Apple Pectin & Dextrose (The range is Dextrose adjust to SAG value is 20% to 35%.). The medicinal historical use of apple powder are for lung function. 'An apple a day' is an important adage to follow.There are so many more benefits inherent in the apple.
The pectin in the apple has and amphoteric action. This means it is either laxative or antidiarrheal, according to the body's needs. The apple itself is digested in 85 minutes.The acids and enzymes that help it to be digested so quickly also aid in digesting other foods as well. Apple Pectin powder has been traditionally known to bind with bile acids.
Origin(s): United States.
Latin Name(s): Pyrus malus.
Also known as: n/a.
Plant Part(s) Used: Fruit.
Appearance: Light yellow, tan to brown.
GMO Status: Non-GMO.
Additives: The range is Dextrose adjust to SAG value is 20% to 35%.
Applications / Preparations: Can be used in jams, jellies or put into capsules.
Storage: Store in a sealed container in a cool, dry place.
Shelf Life: It is very difficult to pin down an exact expiration date for most single herbs as they do not really expire, they lose potency or strength over time but will still have value. Unlike synthetic material or drugs, herbs can contain many constituents that contribute to their medicinal effects. Even if when we know what the active constituents are, there are often many of them in a single herb, each with different rates of degradation. Some herbs lose their effect more easily. Other herbs that possess more stable compounds such as alkaloids or steroids will last much longer.
A huge part of the degradation rate of herbs depends also on the storage conditions of the herb, & even on the quality of the herb before storage – how it was grown, harvested, dried & processed. If the product is left in hot places or open to sunlight then it will degrade much quicker than if it was stored in cool, dry place & sealed tightly.
A good rule of thumb is that herbs should be stored no longer than 2-3 years but many herbs will have great strength much longer than that. To determine if a an herb is still good you can check the appearance & aroma. Herbs that are no longer acceptable will have lost much of its vibrant color & will instead appear dull & faded. The bigger key though is to smell the raw materials to see if the potent aroma is still present.
Warning: None known.
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