Dear Editor,
As informative as this nutrition article is intended to be, as obtuse and unhelpful some of the advice is (last week’s Algarve Resident).
Question: The University of Edinburgh findings regarding 500ml of “pure” Pomegranate juice need explanation. 500ml daily or over the period of some time? Unclear.
(500ml is half a litre, a huge amount and a lot of sugar, as Mariette concedes.)
Then she says: “…include at least one small glass of pure juice as part of your recommended five-a-day.” Recommendation of what?
And furthermore, how does one include the whole fruit when making juice? The peal is leathery, dry and only beautiful to look at – there is nothing edible or drinkable about that.
A bit of useful advice as to how to extract the juice from these “granat-like” kernels inside would have come in handy.
I am an experienced Pomegranate “juicer”, i.e. user of a Ufesa juice extractor that messily separates the hard little pip inside each individual “granat” segment from the minimal amount of juice therein. But before that you have to cut each fruit open and pry the kernels out of the fruit. You had better wear gloves, as the juice will discolour not only your fingers but blacken your nails for a very long time.
One kilogramme of Pomegranates will make a small glass of pure juice – no wonder it is so expensive to buy – if you are lucky enough to find 100% pure juice on the market. Good luck!
NAME AND ADDRESS WITHHELD
