Whats really in that carton of OJ?
By Devra First c. The Boston Globe What could be simpler than a glass of orange juice? The beverage holds a place in the pantheon of wholesome American breakfast foods, on equal footing with toast, cereal and eggs. It’s pure and natural, ads tell us, and we buy both the sentiment and the product. More than 620 million gallons of orange juice are sold per year in the United States, according to market research from Nielsen. Author Alissa Hamilton would have us take another look at the glass on the breakfast table. That simplicity is actually the result of a complicated process — juice stored in tanks for long periods, then goosed with flavor packs to taste like fruit again. Her book, “Squeezed: What You Don’t Know About Orange Juice,” due out in May from Yale University Press, reveals that orange juice, with its image as a natural Florida product, bears the fingerprints of chemists and is often shipped from South America. Hamilton traces the history of the drink, first processed in the
