THE SOUL OF GRAPEFRUIT IS WHERE

Here's something that I just realized is sort of weird. I've eaten a lot of grapefruit the usual way: cut in half, scooping sections out with a tool, squeezing the depleted husk for its juices and drinking them. The juice is always good, and that's without adding any sugar to the fruit.

Why, then, is "no sugar added" grapefruit juice so bad? There's an unsweetened kind we have in bottles at work, and I have to add two packets of sugar to make it palatable. I refuse to believe that there's some essence to grapefruit juice that gets lost when you bottle it; orange juice has been perfected for some time now. It's probably preservatives or something, huh. I guess that's what happens when you, like, depend on chemicals and get away from nature, maaaan.