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The Secret Ingredient in Orange Juice

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Re: The Secret Ingredient in Orange Juice

#241

Post by alrs »

kevin_thibedeau wrote: post #228
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…

You do realize that the concept of a "sugar high" is fictional propaganda invented to help enforce sugar rationing during WW2. Painting juice consumption as dangerous is silly. Not everyone is an incipient diabetic.

I realize no such thing.

http://mic.com/articles/88015/what-happens-to-your-brain-on-...

Re: The Secret Ingredient in Orange Juice

#242

Post by mokkol »

sparkzilla wrote: post #199
rdtsc wrote: post #133

Earlier quoted context omitted.

> 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…

>I think it is rather common sense Common sense is not proof. >Flavor compounds if done right will not be massive. Have you ever added spices or vanilla to anything you cook or bake. How much of the total volume is it? It usually isn't much. Then it's not a problem

I hate this mentality. Why does it have to be proved to be sure it is unhealthy? It should be the other way around. It has to be proved to be healthy for you to eat it.

Back in the day, smoking wasn't proved that it was unhealthy while it was common sense that it was.

Re: The Secret Ingredient in Orange Juice

#243

Post by mokkol »

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…

I highly recommend to watch the documentary 'That Sugar Film'. It explains this in perfect detail and more aspects of sugar intake and the sugar industry.

Re: The Secret Ingredient in Orange Juice

#245

Post by TurboHaskal »

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…

> juices considered harmful

Nutrition threads in HN never fail to crack me up. Excess fiber consumption is exactly reason why I have a juicer, and because it tastes delicious.

Stop scaring people. Try doing some sports or having a walk instead of reading paleo/keto propaganda blogs for a change. Maybe that way you'll all be able to handle sugars just like any other healthy individual does.

Re: The Secret Ingredient in Orange Juice

#247

Post by batiste »

tux3 wrote: post #75
batiste wrote: post #58

Earlier quoted context omitted.

"Natural" has pretty much 0 value as a label. What is natural and not natural would vary depending on which person you ask the question on the street... This is just marketing.

There is a line past which an overwhelming majority of people would reasonably object to a "natural" or "100% juice" label on orange juice, in the same way that pure ethylvanillin could not reasonably be labeled 100% natural vanilla. It seems clear to me that the label has some value, it's just a matter of placing the line.

The label is unregulated. And for example my definition of natural is : appears in nature, without human intervention. By this definition, there is very few items items in a grocery shop that are natural... Any farming is unnatural for example.

Re: The Secret Ingredient in Orange Juice

#248

Post by jsprogrammer »

noobermin wrote: post #197
jsprogrammer wrote: post #153

Earlier quoted context omitted.

H2O is highly caustic.

H2O is acidic, producing a significant concentration of H+ ions (arguably, the strongest reducing agent) at a concentration of 7 pH, or equivalently, 10^16 ions per liter of water!

Right, so why did I get downvoted?

Re: The Secret Ingredient in Orange Juice

#249

Post by grovr »

MrTonyD wrote: post #131
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…

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…

With regards to "juice is bad", here is a BMJ article which appears to validate that belief at least with regards to type 2 diabetes: http://www.bmj.com/content/347/bmj.f5001 Specifically: From the conclusion "Greater consumption of specific whole fruits, particularly blueberries, grapes, and apples, is significantly associated with a lower risk of type 2 diabetes, whereas greater consumption of fruit juice is associated with a higher risk."

Re: The Secret Ingredient in Orange Juice

#250

Post by Pyxl101 »

MrGando wrote: post #192
Pyxl101 wrote: post #181

Earlier quoted context omitted.

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 sc…

There's no such thing as "take out all the oxygen". You can take a bunch, but after a point it get's hard and expensive to keep reducing oxygen concentrations to super low (not zero) levels.

Yes - presumably the goal is to reduce the dissolved oxygen levels low enough to halt or significantly slow whatever decay process affects the taste.
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