Guest guest Posted May 19, 2009 Report Share Posted May 19, 2009 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 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 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. 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 Id sure like to see what your blood sugar is in 3, 10 and 30 minutes after you drink this. This has to have every pathagine in your body jumping for joy and yelling "Thank You" "Thank You". --- On Mon, 5/18/09, Tammatha <tammatha wrote: Tammatha tammatha  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 View the Table of Contents Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009  Thank goodness Saralou, i never go by studies because one says do this, and yet onother says something else, so i do what i think is right for me and that's that. Sorry i was not such a great help. Hugs Mary - RoseOtto oleander soup Wednesday, May 20, 2009 1:42 PM Re: Blending vs Juicing 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.SaralouMaria 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 - 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 **This does not hold true for smoothies because they are in a blended state and easily digestable. It is in Victoria's book.** I thought that greens were classed differently than vegetables and the only ‘vegetables’ okay to use with fruit such as in a smoothie?? I read that in one of my Raw recipe book as well as saw it on you tube. Laura Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009 Oh---my---word!!! This was one of the WORST threads for not cutting the previous posts out of!!! The same long article twice in every post!!! AUGH!!! C'mon, kids, it takes literally less than a quarter of a minute to select and cut the previous post! Jill, who needs a nice smoothie to calm her nerves... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009  Nope doesn't happen. - Duke Stone oleander soup Tuesday, May 19, 2009 8:50 PM Blending vs Juicing Id sure like to see what your blood sugar is in 3, 10 and 30 minutes after you drink this. This has to have every pathagine in your body jumping for joy and yelling "Thank You" "Thank You". --- On Mon, 5/18/09, Tammatha <tammatha (AT) sonic (DOT) net> wrote: Tammatha tammatha (AT) sonic (DOT) net  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 View the Table of Contents Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009 The exceptions are greens blended with fruit and apple blended with carrots, alone or with beets. Mike--- On Tue, 5/19/09, richmaj <richmaj wrote: richmaj <richmajRe: Blending vs Juicingoleander soup Date: Tuesday, May 19, 2009, 11:22 PM 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.byronkat ie.com/newslette r_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...
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