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Old 09-10-2003, 10:13 PM   #1
Janet Fisher
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My bodybuilding friend is now under the care of a really popular nutritionist and trainer in California (Hani somebody) who has degrees in biochemistry, etc.

Hani told my friend to stay away from green apples because of the acidity level and some other chemical reasons and their effect on the body. Anyone heard of this kind of thing?
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Old 09-11-2003, 09:19 AM   #2
Lincoln Brigham
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There's green apples and then there are green apples. Granny Smith apples are ripe. "Green apples" in the usual meaning of the phrase are simply unripe red apples. Unforgettably sour, nothing like a Granny Smith. If you've ever eaten a green apple in your life you'd know the difference.

Think of Granny Smith's and other similar apples as "yellow" apples. (I know; they're more green than yellow.) Think of "green" apples as unripe apples. That should help clear up the confusion.

Where I grew up, New Hampshire, everybody had bumper stickers that said, "I'm from Macintosh country." The only thing wrong with a Granny Smith is that it's not a Macintosh.
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Old 09-11-2003, 06:37 PM   #3
Kevin Roddy
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Oh man, granny smiths are my faves. I love the tartness to them. :happy:
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Old 09-15-2003, 10:47 PM   #4
Robert Wolf
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There are some people who really get into food combining...avoiding fruit with just about any other food. The concept is actually very paleo, especially if one is consuming what is seasonally available.

I am certian that the net load on the kidneys and the body is actually net base production, not acid. So the recomandation to avoid granny smiths? I have no idea. I would be curious to know what base theory this person is using here. If one is not looking at evolutionary biology and hormonal implications of lifestyle (food, sleep, etc) they are dealing with parts and pieces.
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