CIDER AND BENEFITS FOR YOUR HEALTH
The healthy effects of cider and apple peel were well known by the Assyrian-Babylonians since before the year 600 B.C. Multiple healing properties were attributed to this golden liquid: diuretic, tonic, antidiarrheal, eupeptic, febrifugal, and digestive effects were reported, as well as curative effects for cough, preventive effects for heart attacks and heart problems, laxative effects, strengthening of the cardiovascular system against atherosclerosis, anti-carcinogenic, healing effects…
In 1676 the Englishman John Worlidge wrote about cider: “Regular consumption of this drink, after long experience, is proven to significantly ensure health and longevity by ensuring full strength and vigor to drinkers, even those in old age”.
More recently, research conducted mainly by the Brewing Research International Institute (Dr. Caroline Walker), confirmed the results already praised in the past. The result of this research on positive health effects of a daily and moderate consumption of cider proved that a daily intake of a pint of cider has a positive impact on health.
Cider, if sipped during meals instead of wine, is useful to our digestive process as its degree of acidity is close to that of normal stomach and intestinal digestion; moreover it contains enzymes that help digestion. The slight alcohol content is useful as a vasodilator. It can even be drunk, watered down, by sick persons, children and the elderly. Apple cider is an excellent intestinal pH rebalancer as it creates basic reactions.
In addition, cider is very rich in antioxidants which, as known, play an important role in the cellular reconstruction process, which is decisive in the prevention of cancerous diseases and cardiovascular problems. Furthermore, the very high calcium and potassium content is an important factor in maintaining blood pressure at optimal levels. Cider, when compared with red wine, has an equivalent antioxidant qualities and contains antioxidants on its own, that favor lung respiration and prevent cancer.
Last but not least cider contains a high amount of antioxidants such as polyphenols and especially tannins which improve lipid metabolism, also avoiding the oxidation of the so-called “bad” cholesterol, which is more active when oxidized. Polyphenols in cider, in addition to the antioxidant and bactericidal effect determine its marked sensorial properties, such as flavor, color, texture, bitterness.
Cider drinkers are generally less predisposed to accumulation of uric acid and have therefore an almost complete immunity to problems such as stones and gout.” These are the conclusions of a study carried out on behalf of the Provincial Government of the Region of Castilla y Leon: the content of malic acid in cider, in fact, is a powerful diuretic that activates kidney function and prevents the accumulation of uric acid. According to this study, therefore, cider must be considered, among the fermented beverages, the most refreshing and healthy one, even if compared with beer.