Apple Juice

Apple juice is a fruit juice manufactured by the maceration and pressing of apples. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starchand pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal or aseptic processing system containers, or further treated by dehydration processes to aconcentrate. Apple juice may also be sold in an untreated state.

Due to the complex and costly equipment required to extract and clarify juice from apples in large volume, apple juice is normally commercially produced. In the United States, unfiltered fresh apple juice is produced by smaller operations in areas of high apple production, in the form of unclarifiedapple cider. Apple juice is one of the most common fruit juices in the world, with world production led by the China, Poland, The United States and Germany.

Health benefits

Vitamin C is sometimes added by fortification, because content is variable and much of that is lost in processing. Other vitamin concentrations are low, but apple juice does contain various mineral nutrients, including boron, which may promote healthy bones. Apple juice has a significant concentration of natural phenols of low molecular weight (including chlorogenic acid, flavan-3-ols, and flavonols) andprocyanidins that may protect from diseases associated with aging due to the antioxidant effects which help reduce the likeliness of developing cancer and Alzheimer's disease. Research suggests that apple juice increases acetylcholine in the brain, resulting in increasedmemory. Despite its positive health benefits, apple juice is high in sugar. It has 28 g carbohydrates (24 g sugars) per 8 ounces. This results in 130 calories per 8 ounces (protein and fat are not significant), which compares to non-diet soft drinks such as Pepsi and 7 Up. Also like most fruit juice, apple juice contains the same amount of sugar, but lacks the fiber due to loss of skin. The sugar in apple juice, despite being natural, is bad enough that consumption is frowned upon for diabetics.

Healthy Eating: Pineapple and Soy-Glazed Salmon

January is often a month filled with lofty pronouncements about what we shouldn't or mustn't eat. This year, instead of focusing on deprivation, look forward to adding healthful foods – like salmon – to your menus. With dishes so appealing, it's easy to forget that the ingredients harbor good-for-you "phytonutrients," substances credited with warding off everything from the common cold to more serious ailments like heart disease and certain cancers. So make a New Year's resolution to indulge in foods that taste good and just happen to promote good health!
The omega-3 oils in salmon are thought to promote healthy arteries and may also help treat depression and rheumatoid arthritis. Health benefits aside, there's no quicker weeknight supper than our Pineapple- and Soy-Glazed Salmon. Slipped into the oven, it cooks in less than 10 minutes. The glaze includes afermented soybean paste, one of whose phytonutrients, isoflavone, seems to mimic estrogen and could prevent breast and prostate cancers.



The Ingredients:

1 1/4 cups pineapple juice
2 tablespoons low-sodium soy sauce
1/4 cup dry sherry
1 teaspoon light brown sugar
2 tablespoons miso
4 (6-ounce) skinless salmon fillets
1/4 teaspoon(s) fresh-ground black pepper

Directions:
1. Marinate the salmon: In a medium saucepan over high heat, cook the pineapple juice, soy sauce, and sherry for 20 minutes. Stir in the brown sugar and cook for 5 more minutes. Using a whisk, stir in miso. Remove from heat and allow the mixture to cool. Season the salmon fillets with the pepper and place them in a shallow baking dish. Pour the pineapple glaze over the salmon fillets, turning to coat each side, and chill for 30 minutes. Preheat oven to 425 degrees F.

2. Roast the fillets: Place the salmon on the top shelf of the oven and cook until the flesh turns opaque -- about 7 minutes. Change the oven temperature setting to broil and cook until the glaze begins to brown -- 2 to 3 minutes. Serve immediately.

Healthy Orange Seniors

The Orange County Department of Health’s Healthy Orange Campaign has been very busy since the kick off in January 2006 when the campaign made its debut to the Orange County community.  Several major public health concerns facing the United States, and therefore, the residents of Orange County, have been the focus of this campaign.  The program looks at the issues of the increased rate of overweight and obese children and adults, the continuation of our tendency to be more sedentary watching TV and using computers rather than pursuing physical activity, and high rates of smoking and tobacco related illness. The Healthy Orange initiative addresses three simple but vital issues to improve the overall health of Orange County residents:  improved nutrition, increased physical activity and movement, and a tobacco free lifestyle.

Healthy Orange began its campaign targeting school-age children.  Healthy Orange and its collaborative grant programs presently work with over 13 school districts in Orange County to increase opportunities for exercise, improve nutritional habits and live tobacco free lives. 

In the spring of 2007, Healthy Orange “matured” and geared their focus on adults by put into operation a pilot Worksite Wellness program for Orange County Government employees.  Healthy Orange offers free tobacco cessation programs for anyone working or living in Orange County. Healthy Orange partnered with Orange Regional Medical Center’s Healthy Heart Program to implement free heart screenings to government employees at seven County sites in Goshen, Newburgh, Middletown and Port Jervis.  Healthy Orange also put into action a Lunch & Learn series for those employees.  Some of the topics covered were label reading, nutrition basics, and exercise at the workplace.  Over 300 employees participated in the Healthy Orange programs.  Healthy Orange is planning to bring similar Worksite Wellness programs to five more county sites in spring 2008.  Healthy Orange is also providing these programs to non-government workplaces.  SUNY Orange, Genpak, AMPAC, Blue Cross, and Inspire School/Clinic have also implemented Healthy Orange worksite programs.  Healthy Orange will continue to assist worksites in creating opportunities for healthful behaviors for their employees during the workday.

Healthy Orange has once again “matured” and has become more ‘seasoned.  In 2008, Healthy Orange Seniors initiative will begin.  Orange County Department of Health in collaboration with the Office for the Aging is going to begin focusing on aspects of aging healthy.  Healthy Orange Seniors goals will be focused on older adults and seniors, ages 50 and over with the overarching goal being: live better, live longer.  This is in hopes to increase the number of older adults who live longer, high-quality, productive, and independent lives.  This is akin to the Healthy People 2010 objectives.  Healthy Orange would also like to extend its goals to those approaching their “golden years”.  Adopting healthier behaviors now, can assist you in aging in better health.

Healthy Orange and the Office for the Aging surveyed seventy-five seniors in Orange County during September and October.  The surveys (available at orangecountygov.com/health) helped OCDOH gather information on what Orange County seniors are doing to keep themselves healthy.  It also informed OCDOH about barriers to better health that population.  The areas of need will be examined and Healthy Orange Seniors will implement nutrition, exercise and tobacco cessation/education and outreach programs as needed.

The Centers for Disease Control (CDC) has outlined some areas of healthy living and aging directed at the senior population.  The following information will be useful in guiding Healthy Orange Seniors in our county to adopting or maintaining healthful behaviors.