Monday, March 2, 2009

Bottling Grapefruit/Apple Juice

My friend, Charo, gave me some yummy grapefruits yesterday from which I just finished sipping on a grapefruit/apple juice I made in my juicer. The recipe:

~ 1 large grapefruit, cut and peeled

Grapefruits are a great source of vitamin C, calcium, phosphorus, and potassium.

~ 4 apples

Apples are also a source of potassium and phosphorus (which helps flush the kidneys), as well as a wonderful source of pectin (which helps remove toxins from the intestines).

Juice grapefruit and then apples! Stir and Enjoy!

Well, now having provided this refreshing information above, I feel I must share this info below.......the words of Jay Kordich, author of The Juiceman's Power of Juicing.

"I try to eat only organic apples. Often as many as eleven chemicals are used by apple growers who then wax the fruit to preserve it further. If I have to eat a waxed apple, I always peel it. Some growers use a chemical spray called Daminozide which penetrates the fruit and cannot be gotten rid of by any amount of washing. Another dangerous chemical is Alar, which may be carcinogenic but is being used in lesser amounts or eliminated altogether since the well-publicized outcry a few years ago.

"When you buy organic apples, check them for worms. The won't harm you but you probably don't want one going through the juicer. The government allows commercial canners to use a certain percentage of wormy apples in every batch of juice they make. This is only one reason I do not recommend bottled or canned apple juice. The canneries also use old, disfigured, rotten fruit. Why should they care? They filter the juice and then boil it so that the consumer never actually knows what goes into the juice. It is also difficult to know how much juice is in a can of apple juice. Regulations controlling what is printed on labels are becoming stricter but are still not enforced, according to the Center for Science in the Public Interest. That watchdog organization did a survey a few years ago on more than a dozen commercial juices and discovered that in many, the amount of juice was only about 10 percent. The rest was sugar and water.

"If you must buy apple juice, never buy it if you can see through it. This means it is pasteurized, or cooked, and then filtered so that all the helpful enzymes are removed. Buy, instead, cloudy-looking juice with sediment on the bottom, which indicates the juice is unfiltered and so probably contains more nutrients."

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