Ingredient In Your Orange Juice… You Will be Amazed !

OJ

100% Juiced…Do you buy orange juice at the store?

If you do, I’m sure you’re careful to buy the kind that’s 100% juice and not made from concentrate. After all, that’s the healthier kind, right? The more natural kind? The kind without any additives? The kind that’s sold in the refrigerator section, so it must be almost as good as fresh-squeezed orange juice?

If I’m describing you, then you’re either going to love us or love us by the time you’re done reading this post. The truth is, that orange juice you feel so good about buying is probably none of those things. You’ve been making assumptions based on logic. The food industry follows its own logic because of the economies of scale. What works for you in your kitchen when making a glass or two of juice simply won’t work when trying to process thousands upon thousands of litres of the stuff.

Haven’t you ever wondered why every glass of Tropicana/real or any other Pure Premium orange juice tastes the same, no matter where in the world you buy it or what time of year you’re drinking it in? Or maybe your brand of choice is Minute Maid or Simply Orange or Florida’s Natural in USA. Either way, I can ask the same question. Why is the taste and flavor so consistent? Why is it that the Minute Maid never tastes like the Tropicana, but always tastes like its own unique beverage?

Generally speaking, beverages that taste consistently the same follow recipes. They’re things like Coca Cola or Pepsi or a Starbucks Frappuccino. When you make orange juice at home, each batch tastes a little different depending on the oranges you made it from. I hope you’re hearing warning bells in your head right about now.

The reason your store bought orange juice is so consistently flavorful has more to do with chemistry than nature.

Making OJ should be pretty simple. Pick oranges. Squeeze them. Put the juice in a carton and voilà!

But actually, there is an important stage in between that is an open secret in the OJ industry. After the oranges are squeezed, the juice is stored in giant holding tanks and, critically, the oxygen is removed from them. That essentially allows the liquid to keep (for up to a year) without spoiling– but that liquid that we think of as orange juice tastes nothing like the Tropicana OJ that comes out of the carton.

In fact, it’s quite flavourless. So, the industry uses “flavor packs” to re-flavor the de-oxygenated orange juice:

When the juice is stripped of oxygen it is also stripped of flavor providing chemicals. Juice companies therefore hire flavor and fragrance companies, the same ones that formulate perfumes for Dior and Calvin Klein, to engineer flavor packs to add back to the juice to make it taste fresh. Flavor packs aren’t listed as an ingredient on the label because technically they are derived from orange essence and oil. Yet those in the industry will tell you that the flavor packs, whether made for reconstituted or pasteurised orange juice, resemble nothing found in nature. The packs added to juice earmarked for Indian and North American market tend to contain high amounts of ethyl butyrate, a chemical in the fragrance of fresh squeezed orange juice that, juice companies have discovered, Americans flavor. Mexicans and Brazilians have a different palate. Flavor packs fabricated for juice geared to these markets therefore highlight different chemicals, the likes of terpene compounds such as valencine flavour.

The formulas vary to give a brand’s trademark taste. If you’re discerning you may have noticed Minute Maid has a candy like orange flavor. That’s largely due to the flavor pack Coca-Cola has chosen for it. Some companies have even been known to request a flavor pack that mimics the taste of a popular competitor, creating a “hall of mirrors” of flavor packs. Despite the multiple interpretations of a freshly squeezed orange on the market, most flavor packs have a shared source of inspiration: a Florida Valencia orange in spring.

Why aren’t these flavor packs listed as ingredients?

Good question! As with all industrial foods, it’s because of twisted labelling laws. You see, these “flavor packs are made from orange by-products — even though these ‘by-products’ are so chemically manipulated that they hardly qualify as ‘by-products’ any more.” Since they’re made from by-products that originated in oranges, they can be added to the orange juice without being considered an “ingredient,” despite the fact that they are chemically altered.

So, what should you do about it?

First off, I must ask: Why are you drinking juice?? Juice removed from the fruit is just concentrated fructose without any of the naturally-occurring fibre, pectin, and other goodies that make eating a whole fruit good for you. Did you know, for example, that it takes 5-7 medium sized apples to make just 1 cup of apple juice? You probably wouldn’t be able to eat 5-7 medium apples in a single sitting. (I know I can barely eat one!) But you can casually throw back a cup of apple juice, and you would probably be willing to return for seconds. That’s why fruit juice is dangerous. It’s far too easy to consume far too much sugar.

So, my 1st advice is to get out of the juice habit altogether. It’s expensive, and it’s not worth it.
2nd advice is to only drink juices that you make yourself,

3rd is to opt out of the industrial food system as much as you can.

If you learn anything at all from this post, it should be that you never know what’s in your food unless you grow it, harvest it, or make it yourself.

The most irritating thing about the flavor industry is that they manufacture flavor for otherwise flavourless or unpalatable foods. I think if a food needs to have synthetic flavors added to it for us to enjoy it, then we ought to question whether or not it’s actually good for us and worth eating. It’s not so much that I think the flavors are unnaturally engineered chemicals (although sometimes, as with MSG, there is cause for concern). We are not questioning the health or merit of added chemicals (“natural” or “synthetic”); we are questioning the health or merit of so-called foods that are so devoid of flavor or colour that we have to add back in chemical flavouring and colours to make them palatable. 

 

May You Take Wise Decisions for Your Precious Health 😉

About Sunny Bawa 42 Articles
Dr. Sunny Bawa is a sports doctor with a master’s in sports medicine. He specializes in nutrition and micro-trauma injuries. He has 10 years of experience and has handled weight loss needs since 2006. Bawa has been associated with athletes and games for a long time: He was part of the Commonwealth Health Team for Delhi in 2010 and has been the official team doctor for the ICC World Cup, Indian Athletics, and boxing teams. A natural bodybuilder himself, Bawa has won the titles of Mr. Mumbai and Chandigarh. He still trains and coaches celebrities and pro-athletes with special needs. One of the founders of NidSun clinics, Bawa and his team have a vision to bring world-class health facilities to the common man at the best price. Their aim is achieving long-term health and fitness goals and want to help others have a quality life free of diseases—the birthright of every person.

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