61–70 of 281 posts
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 charge you with the opposite task- prove industrial orange juice is healthier than juice squeezed from an orange.
Earlier quoted context omitted.
There is a balance to be kept by the body between GABA and glutamate (oversimplification). The former is an inhibitory neurotransmitter, and the latter is excitatory. So - it really depends. If your nervous system is overexcited, having glutamate (doesn't matter whether from natural or lab-made sources) might be a bad idea. If you are pretty balanced or have a GABA surplus, you'll be fine. BTW this balance does seem…
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.
TL;DR: producers store juice in oxygen-less tanks, for up to one year, then add natural/synthetic chemicals, to restore taste, prior to distribution. The author suggests people make their own juice, instead.
If you don't care for how your OJ is processed, you should really dislike that bottle of wine, too. Sulfur Dioxide The most widely used wine additive. It kills microbes and prevents oxidation. Few vintners dare to bottle a wine without it, but overuse can make a vino stink like burnt matches. Ammonium Salts A touch of diammonium phosphate revives dying yeast and keeps it from producing too much sulfur. Water If a ba…
One thing that really surprised me about the ingredients of wine is that animal products are often used. For example, isinglass[1] and other animal products which many vegetarians would usually avoid.[2] [1] - https://en.wikipedia.org/wiki/Isinglass [2] - https://en.wikipedia.org/wiki/Vegetarianism_and_wine
Earlier 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
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.
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.
Is there any actual evidence that MSG should be "cause for concern"?
Double-blinded studies have debunked the idea of MSG sensitivity. Preparations high in MSG tend to be high in sodium as well, which people are sensitive to.
Even if it's true about the sodium, that still leaves MSG as way to sneak lots of sodium into a meal in a form that doesn't taste salty.
Incidents of the "restaurant syndrome" might be caused by a large amount being accidentally or carelessly dumped into the food. (E.g. the perforated lid comes off the MSG container while it is shaken and the food is served anyway).
If that happened with a salt container, they would think twice before serving it anyway, due to the food obviously tasting over-salted.
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.
Sometimes we trade taste and nutrition for convenience, safety, consistency and year round availability. I like freshly squeezed oranges off my orange tree but they don't grow all year round. I am mostly happy not to consume oranges out of season but that isn't really a basis for a sustainable industry and beverage companies have sensibly created a market for year round, consistent tasting juice products.
It seems like nothing you can buy in a supermarket is healthly.
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.
You could produce the exact same chemical result without this process a lot safer and cheaper but then you couldn't call it pure orange juice not from concentrate.