Apples may be the most popular produce symbol of good health and vitality. The saying is, “An apple a day keeps the doctor away.” may have been a hard and fast rule in the past. Today, the apples you choose might actually send you running to the doctor instead. This post is sharing some food for thought regarding today’s apple production and consumption in the U.S. as we move into this seasons abundant apple harvest.
- Did you know that Apples top the “dirty dozen” in pesticide laden produce? Read more here: http://www.nydailynews.com/life-style/health/apples-top-dirty-dozen-list-pesticide-laden-produce-article-1.1328555
- In fact the average conventional apple has more pesticide residue than any other type of produce.
- Since apples are one of the nations top produce crops to eat and grow choosing organic apples can have a huge impact on our personal health, natural resources and the health and well being of farmers growing our food.
- Organic apples are a great value! Averaging less than $1 each, even for gourmet varieties in season apples are less expensive than most processed snacks and have high nutrient content. In season several varieties are as low as $0.35 each.
- More than 2,500 varieties of apples are grown in the United States, but only the crabapple is native to North America.
- The top apple producers around the world are China, United States, Turkey, Poland and Italy. Apples account for 50 percent of international deciduous fruit tree production.
- Apple juice from conventionally grown apples is the best selling juice in the United States. Comprehensive national brand testing in 2012 showed that apple juice contained high levels of known carcinogenic pesticides, neurotoxins, suspected hormone disruptors, honeybee toxins, developmental and known reproductive toxins.
- It takes about 36 apples to create one gallon of apple cider.
- Delicious and crunchy apple fruit is notable for its impressive list of phtyto-nutrients, and anti-oxidants. Studies suggest that its components are essential for optimal growth, development, and overall wellness.
- Apples ripen six to 10 times faster at room temperature than if they are refrigerated.
- Apples are low in calories; 100 g of fresh fruit slices provide only 50 calories. They, however, contain no saturated fats or cholesterol. Nonetheless, the fruit is rich in dietary fiber, which helps prevent absorption of dietary-LDL or bad cholesterol in the gut. The fiber also saves the colon mucous membrane from exposure to toxic substances by binding to cancer-causing chemicals inside the colon.
- Brown Box Organics only delivers Certified Organic produce to your door step because we believe you deserve the good stuff! We offer over a dozen varieties of apples throughout harvest season and carry at least two varieties year round. Watch our Organic Fruit category as the apple selection begins to expand over the next month. (Scroll down for information and link regarding genetically modified apples)
Rustic Apple Tart
- 4 baking apples (Granny Smith are a great choice!)
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- Pinch ground allspice
- Pinch salt
- Pie dough rolled out, one sheet or half of most recipes
- All purpose flour, just a sprinkle
- 2 tablespoons melted butter
- 3 tablespoons preserves, warmed
- Preheat the oven to 350 degrees F.
- Toss the apples, sugar, cinnamon and all spice and salt together in a large bowl.
- Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and lightly oil or spray to avoid sticking. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
- Bake until the crust is golden brown, about 40 minutes.
- While tart is cooking, put the preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.
- Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.
Frankenapple: Bad News No Matter How You Slice It
Thanks to the biotech industry’s relentless quest to control our food, McDonald’s, Burger King and even school cafeterias will soon be able to serve up apples that won’t turn brown when they’re sliced or bitten into. A new, almost entirely untested genetic modification technology, called RNA interference, or double strand RNA (dsRNA), is responsible for this new food miracle. Scientists warn that this genetic manipulation poses health risks, as the manipulated RNA gets into our digestive systems and bloodstreams. The biotech industry claims otherwise. Like any non-organic apple, the new GMO Arctic® Apple will be drenched in toxic pesticide residues, untested by the U.S. Food & Drug Association (FDA) and likely unlabeled. And of course these shiny new high-tech apples will cost less than a pesticide-free, nutrient-dense, old-fashioned organic apple that turns a little brown after you slice it up. Read more on the Organic Consumers Association web site: http://www.organicconsumers.org/bytes/ob375.html