I know that a lot of my readers are WAY ahead of the whole foods curve. You garden. You cook from scratch. And I know some of you are just starting the whole garden and cooking business. Whichever camp you reside in, this year, I want to show you how some of those foods that we mindlessly purchase and consume are made.
Some of them are just kinda scary. Maybe, just maybe, it will be enough to convince you to grow your own produce and get back to basics. ~Mavis
This week: Not From Concentrate Orange Juice.
You know the stuff, it’s in the refrigerated section at the grocery store. It calls itself orange juice, and usually comes in a boxed carton or gallon jug. And, I’ll admit, it usually tastes pretty darn good. The thing is, all fruits and veggies have “a season”–that magical time of year when they grow, blossom, bloom and taste amazing.
For Florida oranges, that is typically March through June. The rest of the year, companies like Tropicana, Simply Orange, and Florida’s Natural are going to great lengths to “process” orange juice so that it will last a LOOOONG time in holding tanks.
The crazy thing is that when you grab one of these cartons and read the ingredients you typically see oranges. But, in order to keep it fresh{ish} companies need to de-aerate the juice–essentially, strip it of its oxygen, so it will keep its color, flavor, texture, etc. In addition to de-aerating, the companies add back in “flavor packs” to enhance the deteriorating taste of the orange juice and to make sure it tastes consistent from carton to carton.
In the U.S. these flavor packs include ethyl butyrate–because it is derived from orange oil, it doesn’t need to be listed separately on the label, but the truth is, it makes the food a processed food, rather than a natural fresh from nature food.
I have to admit, I had NO IDEA that this stuff was processed. I guess this year, when Valencia oranges hit the market, I’ll grab ’em up and juice ’em myself. Then, when the season has passed, I’ll have to wait it out until next year. Maybe it will make real orange juice even sweeter?
~Mavis
Tammy says
I have read that before. It’s pretty gross to think that the juice you drink in February may very have been made in March the previous year, yet never frozen. We don’t drink a lot of juice, and I can’t think of the last time I purchased “not from concentrate” “fresh” orange juice. Maybe 12 years ago, once? LOL
Jo B says
Just think of all the $ you’ll save not buying juice! We stick to water and tea 🙂
lulu says
So is it better to get the concentrate? What horrors is in the concentrate version?
Diana says
I had heard how bad they were for you. We drink water, tea, and homemade juices. We make fresh orange juice year round as well as tangerine, and grapefruit. We also make a lot of apple juice, and green juices.
Tricia @ OurProvidentHome says
Good question. How’s the concentrate? I’ve always bought that because it’s cheaper. It would be great to know it’s better for me/the environment.
Janet says
If you haven’t already, read the book “Sugar, Salt, Fat,” or those three words in some order. It is very enlightening about the food we eat and how it got to the processed mess it is. It was worth the time to read it.
Melissa says
It’s so much better to eat in season. I find myself looking forward to each season and all the yummy goodness it contains!
@Janet–I’ll check out that book.
judy says
Can someone point me to a list of “in-season” foods? We have spent so many years being able to buy whatever/whenever that I can’t even remember what the seasons are anymore. And U.S. foods, if you please – not imported. (But I guess bananas are always imported, right?)
Linda Goudelock says
I’m in Florida right now and picking oranges from the trees, the juice is wonderful! You should try juicing apples and other fruits when they’re in season. If we all went back to eating the seasons our foods would be more enjoyed.
http://www.cuesa.org/eat-seasonally/charts/vegetables
Leslie says
I didn’t know about this. I feel a little betrayed!
Paula B. says
EEEW!
Lissa says
I just read “Eating on the Wild Side” by Jo Robinson. She talks about OJ flavor packs, about “greening” of oranges that are picked too soon and gives tons of information about which fruits and vegetables are most nutritious and which have been manipulated for taste over healthful benefits. Really fascinating book. I checked it out from my local library. Other than the fact that she reports about the amazing phytonutrients found in kale, Mavis, I really think you (and your other readers) would love this book.
Trish B says
Ever since I read about manufacturers using castoreum in foods, nothing can surprise me anymore. (Caution googling that if you’re easily grossed out.)
Fresh squeezed orange juice is so much better, although not convenient or inexpensive. As for out of season juice, maybe freeze some oranges? I freeze limes and lemons whole when they’re on sale, then thaw and juice them when I need them.
Jasie says
I live in South Florida. There are different varieties of oranges that ripen at different times of orange season, but for the most part, the peak of the season is December/January, not March.
jen l a says
Hmmm…..if u do heed to buy OJ I wonder which brand or type is best. Shopping gets harder and harder
Barbara says
I’m in Florida, and we have been picking oranges this month. I got some from a neighbor yesterday and made my second batch of orange sorbet to share with her today. Juice oranges ripen and are harvested beginning in January, not March. Our city had to build a new overpass to better accommodate traffic this time of year due to the Tropicana train that roars through here so often. Although orange sorbet was wonderful earlier today, tonight it’s so cold I made delicious hot cocoa for us. I zested the oranges and carefully scraped the pith from the peels, then put peels and zest into jars which I then filled with vodka to make my own orange extract. It’s wonderful, and in 6 weeks I’ll have a whole pint of it to flavor my food. I also have a quart jar full of peels soaking in vinegar to make a strong orange cleaner. I like it much more than lemon anything, but I did also get a lot of lemons from my sweet neighbor this month, and squeezed the juice into ice cube trays and froze it, giving me 1 tablespoon measurements suitable for all sorts of things from my warm lemon sauce for hot gingerbread, to salad dressings. Yum!
Kamiko says
Right now in Florida, even the good juice tastes like battery acid. its getting really disgusting anymore. And to think we live where oranges grow plentiful. 🙁
Rachel says
Seriously? There is so much nastiness in our “food” these days. Mavis, you should post a top ten list of your favorite documentaries/movies. I have watched a few that you have mentioned before. 🙂
Randi says
Yes I love a disturbing, inspiring documentary.