Can you explain to me why a smoothie lacks fiber? If you're taking whole fruits that have fiber in them in that form, and simply crushing/pureeing them, but not discarding any parts (still eating everything you'd eat if you ate them whole), how is it that the resulting smoothie lacks fiber?
I love to throw fruit in the blender as a way to more easily consume a variety of them (and I love the flavors blending!) and it seems to me that the nutritional profile shouldn't be changing.
-- Daphne
(Via the blog)
The smoothies I normally refer to are commercial ones, which use fruit juice concentrates and powders rather than real fruit.
This churns out low-fiber, high-sugar drinks that do not resemble the nutritional profile of eating, say, an orange.
These smoothies also tend to contain sugary yogurts or high-fat dairy products, practically turning a refreshing drink into liquid ice cream.
If you are making smoothies at home with whole fruits, you are in much better shape.
An even better option?
Make smoothies with a high-power blender like the Vitamix (in which you can puree and liquefy entire fruits) to get the most nutrition.
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1 comment:
Thanks for answering the question, Andy! I think financially I need to stick with my Cuisinart hand blender at the moment ;) but it does a good job on bananas, peaches, and strawberries!
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