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The Secret Ingredient in Orange Juice

foodrenegade.com

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Re: The Secret Ingredient in Orange Juice

#181

Post by Pyxl101 »

rdtsc wrote: post #133
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…

> any company pay to add massive amounts of chemicals to something to give it a taste that it has naturally? Unless they plan on selling the juice just during harvest time, they need to store it. Try and store some juice you squeezed from oranges even in the refrigerator and see how long it will last and how it will taste. It will last some but not for 6 months. Consistency. Tropicana tastes one way, others taste dif…

Yes but what if you store it after removing the oxygen? And just the oxygen. It might last a lot longer. Then put it back at the end and taste it.

Industrial companies have a lot of resources and techniques available to them that the typical person making juice in their home does not. For example, what if they pasteurize the juice? Then it might also last longer, etc.

Some people react negatively to these sorts of scientific techniques out of what seems to be the naturalistic fallacy, a sort of (mistaken) belief that "natural things" (whatever that means) are intrinsically better.

Re: The Secret Ingredient in Orange Juice

#182

Post by aaron695 »

To those who aren't religious like this author Coke is always better than juice. It has caffeine in it a least which is good for you.

Of course sugar free Coke is close to good for you compared to the toxic juices and Coke.

Water is only better than sugar free coke in that it teaches you not to continuous rely on the addictive sugary taste and better on your teeth.

Re: The Secret Ingredient in Orange Juice

#184

Post by ricardobeat »

usaphp wrote: post #73
ricardobeat wrote: post #25

This is one of the little things that make me happy about the Netherlands: the local market chains sell lots of minimally industrialized products. Orange juice tastes fresh and will spoil in a couple of days. If you still don't trust it, there are machines where you can choose fruit and squeeze your own juice. And it's usually cheaper than the big-brand alternatives.

I've heard many times that ordering a freshly squeezed juice from those machines is not so safe, they need to clean them pretty often to prevent E. coli and other dangerous pathogens from spreading, and since the machines that are squeezing this juice are not kept in refrigirator while operating - spreading this pathogens becomes an easy task

I don't think we are talking about the same thing. The machine I mentioned sits inside a supermarket and is definitely cleaned every day, it's always pristine. Most contamination comes from fruit surfaces anyway, if they are properly washed there is no danger. Also if you look up incidents of food poisoning from juice, they all happened with the industrialised/pasteurised ones, as a result of the handling/storage/transport. Most humans eat fresh fruit during their entire lives, there is nothing to worry about :)

Re: The Secret Ingredient in Orange Juice

#185

Post by pmoriarty »

jjoonathan wrote: post #145
pmoriarty wrote: post #57

Earlier quoted context omitted.

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.

The only controversial aspect of "honesty in labeling" is that it would enable and empower FUD campaigns from the "scaring you with science" crowd. Saying that these issues are separate is like a coal salesperson saying "my product is about energy, not polluting the environment." Maybe you wish that were the case, but that does not make it so. I don't want genetic engineering and industrial preservation techniques to…

So you would you advocate the so-called Noble Lie? [1]

The problem to me with such an approach (even given that the end is in fact alturistic and beneficial) is: who gets to decide which lies get to be told, and who decides what is beneficial? Beneficial to whom? the whole society? some subset of society?

Do we allow all lies in advertising? Or just ones you or some elite (perhaps scientists or technocrats) determine are for the benefit of society?

Personally, I'd rather have the truth be told, and hold advertisers to a higher standard.

[1] - https://en.wikipedia.org/wiki/Noble_lie

Re: The Secret Ingredient in Orange Juice

#186

Post by tedmiston »

leephillips wrote: post #132
MrTonyD wrote: post #131

Earlier quoted context omitted.

Well, my wife works for Martinelli's - and it definitely doesn't take 2+ apples to make a cup of apple juice. (I'm not saying that apple juice should be your first choice.) They also carefully monitor "brix", which is the amount of sugar in their juice. They have acceptable targets for that as well as other measures (including John Martinelli tasting the product almost daily.) Personally, I use my Vitamix to make my…

That stuff is delicious. I don't drink fruit juice, but I put Martinelli's in a different category.

As you should at $25/gallon [1]: 5x the price of Mott's for example.

1: http://store.martinellis.com/products/jaj128.shtml

Re: The Secret Ingredient in Orange Juice

#187

Post by dsr_ »

cpfohl wrote: post #154
polymatter wrote: post #148

Earlier quoted context omitted.

I am very curious about your comment. how is pure h20 dangerous?

Distilled water (pure) has such a low mineral/salt level that it pulls important salts out of your cells. Your body is mostly water, but it's mostly salty water.

Well... not while eating a healthy diet.

Total dissolved solids must be under 500mg/L in US drinking water supplies, and the highly regarded NYC water system delivers water with less than 50mg/L of total dissolved solids. Most of that is sodium chloride, calcium chloride and magnesium sulfate, classic tasty salts... all of which are readily available in foods.

See http://www.nyc.gov/html/dep/pdf/wsstate13.pdf for the 2013 water quality report; see table 1.

If you got distilled water instead, you'd notice the taste, but there wouldn't be a health problem.

Re: The Secret Ingredient in Orange Juice

#188

Post by tracker1 »

beloch wrote: post #87

"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…

A blender still isn't that much better than juicing as you've already done a lot of the breakdown work that your digestive system does allowing for more absorption, which in and of itself isn't too bad.

For the most part, once you have enough protein in your diet, calories are calories. If you're predisposed to diabetes you're better off getting those calories from low glycemic sources. That doesn't make it easy to avoid too much of the good^Wbad stuff. However, you should also avoid getting more than 100g of sugar a day, though I try to stay under 100g of net carbs/day.

Re: The Secret Ingredient in Orange Juice

#189

Post by MrGando »

lemevi wrote: post #150

This author has a history of being on the wrong side of science, and fear mongers on the harms of GMO. For example: http://www.foodrenegade.com/peru-bans-monsanto-gmos/ Just google GMO and this blog: https://www.google.com/search?q=GMO+site%3Afoodrenegade.com

I concede that it's very unlikely to taste the difference between a GMO/non-GMO tomato.

But are you okay with Montsanto's practices?

There's good science that basically explains that their business model is not doing the best for the planet or the people living in it. It is, indeed reducing bio-diversity as far as I know. Also, their practices are super shady, having lived in latam all my life, I saw the way they got into several countries there and it's disgusting.

Re: The Secret Ingredient in Orange Juice

#190

Post by lnanek2 »

pyre wrote: post #178
beloch wrote: post #87

"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…

> If you're going to eat something sweet, it's far better for you if it comes combined with fibre. My question is if the fibre has to be whole or not. If I put an apple into a high powered blender, it will get pulverized, but I'm not removing any fibre from it the way I would if I were running it through a juicer. Does the "slowing" factor of the fibre depend on it being in clumps (i.e. a chunk of apple digests slowe…

It's definitely true that finely ground flour digests faster (more surface area, less breakdown needed, etc.). Effect probably exists for apples too.
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