Gut Healing Stewed Apples

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Gut Healing Stewed Apples

Positive Vitality’s Gut Healing Stewed Apples are Dairy Free, Gluten Free, Egg Free, Vegan, Paleo and Ketogenic*

Stewed Apples are not only super easy and very delicious but they also have amazing gut healing properties. Thanks to pectin found in the apple skin, which is released during the stewing process and it can repair the intestinal mucosa lining. Check more health benefits of this recipe bellow.

 

Ingredients: 

(2 portions)

4 apples (standard apples, not cooking ones)

2 heaped Tbsp Raw Coconut Oil

2 heaped tsp Cinnamon, grounded

*optional: handful Raisins (do NOT add raisins if you are on a Ketogenic diet)

 

Preparation:

  1. Wash the apples and chop into small squares. Do NOT peel, as the skin contains the beneficial pectin.
  2. Place in a pot with a small amount of water.
  3. Add cinnamon and raisins*.
  4. Shimmer for 5-8 until the apples are soft.
  5. Add coconut oil and mash or blend together into apple sauce consistency.
  6. Serve warm or cold.
  7. Store in a fridge for up to 5 days.

 

Health Benefits:

Apples can easily be called a superfood! They kill a wide range of cancers and keep the arteries unclogged. 

Other evidence-based medicinal properties of apple include:

  • Diarrhoea: Apple, in combination with chamomile, shortens the course of unspecific diarrhoea in children.
  • Hardening of the Arteries (Atherosclerosis): Preclinical research indicates that apple contains compounds which prevent the formation of plaque within the arteries. One rabbit study, for instance, found that apple juice was capable of preventing the progression of atherosclerosis in a high cholesterol diet-induced model of atherosclerosis.
  • Overweight: A human study found significant weight loss associated with a daily intake of three apples or three pears among overweight women.
  • Anti-Aging (Brain): Apples have been found to prevent oxidative damage and impaired maze performance,as well as decreases in cognitive performance in aging mice. Also, a study performed on mice found that apple juice actually reduced the production of pathological amyloid-beta levels (associated with Alzheimer’s disease) in the mouse brain.
  • Bowel Inflammation: Preclinical research has found that apple procyanidins reduces bowel inflammation.
  • Vaccine-Induced Toxicity: Many natural substances, including breast milk, have been found to decrease the synthetically-produced immune reaction associated with vaccines, and their adjuvants. Apple polyphenol counts among these, and has been found to prevent cholera toxin when used as an immune stimulant within vaccines from doing as much damage than it would otherwise do.
  • Periodontal Disease: We all know the sensation that follows eating an apple – that astringent property, where our gums feel squeaky clean. This is due, in part, to quercetin, which is found in apples, tea and onions, for example. It bears significant antimicrobial properties. Apple polyphenol also protects against periodontal ligament cell destruction associated with Porphyromonas gingivalis, a pathogenic anaerobic bacteria, infection.
  • Advanced Glycation End-products (AGEs): AGEs are associated with the oxidation of blood sugars, primarily. These sugars becomes caramelized when exposed to oxidants, and then binds to cell structures, e.g. fats/proteins, causing damage. Apple leaves have been found to have significant anti-AGE activity, including the vasoconstriction associated with AGE-induced endothelial dysfunction.
  • Hair Loss: Remarkably, a procyanidin, labeled B-2, from apples promotes hair growth, in the cell model.
  • Staphylococcal Infections: Apple pectin has been shown to inhibit synthesis of types A and B staphylococcal enterotoxins, which can cause profound bodily damage
  • Influenza Infection: Over 60 years ago researchers found that the complex carbohydrates that make up apple pectin inhibit the infectivity of influenza A virus in chicken blood, as well in embryonated eggs, indicating its potential anti-influenza properties.[1]

 

Cinnamon has been shown to normalize blood sugar levels in type 2 diabetics by improving the ability to respond to insulin. It also lowers cholesterol. Diabetics can also reduce their risk factors associated with cardiovascular disease by consuming even one daily gram (about 1/3 teaspoon) of cinnamon. It helps thin the blood and prevent unwanted clumping of platelets. It is so effective as an anticoagulant that patients taking prescription blood thinners are warned not to take cinnamon in concentrated form such as supplements or extracts.  Cinnamon has antimicrobial qualities to support the immune system and prevent colds and flu. It has been proven to help stop the growth of bacteria, fungus and the common yeast Candida.  One study showed that it is an effective alternative to chemical food preservatives and just a few drops of essential oil of cinnamon added to refrigerated carrot broth prevented the growth of food-borne pathogens for up to 60 days. Cinnamon enhances cognitive processing and was found to improve test subjects scores related to attention, memory and visual-motor speed when working at a computer. [2]

 

Coconut: eating coconut meat appears to protect against heart disease and stroke as well. As it turns out, coconut meat’s measurable vitamins A and E, and polyphenols and phytosterols, all work together to decrease the levels of LDL cholesterol, which are fats that stay in the blood and in skin tissues and high levels of which have been found a risk factor for cardiovascular diseases.

The MCTs in coconut are converted into ketone bodies as well which show potential as a replacement energy substrate for the brain, potentially offering a dietary therapy approach to alleviating the symptoms and possibly even preventing  the onset of neurological diseases. Moreover using ketones instead of glucose as energy source we teach our bodies how to burn fat as a fuel and become leaner.

 

By | 2017-06-19T12:40:46+00:00 June 19th, 2017|Breakfast, Desserts, Ketogenic, Paleo, Raw Food, Recipes, Vegan|0 Comments

About the Author:

Ola Van Zyl is Owner of Positive Vitality Nutritional Therapy, Health Coach, Corporate Nutrition Specialist, Sports Nutrition Specialist and Public Speaker. Ola is a graduate of the Institute of Health Sciences in Nutritional Therapy, Dietary Counselling and Functional Sports Nutrition. She is a member of Nutritional Therapists of Ireland. In her work Ola applies the latest theories and research in nutrition, functional medicine and coaching to achieve optimum health. She works with groups and individuals, helping them to gain more energy, to lose weight, to manage stress, improve sleep quality and mood, as well as increase physical performance. Ola believes that nutrition is the key to long and vibrant live and she is very passionate about creating nutritious and delicious recipes to encourage healthy eating.

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