Fruits that can be eaten with the skin are better not to peel – this is supported by books on healthy eating, media, and social networks. Especially much information can be found about the composition of apple skins, which contain vitamins, minerals, amino acids, and other beneficial substances. There is also a mirror theory that the skin is a filter that preserves all the useful properties of the fruit inside. This raises questions – how to eat apples with or without skin.
The discussion is about fruits purchased in a store, supermarket, or market. That is, about apples whose origin we do not know. Under what conditions the fruits were grown, how they were processed and harvested, what treatments were used to preserve freshness for a long time.
How to eat apples with or without skin
First, it’s better to ask yourself questions:
- Why do apples have such a beautiful natural shine?
- Why do they not spoil during long storage at different temperatures?
- Where does the grease on your hands come from when washing apples with warm water?
The answer lies in the chemical treatments applied to apples. Fruits of any plant are perishable products. Including apples. To extend shelf life (for transportation and sale), chemical agents are used.
This is where the most interesting part begins. It’s good if apples are treated with safe wax or paraffin. These chemical compounds protect apples from moisture loss and drying out. But there are cheaper chemical agents that are much more profitable for treating fruits. We are talking about diphenyl. It is a carcinogen obtained through the distillation of oil. And, by the way, it’s the best agent for protecting apples in terms of price and quality.
How to properly eat store-bought apples
Don’t believe sellers about “local” apples. They are also subject to chemical treatments. When collecting dozens of tons of fruit, the supplier must ensure reliable storage of apples in their warehouse and store. Considering that apples are sold year-round, it’s easy to understand that they are treated.
Before eating apples, it’s better to wash them with warm water. It’s not a problem if the skin doesn’t wash off the grease. It won’t wash off because the composition penetrates deep into the skin. After that, the apple should have its skin removed. This can be done with a kitchen knife (in a circle) or a special apple peeler.
Immediately eat the peeled apple or start preparing a dessert or dish from it. And don’t be alarmed if the pulp takes on an orange-brown hue. This is iron oxide, which forms during oxidation of iron in peeled apples. Conversely, start worrying if an hour after peeling, the apple’s pulp hasn’t changed color. This is a sign that the fruit has been treated with chemicals.
In conclusion about eating apples
There can be endless debates about the vitamins in the skin. But poisoning your body with chemicals for the sake of micrograms of minerals or vitamins is wrong. If you need vitamins, buy them at the pharmacy. If you want to eat a tasty apple, peel it.
If you want to eat apples with skin, soak them in warm water 5-6 hours before eating. If you wipe washed apples with a dry cloth and leave them in a warm place, they will lose their freshness within a week. Without chemical protection, the fruit will continue its natural course, as laid down by evolution.