The practice of boiling apples in water: after cleaning the apples, remove the core, cut them into small pieces with the skin (pectin near the peel is rich, so be sure to take the skin), boil them in cold water for about 5-6 minutes, and then eat them after cooling.
Pectin rich in apples is a kind of dietary fiber, which can be dissolved in water and cannot be digested by human body. Pectin can absorb water in the intestine, making the feces soft and easy to be discharged. In fact, pectin can also stimulate the growth of intestinal probiotics and diminish inflammation.
After apple is heated, the content of polyphenols natural antioxidants will increase greatly. Polyphenols can not only reduce blood sugar and blood lipid, inhibit free radicals, resist oxidation, inflammation and sterilization, but also inhibit the increase of plasma cholesterol.
The iodine content of ripe apples is 8 times that of bananas and 13 times that of oranges, so ripe apples are also one of the best fruits to prevent hyperthyroidism and neck diseases. In short, eating more apples or drinking apple water can prevent many diseases and increase vitamins.