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Fresh Vegetable & Fruit Juices vs. Packaged Juices: How Do They Compare?

by

William Paice

As vegetable and fruit juicing has grown in popularity, many people have come to wonder what the difference is between fresh juices made at home or at a juice bar and the bottled ones available at the grocery store. You may wonder if fresh fruit and vegetable juices are worth the price of investing in a home juicer or buying freshly pressed drinks at a restaurant.

First, it is important to distinguish between different types of product. Shelf-stable juice is pasteurized and preserved in such a way that it does not need to be refrigerated. Shelf-stable products are packaged in aseptic packs, cans, glass bottles, or plastic bottles and last for a long time without spoiling.

A second category are pasteurized: these are perishable and must be refrigerated, having a shelf life of anywhere from two weeks to several months. This includes most orange juices. These products are not packaged in totally oxygen-free environments so they do eventually spoil, but shelf life is extended by exposing the juice to heat in a process called pasteurization.

There is also a third category can be found at the grocery store. This type is comprised of juices that purport to be “fresh” or “fresh-squeezed” and are found in sealed bottles in the refrigerated section of the store. Consumers may be confused by what the term “fresh” means in this case.

These juices were generally never boiled, are not from concentrate, and were made more recently than other juices. However, they tend to be made at least a day (or possibly several days) before you purchased them, and have therefore partially oxidized, reducing vitamin C content and negatively affecting taste.

Truly fresh vegetable and fruit juices are those which are made with a home (or commercial) juicer and should ideally be consumed within 30 minutes of being made. They contain enzymes and vitamins that pasteurization destroys and that longer-term storage degrades. Fresh vegetable and fruit juicing produces juices that contain all of the fresh goodness of the whole fruit or whole vegetable, uncompromised by excessive processing.

It is worth noting that there is a significant difference in the taste of processed juices versus fresh juices. Fresh juices contain a higher water content and generally have a lower concentration of sugar because they have not been concentrated in any way. They contain small amounts of healthy dietary fiber, as visible in the cloudiness of some fresh juices, and have a flavor that is far preferable to many palates.

Remember that even orange juice or any other juice in the refrigerator section of your local grocery store is processed and likely exposed to high heat during preparation. This compromises its health benefits for you and your family.

Between the higher sugar in processed juices and the way the pasteurization process kills not only harmful bacteria but also nutrients and enzymes, the choice is clear. From a health perspective, fresh juice is always preferable. Vegetable and fruit juicing has many nutritional benefits and shelf-stable pasteurized juices are best left on the shelf.

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William Paice is Editor and Founder of juicing site MEGAjuicing.com

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Fresh Vegetable & Fruit Juices vs. Packaged Juices: How Do They Compare?

Nuwave Oven Reviews Not a Nuwave Oven Scam

by

Ina Timmins

The Nuwave oven reviews that we found were overwhelmingly positive and there was no Nuwave oven scam mentioned. Almost all the reviewers who purchased and used their Nuwave oven loved it. There were extremely few complaints. These reviews are consolidated and do not differentiate between models of the Nuwave Oven.

Negative NuWave Oven Reviews The biggest negative review on the Nuwave Oven was dealing with the main company. Read our Nuwave Oven Complaints article. But for negative reviews about the Nuwave Oven itself, they were hard to find. One reviewer was frustrated that the suggested cooking times for frozen food were not accurate. He had to sometimes cook food longer than suggested by the Nuwave Oven time tables. Most Nuwave Oven reviews mentioned that the suggested cook times were a good guideline, but sometimes had to be adjusted. Other Nuwave Oven reviews pointed out that the Nuwave Oven lid is airtight, therefore allowing food to be moist, but crisp foods were not always crispy. Finally, a comment was made that if beef was overcooked it became rubbery. While none of these are strong negatives against the Nuwave Oven itself, these were the only negative reviews we found. None of the reviews referred to any Nuwave Oven scam. Positive NuWave Oven Reviews The buyers who posted Nuwave Oven reviews were very pleased with how the oven prepared their food. They commented on how their food was moist and many of them also said their crisp foods were crispy. They had success cooking both frozen and thawed foods. The reviews mentioned food was less greasy and they liked the air fry chicken. Some Nuwave Oven reviews said the oven was great for cooking for 1 or 2 people. It is unclear if they were using the oven with the extender ring attached. It used less energy then a convection oven and that it was a great 2nd oven when their conventional oven was full, especially for Thanksgiving. It had fast cook times for food compared to other ovens. Cleanup of the Nuwave Oven was easy and could be done with warm soapy water or in the dishwasher. Tips from NuWave Oven Reviews Many Nuwave Oven reviews gave tips that we thought would be worth mentioning. These tips cover many aspects of cooking with the Nuwave Oven. To increase moisture, add an inch of water to the liner pan. The meat will pick up the added moisture in the oven and the drippings will go into the water and make cleaning up easier. To cook food faster, use disposable aluminum pans. These pans can be reused. To prevent food from sticking, spray or grease the racks. To prevent overbrowning of fowl, cook on 1 rack, cover with aluminum foil, removing it for the final 15-30 minutes of cook time. An alternative to the aluminum foil would be to cook at a reduced power 70-75% increasing to high power for the final 25% of cook time for browning. To prevent sogginess of crisp foods, remove from Nuwave Oven as soon as desired doneness is reached. Suggested cook time are just that, suggested. Factors will affect cook times like room, size and kind of cooking utensils used, oven temperature and size and type of food The Nuwave Oven reviews we found agreed that Nuwave Oven was a product that the reviewers were glad they bought and many used it on a daily basis with great results. As far as these customers were concerned, there was no mention of any Nuwave Oven scam.

Are you ready to take advantage of the quick and easy convenience of the Nuwave Oven? Click on

Nuwave Oven Reviews

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Nuwave Oven Reviews Not a Nuwave Oven Scam

How to cook Carrots on the Stove

by

Louise Kalyn

Carrots are types of vegetables which are rich in nutrients, antioxidants as well as vitamins. It is important to preserve the nutrients of carrots and this can be done by ensuring that the carrots do not overcook while preparing them and hence should retain their crunchy quality. It is not a must to peel the carrots when you are cooking them as you can just rinse them and put them straight in the pot of boiling water. A carrot is some type of root vegetable which has a crisp texture when it is fresh and its color is always orange. This color comes from carotene which becomes vitamin A when it is metabolized by the human body.

The nutritional facts found in carrots include Calcium, iron, vitamin C, Vitamin B6, niacin and thiamin among others. It is however important to note that eating too much carrot causes hypercarotenemia and this is a condition that turns your skin orange. There are numerous ways of preparing carrots and they are usually found in different kinds of food as nutritious vegetables to the dishes as well as for adding color. Carrots can be prepared in a number of ways and this will also include steaming where you will only need water. You can as well as some of your favorite spices by throwing them in the boiling water and these may include soy sauce, lemon juice, wine as well as some slices of onions and some garlic. You should however ensure that the water is potable no matter what ingredients you have added to it. Cooking carrots on the stove is common with many people and this will require you to have several things that will include 8 to 10 pieces of medium sized fresh carrots, 1 tablespoon of butter, 1/8 teaspoon of ginger, 1 ? cup of orange juice, 2 teaspoons of tapioca, ? cup of brown sugar as well as 1/2 a teaspoon of salt. After compiling all these ingredients you should then start with the preparation procedure of how to cook carrots on the stove. The first step in this procedure is mixing the 1 1/2 cup of juice, 1/8 teaspoon of ginger, 2 tablespoons of tapioca, 1 tablespoon of butter, ? a cup of sugar as well as a ? a teaspoon of spoon in a small bowl. This mixture of ingredients should be stirred thoroughly. The fresh carrots should then be put in the mixture and then put in an electric slow cooker and ensure they have mixed well. Cook this mixture for approx eight to ten hours at low temperatures or four to five hours at high temperatures. The pot should always be covered while the carrots are cooking. The mixture should be done thoroughly before serving the dish. For those who will prepare enough dish to be eaten on a later time they can use a saucepan and for preheating but only at low temperatures. The main purpose of this will be to maintain its thick sauce. For those who will not be satisfied with the thickness of the sauce they can simple add some tapioca.

This article touched the basics of the topic. I have 2 more resources related to the above. They are

how to cook baby carrots

and

how to cook carrots

. Do consider reading them.

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How to cook Carrots on the Stove