Apple juice: Properties

The apple juice is a liquid exquisite bittersweet flavor that stimulates salivary secretion by drinking it, especially because of the high concentration of natural malic acid from fresh fruit (especially if the variety is made with Pippin, which is a of those with higher content of malic acid). The clarified juice and juice of the ripe fruit is gone original starch content of the fruit when green, for processing integrated into highly digestible simple sugars (fructose, dextrose), to reach some of these juices to the proportion of 11 -- 13% of total sugars of the juice.

Making apple juice
With the manufacturing process of juice or apple juice are removed and the cellulose fiber contained in the apple pulp, thereby increasing their digestibility, and keeping intact its concentration in minerals, including calcium phosphate, so as other salts of calcium, iron and magnesium, which gives the apple juice to a high diuretic, and anti-anemic calcifying very interesting from the standpoint of health.

Properties of apple juice
The apple juice has been known since ancient times in traditional natural medicine as a remedy against flu and bronchial infections. It is widely used today in child medicine to relieve cough. Also, thanks to its natural pectic substance content promotes water retention in the feces, which is applied in the treatment of diarrhea of physique (not infectious). You rise gently to act reduces heartburn putrid fermentation in the stomach and normalizes digestion.

Indications of apple juice
Apple juice is especially indicated in the following cases:
- Stomach Ulcer
- Relieve constipation
- Stimulating Child Development
- Anemia
- Physical recovery
- Pregnancy (constipation, vomiting, dizziness, etc.).
- After a strong year (sports, etc.).

*Automatic Translation