Health Benefits of Apple and Blackberry Crumble
Thursday, August 23rd, 2007 by The Cooking Guy Subscribe To Our Feed
Ever heard that saying: “An apple a day keeps the doctor away”? Well, there’s more than a grain of truth in that, because research has shown that people who eat apples on a regular basis have fewer colds and other respiratory complaints, proving apples do boost the immune system.
Like potato skins, apples also contain chlorogenic acid, known to be a powerful anti-cancer agent.
Apples, when eaten raw, are good for diabetics and people wanting to lose weight, as it is very low on the glycaemic index, so won’t cause a rapid rise in blood sugar levels.
It has also been found that the pectin, found in apples, can bind to harmful heavy metals, such as lead and mercury, in the body and expel them safely.
Blackberries have about ten times the antioxidants of apples and are crammed with vitamin C as well as containing vitamin E.
You can, of course, use whole wheat flour for maximum health and if you use a olive oil based fat for the crumble you will find it makes a better taste than butter, which is, of course, a saturated fat.
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