Cloudy, sweet apple "cider" is better for you than filtered apple juice

by Jonathan M. Forester, Posted Apr 3rd 2007 @ 8:11AM

Although I've always felt this way, it is nice to be vindicated. That lovely, thick, cloudy apple "cider" that you see in your farmers market or supermarket in the fall is way better for you than the clear, filtered apple juice.

Researchers have found that the cloudy cider has much more antioxidants than clear apple juice. Just as you would think, when the cloudy apple juice is filtered all the good stuff gets stripped right out, along with much of the tart and tangy flavor. Sure the clear juice looks nicer, and has a much longer shelf life, but the health benefits are much less.

The cloudy juice has up to four times the levels of polyphenols, a group of antioxidant plant compounds and in experiments the cloudy juice was the more effective free radical scavenger. The research even looked at juice made from several varieties of apples and found that some have even more health benefits than others. Of course the old adage of an apple a day keeps the doctor away still stands. If you want to most vitamins, antioxidants, polyphenols, etc. then just eat a nice fresh whole apple.

On just a side note. What most of the US calls cider, that nice cloudy fresh squeezed apple juice, is more properly called sweet cider. Cider, also called hard cider, is the alcoholic, fermented juice.

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Filed Under: Did you know?, Health & Medical, Ingredients, Drink Recipes
Tags: antioxidants, apples, cider, cloudy, did you know, fruit, juice, polyphenols

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Reader comments (Page 1 of 1)

4-04-2007 @10:28AM Jon said... Just remember: If it's clear and yella, you've got juice there, fella! If it's cloudy and brown, you're in Cidertown!

(Courtesy of Ned Flanders)
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