Archive for January, 2013

Uncle Matt’s Juices: Just What the Doctor Ordered!

Friday, January 25th, 2013

With this decade’s worst cold and flu season in full swing, it’s good to know that Mother Nature provides natural ways to fight back. Adequate vitamin C intake is key to shortening the duration of sickness, and juices high in vitamin C will help get you there fast. In fact, the right 100% fruit juices should be an essential part of your diet when you have a cold to shorten its duration and get you back to full health.

And we’re happy to announce that Uncle Matt’s Organic orange and grapefruit juice make the list for “Best Cold-Fighting Juices.”  They are both excellent naturally-derived sources of vitamin C. And what’s more, all of Uncle Matt’s juices are U.S.A.-grown without the use of synthetic pesticides and herbicides.

One 8 oz. serving of orange juice provides 154% of the daily-recommended intake of vitamin C, while 8 ounces of grapefruit juice provides 134%. Both juices supply 1% of zinc, an essential mineral proven to boost immunity.

So besides stocking up on Uncle Matt’s orange and grapefruit juices during your next bout with the flu, consider this healthy fact: drinking plenty of cold liquids, like grapefruit and orange juice, can also help relieve a runny nose, according to Joanne Larsen, MS, RD, LD.

 To read the full article, click here.

100% Orange juice consumption is associated with better diet quality, improved nutrient adequacy, decreased risk for obesity, and improved biomarkers of health in adults

Thursday, January 24th, 2013

Consumption of 100% orange juice (OJ) has been positively associated with nutrient adequacy and diet quality, with no increased risk of overweight/obesity in children; however, no one has examined these factors in adults. The purpose of this study was to examine the association of 100% OJ consumption with nutrient adequacy, diet quality, and risk factors for metabolic syndrome (MetS) in a nationally representative sample of adults.

To read the full study, click here.

Uncle Matt’s featured in the Atlanta Journal-Constitution

Tuesday, January 8th, 2013

In season: grapefruit

By C. W. Cameron (to read the full original article online, click here.)

Benny McLean of Uncle Matt’s Organic in Clermont, Florida, just west of Orlando, looks out over 100 acres of certified organic grapefruit trees. That’s enough trees to produce somewhere between 45,000 and 50,000 85-pound boxes of grapefruit. Along about now, he’s ready to start enjoying some of that fruit.

“We never start eating our grapefruit until after Christmas. That’s when they develop the sugar levels we like,” said McLean.

Uncle Matt’s Organic is the brainchild of his youngest son, Matt, uncle to nine nieces and nephews. The McLean family has been citrus farming for four generations and these days they harvest fruit from about 1,200 acres.

A grapefruit tree takes four years from planting to produce enough fruit for a commercial harvest. Before the freezes of the 1980s, there were 100-year-old citrus groves producing fruit. “In today’s world, we consider the life of a tree to be about 40 years,” said McLean.

They grow varieties that include red or dark red Rio Red, Ruby Red, Flame Star Ruby, Pink, and a white variety, the Marsh, McLean said. The red and dark red varieties are mostly for the fresh market while the Marsh is a juice crop.

Their grapefruit is picked on order meaning it stays on the tree until it’s sold. They can generally supply fresh grapefruit from December into May.

Keeping the fruit in good condition for that six-month window is a challenge. McLean rides through the fields every two weeks or so checking for damage. “We go ‘bug checking.’ looking for grasshoppers and other insects that might damage the fruit on the trees,” said McLean. They also sample the fruit, looking to harvest it at its peak sugar level.

When asked for advice on how to pick a grapefruit, McLean says, “We like to say that the flatter the grapefruit is the better it will taste. Experienced growers can tell by the shape if the grapefruit is ripe.”

Fresh grapefruit stored on your counter at typical room temperature will keep for a week, maybe two. For longer storage, refrigerate where it will keep for up to two months.

Wrecking Bar’s In the Park
Hands on: 5 minutes
Total time: 5 minutes
Serves: 1

You can use prepared juice for this recipe, but while grapefruit is in season, why not juice your own? A 12-ounce grapefruit will yield about 2/3 cup juice.

1/2 lemon, cut into quarters

2 tablespoons light agave nectar, more if needed

6 fresh basil leaves, divided

3/8 cup fresh grapefruit juice

1/4 cup gin

Ice

In the jar of a shaker, combine lemon, agave and 5 basil leaves and muddle. Add grapefruit juice and gin and fill shaker with ice. Shake vigorously. Taste and add more agave if needed. If adding more agave, shake vigorously again. Fill a highball glass with fresh ice and strain drink into glass. Garnish with reserved basil leaf and serve.

Per serving: 205 calories (percent of calories from fat, 2), 1 gram protein, 16 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 5 milligrams sodium.