How much nutrition is left in pulp after juicing fruits and vegies?

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Nick - 24 Jun 2006 02:33 GMT

This is a question I have been wanrting to ask. Anybody privy? What is
in the fiber?

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outsor@citynet.net - 24 Jun 2006 01:05 GMT

I have always thought "juicing" a a fruitless, pun intended, effort. It
merely concentrates the sugar content and leaves many nutrients in the
pulp. What benefit is claimed for it and how is it so important to throw
away all the goodies in the pulp?

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Juhana Harju - 24 Jun 2006 08:38 GMT

: I have always thought "juicing" a a fruitless, pun intended, effort.
: It merely concentrates the sugar content and leaves many nutrients in
: the pulp. What benefit is claimed for it and how is it so important
: to throw away all the goodies in the pulp?

Sometimes juicing make sense. It is quite messy to eat pomegranates and very
few people would eat them enough to get pronounced health benefits. Still
the phytochemicals contained in the fruits are present in the juice also.

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Juhana

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Mr. Natural-Health - 24 Jun 2006 03:18 GMT

> What is in the fiber?

Health :)

Actually, I rather think that there is probably something to juicing.
It is a method of separating nutrients from the fiber, in lieu of
cooking. I recall reading one abstract on tomatoes that indicated
juicing as an effective way of increasing absorption of nutrients.

As a practical method, I think it fails. #1 it is expensive. #2 The
taste of carrot juice is extremely strong and terrible. So, anything
juiced probably tastes pretty bad without a lot of added sugar of one
type or another. And, #3 it makes the negatives of food more capable
of being easily assimilated as it does with the positive nutrients.

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Ron Peterson - 24 Jun 2006 05:37 GMT

> This is a question I have been wanrting to ask. Anybody privy? What is
> in the fiber?

I couldn't find any exact analyis, but oranges have over 3 times the
calcium content of orange juice. Each orange has about 7 g of fiber. I
am not sure whether the pectin stays with the juice or the pulp when
separated.

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Ron

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Mr. Natural-Health - 24 Jun 2006 13:53 GMT

> > This is a question I have been wanrting to ask. Anybody privy? What is
> > in the fiber?
[quoted text clipped - 3 lines]
> am not sure whether the pectin stays with the juice or the pulp when
> separated.

Obviously, your facts are totally misleading.

#1 Just because a whole orange contains X amount of calcium doesn't
mean that all of that will become bioavailable upon eating it.

#2 Depends on how the juice was made. You can obviously make orange
juice without a 'juicer' that can make carrot juice. Not all juicers
are the same. Juicers really refers thoroughly shredding the food item
and then using a centrifugal spinning force to separate liquids from
the solids. Both steps in juicing a carrot will obviously vary with
each machine. Juicers that cost over a $1,000 must obviously offer
something that $100 juicer wont do.

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Nick - 25 Jun 2006 01:13 GMT

I just wanted to say that I consume most of the fiber from what I do
juice. For instance I make broccoli carrot salad. I also juice lemons
to eat the peel when I take vitamin C. My cholesterol dropped to 135
for a while and when I added exercize it went to 120. And I was eating
poultry.

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