I always wonder why apples turn brown after they are cut? other than salty water, are there other methods to slow down or prevent it from browning? i kinda dislike salty apples

Thanks

Once an apple (& other veggies) is cut, enzymes are being released. The enzymes then interact with oxygen and turn the apple brown.

Try sprinkle a few drops of lemon juice, lime juice, or your favourite vinegar on cut apple to prevent browning. Soaking cut apples in water also help. The acidity in juices and vinegar destroy the enzymes. Soaking cut apples in water inhibites contact between the apples and oxygen in air.

Let me know if you like your new lemony apple

Judy

Now that is a great idea. Soak cut apples with lemon juice! Brilliant! =D>

I will try this next time!

Hey great idea Judy! I will try that too 8)

When I use apple in my salad, I also try to mix my cut apple with the salad dressing as soon as possible!

Apple coleslaw! Anyone?

The same think happens to our cells. Apples turn brown from oxidation when the protection of the skin is removed. The same thing happens to our cell membranes if we aren't replacing the fatty acids that make up the double lipid structure of each and every cell in our body.

Free radicals damage these cell membranes like a hailstorm constantly bombarding them. These free radical are found in our food, water, air ect.. IS THE WORLD GETTING ANY CLEANER? The membranes need anti-oxidants inorder to minimize the damage and a contant supply of material to fix the damage. Statin drugs are interfering with the rebuilding when we stop the production of important cholesterol that take the build blocks (EFAs) to the damaged cells.

Just think in a few years the Statin drugs will sink Big Pharma because of the millions of law suits that will take place as a result of lower cholesterol.

It is aready happening with the Cox 2 inhibitors like VIOXX.

Gary :c)

In addition to phospolipid bi-layer damage, I think the oxidation of cholesterol is an important event in our bodies. In particular, Low Density Lipoprotein (LDL) cholesterol oxidation is a key factor in the development of atherosclerosis (formation of plaque in arteries that can casue heart attacks). Vitamin E, C and beta-carotene has been shown to reduce LDL oxidation in the plasma. Keep taking those vitamins