Orange Juice

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 left-over
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 dietary factor 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.
Artificial Flavors vs. Nutritious Homemade Broths
and Sauces Based on
Natural Nourishing Broths

In the past, all traditional cultures made use of
bones to make broth.
They recognized the fact that broth was very
nutritious. Science tells
us that bone broths supply minerals and other
nutrients, including
gelatin, which aids digestion, in addition to
imparting wonderful
flavors to our food.

Before the advent of processed food, we made bone
broth—beef broth,
chicken broth and fish broth—and we used these
broths to make
delicious soups, sauces and gravies. When we made
sauce or gravy at
home, we used the good drippings from the meat,
added some flour, and
then added homemade broth.

Processed soup bases and sauces contain
artificial meat-like flavors
because it is too expensive for the industry to
make real broth.
Instead, they take short cuts, which means that
consumers are
shortchanged. When the homemade stocks were
pushed out by the cheap
substitutes, an important source of minerals
disappeared from the
American diet. The thickening effects of gelatin
could be mimicked
with emulsifiers, but of course, the health
benefits were lost. And
gelatin is a very healthy thing to have in your
diet. It helps you
digest your food properly and has been shown to
be useful in many
digestive disorders. According to a South
American proverb, "Good
broth resurrects the dead."