Apples: Acidity and Ripeness

[Guest guest]

Hi Wyn,

 

Well, I began this response the day you wrote your message (below) in

response to my post # 31941. So now it's become part of my backlog cleanup

.... sorry for the delay.

 

I believe, in general, the answer to your question is " yes " , but that the

effect is not uniform.

 

During the latter stages of ripening, the fruit " sugars " . That is, starches

are converted into simple sugars, the fruits become sweet-tasting to humans.

 

 

Some fruits are inherently low in their acid content ... sweet fruits and

veggie fruits, primarily. For example, bananas are low in acid minerals from

day one ... so the reduction in acidity is minimal during the latter stages

of ripening.

 

In contrast, other fruits inherently contain many acid minerals ... and they

retain much of this mineral content throughout the ripening process. From my

own experience ... and I have NOT researched this via the food chemistry ...

apples seem to shift quite dramatically during the latter stages of

ripening, to the point where whenever I eat even a bite from an unripe

apple, I experience physical symptoms almost immediately. this does not

occur when I eat ripe apples.

 

I realize this explanation is quite a bit more " arm-wavy " than what I

usually share; this simply reflects that I am less certain of the chemistry

details, going fruit by fruit, ripening by ripening. I've not look in that

much detail from that perspective.

 

Best,

Elchanan

_____

 

rawfood [rawfood ] On Behalf Of

The Raw Retreat

Monday, June 25, 2007 6:09 PM

rawfood

[Raw Food] Re:Apples: Acidity and Ripeness

 

 

Isn't this true with most, if not all, fruits?

 

If eaten before they're ripe they're acid forming and when fully ripe,

they're alkaline?

 

..wyn

The Raw Retreat