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.
The main allergen in apples is called “Mal d 1” - its content in an apple is also determined by the quality of the soil in which the tree grew, its health or the climate of the respective year. Heating in turn destroys the allergenic protein building blocks, which is why applesauce, compote or apple pie are often better tolerated.