Why eat apples?
Registered dietitian Pam Blackmer, of Upstate’s Joslin Diabetes Center, gives four reasons:
* Apples are fat free, cholesterol free and sodium free. According to the 2010 Dietary Guidelines for Americans, consumption of saturated fats, cholesterol and sodium should be limited to help reduce the risks of high blood pressure and cardiovascular disease.
* Apples contain boron, which is an essential trace mineral. Boron helps to strengthen bones and prevent osteoporosis and fractures.
* Apples are high in both soluble and insoluble fibers. An increase in dietary fiber (and fruit intake) is recommended in the Dietary Guidelines. Fiber can provide a feeling of fullness and help with weight control. It also improves bowel regulation. Diets high in soluble fiber have been shown to lower blood cholesterol and glucose levels, thus reducing the risk of heart disease and type 2 diabetes.
* And, apples are grown throughout Central New York — and abundant this time of year.
She forgot a few: Apples are sweet, crunchy and portable, and don’t have to be refrigerated. Also, they require no silverware, and there’s very little to throw away at the end.
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