Official Latin Name: Malus sylvestris

Apple Pectin is a source of water soluble fiber which has a gel-forming effect when mixed with water. As a dietary fiber, Apple Pectin is helpful in maintaining good digestive health. Pectin is defined as any of a group of white, amorphous, complex carbohydrates that occurs in ripe fruits and certain vegetables. Fruits rich in Pectin are the peach, apple, currant, and plum. Protopectin, present in unripe fruits, is converted to Pectin as the fruit ripens. Pectin forms a colloidal solution in water and gels on cooling. When fruits are cooked with the correct amount of sugar, and when the acidity is optimum and the amount of Pectin present is sufficient, jams and jellies can be made. In overripe fruits, the Pectin becomes pectic acid, which does not form jelly with sugar solutions.

An indigestible, soluble fiber, Pectin is a general intestinal regulator that is used in many medicinal preparations, especially as an anti-diarrhea agent. Our ancestors believed that old proverb "An apple a day keeps the doctor away". Today, nutritional scientists research for evidences that verify how Apples are good for our health. Apples are rich in pectin, a soluble fiber, which is effective in lowering cholesterol levels. Apples work in any form (raw fruit or powder or juice) to maintain good cardiovascular health. Researchers at the University of California, Davis, found that Apple Pectin acts as an antioxidant against the damaging portion of cholesterol in the blood stream. Many researchers suggest that people who eat fatty foods should, if possible, wash down this food with apple juice rather than the usual drink.

Researchers have found that raw Apples are the richest of fruits in pectin, with the Jonagold variety of Apple leading other varieties. A diet of low fiber, high fat, and animal protein appears to be the leading cause of death in many people. It has been established that a diet rich in Apple Pectin can protect against these diseases.

Research in Japan has found that Apple Pectin can also decrease the chances of colon cancer. Apple Pectin helps maintain intestinal balance by cleansing the intestinal tract with its soluble and insoluble fibers. Apple Pectin tends to increase acidity in the large intestines, and is advocated for those suffering from ulcer or colitis, and for regulating blood pressure.

just to add to the above information, the malic acid and tartaric acid in apples help inhibit the growth of ferments and disease-producing bacteria in the digestive tract.

The pectin from apples and sunflower seeds also bind to radioactive residues and help remove them from the body.

In addition to pectin, seaweeds, wheat and barley grasses, micro-algaes, and miso can also help counteract the harmful effects of radiation.

So after every x-ray I always drink a green juice with apple pectin.

I put additional apple pectin into the apple I grind up every morning, along with MSM, Inuflora, Vit C, and whatever else I feel is beneficial at a particular time.

Just make some jam someday and add a little too much apple pectin. This is what I did a couple of days ago when I ran out of jam and made some out of my raspberries and blueberries. You can cut out most of the sugar, the apple pectin will jell it to perfection nevertheless. Picture this happening in your intestinal tract - it's all firmly bound --- and out it goes, instead of recirculating the neurotoxins, whichever ones they are - metals or Lyme or viral or candidas - over and over and over .........

Pectin (powder) is available in half-pound jars. Mine is by Solgar. Just check around for the best price. The capsules are too expensive.

Yes - an "apple-a-day" still holds true, except in today's environment, one apple alone just quite doesn't do it any longer.

Runner, liked my apple sauce - did you? It's good stuff, keep taking it. It mops up more than just a mercury molecule!

The answer to Gwen - is NO. Pectin has nothing to do with the fruit sugar. The pectin is from the peel of the apple. That's why peeling an apple is not the thing to do, as long as it is not loaded with pesticides. It works as a gel in fruit compotes, etc. I put it into the raw apple sause I make for breakfast in a little blender, for pancakes, etc.

Looking it up, I found one natural source is apples. Seems like the old adage of an apple a day keeps the doctor away may be right.

Calcium d-Glucarate

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