Guest guest Posted May 19, 2009 Report Share Posted May 19, 2009 My juicer is one of those heavy Champions, but even back when I had an inexpensive centrifugal juicer I ran a cup of water through it after the last veggie. Especially with greens. I wonder if adding water as veggies are juiced makes a difference. Perhaps more with the spin of the centrifugal juicer than a corkscrew one. Does anyone actually know? 'Suppose now I'll have to do the potato experiment to see if it makes a difference. Saralou The best green smoothie I can recommend especially for newbies (I live on the things) I got Victoria's book about three years ago is Mango , Spinach, Banana and a little bit of water. Make sure it isn't tap water. It is incredible! Your tastebuds will soar!  Tammatha Velvet Green Smoothie 1 bunch dandelion greens 1 bunch parsley 3 mangoes 3 cups water Blend well. Yields 2 quarts This keeps turning up in my spam folder so I've copied and pasted the material from the illustrated newsletter. My aunt blended, rather than juiced. I don't have the high speed blender to do that, so I mostly juice and do a bit of blending if it will turn out reasonably smooth without having to add a lot of water. Maracuja Blending vs. Juicing A chapter from Victoria’s up-coming book “Green Smoothie Revolution†After I published my first book about green smoothies, I have received many inquiries from my readers asking whether blending was preferable to juicing. I also heard that some nutritionists were concerned that blending might accelerate the oxidation of the food. I was very curious to find the answer for myself and decided to seriously research this question. I conducted a simple experiment. I chose potatoes for my experiment because it is easy to observe the process of oxidation in potatoes. You probably remember an instance when you left a slice of raw potato on your cutting board and observed it turning brown within several minutes. That is why my grandmother used to put peeled potatoes in water, to prevent browning or oxidation. First, I peeled two potatoes so that the color of their peel wouldn’t interfere with the results of my experiment. I then juiced one potato in a twin-gear juicer and blended the other one in a Vita Mix blender with one cup of water. I placed both cups of fluid on the table and took a photograph of them. I was taking photographs frequently for two days. The potato juice started to turn brown within a matter of minutes and became dark brown by the end of the first hour. The blended potato stayed almost white for two days.. The top of both liquids, which was exposed to the air, turned dark almost instantly. I repeated this experiment three times with different kinds of potatoes and various shapes of glasses. The results were the same. It was clear that the juiced potato oxidized much faster than the blended potato. Since I am not a professional scientist, I decided to seek the opinion of someone with the appropriate expertise. I went to the local university and consulted with Gregory T. Miller, professor of chemistry of Southern Oregon University. After researching this matter, he wrote the following: The browning is the result of oxidation of specific biomolecules in the fruit or vegetable. My students study this in lab so I have some familiarity with the process (albeit they are studying the enzymatically regulated oxidation). My wife is also a winemaker and deals with oxidation of her juice/wine or a regular basis. I also possess a huge number of resources on the oxidation topic in the form of biochemistry, medical, and nutritional books. Here are my thoughts:espiratory tract ailments. Many people believe that the blending process will cause increased oxidation due to thousands of tiny air bubbles getting mixed into the "juice". This effectively increases the surface area of oxygen in the liquid and facilitates the oxidation process. However, in grapes at least, I have observed the opposite to be true. The blended grape stays a truer color much longer. I believe this observation in grapes to be a result of numerous antioxidants released as the grape is blended (breaks open more cells than juicing). I believe this is what you are seeing with the potato, as well. Potatoes contain numerous antioxidants. This may come as a surprise to many people because of the pale color of many varietals. Among others, potatoes are rich sources of phenolics, flavonoids, carotenoids, and anthocyanins. The concentration of each vary with the type of potato. Since your potatoes are skinless (where the greatest concentration of the tyrosinase enzyme is located), I believe the blending process releases a much higher percentage of these antioxidants from the tissue than the juicing process. It is also possible that, in many fruits and vegetables, the bulk of the fiber released during blending reduces the oxygen saturation in the solution but, if true, I think this is a secondary issue. Now I understand why it is commonly advised to drink squeezed juice within minutes of making it, and why smoothies can stay fresh for two or three days in the fridge. Even though I can clearly see the many benefits of smoothies, I still don’t want to completely disregard juicing. One of the main advantages of juice is that it requires next to no digestion and can be absorbed and assimilated immediately into the bloodstream, allowing the digestive system to rest. This important quality of juice allows it to be used by people who suffer from severe nutritional deficiencies or have highly irritable digestive system. People with these conditions often cannot tolerate any fiber at all, and juice may provide invaluable nourishment for them. Later, when their health will improve, these people can switch to drinking smoothies. I agree with Dr. Doug Graham that juices are a fractured food, which is missing an essential component—fiber. When we consume enough fiber, we take a load off of our organism by improving our elimination. Toxins often build up in the colon and fiber cleans them out. When most toxins have been removed by fiber, then the body has a greater ability to absorb nutrients, thus improving digestion. Humans could not live on juices alone, whereas green smoothies are a complete food. If I don’t have a blender around me, I juice. One time I gave my blender to my brother because I thought that he needed it more than I. While waiting for my new Vita-mix, I was juicing greens because I could not live without them. While I was juicing, I quickly got tired by the limited variety of flavors, in addition to that, I noticed that I I felt hungrier and I had to add more salads to my menu, as juices were not as filling as smoothies. Contrary to that, smoothies are very filling; I can live on them for days, and even weeks. I know of people who have chosen to live on smoothies for several weeks or months with beneficial results. You will find the extraordinary story of Clent Manich’s green smoothie experiment further in this book. ©2009 Copyrighted material! Please reference this source when sharing this information: www.rawfamily. com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2009 Report Share Posted May 19, 2009 Did you drink that water? Mine was a Braun and its bowl part was aluminium (darn!) and it had a plastic strip that the pulp collected on. You could just lift it out. I thought that the centrifugals were purported to add to rapid oxidation. Before I got one with a screw, I reckoned some juice was better than none at all and would make everyone drink it down within 1/4 of an hour! I don't really know. I don't have a high speed blender, but apparently they can "cook" the food depending on the recipe, so you would need to be quick! I can't experiment to find out, and I'm surely not going to do a taste test - raw spuds don't do it for me! LOL! I put a lemon through before apples as it browns so quickly. With other juices, I put a pinch of ascorbic acid in the jug, if I don't want lemon flavour.--- On Tue, 5/19/09, RoseOtto <RoseOttoGroups wrote:RoseOtto <RoseOttoGroups Blending vs Juicingoleander soup Date: Tuesday, May 19, 2009, 6:46 AM My juicer is one of those heavy Champions, but even back when I had an inexpensive centrifugal juicer I ran a cup of water through it after the last veggie. Especially with greens. I wonder if adding water as veggies are juiced makes a difference. Perhaps more with the spin of the centrifugal juicer than a corkscrew one. Does anyone actually know? 'Suppose now I'll have to do the potato experiment to see if it makes a difference. Saralou The best green smoothie I can recommend especially for newbies (I live on the things) I got Victoria's book about three years ago is Mango , Spinach, Banana and a little bit of water. Make sure it isn't tap water. It is incredible! Your tastebuds will soar! Tammatha Velvet Green Smoothie 1 bunch dandelion greens 1 bunch parsley 3 mangoes 3 cups water Blend well. Yields 2 quarts This keeps turning up in my spam folder so I've copied and pasted the material from the illustrated newsletter. My aunt blended, rather than juiced. I don't have the high speed blender to do that, so I mostly juice and do a bit of blending if it will turn out reasonably smooth without having to add a lot of water. Maracuja Blending vs. Juicing A chapter from Victoria’s up-coming book “Green Smoothie Revolution†After I published my first book about green smoothies, I have received many inquiries from my readers asking whether blending was preferable to juicing. I also heard that some nutritionists were concerned that blending might accelerate the oxidation of the food. I was very curious to find the answer for myself and decided to seriously research this question. I conducted a simple experiment. I chose potatoes for my experiment because it is easy to observe the process of oxidation in potatoes. You probably remember an instance when you left a slice of raw potato on your cutting board and observed it turning brown within several minutes. That is why my grandmother used to put peeled potatoes in water, to prevent browning or oxidation. First, I peeled two potatoes so that the color of their peel wouldn’t interfere with the results of my experiment. I then juiced one potato in a twin-gear juicer and blended the other one in a Vita Mix blender with one cup of water. I placed both cups of fluid on the table and took a photograph of them. I was taking photographs frequently for two days. The potato juice started to turn brown within a matter of minutes and became dark brown by the end of the first hour. The blended potato stayed almost white for two days.. The top of both liquids, which was exposed to the air, turned dark almost instantly. I repeated this experiment three times with different kinds of potatoes and various shapes of glasses. The results were the same. It was clear that the juiced potato oxidized much faster than the blended potato. Since I am not a professional scientist, I decided to seek the opinion of someone with the appropriate expertise. I went to the local university and consulted with Gregory T. Miller, professor of chemistry of Southern Oregon University. After researching this matter, he wrote the following: The browning is the result of oxidation of specific biomolecules in the fruit or vegetable. My students study this in lab so I have some familiarity with the process (albeit they are studying the enzymatically regulated oxidation). My wife is also a winemaker and deals with oxidation of her juice/wine or a regular basis. I also possess a huge number of resources on the oxidation topic in the form of biochemistry, medical, and nutritional books. Here are my thoughts:espiratory tract ailments. Many people believe that the blending process will cause increased oxidation due to thousands of tiny air bubbles getting mixed into the "juice". This effectively increases the surface area of oxygen in the liquid and facilitates the oxidation process. However, in grapes at least, I have observed the opposite to be true. The blended grape stays a truer color much longer. I believe this observation in grapes to be a result of numerous antioxidants released as the grape is blended (breaks open more cells than juicing). I believe this is what you are seeing with the potato, as well. Potatoes contain numerous antioxidants. This may come as a surprise to many people because of the pale color of many varietals. Among others, potatoes are rich sources of phenolics, flavonoids, carotenoids, and anthocyanins. The concentration of each vary with the type of potato. Since your potatoes are skinless (where the greatest concentration of the tyrosinase enzyme is located), I believe the blending process releases a much higher percentage of these antioxidants from the tissue than the juicing process. It is also possible that, in many fruits and vegetables, the bulk of the fiber released during blending reduces the oxygen saturation in the solution but, if true, I think this is a secondary issue. Now I understand why it is commonly advised to drink squeezed juice within minutes of making it, and why smoothies can stay fresh for two or three days in the fridge. Even though I can clearly see the many benefits of smoothies, I still don’t want to completely disregard juicing. One of the main advantages of juice is that it requires next to no digestion and can be absorbed and assimilated immediately into the bloodstream, allowing the digestive system to rest. This important quality of juice allows it to be used by people who suffer from severe nutritional deficiencies or have highly irritable digestive system. People with these conditions often cannot tolerate any fiber at all, and juice may provide invaluable nourishment for them. Later, when their health will improve, these people can switch to drinking smoothies. I agree with Dr. Doug Graham that juices are a fractured food, which is missing an essential component—fiber. When we consume enough fiber, we take a load off of our organism by improving our elimination. Toxins often build up in the colon and fiber cleans them out. When most toxins have been removed by fiber, then the body has a greater ability to absorb nutrients, thus improving digestion. Humans could not live on juices alone, whereas green smoothies are a complete food. If I don’t have a blender around me, I juice. One time I gave my blender to my brother because I thought that he needed it more than I. While waiting for my new Vita-mix, I was juicing greens because I could not live without them. While I was juicing, I quickly got tired by the limited variety of flavors, in addition to that, I noticed that I I felt hungrier and I had to add more salads to my menu, as juices were not as filling as smoothies. Contrary to that, smoothies are very filling; I can live on them for days, and even weeks. I know of people who have chosen to live on smoothies for several weeks or months with beneficial results. You will find the extraordinary story of Clent Manich’s green smoothie experiment further in this book. ©2009 Copyrighted material! Please reference this source when sharing this information: www.rawfamily. com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2009 Report Share Posted May 19, 2009 If one follows that rules for food combining, fruit and veggies should not be mixed. Rich In a message dated 5/19/2009 12:20:02 A.M. Eastern Daylight Time, tammatha writes:  The best green smoothie I can recommend especially for newbies (I live on the things) I got Victoria's book about three years ago is Mango , Spinach, Banana and a little bit of water. Make sure it isn't tap water. It is incredible! Your tastebuds will soar! Tammatha - Maracuja OS Monday, May 18, 2009 7:21 PM Blending vs Juicing Good information. Velvet Green SmoothieBlending vs. JuicingJoy for Life Retreat Sergei’s Classes in Connecticut, Massachusetts, and Oregon Velvet Green Smoothie1 bunch dandelion greens 1 bunch parsley 3 mangoes 3 cups water Blend well. Yields 2 quarts ©2009 Copyrighted material! Please reference this source when sharing this information: www.rawfamily.comBlending vs. JuicingA chapter from Victoria’s up-coming book “Green Smoothie Revolution†After I published my first book about green smoothies, I have received many inquiries from my readers asking whether blending was preferable to juicing. I also heard that some nutritionists were concerned that blending might accelerate the oxidation of the food. I was very curious to find the answer for myself and decided to seriously research this question. I conducted a simple experiment. I chose potatoes for my experiment because it is easy to observe the process of oxidation in potatoes. You probably remember an instance when you left a slice of raw potato on your cutting board and observed it turning brown within several minutes. That is why my grandmother used to put peeled potatoes in water, to prevent browning or oxidation. First, I peeled two potatoes so that the color of their peel wouldn’t interfere with the results of my experiment. I then juiced one potato in a twin-gear juicer and blended the other one in a Vita Mix blender with one cup of water. I placed both cups of fluid on the table and took a photograph of them. I was taking photographs frequently for two days. The potato juice started to turn brown within a matter of minutes and became dark brown by the end of the first hour. The blended potato stayed almost white for two days.. The top of both liquids, which was exposed to the air, turned dark almost instantly. I repeated this experiment three times with different kinds of potatoes and various shapes of glasses. The results were the same. It was clear that the juiced potato oxidized much faster than the blended potato. Since I am not a professional scientist, I decided to seek the opinion of someone with the appropriate expertise. I went to the local university and consulted with Gregory T. Miller, professor of chemistry of Southern Oregon University. After researching this matter, he wrote the following: The browning is the result of oxidation of specific biomolecules in the fruit or vegetable. My students study this in lab so I have some familiarity with the process (albeit they are studying the enzymatically regulated oxidation). My wife is also a winemaker and deals with oxidation of her juice/wine or a regular basis. I also possess a huge number of resources on the oxidation topic in the form of biochemistry, medical, and nutritional books. Here are my thoughts:espiratory tract ailments. Many people believe that the blending process will cause increased oxidation due to thousands of tiny air bubbles getting mixed into the "juice". This effectively increases the surface area of oxygen in the liquid and facilitates the oxidation process. However, in grapes at least, I have observed the opposite to be true. The blended grape stays a truer color much longer. I believe this observation in grapes to be a result of numerous antioxidants released as the grape is blended (breaks open more cells than juicing). I believe this is what you are seeing with the potato, as well. Potatoes contain numerous antioxidants. This may come as a surprise to many people because of the pale color of many varietals. Among others, potatoes are rich sources of phenolics, flavonoids, carotenoids, and anthocyanins. The concentration of each vary with the type of potato. Since your potatoes are skinless (where the greatest concentration of the tyrosinase enzyme is located), I believe the blending process releases a much higher percentage of these antioxidants from the tissue than the juicing process. It is also possible that, in many fruits and vegetables, the bulk of the fiber released during blending reduces the oxygen saturation in the solution but, if true, I think this is a secondary issue. Now I understand why it is commonly advised to drink squeezed juice within minutes of making it, and why smoothies can stay fresh for two or three days in the fridge. Even though I can clearly see the many benefits of smoothies, I still don’t want to completely disregard juicing. One of the main advantages of juice is that it requires next to no digestion and can be absorbed and assimilated immediately into the bloodstream, allowing the digestive system to rest. This important quality of juice allows it to be used by people who suffer from severe nutritional deficiencies or have highly irritable digestive system. People with these conditions often cannot tolerate any fiber at all, and juice may provide invaluable nourishment for them. Later, when their health will improve, these people can switch to drinking smoothies. I agree with Dr. Doug Graham that juices are a fractured food, which is missing an essential component—fiber. When we consume enough fiber, we take a load off of our organism by improving our elimination. Toxins often build up in the colon and fiber cleans them out. When most toxins have been removed by fiber, then the body has a greater ability to absorb nutrients, thus improving digestion. Humans could not live on juices alone, whereas green smoothies are a complete food. If I don’t have a blender around me, I juice. One time I gave my blender to my brother because I thought that he needed it more than I. While waiting for my new Vita-mix, I was juicing greens because I could not live without them. While I was juicing, I quickly got tired by the limited variety of flavors, in addition to that, I noticed that I I felt hungrier and I had to add more salads to my menu, as juices were not as filling as smoothies. Contrary to that, smoothies are very filling; I can live on them for days, and even weeks. I know of people who have chosen to live on smoothies for several weeks or months with beneficial results. You will find the extraordinary story of Clent Manich’s green smoothie experiment further in this book. ©2009 Copyrighted material! Please reference this source when sharing this information: www.rawfamily.com Victoria's Newest Book Green Smoothie Revolution You may pre-order Victoria’s new book “Green Smoothie Revolution" by clicking here. We offer FREE shipping for all pre-orders, both international and domestic. We appreciate your support and will mail these new books as soon as we receive them from the printer in July, 2009.Please note: This book has to be ordered separately from any other items in our shop and quanity discounts do not apply.View the Table of Contents Joy for Life Retreat Dear FriendsWe are now accepting reservations for two up-coming “Joy for Life†retreats. August 3 rd (Monday) to August 9th (Sunday) 2009 Joy for Life retreat will take place at the Ocean Resort, located on the east coast of Vancouver Island.More info.. October 11th (Sunday) to October 17th (Saturday) 2009Joy for Life retreat will take place at Stewart Mineral Springs Resort - located in Northern California.More info..We enjoy working in a small, intimate group and that is why we decided to limit the group of participants to 40 people. Many people have been asking us about Byron Katie and her “Workâ€. I would like to share with you her letter to all people during tough economic times. It contains Katie’s own words of wisdom and samples of exercises that she calls “The Workâ€. http://www.byronkatie.com/newsletter_ma09.html Sergei’s Classes in Connecticut, Massachusetts, and Oregon For more information please Visit our Newsletter Archives, by clicking here. You will find archived copies of Raw Family Newsletters dating back to 2005. Feel free to forward this newsletter to your friends and family... You may reprint articles from this newsletter for your websites, blogs and newsletters. We ask that you do credit the source. Images contained in the newsletter may not be used unless the are accompanied by the text from article they were with. Please feel free to write Victoria and the Raw Family.. To /change profile: click here To : click here Our address: 280 East Hersey StreetUnit 7Ashland , Oregon 97520 Recession-proof vacation ideas. Find free things to do in the U.S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2009 Report Share Posted May 19, 2009 Mara and Saralou I've owned a Champion since 1972. ( still have it too) Being honest, Dr. Bernard Jensen gave it to me as a present. I found that, if ran for a while, it was greatly overheating the veggies. I added a small bit of water too. I cannot see why adding some liquid would effect the overall benefit of the juice. Over the years I've owned several centrifugal juicers and actually liked them better. Rich In a message dated 5/19/2009 10:10:50 A.M. Eastern Daylight Time, howdurdago writes: Did you drink that water? Mine was a Braun and its bowl part was aluminium (darn!) and it had a plastic strip that the pulp collected on. You could just lift it out. I thought that the centrifugals were purported to add to rapid oxidation. Before I got one with a screw, I reckoned some juice was better than none at all and would make everyone drink it down within 1/4 of an hour! I don't really know. I don't have a high speed blender, but apparently they can "cook" the food depending on the recipe, so you would need to be quick! I can't experiment to find out, and I'm surely not going to do a taste test - raw spuds don't do it for me! LOL! I put a lemon through before apples as it browns so quickly. With other juices, I put a pinch of ascorbic acid in the jug, if I don't want lemon flavour.--- On Tue, 5/19/09, RoseOtto <RoseOttoGroups wrote: RoseOtto <RoseOttoGroups Blending vs Juicingoleander soup Date: Tuesday, May 19, 2009, 6:46 AM My juicer is one of those heavy Champions, but even back when I had an inexpensive centrifugal juicer I ran a cup of water through it after the last veggie. Especially with greens. I wonder if adding water as veggies are juiced makes a difference. Perhaps more with the spin of the centrifugal juicer than a corkscrew one. Does anyone actually know?'Suppose now I'll have to do the potato experiment to see if it makes a difference. Saralou The best green smoothie I can recommend especially for newbies (I live on the things) I got Victoria's book about three years ago is Mango , Spinach, Banana and a little bit of water. Make sure it isn't tap water. It is incredible! Your tastebuds will soar! TammathaVelvet Green Smoothie1 bunch dandelion greens 1 bunch parsley 3 mangoes 3 cups water Blend well. Yields 2 quarts This keeps turning up in my spam folder so I've copied and pasted the material from the illustrated newsletter. My aunt blended, rather than juiced. I don't have the high speed blender to do that, so I mostly juice and do a bit of blending if it will turn out reasonably smooth without having to add a lot of water. Maracuja Blending vs. JuicingA chapter from Victoria’s up-coming book “Green Smoothie Revolution†After I published my first book about green smoothies, I have received many inquiries from my readers asking whether blending was preferable to juicing. I also heard that some nutritionists were concerned that blending might accelerate the oxidation of the food. I was very curious to find the answer for myself and decided to seriously research this question. I conducted a simple experiment. I chose potatoes for my experiment because it is easy to observe the process of oxidation in potatoes. You probably remember an instance when you left a slice of raw potato on your cutting board and observed it turning brown within several minutes. That is why my grandmother used to put peeled potatoes in water, to prevent browning or oxidation. First, I peeled two potatoes so that the color of their peel wouldn’t interfere with the results of my experiment. I then juiced one potato in a twin-gear juicer and blended the other one in a Vita Mix blender with one cup of water. I placed both cups of fluid on the table and took a photograph of them. I was taking photographs frequently for two days. The potato juice started to turn brown within a matter of minutes and became dark brown by the end of the first hour. The blended potato stayed almost white for two days.. The top of both liquids, which was exposed to the air, turned dark almost instantly. I repeated this experiment three times with different kinds of potatoes and various shapes of glasses. The results were the same. It was clear that the juiced potato oxidized much faster than the blended potato. Since I am not a professional scientist, I decided to seek the opinion of someone with the appropriate expertise. I went to the local university and consulted with Gregory T. Miller, professor of chemistry of Southern Oregon University. After researching this matter, he wrote the following: The browning is the result of oxidation of specific biomolecules in the fruit or vegetable. My students study this in lab so I have some familiarity with the process (albeit they are studying the enzymatically regulated oxidation). My wife is also a winemaker and deals with oxidation of her juice/wine or a regular basis. I also possess a huge number of resources on the oxidation topic in the form of biochemistry, medical, and nutritional books. Here are my thoughts:espiratory tract ailments. Many people believe that the blending process will cause increased oxidation due to thousands of tiny air bubbles getting mixed into the "juice". This effectively increases the surface area of oxygen in the liquid and facilitates the oxidation process. However, in grapes at least, I have observed the opposite to be true. The blended grape stays a truer color much longer. I believe this observation in grapes to be a result of numerous antioxidants released as the grape is blended (breaks open more cells than juicing). I believe this is what you are seeing with the potato, as well. Potatoes contain numerous antioxidants. This may come as a surprise to many people because of the pale color of many varietals. Among others, potatoes are rich sources of phenolics, flavonoids, carotenoids, and anthocyanins. The concentration of each vary with the type of potato. Since your potatoes are skinless (where the greatest concentration of the tyrosinase enzyme is located), I believe the blending process releases a much higher percentage of these antioxidants from the tissue than the juicing process. It is also possible that, in many fruits and vegetables, the bulk of the fiber released during blending reduces the oxygen saturation in the solution but, if true, I think this is a secondary issue. Now I understand why it is commonly advised to drink squeezed juice within minutes of making it, and why smoothies can stay fresh for two or three days in the fridge. Even though I can clearly see the many benefits of smoothies, I still don’t want to completely disregard juicing. One of the main advantages of juice is that it requires next to no digestion and can be absorbed and assimilated immediately into the bloodstream, allowing the digestive system to rest. This important quality of juice allows it to be used by people who suffer from severe nutritional deficiencies or have highly irritable digestive system. People with these conditions often cannot tolerate any fiber at all, and juice may provide invaluable nourishment for them. Later, when their health will improve, these people can switch to drinking smoothies. I agree with Dr. Doug Graham that juices are a fractured food, which is missing an essential component—fiber. When we consume enough fiber, we take a load off of our organism by improving our elimination. Toxins often build up in the colon and fiber cleans them out. When most toxins have been removed by fiber, then the body has a greater ability to absorb nutrients, thus improving digestion. Humans could not live on juices alone, whereas green smoothies are a complete food. If I don’t have a blender around me, I juice. One time I gave my blender to my brother because I thought that he needed it more than I. While waiting for my new Vita-mix, I was juicing greens because I could not live without them. While I was juicing, I quickly got tired by the limited variety of flavors, in addition to that, I noticed that I I felt hungrier and I had to add more salads to my menu, as juices were not as filling as smoothies. Contrary to that, smoothies are very filling; I can live on them for days, and even weeks. I know of people who have chosen to live on smoothies for several weeks or months with beneficial results. You will find the extraordinary story of Clent Manich’s green smoothie experiment further in this book. ©2009 Copyrighted material! Please reference this source when sharing this information: www.rawfamily. com Recession-proof vacation ideas. Find free things to do in the U.S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2009 Report Share Posted May 19, 2009 Braun's are great! Jeez, 20-30 years isn't bad! And you get great compost!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! BTW- I don't put fruit in my compost. I've already gotten 23 years out of my Jack lalaane juicer. Use at least 2 times a day. I can't complaint, from then, $40.00 investment! They are only $99 now. You are such an interesting gal! I've got to come over and visit!!!!!!!!!!!!! You are such a good friend. BTW- Tell me how I can get info on your Oscar, sounds like a good machine. And since you give away your rhubarb , you can send it to me. Hugg. Rich In a message dated 5/19/2009 8:56:36 P.M. Eastern Daylight Time, howdurdago writes: Rich,I find the motor heats after half an hour but the screw stays cool, so no problem. Many recipes have water added and I add water to carrot, beetroot and celery as it's quite strong.DDIL will not drink veg juice unless it has a sweet fruit with it so I put hers through last if we are veg juicing. I have forgotten why we drink them separately. Please remind me. The more I learn, the less I know!Sometimes there are 5 adults and the little fellow who want juice. The Oscar I have has more than paid for itself. It doesn't wear out like the modern centrifugal juicers. My original Braun lasted 20 years. My mother's one lasted 30 years. Made in Germany, now all made in China, but perhaps the specs have changed. The grating parts don't last 6 months and it's a major drama trying to buy the part alone. The last time, I went in to pick one up, (different brand) it was sitting on their counter, and they said they no longer did cash sales, they would send it to a store and I could pick it up from there. I must have looked like a stunned mullet. Why didn't they tell me that on the phone? The particular store they had chosen was renowned for the most casual of customer "service". It was rubbing off further up the chain. It was so ridiculous that I hooted all the way out to the car. I dried my tears of laughter and never bothered with them again, and I specifically will not buy any of their two brands of electrical goods.Another drawback I found with centrifugals was forever pulling them apart to get the pulp out and it tended to be a lot wetter than the fibre from the Oscar and would slop everywhere. Now I just put the fibre outlet over the sink and place a bucket to catch it, and only dismantle once I've finished the lot.I juice fruit and veg separately, because I freeze the veg pulp to put in soup. Apple pips and pinepple fibre just wouldn't make the grade, so they are composted. The compost is full of tiger worms so it doesn't take too long before we have beautiful black soil. My rhubarb tripled in girth with an application of compost. I grow it as a carrot rust fly repellent, as it's too acidic (oxalic) and needs cooking. We do give it away to anyone who wants to eat it though.Mara--- On Tue, 5/19/09, richmaj <richmaj wrote: richmaj <richmajRe: Blending vs Juicingoleander soup Date: Tuesday, May 19, 2009, 4:41 PM Mara and Saralou I've owned a Champion since 1972. ( still have it too) Being honest, Dr. Bernard Jensen gave it to me as a present. I found that, if ran for a while, it was greatly overheating the veggies. I added a small bit of water too. I cannot see why adding some liquid would effect the overall benefit of the juice. Over the years I've owned several centrifugal juicers and actually liked them better. Rich In a message dated 5/19/2009 10:10:50 A.M. Eastern Daylight Time, howdurdago writes: Did you drink that water? Mine was a Braun and its bowl part was aluminium (darn!) and it had a plastic strip that the pulp collected on. You could just lift it out. I thought that the centrifugals were purported to add to rapid oxidation. Before I got one with a screw, I reckoned some juice was better than none at all and would make everyone drink it down within 1/4 of an hour! I don't really know. I don't have a high speed blender, but apparently they can "cook" the food depending on the recipe, so you would need to be quick! I can't experiment to find out, and I'm surely not going to do a taste test - raw spuds don't do it for me! LOL! I put a lemon through before apples as it browns so quickly. With other juices, I put a pinch of ascorbic acid in the jug, if I don't want lemon flavour.--- On Tue, 5/19/09, RoseOtto <RoseOttoGroups wrote: RoseOtto <RoseOttoGroups Blending vs Juicingoleander soup Date: Tuesday, May 19, 2009, 6:46 AM My juicer is one of those heavy Champions, but even back when I had an inexpensive centrifugal juicer I ran a cup of water through it after the last veggie. Especially with greens. I wonder if adding water as veggies are juiced makes a difference. Perhaps more with the spin of the centrifugal juicer than a corkscrew one. Does anyone actually know?'Suppose now I'll have to do the potato experiment to see if it makes a difference. Saralou The best green smoothie I can recommend especially for newbies (I live on the things) I got Victoria's book about three years ago is Mango , Spinach, Banana and a little bit of water. Make sure it isn't tap water. It is incredible! Your tastebuds will soar! TammathaVelvet Green Smoothie1 bunch dandelion greens 1 bunch parsley 3 mangoes 3 cups water Blend well. Yields 2 quarts This keeps turning up in my spam folder so I've copied and pasted the material from the illustrated newsletter. My aunt blended, rather than juiced. I don't have the high speed blender to do that, so I mostly juice and do a bit of blending if it will turn out reasonably smooth without having to add a lot of water. Maracuja Blending vs. JuicingA chapter from Victoria’s up-coming book “Green Smoothie Revolution†After I published my first book about green smoothies, I have received many inquiries from my readers asking whether blending was preferable to juicing. I also heard that some nutritionists were concerned that blending might accelerate the oxidation of the food. I was very curious to find the answer for myself and decided to seriously research this question.. I conducted a simple experiment. I chose potatoes for my experiment because it is easy to observe the process of oxidation in potatoes. You probably remember an instance when you left a slice of raw potato on your cutting board and observed it turning brown within several minutes. That is why my grandmother used to put peeled potatoes in water, to prevent browning or oxidation. First, I peeled two potatoes so that the color of their peel wouldn’t interfere with the results of my experiment. I then juiced one potato in a twin-gear juicer and blended the other one in a Vita Mix blender with one cup of water. I placed both cups of fluid on the table and took a photograph of them. I was taking photographs frequently for two days. The potato juice started to turn brown within a matter of minutes and became dark brown by the end of the first hour. The blended potato stayed almost white for two days.. The top of both liquids, which was exposed to the air, turned dark almost instantly. I repeated this experiment three times with different kinds of potatoes and various shapes of glasses.. The results were the same. It was clear that the juiced potato oxidized much faster than the blended potato. Since I am not a professional scientist, I decided to seek the opinion of someone with the appropriate expertise. I went to the local university and consulted with Gregory T. Miller, professor of chemistry of Southern Oregon University. After researching this matter, he wrote the following: The browning is the result of oxidation of specific biomolecules in the fruit or vegetable. My students study this in lab so I have some familiarity with the process (albeit they are studying the enzymatically regulated oxidation). My wife is also a winemaker and deals with oxidation of her juice/wine or a regular basis. I also possess a huge number of resources on the oxidation topic in the form of biochemistry, medical, and nutritional books. Here are my thoughts:espiratory tract ailments. Many people believe that the blending process will cause increased oxidation due to thousands of tiny air bubbles getting mixed into the "juice". This effectively increases the surface area of oxygen in the liquid and facilitates the oxidation process. However, in grapes at least, I have observed the opposite to be true. The blended grape stays a truer color much longer. I believe this observation in grapes to be a result of numerous antioxidants released as the grape is blended (breaks open more cells than juicing). I believe this is what you are seeing with the potato, as well. Potatoes contain numerous antioxidants. This may come as a surprise to many people because of the pale color of many varietals. Among others, potatoes are rich sources of phenolics, flavonoids, carotenoids, and anthocyanins. The concentration of each vary with the type of potato. Since your potatoes are skinless (where the greatest concentration of the tyrosinase enzyme is located), I believe the blending process releases a much higher percentage of these antioxidants from the tissue than the juicing process. It is also possible that, in many fruits and vegetables, the bulk of the fiber released during blending reduces the oxygen saturation in the solution but, if true, I think this is a secondary issue. Now I understand why it is commonly advised to drink squeezed juice within minutes of making it, and why smoothies can stay fresh for two or three days in the fridge. Even though I can clearly see the many benefits of smoothies, I still don’t want to completely disregard juicing. One of the main advantages of juice is that it requires next to no digestion and can be absorbed and assimilated immediately into the bloodstream, allowing the digestive system to rest. This important quality of juice allows it to be used by people who suffer from severe nutritional deficiencies or have highly irritable digestive system. People with these conditions often cannot tolerate any fiber at all, and juice may provide invaluable nourishment for them. Later, when their health will improve, these people can switch to drinking smoothies. I agree with Dr. Doug Graham that juices are a fractured food, which is missing an essential component—fiber. When we consume enough fiber, we take a load off of our organism by improving our elimination. Toxins often build up in the colon and fiber cleans them out. When most toxins have been removed by fiber, then the body has a greater ability to absorb nutrients, thus improving digestion. Humans could not live on juices alone, whereas green smoothies are a complete food. If I don’t have a blender around me, I juice. One time I gave my blender to my brother because I thought that he needed it more than I. While waiting for my new Vita-mix, I was juicing greens because I could not live without them. While I was juicing, I quickly got tired by the limited variety of flavors, in addition to that, I noticed that I I felt hungrier and I had to add more salads to my menu, as juices were not as filling as smoothies. Contrary to that, smoothies are very filling; I can live on them for days, and even weeks. I know of people who have chosen to live on smoothies for several weeks or months with beneficial results. You will find the extraordinary story of Clent Manich’s green smoothie experiment further in this book. ©2009 Copyrighted material! Please reference this source when sharing this information: www.rawfamily. com Recession-proof vacation ideas. Find free things to do in the U.S. Recession-proof vacation ideas. Find free things to do in the U.S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009 Rich,I find the motor heats after half an hour but the screw stays cool, so no problem. Many recipes have water added and I add water to carrot, beetroot and celery as it's quite strong.DDIL will not drink veg juice unless it has a sweet fruit with it so I put hers through last if we are veg juicing. I have forgotten why we drink them separately. Please remind me. The more I learn, the less I know!Sometimes there are 5 adults and the little fellow who want juice. The Oscar I have has more than paid for itself. It doesn't wear out like the modern centrifugal juicers. My original Braun lasted 20 years. My mother's one lasted 30 years. Made in Germany, now all made in China, but perhaps the specs have changed. The grating parts don't last 6 months and it's a major drama trying to buy the part alone. The last time, I went in to pick one up, (different brand) it was sitting on their counter, and they said they no longer did cash sales, they would send it to a store and I could pick it up from there. I must have looked like a stunned mullet. Why didn't they tell me that on the phone? The particular store they had chosen was renowned for the most casual of customer "service". It was rubbing off further up the chain. It was so ridiculous that I hooted all the way out to the car. I dried my tears of laughter and never bothered with them again, and I specifically will not buy any of their two brands of electrical goods.Another drawback I found with centrifugals was forever pulling them apart to get the pulp out and it tended to be a lot wetter than the fibre from the Oscar and would slop everywhere. Now I just put the fibre outlet over the sink and place a bucket to catch it, and only dismantle once I've finished the lot.I juice fruit and veg separately, because I freeze the veg pulp to put in soup. Apple pips and pinepple fibre just wouldn't make the grade, so they are composted. The compost is full of tiger worms so it doesn't take too long before we have beautiful black soil. My rhubarb tripled in girth with an application of compost. I grow it as a carrot rust fly repellent, as it's too acidic (oxalic) and needs cooking. We do give it away to anyone who wants to eat it though.Mara--- On Tue, 5/19/09, richmaj <richmaj wrote:richmaj <richmajRe: Blending vs Juicingoleander soup Date: Tuesday, May 19, 2009, 4:41 PM Mara and Saralou I've owned a Champion since 1972. ( still have it too) Being honest, Dr. Bernard Jensen gave it to me as a present. I found that, if ran for a while, it was greatly overheating the veggies. I added a small bit of water too. I cannot see why adding some liquid would effect the overall benefit of the juice. Over the years I've owned several centrifugal juicers and actually liked them better. Rich In a message dated 5/19/2009 10:10:50 A.M. Eastern Daylight Time, howdurdago writes: Did you drink that water? Mine was a Braun and its bowl part was aluminium (darn!) and it had a plastic strip that the pulp collected on. You could just lift it out. I thought that the centrifugals were purported to add to rapid oxidation. Before I got one with a screw, I reckoned some juice was better than none at all and would make everyone drink it down within 1/4 of an hour! I don't really know. I don't have a high speed blender, but apparently they can "cook" the food depending on the recipe, so you would need to be quick! I can't experiment to find out, and I'm surely not going to do a taste test - raw spuds don't do it for me! LOL! I put a lemon through before apples as it browns so quickly. With other juices, I put a pinch of ascorbic acid in the jug, if I don't want lemon flavour.--- On Tue, 5/19/09, RoseOtto <RoseOttoGroups wrote: RoseOtto <RoseOttoGroups Blending vs Juicingoleander soup Date: Tuesday, May 19, 2009, 6:46 AM My juicer is one of those heavy Champions, but even back when I had an inexpensive centrifugal juicer I ran a cup of water through it after the last veggie. Especially with greens. I wonder if adding water as veggies are juiced makes a difference. Perhaps more with the spin of the centrifugal juicer than a corkscrew one. Does anyone actually know?'Suppose now I'll have to do the potato experiment to see if it makes a difference. Saralou The best green smoothie I can recommend especially for newbies (I live on the things) I got Victoria's book about three years ago is Mango , Spinach, Banana and a little bit of water. Make sure it isn't tap water. It is incredible! Your tastebuds will soar! TammathaVelvet Green Smoothie1 bunch dandelion greens 1 bunch parsley 3 mangoes 3 cups water Blend well. Yields 2 quarts This keeps turning up in my spam folder so I've copied and pasted the material from the illustrated newsletter. My aunt blended, rather than juiced. I don't have the high speed blender to do that, so I mostly juice and do a bit of blending if it will turn out reasonably smooth without having to add a lot of water. Maracuja Blending vs. JuicingA chapter from Victoria’s up-coming book “Green Smoothie Revolution†After I published my first book about green smoothies, I have received many inquiries from my readers asking whether blending was preferable to juicing. I also heard that some nutritionists were concerned that blending might accelerate the oxidation of the food. I was very curious to find the answer for myself and decided to seriously research this question.. I conducted a simple experiment. I chose potatoes for my experiment because it is easy to observe the process of oxidation in potatoes. You probably remember an instance when you left a slice of raw potato on your cutting board and observed it turning brown within several minutes. That is why my grandmother used to put peeled potatoes in water, to prevent browning or oxidation. First, I peeled two potatoes so that the color of their peel wouldn’t interfere with the results of my experiment. I then juiced one potato in a twin-gear juicer and blended the other one in a Vita Mix blender with one cup of water. I placed both cups of fluid on the table and took a photograph of them. I was taking photographs frequently for two days. The potato juice started to turn brown within a matter of minutes and became dark brown by the end of the first hour. The blended potato stayed almost white for two days.. The top of both liquids, which was exposed to the air, turned dark almost instantly. I repeated this experiment three times with different kinds of potatoes and various shapes of glasses.. The results were the same. It was clear that the juiced potato oxidized much faster than the blended potato. Since I am not a professional scientist, I decided to seek the opinion of someone with the appropriate expertise. I went to the local university and consulted with Gregory T. Miller, professor of chemistry of Southern Oregon University. After researching this matter, he wrote the following: The browning is the result of oxidation of specific biomolecules in the fruit or vegetable. My students study this in lab so I have some familiarity with the process (albeit they are studying the enzymatically regulated oxidation). My wife is also a winemaker and deals with oxidation of her juice/wine or a regular basis. I also possess a huge number of resources on the oxidation topic in the form of biochemistry, medical, and nutritional books. Here are my thoughts:espiratory tract ailments. Many people believe that the blending process will cause increased oxidation due to thousands of tiny air bubbles getting mixed into the "juice". This effectively increases the surface area of oxygen in the liquid and facilitates the oxidation process. However, in grapes at least, I have observed the opposite to be true. The blended grape stays a truer color much longer. I believe this observation in grapes to be a result of numerous antioxidants released as the grape is blended (breaks open more cells than juicing). I believe this is what you are seeing with the potato, as well. Potatoes contain numerous antioxidants. This may come as a surprise to many people because of the pale color of many varietals. Among others, potatoes are rich sources of phenolics, flavonoids, carotenoids, and anthocyanins. The concentration of each vary with the type of potato. Since your potatoes are skinless (where the greatest concentration of the tyrosinase enzyme is located), I believe the blending process releases a much higher percentage of these antioxidants from the tissue than the juicing process. It is also possible that, in many fruits and vegetables, the bulk of the fiber released during blending reduces the oxygen saturation in the solution but, if true, I think this is a secondary issue. Now I understand why it is commonly advised to drink squeezed juice within minutes of making it, and why smoothies can stay fresh for two or three days in the fridge. Even though I can clearly see the many benefits of smoothies, I still don’t want to completely disregard juicing. One of the main advantages of juice is that it requires next to no digestion and can be absorbed and assimilated immediately into the bloodstream, allowing the digestive system to rest. This important quality of juice allows it to be used by people who suffer from severe nutritional deficiencies or have highly irritable digestive system. People with these conditions often cannot tolerate any fiber at all, and juice may provide invaluable nourishment for them. Later, when their health will improve, these people can switch to drinking smoothies. I agree with Dr. Doug Graham that juices are a fractured food, which is missing an essential component—fiber. When we consume enough fiber, we take a load off of our organism by improving our elimination. Toxins often build up in the colon and fiber cleans them out. When most toxins have been removed by fiber, then the body has a greater ability to absorb nutrients, thus improving digestion. Humans could not live on juices alone, whereas green smoothies are a complete food. If I don’t have a blender around me, I juice. One time I gave my blender to my brother because I thought that he needed it more than I. While waiting for my new Vita-mix, I was juicing greens because I could not live without them. While I was juicing, I quickly got tired by the limited variety of flavors, in addition to that, I noticed that I I felt hungrier and I had to add more salads to my menu, as juices were not as filling as smoothies. Contrary to that, smoothies are very filling; I can live on them for days, and even weeks. I know of people who have chosen to live on smoothies for several weeks or months with beneficial results. You will find the extraordinary story of Clent Manich’s green smoothie experiment further in this book. ©2009 Copyrighted material! Please reference this source when sharing this information: www.rawfamily. com Recession-proof vacation ideas. Find free things to do in the U.S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009  This does not hold true for smoothies because they are in a blended state and easily digestable. It is in Victoria's book. Tammatha - richmaj oleander soup Tuesday, May 19, 2009 4:22 PM Re: Blending vs Juicing If one follows that rules for food combining, fruit and veggies should not be mixed. Rich In a message dated 5/19/2009 12:20:02 A.M. Eastern Daylight Time, tammatha (AT) sonic (DOT) net writes:  The best green smoothie I can recommend especially for newbies (I live on the things) I got Victoria's book about three years ago is Mango , Spinach, Banana and a little bit of water. Make sure it isn't tap water. It is incredible! Your tastebuds will soar! Tammatha - Maracuja OS Monday, May 18, 2009 7:21 PM Blending vs Juicing Good information. Velvet Green SmoothieBlending vs. JuicingJoy for Life Retreat Sergei’s Classes in Connecticut, Massachusetts, and Oregon Velvet Green Smoothie1 bunch dandelion greens 1 bunch parsley 3 mangoes 3 cups water Blend well. Yields 2 quarts ©2009 Copyrighted material! Please reference this source when sharing this information: www.rawfamily.comBlending vs. JuicingA chapter from Victoria’s up-coming book “Green Smoothie Revolution†After I published my first book about green smoothies, I have received many inquiries from my readers asking whether blending was preferable to juicing. I also heard that some nutritionists were concerned that blending might accelerate the oxidation of the food. I was very curious to find the answer for myself and decided to seriously research this question. I conducted a simple experiment. I chose potatoes for my experiment because it is easy to observe the process of oxidation in potatoes. You probably remember an instance when you left a slice of raw potato on your cutting board and observed it turning brown within several minutes. That is why my grandmother used to put peeled potatoes in water, to prevent browning or oxidation. First, I peeled two potatoes so that the color of their peel wouldn’t interfere with the results of my experiment. I then juiced one potato in a twin-gear juicer and blended the other one in a Vita Mix blender with one cup of water. I placed both cups of fluid on the table and took a photograph of them. I was taking photographs frequently for two days. The potato juice started to turn brown within a matter of minutes and became dark brown by the end of the first hour. The blended potato stayed almost white for two days.. The top of both liquids, which was exposed to the air, turned dark almost instantly. I repeated this experiment three times with different kinds of potatoes and various shapes of glasses. The results were the same. It was clear that the juiced potato oxidized much faster than the blended potato. Since I am not a professional scientist, I decided to seek the opinion of someone with the appropriate expertise. I went to the local university and consulted with Gregory T. Miller, professor of chemistry of Southern Oregon University. After researching this matter, he wrote the following: The browning is the result of oxidation of specific biomolecules in the fruit or vegetable. My students study this in lab so I have some familiarity with the process (albeit they are studying the enzymatically regulated oxidation). My wife is also a winemaker and deals with oxidation of her juice/wine or a regular basis. I also possess a huge number of resources on the oxidation topic in the form of biochemistry, medical, and nutritional books. Here are my thoughts:espiratory tract ailments. Many people believe that the blending process will cause increased oxidation due to thousands of tiny air bubbles getting mixed into the "juice". This effectively increases the surface area of oxygen in the liquid and facilitates the oxidation process. However, in grapes at least, I have observed the opposite to be true. The blended grape stays a truer color much longer. I believe this observation in grapes to be a result of numerous antioxidants released as the grape is blended (breaks open more cells than juicing). I believe this is what you are seeing with the potato, as well. Potatoes contain numerous antioxidants. This may come as a surprise to many people because of the pale color of many varietals. Among others, potatoes are rich sources of phenolics, flavonoids, carotenoids, and anthocyanins. The concentration of each vary with the type of potato. Since your potatoes are skinless (where the greatest concentration of the tyrosinase enzyme is located), I believe the blending process releases a much higher percentage of these antioxidants from the tissue than the juicing process. It is also possible that, in many fruits and vegetables, the bulk of the fiber released during blending reduces the oxygen saturation in the solution but, if true, I think this is a secondary issue. Now I understand why it is commonly advised to drink squeezed juice within minutes of making it, and why smoothies can stay fresh for two or three days in the fridge. Even though I can clearly see the many benefits of smoothies, I still don’t want to completely disregard juicing. One of the main advantages of juice is that it requires next to no digestion and can be absorbed and assimilated immediately into the bloodstream, allowing the digestive system to rest. This important quality of juice allows it to be used by people who suffer from severe nutritional deficiencies or have highly irritable digestive system. People with these conditions often cannot tolerate any fiber at all, and juice may provide invaluable nourishment for them. Later, when their health will improve, these people can switch to drinking smoothies. I agree with Dr. Doug Graham that juices are a fractured food, which is missing an essential component—fiber. When we consume enough fiber, we take a load off of our organism by improving our elimination. Toxins often build up in the colon and fiber cleans them out. When most toxins have been removed by fiber, then the body has a greater ability to absorb nutrients, thus improving digestion. Humans could not live on juices alone, whereas green smoothies are a complete food. If I don’t have a blender around me, I juice. One time I gave my blender to my brother because I thought that he needed it more than I. While waiting for my new Vita-mix, I was juicing greens because I could not live without them. While I was juicing, I quickly got tired by the limited variety of flavors, in addition to that, I noticed that I I felt hungrier and I had to add more salads to my menu, as juices were not as filling as smoothies. Contrary to that, smoothies are very filling; I can live on them for days, and even weeks. I know of people who have chosen to live on smoothies for several weeks or months with beneficial results. You will find the extraordinary story of Clent Manich’s green smoothie experiment further in this book. ©2009 Copyrighted material! Please reference this source when sharing this information: www.rawfamily.com Victoria's Newest Book Green Smoothie Revolution You may pre-order Victoria’s new book “Green Smoothie Revolution" by clicking here. We offer FREE shipping for all pre-orders, both international and domestic. We appreciate your support and will mail these new books as soon as we receive them from the printer in July, 2009.Please note: This book has to be ordered separately from any other items in our shop and quanity discounts do not apply.View the Table of Contents Joy for Life Retreat Dear FriendsWe are now accepting reservations for two up-coming “Joy for Life†retreats. August 3 rd (Monday) to August 9th (Sunday) 2009 Joy for Life retreat will take place at the Ocean Resort, located on the east coast of Vancouver Island.More info.. October 11th (Sunday) to October 17th (Saturday) 2009Joy for Life retreat will take place at Stewart Mineral Springs Resort - located in Northern California.More info..We enjoy working in a small, intimate group and that is why we decided to limit the group of participants to 40 people. Many people have been asking us about Byron Katie and her “Workâ€. I would like to share with you her letter to all people during tough economic times. It contains Katie’s own words of wisdom and samples of exercises that she calls “The Workâ€. http://www.byronkatie.com/newsletter_ma09.html Sergei’s Classes in Connecticut, Massachusetts, and Oregon For more information please Visit our Newsletter Archives, by clicking here. You will find archived copies of Raw Family Newsletters dating back to 2005. Feel free to forward this newsletter to your friends and family... You may reprint articles from this newsletter for your websites, blogs and newsletters. We ask that you do credit the source. Images contained in the newsletter may not be used unless the are accompanied by the text from article they were with. Please feel free to write Victoria and the Raw Family.. To /change profile: click here To : click here Our address: 280 East Hersey StreetUnit 7Ashland , Oregon 97520 Recession-proof vacation ideas. Find free things to do in the U.S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009  Saralou. Yes it's ok to put water in your vegie juice, as far as i know they say you should dilute your juices, i dont remember if a reason was given, byt yes it's good. My juices is just like yours heavy Champion and i use water to take out all the goodness. Hugs Mary - RoseOtto oleander soup Tuesday, May 19, 2009 11:46 PM Blending vs Juicing My juicer is one of those heavy Champions, but even back when I had an inexpensive centrifugal juicer I ran a cup of water through it after the last veggie. Especially with greens. I wonder if adding water as veggies are juiced makes a difference. Perhaps more with the spin of the centrifugal juicer than a corkscrew one. Does anyone actually know?'Suppose now I'll have to do the potato experiment to see if it makes a difference. Saralou The best green smoothie I can recommend especially for newbies (I live on the things) I got Victoria's book about three years ago is Mango , Spinach, Banana and a little bit of water. Make sure it isn't tap water. It is incredible! Your tastebuds will soar! TammathaVelvet Green Smoothie1 bunch dandelion greens 1 bunch parsley 3 mangoes 3 cups water Blend well. Yields 2 quarts This keeps turning up in my spam folder so I've copied and pasted the material from the illustrated newsletter. My aunt blended, rather than juiced. I don't have the high speed blender to do that, so I mostly juice and do a bit of blending if it will turn out reasonably smooth without having to add a lot of water. Maracuja Blending vs. JuicingA chapter from Victoria’s up-coming book “Green Smoothie Revolution†After I published my first book about green smoothies, I have received many inquiries from my readers asking whether blending was preferable to juicing. I also heard that some nutritionists were concerned that blending might accelerate the oxidation of the food. I was very curious to find the answer for myself and decided to seriously research this question. I conducted a simple experiment. I chose potatoes for my experiment because it is easy to observe the process of oxidation in potatoes. You probably remember an instance when you left a slice of raw potato on your cutting board and observed it turning brown within several minutes. That is why my grandmother used to put peeled potatoes in water, to prevent browning or oxidation. First, I peeled two potatoes so that the color of their peel wouldn’t interfere with the results of my experiment. I then juiced one potato in a twin-gear juicer and blended the other one in a Vita Mix blender with one cup of water. I placed both cups of fluid on the table and took a photograph of them. I was taking photographs frequently for two days. The potato juice started to turn brown within a matter of minutes and became dark brown by the end of the first hour. The blended potato stayed almost white for two days.. The top of both liquids, which was exposed to the air, turned dark almost instantly. I repeated this experiment three times with different kinds of potatoes and various shapes of glasses. The results were the same. It was clear that the juiced potato oxidized much faster than the blended potato. Since I am not a professional scientist, I decided to seek the opinion of someone with the appropriate expertise. I went to the local university and consulted with Gregory T. Miller, professor of chemistry of Southern Oregon University. After researching this matter, he wrote the following: The browning is the result of oxidation of specific biomolecules in the fruit or vegetable. My students study this in lab so I have some familiarity with the process (albeit they are studying the enzymatically regulated oxidation). My wife is also a winemaker and deals with oxidation of her juice/wine or a regular basis. I also possess a huge number of resources on the oxidation topic in the form of biochemistry, medical, and nutritional books. Here are my thoughts:espiratory tract ailments. Many people believe that the blending process will cause increased oxidation due to thousands of tiny air bubbles getting mixed into the "juice". This effectively increases the surface area of oxygen in the liquid and facilitates the oxidation process. However, in grapes at least, I have observed the opposite to be true. The blended grape stays a truer color much longer. I believe this observation in grapes to be a result of numerous antioxidants released as the grape is blended (breaks open more cells than juicing). I believe this is what you are seeing with the potato, as well. Potatoes contain numerous antioxidants. This may come as a surprise to many people because of the pale color of many varietals. Among others, potatoes are rich sources of phenolics, flavonoids, carotenoids, and anthocyanins. The concentration of each vary with the type of potato. Since your potatoes are skinless (where the greatest concentration of the tyrosinase enzyme is located), I believe the blending process releases a much higher percentage of these antioxidants from the tissue than the juicing process. It is also possible that, in many fruits and vegetables, the bulk of the fiber released during blending reduces the oxygen saturation in the solution but, if true, I think this is a secondary issue. Now I understand why it is commonly advised to drink squeezed juice within minutes of making it, and why smoothies can stay fresh for two or three days in the fridge. Even though I can clearly see the many benefits of smoothies, I still don’t want to completely disregard juicing. One of the main advantages of juice is that it requires next to no digestion and can be absorbed and assimilated immediately into the bloodstream, allowing the digestive system to rest. This important quality of juice allows it to be used by people who suffer from severe nutritional deficiencies or have highly irritable digestive system. People with these conditions often cannot tolerate any fiber at all, and juice may provide invaluable nourishment for them. Later, when their health will improve, these people can switch to drinking smoothies. I agree with Dr. Doug Graham that juices are a fractured food, which is missing an essential component—fiber. When we consume enough fiber, we take a load off of our organism by improving our elimination. Toxins often build up in the colon and fiber cleans them out. When most toxins have been removed by fiber, then the body has a greater ability to absorb nutrients, thus improving digestion. Humans could not live on juices alone, whereas green smoothies are a complete food. If I don’t have a blender around me, I juice. One time I gave my blender to my brother because I thought that he needed it more than I. While waiting for my new Vita-mix, I was juicing greens because I could not live without them. While I was juicing, I quickly got tired by the limited variety of flavors, in addition to that, I noticed that I I felt hungrier and I had to add more salads to my menu, as juices were not as filling as smoothies. Contrary to that, smoothies are very filling; I can live on them for days, and even weeks. I know of people who have chosen to live on smoothies for several weeks or months with beneficial results. You will find the extraordinary story of Clent Manich’s green smoothie experiment further in this book. ©2009 Copyrighted material! Please reference this source when sharing this information: www.rawfamily. com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009  I have looked, there are countless books on green smoothies right now and they all say the same thing about blending fruits/veggies. Have you purchased Victoria's Botenko's book? I met her last year at the Harmony Festival she is quite the Green Smoothie guru she is the one that started the whole green smoothie movement. She cured her whole family of countless ailments and disease, many habe followed her footsteps since. Just sharing too.... ~ Tammatha - richmaj oleander soup Tuesday, May 19, 2009 6:59 PM Re: Blending vs Juicing Perhaps you are right, but. I have been in the health care business for 39 years. I and the learned education I received from my mentors, ( of whom all passed after 100 years) disagree. If you conform to how the physical body digests food, the combinations will cause disruption in digestion. The stomach will always digest and release fruits before veggies, due to their makeup. Thus discontinuing the digestive process in the stomach , and releasing into the small intestine. Thus causing the rest....... Take a look yourself. Just sharing my life experiences........ hugg Rich In a message dated 5/19/2009 9:29:59 P.M. Eastern Daylight Time, tammatha (AT) sonic (DOT) net writes:  This does not hold true for smoothies because they are in a blended state and easily digest able. It is in Victoria's book. Tammatha - richmaj (AT) aol (DOT) com oleander soup Tuesday, May 19, 2009 4:22 PM Re: Blending vs Juicing If one follows that rules for food combining, fruit and veggies should not be mixed. Rich In a message dated 5/19/2009 12:20:02 A.M. Eastern Daylight Time, tammatha (AT) sonic (DOT) net writes:  The best green smoothie I can recommend especially for newbies (I live on the things) I got Victoria's book about three years ago is Mango , Spinach, Banana and a little bit of water. Make sure it isn't tap water. It is incredible! Your tastebuds will soar! Tammatha - Maracuja OS Monday, May 18, 2009 7:21 PM Blending vs Juicing Good information. Velvet Green SmoothieBlending vs. JuicingJoy for Life Retreat Sergei’s Classes in Connecticut, Massachusetts, and Oregon Velvet Green Smoothie1 bunch dandelion greens 1 bunch parsley 3 mangoes 3 cups water Blend well. Yields 2 quarts ©2009 Copyrighted material! Please reference this source when sharing this information: www.rawfamily.comBlending vs. JuicingA chapter from Victoria’s up-coming book “Green Smoothie Revolution†After I published my first book about green smoothies, I have received many inquiries from my readers asking whether blending was preferable to juicing. I also heard that some nutritionists were concerned that blending might accelerate the oxidation of the food. I was very curious to find the answer for myself and decided to seriously research this question. I conducted a simple experiment. I chose potatoes for my experiment because it is easy to observe the process of oxidation in potatoes. You probably remember an instance when you left a slice of raw potato on your cutting board and observed it turning brown within several minutes. That is why my grandmother used to put peeled potatoes in water, to prevent browning or oxidation. First, I peeled two potatoes so that the color of their peel wouldn’t interfere with the results of my experiment. I then juiced one potato in a twin-gear juicer and blended the other one in a Vita Mix blender with one cup of water. I placed both cups of fluid on the table and took a photograph of them. I was taking photographs frequently for two days. The potato juice started to turn brown within a matter of minutes and became dark brown by the end of the first hour. The blended potato stayed almost white for two days.. The top of both liquids, which was exposed to the air, turned dark almost instantly. I repeated this experiment three times with different kinds of potatoes and various shapes of glasses. The results were the same. It was clear that the juiced potato oxidized much faster than the blended potato. Since I am not a professional scientist, I decided to seek the opinion of someone with the appropriate expertise. I went to the local university and consulted with Gregory T. Miller, professor of chemistry of Southern Oregon University. After researching this matter, he wrote the following: The browning is the result of oxidation of specific biomolecules in the fruit or vegetable. My students study this in lab so I have some familiarity with the process (albeit they are studying the enzymatically regulated oxidation). My wife is also a winemaker and deals with oxidation of her juice/wine or a regular basis. I also possess a huge number of resources on the oxidation topic in the form of biochemistry, medical, and nutritional books. Here are my thoughts:espiratory tract ailments. Many people believe that the blending process will cause increased oxidation due to thousands of tiny air bubbles getting mixed into the "juice". This effectively increases the surface area of oxygen in the liquid and facilitates the oxidation process. However, in grapes at least, I have observed the opposite to be true. The blended grape stays a truer color much longer. I believe this observation in grapes to be a result of numerous antioxidants released as the grape is blended (breaks open more cells than juicing). I believe this is what you are seeing with the potato, as well. Potatoes contain numerous antioxidants. This may come as a surprise to many people because of the pale color of many varietals. Among others, potatoes are rich sources of phenolics, flavonoids, carotenoids, and anthocyanins. The concentration of each vary with the type of potato. Since your potatoes are skinless (where the greatest concentration of the tyrosinase enzyme is located), I believe the blending process releases a much higher percentage of these antioxidants from the tissue than the juicing process. It is also possible that, in many fruits and vegetables, the bulk of the fiber released during blending reduces the oxygen saturation in the solution but, if true, I think this is a secondary issue. Now I understand why it is commonly advised to drink squeezed juice within minutes of making it, and why smoothies can stay fresh for two or three days in the fridge. Even though I can clearly see the many benefits of smoothies, I still don’t want to completely disregard juicing. One of the main advantages of juice is that it requires next to no digestion and can be absorbed and assimilated immediately into the bloodstream, allowing the digestive system to rest. This important quality of juice allows it to be used by people who suffer from severe nutritional deficiencies or have highly irritable digestive system. People with these conditions often cannot tolerate any fiber at all, and juice may provide invaluable nourishment for them. Later, when their health will improve, these people can switch to drinking smoothies. I agree with Dr. Doug Graham that juices are a fractured food, which is missing an essential component—fiber. When we consume enough fiber, we take a load off of our organism by improving our elimination. Toxins often build up in the colon and fiber cleans them out. When most toxins have been removed by fiber, then the body has a greater ability to absorb nutrients, thus improving digestion. Humans could not live on juices alone, whereas green smoothies are a complete food. If I don’t have a blender around me, I juice. One time I gave my blender to my brother because I thought that he needed it more than I. While waiting for my new Vita-mix, I was juicing greens because I could not live without them. While I was juicing, I quickly got tired by the limited variety of flavors, in addition to that, I noticed that I I felt hungrier and I had to add more salads to my menu, as juices were not as filling as smoothies. Contrary to that, smoothies are very filling; I can live on them for days, and even weeks. I know of people who have chosen to live on smoothies for several weeks or months with beneficial results. You will find the extraordinary story of Clent Manich’s green smoothie experiment further in this book. ©2009 Copyrighted material! Please reference this source when sharing this information: www.rawfamily.com Victoria's Newest Book Green Smoothie Revolution You may pre-order Victoria’s new book “Green Smoothie Revolution" by clicking here. We offer FREE shipping for all pre-orders, both international and domestic. We appreciate your support and will mail these new books as soon as we receive them from the printer in July, 2009.Please note: This book has to be ordered separately from any other items in our shop and quanity discounts do not apply.View the Table of Contents Joy for Life Retreat Dear FriendsWe are now accepting reservations for two up-coming “Joy for Life†retreats. August 3 rd (Monday) to August 9th (Sunday) 2009 Joy for Life retreat will take place at the Ocean Resort, located on the east coast of Vancouver Island.More info.. October 11th (Sunday) to October 17th (Saturday) 2009Joy for Life retreat will take place at Stewart Mineral Springs Resort - located in Northern California.More info..We enjoy working in a small, intimate group and that is why we decided to limit the group of participants to 40 people. Many people have been asking us about Byron Katie and her “Workâ€. I would like to share with you her letter to all people during tough economic times. It contains Katie’s own words of wisdom and samples of exercises that she calls “The Workâ€. http://www.byronkatie.com/newsletter_ma09.html Sergei’s Classes in Connecticut, Massachusetts, and Oregon For more information please Visit our Newsletter Archives, by clicking here. You will find archived copies of Raw Family Newsletters dating back to 2005. Feel free to forward this newsletter to your friends and family... You may reprint articles from this newsletter for your websites, blogs and newsletters. We ask that you do credit the source. Images contained in the newsletter may not be used unless the are accompanied by the text from article they were with. Please feel free to write Victoria and the Raw Family.. To /change profile: click here To : click here Our address: 280 East Hersey StreetUnit 7Ashland , Oregon 97520 Recession-proof vacation ideas. Find free things to do in the U.S. Recession-proof vacation ideas. 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Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009  Saralou. LOL I meant to say juicer - no juices Hugs Mary - Maria Stathopoulos oleander soup Wednesday, May 20, 2009 12:37 PM Re: Blending vs Juicing  Saralou. Yes it's ok to put water in your vegie juice, as far as i know they say you should dilute your juices, i dont remember if a reason was given, byt yes it's good. My juices is just like yours heavy Champion and i use water to take out all the goodness. Hugs Mary - RoseOtto oleander soup Tuesday, May 19, 2009 11:46 PM Blending vs Juicing My juicer is one of those heavy Champions, but even back when I had an inexpensive centrifugal juicer I ran a cup of water through it after the last veggie. Especially with greens. I wonder if adding water as veggies are juiced makes a difference. Perhaps more with the spin of the centrifugal juicer than a corkscrew one. Does anyone actually know?'Suppose now I'll have to do the potato experiment to see if it makes a difference. Saralou The best green smoothie I can recommend especially for newbies (I live on the things) I got Victoria's book about three years ago is Mango , Spinach, Banana and a little bit of water. Make sure it isn't tap water. It is incredible! Your tastebuds will soar! TammathaVelvet Green Smoothie1 bunch dandelion greens 1 bunch parsley 3 mangoes 3 cups water Blend well. Yields 2 quarts This keeps turning up in my spam folder so I've copied and pasted the material from the illustrated newsletter. My aunt blended, rather than juiced. I don't have the high speed blender to do that, so I mostly juice and do a bit of blending if it will turn out reasonably smooth without having to add a lot of water. Maracuja Blending vs. JuicingA chapter from Victoria’s up-coming book “Green Smoothie Revolution†After I published my first book about green smoothies, I have received many inquiries from my readers asking whether blending was preferable to juicing. I also heard that some nutritionists were concerned that blending might accelerate the oxidation of the food. I was very curious to find the answer for myself and decided to seriously research this question. I conducted a simple experiment. I chose potatoes for my experiment because it is easy to observe the process of oxidation in potatoes. You probably remember an instance when you left a slice of raw potato on your cutting board and observed it turning brown within several minutes. That is why my grandmother used to put peeled potatoes in water, to prevent browning or oxidation. First, I peeled two potatoes so that the color of their peel wouldn’t interfere with the results of my experiment. I then juiced one potato in a twin-gear juicer and blended the other one in a Vita Mix blender with one cup of water. I placed both cups of fluid on the table and took a photograph of them. I was taking photographs frequently for two days. The potato juice started to turn brown within a matter of minutes and became dark brown by the end of the first hour. The blended potato stayed almost white for two days.. The top of both liquids, which was exposed to the air, turned dark almost instantly. I repeated this experiment three times with different kinds of potatoes and various shapes of glasses. The results were the same. It was clear that the juiced potato oxidized much faster than the blended potato. Since I am not a professional scientist, I decided to seek the opinion of someone with the appropriate expertise. I went to the local university and consulted with Gregory T. Miller, professor of chemistry of Southern Oregon University. After researching this matter, he wrote the following: The browning is the result of oxidation of specific biomolecules in the fruit or vegetable. My students study this in lab so I have some familiarity with the process (albeit they are studying the enzymatically regulated oxidation). My wife is also a winemaker and deals with oxidation of her juice/wine or a regular basis. I also possess a huge number of resources on the oxidation topic in the form of biochemistry, medical, and nutritional books. Here are my thoughts:espiratory tract ailments. Many people believe that the blending process will cause increased oxidation due to thousands of tiny air bubbles getting mixed into the "juice". This effectively increases the surface area of oxygen in the liquid and facilitates the oxidation process. However, in grapes at least, I have observed the opposite to be true. The blended grape stays a truer color much longer. I believe this observation in grapes to be a result of numerous antioxidants released as the grape is blended (breaks open more cells than juicing). I believe this is what you are seeing with the potato, as well. Potatoes contain numerous antioxidants. This may come as a surprise to many people because of the pale color of many varietals. Among others, potatoes are rich sources of phenolics, flavonoids, carotenoids, and anthocyanins. The concentration of each vary with the type of potato. Since your potatoes are skinless (where the greatest concentration of the tyrosinase enzyme is located), I believe the blending process releases a much higher percentage of these antioxidants from the tissue than the juicing process. It is also possible that, in many fruits and vegetables, the bulk of the fiber released during blending reduces the oxygen saturation in the solution but, if true, I think this is a secondary issue. Now I understand why it is commonly advised to drink squeezed juice within minutes of making it, and why smoothies can stay fresh for two or three days in the fridge. Even though I can clearly see the many benefits of smoothies, I still don’t want to completely disregard juicing. One of the main advantages of juice is that it requires next to no digestion and can be absorbed and assimilated immediately into the bloodstream, allowing the digestive system to rest. This important quality of juice allows it to be used by people who suffer from severe nutritional deficiencies or have highly irritable digestive system. People with these conditions often cannot tolerate any fiber at all, and juice may provide invaluable nourishment for them. Later, when their health will improve, these people can switch to drinking smoothies. I agree with Dr. Doug Graham that juices are a fractured food, which is missing an essential component—fiber. When we consume enough fiber, we take a load off of our organism by improving our elimination. Toxins often build up in the colon and fiber cleans them out. When most toxins have been removed by fiber, then the body has a greater ability to absorb nutrients, thus improving digestion. Humans could not live on juices alone, whereas green smoothies are a complete food. If I don’t have a blender around me, I juice. One time I gave my blender to my brother because I thought that he needed it more than I. While waiting for my new Vita-mix, I was juicing greens because I could not live without them. While I was juicing, I quickly got tired by the limited variety of flavors, in addition to that, I noticed that I I felt hungrier and I had to add more salads to my menu, as juices were not as filling as smoothies. Contrary to that, smoothies are very filling; I can live on them for days, and even weeks. I know of people who have chosen to live on smoothies for several weeks or months with beneficial results. You will find the extraordinary story of Clent Manich’s green smoothie experiment further in this book. ©2009 Copyrighted material! Please reference this source when sharing this information: www.rawfamily. com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009 Guess I wasn't as clear as I thought. Of course it's ok to add water to juice or pulp or both.. I was referencing the study below. The point was that using a Vita Mix with pulp and water seemed to preserve the juice better (less oxidation) than just juicing. I was wondering if adding water to the juicing process might help prevent aggressive oxidation or if it has more to do with keeping the pulp in the mix. Saralou Maria Stathopoulos wrote:  Saralou.  Yes it's ok to put water in your vegie juice, as far as i know they say you should dilute your juices, i dont remember if a reason was given, byt yes it's good. My juices is just like yours heavy Champion and i use water to take out all the goodness.  Hugs Mary ----- Original Message ----- RoseOtto To: oleander soup Sent: Tuesday, May 19, 2009 11:46 PM Subject: Blending vs Juicing My juicer is one of those heavy Champions, but even back when I had an inexpensive centrifugal juicer I ran a cup of water through it after the last veggie. Especially with greens. I wonder if adding water as veggies are juiced makes a difference. Perhaps more with the spin of the centrifugal juicer than a corkscrew one. Does anyone actually know? 'Suppose now I'll have to do the potato experiment to see if it makes a difference. Saralou The best green smoothie I can recommend especially for newbies (I live on the things) I got Victoria's book about three years ago is Mango , Spinach, Banana and a little bit of water. Make sure it isn't tap water. It is incredible! Your tastebuds will soar!  Tammatha Velvet Green Smoothie 1 bunch dandelion greens 1 bunch parsley 3 mangoes 3 cups water Blend well. Yields 2 quarts This keeps turning up in my spam folder so I've copied and pasted the material from the illustrated newsletter. My aunt blended, rather than juiced. I don't have the high speed blender to do that, so I mostly juice and do a bit of blending if it will turn out reasonably smooth without having to add a lot of water. Maracuja Blending vs. Juicing A chapter from Victoria’s up-coming book “Green Smoothie Revolution†After I published my first book about green smoothies, I have received many inquiries from my readers asking whether blending was preferable to juicing. I also heard that some nutritionists were concerned that blending might accelerate the oxidation of the food. I was very curious to find the answer for myself and decided to seriously research this question. I conducted a simple experiment. I chose potatoes for my experiment because it is easy to observe the process of oxidation in potatoes. You probably remember an instance when you left a slice of raw potato on your cutting board and observed it turning brown within several minutes. That is why my grandmother used to put peeled potatoes in water, to prevent browning or oxidation. First, I peeled two potatoes so that the color of their peel wouldn’t interfere with the results of my experiment. I then juiced one potato in a twin-gear juicer and blended the other one in a Vita Mix blender with one cup of water. I placed both cups of fluid on the table and took a photograph of them. I was taking photographs frequently for two days. The potato juice started to turn brown within a matter of minutes and became dark brown by the end of the first hour. The blended potato stayed almost white for two days.. The top of both liquids, which was exposed to the air, turned dark almost instantly. I repeated this experiment three times with different kinds of potatoes and various shapes of glasses. The results were the same. It was clear that the juiced potato oxidized much faster than the blended potato. Since I am not a professional scientist, I decided to seek the opinion of someone with the appropriate expertise. I went to the local university and consulted with Gregory T. Miller, professor of chemistry of Southern Oregon University. After researching this matter, he wrote the following: The browning is the result of oxidation of specific biomolecules in the fruit or vegetable. My students study this in lab so I have some familiarity with the process (albeit they are studying the enzymatically regulated oxidation). My wife is also a winemaker and deals with oxidation of her juice/wine or a regular basis. I also possess a huge number of resources on the oxidation topic in the form of biochemistry, medical, and nutritional books. Here are my thoughts:espiratory tract ailments. Many people believe that the blending process will cause increased oxidation due to thousands of tiny air bubbles getting mixed into the "juice". This effectively increases the surface area of oxygen in the liquid and facilitates the oxidation process. However, in grapes at least, I have observed the opposite to be true. The blended grape stays a truer color much longer. I believe this observation in grapes to be a result of numerous antioxidants released as the grape is blended (breaks open more cells than juicing). I believe this is what you are seeing with the potato, as well. Potatoes contain numerous antioxidants. This may come as a surprise to many people because of the pale color of many varietals. Among others, potatoes are rich sources of phenolics, flavonoids, carotenoids, and anthocyanins. The concentration of each vary with the type of potato. Since your potatoes are skinless (where the greatest concentration of the tyrosinase enzyme is located), I believe the blending process releases a much higher percentage of these antioxidants from the tissue than the juicing process. It is also possible that, in many fruits and vegetables, the bulk of the fiber released during blending reduces the oxygen saturation in the solution but, if true, I think this is a secondary issue. Now I understand why it is commonly advised to drink squeezed juice within minutes of making it, and why smoothies can stay fresh for two or three days in the fridge. Even though I can clearly see the many benefits of smoothies, I still don’t want to completely disregard juicing. One of the main advantages of juice is that it requires next to no digestion and can be absorbed and assimilated immediately into the bloodstream, allowing the digestive system to rest. This important quality of juice allows it to be used by people who suffer from severe nutritional deficiencies or have highly irritable digestive system. People with these conditions often cannot tolerate any fiber at all, and juice may provide invaluable nourishment for them. Later, when their health will improve, these people can switch to drinking smoothies. I agree with Dr. Doug Graham that juices are a fractured food, which is missing an essential component—fiber. When we consume enough fiber, we take a load off of our organism by improving our elimination. Toxins often build up in the colon and fiber cleans them out. When most toxins have been removed by fiber, then the body has a greater ability to absorb nutrients, thus improving digestion. Humans could not live on juices alone, whereas green smoothies are a complete food. If I don’t have a blender around me, I juice. One time I gave my blender to my brother because I thought that he needed it more than I. While waiting for my new Vita-mix, I was juicing greens because I could not live without them. While I was juicing, I quickly got tired by the limited variety of flavors, in addition to that, I noticed that I I felt hungrier and I had to add more salads to my menu, as juices were not as filling as smoothies. Contrary to that, smoothies are very filling; I can live on them for days, and even weeks. I know of people who have chosen to live on smoothies for several weeks or months with beneficial results. You will find the extraordinary story of Clent Manich’s green smoothie experiment further in this book. ©2009 Copyrighted material! Please reference this source when sharing this information: www.rawfamily. com Quote Link to comment Share on other sites More sharing options...
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