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May 09, 2012


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Couple thots. One is that not only is hard cider a gluten-free food, it's also a fat-free food ("No trans fats!"). So it's doubly good for you.

As for cider, Michael Pollan (and I'm sure many others) have suggested that the keen interest that early settlers in North American had for apples -- including Johnny Appleseed -- was primarily for their keen interest in making hard cider. Turns out that most wild-grown apples are not edible, and our current breeds of "table apples" were both genetic accidents and are perpetuated by very careful grafting and husbanding of fruit-producing stock.) Fascinating botany, really.

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