When juice dies

Feb 24, 2011

 Went shopping at Roots yesterday (an organic market), and picked up some new organic juices. Trying to extend my palate, I bought Beet juice, Carrott/Ginger, and Veggie Medley. They don't sound completely awful, right? Maybe the Beet, but I figure I can mix it with CranPom and be ok. And the labels say raw, unpasteurized, no preservatives, yadda yadda, all healthy, all good, shove your face in the soil and suck...so I'm all gung-ho to try.

Then I get home and crack the seals. Turns out the only way for them to keep the juices from going bad (and I use that term very loosely ) is to FERMENT them. Um, once my fruit starts to ferment, it ends up in my local landfill, guys! Of course, I spent $4 a pop on these, so I'm chugging them whether I like them or not.

Heavily diluted with orange, apple, or CranPom juice, I can get them down. But I'd really like to know...who the HELL drinks fermented juice enough for a company to make them ON PURPOSE?!? 

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