For treating diarrhoea or gastritis, use stewed or baked apples with appropriate spices. Apple can even be used as a poultice for skin inflammation and its extracts are already used in the cosmetics industry to make shampoos and skin exfoliates. The smell of apples is also used in perfumes.

Apples and humans have a natural affinity and even the older varieties, such as crab apple (or wild apple) found a variety of uses in ancient times, such as cider, jams and jellies. Apples make an excellent accompaniment to fatty meats as the malic acid helps to break them down in the digestive process.  

The skin of an apple contains polyphenols that protect it from the oxidising rays of the sun. They are often rich in iron and potassium. They contain sorbitol, a natural sugar alcohol and fructose, which is metabolised more slowly than industrial sugars and sweeteners. The acidic juices of apples can help to keep teeth clean. Even the smell of apples has been found to lower blood pressure. They contain pectin (and other substances not identified) that help to lower the harmful LDL cholesterol and increase beneficial HDL cholesterol. Of course the humble apple is also high in antioxidant vitamin C – a whole medical treasure chest in one simple fruit.

Traditionally apples have always been dried for preservation but commercial versions of this are often exposed to sulphur fumes as part of the process. Apples were peeled and cored and hung on strings in the rafters in medieval times for preserving. Although they lose all their vitamin c during drying, dried apple is a useful source of quickly assimilated carbohydrates, which is why athletes often use it.