Apples are rich in a variety of beneficial nutrients, offering numerous health benefits and making them a favorite worldwide. However, the Australian website "Perfect Health" recently published an article warning against eating apples too aggressively, as the core contains hydrocyanic acid, which is detrimental to health.
As is well known, apples are rich in vitamin C, vitamin E, polyphenols, and flavonoids, all of which are natural antioxidants and particularly effective in preventing cardiovascular and cerebrovascular diseases. Apples also contain significantly more calcium than most fruits, which helps metabolize excess salt and aids in weight loss.
However, few people know that apple seeds contain hydrocyanic acid. Australian researchers have discovered that apple seeds contain small amounts of a harmful substance—hydrocyanic acid. Large accumulations of hydrocyanic acid in the body can cause symptoms such as dizziness, headaches, and rapid breathing; in severe cases, it can lead to coma.
However, there's no need to worry excessively, as the hydrocyanic acid in apples is mainly found in the core, not the flesh. It's worth noting that while habitually eating apples with the core won't cause immediate poisoning, doing so long-term is indeed detrimental to health.
One of the potential killers of apples: color enhancers
Nowadays, people often complain that "fruit doesn't taste like fruit anymore" because many fruits are treated with excessive amounts of growth hormones, ripening agents, and swelling agents during their growth process, or with excessive amounts of preservatives during storage. They are even treated with coloring agents, waxing, bleaching, and dyeing during the sale of these fruits to satisfy consumers' psychology of "judging fruit by its appearance." These toxic fruits have become a serious public hazard that threatens people's health.
Dangers of eating apples: Growth hormones are used to increase size, ripening agents to enhance color, and preservatives are used to keep them fresh. Excessive use of growth hormones, ripening agents, and preservatives can damage the liver. Retail fruit vendors also coat apples with industrial paraffin wax to retain moisture and make them look shiny and appealing.
The second potential killer of apples: the wax on the apple peel
From a nutritional perspective, it's best to eat apples with the peel on, as the peel contains more antioxidants than the flesh. In fact, the wax on apple peels mainly comes in three types:
First, apples have a natural wax coating on their surface, which is a lipid component and a protective plant layer that effectively prevents external microorganisms and pesticides from invading the flesh. This coating does not need to be removed.
The second type is edible wax artificially added to some imported apples. This "artificial fruit wax" is actually a chitosan substance, mostly extracted from crustaceans such as crabs and shellfish. This substance itself is harmless to the body; its main function is to preserve freshness and prevent apples from rotting and spoiling during long-distance transportation and long-term storage. Removing this wax is also very simple; it can be removed by rinsing with hot water.
The third type is industrial wax, which may contain mercury and lead that can seep into the fruit pulp through the peel, posing a health risk. To identify it, wipe the surface of the peel with your hand or a paper towel. If a thin layer of reddish substance comes off, it is likely industrial wax.
Note: It's best to chew apples thoroughly for about fifteen minutes.
Apples are highly nutritious, rich in various vitamins and acids.
Experts advise against eating apples too quickly. Chewing them for a longer time stimulates the secretion of more saliva and gastric juices, which aids in the absorption and digestion of the apple's nutrients. From a nutritional perspective, we do not recommend wolfing down apples. People with sensitive stomachs should pay particular attention to how quickly they eat apples. Eating too fast can easily lead to indigestion and discomfort.
