This is a free excerpt from the nutrition book,
God's Banquet Table!
APPLES There are more than 1,400 different types of apples. The most popular are Delicious (which is easy to digest), Golden Delicious, MacIntosh, Pippin, Granny Smith and Rome Beauties. All of these types are wonderful for making juice no matter what time of year it is. Apples are high in pectin which turns to a gel in the intestine, helping to remove toxins and stimulating bowel activity. Potassium and phosphorous help flush the kidneys and calm the stomach.
Apples have a natural sugar that develop acids which encourage saliva-flow and digestion. If at all possible, try to eat wax-free apples. Wax increases shelf life but toughens the skin and tastes unpleasant. Apples should be crisp and firm. Soft, mushy apples do not juice well. Always store apples loosely in the refrigerator which will increase shelf life six-fold. In a refrigerator, less tardy apples can store up to 2 months.
Juicing tips: Apple juice is a powerful cleanser and a general tonic for the entire system. They have an abundance of vitamins A and C. The juice is strong-tasting and may be diluted with water or mixed with other fruit or vegetable juices such as carrots, cucumbers or melons. To keep apple juice from turning brown, juice a lemon before juicing the apples.
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