Did you ever try a beetroot anglaise served with a piece of grilled tuna?

Matthew
Matthew recently posted..Getting Discouraged in Pursuing the Culinary Profession

As you point out above, emphasized by Jan, all of the dietary fibre is lost to the juicing process. This is a big problem when it comes to fruit juice, because the fiber slows our bodies absorption of carbohydrates (sugars), regulating blood sugar levels and avoiding the insulin spikes that cause us to store belly fat.

So what you’re essentially getting from the juicing process is 4 or 5 portions worth of natural sugars (way better than processed sugars but still…) squeezed into a glass or two, with none of the dietary fibre to help balance this out.

You mention that we are the only species that cooks our food, but I’d like to wager that we’re the only species to juice our food as well. I mean who sits there and eats 4 or 5 apples or oranges in one sitting? Hardly anybody, right? And if they did at least they’d be getting all of the dietary fiber to make it a much more nutritionally balanced meal. I just don’t think it’s a natural way of consuming fruit, and it means we’re getting a massive dose of sugar all in one go, so that’s why I have my own reservations.

I’m a much bigger fan of blending, but I’ll only do this every now and again as an alternative to eating my fruit raw. You can put together some pretty tasty combinations, like a banana, handful of berries and some natural yogurt with a bit of ice. This way I’m not leaving anything out that I wouldn’t do if I was just eating the individual components one-by-one (apart from the ice). Also I’m not consuming any more than I would normally in one sitting.

Good point about commercial fruit juice and the pasteurization factor. Also, there are a lot of juices out there that are made from concentrate, or have added sugars. At least if you’re juicing your own you know exactly what’s going into your glass.
David Thorpe recently posted..Whole Eggs vs Egg Whites The Truth