Fresh fruit juice, if not properly preserved, is very easily spoiled but is often difficult to recognize. Currently, many people have a habit of self-pressing fruit juice at home because they believe that this drink is fresh, nutritious and does not contain preservatives. This is a good choice, but the processing and preservation methods play a very important role.
When fruits are juiced, the cell structure is broken, making nutrients easily modified and creating favorable conditions for bacteria to grow. Especially in the summer, fresh juice can quickly spoil if left at room temperature for too long.
Many people have a habit of squeezing a large amount of fruit juice, storing it in the refrigerator and then drinking it gradually for many days with the thought that low temperature will help preserve it safely. However, the refrigerator only slows down the growth of microorganisms but cannot keep the juice fresh and delicious indefinitely. If the juice has a strange smell, discoloration or abnormal air bubbles, it should be discarded immediately and should not be continued to be used.
Besides the risk of spoilage, drinking too much pre-packaged fruit juice for a long time can also increase the metabolic burden on the liver. Although fruits are good for health, pre-packaged juice contains a higher concentration of concentrated sugar than when eating whole fruits, making it easier for the body to consume more sugar without realizing it.
Consuming too much sugar for a long time can promote fat accumulation in the liver, increasing the risk of fatty liver disease and affecting health. Therefore, experts recommend prioritizing eating whole fruits instead of abusing fruit juice.
