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 ne
by 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 agoHe doesn't have a citation because he's wrong.
- warcher 10y agoBut I do, sunshine. Do you?
- WizzleKake 10y agoYour 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 agohttps://www.ncbi.nlm.nih.gov/pubmed/3046297 https://www.ncbi.nlm.nih.gov/pubmed/3046297
- warcher 10y agoThe 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.)