Getting energy just from yellow apple what you think

[youness]

I don't get energy from the other type apples
What you think

 

[BrightCandle]

The main thing with Apples and our disease is Malic Acid, potentially the "yellow" apple has more of it than the other types you have tried. Might be worth trying a malic acid supplement or something like sumac for a higher dose of it to see if it helps more. Malic acid is definitely one of those elements involved in our energy cycle but most people don't seem to get much from it but there seems to be a subset who respond to it quite well. Could of course be something else but Apples always makes me think Malic Acid.

 

[Wishful]

Malic acid would be a good first guess, but there are many other substances and possible mechanisms. I second BrightCandle on trying some other source of malic acid. It would be nice to have a reliable energy booster.

 

[Mathew]

Other members are clearly far more knowledgeable than me. My only thought was "keep eating the yellow apples". I hope you find something that reliably helps.

 

[pamojja]

"keep eating the yellow apples"

I would second that. But additionally, try to test different doses. 1, 1/2, 1/4 at a time.

Asked perplexity.ai

Yellow apples and red apples do have different phytonutrient profiles, primarily due to the pigments responsible for their color and the associated health benefits.
Red Apples:

• Red apples, such as Red Delicious, are rich in anthocyanidins—pigments that give them their red color. Anthocyanidins are a type of polyphenol with strong antioxidant and anti-inflammatory properties, and they are associated with benefits like reduced inflammation and enhanced defense against chronic diseases128.
• Red apples also contain other polyphenols, including epicatechin, flavonoids, flavonols, and phloridzin, which contribute to their overall antioxidant capacity157.
• The antioxidant content is generally higher in the peel than in the pulp for all apple varieties, but red apples tend to have the highest total phenolic and flavonoid content15.

Yellow Apples:

• Yellow apples, such as Golden Delicious, are characterized by their high carotenoid content. Carotenoids are antioxidants responsible for yellow and orange pigmentation and are linked to benefits for eye health and reduced risk of certain cancers186.
• While yellow apples also contain polyphenols, their overall phenolic content is typically lower than that of red apples, though this can vary depending on the specific variety and growing conditions1.
• Carotenoids in yellow apples include compounds like beta-carotene, which supports immune function and vision689.

Summary Table:

Apple Color	Key Phytonutrients	Health Highlights
Red	Anthocyanidins, polyphenols	Antioxidant, anti-inflammatory, heart health, chronic disease defense
Yellow	Carotenoids, polyphenols	Eye health, immune support, cancer risk reduction

In conclusion, while both red and yellow apples are nutritious, red apples are richer in anthocyanidins and polyphenols, providing strong antioxidant and anti-inflammatory benefits, whereas yellow apples are notable for their carotenoid content, supporting eye health and potentially reducing cancer risk186.

Citations:​

1. https://www.healthline.com/nutrition/what-is-the-healthiest-apple
2. https://nypost.com/2024/08/13/lifes...s-better-for-you-and-why-red-green-or-yellow/
3. https://health.clevelandclinic.org/which-apples-are-healthiest
4. https://www.health.harvard.edu/blog...-with-the-colors-of-the-rainbow-2019042516501
5. https://www.health.com/healthiest-apples-8741932
6. https://www.rush.edu/news/eat-colorful-diet
7. https://pmc.ncbi.nlm.nih.gov/articles/PMC442131/
8. https://e.vnexpress.net/news/life/w...hich-apple-color-is-best-for-you-4880449.html
9. https://wholisticmatters.com/wp-content/uploads/2024/08/L00080_WM_Color-Of-Food-Digital-2.pdf

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Antwort von Perplexity: https://www.perplexity.ai/search/to...1vVpq7wKTkW1tAJpnCdD8A?utm_source=copy_output

There are differences in compounds like malic acid and pectin between apple cultivars, but these differences are generally more related to the specific variety than to color alone.
Malic Acid:

• Malic acid is the predominant organic acid in all apple cultivars, both red and yellow568.
• The content of malic acid can vary significantly among different apple varieties. For example, ‘Red Boskoop’ (a red apple) had very high malic acid content (up to 1993.7 mg/100 g), while ‘Starkrimson’ (also red) had much less (522.2 mg/100 g)5.
• ‘Golden Delicious’ (a yellow apple) showed a notable negative difference in malic acid content compared to other varieties4.
• Overall, the variation in malic acid is more pronounced between individual cultivars than between general color groups56.

Pectin:

• Pectin content also varies by apple variety, but specific comparative data on pectin levels between red and yellow apples is limited in the provided sources.
• Generally, apple pectin content is influenced by the cultivar, ripeness, and growing conditions rather than color group alone.

Other Acids and Compounds:

• Citric acid is present in much lower quantities than malic acid in cultivated apples, with some variation among varieties56.
• Mineral content (such as potassium, phosphorus, and magnesium) also varies by cultivar, not primarily by color5.

Conclusion:
While there are differences in compounds like malic acid and pectin among apple varieties, these differences are not strictly determined by whether the apple is red or yellow. Instead, they depend on the specific cultivar, with some yellow apples like ‘Golden Delicious’ tending to have lower malic acid content compared to certain red varieties, but this is not a universal rule456.
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Citations:​

1. https://www.healthline.com/health/digestive-health/apples-and-acid-reflux
2. https://www.agriculturejournals.cz/pdfs/hor/2016/04/01.pdf
3. https://www.athensjournals.gr/sciences/2018-5-4-3-Jan.pdf
4. https://actascientific.com/ASNH/pdf/ASNH-01-0028.pdf
5. https://www.notulaebotanicae.ro/index.php/nbha/article/download/4762/5097/19905
6. https://pmc.ncbi.nlm.nih.gov/articles/PMC6316603/
7. https://www.mdpi.com/1420-3049/29/13/2954
8. https://onlinelibrary.wiley.com/doi/10.1155/2020/7236534

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Antwort von Perplexity: https://www.perplexity.ai/search/to...1vVpq7wKTkW1tAJpnCdD8A?utm_source=copy_output

Would rather suspect, that you have a negative reaction to the higher or distinct polyphenols in red apples.

 

[bad1080]

The main thing with Apples and our disease is Malic Acid

you could buy malic acid (E296) and eat it instead of the apples to test the theory

 

[Wishful]

Another complication: your yellow apples might come from a specific source, containing pesticide residue or other chemicals, or a certain strain of microbe, while the red apples you tried came from other places, with different whatever it is. You could look for yellow apples that came from somewhere else.

 

[BrightCandle]

Other members are clearly far more knowledgeable than me. My only thought was "keep eating the yellow apples". I hope you find something that reliably helps.

You aren't wrong its a good idea to eat those apples! What I am always trying to do is understand the underlying mechanism of action, going from a food with 500 things going on to a single supplement we might be able to get more effect if we can find the component that helps and buy it concentrated. That is after all what a lot of drugs is, the active component from some plant found to help some sufferers a little.

 

[Wishful]

going from a food with 500 things going on to a single supplement we might be able to get more effect if we can find the component that helps and buy it concentrated.

In another thread someone argued that single-chemical treatments might fail because they require cofactors to work properly. While that is true for some medical problems, I'm in favour of testing single-chemical treatments unless I know there's a required cofactor. Otherwise the possible combinations to try are just overwhelming. Since we don't know ME's mechanism, and don't have any historical data on multi-component treatments that reliably worked, what combination is more likely to work than some other random combination?

If a treatment was a complex foodstuff, and one source worked while another one didn't, I'd investigate cofactors (and possible negative cofactors (inhibitors)).

 

[bad1080]

i ordered some malic acid and will report back when it gets here. i usually eat half an apple to my supper and i often feel better afterwards but i'd never attributed it to the apple without this thread.

 

[Wayne]

I don't get energy from the other type apples
What you think

Hi @youness -- Have you ever heard of "color therapy"? People who believe in it say different colors can have different effects on us. This includes very purposely directing different colors into our eyes, and more (I actually don't know that much about it).

But my first thought was, "maybe it's the color of yellow". I have no idea if that's the case, but life is a constant mystery, and I think it's possible. -- Others have suggested you continue eating yellow apples. I would suggest you consider eating LOTs of yellow apples!

 

[bad1080]

so the malic acid arrived but my body really doesn't like the acidity. my stomach, my esophagus, my tongue, my teeth, everything objects...

the question now could i neutralize it with baking powder and would the result still have the same effect? does it form something similar to sodium ascorbate from ascorbic acid, which still counts as vit.c or is it something different?

 

[Wayne]

so the malic acid arrived but my body really doesn't like the acidity. my stomach, my esophagus, my tongue, my teeth, everything objects...

the question now could i neutralize it with baking powder and would the result still have the same effect? does it form something similar to sodium ascorbate from ascorbic acid, which still counts as vit.c or is it something different?

Chemistry
Malic acid (C₄H₆O₅) + sodium bicarbonate (NaHCO₃) → sodium malate (the neutralized form) + carbon dioxide (CO₂ gas) + water (H₂O). So yes, it forms sodium malate—similar in idea to how sodium ascorbate is the buffered version of ascorbic acid

Biological Activity
While sodium ascorbate still has vitamin C activity (because it’s still ascorbate), sodium malate doesn’t have any direct “essential nutrient” role—it’s just the salt of malic acid.

However, sodium malate can still participate in the Krebs cycle (energy metabolism) like malic acid itself does, so if your reason for taking malic acid was to support cellular energy, sodium malate can still provide similar benefits. It’s also less acidic, so easier on the stomach. In sum:

• Neutralizing with baking soda will form sodium malate.
• Sodium malate is less irritating.
• If you’re using malic acid for energy metabolism support, sodium malate is likely just as good.
• If you wanted the acid’s “acidity” itself for some reason (like pH-dependent absorption or stomach acidity), that would change.

Would you like help calculating how much baking soda you’d need to fully neutralize it?

 

[bad1080]

thanks @Wayne gonna try that tomorrow!

edit:

It tastes similar to sodium chloride (table salt).[3]

https://en.wikipedia.org/wiki/Sodium_malate

edit2:
i just tried it and somehow it's worse. it tastes like drinking chemical salt water...

edit3: kinda curious why ascorbic acid plus baking powder doesn't start tasting salty...

edit4:

researchers haven’t solved all the details yet. In fact, the more they look at salt sensation, the weirder it gets.

https://knowablemagazine.org/conten...nment/2023/salt-taste-surprisingly-mysterious