Inside Human Body

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What Really Happens If You Eat Apple Every Day? | Apple Benefits Explained

What happens to your body if you eat an orange every single day for a month? While we know oranges are a Vitamin C powerhouse, the 30-day transformation involves more than just an immune boost. From your skin glow to your heart health, the results might surprise you.

In today’s video, we break down the science of a daily citrus habit. We explore:
* *Immune & Heart Support:* How Vitamin C and Potassium work together.
* *The Collagen Connection:* Why your skin looks different after 30 days.
* *The "Pith" Secret:* Why you shouldn’t peel off the white stringy parts.
* *The Hidden Risks:* The truth about tooth enamel and acid reflux that most people ignore.

If you have sensitive teeth, make sure to watch until the end to learn the simple "water rinse" trick to protect your enamel while enjoying your daily fruit!

*[Disclaimer]*
This video is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional or registered dietitian before making significant changes to your diet, especially if you have pre-existing conditions like GERD or kidney issues.

Phyllo Custard Pie (Laz Böreği)
Ingredients:
For the Syrup:
1 ¼ cup granulated sugar
1 cup water
1 slice lemon
Pinch of salt

For the Custard:
¼ cup (35g) flour
3 tbsp (27g) cornstarch
2 tbsp (22g) semolina flour
½ cup (100g)granulated sugar
2 eggs
3 cups (660g) milk
3 tbsp (43g) butter
1 tsp vanilla extract
¼ cup crushed pistachios

For the Phyllo Layers:
1 16oz package phyllo dough (around 30 sheets, or use the recipe for the dough from my cookbook!)
½ cup unsalted butter, melted
¼ cup peanut oil

Instructions:
Prepare the Simple Syrup: In a small saucepan, add the sugar, water, and lemon slice. Heat over medium-high, allowing the mixture to dissolve and come to a boil. Then, reduce the heat to medium-low and simmer it for 10-12 min until slightly reduced. Remove the syrup from the heat and let cool until warm.

*Prepare the Custard: In a medium bowl add flour, cornstarch, semolina flour, and sugar. Mix until fully combined. Add half of the milk slowly, stirring continuously to incorporate with the flour mixture. Add the eggs one at a time while continuing to stir. Slowly pour in remaining milk.

Transfer the mixture to a pot and onto the stovetop over medium heat, whisking the custard constantly. Bring the custard to a simmer, then turn the heat to low and continue to cook for 1-2 minutes until thickened. Remove from heat and add butter, chopped pistachios, and vanilla extract. Mix until the butter is melted and fully incorporated. Let the custard cool at room temperature, whisking it every 10-20 minutes.

Assemble the Custard Pie: Preheat the oven to 350F.

In a medium bowl, mix butter and peanut oil. Grease a 9-inch round baking pan. Using the bottom of the pan as a guide, cut 30 evenly sized sheets of phyllo dough. Starting with the first 15 phyllo sheets, lay them one at a time at the base of the pan, brushing the melted butter and oil mixture between each layer. Reserve the remaining 15 sheets for the top. Bake the base for 10-12 minutes until it is lightly golden brown. Allow to cool for 15 minutes. Pour the custard over the base.