Apple Pectin (Malus sylvestris) 1 lb: C

This is Starwest's nitrogen-flushed double wall silverfoil pack. This is high esterification, slow setting pectin. Apple pectin is a powdered preparation extracted from dried apples using acidified water and precipitated by grain alcohol, purified and dried. Apple pectin is a fiber that may be beneficial for cholesterol levels, atherosclerosis (hardening of the arteries), diabetes, and may inhibit cancer metastases (see below). Apple pectin fiber aids in correcting constipation, and promotes digestive health by promoting a healthy intestinal flora. Well tolerated by most highly allergic individuals, Apple pectin is a very popular dietary supplement. It is also an essential in most jam and jelly recipes. Water-soluble Apple pectin has a gel-forming effect when mixed with water. Apple-Nutmeg Conserve http://www.justdutchovenrecipes.com/fruit/fruit003.shtml: 5 c Apples; chopped, peeled 1 c Water 1/3 c Lemon juice 1 3/4 oz Pectin, powdered 4 c Sugar 1 c Raisins, light ½ ts Nutmeg, ground In a 6 or 8 qt. Dutch oven combine the chopped apples, water, and lemon juice. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in powdered pectin and bring to a full rolling boil, stirring constantly. Stir in powdered pectin and bring to a full rolling boil, stirring constantly. Stir in sugar and raisins. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir in ground nutmeg. Ladle at once into hot, sterilized half-pint jars, leaving a ¼ inch headspace. Adjust lids. Process in boiling-water canner for 5 minutes (start timing after water boils). http://www.lef.org/prod_hp/abstracts/php-ab094.html: Thrombosis Research (United Kingdom), 1997, 86/3 (183-196): The 'western' diet, defined by low fibre and high fat, sucrose and animal protein intakes, appears to be a major factor leading to death. It has been established that the water-soluble dietary fibre, pectin, significantly decrease the concentration of serum cholesterol levels. Evidence is also accumulating that a diet rich in fibre may protect against diseases associated with raised clotting factors. This investigation studied the possible effects of pectin on fibrinogen levels and fibrin network architecture. Two groups of 10 male hyperlipidaemic volunteers each, received a pectin supplement (15g/day) or placebo (15g/day) for 3 weeks. Lipid and fibrin network structure variables were measured at baseline and the end of supplementation. Pectin supplementation caused significant decreases in total cholesterol, low-density lind lipoprotein (a). Significant changes in the characteristics of fibrin networks developed in the plasma of the pectin supplemented group indicated that networks were more permeable and had lower tensile strength. These network structures are believed to be less atherogenic. It is suspected that pectin modified network characteristics by a combination of its effects on meta