A classic dual worth a bit of contemplation, chiefly due to autumn’s arrival, apples (we’re simplifying by omitting yellow) have been a staple of human society since possibly the Stone Age. The bulk of the apple’s use in history can be chalked up to the recreational buzz from a good glass of cider. Only within the last hundred years have breeds been cultivated for the palate; out of the 1000s of apple phenotypes, only about 10 are sold for widespread commercial consumption, including the subjects of today’s discussion.
I will eat any apple: red, green, small, large, sweet, bitter, cider, pie, etc. I love the sour first bite, and subtle sweetness of a Granny Smith. I crave the overwhelming sweetness with light tart of a Fuji. With all this apple talk, wish I could teleport into New England for a few weeks. Whatever, I’ll settle with the watermelon in OK.
The choice of apple, largely the selection of color, can result in substantial differences in both blood sugar considerations and nutrition benefits. So, let’s weigh the options: Continue reading