Orange juice, consumed in 70 percent of American homes, isn't quite as all natural as the "Not From Concentrate" on its label implies. According to Alyssa Hamilton's book Squeezed, raw juice is often heated, stripped of its volatile compounds and flavor-rich oils, and stored for as long as a year before it reaches the consumer. Something called "the flavor pack" is used to return most of the "natural" aroma and taste to the product. Why? Without these infusions, Hamilton writes, processed orange juice would be "undrinkable".