Soaking apples was once one of the most popular types of canning for the winter. He was preferred for a simple reason - the beneficial properties of pickled apples are almost as good as fresh ones. Unfortunately, at the end of the last century, the tradition of this type of canning has somewhat lost its popularity, but now there is a tendency to return to it, and this is explained by the steady increase in the number of adherents of healthy eating.
Vitamins and minerals
During the peeing procedure, apples are not subjected to heat treatment, therefore they retain all vitamins and minerals. The product is especially valuable for its high content of vitamin C, which, having an anti-inflammatory effect, increases the body's resistance to viruses and bacteria.
In addition to vitamin C, soaked apples contain vitamins A, B1 (thiamine), B2 (riboflavin), B9 (folic acid), B3 (niacin). By the way, niacin is the only vitamin that is considered a medicine in official medicine.
The concentration of vitamin C in soaked apples can be further increased by adding cranberries, viburnum or lingonberries to the filling. In addition, in this case, mold will not form in the workpiece.
Soaked apples are rich in macro- and microelements. Such as iron, potassium, magnesium, calcium, phosphorus, iodine, sodium, manganese, copper, fluorine and others. The product is extremely demanded by adherents of a healthy diet for the large amount of calcium required to strengthen the musculoskeletal system. The human body especially needs this element in the winter months, when, due to a lack of sunlight and heat, the absorption of vitamin D is sharply inhibited, a deficiency of which threatens a person with the development of osteoporosis.
The pectin, which is present in large quantities in fresh apples, does not disappear from pickled apples. And since soluble dietary fiber, which is essentially pectin, helps to reduce the level of "bad" cholesterol in the blood, it means that eating soaked apples does the same service to the body. And, it should be noted, there is even more pectin in apples that have passed the soaking procedure than in their fresh counterparts.
In the process of light fermentation, which apples undergo during soaking, lactic acid is formed, which suppresses the harmful effects of pathogenic bacteria in the intestines. Therefore, pickled apples are useful for dysbiosis. And some doctors, who do not deny the benefits of traditional medicine, even prescribe to their patients suffering from an imbalance between different types of microorganisms that inhabit the intestines, daily use of soaked apples.
By improving the intestinal microflora when eating soaked apples, immunity is noticeably increased, i.e. the body reliably resists the attack of various infections, which means that a person is less sick.
Soaked apples contain a colossal amount of organic acids, which stimulate the secretion of the stomach and pancreas, and have a pronounced sokogonny effect. Therefore, eating soaked apples improves the digestion process and the condition of the gastrointestinal tract as a whole.