Bisphenol A

• Many modern bottles contain a chemical called bisphenol A. The long-term effects of this chemical are not well known, but it is known that the chemical mimics the behavior of estrogen in the body. Tests show that BPA, as the chemical is commonly known, can enhance the growth of breast cancer cells. BPA is also used in many canning and similar storage processes. Heavy consumption of processed foods, including carrot juice stored in plastic bottles and treated cans, may lead to increased risks and greater exposure to the potentially hazardous toxin.

Bottle Discoloration

• Carrot juice contains natural dyes that can discolor plastic bottles over time. As the juice matures, it begins to take on darker colors due to oxidation, and these colors can change the color of the plastic bottle. Each time someone opens a bottle, more oxygen gets in and increases the rate of oxidation and discoloration.

Plastic Odors

• Many plastics also give off odors. Long-term storage of carrot juice in plastic bottles causes the juice to take on the odor of the bottle. This leads to a dramatic difference in the perception of the flavor of the juice, masking the overall smell and potentially changing the flavor entirely to one that is more bitter and chemical.

Alternative to Plastic Bottles

• Glass containers, especially those that reduce the exposure of their contents to oxygen and ultraviolet light, work well for storing freshly made carrot juice. By blocking exposure to ultraviolet light, the containers help maintain the quality of the vitamins and minerals extracted from the juice. Glass containers do not typically contain BPA, and they do not give off odors or discolor from contact with vegetable juices.