ORANGE JUICE…D-D-D-DON’T BELIEVE THE HYPE.

Just watching some BBC TV 2 “Rip Off Britain” food programme, according to some UK university who tested concentrated orange juice(which is a commodity on the stock exchange , it can be stored unlike fresh) AND freshly squeezed orange juice, to see vitamin C and anti-oxidant content.Their tests showed little difference.We need to remember that many science facilitates of some universities are funded by pharmaceutical and processed food industries, it is common knowledge int eh field of nutrition, quoted by Dr Colin T Campbell, Professor Emirus at Cornel university in USA, that too many government nutritionist are on the pay roll of these companies.

Fresh Orange Juice..is not cheap :)
Fresh Orange Juice..is not cheap 🙂

There is no way that orange juice that is concentrated, the process involves boiling the orange juice for a long period of time to evaporate the water, there is no way that this orange juice has  a similar genuine vitamin C content as fresh because vitamin C is  HEAT SENSITIVE VITAMIN.

Heat and storage methods can degrade the amount of vitamin C in the juice. Pasteurization, for example, uses high heat to kill microbes, but a great deal of vitamin C can be lost through this process. Vitamin C is also lost over time, so the fresher the orange, the more vitamin C it tends to have.

 

Commercial producers of concentrated orange juice add artificial vitamin C in the form of ascorbic acid to bump up with nutritional data.

 

Vitamin C is also called ascorbic acid, and food manufacturers have found an easy way of adding ascorbic acid to foods such as juices to up the quota of vitamin C listed on the ingredient label.

Home Made is Best
Home Made is Best

 

It is better to eat a whole orange instead of orange juice, since whole foods have higher nutritional content than processed. For example, in addition to 98 mg of vitamin C, one large orange supplies 4.4 g fiber, 74 mg of calcium and 131 mcg of beta-carotene — nutrients that are all lost in the juicing process.

Vitamin loss can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. Some vitamins are quite heat-stable, whereas others are heat-labile. From textbooks in nutrition, such as Kreutleret al. [1987], many other factors than heat can destroy (some) vitamins, such as: solubility in water, exposure to air (oxidation), exposure to light (UVs), heat, acid and alkaline solutions, storage losses, etc. Here is a tabular summary:

FACTORS THAT CAN INDUCE
VITAMIN LOSS

Nutritional Element

Is substance susceptible to losses
under given condition?

Soluble
in Water

Exposure
to Air

Exposure
to Light

Exposure
to Heat

Vitamin A

no

partially

partially

relatively stable

Vitamin D

no

no

no

no

Vitamin E

no

yes

yes

no

Vitamin K

no

no

yes

no

Thiamine

highly

no

?

> 100°C

Riboflavin

slightly

no

in solution

no

Niacin

yes

no

no

no

Biotin

somewhat

?

?

no

Pantothenic Acid

quite stable

?

?

yes

Folate

yes

?

when dry

at high temp

Vitamin B-6

yes

?

yes

?

Vitamin B-12

yes

?

yes

no

Vitamin C

very unstable

yes

yes

yes

(table, continued) http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2e.shtml

http://bodyunburdened.com/dirty-secret-behind-pure-squeezed-orange-juice/

 

http://weeklybite.com/uncategorized/making-homemade-orange-juice/

 

http://vitamins.lovetoknow.com/which-orange-juice-has-most-vitamin-c

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