I see many people claiming benefits from consuming orange juice, so it seems like this Peat craze is really catching on. Anyways what have your experiences with it been? Have your triglycerides climbed, do you have more energy, did you gain weight, lose weight?
I do not. I love real oranges, yet I only have the real fruit, not the juice. I think having too much fructose is not good for your health, and orange juice has lots of fructose!
I used to drink it. Loved it. Swore by its healing powers. Also was a huge fan of cranberry juice, cran-raspberry juiced, pomegranate juice -- all of that stuff that I was conditioned to believe was "healthy."
Like whole grain bread.
But I've learned things since then. So I don't drink any of that stuff anymore. I drink a lot of water, and I still enjoy coffee and tea. And I feel fine.
I drink anywhere from 4-8 cups a day but would drink more if it wasn't so dang expensive. In regards to peat and orange juice if you isolate one component of his diet you might get benefits but OJ is just one part of his pro-thyroid systematic approach.
I really don't. When mineolas come into season I eat them (2-3 per day) until they're gone; I think of them as mandarin oranges "on the hoof."
Today's orange juice doesn't taste real to me; I had fresh-squeezed sometimes when I was a kid and it tasted very different than what's offered in most stores today. Since I read that it's stored in large tanks and all flavor is destroyed so they add chemicals when preparing it for sale, I realized why I don't like OJ any more.
My citrus favorites are grapefruit and lime; the former I eat whole and the latter in wedges added to carbonated water.
My anecdote... I drink 24-32oz of OJ per day with sugar added. Brand is Uncle Matt's pulp free. I have been following Peat for about 5 months and my trigs are lower than they have ever been: 51. They were 110 on SAD and 70 on Paleo. I also drink milk with sugar and eat ice cream daily.
Edit: I should also add that I am 6 feet tall and 152lbs.
Supermarket OJ tastes waaay too sugary for me, and if I'm going to make fresh OJ at home I might as well just eat an orange instead (more satiating). I really only get OJ (or any other juice or soda) in the form of mixers these days...
I do drink it occasionally, from real oranges, squeezed at home, AND with the pulp added back in. This way, it's very similar to just eating the whole fruit, but in a more liquid state.
Personally I can't lose weight (I suspect thyroid issues, seeing a doctor tomorrow) so no matter what I eat, or what I don't eat, I stay at 155 lbs. So I just embrace my tasting desires.
No - for 3 reasons
1) too much sugar
2) fiber removed
3) pasteurized - altered food, not in our evolutionary history
Since commercial juices are pasteurized in the USA, it destroys many vitamins including C. Then they add synthetic ones to it.
Flash pasteurization, also called "High Temperature Short Time" processing (HTST), is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, and some dairy products. Compared to other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have varying responses to the process.
It is done prior to filling into containers in order to kill spoilage microorganisms, to make the products safer and extend their shelf life. Flash pasteurization must be used in conjunction with sterile fill technology (similar to aseptic processing) and therefore has the risk of post-pasteurization contamination if hygiene standards are not rigorously enforced. Flash pasteurization is often used for the pasteurization of bulk products such as keg beer, milk, and kosher wines.
The liquid moves in a controlled, continuous flow while subjected to temperatures of 71.5 °C (160 °F) to 74 °C (165 °F), for about 15 to 30 seconds.
Flash pasteurization is widely used for fruit juices. Flash pasteurization was first developed by Tropicana Products, which has used the method since the 1950s. The juice company Odwalla switched from non-pasteurized to flash-pasteurized juices in 1996 after tainted unpasteurized apple juice containing E. coli O157:H7 sickened many children and killed one.
Int J Food Sci Nutr. 1995 May;46(2):107-15. A model study on rate of degradation of L-ascorbic acid during processing using home-produced juice concentrates. Roig MG, Rivera ZS, Kennedy JF. Source Departmento de Química Física, Facultad de Farmacia, Universidad de Salamanca, Spain. Abstract The rate of degradation of L-ascorbic acid in solution has been investigated under varying conditions, such as temperature, level of dissolved oxygen, pH, amino acids, sugars and processing conditions. Changes in pH between pH 1.5 and 7.0 accelerate L-ascorbic acid degradation. The most important factor that determines its stability is storage temperature, on which the rate of degradation of L-ascorbic acid is directly dependent. Similarly, the deleterious effect of variables such as oxygen and pH are influenced by temperature. Therefore, low temperature storage is imperative in order to regard L-ascorbic acid delay. A definite role of amino acids in L-ascorbic acid degradation has not been identified.
Br J Nutr. 1950;4(2-3):95-100. The losses of ascorbic acid during the large-scale cooking of green vegetables by different methods. ALLEN MA, BURGESS SG. http://journals.cambridge.org/download.php?file=%2FBJN%2FBJN4_2-3%2FS0007114550000266a.pdf&code=25d957615a175aa9ead73b8e039e5e6c
The processing of orange juice - looks pretty disturbing: http://www.enotes.com/orange-juice-reference/orange-juice
Cien Saude Colet. 2010 Jan;15(1):51-62. [Vitamin C loss in vegetables during storage, preparation and distribution in restaurants]. [Article in Portuguese] You can use Google Translate! http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-81232010000100010&lng=en&nrm=iso&tlng=en Moraes FA, Cota AM, Campos FM, Pinheiro-Sant'Ana HM. Source Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Viçosa, MG. firstname.lastname@example.org Abstract The main objective of this study was to evaluate vitamin c loss following vegetable manipulation stages, reception, storage, preparation, and distribution, in commercial and institutional restaurants. Seven vegetables were used: lettuce, carrots, chicory, collard greens, cauliflower, cabbage and tomatoes. Vitamin c analysis was made by high-performance liquid chromatography (hplc). After all manipulation stages, cumulative vitamin c loss was high in vegetables prepared in institutional restaurants and commercial restaurants corresponding to 44.38%-67.03% and 32.90%-71.32%, respectively. In both restaurants, storage accounted for the most expressive loss of vitamin c in the majority of the vegetables. The adoption of measurements to control vitamin c loss in vegetables is suggested, such as purchase and reception according to demand, storage at refrigerated temperatures, monitoring of hygiene and sanitation times, slicing near serving time, cooking preferably steamed, by pressure or stewed, monitoring of cooking time and temperature, and control of the exposure time between preparation and distribution. The results obtained for vitamin c content contribute to the nutritional characterization of vegetables, since studies related to this area are scarce in brazil and in the world.
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