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The Secret Ingredient in Orange Juice

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Re: The Secret Ingredient in Orange Juice

#111

Post by slavik81 »

grecy wrote: post #66
Niten wrote: post #17

Earlier 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's a comparison between whole oranges and orange juice, not a comparison between fresh orange juice and deoxygenated orange juice.

Re: The Secret Ingredient in Orange Juice

#112

Post by leephillips »

kazinator wrote: post #38

If the juice is based on the use of flavor packs, then it is, to some extent, "made from concentrate"; if it is labeled as "not from concentrate", then that is a flat out lie.

The law allows food manufacturers and stores to lie about the food. Much of the meat, especially poultry, for sale is labeled as "fresh" or explicitly "never frozen", when it has been frozen rock-hard. There is an arbitrary temperature that the bird must be kept above to allow the use of the term "fresh", but this is well below 0° C.

Re: The Secret Ingredient in Orange Juice

#113

Post by jheriko »

i'm not sure i care that much tbh.

this is a tiny part of the price i pay for being able to buy it in a shop from bulk suppliers rather than having to juice my own fruit... besides that, i don't think its a heavy price to pay - i'm not sure i really see the harm tbh.

its not like they are flavouring it with deadly toxic poisons.

Re: The Secret Ingredient in Orange Juice

#114

Post by wodenokoto »

sparkzilla wrote: post #88

On its face, I find this difficult to believe because why would any company pay to add massive amounts of chemicals to something to give it a taste that it has naturally? The most important point in the article is that storage in the oxygen-less tanks deprives the juice of its flavor. No proof is provided of this assertion. When I follow the source link I get a similar article [1] that then is sourced to a similar on…

Why? For two reasons:

1) flavor. When you buy this brand of juice it taste this way

2) flavor consistency. No matter which field or time of year the can produce the same flavor.

Re: The Secret Ingredient in Orange Juice

#115

Post by FreeFull »

kuschku wrote: post #91
aaronbrethorst wrote: post #78

Earlier quoted context omitted.

Quite right, which is why I never drink juice, and suggest you don't either.

Or you drink juice mixed with a lot of water. Often even the Schorle sold in stores has too much juice, average seems to be at 60%[1], I prefer more like 30%. In the recent years, 5% to 10% Schorle has become increasingly popular. [1] https://en.wikipedia.org/wiki/Apfelschorle

I like how juice tastes when mixed with carbonated water, apple as well as orange. I usually just drink the carbonated water itself, though.

Re: The Secret Ingredient in Orange Juice

#116

Post by shawn-butler »

sparkzilla wrote: post #88

On its face, I find this difficult to believe because why would any company pay to add massive amounts of chemicals to something to give it a taste that it has naturally? The most important point in the article is that storage in the oxygen-less tanks deprives the juice of its flavor. No proof is provided of this assertion. When I follow the source link I get a similar article [1] that then is sourced to a similar on…

As I recall reconstituted and concentrated juices are supposed to have "Brix" ratings on the food labels.

To complicate the matter further, juices that are concentrated for preservation, handling and storage and reconstituted for consumption (labelled "juice from concentrate") should be diluted back to approximately the same solids level (designated as Brix or percent soluble solids) of the initial juice. The amount of add-back water can vary substantially even within a given fruit, so reasonable commercial standards are set (FDA, 1999)

Juice is a pretty loaded word with lots of meanings. The tables in this document might help: http://www.fao.org/docrep/005/y2515e/y2515e03.htm

Re: The Secret Ingredient in Orange Juice

#117

Post by chrismartin »

skybrian wrote: post #108

Another 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 t…

I really like Soylent and what Rosa Labs is doing, but I don't believe that they are a paragon of transparency. Some countries (e.g. Australia) require food products to be labeled with the percentage of each ingredient by mass, not just a list of ingredients in descending order, and I don't see that on my Soylent pouches.

As demonstrated by OP's example, "honest industrial food" is incompatible with the economic principles under which the industry operates. Companies emphasize the information that makes their product more appealing, while concealing information that would aid their competitors or dissuade some consumers.

Generally, food makers will only disclose the information that they are compelled to by law, and even then, they employ teams of food scientists and lawyers to maximize what can be hidden behind a label that is still technically compliant.

Re: The Secret Ingredient in Orange Juice

#118

Post by tptacek »

kazinator wrote: post #63
stickfigure wrote: post #55

Earlier quoted context omitted.

Current scientific evidence indicates that glutamate does not cross the blood brain barrier. While glutamate is very active in the brain, it does not appear that consumption has any effect.

Something doesn't have to cross the barrier to cause a headache or other effects. A constriction or dilation of the blood vessels in the brain will do.

What evidence is there that glutamic acid is a vasodilator?

Re: The Secret Ingredient in Orange Juice

#119

Post by evacchi »

guelo wrote: post #102
morsch wrote: post #53

Having 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.

not very surprising. Dasani is purified then mineralized

Re: The Secret Ingredient in Orange Juice

#120

Post by matthewmacleod »

pmoriarty wrote: post #57
jinushaun wrote: post #8

I know this article is trying to "scare me with science," but it actually makes me proud that science allows for orange juice year round. Fresh is always better than not fresh, but this is something we as a society should be proud of, not ashamed.

The article is not about "scaring you with science". It's about accuracy and honesty in labelling. Don't label something "natural" or "100% fresh juice" if it's not.

To some extent that's right, but it's also riddled with unsourced assertions and pseudoscience. It's not really a good source.

The point you make is a more complex one than you seem to be implying. What does it mean for something to be "natural"? Is pasteurisation natural? What about homogenisation? Packaging?

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