The Science Behind Apple Juice (duplicated)

That innocent cup of apple juice is actually a chemical cocktail that takes four whole apples

to create. It is eighty-eight percent water mixed with fructose and glucose for a massive

sugar rush, plus malic acid to give it that sour bite. People started pressing

this stuff thousands of years ago, mostly to make hard cider because it lasted longer than

fresh fruit. While it gives you instant energy and hydration, chugging too much

is basically asking for a sugar crash. With over seven thousand apple varieties out there,

every single glass you pour tastes scientifically unique.