as a doctor in training,i should say have accutane,antibiotics, and diet has nothing to do with acne!
Haha, so true!
Should I mix accutane and antibiotics in with my juice then?
>Agree. I use plain old blender too. In fact, it's very old. A vintage Beehive blender probably built in the 50s or 60s. You can use a mason jar instead of the big blender jar and then drink out of that jar. And mason jars are trendy thesedays.
Would a blender completely juice it? Like, no bits or anything. If so, I'll definitely get one of those since they're a lot cheaper. Actually, I'm pretty sure I was bought a blender one Christmas and someone has borrowed it and didn't returned it! I'll hunt them down today.
My mum just bought a full set of mason jars with handles because of them being apparently 'trendy' right now.
Using a blender would give your drink more texture than a juicer, that's the fiber. It would not be chunky, unless that's what you like. Most blenders do a nice job of making a really smooth concoction--a puree,I suppose. You do have to add some liquid to your fruits, veggies, etc. Liquid could be water, milk, milk alternative, juice. The idea behind blending and juicing are to break down the plant cell walls and make the nutrients locked inside easier to get to. This process is typically accomplished by chewing, however I don't know anyone who chews their food long enough to release as many nutrients as a machine. Processing your food first breaks it down partially so your stomach and small intestines have an easier job of digestion and absorption, maximizing your nutrition. Personally, I can't get by without the fiber because of my ibs. Plus I really like the thicker texture. When I use my smoothy as a meal, it is more filling and satisfying than just juice.
does cooking help anyway in breaking the cell walls??
also,blending helps keep the fibre!
I should change my wording to prevent any general misunderstanding by anyone: it's not breaking down cell walls chemically. The cell walls are the fiber. We can't digest the cellulose in the cell walls at all. The beneficial bacteria found in the guts of cows and other ruminants can--Moo! But the blender/juicer helps pulverize the plant material releasing maximum nutrients! We can mechanically take the cellulose molecules apart to free the good stuff. Cooking helps rupture the cell walls of plants also, that's why cooked plants become softer. Some nutrients are sensitive to heat and can breakdown during cooking (hence the idea behind eating a raw diet). It has been a long time since I've looked at what these nutrients are, but I seem to recall vitamin C as being an example of one that's sensitive to heat. Freezing can also mechanically break cell walls because the water in the cells expands when it freezes. That's why frozen veggies get mushy when you thaw them. Their cell walls have been compromised by ice crystals.