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Fresh Vegetable Recipes Biography                                  

In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw.[1]The non-biological definition of a vegetable is largely based on culinary and cultural tradition. Apart from vegetables, other main types of plant food are fruits, grains and nuts. Vegetables are most often consumed as salads or cooked in savory or salty dishes, while culinary fruits are usually sweet and used for desserts, but it is not the universal rule.[1] Therefore, the division is somewhat arbitrary, based on cultural views. For example, some people consider mushrooms to be vegetables even though they are not biologically plants,[2][3] while others consider them a separate food category;[4] some cultures group potatoes with cereal products such as noodles or rice,[5] while most English speakers would consider them vegetables.
Some vegetables can be consumed raw, while some, such as cassava, must be cooked to destroy certain natural toxins or microbes in order to be edible. A number of processed food items available on the market contain vegetable ingredients and can be referred to as "vegetable derived" products. These products may or may not maintain the nutritional integrity of the vegetable used to produce them.
The word vegetable was first recorded in English in the early 15th century from Old French,[6] and was in origin applied to any plant. This is still the sense of the adjective "vegetable" in biological context.[7] The word is taken from Medieval Latin vegetabilis "growing, flourishing" (i.e. of a plant), a semantic change from a Late Latin meaning "to be enlivening, quickening", a derivation of the verb vegetare "enliven", which is derived from vegetus "to be alive, active" (related to vigor), in reference to the process of a plant growing.
In 1767, the meaning of the term "vegetable" was specified to mean "plant cultivated for food, edible herb or root." The year 1955 noted the first use of the shortened, slang term "veggie".[6] As an adjective, the word vegetable is used in scientific and technical contexts with a different and much broader meaning, namely of "related to plants" in general, edible or not — as in vegetable matter, vegetable kingdom, vegetable origin, etc.[7] The meaning of "vegetable" as "plant grown for food" was not established until the 18th century.[8]
The green color of leaf vegetables is due to the presence of the green pigment chlorophyll. Chlorophyll is affected by the pH, and it changes to olive green in acid conditions, and to bright green in alkaline conditions. Some of the acids are released in steam during cooking, particularly if cooked without a cover.
The yellow/orange colors of fruits and vegetables are due to the presence of carotenoids, which are also affected by normal cooking processes or changes in pH.
The red/blue coloring of some fruits and vegetables (e.g., blackberries and red cabbage) aredue to anthocyanins, which are sensitive to changes in pH. When the pH is neutral, the pigments are purple, when acidic, red, and when alkaline, blue. These pigments are quite water-soluble. This property can be used in rudimentary testing of pH.

Fresh Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Fresh Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Fresh Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Fresh Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Fresh Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Fresh Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Fresh Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Fresh Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Fresh Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Fresh Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Recipes For Kids , Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

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Vegetable Recipes for Kids Biography

Find vegetarian recipes for the whole family that are cheap, quick and healthy. Search for your vegetarian recipe favourites including vegetarian pasta recipes, dinner ideas and healthy vegetarian recipes for kids. Bookmark this page for your vegetarian recipes
Peanut butter is a food paste made primarily from ground dry roasted peanut (actually a legume and not a nut) and is popular in North America, the Netherlands, the United Kingdom, Australia and parts of Asia, particularly the Philippines and Indonesia. It is mainly used as a sandwich spread, sometimes in combination with other spreads such as jam, chocolate (in various forms), vegetables or cheese. The United States[1] is a leading exporter of peanut butter. Nuts are also prepared comparably as nut butters.
Health benefits
Peanuts, being about half oil, are half fat. Peanut oil is about one-half monounsaturated fats and one-third polyunsaturated fats, with the remaining 15 percent saturated fats. Peanut butter also contains saturated fat and some sodium.[9] Peanut butter provides protein, vitamins B3 and E, magnesium, folate, dietary fiber, resveratrol[10] arginine,[11] and high levels of the antioxidant p-coumaric acid.
Think you can’t serve vegetables other than corn and mashed potatoes to kids or picky eaters? This collection of veggie side dishes and main dishes that sneak in veggies is worth a try on stubborn diners. When possible, let kids help out in the kitchen, challenge them to try new foods by taking them to the store and letting them pick a new veggie to try, or offer vegetables in new ways.
in this recipe for Pasta with Winter Squash and Pine Nuts, butternut squash breaks down as it cooks to create a smooth, hearty sauce for the pasta. Pasta, a pro at pleasing kids, dressed with a vegetable-based sauce, is sure to please veggie-seeking parents and picky kids all at once.
Even if your kid doesn't eat the whole tomato cup, she'll still get carrots and celery in the chicken salad.
We know what it's like. If left to her own devices, your tot would eat mac-and-cheese three meals a day and acts like it's torture to finish her salad. "Many children are not prompted to eat truly balanced meals," says Kerry Neville, RD, a Kirkland, Washington-based dietitian and spokesperson for the American Dietetic Association. The primo problem? Getting in the green stuff, says Neville. In one recent study from the University of Rochester Medical Center, nearly 60 percent of adolescents ate only about one fruit or veggie a day -- behavior that likely dates back to not-so-great eating habits established when they were young.

Vegetable Recipes for Kids Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Recipes for Kids Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Recipes for Kids Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Recipes for Kids Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Recipes for Kids Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Recipes for Kids Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Recipes for Kids Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Recipes for Kids Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Recipes for Kids Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Recipes for Kids Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Recipes for Kids Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetables Recipes,Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

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Vegetables Recipes Biography

In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw.[1]

The non-biological definition of a vegetable is largely based on culinary and cultural tradition. Apart from vegetables, other main types of plant food are fruits, grains and nuts. Vegetables are most often consumed as salads or cooked in savory or salty dishes, while culinary fruits are usually sweet and used for desserts, but it is not the universal rule.[1] Therefore, the division is somewhat arbitrary, based on cultural views. For example, some people consider mushrooms to be vegetables even though they are not biologically plants,[2][3] while others consider them a separate food category;[4] some cultures group potatoes with cereal products such as noodles or rice,[5] while most English speakers would consider them vegetables.

Some vegetables can be consumed raw, while some, such as cassava, must be cooked to destroy certain natural toxins or microbes in order to be edible. A number of processed food items available on the market contain vegetable ingredients and can be referred to as "vegetable derived" products. These products may or may not maintain the nutritional integrity of the vegetable used to produce them.

Vegetables in a supermarket in the United States

The word vegetable was first recorded in English in the early 15th century from Old French,[6] and was in origin applied to any plant. This is still the sense of the adjective "vegetable" in biological context.[7] The word is taken from Medieval Latin vegetabilis "growing, flourishing" (i.e. of a plant), a semantic change from a Late Latin meaning "to be enlivening, quickening", a derivation of the verb vegetare "enliven", which is derived from vegetus "to be alive, active" (related to vigor), in reference to the process of a plant growing.

in 1767, the meaning of the term "vegetable" was specified to mean "plant cultivated for food, edible herb or root." The year 1955 noted the first use of the shortened, slang term "veggie".[6] As an adjective, the word vegetable is used in scientific and technical contexts with a different and much broader meaning, namely of "related to plants" in general, edible or not — as in vegetable matter, vegetable kingdom, vegetable origin, etc.[7] The meaning of "vegetable" as "plant grown for food" was not established until the 18th century.[8]

Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional content of vegetables varies considerably, though generally they contain little protein or fat,[10][11] and varying proportions of vitamins such as Vitamin A, Vitamin K and Vitamin B6, provitamins, dietary minerals and carbohydrates. Vegetables contain a great variety of other phytochemicals, some of which have been claimed to have antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties.[12][13] Some vegetables also contain fiber, important for gastrointestinal function. Vegetables contain important nutrients necessary for healthy hair and skin as well. A person who refrains from dairy and meat products, and eats only plants (including vegetables) is known as a vegan.

However, vegetables often also contain toxins and antinutrients such as α-solanine, α-chaconine,[14] enzyme inhibitors (of cholinesterase, protease, amylase, etc.), cyanide and cyanide precursors, oxalic acid, and more.[15] Depending on the concentration, such compounds may reduce the edibility, nutritional value, and health benefits of dietary vegetables. Cooking and/or other processing may be necessary to eliminate or reduce them.

Diets containing recommended amounts of fruits and vegetables may help lower the risk of heart diseases[citation needed] and type 2 diabetes.[citation needed] These diets may also protect against some cancers[citation needed] and decrease bone loss.[citation needed] The potassium provided by both fruits and vegetables may help prevent the formation of kidney stones.[citation needed]

Vegetables Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetables Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetables Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetables Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetables Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetables Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetables Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetables Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetables Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

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 Vegetables Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Green Vegetable Recipes,Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

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Green Vegetable Recipes Biography

Green Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional content of vegetables varies considerably, though generally they contain little protein or fat,[10][11] and varying proportions of vitamins such as Vitamin A, Vitamin K and Vitamin B6, provitamins, dietary minerals and carbohydrates. Vegetables contain a great variety of other phytochemicals, some of which have been claimed to have antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties.[12][13] Some vegetables also contain fiber, important for gastrointestinal function. Vegetables contain important nutrients necessary for healthy hair and skin as well. A person who refrains from dairy and meat products, and eats only plants (including vegetables) is known as a vegan.
However, vegetables often also contain toxins and antinutrients such as α-solanine, α-chaconine,[14] enzyme inhibitors (of cholinesterase, protease, amylase, etc.), cyanide and cyanide precursors, oxalic acid, and more.[15] Depending on the concentration, such compounds may reduce the edibility, nutritional value, and health benefits of dietary vegetables. Cooking and/or other processing may be necessary to eliminate or reduce them.
Diets containing recommended amounts of fruits and vegetables may help lower the risk of heart diseases[citation needed] and type 2 diabetes.[citation needed] These diets may also protect against some cancers[citation needed] and decrease bone loss.[citation needed] The potassium provided by both fruits and vegetables may help prevent the formation of kidney stones.[citation needed]

Green salad

A green salad
The "green salad" or "garden salad" is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). Due to their low caloric density, green salads are considered a common diet food. The salad leaves may be cut or torn into bite-sized fragments and tossed together (called a tossed salad), or may be placed in a predetermined arrangement (a composed salad). They are often adorned with garnishes such as nuts or croutons.
Vegetables other than greens may be used in a salad. Common raw vegetables used in a salad include cucumbers, peppers, tomatoes, onions, spring onions, red onions, carrots, celery, and radishes. Other ingredients, such as mushrooms, avocado, olives, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, green beans, croutons, cheeses, meat (e.g. bacon, chicken), or seafood (e.g. tuna, shrimp), are sometimes added to salads.
Toppings and garnishes[edit]
Popular salad garnishes are nuts, croutons, anchovies, bacon bits (real or imitation), garden beet, bell peppers, shredded carrots, diced celery, watercress, sliced cucumber, parsley, sliced mushrooms, sliced red onion, radish, french fries, sunflower seeds (shelled), real or artificial crab meat (surimi) and cherry tomatoes. Various cheeses, berries, seeds and other ingredients can also be added to green salads. Cheeses, in the form of cubes, crumbles, or grated, are often used, including blue cheese, Parmesan cheese, and feta cheese. Color considerations are sometimes addressed by using edible flowers, red radishes, carrots, various colors of peppers, and other colorful ingredients.

Green Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

 

Green Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Green Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Green Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Green Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Green Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Green Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Green Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Green Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

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Holiday Vegetable Recipes Biography

By now, the effect of globalization on people's diets worldwide has become a commonplace. Whether we consider European unease with McDonald's, Japan's increased interest in exercise equipment as American-style foods become more common, or Starbucks' dealings among African and Central American coffee farmers, we know that the food we consume and the food we produce journeys substantial distances over complicated terrain—not just geographical, but social, cultural, religious, and political as well.
In response to the endless complexity of globalized food production, distribution, and marketing, some people choose to eat foods culled mostly from their local "foodsheds"—attempting, however improbably, to turn the tide in favor of the local, heirloom, and artisanal against the waves of long-distance hybrids and ready-mades. This is not the only primitivist turn in contemporary food culture—others, among them adherents of what has been called the Paleo diet and those who eat primarily raw foods—seek a primeval, pre-cultural, authentically "natural" approach to eating.
Vegetables—seldom demonized, whatever the food fad might be—are frequently taken as objects of nature, not culture, a misunderstanding blown wide open in Evelyne Bloch-Dano's Vegetables: A Biography,translated from the French by Teresa Lavender Fagan. Drawing frequently from Claude Levi-Strauss' anthropology, from history, science, politics, literature, and especially philology, Bloch-Dano gives us the biographies of ten vegetables, detailing the ways humans have "tamed" them every bit as much as we have domesticated animals. Far from primitive,
"… vegetables are not as vegetative as we might think. They are born, they live, they die. Modestly, discreetly—they represent the most fertile encounter between nature and culture."
While we are aware that Mexican cuisine handles tomatoes differently from Italian—that vegetables differ across cultures in their preparation—we are frequently less aware of the histories that have brought vegetables to us. Bloch-Dano begins with the artichoke, domesticated in Roman times from wild thistles. In the movement, common to all vegetables, from wildness to cultivation, she sees the human tendency to culture-making:
"What, again, distinguishes us from donkeys? Donkeys are content with thistles; we prefer artichokes."
Indeed, as Richard Wrangham pointed out in his 2009 book Catching Fire: How Cooking Made us Human, to idealize a supposedly "primitive" diet is to miss all that is culturally and biologically important about how humans eat and why. Adhering to a raw diet requires near-constant chewing; calorically dense foods generally must be cultivated to be so and cooked for optimal energy benefit. Even the most humble, most seemingly "natural" of foods have long and frequently surprising cultural histories.
Cabbage, for example, was one of the first plants to be domesticated, perhaps 7,000 years ago. When Philemon and Baucis extend hospitality to Zeus unaware, they give him cabbage soup—the best they have to offer. And yet, "gradually, cabbage soup became a prime element in caricatures of peasant life, depicted as vulgar and stupid." Carrots, though they may vary in size and shape and be purple, yellow, red, or white, are generally known to us as long, slender orange vegetables, partially because Flemish painting typically represented them that way.
It is, of course, characteristic of culture that it should become to us as nature. Perhaps nowhere is this clearer than in the taboos surrounding certain foods—the Jerusalem artichoke, for example, which, as a new world food, was regarded in Europe as pig food, until the hardy tuber saved some lives during World War II food shortages (after which no one wanted to look at it again), finally being re-discovered as a "chic, 'vintage' food" to appear on the menus of great chefs. Bloch-Dano quotes Montaigne: "we call 'barbarism' that which we are not accustomed to." Indeed: for who could imagine French home cooking without potatoes, or Italian without tomatoes? Yet these—along with everything else you'd need for a good British pot of chili con carne—are all New World foods, with stories of exploration and exploitation to tell.
For readers interested in the history of food (not to mention adepts of cultural studies) Bloch-Dano's book is sure to be indispensable. Where else could you learn that 90 percent of the peas eaten in France are frozen, not fresh (frozen and canned peas not being stigmatized as "lesser than" fresh), while the pursuit of an ever thinner, ever fresher green bean inspired praise from writers as diverse as Thoreau and Proust and has led Europe to import tens of thousands of tons of them from Africa so that they may be eaten all year round?
As usual, the French title captures the spirit of the book much better. There, it's not Vegetables: A Biography, but The fabulous story of vegetables. And indeed it is!

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Holiday Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

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Holiday Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Holiday Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Holiday Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Holiday Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

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Vegetable Juice Recipes ,Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

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Vegetable Juice Recipes Biography

Juice is a liquid that is naturally contained in fruit and vegetables. It can also refer to liquids that are flavored with these or other biological food sources such as meat and seafood. It is commonly consumed as a beverage or used as an ingredient or flavoring in foods.Juice is prepared by mechanically squeezing or macerating (sometimes referred to as cold pressed[1]) fruit or vegetable flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree, and tomato juice is the liquid that results from pressing the fruit of the tomato plant. Juice may be prepared in the home from fresh fruit and vegetables using a variety of hand or electric juicers. Juice is one of the most popular drinks to go with breakfast in the morning.[citation needed]
Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage.
Common methods for preservation and processing of fruit juices include canning, pasteurization, concentrating,[2] freezing, evaporation and spray drying.

Health benefits
Juices are often consumed for their perceived health benefits. For example, orange juice is rich in vitamin C, folic acid, potassium, is an excellent source of bioavailable antioxidant phytochemicals[10] and significantly improves blood lipid profiles in people affected with hypercholesterolemia.[11] Prune juice is associated with a digestive health benefit. Cranberry juice has long been known to help prevent or even treat bladder infections, and it is now known that a substance in cranberries prevents bacteria from binding to the bladder.[12]
Many fruit juices have a higher sugar (fructose) content than sweetened soft drinks; e.g., typical grape juice has 50% more sugar than Coca-Cola.[13] While soft drinks (e.g. Coca-Cola) cause oxidative stress when ingested and may even lead to insulin resistance in the long term, the same thing cannot be attributed to fruit juices. On the contrary, fruit juices are actually known for their ability to raise serum antioxidant capacity and even offset the oxidative stress and inflammation normally caused by high-fat and high-sugar meals.[14]
Fruit juice consumption overall in Europe, Australia, New Zealand and the US has increased in recent years,[15] probably due to public perception of juices as a healthy natural source of nutrients and increased public interest in health issues. Indeed, fruit juice intake has been consistently associated with reduced risk of many cancer types,[16][17][18][19][20][21][22][23] might be protective against stroke[24] and delay the onset of Alzheimer's disease.[25]
The perception of commercial fruit juice as equal in health benefit to fresh fruit has been questioned, mainly because it lacks fiber and has often been highly processed.[26] High-fructose corn syrup, an ingredient of many juice cocktails, has been linked to the increased incidence of type II diabetes. High consumption of juice is also linked to weight gain in some studies,[27][28] but not in others.[29] In a controlled clinical study, regular consumption of grape juice for 12 weeks did not cause any weight gain in volunteers, but consumption of a soft drink did.[30] Fruit juice in moderate amounts can help children and adults meet daily recommendations for fruit consumption, nutrient intake and calories.[31][32]

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