If you used pasteurized store bought apple juice with no preservatives, and pitch a healthy yeast batch that does not produce a lot of sulfers you should be fine. I would recommend make a 1 gal batch first just to test, everyone reacts differently so its better to find out its not good for you with a little less expense.
Best of luck.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.