Between the barbecues and the aperitifs that are eagerly, you have trouble digesting right now? Good news, an affordable, beneficial and easy to preserve fruit, could well relieve your digestion.
Difficult digestion: what are the causes?
In everyday life, we tend to underestimate the importance of our digestion. “However, a intestine that works well influences not only our physical comfort, but also our immunity, our energy, our mood and even our hormonal balance”, recognizes Julie Boët, dietician-nutritionist.
Conversely, “Digestive disorders, such as bloating, heaviness after meals or disrupted transit, are often reflection of a suffering intestine, sometimes overloaded or irritated”, Add the expert.
Among the most frequent causes of these discomforts, there is a diet too rich in raw fibers, a lack of chewing, chronic stress, or even an unbalanced intestinal flora. “And even certain foods – yet deemed healthy – can become digestive disruptors. This is the case with raw apple”, warns the specialist.
Rich in fiber and antioxidants, the apple is however an excellent fruit for health.
“”It contains pectin, a soluble fiber that supports the intestinal flora and regulates transit. It also contains natural anti-inflammatory compounds, beneficial for the heart and the prevention of certain diseases. But in people with a sensitive intestine or an irritable intestine syndrome, the apple consumed raw can be difficult to digest. It easily ferments in the colon, causing gas, cramps and bloating. It is often the association of firm fibers and certain fermentable sugars (such as sorbitol) which causes this discomfort “, warns the specialist.
Fortunately, it is sometimes enough for a simple change to make this fruit much more digestible …
The cooked apple, a waist ally
Unsurprisingly, cooking changes (completely) the situation. An apple baked on low heat, in compote for example, sees its fibers softening.
“The work of chewing and digestion is largely facilitated, and the risk of intestinal fermentation is reduced. In addition, the heat softens the sugars present and makes the apple more tolerable, while retaining a large part of its micronutrients if it is cooked over low heat, without excess water”, Relates Julie Boët.
Cooking indeed modifies certain nutritional aspects. “For example, vitamin C is sensitive to heat and can partially degrade. However, the digestive benefits of cooking prevail for people who suffer regularly after consuming raw fruits. In addition, the glycemic index of cooked apple is slightly higher than that of raw apple, but remains completely moderate, especially if we add neither sugar nor honey during cooking.” confirms the dietician.
Thus, the house apples compote without added sugars, or even the stewed apple, can become an excellent ally of people prone to digestive disorders.
“”It brings easily assimilable energy, while supporting the transit gently. It is ideal after too heavy a meal, during a period of digestive fatigue, or even for breakfast if you have trouble tolerating the fibers on an empty stomach“Concludes Julie Boët.