FW: FW: [BrixTalk] Brix and digestion

-- 
forest
[email protected]
http://www.lavazone2.com/forest/

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From: RH <brixman-WRAWdkRg/uFWk0Htik3J/[email protected]>
Reply-To: [email protected]
Date: Fri, 22 Aug 2003 12:37:45 -0400
To: [email protected]
Subject: Re: [Ecobal]FW: [BrixTalk] Brix and digestion

On Fri, 22 Aug 2003 04:36:19 -1000, forest <[email protected]> wrote:

> i think he was referring to the acidic quality of pasteurized orange
> juice
> as being a poor experiment because one juice is fresh and one pasteurized
> and therefore pasteurization may affect acidity more than the quality
> factor????..... tho i agree with you, that would affect the test to one
> degree, but not necessarily change the results too much in terms of
> quality...he seems to think that pasteurization affects acidity of
> juice....

Forest, a lot of people have told me that things go downhill rapidly when
someone cross posts a message from one group to another.  I suppose that
happens because it is so hard to carry over enough context with a cross
post to "set the stage" properly.  However, I will admit that I sin to the
extent of sometimes taking a  paragraph from one forum to another to make a
point.    :)

Anyway, I simply cannot understand your friend's thoughts.  Acid in citrus
is an easily measured factor.  As the fruit matures, the brix (i.e., total
goodies) goes up and simultaneously the acid goes down.  Mother Nature
handles this.  I've never seen anything to make me think that
pasteurization could possibly increase the total acid.  Do keep in mind
that you seem to be dealing with someone who is unaware that orange quality
can vary so dramatically.  If he ever gets a taste of 19 brix juice, his
theory will die away.

Regards,
Rex Harrill


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