Apple notes

Historic, archived document

Do not assume content reflects current
scientific knowledge, policies, or practices.

nomemakers’ chat 7 seven

USE IN NON-COMMERCIAL BROADCASTS ONLY

(

Monday, September 8, 1941

(ECT; “Apple Notes." Information from scientists at various State Agricultural
Experiment Stations.

--00000-~-
Most people eat apples for pleasure. Fut there are plenty of other good
isons for eating apples, according to scientists at a number of State experiment
| ations who have been studying this popular American fruit lately. Apple research
be been going on recently in States as far apart as Washington, and Virginia,
innesota, Massachusetts and New York. Most of the scientists who have been doing
nis research agree that apples have special health qualities. The old American
| istom of munching raw apples and plenty of them every day is a healthful custom.
hose old sayings--"An apple a day keeps the doctor away," and "Six apples a day keep
Mead aches away"--have plenty of truth behind them. Modern scientific research backs
p what our forefathers learned from experience about apples.
| Reports from both the Virginia Station-and the Washington State Station
Bention the fact that apples are helpful in keeping the intestinal tract of the body
Realthy. In fact, doctors are now using apples to treat various intestinal disorders,
"ven young babies with diseases like dysentery or typhoid receive the apple treat-—
Mt. They are fed ripe, mellow, raw scraped or grated apple or dried apple powder.

Well babies also are having apple these days. Some of them have trouble

agesting cow's milk. Apple powder put in the milk softens the curd and makes the

Sasier to dicest.
Nobody knows yet what gives the apple its healing or curing power. But many
i Mtists now believe it is the pectin in the apple. Apples are rich in pectin, as

ty woman who makes jelly knows. And pectin has been found helpful in curing

“

enh ieae i - ns
Cea ae

ond as? Al $4 et OSAP OEP ae

eee be ;
es ne

* . ‘ ty | Le
gt ih ini f h Thee : bi Wes 4 we i +i . f ; ie at i Os %
Bt
Li « * ‘i . . ir elt
a yl’ +t, 52 Wien F wy TRE Put Atal ine | Mody pies 3:
x nee “e *. i
rp . , . : =
A % ein
Re (ont ay Ve es : yi Wii, i Ag
oe" Be ALLS §

ea at a a: a

es

ther good reason for eating apples is vitamin C. And by the way, this is

y of year to begin to think seriously about vitamin C. Winter meals are

fo run low in this vitamin. And then winter ills follow. Everybody in the

, lack of energy and other common ills than children who are low in this

Apples can do a lot toward supplying the vitamin C your family needs ever;

To be sure, in tests for vitamin C, apples don't rank as high as some other
-citrus fruits, or tomatoes, or fresh cabbage, to mention a few. But because
t good American habit of eating several apples every day and eating them raw,
sople get all the vitamin C they need just from apples. The scientists have
that raw apples are richer in C than cooked apples, and that apples freshly
red in the fall are richer in C than apples in the spring which have been

i all winter. They also find that the skin of apples is rich in C.

Variety counts, too in vitamin C. Scientists at the Washington Station,

ing western apples of commercial importance, found Winesaps, Spitzenbergs and
Beauties 3 times as rich in vitamin C as Jonathans, Delicious or Richared. JBut
ariety of apple is a help in supplying C.

Scientists at the Virginia Station testing varieties of Virginia apples

bed as best for vitamin C; Black Twig, Winter Banana, Ben Davis, Winesap and
cImperial. Two or three of these varieties can give you your quota of vitamin
the day. To get the same amount of vitamin C from some other varieties you
heed to eat 7 or 8 apples.

The way you store your apples may also have much to do with how much vitamin
get from them. Apples stored at a temperature just above freezing keep their

a © longer than those kept in a warmer place. Tests at the Virginia Station

ae "ROBES TE ehh) i nie BLY ae ade nine ma “oR ibaa , yy eh pe es

ie ae ou) -.- ad a Yas n
(A (os a Vee A eS ed a MC

“a siteal hn Act Kenly: wide, Sieg. Waele Sea aa th tirhg ae

le ia ibsteysit” “sti aa +

mine hates ae WS ie end S ykavs Oe
wa Ok bid ie ae ‘tnt habia it aye Ai cutan

; a Rt GAP Mae phan ‘Sith relink elie uy win gpg a |
‘poe. apis! iP hoi ane 5 ‘than ‘oh 7

?

a

| spi She area ‘

aw oi cain

‘let itis iy ae oa

aya

Sis D aeeet oe sir ie af weg sian ‘6 ae aoe a
ey. Bun scary, pay ae sarin fi ai id ws sus cy daha ea

panereid atti dai lat hey as ieanemila Es atond ty ah sd |

BN RG IN shades his 4 ait i Bi ot satin ining tie !

man aadetiiee he aia ae Ak
Reh OLN Ie Ke am TG ti aa es wot tna vy bit Dis ide :
Way ecwdne ait SMUD pret! easing tel eet you Be ae a

neers y OPA rte SP aCY hap y ity Nh i natternoy i So eet bout -

“DRMaA ea isow «hayes wine

R
ited
4 ; mip et

et Beare arin Se Nee ai Lage si any t

2

peste vy inte Roll iy alg veal aiecal Cy sid ana

=~ Su

ut apples stored at 36 degrees Fahrenheit lost almost holf of their original
bi 6 months. So toward spring you need to eat more apples—-perhaps twice

s at this time of year -—- to get the same amount of vitamin C.

e Virginia Station also reports that apple peel usually is 4 to 5 times as
ated in vitamin C as the flesh of the apple.

hen here's a point about cooking apples. The shorter the cooking, the more
G-and also natural apple flavor--you're likely to save. An apple baked

1 the oven, or apples baked in pie, contain less vitamin C than quickly

pple sauce, or a whole apple cooked quickly in sirup on top of the stove.

hat's all the apple news for today.

reer ee F

Mis

. mn

1.

‘anes aie si aun oo sant i ci tin na

= oe Ales
‘ fa
f i j ap _ =
be L eS
1 Fe ig"
‘ t
M4 ‘
= 5
’ 4 F :
| , \ 1
: =
"i A \ yt Wut Alle
. P, *
: :
j , 2
f ee
5 =
i)
’
1
}
‘
: tes
'
\
4
Hs cy
a
oy
|
:
a ¥
}
i
)
’ { .
yt
.
\
.
[ wa)
‘
f
eat { TOR
% ky