Re: Green Apples

It is often written that the malic acid helps to soften stones in the biliary system and it is a beneficial preparation to liver flushing.

Fruit and vegetables are natural sources of malic acid. Apples which are rich in malic acid are considered to be the most convenient way to consume it.

The flavour of apples is defined by the proportion of Sugar (sweet), acid (sour) and tannins (bitter). The proportions of these vary from variety to variety and also for a single variety depending upon the growing, ripening and harvesting conditions. The sourest apples are highest in malic acid:

The Bramley Seedling has been found to have a Malic acid level of 0.85% but it is a cooking apple. Because malic acid is not easily destroyed the apples can be lightly stewed with a sweetener and provide a rich source of malic acid.

The granny smith apples has a malic acid content of about 0.6% and is the highest levels of regular eating apples
Golden Delicious have about 0. 3% of malic and Red Delicious apples about 0. 2% of malic acid

Apple cider Vinegar has a malic acid level between 0.2% and 0.4% depending on the brand; about the same as apples. The majority of acid in Apple Cider Vinegar is acetic acid; about 4.0% to 6.0%. During the yeast fermentation of apples into apple cider malic acid is produced by the yeast. When the cider matures malic acid is converted to lactic acid and carbon dioxide.

Malic acid, also known as apple acid, hydroxybutanedioic acid and hydroxysuccinic acid. A deficiency in humans is unlikely, since the body can produce malic acid.

There is an alternative view that rather than the malic acid it is the pectin in apples that help circulate and expel cholesterol and it is this effect that helps to soften stones in the biliary system. Indeed, pectin has been scientifically proven to reduce blood cholesterol by around 18% in two weeks by eating the equivalent of two apples a day. Which ever theory is correct they both involve the eating and drinking of apple products.

Telman