Guest guest Posted November 9, 2007 Report Share Posted November 9, 2007 Hi, Just got my VRG news in the email and I saw this. Because I get Florida's Natural I now must think about changes. I actually prefer to get the one without Calcium and Vit D but more often then not just the plain OJ without pulp is not available. Anyway, thought there might be people in this group who would like to know the following. Gary =============================================== http://www.vrg.org/vrgnews/2007nov.htm#s6 6) ORANGE JUICE, FISH OIL, AND CARMINE by Reed Mangels, PhD, RD The following was confirmed in writing, except for Minute Maid, which was confirmed on the phone by their Customer Service Department Update on Orange Juice and Other Juice Products Tropicana Healthy Heart Orange Juice now contains fish gelatin and omega-3 fatty acids from fish oil. The vitamin D in the following juices is derived from lanolin from sheep's wool: * Tropicana Orange Juice with Calcium and Vitamin D * Tropicana Orange Juice with Lots of Pulp, Calcium, and Vitamin D * Minute Maid Orange Juice with Calcium and Vitamin D * Minute Maid Orange Juice with Multi-vitamins * Florida Naturals Orange Juice Plus Calcium with Added Vitamin D * Florida Naturals Home Squeezed Style Orange Juice Plus Calcium with Added Vitamin D The following juices or juice products contain carmine (also called cochineal), a food coloring derived from the dried bodies of female beetles: * Tropicana Sweet Grapefruit Juice (refrigerated) * Tropicana Tropical Tangerine Fruit Squeeze * Tropicana Ruby Red Grapefruit 100% Juice (non-refrigerated); however, the Tropicana Ruby Red Grapefruit found with the refrigerated juices does not contain cochineal or carmine * Tropicana Fruit Punch (non-refrigerated) * Tropicana Strawberry Orange Juice (non-refrigerated) * Tropicana Ruby Red Grapefruit Juice Beverage (non-refrigerated) * Tropicana Strawberry Banana Fruit Smoothie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2007 Report Share Posted November 9, 2007 Gary, That's why I love this group. Guess it is time to break out the juicer and go fresh. I asked this question before but no one responded how to we get enough calcium for growing children if we don't drink OJ with calcium? =^.^= Steph Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2007 Report Share Posted November 9, 2007 Hi Steph, I get loads of calcium from greens. Maybe you can sneak some cooked spinach into your kids' food. I also have been adding some blackstrap molasses into my smoothies, which is also full of calcium. Here's a good summary of calcium rich foods: http://whfoods.org/genpage.php?tname=nutrient & dbid=45#foodsources Sharon Steph wrote: > Gary, > That's why I love this group. Guess it is time to break out the juicer and go fresh. I asked this question before but no one responded how to we get enough calcium for growing children if we don't drink OJ with calcium? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2007 Report Share Posted November 9, 2007 Gary, Thanks for posting this, I don’t drink OJ (not until I get that juicer I want for Christmas) but I found the newsletter very interesting and I d to it. Di Gary <gsmattingly wrote: Hi, Just got my VRG news in the email and I saw this. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2007 Report Share Posted November 11, 2007 Pasteurized (cooked) orange juice, or any fruit juice, makes your body acidic. Therefore, it actually leeches calcium out of your bones to neutralized the acid! Raw fruit and juice is the only way to go, if you are going to consume it all the time. So drinking fortified juice (i.e. OJ with added calcium) will only make it somwhat neutral, and not give you any usable calcium. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2007 Report Share Posted November 11, 2007 why would pasteurizing change how your body digests and uses the juice? I understand the heat destroys some vitamins, enzymes, and nutrients, but I don't understand where you found the other part. Not debating it, just curious. melissa , Kathleen keene <naturekeene7 wrote: > > Pasteurized (cooked) orange juice, or any fruit juice, makes your body acidic. Therefore, it actually leeches calcium out of your bones to neutralized the acid! Raw fruit and juice is the only way to go, if you are going to consume it all the time. So drinking fortified juice (i.e. OJ with added calcium) will only make it somwhat neutral, and not give you any usable calcium. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2007 Report Share Posted November 11, 2007 Please provide reliable links with more information if possible. Everything is fortified and I'd hate to see how sick the junk food eaters would be if they took that part away from foods, I feel the body does absorb the added calcium in OJ but I could easily be worng.. Marsha > , Kathleen keene > <naturekeene7@> wrote: > > > > Pasteurized (cooked) orange juice, or any fruit juice, makes your > body acidic. Therefore, it actually leeches calcium out of your bones > to neutralized the acid! Raw fruit and juice is the only way to go, > if you are going to consume it all the time. So drinking fortified > juice (i.e. OJ with added calcium) will only make it somwhat neutral, > and not give you any usable calcium. > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2007 Report Share Posted November 11, 2007 , " Melissa " <mapalicka wrote: > > why would pasteurizing change how your body digests and uses the > juice? I understand the heat destroys some vitamins, enzymes, and > nutrients, but I don't understand where you found the other part. Not > debating it, just curious. > melissa Hi Melissa and all, Here is a website that explains it, but I got most of the info from places like Hallelujah Acres (hacres.com) and raw food people like Frederic Patenaude and such. Here is the link: http://www.a-better-way.com/naturalhealthschool/acid-alkaline.html (They list cooked fruit as acid forming, and raw as alkaline forming, with some exceptions, like sour cherries.) Most people who suffer from unbalanced pH are acidic. This condition forces the body to borrow minerals—including calcium, sodium, potassium and magnesium—from vital organs and bones to buffer (neutralize) the acid and safely remove it from the body. Because of this strain, the body can suffer severe and prolonged damage due to high acidity—a condition that may go undetected for years. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2007 Report Share Posted November 11, 2007 It wasn't enough info for me either. I have an acidic problem with raw tomatoes compared to canned and same goes for pineapple and a few other fruits. I'd need to see a lot more info Donna Sent via BlackBerry from T-Mobile " none ya " <black_rayne80 Mon, 12 Nov 2007 14:54:55 Re: Perturbed about OJ additives would you rather buy a product that potentially has illness causing bactera in it and a shelf life that is so short that the price would be almost un-affordable?..cause thats what you will get without pasteurizing juice/milk/etc...i think i would take my chance on becoming a little bit acidic according to one or two doctors (as per the paper), then drink paseurized beverages and know that i am getting a drink that does not have any bacteria in it and will not cause me to get sick...just my 2 cents... @ <%40> , " Kathleen " <naturekeene7 wrote: > > @ <%40> , " Melissa " <mapalicka@> > wrote: > > > > why would pasteurizing change how your body digests and uses the > > juice? I understand the heat destroys some vitamins, enzymes, and > > nutrients, but I don't understand where you found the other part. > Not > > debating it, just curious. > > melissa > > > Hi Melissa and all, > > Here is a website that explains it, but I got most of the info from > places like Hallelujah Acres (hacres.com) and raw food people like > Frederic Patenaude and such. > Here is the link: > http://www.a- <http://www.a-better-way.com/naturalhealthschool/acid-alkaline.html> better-way.com/naturalhealthschool/acid-alkaline.html > > (They list cooked fruit as acid forming, and raw as alkaline > forming, with some exceptions, like sour cherries.) > > Most people who suffer from unbalanced pH are acidic. This condition > forces the body to borrow minerals—including calcium, sodium, > potassium and magnesium—from vital organs and bones to buffer > (neutralize) the acid and safely remove it from the body. Because of > this strain, the body can suffer severe and prolonged damage due to > high acidity—a condition that may go undetected for years. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2007 Report Share Posted November 12, 2007 would you rather buy a product that potentially has illness causing bactera in it and a shelf life that is so short that the price would be almost un-affordable?..cause thats what you will get without pasteurizing juice/milk/etc...i think i would take my chance on becoming a little bit acidic according to one or two doctors (as per the paper), then drink paseurized beverages and know that i am getting a drink that does not have any bacteria in it and will not cause me to get sick...just my 2 cents... , " Kathleen " <naturekeene7 wrote: > > , " Melissa " <mapalicka@> > wrote: > > > > why would pasteurizing change how your body digests and uses the > > juice? I understand the heat destroys some vitamins, enzymes, and > > nutrients, but I don't understand where you found the other part. > Not > > debating it, just curious. > > melissa > > > Hi Melissa and all, > > Here is a website that explains it, but I got most of the info from > places like Hallelujah Acres (hacres.com) and raw food people like > Frederic Patenaude and such. > Here is the link: > http://www.a-better-way.com/naturalhealthschool/acid-alkaline.html > > (They list cooked fruit as acid forming, and raw as alkaline > forming, with some exceptions, like sour cherries.) > > Most people who suffer from unbalanced pH are acidic. This condition > forces the body to borrow minerals—including calcium, sodium, > potassium and magnesium—from vital organs and bones to buffer > (neutralize) the acid and safely remove it from the body. Because of > this strain, the body can suffer severe and prolonged damage due to > high acidity—a condition that may go undetected for years. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2007 Report Share Posted November 12, 2007 I'm changing the subject just a little from OJ. Your post really caught my attention. I love fresh tomotoes and even love to buy the wedges canned and will just eat them cold. But I do have a problem with spaghetti sauce, pizza sauce, .... heartburn, indigestion type problems and feel like it is the sauce. Is that the reason why? Acidic changes? Wonder why the plain canned tomotoes don't seem to bother me? I'll have to check into this further and maybe keep some notes. Val , thelilacflower wrote: > > It wasn't enough info for me either. I have an acidic problem with raw tomatoes compared to canned Quote Link to comment Share on other sites More sharing options...
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