I usually mix my juices with about 40% water before I drink them.
The Secret Ingredient in Orange Juice
101–110 of 281 posts
Re: The Secret Ingredient in Orange Juice
#102Having read the article I was left with the assumption that pretty much all commercial orange juice contained these "flavor packs". This does not seem to be the case: http://www.toxinless.com/orange-juice Maybe don't buy your orange juice from subsidiaries of the Coca Cola company and Pepsico, as a starting point. Also interesting: https://www.reddit.com/r/YouShouldKnow/comments/2684u1/ysk_t...
Or water. I've always found Dasani to have a suspiciously consistent and unique flavor and mouth feel.
Re: The Secret Ingredient in Orange Juice
#103So orange juice made from concentrate is better/good?
I remember reading years ago about studies that said exactly that, not just about oranges but about vegetables in general. Freezing is a great way to preserve all sorts of compounds including vitamin C.
Re: The Secret Ingredient in Orange Juice
#104"Juice removed from the fruit is just concentrated fructose without any of the naturally-occurring fiber, pectin, and other goodies that make eating a whole fruit good for you. Did you know, for example, that it takes 6-8 medium sized apples to make just 1 cup of apple juice? You probably wouldn’t be able to eat 6-8 medium apples in a single sitting. (I know I can barely eat one!) But you can casually throw back a cu…
Does the fiber need to come with the sugar? What if I drink the equivalent of the apple juice in a couple of apples and chew on some lettuce which would contain the same amount of fiber as the apple?
Not an expert but I believe this does not work.
Sugar bound up in fiber (as is the case with natural fruit) is not immediately bioavailable. Your GI tract needs to break down the fiber in order to release the sugar, which takes time. The sugar is absorbed by your small intestine more slowly, causing a gentler glycemic response. This is analogous to 'extended release' medication, where the dose is delivered slowly over a longer period of time.
Separating the sugar from the fiber (as with juicing) means that all the sugar is bioavailable more or less immediately after you consume it, Causing the blood sugar high followed by the insulin spike. Adding fiber to your sugary meal does little to slow this down.
Re: The Secret Ingredient in Orange Juice
#105Earlier quoted context omitted.
The claim that deoxygenated orange juice has a fraction of the nutritional benefits of hand-squeezed juice is an assertion that needs to be backed up with evidence, not blindly assumed.
I never realized Google do this themselves. https://www.google.com/search?q=nutritional+value+of+jurice+... (change Juice type to Orange) So we can see right off the bat the compared to Juice, oranges per unit volume have 12 times more dietary fiber, more vitamin A & C, almost 4 times more calcium. That wasn't hard to find.
Fiber is not a nutrient; fiber is any part of a food which cannot be digested. It's no surprise that oranges have more pulp than orange juice.
As for micronutrients like vitamins, all of them can be destroyed by heat. All forms of cooking reduce the amount of vitamins in the food, and pasteurization is no exception. The trade-off is generally worth it, however, as it takes a fair amount of work to avoid enough foods that you end up with a deficiency, and the health benefits of killing the bacteria are so great.
Also, fruit juice has a lot of sugar in it; you don't want it to be too large a part of your diet anyway.
Re: The Secret Ingredient in Orange Juice
#106Earlier quoted context omitted.
The claim that deoxygenated orange juice has a fraction of the nutritional benefits of hand-squeezed juice is an assertion that needs to be backed up with evidence, not blindly assumed.
I never realized Google do this themselves. https://www.google.com/search?q=nutritional+value+of+jurice+... (change Juice type to Orange) So we can see right off the bat the compared to Juice, oranges per unit volume have 12 times more dietary fiber, more vitamin A & C, almost 4 times more calcium. That wasn't hard to find.
That is the difference between eating a whole orange versus just drinking the juice. But what Niten asked was whether there is any difference between drinking freshly squeezed juice versus drinking pasteurized+stored juice. Can you find any sources discussing that question?
Re: The Secret Ingredient in Orange Juice
#107Having read the article I was left with the assumption that pretty much all commercial orange juice contained these "flavor packs". This does not seem to be the case: http://www.toxinless.com/orange-juice Maybe don't buy your orange juice from subsidiaries of the Coca Cola company and Pepsico, as a starting point. Also interesting: https://www.reddit.com/r/YouShouldKnow/comments/2684u1/ysk_t...
I maintain that toxinless.com page and usually buy the brands that claim to avoid flavor packs. It could be placebo, but I notice more flavor variation throughout the year with Costco and Whole Foods' brands, which I think supports their claims of using different sources of oranges throughout the seasons.
Re: The Secret Ingredient in Orange Juice
#108Another lesson is that if you're going to buy industrial food (and it's something we're all going to do sometimes since it's an efficient way to make convenient food available at scale), it's better to go with something that doesn't hide what it is.
It's one reason why I'm a fan of Soylent. I hope it starts a trend where we get we get honest industrial food instead of fake natural food. I'm not not at all convinced that their product is unique, but I hope it starts a trend, where manufacturers don't hide the fact that flavor and nutrition need to be designed in, and instead try to explain why the design they chose is the best design.
Re: The Secret Ingredient in Orange Juice
#109I buy a heap of organic oranges each week and make my own juice - which tastes awesome. I don't buy bottled OJ anymore and I have found that non-organic oranges tend to be always mysteriously bigger, have heaps more pulp to deal with and just don't taste as good.
And I always found the OJ to have a very distinct and unusual taste when in the US.
Re: The Secret Ingredient in Orange Juice
#110Earlier quoted context omitted.
When that "fresh" OJ has a fraction of the nutritional benefits of the real thing, is it even the same thing? EDIT: https://www.google.com/search?q=nutritional+value+of+jurice+... (Change Juice type to Orange
It all depends on your reason for drinking OJ in the first place. Maybe you, grecy, drink OJ primarily for the nutritional value of it. But i'll bet pounds to pennies that the average person drinks it primarily, and maybe only, because they enjoy the taste. And because the human body needs and craves fluids, of course.
It's not like HN readers invented the concept of eating healthy. Many people drink orange juice because they want something sweet but perceive orange juice as healthier than soda. This perception is false, but it's one of the biggest drivers of the juice industry.