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The Secret Ingredient in Orange Juice

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Re: The Secret Ingredient in Orange Juice

#231

Post by jakejake »

TeMPOraL wrote: post #207
jakejake wrote: post #169

Regardless of how you feel about additives, healthiness of juice or whatever, you should at least want your food labels to be honest and accurate. To me that's really what I take away from food posts about ingredients, GMOs, etc.

You need to understand how this works. First, it's "if GMOs are safe, why do you want to hide it by refusing to label?". Then, when you start putting it on labels, the narrative changes to "if GMOs are safe, then why are you warning us about them by putting them on labels?".

Withholding the information sure doesn't seem very "scientific" to me. It seems like the opposite of what science is about.

Re: The Secret Ingredient in Orange Juice

#232

Post by outworlder »

Well, that explains some things.

Being brazilian, I find US "orange juice" to be TERRIBLE. So yeah, we do have different tastes in juice.

Nothing beats freshly squeezed juice, as in just squeezed. Try to drink it one hour later and it will have changed the taste already.

Re: The Secret Ingredient in Orange Juice

#233

Post by TeMPOraL »

jakejake wrote: post #231
TeMPOraL wrote: post #207

Earlier quoted context omitted.

You need to understand how this works. First, it's "if GMOs are safe, why do you want to hide it by refusing to label?". Then, when you start putting it on labels, the narrative changes to "if GMOs are safe, then why are you warning us about them by putting them on labels?".

Withholding the information sure doesn't seem very "scientific" to me. It seems like the opposite of what science is about.

You have to ask yourself, why are you privileging this particular information over everything else that could be on the label? They can't reasonably print everything that's in the food, especially if any part of it contains pieces of plants or animals - the living stuff has so much chemistry in it that you'd have to attach a book to each product to just list them. So producers already have to be picky.

Also, I'm not against labeling that the product is GMO-based. I want to point out at the dynamics around GMO labeling; their most vocal proponents create "damned if you do, damned if you don't" kind of situation.

Re: The Secret Ingredient in Orange Juice

#234

Post by tracker1 »

pyre wrote: post #213
tracker1 wrote: post #193

Earlier quoted context omitted.

Whole, chewed fruit is much slower/evenly absorbed than sauced/pureed fruit... Once pureed, it's closer to juice.

You still get the benefit of eating the whole fruit though. None of the nutrients are removed, and you're less likely to eat 6 apples worth of puree than to drink 6 apples worth of apple juice. > slower/evenly absorbed Also, I'm curious what you mean here by "evenly absorbed." Even in what sense?

I mean it doesn't spike your blood glucose as much.

Re: The Secret Ingredient in Orange Juice

#235

Post by api_or_ipa »

anon4 wrote: post #127
guelo wrote: post #102

Earlier quoted context omitted.

Or water. I've always found Dasani to have a suspiciously consistent and unique flavor and mouth feel.

I'll just remark that for water, I do want to drink a pure chemical, possibly with a little bit of minerals in, if it can't be helped.

distilled water is pretty bad tasting, IMO. You can get it from pretty much any grocery store. I think you'll prefer good mineralized water. Moreover, I find the local tap water (Vancouver BC) to be above and beyond any bottled water I've ever had.

Re: The Secret Ingredient in Orange Juice

#236

Post by afroviking »

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…

Steve Jobs was a fruitarian for a while iirc and he died from pancreatic cancer. I wonder if all the fruit juices he drank had something to do with him getting cancer of the organ that creates a hormone to control blood sugar.

Re: The Secret Ingredient in Orange Juice

#237

Post by thephilosophe »

stouset wrote: post #7
SunShiranui wrote: post #6

Is there any actual evidence that MSG should be "cause for concern"?

No. None whatsoever. MSG is just the sodium salt of glutamic acid. Just like table salt breaks down into its constituent sodium and chlorine in water, MSG breaks down into sodium and glutamic acid, the latter of which is in high quantities in beef, poultry, eggs, fish, dairy, and so on. Fear of MSG is, chemically speaking, utter nonsense.

I lost any confidence I had in the author when I saw that line.

Re: The Secret Ingredient in Orange Juice

#238

Post by dwich »

tedmiston wrote: post #195
dwich wrote: post #107

Earlier quoted context omitted.

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.

From your experience, is there one certain mid-price brand that stands out amongst the non flavor pack varieties?

I haven't noticed any difference, although I don't buy them frequently enough to make good comparisons.

I've considered switching to frozen concentrate for a lower-cost approach. I think it's likely to be promptly frozen after harvest, and may have lower pesticide levels due to smaller-scale production: http://www.inspection.gc.ca/food/chemical-residues-microbiol...

Re: The Secret Ingredient in Orange Juice

#239

Post by lemevi »

eadz wrote: post #206
lemevi wrote: post #200

Earlier quoted context omitted.

Like the other commentator, the stated problems in your comment have nothing to do with GMO, they are a problem with a specific company and patent politics. I don't like software patents but I don't go around telling people software is dangerous and that they shouldn't use software.

If the software was a virus that infected other software you might. Unfortunately the biggest GMO companies in the world have given GMO foods a bad name. While GM technology does have hope for the future, like AI, it also poses risks. We need to take those risks seriously, and dismissing people anti-GM as being anti-science is FUD on your part. There are dangers of eating GM food, but that doesn't mean the dangers co…

What you're saying sounds like that in the absence of evidence that GMO causes harm you're just going believe whatever you want. There's no scientific basis to suspect GMO of causing harm to anything. Your suspicions are based on a big company being involved and oh my god it's made by people. Nature good, people bad. I don't share this sentiment. Aflotoxin is made by nature, it is bad for you. Very very bad. It occurs in everyday food. GMO has been shown by research to mitigate the presence of aflotoxin. GMO is a product of people. If they put GMO labels on stuff, I will be happy, because I will eat the GMO stuff. You can have your organic local peanut butter with its aflotoxins.

Also nobody forced farmers to by the GMO crops, they're buying it for a reason. They're buying it because it's good.

Re: The Secret Ingredient in Orange Juice

#240

Post by 001sky »

will_pseudonym wrote: post #216
icanhackit wrote: post #162

Earlier quoted context omitted.

But I'm skeptical about the "juice is bad" meme. It is and for a simple reason that we've known about for a long time: glycaemic index. If the sugars (fructose) are locked in a matrix of cellulose (AKA dietary fibre) they're released gradually as your body digests the bulk matter. If you plot the blood sugar concentration of the person consuming a solid piece of fruit you see a nice curve where the levels rise, peak,…

I've never understood the glycemic index stuff. It didn't seem to fit my experience. I just researched this, and I came upon this article: http://www.foodrenegade.com/glycemic-index-vs-glycemic-load/ I had never heard of glycemic load before today, and I'm always reading articles about nutrition science. It seems like fruit and veg have relatively high glycemic indices, but low glycemic load--which means that they're…

For example, carrots have a high GI of 47, but you have to eat a pound and a half of them for there to be a steep rise in blood sugar.

carrots are full of water, not to mention roughage, so they don't have high caloric density per unit mass/weight

the glycemic load is precisely articulating the index number adjusted per unit mass to account for stuff like caroots or beets etc.

So basically if you ate de-hydrated fruit or vegetables that will load higher (per unit mass) than stuff full of water...because whater has no cals...so water and starch dilute glycemic index

The glycemic load is calculated by multiplying the glycemic index of a food by the amount of carbs in a 10 gram portion of the food.

In practice, you can dilute glycemic index using fat and protein in addition to water.

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