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Pressing the fruit
We all know the benefits of fruit, but sometimes when it makes its way into juice form the results are less than nutritious.
Most bottled fruit juice contains natural sugar plus added sugar to cut tartness - especially the reconstituted varieties.
A glass of the fresh stuff isn't always necessarily best, either.
For instance, a single medium orange has 260kJ, 12g of sugar, and 3g of fibre.
But a 240mL glass of OJ has 460kJ, 24g of sugar, and no fibre at all.
So what's the solution if you like juice but don't want all that sugar?
A new label in Australia claims it has a solution, with the first commercial juice on the market to be given a low GI rating.
The testing, which was undergone by the Sydney University Glycemic Index Research Services (SUGiRS) at the University of Sydney, found that Wild About Juice is rated below the GI of a whole apple.
Both a single apple and the company's fibre rich apple juice variety are classified as low GI (37-47), but the latter has a rating of 37 compared to 38.
It's pure filtered apple juice is rated 44, with other varieties like apple and cherry being 43, and apple and mango at 47.
So how do they do it?
Wild About Juice is straight from the Yarra Valley, is 100 per cent Aussie, has no added anything, and uses a patented juicing process to retain the antioxidant capacity of the fruit.
“This special process extracts and retains the goodness from the fruit
by also juicing the skin which contains more fibre and antioxidants than
the flesh,” says Ben Mould, owner and operator of Wild About Juice.
“Wild about Juice promotes natural nutrition,
as it has no preservatives or additives, and this juicing process also
leaves minimal waste, making it highly sustainable," he says.
The third generation company, Wild About Fruit is family-owned and operated business has been growing apples & cherries in the Yarra Valley since 1930.
The story of its juice venture started with Ben knowing that crushing apples caused oxidization, damaging the apple’s delicate nutrients, which are found mainly in the skin.
Most people have experienced the taste of commercially made apple juice –
sickly sweet confectionery flavour that leaves a nasty aftertaste.
Even
juicing at home can damage the cells and if you leave the juice on the
bench it turns brown in minutes.
Ben invented a juicing process that uses the whole apple and protects the good stuff, resulting in an apple juice that tastes just like a crisp orchard fresh apple.
He says that Wild about Juice contains twice the nutritional value of the fruit than any other fruit juice on the Australian market. |
Thursday, February 09, 2012 by
What a ridiculous story. I've never heard of apples being pealed before going into an apple press. Historically an apple press will take the whole fruit and filter the core & "flesh."
Clearly anyone can be given a low GI rating. Who monitors this given it rates below a normal apple.
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