taggart, author of "An Apple a Day: Old-Fashioned Proverbs and Why They Still Work." The original phrase, Taggart said, was, "Eat an apple on going to bed, and you'll keep the doctor from earning his bread." In the 19th century and early 20th, the phrase evolved to "an apple a day, no doctor to pay" and "an apple a days sends the doctor away," while the phrasing now commonly used was first recorded in 1922.

    A daily dose equivalent to 800 ml of cloudy apple juice reduced colon cancer. A dose equivalent to 6 apples reduced mammary cancer. A regular consumption of one or more apples per day contribute to the prevention of certain types of cancer.

  • Nutrition Basics: Apple Cider Vinegar Information
  • Nutrition Basics: Apple Pectin Fiber Information





  • APPLE SAFETY, CAUTIONS & INTERACTIONS

    APPLE ALLERGY

    One form of apple allergy, often found in northern Europe, is called birch-apple syndrome, and is found in people who are also allergic to birch pollen. Allergic reactions are triggered by a protein in apples that is similar to birch pollen, and people affected by this protein can also develop allergies to other fruits, nuts, and vegetables. Reactions, which entail oral allergy syndrome (OAS), generally involve itching and inflammation of the mouth and throat, but in rare cases can also include life-threatening anaphylaxis. This reaction only occurs when raw fruit is consumed. The allergen is neutralized in the cooking process. The variety of apple, maturity and storage conditions can change the amount of allergen present in individual fruits. Long storage times can increase the amount of proteins that cause birch-apple syndrome.

    In other areas, such as the Mediterranean, some individuals have adverse reactions to apples because of their similarity to peaches. This form of apple allergy also includes OAS, but often has more severe symptoms, such as vomiting, abdominal pain and urticaria, and can be life-threatening. Individuals with this form of allergy can also develop reactions to other fruits and nuts. Cooking does not break down the protein causing this particular reaction, so affected individuals can eat neither raw nor cooked apples. Freshly harvested, over-ripe fruits tend to have the highest levels of the protein that causes this reaction. Breeding efforts have yet to produce a hypoallergenic fruit suitable for either of the two forms of apple allergy.

    APPLE SEED TOXICITY

    The seeds of apples contain small amounts of amygdalin, a sugar and cyanide compound known as a cyanogenic glycoside. Ingesting small amounts of apple seeds will cause no ill effects, but in extremely large doses can cause adverse reactions. There is only one known case of fatal cyanide poisoning from apple seeds; in this case the individual chewed and swallowed one cup of seeds. It may take several hours before the poison takes effect, as cyanogenic glycosides must be hydrolyzed before the cyanide ion is released.

    PREGNANCY & LACTATION

    Apples have a GRAS status when used as food. If pregnant or breastfeeding, avoid ingestion above that found in food because safety and efficacy are unproven.

    INTERACTIONS

    Apple juice can potentially decrease the absorption of different drugs by inhibition of the organic anion transporting polypeptide, which is involved in drug uptake in the gut, liver, and kidney. The effect of apple juice on the pharmacokinetics of fexofenadine was studied in 10 healthy volunteers. Compared with water, apple juice reduced the fexofenadine area under the plasma concentration-time curve 73-percent, the peak plasma concentration 72-percent (from 288 to 81 ng/mL), and the urinary excretion 69-percent. Separating administration times might not prevent this interaction.

    RELATED APPLE LINKS

  • Nutrition Food Guide: Apple Fruit Nutrition Information
  • Nutrition Basics: Apple Cider Vinegar Information
  • Nutrition Basics: Apple Pectin Fiber Information





  • APPLE SUPPLEMENTS & PRODUCTS

    APPLE FRUIT & RELATED PRODUCTS

  • Apple Fruit Herbal Products
  • Apple Cider Vinegar Herbal Products

  • Apple Pectin Fiber Herbal Products


  • QUALITY SUPPLIES & PRODUCTS


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    APPLE FRUIT HERBAL PRODUCTS

    KALYX PRODUCTS

    Apple Jelly & Butter Spreads

    Kalyx: Apple Cinnamon Jelly, Mrs. Miller's, 8 oz Jar (Case of 12): GR
    The classic combination of apples and cinnamon are what you'll find in this homemade jelly. Enjoy this jelly as a sweet topping on toast, bagels and English muffins. Each case consists of twelve 8 ounce jars.
    Kalyx: Apple Butter Spread, Yoders Homemade, 8 oz Jar (Case of 12): GR
    Yoder's Homemade Apple Butter has been made from the same traditional recipe since day one. This butter is made from fresh whole apples slow cooked in kettles to bring out the natural flavors in the apples and spices. This original recipe for apple butter is seasoned with cinnamon, sugar and spice for a traditional apple butter taste that is perfect on cakes and breads. Each case consists of twelve, eight ounce jars.
    Kalyx: Apple Butter Spread, Yoders Homemade, 16 oz Jar (Case of 12): GR
    Yoder's Homemade Apple Butter has been made from the same traditional recipe since day one. This butter is made from fresh whole apples slow cooked in kettles to bring out the natural flavors in the apples and spices. This original recipe for apple butter is seasoned with cinnamon, sugar and spice for a traditional apple butter taste that is perfect on cakes and breads. Each case consists of twelve, sixteen ounce jars.
    Kalyx: Apple Butter Classic Red Spread, Yoders Homemade, 16 oz Jar (Case of 12): GR
    Yoder's Homemade Apple Butter Red has been made from the same traditional recipe since day one. This apple butter is made from fresh, whole apples and is slow cooked in kettles to bring out the natural flavors in the apples and spices. This classic apple butter is seasoned with cinnamon candies for a sweeter and spicier taste that is perfect on cakes and breads. Each case consists of twelve, sixteen ounce jars.
    Kalyx: Apple Butter Spread, No Sugar, No Spice, Kauffmans Fruit Farm & Market, 17 oz Jar (Case of 12): GR
    Apple Butter is smooth and will lend the taste of fresh from the orchard apple sweetness to any muffin, bagel or piece of toast! This butter has no added spice or sugar, making it easy to enjoy the apple flavor in this unique spread. Each case consists of twelve, seventeen ounce jars.
    Kalyx: Apple Butter Spread, No Sugar, With Spice, Kauffmans Fruit Farm & Market, 17 oz Jar (Case of 12): GR
    Apple Butter is smooth and will lend the taste of fresh from the orchard apple sweetness to any muffin, bagel or piece of toast! This butter has the taste of cinnamon spice with no added sugar, making it easy to enjoy the classic spiced apple flavor in this unique spread. Each case consists of twelve, seventeen ounce jars.
    Kalyx: Apple Butter Spread, With Sugar & Spice, Kauffmans Fruit Farm & Market, 17 oz Jar (Case of 12): GR
    This delicious Kauffman's Apple Butter spread will make you feel like you're standing in the heart of the orchard! The sweetness of apples and sugar with a taste of cinnamon spice makes this apple butter perfect for use on breads and crackers. Each case consists of twelve,seventeen ounce jars.
    Kalyx: Apple Butter Spread, Yoders Homemade, 32 oz Jar (Case of 12): GR
    Yoder's Homemade Apple Butter has been made from the same traditional recipe since day one. This butter is made from fresh whole apples slow cooked in kettles to bring out the natural flavors in the apples and spices. This original recipe for apple butter is seasoned with cinnamon, sugar and spice for a traditional apple butter taste that is perfect on cakes and breads. Each case consists of twelve, thirty-two ounce jars.
    Kalyx: Apple Butter Spiced, Musselman, #10 Can - 7 lb 8 oz (Case of 6): GR
    Musselman's Apple Butter is a blend of sweet apples and savory spices. Try adding apple butter to your favorite baked good recipes or simply spread on a piece of warm bread or muffins for a tasty treat. Each case consists of six, number ten cans.


    Apple Pie Filling

    Kalyx: Apple Pie Filling, No Sugar Added, Bulk Foods Products, 0.75 Gallon (Case of 4): GR
    This No Sugar Added Apple Pie filling contains whole apple slices with no additional sugar added. This filling is sweetened with sucralose, which comes from sugar and tastes just as sweet. Use this filling in cakes, pies and tarts or as a topping for breakfast items, cheesecake and ice cream sundaes. Each case consists of four 0.75 gallon containers.
    Kalyx: Apple Filling EZ Squeeze Pak, Lawrence Foods, 2 lbs (Case of 12): GR
    EZ Squeeze Apple has sweet apple pieces and cinnamon spice mixed in a thick sweet sauce. This EZ squeeze pack is simple to use, just cut the end of the bag and squeeze as much or as little filling out as you need for a no fuss and no mess baking experience. Each case consists of twelve, two pound bags.
    Kalyx: Apple Pie Filling Deluxe, Lawrence Foods, #10 Can (Case of 6): GR
    Deluxe Apple Pie Filling has real apple chunks swimming in a thick, sweet sauce. This apple pie filling will help you to create a perfect apple pie every time. Try adding a scoop of vanilla ice cream to your apple pies after they come out of the oven for the perfect homemade dessert. Each case consists of six, number ten cans.
    Kalyx: Apple Pie Filling Deluxe, Lawrence Foods, 20 lbs: GR
    Deluxe Apple Pie filling has real apple chunks swimming in a thick, sweet sauce, that will help you create a picture perfect apple pie every time. Try serving your finished pie straight from the oven with a scoop of vanilla ice cream for a traditional home-made dessert. Each case consists of twenty pounds.
    Kalyx: Apple Pie Filling Deluxe, Lawrence Foods, 40 lbs: GR
    Deluxe Apple Pie filling has real apple chunks swimming in a thick, sweet sauce, that will help you create a picture perfect apple pie every time. Try serving your finished pie straight from the oven with a scoop of vanilla ice cream for a traditional home-made dessert. Each case consists of twenty pounds.


    Apples, Canned

    Kalyx: Apple Slices, Water Pack, Lucky Leaf, #10 Can (Case of 6): GR
    These fresh apple slices are conveniently peeled and sliced to take all of the hard work out of your favorite apple recipes. Use these ready to use slices for pies, pastries, cobblers and oatmeal. Each case has six, number ten cans of apple slices packed in water.
    Kalyx: Apple Sauce, Musselman, #10 Can (Case of 6): GR
    Musselman's Applesauce is made from fresh, sweet apples. This applesauce has a classic apple sauce taste and contains no fat and is low in sodium. Try sprinkling some cinnamon on top for a delicious addition to any meal. Each case consists of six, number ten cans.


    Apple Cider

    Kalyx: Apple Cider Liquid Bottled, Charleston Nut Company, 700 ml (1.38 Pint Bottles): GN
    Kalyx: Hot Apple Cider K-Cups, Green Mountain Coffee, 12 Count Pkg (Case of 6): GR
    Enjoy the taste of orchard fresh apples in a convenient K-Cup! Sweetened with a hint of brown sugar and a dash of cinnamon, this hot apple cider is sure to warm you up on a crisp Fall day. Better yet, this apple cider contains no artificial flavors or preservative. Each case consists of six 12 count packages.
    Kalyx: Apple Spiced Cider Mix (Fall Seasonal Only), Bulk Food Products, 10 lbs: GR
    Enjoy the seasonal taste of fresh spiced apples thanks to this spiced cider mix. Made with raw cane sugar, real natural apple powder and no artificial colors or flavors, this mix can create mugs of warm spiced cider in minutes. Simply add hot water, stir and enjoy! Each case consists of ten pounds.


    Apple, Dehydrated

    Kalyx: Apple Diced With Cinnamon, Imported Products, 11.02 lbs: GR (1)
    Diced dried apples are a great way to get an extra serving of fruit each day. Add these bite-sized, cinnamon-flavored pieces to baked goods such as muffins, cookies, cakes and pies. Or try them as a great addition to snack mixes and oatmeal.
    Kalyx: Apple Diced With Cinnamon, Imported Products, 11.02 lbs: GR (2)
    Diced dried apples are a great way to get an extra serving of fruit each day. Add these bite-sized, cinnamon-flavored pieces to baked goods such as muffins, cookies, cakes and pies. Or try them as a great addition to snack mixes and oatmeal.
    Kalyx: Apple Freeze-Dried 1/4-inch Diced, Charleston Nut Company, 5 lbs: GN
    Kalyx: Apple Freeze-Dried 1/4-inch Diced, Charleston Nut Company, 25 lbs: GN
    Kalyx: Apple Dried 1/2-inch Diced, Shoreline Fruit, 25 lbs: GR
    These diced dried apples are a great way to get an extra serving of fruit each day by adding these pieces (1/2-inch) to baked goods such as muffins, cookies, cakes and pies. Try these bite sized pieces as a great addition to snack mixes and oatmeal. Each case consists of twenty five pounds.
    Kalyx: Apple Dices, 4+8 Certified Organic, Kalyx Bulk Products, 50 lbs (22.73 Kg): CO
    Kalyx: Apple Cubes, Charleston Nut Company, 5 lbs: GN
    Kalyx: Apple Cubes, Charleston Nut Company, 25 lbs: GN
    Kalyx: Apple Rings, Shoreline Fruit, 25 lbs: GR
    Apple rings are a great alternative way to eat an apple a day. These apple rings make a delicious snack that the whole family will enjoy! Add these apple rings as a tasty garnish to cakes and pies, or even to a cup of hot apple cider for a creative and unique presentation. Each case consists of twenty five pounds.
    Kalyx: Apple Rings, No Sulfur, Shoreline Fruit, 25 lbs: GR
    Apple Rings (No Sulfur) are a great alternative way to eat an apple a day. These apple rings make a delicious snack that the whole family will enjoy! Because no sulfur has been added for color preservation, these apple rings have a slightly darker color that will make for a bold garnish for cakes and pies. Garnish your next cup of hot apple cider with one of these rings for a creative and unique presentation. Each case consists of twenty five pounds.
    Kalyx: Apple Snitz Apple Slices, Unsulfured Sweet, 10 lbs: GR
    Unsulfured Apple Snitz (Sweetened) is most commonly used to make snitz pie. These dried apple pieces are also great for snacking and for adding to other baked goods such as cookies and muffins. Each case consists of ten pounds.


    Apple Fiber Powder

    Kalyx: Apple Fiber Powder (Malus domestica), Frontier Foods, 1 lb: K
    Kalyx: Apple Fiber Powder (Pyrus Malus), Certified Organic, Starwest Botanicals, 1 lb: C
    Kalyx: Apple Fiber Powder, Kalyx Bulk Products, 1 Kg (2.2 lbs): EB
    Kalyx: Apple Fiber Powder, Kalyx Bulk Products, 5 Kg (11 lbs): EB
    Kalyx: Apple Fiber Powder, Kalyx Bulk Products, 10 Kg (22 lbs): EB
    Kalyx: Apple Fiber Powder, Kalyx Bulk Products, 25 Kg (55 lbs): EB
    Kalyx: Apple Fiber Powder (Malus domestica), Kalyx Bulk Products, 25 Kg (55 lbs): GF
    Kalyx: Apple Fiber Powder (Malus domestica), Certified Organic, Kalyx Bulk Products, 25 Kg (55 lbs): GF
    Kalyx: Apple Fiber Powder, Kalyx Bulk Products, 50 Kg (110 lbs): EB
    Kalyx: Apple Fiber Powder, Kalyx Bulk Products, 100 Kg (220 lbs): EB


    Apple Juice Powder

    Kalyx: Apple Juice Powder, Kalyx Bulk Products, 1 Kg (2.2 lbs): EB
    Kalyx: Apple Juice Powder (Pyrus malus), Kalyx Bulk Products, 5 Kg (11 lbs): GV
    Kalyx: Apple Juice Powder, Kalyx Bulk Products, 5 Kg (11 lbs): EB
    Kalyx: Apple Juice Powder, Kalyx Bulk Products, 10 Kg (22 lbs): EB
    Kalyx: Apple Juice Powder, Kalyx Bulk Products, 25 Kg (55 lbs): EB
    Kalyx: Apple Juice Powder, Kalyx Bulk Products, 50 Kg (110 lbs): EB
    Kalyx: Apple Juice Powder, Kalyx Bulk Products, 100 Kg (220 lbs): EB
    Kalyx: Apple Juice Powder, Kalyx Bulk Products, 200 Kg (440 lbs): EB


    Apple Fruit Powder

    Kalyx: Apple Fruit Powder, Organic, Kalyx Bulk Products, 5 lbs (Case of 4 - 20 lbs): CS
    Kalyx: Apple Fruit Powder, Organic, Kalyx Bulk Products, 44 lbs: CS
    Kalyx: Apple Powder, Kalyx Bulk Products, 1 Kg (2.2 lbs): EB
    Kalyx: Apple Powder, Kalyx Bulk Products, 5 Kg (11 lbs): EB
    Kalyx: Apple Powder, Kalyx Bulk Products, 10 Kg (22 lbs): EB
    Kalyx: Apple Powder, Certified Organic, Kalyx Bulk Products, 50 lbs (22.73 Kg): CO
    Kalyx: Apple Powder, Kalyx Bulk Products, 25 Kg (55 lbs): GF
    Kalyx: Apple Powder, Kalyx Bulk Products, 25 Kg (55 lbs): EB
    Kalyx: Apple Powder, Kalyx Bulk Products, 50 Kg (110 lbs): EB
    Kalyx: Apple Powder, Kalyx Bulk Products, 100 Kg (220 lbs): EB
    Kalyx: Apple Powder, Kalyx Bulk Products, 200 Kg (440 lbs): EB
    Kalyx: Apple 4:1 Powdered Extract, Kalyx Bulk Products, 1 Kg (2.2 lbs): EB
    Kalyx: Apple 4:1 Powdered Extract, Kalyx Bulk Products, 5 Kg (11 lbs): EB
    Kalyx: Apple 4:1 Powdered Extract, Kalyx Bulk Products, 10 Kg (22 lbs): EB
    Kalyx: Apple 4:1 Powdered Extract, Kalyx Bulk Products, 25 Kg (55 lbs): EB
    Kalyx: Apple 4:1 Powdered Extract, Kalyx Bulk Products, 50 Kg (110 lbs): EB
    Kalyx: Apple 4:1 Powdered Extract, Kalyx Bulk Products, 100 Kg (220 lbs): EB
    Kalyx: Apple 4:1 Powdered Extract, Kalyx Bulk Products, 200 Kg (440 lbs): EB


    AMAZON PRODUCTS

    Amazon: Apple Fruit Grocery & Gourmet Food Products
    Amazon: Apple Cider Grocery & Gourmet Food Products
    Amazon: Applesauce Grocery & Gourmet Food Products
    Amazon: Apple Jams & Jellies Grocery & Gourmet Food Products
    Amazon: Apple Candy Grocery & Gourmet Food Products
    Amazon: Apple Supplement Products
    Amazon: Apple Cider Vinegar Supplement Products
    Amazon: Apple Pectin Supplement Products

  • Nutrition Basics: Apple Fruit Herbal Information



  • organic apple cider vinegar


    APPLE CIDER VINEGAR PRODUCTS

    STARWEST BOTANICALS PRODUCTS

    Starwest Botanicals: Apple Cider Vinegar Powder, 4 oz.
    Starwest Botanicals: Apple Cider Vinegar Powder, 1 lb.

    HERBSPRO PRODUCTS

    HerbsPro: Apple Cider Vinegar, Books & Media, 1 Book
    Apple Cider Vinegar is a book describing the healing qualities and uses of apple cider vinegar, which naturally has antibiotic and antiseptic properties. Learn Hippocrates Healing Secrets. The father of medicine in 400 B.C. treated his patients with natural, apple cider vinegar for its powerful healing cleansing qualities. It's a naturally occurring antibiotic, antiseptic and miraculously fights germs and bacteria! Internal Benefits: Rich miracle enzymes and potassium, natural antibiotic and germ fighter, helps control and normalize weight, improves digestion and assimilation, helps relieve arthritis and stiffness, relieves dry and sore throats, helps remove body toxins. External Benefits: Helps promote a youthful body, helps maintain healthy skin, soothes sunburn, shingles and bites, helps relieve dandruff, baldness and itching scalp, soothes tight, aching muscles and joints.
    HerbsPro: Apple Cider Vinegar, Certified Organic, Raw, Unfiltered, Omega Nutrition, 12 fl. oz. (31589)
    Carefully prepared to produce a clean, fruity aroma and flavor, Omega Nutrition Apple Cider Vinegar retains the healthful properties of the original apple. Only organic tree picked apples are used to ensure there is no contamination from soil bacteria. These apples, grown in the Northern United States, tend to have a higher mineral content. Organically grown apples contain fructose, complex carbohydrates and are a good source of Vitamin C. (1 teaspoon equals 5 ml, 1 cup equals 240 ml)
    HerbsPro: Apple Cider Vinegar with Mother, Organic, Dynamic Health Labs, 16 fl. oz. (49600)
    Organic Apple Cider Vinegar with Mother - Raw, Unfiltered, Unpasteunzed - Made from the juices of organic certified grown apples. Dynamic Health Laboratories Apple Cider Vinegar contains Mother of vinegar that is formed naturally in unpasteurized vinegar by the acetobacter.
    HerbsPro: Organic Apple Cider Vinegar with Mother, Dynamic Health Labs, 32 fl. oz.
    Organic Apple Cider Vinegar with Mother - Raw, Unfiltered, Unpasteunzed - Made from the juices of organic certified grown apples. Dynamic Health Laboratories Apple Cider Vinegar contains Mother of vinegar that is formed naturally in unpasteurized vinegar by the acetobacter.
    HerbsPro: Apple Cider Vinegar, Only Natural, 90 Caps (28560)
    HerbsPro: Apple Cider Vinegar Plus, Only Natural, 90 Caps (28559)
    Apple Cider Vinegar Plus.Promotes Healing, Cleansing and has Fat Fighting Powers.For over 2000 years these natural foods have been known througout the world for their healing, cleansing and fat fighter powers. These natural foods may also help lower serum cholesterol levels and slow down the absorption of fat in the small intestine, increase the metabolic rate and promote thermogenesis.Besides weight loss, Apple Cider Vinegar may help promote good blood circulation, improve metabolism, relieve arthritis stiffness, improves digestion and burns fat.
    HerbsPro: Apple Cider Vinegar Diet, Natures Bounty, 90 Tabs (99594)
    HerbsPro: Apple Cider Vinegar Complete with Apple Pectin, Dynamic Health Labs, 90 VCaps
    A dietary supplement with Turmeric, Ginger root, Papain, and Cayenne, Supports weight management and detoxification. Used for digestive health.
    HerbsPro: Apple Cider Vinegar, Vita Plus, 90 Caps (73911)
    HerbsPro: Cider Vinegar Diet, Now Foods, 180 Caps (67955)
    HerbsPro: Apple Cider Vinegar, Vita Plus, 250 Caps (73910)
    HerbsPro: Apple Cider Vinegar, Natures Life, 250 mg, 100 Tabs (89540)
    HerbsPro: Apple Cider Vinegar, Natures Life, 250 mg, 250 Tabs (89541)
    HerbsPro: Apple Cider Vinegar, American Health, 300 mg, 200 Tabs (34602)
    HerbsPro: Apple Cider Vinegar, Now Foods, 450 mg, 180 VCaps (67718)
    HerbsPro: Apple Cider Vinegar, Source Naturals, 500 mg, 90 Tabs (20917)
    HerbsPro: Apple Cider Vinegar, Natural Factors, 500 mg, 180 Caps (84303)
    HerbsPro: Apple Cider Vinegar, Source Naturals, 500 mg, 180 Tabs (20918)
    HerbsPro: Apple Cider Vinegar Diet, American Health, 1000 mg, 90 Tabs (34601)
    HerbsPro: Apple Cider Vinegar, NaturalMax, 1000 mg, 120 Caps (90135)
    HerbsPro: Extra Cleansing Vinegar Water Douche, Summers Eve, 2 X 4.5 oz. (98623)


    KALYX PRODUCTS

    Apple Cider Vinegar Liquids

    Kalyx: Organic Apple Cider Vinegar With Mother, Bragg, 16 fl oz (Case of 12): GR
    Certified Bragg Organic Raw Apple Cider Vinegar is unfiltered, unheated, unpasteurized and 5-percent acidity. This vinegar contains the amazing Mother of Vinegar which occurs naturally as strand-like enzymes of connected protein molecules. Each case consists of twelve 16 ounce bottles.
    Kalyx: Apple Cider Vinegar, Unfiltered, Spectrum Essentials, 32 fl oz (Case of 12): GR
    Only unpasteurized vinegar contains the "Mother" of vinegar, a term used to describe the natural sediment, which contains pectin, trace minerals, beneficial bacteria and enzymes. This USDA certified organic unpasteurized vinegar is a great addition to any kitchen, and the health benefits it provides can scarcely be overstated!
    Kalyx: Organic Apple Cider Vinegar With Mother, Bragg, 32 fl oz (Case of 12): GR
    Certified Bragg Organic Raw Apple Cider Vinegar is unfiltered, unheated, unpasteurized and 5-percent acidity. This vinegar contains the amazing Mother of Vinegar which occurs naturally as strand-like enzymes of connected protein molecules. Each case consists of twelve 32 ounce bottles.
    Kalyx: Cider Vinegar 5%, Mizkan Americas, 32 fl oz (Case of 12): GR
    Cider vinegar is made from the two-fold fermentation of the juices of apples and is perfect for using in marinades, salads and other recipes. The strength of vinegar is measured by the percent of acetic acid present in the product. All vinegar sold in the United States at the retail level should be at least 4% acidity as mandated by the U.S. Food & Drug Administration (FDA). Each case consists of twelve 32 ounce bottles.
    Kalyx: Apple Cider Vinegar, Unfiltered, Spectrum Essentials, 1 Gallon (Case of 4): GR
    Only unpasteurized vinegar contains the "Mother" of vinegar, a term used to describe the natural sediment, which contains pectin, trace minerals, beneficial bacteria and enzymes. This USDA certified organic unpasteurized vinegar is a great addition to any kitchen, and the health benefits it provides can scarcely be overstated!
    Kalyx: Cider Flavored Vinegar 4%, Soneva USA, 1 Gallon (Case of 4): GR
    Cider vinegar is made from the two-fold fermentation of the juices of apples and is perfect for using in marinades, salads and other recipes. The strength of vinegar is measured by the percent of acetic acid present in the product. All vinegar sold in the United States at the retail level should be at least 4-percent acidity as mandated by the U.S. Food & Drug Administration (FDA). Each case consists of four 1 gallon jugs. Ingredients include white distilled vinegar, apple cider concentrate, caramel color & water.
    Kalyx: Cider Vinegar 4%, Woebers, 1 Gallon (Case of 6): GR
    Pure cider vinegar made from apples and filtered water. Crisp flavor ideal for marinades, salads, and other recipes. Each case consists of six-one gallon jugs.
    Kalyx: Cider Vinegar 5% Acidity, Mizkan Americas, 1 Gallon (Case of 4): GR
    Cider vinegar is made from the two-fold fermentation of the juices of apples and is perfect for using in marinades, salads and other recipes. The strength of vinegar is measured by the percent of acetic acid present in the product. All vinegar sold in the United States at the retail level should be at least 4-percent acidity as mandated by the U.S. Food & Drug Administration (FDA). Each case consists of four 1 gallon jugs.
    Kalyx: Cider Vinegar 5% Acidity, Musselmans, 1 Gallon (Case of 4): GR
    Musselman's Vinegar has a variety of uses. This Apple Cider Vinegar is perfect for canning vegetables and for topping salads. Each case consists of four 1 gallon jugs.
    Kalyx: Cider Vinegar 5%, Woebers, 1 Gallon (Case of 6): GR
    Pure cider vinegar made from apples and filtered water. Crisp flavor ideal for marinades, salads, and other recipes. Each case consists of six-one gallon jugs.
    Kalyx: Cider Flavored Vinegar 5%, Woebers, 1 Gallon (Case of 6): GR
    Distilled white vinegar, filtered water, and natural apple cider flavoring. Clean crisp taste that is ideal for marinades, salads, and other recipes. Each case consists of six-one gallon jugs.


    Vinegar Tablets & Capsules

    Kalyx: Apple Cider Vinegar, American Health, 300 mg, 200 Tabs: K
    Apple cider vinegar, 600 mg, is equal to 1 teaspoonful or pure apple cider vinegar. Famous for its role as a diet product, Cider vinegar is also a popular ingredient in weight control.


    Vinegar Powder

    Kalyx: Apple Cider Vinegar Powder, Starwest Botanicals, 1 lb: C
    Kalyx: Apple Cider Vinegar Powder, Kalyx Bulk Products, 1 kg (2.2 lbs): EB
    Kalyx: Apple Cider Vinegar Powder, Kalyx Bulk Products, 5 kg (11 lbs): EB
    Kalyx: Apple Cider Vinegar Powder, Kalyx Bulk Products, 10 kg (22 lbs): EB
    Kalyx: Apple Cider Vinegar Powder, Kalyx Bulk Products, 25 kg (55 lbs): EB
    Kalyx: Apple Cider Vinegar Powder, 35% Acidity (Malus domestica), Kalyx Bulk Products, 25 Kg (55 lbs): GF
    Kalyx: Apple Cider Vinegar Powder, Kalyx Bulk Products, 50 kg (110 lbs): EB
    Kalyx: Apple Cider Vinegar Powder, Kalyx Bulk Products, 100 kg (220 lbs): EB
    Kalyx: Apple Cider Vinegar Powder, Kalyx Bulk Products, 200 kg (440 lbs): EB


    Cider Vinegar Tonic

    Kalyx: Cyclone Cider Liquid Herbal Tonic, 2 fl oz: C
    Cyclone Cider Herbal Tonic is a powerful, effective tonic with six fresh herbs and Vitamin C in an Apple Cider Vinegar base. Proven useful over 11 years for colds, sore throats, laryngitis, cleansing programs and illness prevention. Cyclone Cider is an herbal tonic consisting of cayenne pepper, garlic, onion, horseradish root, ginger root and parsley. Cyclone Cider's power packed formula is a combination of 6 concentrated herbal extracts in a pure apple cider vinegar base. Discover the many uses for this popular, snappy tasting herbal tonic. Take it straight, in water or juice, or try it on food when spiciness is desired. Satisfaction guaranteed with this product. It helps support the immune system, promote circulation, facilitate detoxification and well-being. From the Far East, ginger root was cultivated for its powers to stimulate and to balance the intestines and digestion. Garlic, along with its cousin the onion, which acts as garlic's buffer, were combined to support the immune system, cleanse and stimulate. Parsley, rich in the oxygenating properties of chlorophyll, is valued as a cleanser, purifier and natural diuretic. From the Middle East comes cayenne pepper, the only non-irritating spicy pepper, prized for its ability to stimulate and enhance circulation. And, the tangy horseradish root, found from Europe to the Far East, has long been a source of natural stimulation. Out of these time-honored traditional herbal practices, Cyclone Cider was born. A mega-powerful extract formulation. Cyclone Cider combines all six of these active herbs in a base of raw apple cider vinegar, an important alkalizer and source of potassium. Taken daily, this zesty tonic with the wake-up taste has been helping thousands maintain health and vitality. This pure, fast-acting and easy-to-assimilate tonic can help you feel your best, too.
    Kalyx: Cyclone Cider Liquid Herbal Tonic, 4 fl oz: C
    Cyclone Cider is an herbal tonic consisting of cayenne pepper, garlic, onion, horseradish root, ginger root and parsley. Cyclone Cider's power packed formula is a combination of 6 concentrated herbal extracts in a pure apple cider vinegar base. Discover the many uses for this popular, snappy tasting herbal tonic. Take it straight, in water or juice, or try it on food when spiciness is desired. Guaranteed to your satisfaction with this product. It helps support the immune system, promote circulation, facilitate detoxification and well-being. From the Far East, ginger root was cultivated for its powers to stimulate and to balance the intestines and digestion. Garlic, along with its cousin the onion, which acts as garlic's buffer, were combined to support the immune system, cleanse and stimulate. Parsley, rich in the oxygenating properties of chlorophyll, is valued as a cleanser, purifier and natural diuretic. From the Middle East comes cayenne pepper, the only non-irritating spicy pepper, prized for its ability to stimulate and enhance circulation. And, the tangy horseradish root, found from Europe to the Far East, has long been a source of natural stimulation. Out of these time-honored traditional herbal practices, Cyclone Cider was born. A mega-powerful extract formulation. Cyclone Cider combines all six of these active herbs in a base of raw apple cider vinegar, an important alkalizer and source of potassium. Taken daily, this zesty tonic with the wake-up taste has been helping thousands maintain health and vitality. This pure, fast-acting and easy-to-assimilate tonic can help you feel your best, too. Here are some of its powerful, effective uses: Support of immune system Daily promotion of health and circulation Relief from minor colds, sore throats, coughs, congestion and sluggishness Protect from exposure to cold weather, climate changes. Throat tonic for singers, speakers, etc.
    Kalyx: Apple Cinnamon Organic Apple Cider Vinegar Drinks, Bragg, 16 fl oz (Case of 12): GR
    This thirst-quenching, energy-boosting drink has the delicious added flavor of organic apple juice and organic cinnamon, and natural goodness of Bragg's organic apple vinegar, is low in calories, and is sweetened with natural stevia.
    Kalyx: Concord Grape & Acai Organic Apple Cider Vinegar Drinks, Bragg, 16 fl oz (Case of 12): GR
    This thirst-quenching, energy-boosting drink has the delicious added flavor of organic concord grape and acai juices, and natural goodness of Bragg's organic apple vinegar, is low in calories, and is sweetened with natural stevia.
    Kalyx: Ginger Spice Organic Apple Cider Vinegar Drinks, Bragg, 16 fl oz (Case of 12): GR
    This thirst-quenching, energy-boosting drink has the delicious added flavor of organic ginger and natural goodness of Bragg's organic apple vinegar, has zero calories, and is sweetened with natural stevia.
    Kalyx: Limeade Organic Apple Cider Vinegar Drinks, Bragg, 16 fl oz (Case of 12): GR
    This thirst-quenching, energy-boosting drink has the delicious added flavor of organic lime juice and natural goodness of Bragg's organic apple vinegar, with zero calories and sweetened with natural stevia.
    Kalyx: Pomegranate & Goji Organic Apple Cider Vinegar Drinks, Bragg, 16 fl oz (Case of 12): GR
    This thirst-quenching, energy-boosting drink has the delicious added flavor of organic pomegranate and goji berry juices, and natural goodness of Bragg's organic apple vinegar, is low in calories, and is sweetened with natural stevia. Non-GMO project verified.
    Kalyx: Vinegar & Honey Organic Apple Cider Vinegar Drinks, Bragg, 16 fl oz (Case of 12): GR
    This thirst-quenching, energy-boosting drink is based on Paul and Patricia Bragg's original recipe, with the natural goodness of Bragg's organic apple vinegar, sweetened with organic honey.
    Kalyx: Vinegar & Sweet Stevia Organic Apple Cider Vinegar Drinks, Bragg, 16 fl oz (Case of 12): GR
    This thirst-quenching, energy-boosting drink has the natural goodness of Bragg's organic apple vinegar, with zero calories, and is sweetened with natural stevia.


    Other Types of Vinegars

    Kalyx: White Vinegar 5% Acidity, Mizkan Americas, 32 fl oz (Case of 12): GR
    White Distilled Vinegar is made from a combination of grain and water and has a clean, crisp flavor that is ideal for marinades, salads and other recipes. The strength of vinegar is measured by the percent of acetic acid present in the product. All vinegar sold in the United States at the retail level should be at least 4-percent acidity as mandated by the U.S. Food & Drug Administration (FDA). Each case consists of twelve 32 ounce bottles.
    Kalyx: White Vinegar 4% Acidity, Sovena USA, 1 Gallon (Case of 6): GR
    White Distilled Vinegar is made from a combination of grain and water and has a clean, crisp flavor that is ideal for marinades, salads and other recipes. The strength of vinegar is measured by the percent of acetic acid present in the product. All vinegar sold in the United States at the retail level should be at least 4-percent acidity as mandated by the U.S. Food & Drug Administration (FDA). Each case consists of four 1 gallon jugs.
    Kalyx: White Vinegar 4% Acetic Acid, Woebers, 1 Gallon (Case of 6): GR
    Distilled white vinegar and filtered water. Clean crisp flavor that is ideal for marinades, salads and other recipes. Each case consists of six-one gallon jugs.
    Kalyx: White Vinegar 5% Acidity, Mizkan Americas, 1 Gallon (Case of 4): GR
    White Distilled Vinegar is made from a combination of grain and water and has a clean, crisp flavor that is ideal for marinades, salads and other recipes. The strength of vinegar is measured by the percent of acetic acid present in the product. All vinegar sold in the United States at the retail level should be at least 4-percent acidity as mandated by the U.S. Food & Drug Administration (FDA). Each case consists of four 1 gallon jugs.
    Kalyx: White Vinegar 5% Acidity, Musselmans, 1 Gallon (Case of 4): GR
    Musselman's Vinegar has a variety of uses. Try using this cider vinegar to make homemade canned vegetables or salad dressings. Each case consists of four 1 gallon jugs.
    Kalyx: White Vinegar 5% Acetic Acid, Woebers, 1 Gallon (Case of 6): GR
    Distilled white vinegar and filtered water. Clean crisp flavor that is ideal for marinades, salads and other recipes. Each case consists of six-one gallon jugs.
    Kalyx: White Vinegar Powder, Sun Opta, Certified Organic, Kalyx Bulk Products, 50 lbs (22.73 Kg): CO
    Kalyx: Malt Vinegar Powder, Certified Organic, Kalyx Bulk Products, 50 lbs (22.73 Kg): CO
    Kalyx: Rice Vinegar Powder, Kalyx Bulk Products, 50 lbs (22.73 Kg): CO


    AMAZON PRODUCTS

    Amazon: Apple Cider Vinegar Grocery & Gourmet Food Products
    Amazon: Apple Cider Vinegar Powder Grocery & Gourmet Food Products
    Amazon: Apple Cider Vinegar Supplement Health Products

  • Nutrition Basics: Apple Cider Vinegar Information



  • APPLE PECTIN FIBER PRODUCTS

    STARWEST BOTANICALS PRODUCTS

    Starwest Botanicals: Apple Fiber Powder, 1 lb.


    HERBSPRO PRODUCTS

    HerbsPro: Apple Fiber, From Jonathan, Red Delicious & Rome Apples, Now Foods, 12 oz. (85990)
    HerbsPro: Apple Fiber Plus Powder, Yerba Prima, 12 oz. (20260)
    HerbsPro: Apple Pectin USP, Twinlab, 100 Caps (19427)
    HerbsPro: Apple Pectin, Now foods, 700 mg, 120 Caps (67719)


    KALYX PRODUCTS

    Kalyx: Apple Pectin (Pyrun malus), Starwest Botanicals, 4 oz: C
    Kalyx: Apple Pectin, Starwest Botanicals, 1 lb: C
    Kalyx: Apple Pectin Powder, Kalyx Bulk Products, 1 kg (2.2 lbs): EB
    Kalyx: Apple Pectin Powder, Kalyx Bulk Products, 5 kg (11 lbs): EB
    Kalyx: Apple Pectin Powder, Kalyx Bulk Products, 10 kg (22 lbs): EB
    Kalyx: Apple Pectin Powder, Kalyx Bulk Products, 20 kg (44 lbs): NT
    Kalyx: Apple Pectin Powder, Kalyx Bulk Products, 25 kg (55 lbs): EB
    Kalyx: Apple Pectin Powder, Kalyx Bulk Products, 10 kg (22 lbs): EB
    Kalyx: Apple Pectin Powder, Kalyx Bulk Products, 100 kg (220 lbs): EB
    Kalyx: Apple Pectin Powder, Kalyx Bulk Products, 200 kg (440 lbs): EB


    AMAZON PRODUCTS

    Amazon: Apple Pectin Products

  • Nutrition Basics: Apple Pectin Fiber Information






  • MoonDragon's Womens Health Index

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    Health & Wellness Index





    AROMATHERAPY: ESSENTIAL OILS DESCRIPTIONS & USES


    Allspice Leaf Oil
    Angelica Oil
    Anise Oil
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    Basil Oil
    Bay Laurel Oil
    Bay Oil
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    Aromatherapy
    Healing Baths For Colds
    Aromatherapy
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    Using Essential Oils


    AROMATHERAPY: HERBAL & CARRIER OILS DESCRIPTIONS & USES


    Almond, Sweet Oil
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    Black Cumin Oil
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    Soybean Oil
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    Sunflower Oil
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    Vitamin E Oil
    Wheat Germ Oil





    HELPFUL RELATED MOONDRAGON NUTRITION BASICS LINKS

  • MoonDragon's Nutrition Basics Index
  • MoonDragon's Nutrition Basics: Amino Acids Index
  • MoonDragon's Nutrition Basics: Antioxidants Index
  • MoonDragon's Nutrition Basics: Enzymes Information
  • MoonDragon's Nutrition Basics: Herbs Index
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  • MoonDragon's Nutrition Basics: Mineral Introduction
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  • MoonDragon's Nutrition Basics: Vitamins Index
  • MoonDragon's Nutrition Basics: Vitamins Introduction


  • NUTRITION BASICS ARTICLES

  • MoonDragon's Nutrition Basics: 4 Basic Nutrients
  • MoonDragon's Nutrition Basics: Avoid Foods That Contain Additives & Artificial Ingredients
  • MoonDragon's Nutrition Basics: Is Aspartame A Safe Sugar Substitute?
  • MoonDragon's Nutrition Basics: Guidelines For Selecting & Preparing Foods
  • MoonDragon's Nutrition Basics: Foods That Destroy
  • MoonDragon's Nutrition Basics: Foods That Heal
  • MoonDragon's Nutrition Basics: The Micronutrients: Vitamins & Minerals
  • MoonDragon's Nutrition Basics: Avoid Overcooking Your Foods
  • MoonDragon's Nutrition Basics: Phytochemicals
  • MoonDragon's Nutrition Basics: Increase Your Consumption of Raw Produce
  • MoonDragon's Nutrition Basics: Limit Your Use of Salt
  • MoonDragon's Nutrition Basics: Use Proper Cooking Utensils
  • MoonDragon's Nutrition Basics: Choosing The Best Water & Types of Water





  • RELATED MOONDRAGON HEALTH LINKS & INFORMATION

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