• Vicky DeRosa

Which is Healthier: Red or Green Apples?

Updated: Jun 2, 2019



Here’s the deal. I’ll be honest with you, I like red apples. I like their sweetness and their flavor. BUT! I consume green apples on a daily basis. You might think it’s silly that the color on the outside of the apple matters when the inside is basically the same exact shade! Well, that’s a pretty logical view point, I suppose, but green apples are really packed with more nutrients, more health benefits than their red counterparts.


Take a look at the statistics:


Less sugar More fiber Higher antioxidant levels More anti-aging and beauty benefits More vitamins than red apples.


One of the amazing things about the green apple is its ability to keep digestive and filter organs in tip-top shape. Eating green apples daily can reverse the effects of past drinking on the liver, prevent colon cancer AND prevent gallbladder and kidney stones! Not enough to brave the sour taste? Ok, then. What about this, then? Many commercial cosmetic products (particularly those that advertise anti-aging benefits) contain green apples for their high vitamin content and their immense skin benefits. People who consume green apples regularly tend to have smoother, blemish free skin!


Here’s the thing about apples. All apples – red, green or yellow – need to be organic. Sadly apples are not only one of the now famous “dirty dozen” list of fruits and veggies most affected by pesticides, but they are really at the top of that list. Their skins are so thin and the core and stem so absorbent that no amount of washing and peeling can get rid of those nasty pesticides. The whole fruit absorbs them like a sponge.


If you really cannot stand the flavor and taste of little green apples, do what I do. Snack on the red ones and use the green ones in a nutrient dense “beauty drink.”


If you’ve tried my Beauty Cleanse, you’ll know all about this drink. (If you haven’t, try it before the holidays and get that healthy glow.) While the specific ingredients can change day to day I almost always use kale, spinach, green apple and a banana along with several other green and sometimes dark red (think pomegranates) veggies and fruits. I don’t juice these ingredients, as one would expect, because most of the fiber (which is great for you and fills you up) is lost that way. No, I chop everything up to small chunks and blend it all with filtered water so I can sip every ounce of fiber, protein and vitamins that all these ingredients have to offer.


Waste not, want not I say.


So the next time you’re shopping for apples don’t just rush to the sweet red ones. Stop by the green ones and ask yourself, “how ’bout them apples?”





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