Citrus Juice

Citrus Juice
Among citrus juice, orange is by far the most important. Lemon, lime, grape and tangerines are also processed as juice.

One of the characteristics of citrus juice is that it is to be consumed mainly as a cloudy drink.

Although the biggest percentage of that juice is made of diluted first extraction juice that does not require enzyme treatment most of the time, there is an appreciable production of by-product that are made from pulp and the peels, and these are marketed either as second quality juice or as natural cloudifiers.

The juice is rich in vitamin C, and in the minerals calcium, calcium, phosphorus and potassium.

The flavonoids are concentrated in the white pulp surrounding the fruit. Bioflavonoids help the body to retain and use vitamin C. Together these two nutrients improve the permeability and strength of capillary walls.

This is why citrus juice helps heal bruises more quickly than if they were not treated with citrus juice.

Common colds benefits greatly form a diet rich in citrus juices. Unfortunately while convenient, pasteurized, frozen, and concentrated citrus juices do not produce the same health benefits as fresh squeezed citrus juices.

Citrus juices taken in excess can leech calcium from the system, softening bones and teeth. If drink more than three to four 6 ounce glasses per week, make sure to get extra exercise to burn excess acid.
Citrus Juice