3 ms·

Yeah, I was gonna say-- pureeing berries severely impacts dietary fiber, which in turn impacts glycemic index, since your body no longer has to work around near

by warcher 10y ago

Yeah, I was gonna say-- pureeing berries severely impacts dietary fiber, which in turn impacts glycemic index, since your body no longer has to work around nearly as much cellulose to get to the sugar. It's a physical process that has an impact on a chemical process. And of course you chew your food, but you can't chew anything nearly so fine as your blender does. Here's a more concrete analogy-- sawdust is highly flammable. Many times more so than regular old wood. Why? Better oxygenation, higher surface area, lower per-unit thermal mass (which means less energy required to get a particular chip of wood to its combustion point).

JeremyNT 10y ago
> Yeah, I was gonna say-- pureeing berries severely impacts dietary fiber, which in turn impacts glycemic index, since your body no longer has to work around nearly as much cellulose to get to the sugar. When I first got my Vitamix, I did some cursory web "research" which seemed to imply that blending made no substantive difference in nutritional value of fruits. Do you have a citation for this conclusion?
- WizzleKake 10y ago
  He doesn't have a citation because he's wrong.
  - warcher 10y ago
    But I do, sunshine. Do you?
    - WizzleKake 10y ago
      Your citation is about starch. A better citation in support of your assertion https://www.ncbi.nlm.nih.gov/pubmed/71495 https://www.ncbi.nlm.nih.gov/pubmed/71495
- warcher 10y ago
  https://www.ncbi.nlm.nih.gov/pubmed/3046297 https://www.ncbi.nlm.nih.gov/pubmed/3046297
- warcher 10y ago
  The general rule of thumb is cooked digests easier than raw, blended easier than cooked, juiced easiest of all. Think of it as automating preexisting parts of the natural digestive cycle-- you chew your food physically for a reason, obviously, starting in the mouth and continuing in the stomach. Cooking denatures protein. Pureeing similarly breaks down dietary fiber into smaller, more digestable chunks. Everything is still there (excepting volatile organic compounds that degrade once exposed to air, etc), it's a physical process, not chemical. But physical transformations have indisputable effects on chemical reactions. That's not controversial. (Caveat: nutritional science is very much in the wild wild west days. It's a jungle out there, even in peer-reviewed research.)

by warcher 10y ago

JeremyNT 10y ago

> Yeah, I was gonna say-- pureeing berries severely impacts dietary fiber, which in turn impacts glycemic index, since your body no longer has to work around nearly as much cellulose to get to the sugar. When I first got my Vitamix, I did some cursory web "research" which seemed to imply that blending made no substantive difference in nutritional value of fruits. Do you have a citation for this conclusion?

WizzleKake 10y ago
He doesn't have a citation because he's wrong.
- warcher 10y ago
  But I do, sunshine. Do you?
  - WizzleKake 10y ago
    Your citation is about starch. A better citation in support of your assertion https://www.ncbi.nlm.nih.gov/pubmed/71495 https://www.ncbi.nlm.nih.gov/pubmed/71495
warcher 10y ago
https://www.ncbi.nlm.nih.gov/pubmed/3046297 https://www.ncbi.nlm.nih.gov/pubmed/3046297
warcher 10y ago
The general rule of thumb is cooked digests easier than raw, blended easier than cooked, juiced easiest of all. Think of it as automating preexisting parts of the natural digestive cycle-- you chew your food physically for a reason, obviously, starting in the mouth and continuing in the stomach. Cooking denatures protein. Pureeing similarly breaks down dietary fiber into smaller, more digestable chunks. Everything is still there (excepting volatile organic compounds that degrade once exposed to air, etc), it's a physical process, not chemical. But physical transformations have indisputable effects on chemical reactions. That's not controversial. (Caveat: nutritional science is very much in the wild wild west days. It's a jungle out there, even in peer-reviewed research.)