Blended VS Extracted Juice

[Guest guest]

I bought a VitaMix blender after being convinced that it was better than an

extractor for juicing carrots. The convincing argument was the VitaMix used the

whole food with all the vital nutrients whereas the extractors spit out the

pulp.

 

After happily using my VitaMix for juicing carrots for a few months, I learned

at a health seminar that I attended recently that the problem with making carrot

juice in the VitaMIx is water has to be added. Water dilutes nutrients and

interferes with the work of our digestive juices (one reason why drinking with

meals isn't best for digestion).

 

Therefore, I stopped using the VitaMix and went back to using the extractor.

Does anyone have any additional knowledge about the " water dilution theory? "

 

 

 

-

CMM

Wednesday, September 27, 2006 8:53 AM

Re: Trick to Juicing Carrots?

 

 

I think this is why carrot juice is so expensive - they're more fiber

than juice. I use my VitaMix blender and about a tray of ice + a bunch

of carrots, and it makes a pretty good, non-pulpy " juice " . (You really

have to blend the whole two minutes and use about equal parts water

and carrots, or else you get nigh-undrinkable carrot pulp mess.)

 

-kt

 

 

 

 

 

[Guest guest]

Huh, I'd never heard of that, but I'd be interested in learning more.

I guess it also depends on why you're drinking carrot juice - if

you're trying to get vitamins out of it, it would make sense to use a

juicer, and if you're looking for fiber, use the VitaMix? (Or give up

and eat the durn carrot already... bah.)

 

I wonder if that has something to do with the studies they've done

that show that eating soup is more filling than eating the exact same

meal with the same amount of water separate? Takes longer to digest,

so keeps you from feeling hungry for longer?

 

Interesting, anyway - if anyone has a good resource on this, I'd like

to read up.

 

-kt

 

, <admartin5 wrote:

 

> Therefore, I stopped using the VitaMix and went back to using the

extractor. Does anyone have any additional knowledge about the " water

dilution theory? "