71.
Orange Juice
By Sally Fallon
Now let’s turn to the orange juice in this supposedly healthy breakfast. It is quite shocking what turns up in a literature
search on orange juice processing.
A quote from Processed and Prepared Foods states that “a new orange juice processing plant is completely automated and can process up to 1,800 tons of oranges per day to produce frozen concentrate, single strength juice, oil extracted from the peel, and cattle feed.”
In the processing, the whole orange is put into the machine. Enzymes are added to get as much oil as possible out of the skin. Oranges are a very heavily sprayed crop. These sprays are cholinesterase inhibitors, which are real neurotoxins. When they put the oranges in the vats and squeeze them, all those pesticides go into the juice.
What about the orange peel used for cattle feed? The dried leftover citrus peel is processed into cakes which are still loaded with cholinesterase inhibitors and organophosphates. Mark Purdey in England has shown these neurotoxins are correlated with “Mad Cow Disease” (Bovine Spongiform Encephalitis or BSE). The use of organophosphates either as a spray on the cows or in their feed is one of the causes of the degeneration of the brain and nervous system in the cow and if these components are doing this to the nervous system of the cow, there’s a possibility they are doing this to you also. In fact, a study carried out in Hawaii found that consumption of fruit and fruit juices was the number one dietaryfactor for the development of Alzheimer’s disease. The researchers speculated that the real culprit was the pesticides used in fruit—and concentrated in the juices due to modern processing techniques.
search on orange juice processing.
A quote from Processed and Prepared Foods states that “a new orange juice processing plant is completely automated and can process up to 1,800 tons of oranges per day to produce frozen concentrate, single strength juice, oil extracted from the peel, and cattle feed.”
In the processing, the whole orange is put into the machine. Enzymes are added to get as much oil as possible out of the skin. Oranges are a very heavily sprayed crop. These sprays are cholinesterase inhibitors, which are real neurotoxins. When they put the oranges in the vats and squeeze them, all those pesticides go into the juice.
What about the orange peel used for cattle feed? The dried leftover citrus peel is processed into cakes which are still loaded with cholinesterase inhibitors and organophosphates. Mark Purdey in England has shown these neurotoxins are correlated with “Mad Cow Disease” (Bovine Spongiform Encephalitis or BSE). The use of organophosphates either as a spray on the cows or in their feed is one of the causes of the degeneration of the brain and nervous system in the cow and if these components are doing this to the nervous system of the cow, there’s a possibility they are doing this to you also. In fact, a study carried out in Hawaii found that consumption of fruit and fruit juices was the number one dietaryfactor for the development of Alzheimer’s disease. The researchers speculated that the real culprit was the pesticides used in fruit—and concentrated in the juices due to modern processing techniques.
The FDA has decreed that we can no longer buy raw juice, because it might be a source of pathogens. But it might surprise you to know that they have found fungus that is resistant to pressure and heat in the processed juices. One study found that 17% of Nigerian packages of orange juice and 20% of mango and tomato juices contained heat resistant fungi. They also found E. coli in the orange juice that was pressure resistant and had survived pasteurization. So there is plenty of danger from contamination from pasteurized juices.
In one study, heat-treated and acid-hydrolyzed orange juice was tested for mutagenic activity. The authors hypothesized that the heating process produces intermediate products, which under test conditions, give rise to mutagenicity, and cytotoxicity. In other words you have got cancer-causing compounds in your orange juice. In another study, gel filtration and high performance liquid chromatography were used to obtain mutagenic fractions from heated orange juice.
Another study shows just how toxic and damaging these juices are to teeth. They found that rats had more tooth decay from these commercial juices than they did from soda pop, which is loaded with sugar.
One more thing about processed orange juice. Have you ever wondered why processed orange juice stays cloudy, why the solids do not settle? This is because soy protein combined with soluble pectin is added, and this keeps the juice permanently cloudy. It might be interesting to know, for those of you who are allergic to soy.
In one study, heat-treated and acid-hydrolyzed orange juice was tested for mutagenic activity. The authors hypothesized that the heating process produces intermediate products, which under test conditions, give rise to mutagenicity, and cytotoxicity. In other words you have got cancer-causing compounds in your orange juice. In another study, gel filtration and high performance liquid chromatography were used to obtain mutagenic fractions from heated orange juice.
Another study shows just how toxic and damaging these juices are to teeth. They found that rats had more tooth decay from these commercial juices than they did from soda pop, which is loaded with sugar.
One more thing about processed orange juice. Have you ever wondered why processed orange juice stays cloudy, why the solids do not settle? This is because soy protein combined with soluble pectin is added, and this keeps the juice permanently cloudy. It might be interesting to know, for those of you who are allergic to soy.
Why ‘100% Orange Juice’ Is Still Artificial
The Huffington Post, July 29, 2011
Technically, ‘100% orange juice is “not from concentrate,” but it’s not really 100% orange juice either, according to a report at Civil Eats.
The process is rather depressing. Gizmodo explains part of the process:
Once the juice is squeezed and stored in gigantic vats, they start removing oxygen. Why? Because removing oxygen from the juice allows the liquid to keep for up to a year without spoiling. But! Removing that oxygen also removes the natural flavors of oranges. Yeah, it’s all backwards. So in order to have Orange Juice actually taste like oranges, drink companies hire flavor and fragrance companies, the same ones that make perfumes for Dior, to create these “flavor packs” to make juice taste like, well, juice again.
Any taste difference in say Minute Maid versus Tropicana is therefore due to the specific flavor pack the company uses. Since these flavor packs are made from orange byproducts, they don’t have to be considered an ingredient, and therefore are not required to appear on food labels. This is despite the fact they are chemically altered.
Perhaps its time to take the juicer out of that dusty corner in the garage.
UPDATE: Karen Mathis, the Public Relations Director of the Florida Department of Citrus wrote HuffPost Food the following letter that offers the citrus industry’s description of the process, without disputing any of the above:
Dear Ms. Polis,
On behalf of the Florida Department of Citrus, I am writing in response to the article on HuffPost Food, entitled “Why 100% Orange Juice is Still Artificial.” Please allow me to share further information.
Purchased by nearly 70 percent of American households, people choose 100 percent orange juice for its great taste and nutrition benefits. Both “from concentrate” and “not from concentrate” orange juice are healthy options that provide a variety of nutrients. By utilizing state-of-the-art technology, Florida is able to provide a consistent supply of high quality, nutritious orange juice year round.
By law, 100 percent orange juice is made only from oranges. The basic principle of orange juice processing is similar to how you make orange juice at home. Oranges are washed and the juice is extracted by squeezing the oranges. Seeds and particles are strained out. Orange juice is pasteurized to ensure food safety
During processing, natural components such as orange aroma, orange oil from the peel, and pulp may be separated from the orange juice. After the juice is pasteurized, these natural orange components may be added back to the orange juice for optimal flavor.
Technically, ‘100% orange juice is “not from concentrate,” but it’s not really 100% orange juice either, according to a report at Civil Eats.
The process is rather depressing. Gizmodo explains part of the process:
Once the juice is squeezed and stored in gigantic vats, they start removing oxygen. Why? Because removing oxygen from the juice allows the liquid to keep for up to a year without spoiling. But! Removing that oxygen also removes the natural flavors of oranges. Yeah, it’s all backwards. So in order to have Orange Juice actually taste like oranges, drink companies hire flavor and fragrance companies, the same ones that make perfumes for Dior, to create these “flavor packs” to make juice taste like, well, juice again.
Any taste difference in say Minute Maid versus Tropicana is therefore due to the specific flavor pack the company uses. Since these flavor packs are made from orange byproducts, they don’t have to be considered an ingredient, and therefore are not required to appear on food labels. This is despite the fact they are chemically altered.
Perhaps its time to take the juicer out of that dusty corner in the garage.
UPDATE: Karen Mathis, the Public Relations Director of the Florida Department of Citrus wrote HuffPost Food the following letter that offers the citrus industry’s description of the process, without disputing any of the above:
Dear Ms. Polis,
On behalf of the Florida Department of Citrus, I am writing in response to the article on HuffPost Food, entitled “Why 100% Orange Juice is Still Artificial.” Please allow me to share further information.
Purchased by nearly 70 percent of American households, people choose 100 percent orange juice for its great taste and nutrition benefits. Both “from concentrate” and “not from concentrate” orange juice are healthy options that provide a variety of nutrients. By utilizing state-of-the-art technology, Florida is able to provide a consistent supply of high quality, nutritious orange juice year round.
By law, 100 percent orange juice is made only from oranges. The basic principle of orange juice processing is similar to how you make orange juice at home. Oranges are washed and the juice is extracted by squeezing the oranges. Seeds and particles are strained out. Orange juice is pasteurized to ensure food safety
During processing, natural components such as orange aroma, orange oil from the peel, and pulp may be separated from the orange juice. After the juice is pasteurized, these natural orange components may be added back to the orange juice for optimal flavor.