Juicing VS Blending

I hope everyone had a great weekend, especially those who were enjoying the long weekend here in Canada to celebrate Canada’s Birthday on July 1st. Now that summer feels like it is actually here and with all the fresh produce coming into the local farmers markets I thought it would be a great time to post some info on juicing and blending. 2 great ways to get all your fruits and veggies quickly and easily while maintaining the nutritional benefits.

So first of all, which one is better? Neither- they both have benefits and you can do both juicing and blending at different times.

JUICING

Juicing is a process which extracts water and nutrients from produce  and discards the indigestible fiber.  Without all the fiber, your digestive system doesn’t have to work as hard to break down the food and absorb the nutrients. In fact, it makes the nutrients more readily available to the body in much larger quantities than if you were to eat the fruits and vegetables whole.This is especially helpful if you have a sensitive digestive system or illness that inhibits your body from processing fiber. The fiber in produce helps slow down the digestive process and provides a steady release of nutrients into the blood stream. Jason Vale calls juicing “A nutrient express!”

Freshly squeezed vegetable juices form part of most healing and detoxification programs because they are so nutrient rich and nourish and restore the body at a cellular level.

A word of caution: When you remove the fiber from the produce, the liquid juice is absorbed into your blood stream quickly. If you are only juicing fruits, this would cause a rapid spike in blood sugar and unstable blood sugar  levels can lead to mood swings, energy loss, memory problems and more!

Fiber is also filling and without fiber in the juice, some people tend to get hungry again quickly.

 BLENDING

Unlike juices, smoothies consist  of the entire entire fruit or vegetable, skin and all and contain all of the fiber from the vegetables. 

However, the blending process breaks the fibre apart (which makes the fruit and vegetables easier to digest ) but also helps create a slow, even release of nutrients into the blood stream and avoids blood sugar spikes. Smoothies tend to be more filling, because of the fiber, and generally faster to make than juice, so they can be great to drink first thing in the morning as your breakfast, or for snacks throughout the day.

By including the fiber in your smoothie, the volume will increase. Also, you can pack more servings of fruits and veggies into a single serving of juice than you can into a smoothie.

Juicing and Blending Rules


1. It’s best not to combine fruits and vegetables (unless it’s apple). This can affect how well your digestive enzymes function.

This doesn’t seem to matter too much in green juices and smoothies, but vegetables like carrots, beetroots, broccoli and zucchini don’t combine well with fruit due to their high starch content. In his book Food Combining Made Easy, Dr. Herbert Shelton explains that starchy foods have to be eaten alone because starches are digested with enzymes different from those used for any other food group. Combining starchy foods with fruit may cause fermentation and gas. However, Dr. Shelton found that green leafy veggies combine well with pretty much everything.

2. Try to drink your juice or smoothie straight away. After 15 minutes, light and air will destroy much of the nutrients. If you can’t drink it straight away, transfer to a dark airtight container until you’re ready.

Using The Right Equipment


To get the most benefit from your juices and smoothies, it’s important to use the right equipment. Invest in a good-quality juicer. Cheaper, centrifugal juicers introduce heat and oxygen and destroy the enzymes and nutrients in your fruits and vegetables. While it may cost you a bit more initially, a premium cold-press juicer will produce a superior-quality juice and allow you to extract more from your fruit and vegetables, saving expense in the long-term.
The machines themselves will also generally last longer. In contrast to the rough extraction of centrifugal juicers, mastication or cold-press juicers compress fruit and vegetables to ‘squeeze’ out their juice.

The same goes for a blender. You want a blender that is gentle on your produce and doesn’t heat up the enzymes as it’s pulling apart the fibers. We spend money on gadgets, clothes, restaurants and other luxuries so, if you can afford it, investing in your health by buying a quality juicer or blender is totally worth it.  Or both!

 

5 TIPS FOR JUICING GREENS:

When you first start juicing greens, you might be confused on what greens to juice and how to get a good tasty juice. You don’t want the juice to be bitter or unbearable. 

1. Start with a base:

Before you add any leafy greens like kale, add a base. A base includes vegetables like romaine lettuce, celery, or cucumber. You want to add high water content vegetables. 

Adding celery, cucumber or romaine lettuce also makes you green juices taste better.

2. Add Leafy Greens:

Next you want to add some leafy greens. I love to add kale to most of my juices.

3. Add some herbs:

Add a handful of cilantro, parsley or basil to your juices. Herbs like cilantro and parsley are great for helping you detox.

4. Add some Zing:

Add some GINGER. Ginger has great anti-inflammatory properties.

5. Add lemon or Lime!:

Lemon is rich in vitamin C, which helps boost your immune system, helps remove toxins from your body and also helps keep your body’s pH in an alkaline state.

6. Bonus:

Add a pear or apple to sweeten it up!

Simple, easy, delicious! And so good for you!!

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