Advantages Of Fruit Juices, Marmalades, And Jellies
( Originally Published 1913 )
By simple prohibition it is not possible to successfully combat alcoholism. One must provide for the people who suffer from thirst in the summer, and who do not like to drink water—unfortunately, there are many such—a refreshing drink which will quench their thirsts. For this there is probably nothing more suitable and to the purpose than a drink of fruit juice. This would also have the advantage that, even though taken in large quantities, it would not be injurious, which can certainly not be said of alcoholic drinks. The fruit juices have a certain curative action in the body because of the organic acids contained in them, which quench the thirst more satisfactorily than almost any other substance, and because of their nutritive salt content. These, like the ethereal essences which so greatly affect the flavor and aroma of the fruit, are largely contained in the skins, which are usually thrown away; the skins are especially rich in iron and soda. The best kinds of fruit juices, those of the agriot and cherry, and of apples and huckleberries, have an indescribable aroma.
The above table shows that certain fruit juices, as, for example, that of the cherry, contain quite considerable quantities of nutritive substances. In fevers these fruit juices are very beneficial, as the nourishment to be obtained from them is perhaps the only one that can be tolerated. Their high content of acids and salts makes them perhaps even more advantageous than the fruits themselves. They have a thinning effect upon the blood, thus diminishing its viscidity, and are consequently an excellent drink for arteriosclerotics, and all the more so since alcohol is here absolutely contraindicated. I have found that these fruit juices have a stimulating action upon the bowels when taken in considerable quantities. The uric acid eliminating and alkalinizing properties of fruit juices are even greater than in the fruit; so their use is indicated in gout. I have obtained good results with huckleberry juice in chronic intestinal catarrh with frequent diarrhea.
Diuresis is likewise favorably affected. Of well-made fruit juices made exclusively from fresh fruits, large quantities are well tolerated by persons in good health; I am fond of taking in summer the "Ceres" fruit juices made in a factory in Bohemia, not far from Carlsbad. I found the apple, cherry, and huckleberry juices the best, and sometimes took a pint or even more daily. In cases of hyperacidity of the stomach I would forbid the use of some of them, especially those made from apples and bilberries; in such cases fruits and fruit juices are frequently not well tolerated. In constipation, etc., I obtained the best results by the use of grape, cherry, and agriot juices.
For diabetics those made of fruits poor in sugar, such as the bilberry and huckleberry, without the addition of any sugar, give good results, especially since, on account of the dryness of the mouth, such patients are constantly craving something to drink. It is of course necessary that these fruit juices be made under conditions of especial cleanliness. They are made by removing the stems and seeds, then mashing and squeezing out the fruit. Some cane-sugar is then added, and the product is sterilized and put into sterilized bottles, which are hermetically sealed. When the bottles are opened the con-tents will keep only one or two days, after which fermentation sets in. This proves that no antiseptic substances for the prevention of fermentation are contained in the syrups. There is probably nothing else in which falsification is so easily practicable as in the manufacture of fruit juices and marmalades. The sugar is often replaced by saccharin, and boric and salicylic acids, etc., are added as preservative agents. These are injurious for the kidneys, as these drinks of themselves have a diuretic action, and such substances cause irritation of the kidneys. Fruit syrups made in this way are more harmful than beneficial.
When the fruits are cooked, after the stems, seeds, and skins have been removed, marmalades are made. We use principally that made from plums ("powidl"). It is much the best to always make these marmalades at home, as those which are bought often contain more sugar than fruit.