![]() ![]() Organic fruit had a commercially preferred thinner peel, and the juice was higher in ascorbic acid and sugars and lower in nitrate and the drug interactive furanocoumarins. (16) Recurrent consumption of grapefruit juice (8 oz, 3 times/d for 6 days) also was found to increase the kinetics of. ![]() Conventional fruit was better colored and higher in lycopene, and the juice was less tart, lower in the bitter principle naringin, and better accepted by the consumer panel than the organic fruit. However, repeated consumption of double-strength grapefruit juice (200 mL, 3 times/d for 3 days) increased triazolams mean AUC by 143, compared with an increase of 49 with just a single 200-mL glass of double-strength juice. Within each harvest season, conventional and organic whole fruits were compared for marketable qualities (fruit weight, specific gravity, peel thickness, and peel color), and juices were compared for marketable qualities (specific gravity, % juice, and color), human health-bioactive compounds (minerals, ascorbic acid, lycopene, sugars, pectin, phenols, and nitrates), and consumer taste intensity and overall acceptance. Whole grapefruits from each production system were harvested between 8 h at commercial early (November), mid- (January), and late season (March) harvest periods for three consecutive years. The aforementioned production variables common to both production systems were matched for comparison of Texas commercially grown conventional and certified organic Rio Red red-fruited grapefruit. This is due mainly to a lack of rigor in research studies matching common production variables of both production systems, such as microclimate, soil type, fertilizer elemental concentration, previous crop, irrigation source and application, plant age, and cultivar. For more info on this, we’ve highlighted these concerns in the section “Downsides of organic juice.Most claims that organic produce is better tasting and more nutritious than nonorganic (conventional) produce are largely unsubstantiated. Several studies point to potential health benefits of drinking juice in moderation, which we highlight in the section “Benefits of drinking organic juice.” You are exactly right that an entire fresh fruit would be much more beneficial nutritionally speaking than juice, especially due to the fiber content in fresh fruit. While too much of any type of sugar - even those naturally occurring in juice - is not beneficial for the body, 100% fruit juice in moderation supplies beneficial plant compounds, vitamins and minerals. Naturally occurring sugars are found in foods like fruit and milk. Added sugars supply “empty calories,” meaning provide plenty of energy but offer no other nutrients (vitamins, minerals, etc). It’s a perfect opportunity to point out the difference between added sugar - which we discuss in our article “Sugar in Food: The Ultimate Guide” - and naturally occurring sugars.Īdded sugars are forms of sugar that are introduced to food and beverage products during processing. GreenChoices Principal Dietitian here! This is a great observation, thank you for your comment. ![]() Whereas juice is less filling and can be easy to overconsume, the fiber in whole fruit helps keep you full ( 19). That’s because fresh fruit and vegetables have one major advantage over juice: fiber.įiber helps slow the release of sugar into your bloodstream, is great for your gut health, and also adds bulk to food. The Dietary Guidelines for Americans recommends at least half of your total fruit intake come from whole fruit and vegetables. Ultimately, this shows that while whole fruit and pulpy juice may help improve heart health, pulp-free juice may have negative impacts ( 18). In one study, researchers found that pulp-free juice increased levels of LDL (bad) cholesterol in the blood by 6.9%, while whole fruit and juice with pulp decreased LDL cholesterol. Studies have also compared the heart healthy benefits of whole fruit versus juice with and without pulp. Though organic juice has many potential benefits, there are certain downsides.įor one, studies show that while whole fruit consumption is associated with a lower risk of type 2 diabetes, a greater consumption of fruit juice may be associated with a higher risk ( 17). ![]()
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