Re: Fw: Apple Juice Question??/was: Honey, Fruit Sugar and Yeast/ from Mimi

[Guest guest]

This was put so beautifully about the yeast biofilms and honey. Thank you for

this WONDERFUL post! This is so needed right now on the serve. Just like BTVC

says, we can enjoy our monosaccharide fruits and legal bananas and honey and

still kill the yeasty beasties YEAH! I was just one of many, at one time who

thought if it was sweet it had to go. I am so glad that this is not true.

I am still a little confused about the apple juice made " NOT FROM CONCENTRATE "

though. Is this safe or not? I called and they said that it had nothing added.

But does a molecular change take place when they turn it into " juice " and not

cider? Kinda like the banana's sugar converting into a legal sugar when it

ripens...but in this case the other way around. When turned into juice...the

apple turns into and illegal. Do you know Patti or Mimi, because I am still

rather confused about this whole apple juice thing?

Warm Regards, Antoinette (2/06 Celiac)

[Guest guest]

Hi Antoinette,

You said:

<<I am still a little confused about the apple juice made " NOT FROM CONCENTRATE "

though. Is this safe or not? I called and they said that it had nothing added.

But does a molecular change take place when they turn it into " juice " and not

cider?>>

I've been digging through my files but I can't seem to find the post I was

looking for. I had saved an old post regarding the apple juice dilemma. It must

be in my old computer.

Yes, there is a specific thing that happens with both commercial apple and pear

juice....even if they say " nothing added " . It has to do with what occurs when

those juices are processed.... and the high sorbitol levels in them. This is not

ADDED sorbitol.... but that which occurs naturally in the processing. If anyone

still has that old post, I would LOVE to see it re-posted. Carol? Maybe Jody or

Mimi still has it... I'll ask when Jody gets back.

That is why Elaine basically said to ONLY get the type of apple cider that is

pressed... and bottled " as is " , not cooked, filtered, processed in any way other

than to put the lid on and seal it. The best apple cider/juice would be HOME

JUICED.... right out of the spout.

I know not everyone has their own juicer... but even a cheapo one would do an

adequate job of making apple juice. I bought a Singer juicer on a sale table at

my hardware store a few years ago for $24. It made a total MESS all over my

counter every time I used it... but it did the job. My mom gave me a much better

juicer recently, so I gave the old one to Goodwill.

I will go hunt around on the pecanbread website to see if Jody posted the

juice/sorbitol thing somewhere there. I don't really have time just this

second... so it might be tomorrow or later.

I know we went round and round over the store-bought apple and pear juices.....

everyone wants to use them and I understand the whole convenience factor. It's

hard to understand... but better safe than sorry.

Patti

[Guest guest]

Doesn't it have something to do with the whole apple is cooked, peal

and all and the pectin is then allowed to go into the juice?

It seems like I read this somewhere in something that was posted or

on one of the SCD sites.

Sandy M.

>

> Hi Antoinette,

>

> You said:

> <<I am still a little confused about the apple juice made " NOT

FROM CONCENTRATE " though. Is this safe or not? I called and they

said that it had nothing added. But does a molecular change take

place when they turn it into " juice " and not cider?>>

>

> I've been digging through my files but I can't seem to find the

post I was looking for. I had saved an old post regarding the apple

juice dilemma. It must be in my old computer.

>

> Yes, there is a specific thing that happens with both commercial

apple and pear juice....even if they say " nothing added " . It has to

do with what occurs when those juices are processed.... and the high

sorbitol levels in them. This is not ADDED sorbitol.... but that

which occurs naturally in the processing. If anyone still has that

old post, I would LOVE to see it re-posted. Carol? Maybe Jody or

Mimi still has it... I'll ask when Jody gets back.

>

> That is why Elaine basically said to ONLY get the type of apple

cider that is pressed... and bottled " as is " , not cooked, filtered,

processed in any way other than to put the lid on and seal it. The

best apple cider/juice would be HOME JUICED.... right out of the

spout.

>

> I know not everyone has their own juicer... but even a cheapo one

would do an adequate job of making apple juice. I bought a Singer

juicer on a sale table at my hardware store a few years ago for $24.

It made a total MESS all over my counter every time I used it... but

it did the job. My mom gave me a much better juicer recently, so I

gave the old one to Goodwill.

>

> I will go hunt around on the pecanbread website to see if Jody

posted the juice/sorbitol thing somewhere there. I don't really have

time just this second... so it might be tomorrow or later.

>

> I know we went round and round over the store-bought apple and

pear juices..... everyone wants to use them and I understand the

whole convenience factor. It's hard to understand... but better safe

than sorry.

>

>

> Patti

>

>

>

>

>

>

[Guest guest]

Sandy,

That would be a different issue than what I was talking about. This isn't about

pectin... it's sorbitol. I just can't exactly remember the problem with it...

wish I could find that old post. I might go cruise the archives.

Patti

Re: Fw: Apple Juice Question??/was: Honey, Fruit Sugar

and Yeast/ from Mimi

Doesn't it have something to do with the whole apple is cooked, peal

and all and the pectin is then allowed to go into the juice?

It seems like I read this somewhere in something that was posted or

on one of the SCD sites.

Sandy M.

[Guest guest]

>

> Sandy,

> That would be a different issue than what I was talking about. This isn't

about pectin...

it's sorbitol. I just can't exactly remember the problem with it... wish I could

find that old

post. I might go cruise the archives.

>

> Patti

> Re: Fw: Apple Juice Question??/was: Honey, Fruit Sugar

and

Yeast/ from Mimi

>

>

> Doesn't it have something to do with the whole apple is cooked, peal

> and all and the pectin is then allowed to go into the juice?

> It seems like I read this somewhere in something that was posted or

> on one of the SCD sites.

> Sandy M.

>

Elaine states in BTVC that some food processing companies started adding corn

syrup and

sugar to their product. Since all ingredients do not have to be included on the

label, this

allowed undisclosed illegals. As a precaution, Elaine ruled commercial apple

juice out.

(pp 76, paragraph 3, edition 10, Breaking the Vicious Cycle)

There was a major scandal some years ago about Beech Nut Apple Juice. I urge

you to

read this. It's fairly fascinating.:

http://www.stockton.edu/~jacksonr/businessandkids.htm

BTW: Dr. Roger who wrote this article is a strong supporter of SCD!

Carol F.

SCD 6 years, celiac