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Juices and smoothies can cause harm. Be sure to understand that with the wrong combination of ingredients these drinks will in fact spike your blood sugar level in record time. Quick to drink and easily absorbed you could be consuming way more calories than your body needs.
After adding a Nutribullet type blender and a cold press juicer to our kitchen over the summer, it was immediately and glaringly obvious that these so-called health-food machines could in fact cause massive problems if not used correctly. Hayley, my 18 year old daughter who is studying nutrition was reading me a Vogue Australia article by a nutritionist explaining how to ensure your smoothies and juices are healthy. With all the information I have learned from my friend Amanda Bryce (BPharm MPS AACPA ACNEM) in our Wellbeing Series plus my knowledge of food, nutrition and cooking over the past 35 years I concurred with everything this lady said. You can read the full article from the link below.
The biggest culprit in this scenario is fruit! Now wait. Before you say, but fruit is good for me. Yes, of course I don’t dispute that. But eaten whole as nature creates it and in moderation, ensures that your body gains most benefit nutritionally.
An orange juice would contain about 4 medium oranges to fill a standard glass. So let me pose a question. Would you eat 4 oranges in one go? Probably not.
So if you are consuming these drinks with the majority of components being fruit as well as eating regular meals (all be it healthy and fresh) you may be struggling to see weight loss or are experiencing weight gain. Over consumption of sugar can also cause visceral fat which forms around our organs, so is invisible.
Ensure your wonderful tasting, health giving, fresh wholefood drinks are consumed more as a treat as opposed to everyday. Unless of course, you are an elite athlete or you don’t consume fruit or vegetables in any other form.
Include these drinks as part of a regular healthy diet BUT make sure they contain more vegetables than fruit.
Blended smoothies include fruit and vegetable fibre and will keep you fuller for longer. Bind the ingredients together with something fatty (good fat) like avocado, almond milk (or almond butter) or plain yoghurt. Your drink will give you pleasure in the flavour and texture department. Add a small amount of fruit to just take off the edge, as opposed to making it a sweet drink. It’s amazing how quickly tastebuds get used to less sugar. Flavours may even start tasting more vibrant as sugar often masks taste.
Juices are a power-house of quickly absorbed vitamins and minerals but with the fibre removed. So not as good for your gut. High in calories (if fruit based), you will probably feel just as hungry after a juice compared to drinking a glass of water. If you eat well and include lots of vegies in your diet already, these drinks really are simply a treat. And nothing wrong with that, occasionally.
So use lots of green vegetables…kale, spinach, cucumber, capsicum, mint, parsley and bok choy for example. Add sweetness with a little fruit…half an apple or pear, 6 grapes, half a banana and you’ll be doing your body a favour. Even add water! Now there’s a thought.
Check out my suggestions for Green Smoothie and Green Juice using fabulous greens to keep you vital. Enjoy!
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TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running
TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.
After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.
Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.
Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.
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narelle martin
says:loved your article will forward it onto a few of my friends
admin
says:Thanks Narelle glad it was of use 🙂