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Blender vs juicers 2018 -19

in a blender this force is delivered over and over and over again for about a minute not just to a few food cells on the surface of the Apple but to virtually all the food cells in the food at once and this air hitting the cells for this much longer period of time than in a juicer seems to do damage even in as little as a minute too many of the vitamins and minerals in the food so does this make blenders unhealthy.

no sorry you still retain about half the key vitamins and minerals from leafy greens and blending makes it easier to mix in lots of different ingredients than juices all of which you get to pick yourself instead of relying on brands at the grocery store to do that for you and there's also the fiber while most green juice ingredients like kale spinach celery and apples are quite low in fiber blending still captures all of it and it also allows you to mix in high-fiber ingredients like nuts seeds and raspberries making blenders a great way to increase your fiber intake.

in our view it's hard for a modern home to survive without a decent blender but a blender is not a juicer if you're looking to maximize your family's health and vitality to increase your life expectancy and to reduce your disease risk juicing is the way to go and you definitely need a juicer too one big glass of green juice for everyone in the house every day is our recommendation to maximize health and well-being we hope that was helpful for you and we'll see you next time Cheers you

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Blender or Juicer 2018 Reviews

and carrots in each instance except for the oranges water was added to the blenders to to allow the ingredients to blend properly the juices used were juice fountain a Hyrum slow juicer a Vitamix blender and the boss blender as for the results well let's get scientific so professor Richard what did the tests show well

Scott I'm glad you are across a variety of ingredients the two types of juicers produced very similar nutrient concentrations but except for oranges the blenders showed significant differences in the vitamin C content as well as some other vitamins and minerals here's what happened as you probably notice we shown the results before and after compensating for the added water in the smoothie.

which was necessary to help the smoothie blend properly but even after adjusting for the impact of the added water the green juice still had 90% higher concentrations of vitamin C 36% higher alpha carotene 64 % higher beta carotene and 21% higher potassium levels than the green smoothie what was also interesting is that calcium behaved differently even though the total calcium yields were low from both systems the blender produced more calcium in every test the most interesting result for us was.

how much greater the variations were in leafy greens which are so much more nutritious and when mixing multiple ingredients together as in the case of the green juice and the green smoothie I mean we all know the adage of the apple a day keeps the doctor away well if you eat them that is but let's compare this Apple to leafy greens like spinach from a vitamin and mineral perspective well wait for wait the leafy greens have more than four times the vitamin b1 b6 and phosphorus more than 5 times the vitamin C b2 b3 and potassium more than 10 times the vitamin and E protein and zinc more than 15 times the magnesium iron and manganese more than 60 times the folate and believe it or not more than 200 times the vitamin K and beta-carotene and spinach packs all that in with less than half of calories at 25 times less sugar than an apple.

so if blenders deliver about half the concentration of vitamins an minerals from nutrient-dense leafy greens like spinach compared to juicers that's a big impact on our overall nutrition from green drinks but where does the nutrition go the whole food goes in the whole food comes out how can there be any less nutrition once it's blended well there are three general factors that cause nutrient damage heat oxygen and time blenders create more heat but it's still less than

30 degrees Celsius which is about 77 degrees Fahrenheit so there shouldn't be enough of this kind of heat to create vitamin and mineral loss so we don't think it's the heat and neither do the experts we've talked to so that leaves oxygen and time and these are the factors that we think are probably causing the nutrient loss oxygen starts a reaction up inside the cells of the fruits and vegetables causing many vitamins and minerals to oxidize and die we've all seen how fruit goes brown when we expose the inside of it to air for an hour or so this is the oxidization process in action once you cut the fruit or vegetable and expose the cells to air the process begins but why does this happen more noticeably in a blender than a juicer.

well starting with juicing whether you use a slow juicer or a fast juicer a little bit of air is introduced and becomes trapped inside the juice the froth on top is not what's important but rather the air bubbles trapped within and both fast and slow juicers only trap a small amount of air and the air is only pushed into the cells for a very small amount of time in the blender the air is pushed into the cells with great force over and over again for a long period of time the force is much much greater than say the air pressure on the surface of this Apple as it sits here on the bench in fact the blades in a blender reach speeds of over 120 miles.

which is about 200 km/h think about how powerful the wind would be on this Apple if you held it out the window of a car doing 20 miles an hour ah you're back how did you go well it does look a lot browner yeah I didn't look like you were doing 120 load it was a Prius but Prius or Porsche 125 miles per hour of air pressure is a lot more pressure than an apple gets sitting on a shelf