An Apple A Day Keeps the Doctor Away

We all know that an “apple a day keeps the doctor away.” Apples are filled with healthy vitamins and fiber – the perfect healthy snack.

But this is a relatively new idea. For centuries, eating a raw apple was seen as a reason to call FOR a doctor. People throughout Europe and North America were suspicious of apples and raw fruit in general. In medieval Europe, apples were banned for children and wet nurses. An upset stomach or flu nearly always resulted in fingers pointing at the poor, humble apple. It didn’t help that many believed the apple the cause of Eve’s downfall in the Garden of Eden.

At the same time, apples found a welcome home in the medicine cabinet, prescribed for all manner of aches and pains. It’s funny that an apple could both cause disease and cure it.

Part of the unease with apples had to do with the apples that many people were eating. The Romans had cultivated extensive orchards and seemed to know everything there was to know about apples. But when Rome fell, that knowledge mostly disappeared (or in many cases, went behind monastery walls where monks practiced orcharding techniques aiming for self-sufficiency), leaving people with the often bitter wild apples. They tasted so bad that many people came to believe that apples were poisonous. Fruits sold in villages and city markets were often unripe, overripe, or contaminated so apples weren’t all that appealing.

Apples were wildly popular in alcoholic form, however. Cider was the drink of choice in England, France, Spain, and the United States. The Temperance movement in the 19th century ruined cider’s reputation and by extension, that of the apple as well.

In an effort to rehabilitate the apple’s image, the apple industry began marketing apples as healthy foods for actual eating and not just drinking. Missouri fruit specialist J.T. Stinson coined the phrase “an apple a day keeps the doctor away” at the 1904 St. Louis World’s Fair, an association apples have benefitted from ever since.

Advertisements

A Taste of Milwaukee in an Apple

A century ago, Milwaukee had its own apple. The seedling found growing beneath a Duchess apple tree and developed by George Jeffrey in the 1890s yielded a yellowish-green apple with a tart flavor that was a local specialty, one of thousands of varieties of apples known, grown, and beloved in North America.

Apples are one of the most widely grown and eaten fruits in the world. In North America alone, some 14,000 varieties have been named and nurtured over the last four centuries.

The industrialization of agriculture changed that world. By the mid-20th century, the Milwaukee apple along with many other Wisconsin apples had largely disappeared. The apple industry settled on a handful of varieties to promote and distribute worldwide, transforming the fruit from a local specialty into a global commodity. Today’s industrial food system has left us with only a meager sampling of the richness and diversity of the bygone apple world.

Read the rest of the story in Edible Milwaukee.