EAT MORE FRUIT.

Putaruru Press, Volume V, Issue 175, 10 March 1927, Page 3

EAT MORE FRUIT.

APPLE AS ARTICLE OF DIET. AN EASY WAY. No one has said or writen much about an Apple Cure, probably because most people know that apples figure on the list of things that are * ‘ good for us. * ’ Eat at least three apples a day, unless you happen to be one of those rare individuals with an antipathy for this wonderful form of nutriment. We get our largest supply of vitamines,—those most necessary nucrrtional elements, —from leaf vegetables and milk but it has been found that the apple also contains a small percentage of a valuable vitamine, and the cwscovery adds to the glory of this fruit. None but the most ignorant now todays thinks of fruit as something to nc oaten at odd moments. Old and false notions of its low food value in calories have been replaced by the accurate findings of science, and its place in the diet is an important one. A fresh, ripe apple contains from S’ to 11 per cent, of sugar, and suerar is the very essence of energy-producing food. Be sure to insist, however, upon ripeness, for under-ripe apples contain a considerable percentage of starch, which, because the flesh of the fruit is apt to be swallowed in fairly large pieces, is not easily digested, and therefore gives rise to discomfort. In pies, green, unripe apples are good, for the heat of cooking partially converts the starch. But, unless cooked, they are to be avoided. As the appie ripens, this starch content gradually disappears, and the ripe fruit is almost starch-free. An apple contains 85 per cent, of water. And this water, refreshing and thirst-quenching, is the best you can get. for Nature takes great care in its distilling, and brings it to you in a germ-proof container. The remaining 15 per cent, of the fruit is composed of sugar, crude fibre, ash, mineral salts, protein and pectose, tannin and other acids. Each of thesv* has a part to play in the upbuil&fng and maintenance of the body, and eae® is a health-bringer. C. R. X