Cloudy Apple Juice Facts
Interesting facts about cloudy apple juice
 
  Cloudy apple juice is four times better than clear varieties.

Research has found that cloudy apple juice, which contains lots of fruit pulp, has higher concentrations of antioxidants and showed more antioxidant activity and chemicals thought to lower the risk of cancer.

Fruit contains polyphenols - antioxidants which help mop-up chemicals known to damage cells in the body. For this reason they are thought to help lower the risk of some cancers as well as heart disease. Scientists looked at levels of polyphenols in different types of apple juice to see how much finds its way into the final product. They found that cloudy juice containing lots of the fruit pulp contained four times the amount of these beneficial substances.

The study at the Agricultural University of Wroclaw in Poland found that the processes used to make clear juice strip out beneficial antioxidants called procyanidins.
  They blamed it on an enzyme used to treat pressed apples to make the juice clear and the centrifugation techniques which remove pulp. Polish scientists found the levels of antioxidants which protect against heart disease and cancer are almost double in cloudy apple juice.

Judy Moore, spokesperson for the British Dietetic Association and registered dietitian said: “By switching from clear to cloudy juice you almost double your intake of apple polyphenols!”

Last year a study found that drinking fruit and vegetable juices more than three times a week can dramatically cut the chances of developing Alzheimer’s disease.

Dr Paul Kroon, senior research scientist at the Institute of Food Research in Norwich said “A lot of polyphenols are lost when you make a clear juice. If you’re interested in health you should choose cloudy apple juice.”
 

 

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