Note: pH level of Foods
The pH level determines acidity of foods. pH level 7 is neutral. Foods lower than pH 7 are acidic. Foods higher than pH 7 are Basic or Alkaline
Acid prevents the growth of spores of deadly botulism bacteria. Typical pH level for commercially packed preserved fruits are: Fruit Jam 3.5 to 4.5 | Fruit Jelly 3 to 3.5 | Indian Pickles: 3.5
The pH level depends on the food, variety of food, and the growing conditions such as the soil pH level. following table generated pertinent to making Chutney Murabba and Pickles shows approx. PH values. Most (not all) of the detailed data is available at US-FDA-Center for Food Safety & Applied Nutrition
Item Approximate pH
Pure Water 7.0
Apple 3.30 - 4.00
The pH level determines acidity of foods. pH level 7 is neutral. Foods lower than pH 7 are acidic. Foods higher than pH 7 are Basic or Alkaline
Acid prevents the growth of spores of deadly botulism bacteria. Typical pH level for commercially packed preserved fruits are: Fruit Jam 3.5 to 4.5 | Fruit Jelly 3 to 3.5 | Indian Pickles: 3.5
The pH level depends on the food, variety of food, and the growing conditions such as the soil pH level. following table generated pertinent to making Chutney Murabba and Pickles shows approx. PH values. Most (not all) of the detailed data is available at US-FDA-Center for Food Safety & Applied Nutrition
Item Approximate pH
Pure Water 7.0
Apple 3.30 - 4.00
Apple pH of 3.3 - 4.00
Bone Protection
French researchers found that a flavanoid called phloridzin that is found only in apples may protect post-menopausal women from osteoporosis and may also increase bone density. Boron, another ingredient in apples, also strengthens bones.
Asthma Help
One recent study shows that children with asthma who drank apple juice on a daily basis suffered from less wheezing than children who drank apple juice only once per month. Another study showed that children born to women who eat a lot of apples during pregnancy have lower rates of asthma than children whose mothers ate few apples.
Alzheimer's Prevention
A study on mice at Cornell University found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimer's disease.
Lower Cholesterol
The pectin in apples lowers LDL ("bad") cholesterol. People who eat two apples per day may lower their cholesterol by as much as 16 percent.
Lung Cancer Prevention
According to a study of 10,000 people, those who ate the most apples had a 50 percent lower risk of developing lung cancer. Researchers believe this is due to the high levels of the flavonoids quercetin and naringin in apples.
Breast Cancer Prevention
A Cornell University study found that rats who ate one apple per day reduced their risk of breast cancer by 17 percent. Rats fed three apples per day reduced their risk by 39 percent and those fed six apples per day reduced their risk by 44 percent.
Research found that rats fed an extract from apple skins had a 57 percent lower risk of liver cancer.
Diabetes Management
The pectin in apples supplies galacturonic acid to the body which lowers the body's need for insulin and may help in the management of diabetes.
Weight Loss
A Brazilian study found that women who ate three apples or pears per day lost more weight while dieting than women who did not eat fruit while dieting.
To be continued...
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