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Acid Free Orange Juice
My father is looking to drink some alternative orange juice that
doesn't have any acid in it. Does anyone know of a brand out there that doesn't? |
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"timeisnow" > wrote in message m... > My father is looking to drink some alternative orange juice that > doesn't have any acid in it. Does anyone know of a brand out there > that doesn't? Isn't that an oxymoron? Scott. |
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"timeisnow" > wrote in message m... > My father is looking to drink some alternative orange juice that > doesn't have any acid in it. Does anyone know of a brand out there > that doesn't? Isn't that an oxymoron? Scott. |
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"timeisnow" > wrote in message m... > My father is looking to drink some alternative orange juice that > doesn't have any acid in it. Does anyone know of a brand out there > that doesn't? Isn't that an oxymoron? Scott. |
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"Scotty" > wrote in news:U19sd.430084$%k.160586@pd7tw2no:
> "timeisnow" > wrote in message > m... >> My father is looking to drink some alternative orange juice that >> doesn't have any acid in it. Does anyone know of a brand out there >> that doesn't? > > Isn't that an oxymoron? > > Scott. No, that's OxyClean. It is totally acid-free. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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>> "timeisnow" wrote
>>> >>> My father is looking to drink some alternative orange juice that >>> doesn't have any acid in it. Does anyone know of a brand out there >>> that doesn't? Actually it should be fairly easy to neutralize the acid in orange juice, perhaps dissove and antacid in it, like Tums. >> Isn't that an oxymoron? >> >> Scott. No, Scott, however you are a MORON! ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>My father is looking to drink some alternative orange juice that
>doesn't have any acid in it. Does anyone know of a brand out there >that doesn't? --------- There was a guy where I used to work that used to add a little packet of powder to his coffee cup. It was to buffer the acid in the coffee. I don't remember the name of the stuff, but maybe the same thing can be used for OJ? |
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"Abe" > wrote in message ... > >My father is looking to drink some alternative orange juice that >>doesn't have any acid in it. Does anyone know of a brand out there >>that doesn't? > --------- > There was a guy where I used to work that used to add a little packet > of powder to his coffee cup. It was to buffer the acid in the coffee. > I don't remember the name of the stuff, but maybe the same thing can > be used for OJ? That little packet could have been "Prelief", an acid neutralizer. Here's a link to the manufacturer's web site: http://www.akpharma.com/prelief/preliefindex.html Karen |
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"Abe" > wrote in message ... > >My father is looking to drink some alternative orange juice that >>doesn't have any acid in it. Does anyone know of a brand out there >>that doesn't? > --------- > There was a guy where I used to work that used to add a little packet > of powder to his coffee cup. It was to buffer the acid in the coffee. > I don't remember the name of the stuff, but maybe the same thing can > be used for OJ? That little packet could have been "Prelief", an acid neutralizer. Here's a link to the manufacturer's web site: http://www.akpharma.com/prelief/preliefindex.html Karen |
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In rec.food.cooking, timeisnow > wrote:
> My father is looking to drink some alternative orange juice that > doesn't have any acid in it. Does anyone know of a brand out there > that doesn't? Orange juice doesn't "have acid in it". It is acidic. -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
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In article > ,
Bubbabob > wrote: > That's dumb. Coffee is already on the alkaline side of neutral, not the > acidic one. Acidity in coffee is a term used to describe the mouth feel of > a particular variety. It's one of the five basic dimensions of coffee. It > has nothing at all to do with real pH levels. Coffee is mildly acidic, with a pH averaging around 5.0 - 5.1 -- to respond (OT only), change "spamless.invalid" to "optonline.net" <http://www.thecoffeefaq.com/> |
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In article > ,
Bubbabob > wrote: > That's dumb. Coffee is already on the alkaline side of neutral, not the > acidic one. Acidity in coffee is a term used to describe the mouth feel of > a particular variety. It's one of the five basic dimensions of coffee. It > has nothing at all to do with real pH levels. Coffee is mildly acidic, with a pH averaging around 5.0 - 5.1 -- to respond (OT only), change "spamless.invalid" to "optonline.net" <http://www.thecoffeefaq.com/> |
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On Sat, 18 Dec 2004 19:01:24 -0000, Bubbabob
> scribbled some thoughts: >Scott > wrote: > >> In article > , >> Bubbabob > wrote: >> >>> That's dumb. Coffee is already on the alkaline side of neutral, not >>> the acidic one. Acidity in coffee is a term used to describe the >>> mouth feel of a particular variety. It's one of the five basic >>> dimensions of coffee. It has nothing at all to do with real pH >>> levels. >> >> >> Coffee is mildly acidic, with a pH averaging around 5.0 - 5.1 >> > > > >Did you read that somewhere or measure it yourself? I'm sitting here with >a cup of City+ roasted drip brewed Colombian Popoyan Caucano with a pH >meter probe in it and it says 6.7. I'd wager that since not all coffes are the same, so too the acidity. The roasting process may affect it too. Probably too many variable to definitively state that coffee will be such and such ph> Soil wherein it was grown Roasting method Flavors added. Roasting length of time. -- Sincerely, | NOTE: Best viewed in a fixed pitch font | (©) (©) Andrew H. Carter | ------ooo--(_)--ooo------ d(-_-)b | /// \\\ |
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On Sat, 18 Dec 2004 19:01:24 -0000, Bubbabob
> scribbled some thoughts: >Scott > wrote: > >> In article > , >> Bubbabob > wrote: >> >>> That's dumb. Coffee is already on the alkaline side of neutral, not >>> the acidic one. Acidity in coffee is a term used to describe the >>> mouth feel of a particular variety. It's one of the five basic >>> dimensions of coffee. It has nothing at all to do with real pH >>> levels. >> >> >> Coffee is mildly acidic, with a pH averaging around 5.0 - 5.1 >> > > > >Did you read that somewhere or measure it yourself? I'm sitting here with >a cup of City+ roasted drip brewed Colombian Popoyan Caucano with a pH >meter probe in it and it says 6.7. I'd wager that since not all coffes are the same, so too the acidity. The roasting process may affect it too. Probably too many variable to definitively state that coffee will be such and such ph> Soil wherein it was grown Roasting method Flavors added. Roasting length of time. -- Sincerely, | NOTE: Best viewed in a fixed pitch font | (©) (©) Andrew H. Carter | ------ooo--(_)--ooo------ d(-_-)b | /// \\\ |
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In article >,
Bubbabob > wrote: > Did you read that somewhere or measure it yourself? I'm sitting here with > a cup of City+ roasted drip brewed Colombian Popoyan Caucano with a pH > meter probe in it and it says 6.7. Was the water pH neutral? Dissolved minerals can skew it alkaline. Darker roasts can destroy the naturally occurring acids. Any idea where what you call a City+ falls on the Agtron scale (since roast names differ by roaster)? My figures are from "Coffee Technology" by Michael Sivetz. p.582, one of the most respected technical references on coffee. See, <http://www.amazon.com/exec/obidos/tg...id=1103398603/ sr=8-1/ref=sr_8_xs_ap_i1_xgl14/103-0128918-1320656?v=glance&s=books&n=507 846> or <http://tinyurl.com/4s5ru> As far as sources available online, here's an chart from Encarta giving coffee's pH as 5.0: <http://encarta.msn.com/media_4615348...n_Solutions.ht ml> -- to respond (OT only), change "spamless.invalid" to "optonline.net" <http://www.thecoffeefaq.com/> |
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In article > ,
timeisnow > wrote: >My father is looking to drink some alternative orange juice that >doesn't have any acid in it. Does anyone know of a brand out there >that doesn't? Citric acid is one of the primary things that makes orange juice taste like orange juice. You don't have OJ without it. You can get low-acid OJ, but not no-acid. Or you can neutralize the acid with an alkaline substance, like sodium hydroxide or baking soda, but it'll end up tasting salty, which I think would be revolting. If your father thinks he is suffering from an acid stomach, and wants to avoid acidic foods, then he's suffering from a misconception. The acid naturally in the stomach is much, much stronger than any acid one consumes, so consuming acidic foods won't have any effect. The correct treatment for acid stomach is to eat smaller meals, more often, and avoid rich meals in the evening. Avoiding spicy food also helps. Eating plenty of fruits and vegetables will help, but dairy products will provide only temporary relief at the expense of making the problem worse. -A |
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In article > ,
timeisnow > wrote: >My father is looking to drink some alternative orange juice that >doesn't have any acid in it. Does anyone know of a brand out there >that doesn't? Citric acid is one of the primary things that makes orange juice taste like orange juice. You don't have OJ without it. You can get low-acid OJ, but not no-acid. Or you can neutralize the acid with an alkaline substance, like sodium hydroxide or baking soda, but it'll end up tasting salty, which I think would be revolting. If your father thinks he is suffering from an acid stomach, and wants to avoid acidic foods, then he's suffering from a misconception. The acid naturally in the stomach is much, much stronger than any acid one consumes, so consuming acidic foods won't have any effect. The correct treatment for acid stomach is to eat smaller meals, more often, and avoid rich meals in the evening. Avoiding spicy food also helps. Eating plenty of fruits and vegetables will help, but dairy products will provide only temporary relief at the expense of making the problem worse. -A |
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>Andrew H. Carter equivocates:
> >On 3 Dec 2004 17:17:45 -0800, >(timeisnow) scribbled some thoughts: > > >>My father is looking to drink some alternative orange juice that >>doesn't have any acid in it. Does anyone know of a brand out there >>that doesn't? > > >I's called water. What he wants is akin to have snow stay >on the ground in Death Valley in the dead of winter. What: http://www.tropicana.com/index.asp?id=94 How: http://www.dow.com/liquidseps/prod/sp_orange.htm ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Andrew H. Carter equivocates:
> >On 3 Dec 2004 17:17:45 -0800, >(timeisnow) scribbled some thoughts: > > >>My father is looking to drink some alternative orange juice that >>doesn't have any acid in it. Does anyone know of a brand out there >>that doesn't? > > >I's called water. What he wants is akin to have snow stay >on the ground in Death Valley in the dead of winter. What: http://www.tropicana.com/index.asp?id=94 How: http://www.dow.com/liquidseps/prod/sp_orange.htm ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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In article >,
Andrew H. Carter > wrote: > I'd wager that since not all coffes are the same, so too the > acidity. The roasting process may affect it too. Probably > too many variable to definitively state that coffee will be > such and such ph> > > Soil wherein it was grown > Roasting method > Flavors added. > Roasting length of time. There is a variance (variety, growing region, and degree of roast), but it's not terribly broad--and certainly not enough to make it alkaline. -- to respond (OT only), change "spamless.invalid" to "optonline.net" <http://www.thecoffeefaq.com/> |
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In article >,
Andrew H. Carter > wrote: > I'd wager that since not all coffes are the same, so too the > acidity. The roasting process may affect it too. Probably > too many variable to definitively state that coffee will be > such and such ph> > > Soil wherein it was grown > Roasting method > Flavors added. > Roasting length of time. There is a variance (variety, growing region, and degree of roast), but it's not terribly broad--and certainly not enough to make it alkaline. -- to respond (OT only), change "spamless.invalid" to "optonline.net" <http://www.thecoffeefaq.com/> |
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In article >,
Bubbabob > wrote: > Since I can't afford a set of agtron tiles and all attempts to reproduce > them on the internet have been laughably poor, I have no basis for > comparison. It was about 20 seconds into second crack. IIRC, there are a four Agtron tiles at the back of Davids' Home Coffee Roasting (I have no idea what I did with my copy) for an approximation, which helps get a ballpark range. I mean, look at Starbucks' French Roast. Other roasters would call it "charcoal." > I would never use pH neutral water to make coffee. It deadens the brew. The > SCAA has a suggested range of dissolved mineral content which my local tap > water, happily, falls in the middle of. But different minerals will effect pH differently--any guess what your water source contains? I don't recall if the SCAA has a particular mineral profile that constitutes their 50 to 100 ppm range. I vaguely recall as such, but I don't remember if it was their figure or another source's. > Did Sivetz state what kind of water he used to get his pH numbers? By the sound of it, it's an average, or perhaps a "typical cup": "Most freshly brewed coffee beverages have a pH of 5.0 to 5.1; pH is quite uniform as a result of the buffering action of the weak organic acids." The rest of the page is interesting: "Most commercial coffee buyers have little or no understanding of pH to taste relationships. Mild coffees grown at high altitudes have more natural acidity. Brazilian coffees have noticeably less acidity. Robusta coffees have the least acidity. Robusta beverages are pH 5.3 to 5.7; in alkaline waters Robustas may have a pH of 6.0, which is bland/flat. Holding freshly brewed coffee beverage in an urn for hours forms acids. This reduced brew pH from 5.1 to 4.8 and can cause curdling of milk or cream. Furthermore, some distinction between volatile and non-volatile acids in coffee is desirable. As a rule, organic acids are relatively stable. Aldehydes can be oxidized to acids. Chlorogenic acid, when heated, breaks down to caffeic and quinic acids. This increases the acid content of the coffee beverage. Such acid increases and changes are also accompanied by detectable taste changes." The section of Coffee Technology on acidity (actual acid content, not perceived taste) runs three pages, with tables. In one such table, he notes that the pH of coffee is about the same as that of carrots, and is decidedly more neutral than carbonated water (carbonic acid, I suppose). -- to respond (OT only), change "spamless.invalid" to "optonline.net" <http://www.thecoffeefaq.com/> |
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timeisnow wrote:
> My father is looking to drink some alternative orange juice that > doesn't have any acid in it. Does anyone know of a brand out there > that doesn't? try the tropicana with calcium addded the calcium --i believe carbonate would neutralize at leaast ssome of the acid hth peter |
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I've found that anything made from concentrate is too acidic for me. you
can check the refrigerated section of your grocery for it. It's normally sold in milk carton like containers, just be sure to check for the "not from concentrate" labelling. Bob "ilaboo" > wrote in message k.net... > timeisnow wrote: >> My father is looking to drink some alternative orange juice that >> doesn't have any acid in it. Does anyone know of a brand out there >> that doesn't? > try the tropicana with calcium addded > > the calcium --i believe carbonate would neutralize at leaast ssome of the > acid > > hth > peter |
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