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Accessed September 2020 at Understanding Food Labels. When fruit is blended or juiced, natural sugars are released from within the cell walls and become ‘free sugars’” Diabetes UK.
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This is because whole fruit contains fibre which helps to slow down the speed at which the fructose is absorbed into your blood stream. “Fruit contains a naturally occurring sugar called fructose and eating whole fruit doesn’t add to your sugar intake while drinking fruit juice or smoothie does. The reason is that while tasty, the juice is not as healthy as consuming the whole fruit, and once juiced, your body will essentially just treat the liquid as a form of sugar water. The current recommendation is to drink no more than 150 ml (5 oz) of fruit juice or smoothie a day: a small glass Safe Food. Some authorities recommend diluting it with water or carbonated water to give it to kids. Pure fruit juice isn’t as virtuous a drink as people make it out to be: it contains a lot of sugar that, even though natural, can rot teeth. Juices made of mixed juices, as long as everything in the mixture is juice, can still be called a pure juice. In America and Canada, unpasteurized juices must be labelled as such. That’s not to say that fruit drinks in Canada can’t contain less - in Canada, there is no legal minimum, as there is in other countries - they just can’t use juice in their name. In Canada, in order to use the word juice in the name of the product, as in “fruit juice drink”, the juice content must be 25% or greater. In Australia, to be called “pure”, it needs to have only 90% fruit juice in it. In Canada, New Zealand and the UK, anything labelled “pure fruit juice” must be just that - 100% juice. A valuable by-product of pressing citrus fruit is the oil from the peel. Mechanical presses are used to press the juice out. Thick skinned fruits are usually halved first, others such as apples are ground, others are crushed (grapes and berries.) Fruit is often gently heated first before pressing so that even more juice will flow.
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Damaged fruit could have mould or bacteria that would spoil the whole batch of juice, and unripe fruit would be bitter and not yield as much juice. When fruit juice is made commercially, they really do try to pick the best fruit for it. The French word “jus” and the Italian word “succo” for instance, can be used to mean the juices (unthickened) from a piece of meat. In French and Italian, juice can also be the “juices” from something from the animal kingdom. The US Food and Drug Administration, for instance, defines it as “aqueous liquid expressed or extracted from one or more fruits or vegetables.” Verjus, called ab-ghooreh (آبغوره) in Persian, is used extensively in Persian cuisine, such as in Shirazi salad.In English, the word “juice” is largely reserved for the liquid extracted from vegetables or fruit. The same is true for the production of olive oil and tomato paste. The husroum produced during this time will be distributed to various households within the extended family and used throughout the year. In Syria, much of the production of husroum is still done over the course of several days by female members of land-owning clans, even if many of them live in cities. Verjus, called husroum (حصرم) in Arabic, is used extensively in Syrian cuisine.
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This is because it provides a comparable sour taste component, yet without "competing with" (altering the taste of) the wine, the way vinegar or lemon juice would. Modern cooks use verjuice most often in salad dressings as the acidic ingredient when wine is going to be served with the salad. The South Australian cook Maggie Beer has popularised the use of verjuice in her cooking and it is being used increasingly in South Australian restaurants. Nonetheless, it is still used in a number of French dishes as well as recipes from other European and Middle Eastern cuisines, and can be purchased at some gourmet grocery stores. It was once used in many contexts where modern cooks would use either wine or some variety of vinegar, but has become much less widely used as wines and variously flavoured vinegars became more accessible. It is still used to some extent in the American South. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. Verjuice ( / ˈ v ɜːr ˌ dʒ uː s/ VUR-jooss from Middle French vertjus 'green juice') is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Picking green grapes for making verjuice.