Tag: Cooked apple

Cooking an apple can significantly alter its glycemic index (GI), increasing it from a typical raw score of 36 to a higher range of 41–86, depending on the cooking method. This change happens because cooking breaks down the apple's structure, making its sugars more readily available for absorption.

According to a 2017 study, a high intake of fruits and vegetables is associated with a 25% lower risk of GERD, a chronic form of acid reflux. Sweet varieties of cooked apple can be a beneficial addition to a reflux-friendly diet, as they are gentler on the digestive system than their raw counterparts and may help neutralize stomach acid.