Skip to main content

You probably believe this myth about apples (but we’ve got the truth)

You've been eating apples wrong your whole life

Even with all the shade thrown at them by Disney movies and Biblical temptresses, apples have a pretty squeaky-clean reputation. All that “apple a day” stuff and generations of wholesome teacher gifts have made us respect the apple for not only its fresh, crisp deliciousness, but also its bountiful health benefits. But even with all the love the apple gets, there is a part of them we just love to hate. In just a few bites, the apple goes from something pure and fresh and delightful, to the very thing fly-ridden cartoon garbage is made of. The apple core. But did you know the core doesn’t actually exist? That’s right. Your whole life is a lie. Apples don’t have cores.

Stacy Spensley/Flickr

The center of the apple is where the seeds are housed, so somewhere along humanity’s timeline, we just started eating around them, and thus, the myth of the core was born. But if you slice an apple in half horizontally, you’ll find that — apart from the seeds and their slightly fibrous casings — there’s no actual core to be found. The fleshy center is every bit as tender and tasty as the rest of the fruit. So what happened? Where did we go wrong?

Part of the issue probably stemmed from discovering that apple seeds contain cyanide. Which, admittedly, is something we shouldn’t be consuming in high quantities. However, the amount of cyanide apple seeds contain is so minuscule that you’d have to eat upwards of 20 apples in one sitting, and really chomp down on all of those seeds (roughly 150) to be even slightly at risk of poisoning. As most apples contain just a few seeds each, and no one’s too focused on chewing those seeds to pulp anyway, there’s really nothing to worry about.

For the record, the stems are perfectly edible as well, but probably won’t do much for you in the way of taste. So feel free to twist off and toss it, or just chomp it down with the rest. Either way, the next time you reach for an apple, feel free to eat the whole thing.

Editors' Recommendations

Lindsay Parrill
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
The 5 biggest lies you’ve been told about salmon
Don't believe these myths about salmon
Raw salmon filet

According to a report from IntraFish, salmon is the second most consumed seafood in the United States, falling behind only shrimp on an extensive list of commonly enjoyed kinds of seafood. It makes sense. Attend any wedding or catered event, and salmon is sure to be on the menu. The seafood counter at your local grocer is likely to have more of this beautifully orange-hued fish than any other variety on display, and there are more Pinterest recipes for salmon dishes than anyone knows quite what to do with.
The little black dress of the seafood world, salmon can be dressed up or down and is appropriate for any meal of the day, and everyone has their favorite version. It's also one of the most diverse, healthy, crowd-pleasing foods that's actually easy to prepare. Cooking salmon is at least a once-a-week occurrence in my house and one of the few healthy things my kids will eat without complaint.
Because of its sparkling popularity, though, salmon - inevitably - is bound to be the victim of some rumors.

You shouldn't eat salmon skin
This common misconception took a strong hold back in the early '90s when people were absolutely terrified of consuming anything containing fat. As we should all know now, though, there's a big difference between good fats and bad fats. Salmon skin is indeed fatty, but it falls into the good fats category, along with deliciously healthy ingredients like avocados, nuts, and olive oil. These good fats contain omega-3 fatty acids that are wonderful for everything from helping to prevent cardiovascular disease to clearing up breakouts. So crisp up that delicious skin with a little salt and olive oil, and enjoy!

Read more
14 of the best prebiotic foods you should be eating – from apples to oats and lentils
Prebiotic foods to add to your grocery list
Foods with prebiotics like chicory, beets, and leeks.

There are constantly new wellness trends to try on a seemingly weekly basis. Some are better for you than others. One of the more popular recent trends starts with your gut. Your gut houses a broad range of bacteria and fungi that help digest and absorb nutrients in the food you eat.
These bacteria and fungi are also responsible for maintaining the integrity of the intestinal barrier, producing vitamins, reducing inflammation in the body, fending off pathogenic microorganisms, and signaling the immune system to produce more white blood cells. These resident microorganisms together form what is known as the gut microbiome -- a complex ecosystem that is susceptible to disruption and imbalance by things like antibiotics, a chronically poor diet, stress, and medications.
While certain habits can negatively affect the gut microbiome, they can also be improved and made to flourish with supportive behaviors and foods. Though probiotics get most of the attention and credit for being the go-to salve for the gut, prebiotics are arguably just as important. Prebiotics are compounds comprised of oligosaccharides, inulin, lactulose, and glycan, which are dietary fibers (carbohydrates) that are indigestible for humans but are the preferred source of fuel and nutrients for our good bacteria in the gut. In fact, prebiotics selectively feed the beneficial bacteria in the gut rather than any harmful pathogens.
A good visual is to picture the gut microbiome as a garden. Probiotics can be equated to seeds or seedlings, and the healthy bacteria are the plants. Prebiotics, on the other hand, can be pictured as fertilizer, offering helpful bacterial plants nutrients to support their growth. In this way, the prebiotics feed or fuel probiotics and the other beneficial microorganisms already inhabiting our gut.
Prebiotics are found as fermented fiber in many fruits and vegetables, as well as some seeds and grains. Adding them to your diet can help fortify the good bacteria in your gut, improve bowel regularity, and support healthy digestion. Here are some of the best prebiotic foods to stock up on next time you go grocery shopping.

Asparagus contains between 2 and 3 grams of inulin per 100 grams or a 20-calorie serving. This makes one of the least calorically dense sources of inulin, a type of prebiotic fiber known to aid digestive health, regulate the optimal levels of glucose and insulin, and fuel Bifidobacterium and Lactobacillus species and other good bacteria in your gut. The inulin is more effective when asparagus is raw, so try incorporating thin slices into fresh salads or shaving spears on sandwiches or atop avocado toast.

Read more
Here’s all you need to know about brisket: A comprehensive guide
How to make this slow-cooked favorite at home
BBQ Brisket being sliced by hand.

There are not many foods more heartily satisfying than slow-cooked meat. One of the best versions of this comfort food is brisket. With an awesome blend of meat and fat, beef brisket is that melt-in-your-mouth flavor at its finest. Because it's so substantial, brisket is great for celebrations and social gatherings.

Brisket also lends itself to a wide range of cooking methods, which can be intimidating, especially when handling a whole brisket. But when done right, brisket is a showstopper, guaranteed to be the highlight of any meal.

Read more