Old apple varieties are often well tolerated by allergy sufferers - what you need to pay attention to. Over three million people in Germany are affected by allergic reactions to apples.
As an apple is stored and ripe, its allergen content increases. Heating in turn destroys the allergenic protein building blocks, which is why applesauce, compote, apple pie and an apple briefly heated in the microwave are often better tolerated. Whether an apple was grown organically or conventionally and, if necessary, sprayed has nothing to do with its allygen content.