More questions about pasteurization of OJ

[Guest guest]

Carol and JoAnn,

 

Thanks Carol. What I am attempting to ascertain is whether heat treated OJ

or any juice is actually bad for you, or just does you no good. It is not

so much of an interest to me right now if juice is good for you. In

researching this, I have come across several other methods for treating

juices. This is not all-inclusive but does lead one to wonder. Just what is

the effect of some of these types of treatments? Some of these are in

widespread use now. What about irradiation of juices? Is that far away?

 

FLASH PASTEURIZATION:

 

Flash Pasteurization is a method of heat pasteurizing juices and other

beverages prior to filling into containers for the purposes of killing

spoilage micro-organisms. In this process the product is handled in a

controlled, continuous flow and subjected to a temperature, normally in the

range of 71.5ºC (160ºF) to 74ºC (165ºF), for a time period of 15 to 30

seconds. The amount of heat imparted into the product during the elevated

temperature and time period is expressed in Pasteurization Units (P.U.'s) as

defined by Del Vecchio et al. Rapid cooling is then effected resulting in

product stability and taste retention. This supposedly leaves intact all the

beneficial parts. Yeah, sure.

 

PULSED ELECTRIC FIELD PROCESSING:

 

Pulsed electric field (PEF) pasteurization is a non-thermal process which

destroys contaminating bacteria by a short bursts (< 1 sec) of high voltage.

Exposure to PEF destabilizes cell membranes and with sufficient intensity

and duration of treatment, membranes are irreversibly damaged, important

cellular compounds leak out, and cells die (2,6). At lower PEF doses, these

effects on cell membranes have been exploited by genetic engineers to induce

hybridization of cells and introduction of DNA fragments into cells

(2).Bacterial spores, Gram positive cells (including L. monocytogenes), and

cells in stationary phase of growth are more resistant to the effects of

PEF (1). For L.monocytogenes suspended in milk, a continuous flow PEF system

resulted in a 3 log reduction in bacterial numbers at 25°C and a 4 log

decrease at 50°C (5). A model of microbial survival after exposure to PEF

has been developed (3). As yet this new technology has been applied

primarily to liquids such as juices, milk, yogurt, beaten eggs, sauces, and

soups (4). A PEF system has also been used to destroy E. coli in a

homogeneous semisolid medium (potato dextrose agar) (8). Pumpable food

pastes such as vegetable or fruit purées and minced meat are also possible

candidates for this type of pasteurization. Bacteria in dry powders (flour,

spices), however, appear to be less susceptible to PEF compared to those in

liquids. Further research is needed to determine the potential for use of

PEF for the pasteurization of viscous and particulate foods. We will be

eating exploded cells laced with EMFs.

 

CARBON DIOXIDE PRESSURIZATION:

 

This is a process by which the product is infussed with CO2 under pressure

and then depressurized rapidly. This process apparently kills undesireable

organisms but most certainly must have a detrimental effect on nutrients,

enzymes, etc.

 

Then there is:

 

HIGH ELECTRIC FIELD PROCESSING

HIGH HYDROSTATIC PRESSURE TREATMENTS

 

and of course the old standby:

 

HIGH HEAT PASTEURIZATION

 

Mike

[Guest guest]

---Hi Mike,

 

I can see that you've already compiled quite a bit of information

on the subject.

As to whether the pasteurization process is actually harmful or

not, I found this info on the Unhindered Living site which may help

to explain it for us in a little more detail.

 

As you can see from this article, pasteurized juice is really

rendered " devoid " of essential minerals and enzymes from the

pasteurizing process.

 

I personally believe that pasteurized juices exert a very 'harmful'

effect on our immune system!. All the studies point in that

direction.

 

Here is a quote from his article...

 

" In essence, the 'processing' of the juice renders it the same as

refined white sugar " !!

Refined sugar 'immobilizes' the immune system for a period of time

after ingestion so according to this, pasteurized juice is just as

harmful as white sugar to the body.

 

 

Actually according to most sources that I've been able to research,

it is doubtful that we receive any benefit from any of it other than

fresh squeezed or fresh whole organic fruits.

 

Of course if you have diabetic tendencies, even the fresh squeezed

juice will pose a problem for your immune system in that it is the

fiber that benefits diabetics the most.

As juicers tend to remove beneficial fibers, it is best to go with

the fresh whole organic fruits.

They are the most beneficial of all.

 

This is an excerpt from the article regarding pasteurized juices I

posted eariler this evening....

 

" First of all, in 1973 the American Journal of Clinical Nutrition

published a study by

A. Sanchez et al,

 

" Role of sugars in human 'neutrophilic phagocytosis' " ,

 

November, 1180-1184,... " showing that ingesting 100 grams of " simple

sugar " lowers *white blood cell* activity for at least five hours.

 

He received this testing result using " processed honey " , " refined

table sugar " ,

and " pasteurized orange juice " .

 

Lowered white blood cell 'activity' means your *immune system* and

it's ability to " fight infection " , is 'impaired'.

 

The general public believes that the orange juice they buy at the

store is healthy..

however, once the fresh squeezed juice has been " pasteurized " ,

it no longer has any " live enzymes " , and the vitamin and mineral

content has been 'greatly' reduced.

 

In essence, the 'processing' of the pasteurized juice renders it the

*same* as

'refined white sugar',

 

because it does not contain the lifegiving substances which help the

natural sugar to be " metabolized " .

 

 

Since most people do not drink fresh squeezed orange juice, or go to

the trouble to make sure their honey is unheated during processing,

they are feeding their bodies 'pure sugar'

without knowing it.

 

 

All the Best!

JoAnn

 

 

In , " Mike Frost "

<lincolnp1@e...> wrote:

> Carol and JoAnn,

>

> Thanks Carol. What I am attempting to ascertain is whether heat

treated OJ

> or any juice is actually bad for you, or just does you no good.

It is not

> so much of an interest to me right now if juice is good for you. In

> researching this, I have come across several other methods for

treating

> juices. This is not all-inclusive but does lead one to wonder.

Just what is

> the effect of some of these types of treatments? Some of these are

in

> widespread use now. What about irradiation of juices? Is that far

away?

>

> FLASH PASTEURIZATION:

>

> Flash Pasteurization is a method of heat pasteurizing juices and

other

> beverages prior to filling into containers for the purposes of

killing

> spoilage micro-organisms. In this process the product is handled

in a

> controlled, continuous flow and subjected to a temperature,

normally in the

> range of 71.5ºC (160ºF) to 74ºC (165ºF), for a time period of 15

to 30

> seconds. The amount of heat imparted into the product during the

elevated

> temperature and time period is expressed in Pasteurization Units

(P.U.'s) as

> defined by Del Vecchio et al. Rapid cooling is then effected

resulting in

> product stability and taste retention. This supposedly leaves

intact all the

> beneficial parts. Yeah, sure.

>

> PULSED ELECTRIC FIELD PROCESSING:

>

> Pulsed electric field (PEF) pasteurization is a non-thermal

process which

> destroys contaminating bacteria by a short bursts (< 1 sec) of

high voltage.

> Exposure to PEF destabilizes cell membranes and with sufficient

intensity

> and duration of treatment, membranes are irreversibly damaged,

important

> cellular compounds leak out, and cells die (2,6). At lower PEF

doses, these

> effects on cell membranes have been exploited by genetic engineers

to induce

> hybridization of cells and introduction of DNA fragments into cells

> (2).Bacterial spores, Gram positive cells (including L.

monocytogenes), and

> cells in stationary phase of growth are more resistant to the

effects of

> PEF (1). For L.monocytogenes suspended in milk, a continuous flow

PEF system

> resulted in a 3 log reduction in bacterial numbers at 25°C and a 4

log

> decrease at 50°C (5). A model of microbial survival after exposure

to PEF

> has been developed (3). As yet this new technology has been applied

> primarily to liquids such as juices, milk, yogurt, beaten eggs,

sauces, and

> soups (4). A PEF system has also been used to destroy E. coli in a

> homogeneous semisolid medium (potato dextrose agar) (8). Pumpable

food

> pastes such as vegetable or fruit purées and minced meat are also

possible

> candidates for this type of pasteurization. Bacteria in dry

powders (flour,

> spices), however, appear to be less susceptible to PEF compared to

those in

> liquids. Further research is needed to determine the potential for

use of

> PEF for the pasteurization of viscous and particulate foods. We

will be

> eating exploded cells laced with EMFs.

>

> CARBON DIOXIDE PRESSURIZATION:

>

> This is a process by which the product is infussed with CO2 under

pressure

> and then depressurized rapidly. This process apparently kills

undesireable

> organisms but most certainly must have a detrimental effect on

nutrients,

> enzymes, etc.

>

> Then there is:

>

> HIGH ELECTRIC FIELD PROCESSING

> HIGH HYDROSTATIC PRESSURE TREATMENTS

>

> and of course the old standby:

>

> HIGH HEAT PASTEURIZATION

>

> Mike