The Healing Power of Fresh OJ (& the Industrial Chemistry in Store-Bought Juice)

Sometimes it’s the simplest things. Early last week, Maya had a runny nose and a case of the sniffles. So we bought some fresh (organic) oranges, washed and juiced ’em on our cheap-o hand-levered metal thing-gummy, which works pretty well.

You need about 5 or 6 oranges and 5 spare minutes to fill a coffee mug with fresh, delicious juice. But it’s so worth it. Maya’s sniffles vanished within a day.

In fact, the juice was so tasty that it reminded me of a story I saw a year or so back about what, exactly, is in commercial orange juice.

Funny thing. Turns out that oranges aren’t actually hanging on the trees all year long, waiting to be juiced and put into a container lined with a thin layer of plastic known to leach from acidic liquids (yeah, there’s that too — sorry…).

Because oranges are not in season year-round, the OJ companies store their juice in tanks. To keep it from spoiling in the tanks, they also take all the oxygen out of it. This has the unpleasant side effect of removing all the flavor and making it taste basically like sugar water. So before they sell it, they add back in a “flavor packet” of orange-derived stuff and chemicals to make it taste “Florida-fresh.” Here’s more:

In fact, “not from concentrate,” a.k.a pasteurized orange juice, is not more expensive than “from concentrate” because it is closer to fresh squeezed. Rather, it is because storing full strength pasteurized orange juice is more costly and elaborate than storing the space saving concentrate from which “from concentrate” is made. The technology of choice at the moment is aseptic storage, which involves stripping the juice of oxygen, a process known as “deaeration,” so it doesn’t oxidize in the million gallon tanks in which it can be kept for upwards of a year.

That’s why different brands of OJ taste different — they use a distinct signature “flavor packet” to distinguish themselves (as well as different mixes of orange varietals, as this explains):

For example, have you noticed that the OJ from MinuteMaid has a signature candy-orange flavor? In the US, manufacturers of these chemical packs emphasize high amounts of ethyl butyrate, a chemical in the fragrance of fresh squeezed orange juice that, juice companies have discovered, Americans favor this because it’s a flavor they associate with fresh, juicy oranges.

Yes, well, we’re all fools, really, if we think that the stuff in a box tastes anything like what comes fresh out of a juicer. It’s amazing what a little whiff of an orange-like odor can do to deceive the senses.

The FDA, predictably, says all of this is cool, because the flavor packs use essences derived from oranges. But one obvious question seems to be: what happens to the Vitamin C and other nutritional content from this process?

The flavor of oranges contains a ton of very healthy elements, as well as vitamins. Marion Nestle, food guru, in her tome What to Eat (pp. 276-277), notes that “Vitamin C is the most fragile of the nutrients and the one likely to show losses.”

She doesn’t really talk about this processing issue, but she does compare the nutrients in “fresh orange juice” with “orange juice from concentrate” (which has been pasteurized, dehydrated and frozen), and there is a loss of Vitamin C, as you might expect. While a fresh orange has 51 milligrams of Vitamin C, fresh orange juice (1/3 cup) has 50 milligrams, and orange juice from concentrate (also 1/3 cup) has only 39 milligrams, or a loss of 20 percent of nutritional value. And that’s not even looking, really, at the question of what other health benefits are lost and not recaptured by “flavor packs.”

Of course, just eating a piece of fruit is the best way to go, because that retains the fiber (and avoids the industrial food labs). When we juice, Maya inevitably asks to munch on slices of oranges. So that’s another, no-duh benefit of slow(er) food, prepared by us, from real ingredients. She makes the connection between the fruit and juice, and pushes the lever herself sometimes (ok, this happened, like, once, but still, it’s a good precedent).

I know a lot of kids drink juice all the time, and sure, it’s better than soda. But that’s not saying much — so this is yet another area where, at our house, we’ve decided to channel Nancy Reagan and just say no.

Unless faced with an illness and it’s fresh from us, we generally avoid juice, as I don’t want Maya thinking beverages need to be sweet. She drinks water and milk only, and seems to like it just fine. There’s a ton of sugar in juice, and not enough fiber to make it balance out. (We do make juice, kefir or yogurt into popsicles on occasion, on the theory that it’s less sugary and junky than actual ice cream. And it makes a nice sciency activity. And its fun and tasty. Etc.)

Remembering this little bit of information about de-oxygenation is enough to put me off juice more or less permanently. While I haven’t seen it covered, I wonder if a similar process is used for apple and grape juice, etc. If you know about this, or care to research it, please enlighten all of us. And then there’s always the arsenic in apple juice to worry about…

It’s really enough to make you fruity. Sniff.

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Learn More:

Here’s the ABC News coverage of this issue, and here’s a book about OJ and its processing: Squeezed: What You Don’t Know About Orange Juice, by Alissa Hamilton.

Read more about natural healing remedies this week on Healthy Child, Healthy World, which is doing a blog round-up just in time for flu season!

20 Healthy, Easy Toddler & Adult Breakfasts (That Are Not Cheerios)

This is a picture of Yogurt Burst Cheerios tha...

Unlike most of America (if we are to believe the staggering number of options in the grocery store), I’m not a big cereal person. It never has the get-up-and-go I actually need in the morning to jump-start my confrontation with living.

I’ll do a post later on my views on toddler nutrition, but in the meantime, suffice it to say, I’m somewhat skeptical about wheat, and in particular, about highly refined wheat products. (See, for example, this exploration by a critic of The China Study of the raw data from counties in China on wheat consumption and its relationship to obesity, heart disease and a host of other ills.) As a fascinating side-note: people who eat a lot of flour are considered, in my husband’s native India, to be just a little bit dumber than other people, which I find interesting, if not at all scientific.

The “Nourishing Traditions” folks are also critical of seeds and grains as hard to digest due to the phytic acid (and of expeller-pressed grains as particularly bad), and point out that people who are healthier around the world generally soak their grains before cooking them. So while I’m not quite ready to join the anti-gluten crowd, I do look for ways to keep things wholegrain, and try to avoid the pancake/waffle/breakfast strudel temptation. I do love the chia seed pudding below, but it soaks all night in milk…

(Distracting side-note: While I appreciate their back-to-basics approach to whole and farm-fresh foods, I also feel compelled to say in my persnickety way that I do not agree with everything about the dietary recommendations of the Weston A. Price Foundation (WAPF). For example, I do not think raw milk should be given to children, because it is risks their health and even their lives — in addition to e coli, bovine tuberculosis and brucellosis are also a threat, as you can read from a milk producer’s comments here to a WAPF blogger’s post full of dangerously poor advice on this particular question. For those interested in this debate, a more serious and balanced discussion of the health and political issues with raw milk is here.)

But back to breakfast. On its own, the refined sugar in most cereals is worth avoiding, especially in cereals marketed to children. And just to ensure we’re all a bit underwhelmed by the latest ad campaign for Fruity-Loop Cinnamon Crunchios, Marion Nestle’s food tome, What to Eat, has a long chapter on the suspect politics behind the cereal aisle and the fakey marketing claims of heart-healthiness stamped on virtually every box. So I think it’s important to think beyond the box for breakfast, and hopefully in the direction of nourishing, low-sugar, healthy and nutrient-rich meals.

I try to make a warm breakfast most mornings, if time allows. Cooking is a pleasant way to get over the fact that Maya has rousted me from bed far earlier than seems humanly possible, and she often takes great pleasure in climbing up on a chair and playing at sous chef.

Eggs, in particular, are a favorite, as they are healthy, full of vitamins and minerals, and a complete food. I do think it’s important to cook them thoroughly, as rates for salmonella poisoning are too high and many farm conditions for eggs are atrocious. We like organic, pastured eggs from small farms for this reason, and because they are also higher in vitamins and minerals from the chicken’s more natural diet of grubs and seeds. (Just a “free range” label is misleading; it often means that the chicken never went outside.) As you’ll see from the suggestions below, there’s a reason why Maya’s favorite things to make in her own small wooden kitchen are eggs!

Below are more than 20 half-decent ideas for a fairly easy and delicious breakfast, with a bonus: most, if not all, would appeal to adults, and also are good candidates for a busy toddler’s begrudging consideration:

  1. Simple french toast, with dense wholegrain, good quality bread. To pasture-raised organic eggs, I add whole, grass-fed organic milk, vanilla and cinnamon, soak the bread and cook it in organic, grass-fed butter, which provides plenty of flavor even without maple syrup or other sugars; if you need something sweet on top, pan roasting fresh orange slices for half a minute can do the trick, and fresh berries are also delicious in this role;
  2. An even easier variation on the above is an Egg-in-the-Hole: pinch a hole in the bread, fry the bread in some butter, and drop an egg into the open space;
  3. Hard-boiled eggs on buttered wholegrain toast (with specifics as above in 1); 7-8 minutes of boiling will cook eggs thoroughly; add pepper and a touch of salt;
  4. Egg scrambles, which are a great way to bring veggies to the breakfast menu. Just add butter to the pan, and cook the vegetables until the moisture is mostly gone. Favorite combinations include: 1) feta, tomato, spinach; 2) peppers, cheddar and green onion; 3) caramelized onion and swiss; 4) cauliflower with a touch of mild curry and cilantro.
  5. Frittatas, like this one with cauliflower, spinach and asparagus (boiled or steamed potatoes, peas, or julienned zucchini, are also good options; sausage can be added as well);
  6. Fritters: I don’t used canned veggies, so I take 1/2 cup of frozen vegetables (like corn and peas, and cook in water in the microwave for 2 minutes in a small glass bowl, then drain). Mix the vegetables with an egg, pinch of salt and about a tablespoon of flour and cook in melted butter or oil (I use medium-heat organic coconut oil) to make fritters. Variations to try: add grated carrot, grated coconut, fresh mild herbs like basil, mint, or cilantro. Serve with plain yogurt for dipping.
  7. Egg salad: Everyone has their own recipe, I’m sure. I use hard-boiled eggs, a small dice of (organic) apples, onions and celery, with a dollop of (organic) mayonnaise, a dash of salt, pepper and cumin, and chopped slivered almonds, and serve on buttered toast;
  8. Channeling the wonderful Julia Child, a one or two-egg omelet — when I’m feeling bold, I add a streak of pesto, a smear of (organic) ricotta cheese, and diced tomatoes just before attempting to fold it neatly in half like our hero;
  9. Easy herb popovers, which I serve with smoked (wild-caught) salmon or scrambled eggs with spinach (these do use flour, but are mostly eggs, and are so worth it anyway);
  10. Fried slabs of polenta with melted cheese and fried eggs (to avoid the plastic packaging of ready-made, here’s a dead-easy way to make your own rosemary polenta);
  11. Oatmeal (here are directions for soaking it overnight to make it super-nourishing); I add flaked, unsulphured organic coconut; organic flax and chia seeds, whole milk for cooking and on top, unsulphured, organic raisins or other dried fruit, cinnamon and a small amount of blackstrap molasses, which is high in iron, and then add fresh berries when cooked (this sounds like a lot of ingredients to have on hand, but Maya likes this so much that I just buy the stuff and keep it together in the cupboard); I’ll note that oatmeal is also considered a very supportive food for pregnant and nursing moms, and assists with lactation, as do coconut and flax;
  12. Coconut Raisin-Nut Cous-Cous, as I describe here (in addition to what’s in the recipe at the link, I’ll note that walnuts, which can be chopped small, are high in Omega 3s);
  13. Brown rice pudding: in a similar turn, just take last night’s cooked brown (organic) rice, cook with milk at a level that almost submerges the rice, add cinnamon, raisins, grated coconut, a touch of vanilla and cashews, and boil gently until soft;
  14. Brown rice, coconut and green lentils, cooked with coconut milk: (Soak the rice for as long as you can — an hour is best if you have the time, but even 20 minutes is better than nothing.) Add 2 cups rice and 1 cup split green lentils (also called moong dal) to the (stainless steel) rice cooker, with 6 1/2 cups water and 1 can of (BPA-free Native Forest brand organic) coconut milk. Cook as normal. Variations: add grated coconut, grated carrots, fresh or frozen peas, cinnamon or grated nutmeg.
  15. Thick wholegrain toast spread with ricotta and sliced dried or fresh figs (if using dried, moisten first and microwave for 15 seconds before slicing), warmed slightly in the toaster or regular oven, or toast with sliced bananas and cashew or peanut butter;
  16. Grilled cheese sandwich (it had to be in here somewhere!): I add black bean hummus spread and thin slices of tomatoes to the sandwich, and have been known to slip in fancy gruyere or other nice cheeses that Maya will only eat melted;
  17. Sweet potatoes, cooked in the microwave, contents scooped out and mashed with cashew or peanut butter and a little milk until smooth and creamy;
  18. Wholewheat quesadillas: with roasted red peppers and cheddar; or mushrooms and swiss cheese, with plain yogurt for dipping;
  19. Simple huevos rancheros: chop tomatoes and garlic and saute, add can of (BPA-free Eden brand organic) black beans, serve with scrambled or fried eggs,  avocado slices and warmed tortillas, salsa or diced tomatoes optional;
  20. A make-ahead option: Wholewheat or rice flour carrot, banana, pumpkin or zucchini bread or muffins with cream cheese or ricotta cheese (I’ll add raisins, flax seeds and nuts to anything);
  21. A bonus no-cook, make-ahead option: Chia seed pudding: combine 2/3 cups (organic) chia seeds, 2 cups whole organic milk, 1/2 tsp vanilla extract, a touch of sugar and a Tbl of shredded coconut (optional) and leave overnight in the refrigerator for a delicious, omega-3 rich pudding. Serve with fresh blackberries if you have ’em. (Note: chia seeds, due to uncertainty about their properties, are not recommended for pregnant and nursing women, or people with high triglycerides);
  22. A bonus no-cook option for really hot days: fruit salad with mint and grated coconut — just use whatever fruit is in the house, and serve it up with plain yogurt for dipping or drop it all into a (glass) blender for a smoothie. To avoid having to use ice and diluting it, try frozen (organic) fruit instead. When they’re not looking, you can even sneak in some avocado and get away with it, most days.

Update:

Here’s three more we like recently that are super-fast for on-the-go mornings:

  1. Raisins and seeds: Maya loves raisins (I use unsulphured organic ones given the high levels of pesticides on grapes), mixed with organic chopped nuts, pumpkin seeds and other squirrely seeds from the bulk foods aisle. I’ll also throw in some grated coconut.
  2. Low-sugar flavored yogurt with granola, ’nuff said.
  3. Rice or spelt cakes with peanut/almond/cashew butter, raisins optional. (I’m using more rice alternatives given the issues with arsenic in rice, opt for brown organic rice cakes, which have less arsenic, with minimal or no additives.)

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If you like this post, you may want to check out an old, still-functioning grist mill my parents discovered for freshly milled flour, grits, polenta and oats, which are amazing (though not organic). They can be mail-ordered by the pound unless you happen to live near Oak Ridge, NC, in which case you should really just go pick up some of these tasty grits.

You might also like:

I hope this adds a few ideas to your early-morning arsenal!

Two Simple, Delicious Breakfasts

1) Passion Fruit Yogurt

If you are ever lucky enough to come across puckered, indented, ripe passion fruit in the store, by all means pick it up. It makes a scrumptious and easy breakfast with a mildly sweet yogurt (I used Pequea Valley Farm lemon yogurt, which is unbelievably good) and slivered almonds. It’s just sour-sweet enough, and very refreshing.

2) Perfectly Soft-Boiled Eggs

Marion Nestle‘s tome, What to Eat, sufficiently convinced me that runny eggs, although once perhaps far safer, are no longer to be trusted given modern farming methods. I do source eggs with care — picking organic and pasteured eggs whenever I can. Still, for some these will be past perfection.

I boiled these for 8 minutes. They were delicious on buttered toast.

We’ve Been Slimed — and It’s Not Necessarily Pink

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Cross-posted from the Environmental Working Group‘s blog, Enviro-blog.

Last month, the New York Times published a story about my efforts when I was pregnant to rid my home of toxic chemicals. The story featured a photo of my 18-month-old daughter and recounted how I threw out a large pile of cosmetics, cleaners and other products that my research, using the Environmental Working Group’s online Skin Deep Cosmetics Database, found to contain dangerous substances. While at the time I thought I was doing the right thing for my family, when I read readers’ comments, I felt as if I were on Nickelodeon, in one of those scenes when an unsuspecting person has an entire bucket of green slime dumped on her head.

Readers sneered at my decision to purge my home of toxics when I was pregnant, calling me a control freak with mental health issues. More than one actually suggested that I had obsessive compulsive disorder. There was a certain amount of denial in the comments — an attitude that if something hasn’t killed us by now, it’s probably fine.

Given this response, I’ve been fascinated to watch the public outcry following disclosures that sellers of ground beef have been adding so-called “pink slime” to ground meat to save money. This stuff, officially called “lean finely textured beef.” is made by gassing and repackaging “lean trimmings” from the slaughterhouse floor. After a strong show of public outrage, grocery stores and restaurants have been dropping the stuff like a rotten egg.

Meanwhile, the meat industry has gone on the defensive. Even food-safety heroes like Marion Nestle concede that “pink slime” – despite being a low-quality version of “food” that should really only be suitable for pets and is disgusting to contemplate – is, as the Obama administration has said, safe to eat.

But what if I told you that a far more dangerous type of “pink slime” was actually all over your house and is still all over mine? I’m exaggerating, of course (likely due to my OCD). But hear me out.

Petrochemicals, as we all know, are the basis for plastics. The polyurethane foam in furniture and baby products? Courtesy of the oil industry. As Theo Colborn, a pioneer on chemical health issues, writes in the introduction to “Slow Death by Rubber Duck,” “[w]hen one considers that almost all of the common hormone-disrupting chemicals are derived from oil and natural gas, one can begin to understand why the public does not know the nature of these toxic chemicals, their source, and how and where they have entered our lives.”

Preservatives in cosmetics, flame retardants in furniture, even common ingredients in food are derived from – or are – petrochemicals. Just like pink slime, the by-products of oil production are given a home among the multisyllabic lists of chemicals in ordinary household products, both as a way to find a disposal location for them and to sell them for profit.

In my opinion, this is to be expected: companies will sell what they have any way they can. It is even, you might say, “natural” for corporations to try turn a penny off their garbage. If the impacts on human health weren’t so devastating, and if they told us what they were doing and gave us a choice, well, it might be fine. It would at least be better.

Obviously, though, that’s not what happens. Instead, the things we buy are riddled through with oil-knows-what. Attempts to ban harmful chemicals have to move forward one by one with repeated scientific trials, each regulatory judgment fought tooth-and-nail by the industry. And the chemical/oil industry too often prevails, as happened with the federal Food and Drug Administration’s recent absurd failure to ban bisphenol-A, a dangerous chemical in plastic that’s been linked to obesity, endocrine disorders, diabetes, behavioral problems and reproductive health impacts.

We used to think pollution was out there, like the burning Cuyahoga River. It’s profoundly uncomfortable, instead, to acknowledge that it has intruded where we need to feel safe: in our homes and even our bodies.

No one really knows the compounding effects of, for example, the chemicals that act like hormones in our plastics when combined with the traces of birth control pills in our drinking water. As just one example, I am concerned about my daughter’s health in light of the possibility that hormones in products could be factors in the early onset of puberty among American girls, a widespread phenomenon.

Those who criticized me on The New York Times website were right about one thing: knowing about all this stuff does sometimes feel like enough to drive you crazy. That’s why I think that there should be rules that prevent products from entering the stream of commerce until they are proven to be safe, to replace the current standard of, basically, “whatever.”

So, in the face of all the uncertainty about health impacts from toxics, maybe I am a control freak. That is, if being a control freak means that I try to control my family’s exposure to harmful chemicals – or even those that just could be harmful. I don’t want to hand over the responsibility to some oil exec who would like to use our homes and lives as a place to store his leftover gunk.

But the sad truth is that it’s practically impossible to control altogether our exposures to the many chemicals in our cars, in the air and dust and in furniture and household items. I know too much to think I can control it all. And even when I’m making judgment calls, it’s far more difficult than it should be to know whom (and what) to trust.

Like every family, we are doing the best we can, given our limited information, time and budget. I believe this is normally called “parenting.” After all, someone is making all the decisions about what we’re exposed to and what the ingredients in everything are. For my daughter’s sake, I only wish it were me.

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