Originally published November 1 2005
Cider makers like what scientists have to say about cider and heart disease
by Mike Adams, the Health Ranger, NaturalNews Editor
New York cider makers report an especially sweet crop this year, buoyed by recent studies that claim cider drinking can reduce the risks of heart disease.
Consumers will enjoy super sweet cider at cider mills around the state this fall.
An abundance of sunshine throughout the summer and fall generated a higher-than-normal sugar content in apples, resulting in sweeter cider in the jugs.
"October is cider time and we encourage folks to go out and get some--it will be extra flavorful this year," said Jim Allen, president of the New York Apple Association.
The association's new cider web site, www.nycider.com, has a complete directory of cider mills throughout the state, as well as farm stands that sell locally-made cider.
The site also includes recipes featuring cider.
There are more than 200 cider mills in the state, ranking New York as one of the biggest cider states in the country.
Dr. Olga Padilla-Zakour from Cornell University says that cider retains the health benefits of a whole, fresh apple.
Those benefits come primarily from antioxidants, which have been proven to help fight cancer, may prevent Alzheimer's disease and can even help dieters lose weight, according to university studies.
Different cider makers have different recipes depending on the apple varieties used.
With age it will turn, so drink it within a few weeks, Allen said.
For other ways to enjoy cider, try cooking with it.
In recipes, substitute cider for water and add a healthy flavor to foods.
Cider can be reduced or boiled down to make syrup.
This will concentrate the sugars and it can be put on pancakes, ice cream and desserts.
Most cider is pasteurized, which involves heating it just long enough to kill bacteria but not affecting the flavor.
Cider is also treated with Ultra-violet light, an FDA-approved food safety method used at many orchards throughout the state.
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