What is the difference between juice and juice cocktail?

Q. I accidentally bought some juice cocktail the other day and am now wondering if I should drink it like normal juice or save it to use when I'm making cocktails at a get together. When I think of cocktails I think of drinks. Am I wrong? Is it just another type of juice?

A. Juice cocktail usually means it is not 100% juice but a blend that contains juice in some proportion..such as 10% to 50%.
A product cannot label itself as juice unless it is 100% juice and therefore calls itself a "juice drink" or a juice cocktail"
Sometimes they will state what percentage of juice is contained in the beverage. You can still drink and enjoy it...just be cognizant that it is not 100% juice and likely contains sweeteners

Original Question

How long does fresh juice keep its vitamin and mineral content?

Q. I recently started juicing. My question is how long does the fresh juice keep its vitamins and minerals intact. Must I drink it immediately or can I keep it for a day or two?

A. Depends on the juice. Wheat-grass is supposed to be drunk immediately, while others seem to keep well in the fridge.

You would probably have to look it up on google for specific juices.

Original Question

How does lemon juice reduce the burn of hot spices?

Q. I've heard that lemon juice helps the burn of hot spices such as peppers, and I've seen lemon juice in condiment packages at restaurants that serve spicy food. Is it a chemical reaction?
@ Naomi: What you're saying makes sense. Reaching into my memory, I seem to recall something from Chemistry that goes along the lines of "like dissolves like". Water, being polar, will dissolve other polar substances like ionic compounds (e.g., NaCl) but not non-polar substances such as oil.

So, if the substance that causes the burning is an oil, it would make sense that other similar substances would dissolve it better than water. I rarely drink alcohol, so milk would be a better alternative.

Thank you :-)

A. A lot of people seem to think that water helps but it makes the sensation worse simply because oil and water don't mix. The fiery spices in the foods are oil-based, and thus mix readily with the cooking oil and/or natural juices the food simmers in. When you eat the stuff, the oil coats your tongue and throat, and for complicated molecular reasons repels all efforts to wash it down with water. Water doesn't actually make the burning sensation worse, but by eliminating other distracting tastes I suppose we might say it purifies the agony.

So what does work? Logic would suggest two approaches: dilutants (more oil) and solvents (such as alcohol). So indeed it is the reaction in the mixtures between the oil/juices coated on your tongue and the liquid consumed after ward that reduces or increases the burn of hot spices. The same thing happens with lemon juice also as most solvents and dilutants high in citric acid work well at reducing the burn of hot spices. However there are many others better than lemon juice that are more efficient than reducing the burn. Best dilutant I know of is milk, which generally works like a charm. Alcoholic beverages seam to work quite well too.

I hope this answered your question.

Original Question

What is the difference between orange juice made from concentrate and orange juice thats not?

Q. On the orange juice carton it says its made from concentrate or it says its not made from concentrate. Whats the difference? and which ones healthier?

A. OJ from concentrate means they took the water out and concentrated the orange flavor of the juice, then they added water later.

Normal OJ is just squeexed from an orange and then given to you.

Normal tates better and is probably better for you.

Original Question

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Can orange juice and vitamins help cure a productive cough?

Q. I drink lots of orange juice (with Calcium and Vitamin D) and take a vitamin every day, and I have this productive cough. Can these help me get rid of it?

Note: I do not take any OTC medicines, nor do I want to take them anyway.

A. Vitamins are good to take and orange juice is good for you, but there are no real cures for your cough(if it is from viral infection). A productive cough is not necessarily a bad thing in the short term. If it persists for more than a week go see a doc. An expectorant won't do anything for you if it is already productive. That is used to make a dry unproductive cough more watery and productive. If you are annoyed by coughing spells and can't relax the best thing to do is take a cough syrup, but you don't take those. Drink plenty of fluids to keep the cough productive, it should pass. If it doesn't or you start getting any chest pains gp see a doc.

Original Question

How do you substitute bottled lime juice for fresh lime juice?

Q. How much bottled juice is equal to the juice of one lime? The bottled lime juice doesn't provide any information on how to substitute bottled juice for fresh.

A. About 2 tbsp juice = 1 fresh lime

Original Question

when lemon juice is added at the beginning of cooking lentils why does it slow the cooking?

Q. why does lemon juice slow the cooking of lentils when added at the beginning? does altering the pH effect the way lentils cook on a molecular level?

A. Boiling points are largely determined by intermolecular (hydrogen bonding and hydrophobic/hydrophilic) interactions. These three functional groups all contain an electron donor (oxygen or nitrogen) with a different willingness to share its electrons and thus a different capacity to hold on to other molecules. The tighter these interactions are, the higher the boiling point will be. The citric acid in Lemon Juice, a weak carboxylic acid, decomposes below boiling point at 175°C while water boils at 100°C.

**NOTE: If you're using a small amount of lemon juice, then it probably is not really effecting the boiling point**

Original Question

How much orange juice should I drink to bring along my period?

Q. Drinking orange juice is said to make your period come faster, but how much should I drink?
The reason why I asked is because YES my period is late. You don't need to be rude.

A. That's not true.

Vitamin C can induce late periods as it starves the uterus of progesterone - however this would only work if your period was actually due or late, it also requires a high dose...far more vitamin C than you'd get from a few glasses of orange juice. It's really best just to let your period come naturally.

Original Question

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How much orange juice should I drink to bring along my period?

Q. Drinking orange juice is said to make your period come faster, but how much should I drink?
The reason why I asked is because YES my period is late. You don't need to be rude.

A. That's not true.

Vitamin C can induce late periods as it starves the uterus of progesterone - however this would only work if your period was actually due or late, it also requires a high dose...far more vitamin C than you'd get from a few glasses of orange juice. It's really best just to let your period come naturally.

Original Question

How to make calamansi juice concentrate and how to preserve it?

Q. How to make juice concentrate and how to preserve it?
I have quite some calamansi (very small lemons). I'd like to make some sweetened concentrate ( for making lemonade later ) and unsweetened concentrate or unsweetened juice for cooking. How to make this and how to preserve it? Could we keep it in 300ml plastic bottles?

A. Squeeze the juice from the calamansi and mix with sugar. After which, refrigerate. Do not put water in the mixture. When you want calamansi juice drink, that is the only time you get some of the concentrate and mix with ice cold water and sugar to sweeten it. Do not use hot water for it will kill the vitamin content of the juice.

Original Question

How much lemon juice should be added to a gallon of water to prevent browning of potatoes?

Q. How much lemon juice should be added to a gallon of water to prevent browning of potatoes? Thanks for your help!

A. Browning in potatoes, bananas, apples, mushrooms and many other fruits and veggies are caused by enzymes called polyphenoloxidase. Keeping potatoes submerged in water will work for a while as it greatly lessens the available amount of oxygen the enzymes require to cause browning, however it will not eliminate the browning process altogether.

Lemon juice works great for preventing enzymatic browning of apples, pears and bananas, as it actually kills the enzymes by altering the ph level on the surface of the fruit. While submerging potatoes in water will greatly reduce enzymatic browning, the potatoes still yellow a little bit. Peel a fresh potato and compare it to one soaked in water overnight and you will see the soaked potato has indeed darkened slightly. If you want to prevent the discoloration entirely, you can dissolve 2 TBL of salt per gallon of water and this will keep your potatoes nice and white. Remember to rinse the potatoes before using them.

Original Question

What is the difference between juice and juice cocktail?

Q. I accidentally bought some juice cocktail the other day and am now wondering if I should drink it like normal juice or save it to use when I'm making cocktails at a get together. When I think of cocktails I think of drinks. Am I wrong? Is it just another type of juice?

A. Juice cocktail usually means it is not 100% juice but a blend that contains juice in some proportion..such as 10% to 50%.
A product cannot label itself as juice unless it is 100% juice and therefore calls itself a "juice drink" or a juice cocktail"
Sometimes they will state what percentage of juice is contained in the beverage. You can still drink and enjoy it...just be cognizant that it is not 100% juice and likely contains sweeteners

Original Question

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How to make calamansi juice concentrate and how to preserve it?

Q. How to make juice concentrate and how to preserve it?
I have quite some calamansi (very small lemons). I'd like to make some sweetened concentrate ( for making lemonade later ) and unsweetened concentrate or unsweetened juice for cooking. How to make this and how to preserve it? Could we keep it in 300ml plastic bottles?

A. Squeeze the juice from the calamansi and mix with sugar. After which, refrigerate. Do not put water in the mixture. When you want calamansi juice drink, that is the only time you get some of the concentrate and mix with ice cold water and sugar to sweeten it. Do not use hot water for it will kill the vitamin content of the juice.

Original Question

How much lemon juice should be added to a gallon of water to prevent browning of potatoes?

Q. How much lemon juice should be added to a gallon of water to prevent browning of potatoes? Thanks for your help!

A. Browning in potatoes, bananas, apples, mushrooms and many other fruits and veggies are caused by enzymes called polyphenoloxidase. Keeping potatoes submerged in water will work for a while as it greatly lessens the available amount of oxygen the enzymes require to cause browning, however it will not eliminate the browning process altogether.

Lemon juice works great for preventing enzymatic browning of apples, pears and bananas, as it actually kills the enzymes by altering the ph level on the surface of the fruit. While submerging potatoes in water will greatly reduce enzymatic browning, the potatoes still yellow a little bit. Peel a fresh potato and compare it to one soaked in water overnight and you will see the soaked potato has indeed darkened slightly. If you want to prevent the discoloration entirely, you can dissolve 2 TBL of salt per gallon of water and this will keep your potatoes nice and white. Remember to rinse the potatoes before using them.

Original Question

What is the difference between juice and juice cocktail?

Q. I accidentally bought some juice cocktail the other day and am now wondering if I should drink it like normal juice or save it to use when I'm making cocktails at a get together. When I think of cocktails I think of drinks. Am I wrong? Is it just another type of juice?

A. Juice cocktail usually means it is not 100% juice but a blend that contains juice in some proportion..such as 10% to 50%.
A product cannot label itself as juice unless it is 100% juice and therefore calls itself a "juice drink" or a juice cocktail"
Sometimes they will state what percentage of juice is contained in the beverage. You can still drink and enjoy it...just be cognizant that it is not 100% juice and likely contains sweeteners

Original Question

How long does fresh juice keep its vitamin and mineral content?

Q. I recently started juicing. My question is how long does the fresh juice keep its vitamins and minerals intact. Must I drink it immediately or can I keep it for a day or two?

A. Depends on the juice. Wheat-grass is supposed to be drunk immediately, while others seem to keep well in the fridge.

You would probably have to look it up on google for specific juices.

Original Question

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Can orange juice and vitamins help cure a productive cough?

Q. I drink lots of orange juice (with Calcium and Vitamin D) and take a vitamin every day, and I have this productive cough. Can these help me get rid of it?

Note: I do not take any OTC medicines, nor do I want to take them anyway.

A. Vitamins are good to take and orange juice is good for you, but there are no real cures for your cough(if it is from viral infection). A productive cough is not necessarily a bad thing in the short term. If it persists for more than a week go see a doc. An expectorant won't do anything for you if it is already productive. That is used to make a dry unproductive cough more watery and productive. If you are annoyed by coughing spells and can't relax the best thing to do is take a cough syrup, but you don't take those. Drink plenty of fluids to keep the cough productive, it should pass. If it doesn't or you start getting any chest pains gp see a doc.

Original Question

How do you substitute bottled lime juice for fresh lime juice?

Q. How much bottled juice is equal to the juice of one lime? The bottled lime juice doesn't provide any information on how to substitute bottled juice for fresh.

A. About 2 tbsp juice = 1 fresh lime

Original Question

when lemon juice is added at the beginning of cooking lentils why does it slow the cooking?

Q. why does lemon juice slow the cooking of lentils when added at the beginning? does altering the pH effect the way lentils cook on a molecular level?

A. Boiling points are largely determined by intermolecular (hydrogen bonding and hydrophobic/hydrophilic) interactions. These three functional groups all contain an electron donor (oxygen or nitrogen) with a different willingness to share its electrons and thus a different capacity to hold on to other molecules. The tighter these interactions are, the higher the boiling point will be. The citric acid in Lemon Juice, a weak carboxylic acid, decomposes below boiling point at 175°C while water boils at 100°C.

**NOTE: If you're using a small amount of lemon juice, then it probably is not really effecting the boiling point**

Original Question

How much orange juice should I drink to bring along my period?

Q. Drinking orange juice is said to make your period come faster, but how much should I drink?
The reason why I asked is because YES my period is late. You don't need to be rude.

A. That's not true.

Vitamin C can induce late periods as it starves the uterus of progesterone - however this would only work if your period was actually due or late, it also requires a high dose...far more vitamin C than you'd get from a few glasses of orange juice. It's really best just to let your period come naturally.

Original Question

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How long will juice made with a juicer be good?

Q. I make my juice every morning before leaving the house. However, clean up always has to wait until I get home, and the noise bugs my wife and kids @ 5:45 in the morning. I would like to know, generally, how long fresh juice is good for.

A. probably a couple of days maximum... The reason store bought juice lasts is because of the pasteurization process...

I would say a max of 2 days in a nice cold fridge in an airtight container... but nothing longer than that

Original Question

Can orange juice and vitamins help cure a productive cough?

Q. I drink lots of orange juice (with Calcium and Vitamin D) and take a vitamin every day, and I have this productive cough. Can these help me get rid of it?

Note: I do not take any OTC medicines, nor do I want to take them anyway.

A. Vitamins are good to take and orange juice is good for you, but there are no real cures for your cough(if it is from viral infection). A productive cough is not necessarily a bad thing in the short term. If it persists for more than a week go see a doc. An expectorant won't do anything for you if it is already productive. That is used to make a dry unproductive cough more watery and productive. If you are annoyed by coughing spells and can't relax the best thing to do is take a cough syrup, but you don't take those. Drink plenty of fluids to keep the cough productive, it should pass. If it doesn't or you start getting any chest pains gp see a doc.

Original Question

How do you substitute bottled lime juice for fresh lime juice?

Q. How much bottled juice is equal to the juice of one lime? The bottled lime juice doesn't provide any information on how to substitute bottled juice for fresh.

A. About 2 tbsp juice = 1 fresh lime

Original Question

when lemon juice is added at the beginning of cooking lentils why does it slow the cooking?

Q. why does lemon juice slow the cooking of lentils when added at the beginning? does altering the pH effect the way lentils cook on a molecular level?

A. Boiling points are largely determined by intermolecular (hydrogen bonding and hydrophobic/hydrophilic) interactions. These three functional groups all contain an electron donor (oxygen or nitrogen) with a different willingness to share its electrons and thus a different capacity to hold on to other molecules. The tighter these interactions are, the higher the boiling point will be. The citric acid in Lemon Juice, a weak carboxylic acid, decomposes below boiling point at 175°C while water boils at 100°C.

**NOTE: If you're using a small amount of lemon juice, then it probably is not really effecting the boiling point**

Original Question

Powered by Yahoo! Answers

How much lemon juice should be added to a gallon of water to prevent browning of potatoes?

Q. How much lemon juice should be added to a gallon of water to prevent browning of potatoes? Thanks for your help!

A. Browning in potatoes, bananas, apples, mushrooms and many other fruits and veggies are caused by enzymes called polyphenoloxidase. Keeping potatoes submerged in water will work for a while as it greatly lessens the available amount of oxygen the enzymes require to cause browning, however it will not eliminate the browning process altogether.

Lemon juice works great for preventing enzymatic browning of apples, pears and bananas, as it actually kills the enzymes by altering the ph level on the surface of the fruit. While submerging potatoes in water will greatly reduce enzymatic browning, the potatoes still yellow a little bit. Peel a fresh potato and compare it to one soaked in water overnight and you will see the soaked potato has indeed darkened slightly. If you want to prevent the discoloration entirely, you can dissolve 2 TBL of salt per gallon of water and this will keep your potatoes nice and white. Remember to rinse the potatoes before using them.

Original Question

What is the difference between juice and juice cocktail?

Q. I accidentally bought some juice cocktail the other day and am now wondering if I should drink it like normal juice or save it to use when I'm making cocktails at a get together. When I think of cocktails I think of drinks. Am I wrong? Is it just another type of juice?

A. Juice cocktail usually means it is not 100% juice but a blend that contains juice in some proportion..such as 10% to 50%.
A product cannot label itself as juice unless it is 100% juice and therefore calls itself a "juice drink" or a juice cocktail"
Sometimes they will state what percentage of juice is contained in the beverage. You can still drink and enjoy it...just be cognizant that it is not 100% juice and likely contains sweeteners

Original Question

How long does fresh juice keep its vitamin and mineral content?

Q. I recently started juicing. My question is how long does the fresh juice keep its vitamins and minerals intact. Must I drink it immediately or can I keep it for a day or two?

A. Depends on the juice. Wheat-grass is supposed to be drunk immediately, while others seem to keep well in the fridge.

You would probably have to look it up on google for specific juices.

Original Question

How does lemon juice reduce the burn of hot spices?

Q. I've heard that lemon juice helps the burn of hot spices such as peppers, and I've seen lemon juice in condiment packages at restaurants that serve spicy food. Is it a chemical reaction?
@ Naomi: What you're saying makes sense. Reaching into my memory, I seem to recall something from Chemistry that goes along the lines of "like dissolves like". Water, being polar, will dissolve other polar substances like ionic compounds (e.g., NaCl) but not non-polar substances such as oil.

So, if the substance that causes the burning is an oil, it would make sense that other similar substances would dissolve it better than water. I rarely drink alcohol, so milk would be a better alternative.

Thank you :-)

A. A lot of people seem to think that water helps but it makes the sensation worse simply because oil and water don't mix. The fiery spices in the foods are oil-based, and thus mix readily with the cooking oil and/or natural juices the food simmers in. When you eat the stuff, the oil coats your tongue and throat, and for complicated molecular reasons repels all efforts to wash it down with water. Water doesn't actually make the burning sensation worse, but by eliminating other distracting tastes I suppose we might say it purifies the agony.

So what does work? Logic would suggest two approaches: dilutants (more oil) and solvents (such as alcohol). So indeed it is the reaction in the mixtures between the oil/juices coated on your tongue and the liquid consumed after ward that reduces or increases the burn of hot spices. The same thing happens with lemon juice also as most solvents and dilutants high in citric acid work well at reducing the burn of hot spices. However there are many others better than lemon juice that are more efficient than reducing the burn. Best dilutant I know of is milk, which generally works like a charm. Alcoholic beverages seam to work quite well too.

I hope this answered your question.

Original Question

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How does lemon juice reduce the burn of hot spices?

Q. I've heard that lemon juice helps the burn of hot spices such as peppers, and I've seen lemon juice in condiment packages at restaurants that serve spicy food. Is it a chemical reaction?
@ Naomi: What you're saying makes sense. Reaching into my memory, I seem to recall something from Chemistry that goes along the lines of "like dissolves like". Water, being polar, will dissolve other polar substances like ionic compounds (e.g., NaCl) but not non-polar substances such as oil.

So, if the substance that causes the burning is an oil, it would make sense that other similar substances would dissolve it better than water. I rarely drink alcohol, so milk would be a better alternative.

Thank you :-)

A. A lot of people seem to think that water helps but it makes the sensation worse simply because oil and water don't mix. The fiery spices in the foods are oil-based, and thus mix readily with the cooking oil and/or natural juices the food simmers in. When you eat the stuff, the oil coats your tongue and throat, and for complicated molecular reasons repels all efforts to wash it down with water. Water doesn't actually make the burning sensation worse, but by eliminating other distracting tastes I suppose we might say it purifies the agony.

So what does work? Logic would suggest two approaches: dilutants (more oil) and solvents (such as alcohol). So indeed it is the reaction in the mixtures between the oil/juices coated on your tongue and the liquid consumed after ward that reduces or increases the burn of hot spices. The same thing happens with lemon juice also as most solvents and dilutants high in citric acid work well at reducing the burn of hot spices. However there are many others better than lemon juice that are more efficient than reducing the burn. Best dilutant I know of is milk, which generally works like a charm. Alcoholic beverages seam to work quite well too.

I hope this answered your question.

Original Question

What is the difference between orange juice made from concentrate and orange juice thats not?

Q. On the orange juice carton it says its made from concentrate or it says its not made from concentrate. Whats the difference? and which ones healthier?

A. OJ from concentrate means they took the water out and concentrated the orange flavor of the juice, then they added water later.

Normal OJ is just squeexed from an orange and then given to you.

Normal tates better and is probably better for you.

Original Question

How many nutrients in green juice are lost by freezing?

Q. I want to juice my dark leafy greens (kale, beet greens, chard) make ice cubes with this juice and then toss them into my smoothies each day. If I plan on using them up in a week or so, is this feasible or are too many nutrients lost by this process?
BTW, I have a slow-rpm Green Power juicer with twin gears that I use for juicing.

A. You won't lose any nutrients at all.
I am not a big smoothie or juicing fan.
Our bodies are designed starting with the teeth to consume whole solid foods. The stomach, pancreas, gallbladder, intestines, and colon are all designed to work with solid foods, not highly concentrated juices. That is why we have teeth instead of blender blades in our mouths.
Both soluble and insoluble fiber are part of a healthy diet. Juicing substantially reduces the value and effectiveness of insoluble fiber. Insoluble fiber keeps the nutrients and toxic cellular waste dumped back into the lower small intestine moving through the digestive tract. This reduces the amount of time waste spends in the body and lowers toxicity.
While juicing concentrates nutrients, it also concentrates natural sugars in foods. Liquids are absorbed much quicker in the small intestines resulting in spiking of blood sugar and insulin levels in the blood.
WIthout complex carbohydrates and large insoluble fibers in the digestive system to extend and slow the absorption process, insulin spikes occur too often. A simple example is giving a diabetic with low blood sugar a glass of juice. It enters the bloodstream quickly. Constant insulin spikes increase appetite stimulation. So you can end up drinking even more juice. The problem with any fast or cleanse is things will change when it ends.
A healthy life diet of whole fresh foods including lean meats, eggs, fish, dairy, whole grains, fresh fruits, and vegetables are the keys to health, proper weight, and overall wellness. Avoid as much processed and refined food as possible.

Original Question

How much juice is in a pomegranate?

Q. I found a cool recipe for a pomegranate glaze but the directions just tell me to juice 4 pomegranates. I can get the juice at the local store and after my adventure juicing strawberries by hand, I don't really want to juice any pomegranates if I can avoid it. Does anyone know how much juice is in one?

A. I (insanely) actually juiced ONE pomegranate once. It was about 1/4 cup of juice and took about half an hour. Smooshing all of those tiny little seeds, and letting it drain..

Just buy the POM stuff at the supermarket. I would call 4 pomegranates to be about 1 cup.

Original Question

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What is the difference between juice and juice cocktail?

Q. I accidentally bought some juice cocktail the other day and am now wondering if I should drink it like normal juice or save it to use when I'm making cocktails at a get together. When I think of cocktails I think of drinks. Am I wrong? Is it just another type of juice?

A. Juice cocktail usually means it is not 100% juice but a blend that contains juice in some proportion..such as 10% to 50%.
A product cannot label itself as juice unless it is 100% juice and therefore calls itself a "juice drink" or a juice cocktail"
Sometimes they will state what percentage of juice is contained in the beverage. You can still drink and enjoy it...just be cognizant that it is not 100% juice and likely contains sweeteners

Original Question

How long does fresh juice keep its vitamin and mineral content?

Q. I recently started juicing. My question is how long does the fresh juice keep its vitamins and minerals intact. Must I drink it immediately or can I keep it for a day or two?

A. Depends on the juice. Wheat-grass is supposed to be drunk immediately, while others seem to keep well in the fridge.

You would probably have to look it up on google for specific juices.

Original Question

How does lemon juice reduce the burn of hot spices?

Q. I've heard that lemon juice helps the burn of hot spices such as peppers, and I've seen lemon juice in condiment packages at restaurants that serve spicy food. Is it a chemical reaction?
@ Naomi: What you're saying makes sense. Reaching into my memory, I seem to recall something from Chemistry that goes along the lines of "like dissolves like". Water, being polar, will dissolve other polar substances like ionic compounds (e.g., NaCl) but not non-polar substances such as oil.

So, if the substance that causes the burning is an oil, it would make sense that other similar substances would dissolve it better than water. I rarely drink alcohol, so milk would be a better alternative.

Thank you :-)

A. A lot of people seem to think that water helps but it makes the sensation worse simply because oil and water don't mix. The fiery spices in the foods are oil-based, and thus mix readily with the cooking oil and/or natural juices the food simmers in. When you eat the stuff, the oil coats your tongue and throat, and for complicated molecular reasons repels all efforts to wash it down with water. Water doesn't actually make the burning sensation worse, but by eliminating other distracting tastes I suppose we might say it purifies the agony.

So what does work? Logic would suggest two approaches: dilutants (more oil) and solvents (such as alcohol). So indeed it is the reaction in the mixtures between the oil/juices coated on your tongue and the liquid consumed after ward that reduces or increases the burn of hot spices. The same thing happens with lemon juice also as most solvents and dilutants high in citric acid work well at reducing the burn of hot spices. However there are many others better than lemon juice that are more efficient than reducing the burn. Best dilutant I know of is milk, which generally works like a charm. Alcoholic beverages seam to work quite well too.

I hope this answered your question.

Original Question

What is the difference between orange juice made from concentrate and orange juice thats not?

Q. On the orange juice carton it says its made from concentrate or it says its not made from concentrate. Whats the difference? and which ones healthier?

A. OJ from concentrate means they took the water out and concentrated the orange flavor of the juice, then they added water later.

Normal OJ is just squeexed from an orange and then given to you.

Normal tates better and is probably better for you.

Original Question

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How much juice does a lemon hold?

Q. My recipe calls for the juice of one lemon and I want to use lemon juice instead. Does anyone know how much lemon juice to use?

A. One lemon yields about 2-3 tablespoons of juice. If you put it in the microwave for 10 seconds before cutting it, you'll get a little more juice from it.

Original Question

Can orange juice and vitamins help cure a productive cough?

Q. I drink lots of orange juice (with Calcium and Vitamin D) and take a vitamin every day, and I have this productive cough. Can these help me get rid of it?

Note: I do not take any OTC medicines, nor do I want to take them anyway.

A. Vitamins are good to take and orange juice is good for you, but there are no real cures for your cough(if it is from viral infection). A productive cough is not necessarily a bad thing in the short term. If it persists for more than a week go see a doc. An expectorant won't do anything for you if it is already productive. That is used to make a dry unproductive cough more watery and productive. If you are annoyed by coughing spells and can't relax the best thing to do is take a cough syrup, but you don't take those. Drink plenty of fluids to keep the cough productive, it should pass. If it doesn't or you start getting any chest pains gp see a doc.

Original Question

How do you substitute bottled lime juice for fresh lime juice?

Q. How much bottled juice is equal to the juice of one lime? The bottled lime juice doesn't provide any information on how to substitute bottled juice for fresh.

A. About 2 tbsp juice = 1 fresh lime

Original Question

How much orange juice should I drink to bring along my period?

Q. Drinking orange juice is said to make your period come faster, but how much should I drink?
The reason why I asked is because YES my period is late. You don't need to be rude.

A. That's not true.

Vitamin C can induce late periods as it starves the uterus of progesterone - however this would only work if your period was actually due or late, it also requires a high dose...far more vitamin C than you'd get from a few glasses of orange juice. It's really best just to let your period come naturally.

Original Question

Powered by Yahoo! Answers

when lemon juice is added at the beginning of cooking lentils why does it slow the cooking?

Q. why does lemon juice slow the cooking of lentils when added at the beginning? does altering the pH effect the way lentils cook on a molecular level?

A. Boiling points are largely determined by intermolecular (hydrogen bonding and hydrophobic/hydrophilic) interactions. These three functional groups all contain an electron donor (oxygen or nitrogen) with a different willingness to share its electrons and thus a different capacity to hold on to other molecules. The tighter these interactions are, the higher the boiling point will be. The citric acid in Lemon Juice, a weak carboxylic acid, decomposes below boiling point at 175°C while water boils at 100°C.

**NOTE: If you're using a small amount of lemon juice, then it probably is not really effecting the boiling point**

Original Question

How much orange juice should I drink to bring along my period?

Q. Drinking orange juice is said to make your period come faster, but how much should I drink?
The reason why I asked is because YES my period is late. You don't need to be rude.

A. That's not true.

Vitamin C can induce late periods as it starves the uterus of progesterone - however this would only work if your period was actually due or late, it also requires a high dose...far more vitamin C than you'd get from a few glasses of orange juice. It's really best just to let your period come naturally.

Original Question

How to make calamansi juice concentrate and how to preserve it?

Q. How to make juice concentrate and how to preserve it?
I have quite some calamansi (very small lemons). I'd like to make some sweetened concentrate ( for making lemonade later ) and unsweetened concentrate or unsweetened juice for cooking. How to make this and how to preserve it? Could we keep it in 300ml plastic bottles?

A. Squeeze the juice from the calamansi and mix with sugar. After which, refrigerate. Do not put water in the mixture. When you want calamansi juice drink, that is the only time you get some of the concentrate and mix with ice cold water and sugar to sweeten it. Do not use hot water for it will kill the vitamin content of the juice.

Original Question

How much lemon juice should be added to a gallon of water to prevent browning of potatoes?

Q. How much lemon juice should be added to a gallon of water to prevent browning of potatoes? Thanks for your help!

A. Browning in potatoes, bananas, apples, mushrooms and many other fruits and veggies are caused by enzymes called polyphenoloxidase. Keeping potatoes submerged in water will work for a while as it greatly lessens the available amount of oxygen the enzymes require to cause browning, however it will not eliminate the browning process altogether.

Lemon juice works great for preventing enzymatic browning of apples, pears and bananas, as it actually kills the enzymes by altering the ph level on the surface of the fruit. While submerging potatoes in water will greatly reduce enzymatic browning, the potatoes still yellow a little bit. Peel a fresh potato and compare it to one soaked in water overnight and you will see the soaked potato has indeed darkened slightly. If you want to prevent the discoloration entirely, you can dissolve 2 TBL of salt per gallon of water and this will keep your potatoes nice and white. Remember to rinse the potatoes before using them.

Original Question

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How does lemon juice reduce the burn of hot spices?

Q. I've heard that lemon juice helps the burn of hot spices such as peppers, and I've seen lemon juice in condiment packages at restaurants that serve spicy food. Is it a chemical reaction?
@ Naomi: What you're saying makes sense. Reaching into my memory, I seem to recall something from Chemistry that goes along the lines of "like dissolves like". Water, being polar, will dissolve other polar substances like ionic compounds (e.g., NaCl) but not non-polar substances such as oil.

So, if the substance that causes the burning is an oil, it would make sense that other similar substances would dissolve it better than water. I rarely drink alcohol, so milk would be a better alternative.

Thank you :-)

A. A lot of people seem to think that water helps but it makes the sensation worse simply because oil and water don't mix. The fiery spices in the foods are oil-based, and thus mix readily with the cooking oil and/or natural juices the food simmers in. When you eat the stuff, the oil coats your tongue and throat, and for complicated molecular reasons repels all efforts to wash it down with water. Water doesn't actually make the burning sensation worse, but by eliminating other distracting tastes I suppose we might say it purifies the agony.

So what does work? Logic would suggest two approaches: dilutants (more oil) and solvents (such as alcohol). So indeed it is the reaction in the mixtures between the oil/juices coated on your tongue and the liquid consumed after ward that reduces or increases the burn of hot spices. The same thing happens with lemon juice also as most solvents and dilutants high in citric acid work well at reducing the burn of hot spices. However there are many others better than lemon juice that are more efficient than reducing the burn. Best dilutant I know of is milk, which generally works like a charm. Alcoholic beverages seam to work quite well too.

I hope this answered your question.

Original Question

What is the difference between orange juice made from concentrate and orange juice thats not?

Q. On the orange juice carton it says its made from concentrate or it says its not made from concentrate. Whats the difference? and which ones healthier?

A. OJ from concentrate means they took the water out and concentrated the orange flavor of the juice, then they added water later.

Normal OJ is just squeexed from an orange and then given to you.

Normal tates better and is probably better for you.

Original Question

How many nutrients in green juice are lost by freezing?

Q. I want to juice my dark leafy greens (kale, beet greens, chard) make ice cubes with this juice and then toss them into my smoothies each day. If I plan on using them up in a week or so, is this feasible or are too many nutrients lost by this process?
BTW, I have a slow-rpm Green Power juicer with twin gears that I use for juicing.

A. You won't lose any nutrients at all.
I am not a big smoothie or juicing fan.
Our bodies are designed starting with the teeth to consume whole solid foods. The stomach, pancreas, gallbladder, intestines, and colon are all designed to work with solid foods, not highly concentrated juices. That is why we have teeth instead of blender blades in our mouths.
Both soluble and insoluble fiber are part of a healthy diet. Juicing substantially reduces the value and effectiveness of insoluble fiber. Insoluble fiber keeps the nutrients and toxic cellular waste dumped back into the lower small intestine moving through the digestive tract. This reduces the amount of time waste spends in the body and lowers toxicity.
While juicing concentrates nutrients, it also concentrates natural sugars in foods. Liquids are absorbed much quicker in the small intestines resulting in spiking of blood sugar and insulin levels in the blood.
WIthout complex carbohydrates and large insoluble fibers in the digestive system to extend and slow the absorption process, insulin spikes occur too often. A simple example is giving a diabetic with low blood sugar a glass of juice. It enters the bloodstream quickly. Constant insulin spikes increase appetite stimulation. So you can end up drinking even more juice. The problem with any fast or cleanse is things will change when it ends.
A healthy life diet of whole fresh foods including lean meats, eggs, fish, dairy, whole grains, fresh fruits, and vegetables are the keys to health, proper weight, and overall wellness. Avoid as much processed and refined food as possible.

Original Question

How much juice is in a pomegranate?

Q. I found a cool recipe for a pomegranate glaze but the directions just tell me to juice 4 pomegranates. I can get the juice at the local store and after my adventure juicing strawberries by hand, I don't really want to juice any pomegranates if I can avoid it. Does anyone know how much juice is in one?

A. I (insanely) actually juiced ONE pomegranate once. It was about 1/4 cup of juice and took about half an hour. Smooshing all of those tiny little seeds, and letting it drain..

Just buy the POM stuff at the supermarket. I would call 4 pomegranates to be about 1 cup.

Original Question

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How to make calamansi juice concentrate and how to preserve it?

Q. How to make juice concentrate and how to preserve it?
I have quite some calamansi (very small lemons). I'd like to make some sweetened concentrate ( for making lemonade later ) and unsweetened concentrate or unsweetened juice for cooking. How to make this and how to preserve it? Could we keep it in 300ml plastic bottles?

A. Squeeze the juice from the calamansi and mix with sugar. After which, refrigerate. Do not put water in the mixture. When you want calamansi juice drink, that is the only time you get some of the concentrate and mix with ice cold water and sugar to sweeten it. Do not use hot water for it will kill the vitamin content of the juice.

Original Question

How much lemon juice should be added to a gallon of water to prevent browning of potatoes?

Q. How much lemon juice should be added to a gallon of water to prevent browning of potatoes? Thanks for your help!

A. Browning in potatoes, bananas, apples, mushrooms and many other fruits and veggies are caused by enzymes called polyphenoloxidase. Keeping potatoes submerged in water will work for a while as it greatly lessens the available amount of oxygen the enzymes require to cause browning, however it will not eliminate the browning process altogether.

Lemon juice works great for preventing enzymatic browning of apples, pears and bananas, as it actually kills the enzymes by altering the ph level on the surface of the fruit. While submerging potatoes in water will greatly reduce enzymatic browning, the potatoes still yellow a little bit. Peel a fresh potato and compare it to one soaked in water overnight and you will see the soaked potato has indeed darkened slightly. If you want to prevent the discoloration entirely, you can dissolve 2 TBL of salt per gallon of water and this will keep your potatoes nice and white. Remember to rinse the potatoes before using them.

Original Question

What is the difference between juice and juice cocktail?

Q. I accidentally bought some juice cocktail the other day and am now wondering if I should drink it like normal juice or save it to use when I'm making cocktails at a get together. When I think of cocktails I think of drinks. Am I wrong? Is it just another type of juice?

A. Juice cocktail usually means it is not 100% juice but a blend that contains juice in some proportion..such as 10% to 50%.
A product cannot label itself as juice unless it is 100% juice and therefore calls itself a "juice drink" or a juice cocktail"
Sometimes they will state what percentage of juice is contained in the beverage. You can still drink and enjoy it...just be cognizant that it is not 100% juice and likely contains sweeteners

Original Question

How long does fresh juice keep its vitamin and mineral content?

Q. I recently started juicing. My question is how long does the fresh juice keep its vitamins and minerals intact. Must I drink it immediately or can I keep it for a day or two?

A. Depends on the juice. Wheat-grass is supposed to be drunk immediately, while others seem to keep well in the fridge.

You would probably have to look it up on google for specific juices.

Original Question

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Can orange juice and vitamins help cure a productive cough?

Q. I drink lots of orange juice (with Calcium and Vitamin D) and take a vitamin every day, and I have this productive cough. Can these help me get rid of it?

Note: I do not take any OTC medicines, nor do I want to take them anyway.

A. Vitamins are good to take and orange juice is good for you, but there are no real cures for your cough(if it is from viral infection). A productive cough is not necessarily a bad thing in the short term. If it persists for more than a week go see a doc. An expectorant won't do anything for you if it is already productive. That is used to make a dry unproductive cough more watery and productive. If you are annoyed by coughing spells and can't relax the best thing to do is take a cough syrup, but you don't take those. Drink plenty of fluids to keep the cough productive, it should pass. If it doesn't or you start getting any chest pains gp see a doc.

Original Question

How do you substitute bottled lime juice for fresh lime juice?

Q. How much bottled juice is equal to the juice of one lime? The bottled lime juice doesn't provide any information on how to substitute bottled juice for fresh.

A. About 2 tbsp juice = 1 fresh lime

Original Question

when lemon juice is added at the beginning of cooking lentils why does it slow the cooking?

Q. why does lemon juice slow the cooking of lentils when added at the beginning? does altering the pH effect the way lentils cook on a molecular level?

A. Boiling points are largely determined by intermolecular (hydrogen bonding and hydrophobic/hydrophilic) interactions. These three functional groups all contain an electron donor (oxygen or nitrogen) with a different willingness to share its electrons and thus a different capacity to hold on to other molecules. The tighter these interactions are, the higher the boiling point will be. The citric acid in Lemon Juice, a weak carboxylic acid, decomposes below boiling point at 175°C while water boils at 100°C.

**NOTE: If you're using a small amount of lemon juice, then it probably is not really effecting the boiling point**

Original Question

How much orange juice should I drink to bring along my period?

Q. Drinking orange juice is said to make your period come faster, but how much should I drink?
The reason why I asked is because YES my period is late. You don't need to be rude.

A. That's not true.

Vitamin C can induce late periods as it starves the uterus of progesterone - however this would only work if your period was actually due or late, it also requires a high dose...far more vitamin C than you'd get from a few glasses of orange juice. It's really best just to let your period come naturally.

Original Question

Powered by Yahoo! Answers

How do you substitute bottled lime juice for fresh lime juice?

Q. How much bottled juice is equal to the juice of one lime? The bottled lime juice doesn't provide any information on how to substitute bottled juice for fresh.

A. About 2 tbsp juice = 1 fresh lime

Original Question

How much orange juice should I drink to bring along my period?

Q. Drinking orange juice is said to make your period come faster, but how much should I drink?
The reason why I asked is because YES my period is late. You don't need to be rude.

A. That's not true.

Vitamin C can induce late periods as it starves the uterus of progesterone - however this would only work if your period was actually due or late, it also requires a high dose...far more vitamin C than you'd get from a few glasses of orange juice. It's really best just to let your period come naturally.

Original Question

How to make calamansi juice concentrate and how to preserve it?

Q. How to make juice concentrate and how to preserve it?
I have quite some calamansi (very small lemons). I'd like to make some sweetened concentrate ( for making lemonade later ) and unsweetened concentrate or unsweetened juice for cooking. How to make this and how to preserve it? Could we keep it in 300ml plastic bottles?

A. Squeeze the juice from the calamansi and mix with sugar. After which, refrigerate. Do not put water in the mixture. When you want calamansi juice drink, that is the only time you get some of the concentrate and mix with ice cold water and sugar to sweeten it. Do not use hot water for it will kill the vitamin content of the juice.

Original Question

How much lemon juice should be added to a gallon of water to prevent browning of potatoes?

Q. How much lemon juice should be added to a gallon of water to prevent browning of potatoes? Thanks for your help!

A. Browning in potatoes, bananas, apples, mushrooms and many other fruits and veggies are caused by enzymes called polyphenoloxidase. Keeping potatoes submerged in water will work for a while as it greatly lessens the available amount of oxygen the enzymes require to cause browning, however it will not eliminate the browning process altogether.

Lemon juice works great for preventing enzymatic browning of apples, pears and bananas, as it actually kills the enzymes by altering the ph level on the surface of the fruit. While submerging potatoes in water will greatly reduce enzymatic browning, the potatoes still yellow a little bit. Peel a fresh potato and compare it to one soaked in water overnight and you will see the soaked potato has indeed darkened slightly. If you want to prevent the discoloration entirely, you can dissolve 2 TBL of salt per gallon of water and this will keep your potatoes nice and white. Remember to rinse the potatoes before using them.

Original Question

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What is the difference between juice and juice cocktail?

Q. I accidentally bought some juice cocktail the other day and am now wondering if I should drink it like normal juice or save it to use when I'm making cocktails at a get together. When I think of cocktails I think of drinks. Am I wrong? Is it just another type of juice?

A. Juice cocktail usually means it is not 100% juice but a blend that contains juice in some proportion..such as 10% to 50%.
A product cannot label itself as juice unless it is 100% juice and therefore calls itself a "juice drink" or a juice cocktail"
Sometimes they will state what percentage of juice is contained in the beverage. You can still drink and enjoy it...just be cognizant that it is not 100% juice and likely contains sweeteners

Original Question

How long does fresh juice keep its vitamin and mineral content?

Q. I recently started juicing. My question is how long does the fresh juice keep its vitamins and minerals intact. Must I drink it immediately or can I keep it for a day or two?

A. Depends on the juice. Wheat-grass is supposed to be drunk immediately, while others seem to keep well in the fridge.

You would probably have to look it up on google for specific juices.

Original Question

How does lemon juice reduce the burn of hot spices?

Q. I've heard that lemon juice helps the burn of hot spices such as peppers, and I've seen lemon juice in condiment packages at restaurants that serve spicy food. Is it a chemical reaction?
@ Naomi: What you're saying makes sense. Reaching into my memory, I seem to recall something from Chemistry that goes along the lines of "like dissolves like". Water, being polar, will dissolve other polar substances like ionic compounds (e.g., NaCl) but not non-polar substances such as oil.

So, if the substance that causes the burning is an oil, it would make sense that other similar substances would dissolve it better than water. I rarely drink alcohol, so milk would be a better alternative.

Thank you :-)

A. A lot of people seem to think that water helps but it makes the sensation worse simply because oil and water don't mix. The fiery spices in the foods are oil-based, and thus mix readily with the cooking oil and/or natural juices the food simmers in. When you eat the stuff, the oil coats your tongue and throat, and for complicated molecular reasons repels all efforts to wash it down with water. Water doesn't actually make the burning sensation worse, but by eliminating other distracting tastes I suppose we might say it purifies the agony.

So what does work? Logic would suggest two approaches: dilutants (more oil) and solvents (such as alcohol). So indeed it is the reaction in the mixtures between the oil/juices coated on your tongue and the liquid consumed after ward that reduces or increases the burn of hot spices. The same thing happens with lemon juice also as most solvents and dilutants high in citric acid work well at reducing the burn of hot spices. However there are many others better than lemon juice that are more efficient than reducing the burn. Best dilutant I know of is milk, which generally works like a charm. Alcoholic beverages seam to work quite well too.

I hope this answered your question.

Original Question

What is the difference between orange juice made from concentrate and orange juice thats not?

Q. On the orange juice carton it says its made from concentrate or it says its not made from concentrate. Whats the difference? and which ones healthier?

A. OJ from concentrate means they took the water out and concentrated the orange flavor of the juice, then they added water later.

Normal OJ is just squeexed from an orange and then given to you.

Normal tates better and is probably better for you.

Original Question

Powered by Yahoo! Answers

How much lemon juice should be added to a gallon of water to prevent browning of potatoes?

Q. How much lemon juice should be added to a gallon of water to prevent browning of potatoes? Thanks for your help!

A. Browning in potatoes, bananas, apples, mushrooms and many other fruits and veggies are caused by enzymes called polyphenoloxidase. Keeping potatoes submerged in water will work for a while as it greatly lessens the available amount of oxygen the enzymes require to cause browning, however it will not eliminate the browning process altogether.

Lemon juice works great for preventing enzymatic browning of apples, pears and bananas, as it actually kills the enzymes by altering the ph level on the surface of the fruit. While submerging potatoes in water will greatly reduce enzymatic browning, the potatoes still yellow a little bit. Peel a fresh potato and compare it to one soaked in water overnight and you will see the soaked potato has indeed darkened slightly. If you want to prevent the discoloration entirely, you can dissolve 2 TBL of salt per gallon of water and this will keep your potatoes nice and white. Remember to rinse the potatoes before using them.

Original Question

What is the difference between juice and juice cocktail?

Q. I accidentally bought some juice cocktail the other day and am now wondering if I should drink it like normal juice or save it to use when I'm making cocktails at a get together. When I think of cocktails I think of drinks. Am I wrong? Is it just another type of juice?

A. Juice cocktail usually means it is not 100% juice but a blend that contains juice in some proportion..such as 10% to 50%.
A product cannot label itself as juice unless it is 100% juice and therefore calls itself a "juice drink" or a juice cocktail"
Sometimes they will state what percentage of juice is contained in the beverage. You can still drink and enjoy it...just be cognizant that it is not 100% juice and likely contains sweeteners

Original Question

How long does fresh juice keep its vitamin and mineral content?

Q. I recently started juicing. My question is how long does the fresh juice keep its vitamins and minerals intact. Must I drink it immediately or can I keep it for a day or two?

A. Depends on the juice. Wheat-grass is supposed to be drunk immediately, while others seem to keep well in the fridge.

You would probably have to look it up on google for specific juices.

Original Question

How does lemon juice reduce the burn of hot spices?

Q. I've heard that lemon juice helps the burn of hot spices such as peppers, and I've seen lemon juice in condiment packages at restaurants that serve spicy food. Is it a chemical reaction?
@ Naomi: What you're saying makes sense. Reaching into my memory, I seem to recall something from Chemistry that goes along the lines of "like dissolves like". Water, being polar, will dissolve other polar substances like ionic compounds (e.g., NaCl) but not non-polar substances such as oil.

So, if the substance that causes the burning is an oil, it would make sense that other similar substances would dissolve it better than water. I rarely drink alcohol, so milk would be a better alternative.

Thank you :-)

A. A lot of people seem to think that water helps but it makes the sensation worse simply because oil and water don't mix. The fiery spices in the foods are oil-based, and thus mix readily with the cooking oil and/or natural juices the food simmers in. When you eat the stuff, the oil coats your tongue and throat, and for complicated molecular reasons repels all efforts to wash it down with water. Water doesn't actually make the burning sensation worse, but by eliminating other distracting tastes I suppose we might say it purifies the agony.

So what does work? Logic would suggest two approaches: dilutants (more oil) and solvents (such as alcohol). So indeed it is the reaction in the mixtures between the oil/juices coated on your tongue and the liquid consumed after ward that reduces or increases the burn of hot spices. The same thing happens with lemon juice also as most solvents and dilutants high in citric acid work well at reducing the burn of hot spices. However there are many others better than lemon juice that are more efficient than reducing the burn. Best dilutant I know of is milk, which generally works like a charm. Alcoholic beverages seam to work quite well too.

I hope this answered your question.

Original Question

Powered by Yahoo! Answers

How does lemon juice reduce the burn of hot spices?

Q. I've heard that lemon juice helps the burn of hot spices such as peppers, and I've seen lemon juice in condiment packages at restaurants that serve spicy food. Is it a chemical reaction?
@ Naomi: What you're saying makes sense. Reaching into my memory, I seem to recall something from Chemistry that goes along the lines of "like dissolves like". Water, being polar, will dissolve other polar substances like ionic compounds (e.g., NaCl) but not non-polar substances such as oil.

So, if the substance that causes the burning is an oil, it would make sense that other similar substances would dissolve it better than water. I rarely drink alcohol, so milk would be a better alternative.

Thank you :-)

A. A lot of people seem to think that water helps but it makes the sensation worse simply because oil and water don't mix. The fiery spices in the foods are oil-based, and thus mix readily with the cooking oil and/or natural juices the food simmers in. When you eat the stuff, the oil coats your tongue and throat, and for complicated molecular reasons repels all efforts to wash it down with water. Water doesn't actually make the burning sensation worse, but by eliminating other distracting tastes I suppose we might say it purifies the agony.

So what does work? Logic would suggest two approaches: dilutants (more oil) and solvents (such as alcohol). So indeed it is the reaction in the mixtures between the oil/juices coated on your tongue and the liquid consumed after ward that reduces or increases the burn of hot spices. The same thing happens with lemon juice also as most solvents and dilutants high in citric acid work well at reducing the burn of hot spices. However there are many others better than lemon juice that are more efficient than reducing the burn. Best dilutant I know of is milk, which generally works like a charm. Alcoholic beverages seam to work quite well too.

I hope this answered your question.

Original Question

What is the difference between orange juice made from concentrate and orange juice thats not?

Q. On the orange juice carton it says its made from concentrate or it says its not made from concentrate. Whats the difference? and which ones healthier?

A. OJ from concentrate means they took the water out and concentrated the orange flavor of the juice, then they added water later.

Normal OJ is just squeexed from an orange and then given to you.

Normal tates better and is probably better for you.

Original Question

How much juice is in a pomegranate?

Q. I found a cool recipe for a pomegranate glaze but the directions just tell me to juice 4 pomegranates. I can get the juice at the local store and after my adventure juicing strawberries by hand, I don't really want to juice any pomegranates if I can avoid it. Does anyone know how much juice is in one?

A. I (insanely) actually juiced ONE pomegranate once. It was about 1/4 cup of juice and took about half an hour. Smooshing all of those tiny little seeds, and letting it drain..

Just buy the POM stuff at the supermarket. I would call 4 pomegranates to be about 1 cup.

Original Question

How do you squeeze juice from a fruit?

Q. How do you squeeze juice from a certain fruit, specifically tangerine orange or mandarin orange? What materials are needed? What is the estimate amount of extract from each fruit? Any practical or scientific process is accepted.. Thanks a lot!:)

A. if you dont have a juice extractor just cut into halves (vertical)the citrus then use a tablespoon to scoop the juice thru a little help of your muscles then strain the seeds.

Original Question

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How much lemon juice should be added to a gallon of water to prevent browning of potatoes?

Q. How much lemon juice should be added to a gallon of water to prevent browning of potatoes? Thanks for your help!

A. Browning in potatoes, bananas, apples, mushrooms and many other fruits and veggies are caused by enzymes called polyphenoloxidase. Keeping potatoes submerged in water will work for a while as it greatly lessens the available amount of oxygen the enzymes require to cause browning, however it will not eliminate the browning process altogether.

Lemon juice works great for preventing enzymatic browning of apples, pears and bananas, as it actually kills the enzymes by altering the ph level on the surface of the fruit. While submerging potatoes in water will greatly reduce enzymatic browning, the potatoes still yellow a little bit. Peel a fresh potato and compare it to one soaked in water overnight and you will see the soaked potato has indeed darkened slightly. If you want to prevent the discoloration entirely, you can dissolve 2 TBL of salt per gallon of water and this will keep your potatoes nice and white. Remember to rinse the potatoes before using them.

Original Question

What is the difference between juice and juice cocktail?

Q. I accidentally bought some juice cocktail the other day and am now wondering if I should drink it like normal juice or save it to use when I'm making cocktails at a get together. When I think of cocktails I think of drinks. Am I wrong? Is it just another type of juice?

A. Juice cocktail usually means it is not 100% juice but a blend that contains juice in some proportion..such as 10% to 50%.
A product cannot label itself as juice unless it is 100% juice and therefore calls itself a "juice drink" or a juice cocktail"
Sometimes they will state what percentage of juice is contained in the beverage. You can still drink and enjoy it...just be cognizant that it is not 100% juice and likely contains sweeteners

Original Question

How long does fresh juice keep its vitamin and mineral content?

Q. I recently started juicing. My question is how long does the fresh juice keep its vitamins and minerals intact. Must I drink it immediately or can I keep it for a day or two?

A. Depends on the juice. Wheat-grass is supposed to be drunk immediately, while others seem to keep well in the fridge.

You would probably have to look it up on google for specific juices.

Original Question

How does lemon juice reduce the burn of hot spices?

Q. I've heard that lemon juice helps the burn of hot spices such as peppers, and I've seen lemon juice in condiment packages at restaurants that serve spicy food. Is it a chemical reaction?
@ Naomi: What you're saying makes sense. Reaching into my memory, I seem to recall something from Chemistry that goes along the lines of "like dissolves like". Water, being polar, will dissolve other polar substances like ionic compounds (e.g., NaCl) but not non-polar substances such as oil.

So, if the substance that causes the burning is an oil, it would make sense that other similar substances would dissolve it better than water. I rarely drink alcohol, so milk would be a better alternative.

Thank you :-)

A. A lot of people seem to think that water helps but it makes the sensation worse simply because oil and water don't mix. The fiery spices in the foods are oil-based, and thus mix readily with the cooking oil and/or natural juices the food simmers in. When you eat the stuff, the oil coats your tongue and throat, and for complicated molecular reasons repels all efforts to wash it down with water. Water doesn't actually make the burning sensation worse, but by eliminating other distracting tastes I suppose we might say it purifies the agony.

So what does work? Logic would suggest two approaches: dilutants (more oil) and solvents (such as alcohol). So indeed it is the reaction in the mixtures between the oil/juices coated on your tongue and the liquid consumed after ward that reduces or increases the burn of hot spices. The same thing happens with lemon juice also as most solvents and dilutants high in citric acid work well at reducing the burn of hot spices. However there are many others better than lemon juice that are more efficient than reducing the burn. Best dilutant I know of is milk, which generally works like a charm. Alcoholic beverages seam to work quite well too.

I hope this answered your question.

Original Question

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