Note to self: Do not ever again join Herbs of the World. *Nothing wrong with making that statement..right?* The more you ask me to remove it Fred..the longer I will leave it. You might be asking nicely, but the fact remains that you are trying to tell me what to do with my page. I see nothing wrong nor hurtful in anyway in my statement to MYSELF. No one comes to my page including me. You sound insecure. If your friends/members know you, then my statement to myself should not bother you nor them. Anyhow, I believe it is my American right to express my disappointments (even though I didnt mention anything about the incident), disagreements and opinions. Just because I am a Christian, does not mean that I cannot exercise those rights. Even God expresses these things. May every day of your life be filled with blessings*
Good Food -- Forbidden Fruit Juice? Date effective: December 13, 2006
Content provided by Alternative Medicine Magazine
Orange juice has always been a cherished part of my morning routine -- and no wonder. Tossing back a glass of it jolts me out of my early morning stupor, packs antioxidants and other nutrients, and counts as one of the five to nine servings of fruits and vegetables the National Cancer Institute says I should be getting each day.
So what's the problem? Ask any of the growing number of my friends who have stepped onto the low-carb bandwagon and are waking up (or trying to) to glasses of water instead. Who needs all that sugar, which is nothing but simple carbohydrates, the type we've been told to avoid?
Indeed, the popularity of low-carb diets is most likely responsible for the four percent drop in sales of refrigerated juices over the past year. Though it's not news that juice is high in sugar and low in fiber, it may be the first time juice has been penalized for these nutritional deficits.
Many nutritionists suggest limiting your juice intake to one small glass a day, mainly because of all those sugary calories. (My morning cup of o.j. contains about 110 calories and 20 grams of sugar -- as much as what you'd find in an Almond Joy!) And fruit juice raises blood sugar levels far faster than more slowly digested high-fiber foods like, say, whole fruit. Chronically high blood sugar levels are at least part of the reason for the alarming rise of insulin resistance, the precursor to Type 2 or adult onset diabetes (which is also on the rise). Some low-carb proponents also believe high blood sugar levels make it harder for you to lose weight.
Another reason to rethink my daily allegiance to juice: Some of its natural nutrients are lost during pasteurization, a heat-treatment process that destroys bacteria like salmonella and E. coli, but also knocks off fragile nutrients like vitamins C, A, and E and some B vitamins, like pantothenic and folic acid. There's debate about how destructive the process is, but most nutritionists agree that at least some vitamins and enzymes are destroyed. "Anytime we manipulate something, as pasteurization does, it can change the bioavailability of the vitamins," says Jan Hamilton, founder of Nutritional BioMedicine.com, a nutrition consulting firm in Aspen, Colorado.
At the same time, juices remain a whole lot healthier than some other sugary beverages so many of us drink (I cringe when I think of the sodas I used to guzzle). "They're a delightful way to get antioxidants without taking a pill," says Hamilton. And there are plenty of ways to maximize your nutritional gains: Buy frozen juice, for instance, which is less likely than bottled juice to lose nutrients over time. Or look for organic juice -- several studies suggest organic produce is more nutritious to start with, and some manufacturers, like Naked Food-Juice and Odwalla, say they use a gentler pasteurization process in order to preserve nutrients.
But if you really want to get the most out of juice, you'll have to make your own. And despite all the fancy juicers you see in stores nowadays, it's better to use an old-fashioned blender. "Drinking fresh juice with the pulp makes it healthier than any you can make with a juicer or buy in a store," says nutritionist Theresa Romano, president of Next Level Nutrition, a nutritional consulting company in Hicksville, New York.
I took up the challenge the other day by blending up some strawberries, grapes, and apples, and adding a splash of my old standby, orange juice. It was thicker than I'm used to, but splendid. Still, the chances of me making a session with the blender a routine part of my hectic mornings are slim to none -- it's the convenience of juice I've always appreciated.
So I've decided to become a savvier shopper and buy only 100 percent juice, preferably the frozen kind. I'm also now diluting my juice with sparkling water and experimenting with vegetable juices, like the low-sodium V-8 I just bought, which have much less sugar than fruit juice. For me -- and I imagine, many like me -- it's hard enough to get those 5 to 9 servings a day without giving up my one sure bet. It would also be much harder to wake up every morning.
Lemon-Lime Ginger Ale
A refreshing low-sugar choice for a lazy afternoon in the hammock. The grapes and apple sweeten the bite of the ginger and citrus.
1 apple, cored and sliced
1/2 inch fresh ginger
handful of seedless grapes
sparkling mineral water
Blend the apple and ginger together, then add the rest of the fruit, and blend again. Pour into a large glass; fill with sparkling water and ice.
Citrus Mango Freeze
The sweet and the tart blend into a low-calorie icy slush, which delivers a nutrient-filled chill even on the hottest summer day. (Adapted from The Healthy Kitchen by Andrew Weil, M.D., and Rosie Daley.)
3 mangoes, sliced (4 cups)
3/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
1/2 cup crushed ice
1/2 cup sparkling water
6 fresh strawberries
l sliced lime
Place mango and juices in a blender. Add the ice and water and blend. Divide among martini glasses or short tumblers. Drop 1 strawberry in each and garnish rims with a lime slice.
This bracing warm-weather drink is so loaded with antioxidants you can practically see them. (Adapted from Stop the Clock! Cooking by Cheryl Forberg, R.D.)
3 cups fresh cranberries or one 12-ounce bag frozen cranberries
1 quart unsweetened Concord grape juice
1 teaspoon grated citrus peel (lemon, lime, orange, or tangerine)
Rinse cranberries and transfer to a 2-quart saucepan. Add the rest of the ingredients. Bring to a boil, reduce heat to medium, and simmer until the cranberries burst, about 10 minutes. Strain the juice -- without pressing the cranberries -- through a cheesecloth-lined sieve. Chill. Serve as is or with sparkling water and crushed ice.