Apples are packed with antioxidants, especially polyphenols. These compounds combat oxidative stress in your body, reducing the risk of chronic diseases. Hard cider retains many of these antioxidants, offering similar benefits to those of fresh apples.
with a low sugar, low alcohol content, organic hard cider has tons of antioxidants to neutralize the damage from the alcohol. Meanwhile the alcohol lowers the sugar that also has oxidative damage.
hard ciders undergo natural fermentation processes that promote the growth of probiotics. These beneficial bacteria support gut health and boost your immune system....when yeast eats sugar, it is a metabolic process called fermentation. The yeast breaks down the sugar to get energy, producing carbon dioxide and ethanol (alcohol) as waste products. However, not all hard ciders are probiotic; to retain these live microorganisms, the cider must not be pasteurized or treated with sulfites, making it more common in unpasteurized, raw, or craft ciders
using instant baking yeast means no funky bacteria taste since the fungi fermentation kicks in within an hour. Also it means a low alcohol content since it's not a wine yeast..
https://pmc.ncbi.nlm.nih.gov/articles/PMC3257658/
The present article reviews the major beneficial effects of yeasts, i.e., probiotic effects, biodegradation of phytate, folate biofortification and detoxification of mycotoxins, which has been summarized in Table 1. However, there are other reported effects such as enrichment of foods with prebiotics as fructooligosaccharides [3], lowering of serum cholesterol [4,5], antioxidative properties, antimutagenic and antitumor activities [6] etc.
Saccharomyces cerevisiae is the species name.
Listed as having numerous health effects!!
Craft cider has antioxidants, probiotics, is gluten-free, low-calorie, and may have more antioxidants than red wine.
you can find unpasteurized apple juice or cider but that does not mean it is organic. I would choose organic that is pasteurized.
Fermenting alcohol enzyme digestion evolved 10 million years ago in primates from eating fermented fruit
No comments:
Post a Comment