The rise in temperature also destroys smoothies, in fact their precious ingredients! How; Not as you imagine…
In the fast times we live in, I think we all agree that smoothies are the best way to consume the necessary amounts – or at least a large part of them – of fruits and vegetables, which keep our bodies in good condition. With smoothies we can even consume vegetables and fruits that we don’t like but are very beneficial.
Personally, I want to incorporate into a smoothie recipe “yucky” okra and “yucky” cauliflower , artichoke, broccoli, and even durian, the king of the “I’m-not-going-to-put-it-in-my-mouth” -me-even-if-they-shoot me”! All of them are extremely valuable nutritionally .
But are smoothies as beneficial to our health as we think? Yes, under one strict condition: they must not have undergone heat treatment! The heat that develops during their preparation in various devices largely destroys nutrients and trace elements valuable for our health. That’s why chefs (in this case, their assistants) don’t chop onions in a blender: they lose flavor and aroma properties that translate into nutrients.
If you wonder how this destructive heat develops, it is in the way the machines most of us work: high revs . A blender or a centrifugal juicer develop such temperatures, which turn a smoothie almost into a simple delicious juice. While it does not burden us as e.g. soft drinks, but it does not fully give us the nutritional elements for which we make it.
