Pasteurizing Juice – Dangers of Juice Pasteurization
Pasteurizing Juice Dangers
Can juice pasteurization of shop bought “healthy” juices be damaging your health? Or is the deceptively high sugar content making you fat? Discover the Hidden Dangers!
The benefits of juicing your own fresh produce – fruit and vegetables – are not only amazing, but fascinating too, but they are not all that obvious.
The scary thing is however, that there are definitely health implications involved when consuming commercial fruit juices. Pasteurizing juice can be dangerous to your health!
Everyone believes that shop bought juices are “healthy” juices. However, they are treated in a few different ways in order to make them safe for our consumption. Juice pasteurization is one of these methods.
As you most probably know, pasteurization is the method most commonly used to make our commercially available milk and juice drinks, ‘safe’ to consume.
This method, sometimes known as thermal pasteurisation, is achieved by heating the milk, juice or food product, to a certain temperature to destroy any harmful bacteria, keeping it at that temperature for a certain amount of time and then rapidly cooling it to a safe storage temperature.
Unfortunately though, this heating procedure also kills off the beneficial bacteria as well.
This treatment changes the content of casein (or milk protein) to an inorganic form which cannot be assimilated (broken down) by the human body. This can then weaken our immune systems, and be responsible for causing allergies and associated health problems such as asthma, chest infections, nasal congestion, high blood cholesterol and even increased risks of stroke and heart disease.
It has been reported that when we consume cows milk, an excess of mucus is formed in our lungs, sinuses and intestines. The mucus then goes on to harden and form a coating on the inner wall of the intestines which, in turn, leads to poor absorption of food nutrients.
The following is an excerpt from an interesting article: Milk: It Does A Body Good by Lori Lopinski, a Certified Nutritional Consultant, lecturer and writer whose articles have been published and quoted in highly respected national and international health journals and books:
…”Not only does pasteurisation kill the friendly bacteria, it also greatly diminishes the nutrient content of the milk. Pasteurised milk has up to a 66 percent loss of vitamins A, D and E. Vitamin C loss usually exceeds 50 percent. Heat affects water soluble vitamins and can make them 38 percent to 80 percent less effective. Vitamins B6 and are completely destroyed during pasteurisation. Pasteurisation also destroys beneficial enzymes, antibodies and hormones. Pasteurisation destroys lipase (an enzyme that breaks down fat), which impairs fat metabolism and the ability to properly absorb fat soluble vitamins A and D. (The dairy industry is aware of the diminished vitamin D content in commercial milk, so they fortify it with a form of this vitamin.)
We have all been led to believe that milk is a wonderful source of calcium, when in fact, pasteurisation makes calcium and other minerals less available. Complete destruction of phosphatase is one method of testing to see if milk has been adequately pasteurised. Phosphatase is essential for the absorption of calcium.”…
It is known that there are problems related to commercially available, pasteurised cows milk. Bovine somatotropin is a protein hormone produced in cattle, also known as BGH or bovine growth hormone. Within the last 20 years it has been synthesized, and is known as rBST (recombinant bovine somatropin) or rBGH (recombinant bovine growth hormone) and is administered to cattle, along with antibiotics, and it has to be said that some of these drugs will make their way into our milk, in one form or another.
If you choose to drink unpasteurised milk, you will need to be particularly careful to keep it properly refrigerated, as it generally has a very short shelf-life and this is because it won’t have been heat treated and so could contain harmful food poisoning bacteria.
So, pasteurizing juice can be damaging to the natural consistency of certain juices, apple juice being one of them, as it separates the water content out from the sugar content, creating a clear yet cloudy effect with some sediment, however many commercial processors can filter this to produce a completely clear juice.
Pasteurizing juice can also damage the benefits and nutritional value of the juice by breaking down its nutrients.
However, without this juice pasteurization method, the e. coli, salmonella and cryptosporidium bacterias, which are not naturally present in any raw fruit, but which can be introduced to raw fruit by either humans or animals, would make commercially produced fruit juices extremely dangerous.
There are other methods in addition to juice pasteurization currently being used to render our juices safe, but approximately 98% of all juices sold will have been pasteurised.
Other methods of making fruit and vegetable juices safe include: surface treatment of the fruit itself, high pressure treatment or UV irradiation. Juices that have been produced using one of these other methods will be labelled on their packaging as “treated”.
Pasteurisation is quite obviously considered to be a ‘safe’ method to treat juice and milk, even though the process appears to alter the products in what appears to be a negative way.
Despite this, if you are happy to continue to drink pasteurised juice or milk products, then commercial companies will continue using the process of juice pasteurization. But one thing is definite – when you juice your own fresh, thoroughly washed (and you know that because you’re the one washing it) fruit and vegetables, you can be certain that you can make a healthier juice than any juice available in your supermarket or local grocery store, whether it be pasteurised or treated!
In addition to that of course, it’ll undoubtedly be delicious!
Maybe once you’ve tried your very own juice, you will see the difference between, for example, a store bought orange juice, preserved in a treated carton, for untold months, compared to a freshly prepared orange juice with all of its flavour and nutrients fully in tact - you most definitely won’t go back once you’ve discovered the benefits of juicing for yourself!
And another hidden danger - the sugar content!
Could the sugar content in your commercially produced fruit juice be contributing to your weight gain?
|This entry was posted by Sue on August 10, 2010 at 08:45, and is filed under Nutrition, Tips & Advice. Follow any responses to this post through RSS 2.0. Both comments and pings are currently closed.|
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