Study shows cider healthier than apple juice
Fly Creek Cider Mill’s cider receives merit in national ranking.
A new study on the health attributes of cider as compared to apple juice was published this month in the Journal of the Science of Food and Agriculture finding that cider contains more beneficial antioxidants than apple juice. Linda Quinn, MSRD and nutritional spokesperson for the New York State Apple Association confirmed the findings from the Agricultural University of Wroclaw, Poland which proved that cider packed up to four times more level of polyphenols, the group of antioxidant plant compounds, than apple juice.
Bill Michaels, co-owner of the Fly Creek Cider Mill & Orchard said, “I always knew that fresh cider was better than apple juice and now we have the facts.” At the Fly Creek Cider Mill one of the most asked questions is-- “what’s the difference between cider and apple juice?” Michaels says that “our cider, is fresh-pressed ground apples – nothing added, nothing taken away. Apple Juice on the other hand, starts as cider then is reduced to a concentrate, powder or syrup, then reconstituted at a bottling facility with tap water. No wonder people choose my cider over juice!”
Bill has yet another reason to tout the advantages of cider over juice. The Mill just won “Cider of Merit” at a national fresh cider contest held at the Illinois State Horticulture Society’s annual convention. Chosen as the third runner-up nationwide the Fly Creek Cider Mill placed sixth in the nation for their fresh sweet cider. “We were the only east-coast cider producer to receive recognition” said Michaels. The Mill’s winning cider was a blend of Macoun, Ida Red, Cortland, McIntosh, Northern Spy and Jonagold made in mid-November during peak production. Most of this cider is currently being stored, frozen, for sale next summer when the Mill expects to host over 50,000 visitors during its busy summer season.