The Science of Apple Juice

You are basically drinking a science experiment made of eighty-eight percent water and

pure sugar energy. That sweet taste is just a chemical mix of fructose and glucose,

while malic acid adds the sour kick. People actually started pressing apples thousands

of years ago in Georgia, mostly to make hard cider because it didn't rot like

fresh fruit. It gives you a massive hydration boost and Vitamin C, but drinking too

much is a fast track to a sugar crash. Considering it takes four whole apples to make one single

cup, you are downing a lot more fruit than you realize.