janisphilbin wrote:This is probably a dumb question. But do you have to have a heavy duty blender (like a Vita-mix) to add greens to smoothies? I have been using a small single serving type blender (like a Magic Bullet) to make my fruit smoothies. I just can't picture adding a spinach leaf in? Do you all use fresh leaves or frozen ones?
JP
Hi Janis
No doubt, the BlendTech and the Vita-Mix are state of the art and two of the highest rated. However, I own a Oster blender that cost about $35 and have for decades, and have found it worthy of most any task I ever ask of it.
The main benefit of the Oster blenders over most regular blenders is that it has an all metal drive system and not plastic. This means it is less likely to "skip" and also doesn't wear out from extended use. Even some consumer organizations have rated them fairly high. A recent review rated 2 of the Osters just below the Vita Mix and the BlendTech.
I don't use the blender much as I it is important to chew food as chewing is an important part of digestion and oral and dental health, and is associated with increased satiety. It is also great exercise for all your facial muscles.
While there are many other factors related to chewing and the results I am posting below, chewing ability has been found to be associated with heart health and longevity. And no, chewing your smoothie is not the same thing providing the same benefit.
I just do not see this kind of information, even on a casual level, for the benefit of juicing.
In Health
Jeff Novick, MS, RD
Association of chewing ability with cardiovascular disease mortality in the
80-year-old Japanese population.
Eur J Cardiovasc Prev Rehabil. 2008 Feb;15(1):104-106.
PMID: 18277194
Abstract
Background: Few have studied the association between chewing ability and
longevity.
Design and methods: In this prospective study, we analyzed 697 80-year-old
participants residing in Fukuoka Prefecture, Japan. Chewing ability was
assessed on the basis of the types of food that each participant reported
being able to chew.
Results: During follow-up, 108 participants died. Patients reporting the
lowest numbers of chewable foods were associated with higher risks of
cardiovascular mortality than those who were able to chew all the types of
food surveyed (multivariate hazard ratio: 4.60; 95% confidence interval:
1.01-21.1).
Conclusions: Impaired dentition status with poor masticatory ability was an
independent risk factor for cardiovascular mortality in active elderly
individuals.
Relationship between chewing ability and 4-year mortality in a cohort
of 80-year-old Japanese people.
Oral Dis. 2007 Mar;13(2):214-9.
OBJECTIVE: Poor oral health has been reported to be a risk indicator
of mortality, however, few data are available regarding the
relationship between chewing ability and mortality. We examined the
relationship between self-assessed chewing ability and mortality in
elderly subjects.
DESIGN: Prospective study.
SUBJECTS AND METHODS:
Participating in the study were 697 people (277 males, 420 females)
from 1282 individuals (80 years old) residing in Fukuoka Prefecture,
Japan. Data on oral and systemic health status through questionnaires,
accompanied by physical and laboratory blood examinations were
obtained. Chewing ability was assessed based on the number of types of
food each subject reported as able to chew by questionnaire.
RESULTS:
A total of 108 subjects died between 1998 and 2002. Those with the
lowest number of chewable foods were associated with higher risk of
mortality than those with the ability to chew all of the 15 types of
food surveyed [hazard ratio (HR) = 2.38, 95% confidence interval (95%
CI) = 1.07-5.29], though other parameters including current smoking,
low serum albumin, and poor physical health status were more
significant. Further, reduced chewing ability of soft foods increased
the risk (HR = 2.65, 95% CI = 1.20-5.87).
CONCLUSION: Chewing ability
was associated with mortality in a population of 80-year-old community
residents, and may be a predictor for survival rate.
PMID: 17305625
One more.
Notice the conclusion.
I wonder what this same
"profound and significant increase in the secretion rate of inorganic and organic protective components in saliva during masticatory stimulation" would have on all other health issues and the ability to better digest our food and enhance nutrient absorption. Maybe one of the reasons we do not absorp nutrients as well as we should is because we do not chew our food as well as we should.
Again, while I am not saying one should never juice, blend or have a smoothie but we should be aware of the potential impact of our choices on our health.
In Health
Jeff Novick, MS, RD
Gastroenterology Volume 110, Issue 3, Pages 675-681 (March 1996)
Enhancement of salivary esophagoprotection: Rationale for a physiological approach to gastroesophageal reflux disease
BACKGROUND & AIMS: Secretion of salivary protective factors in patient s with gastroesophageal reflux disease is impaired. However, the impact of physiological stimulus mastication on salivary protective factors output remains largely unknown. The aim of this study was to measure salivary volume, pH, HCO3-, peptide growth factors, prostaglandin, mucin, protein, and viscosity during mastication.
METHODS: In 31 asymptomatic volunteers and 36 patients with endoscopic reflux esophagitis, in basal and parafilm chewing-stimulated saliva, its volume, pH, bicarbonate, epidermal growth factor, transforming growth factor alpha, prostaglandin E2, mucin, protein, and viscosity were investigated.
RESULTS: Masticatory stimulation in controls resulted in a significantly increased salivary volume by 205%, pH by 7.6%, bicarbonate by 335%, mucin by 137%, protein by 98%, epidermal growth factor by 123%, and prostaglandin E2 by 132%, accompanied by an increase in transforming growth factor alpha by 80% with 19% decline in viscosity vs. basal values. Mastication in reflux esophagitis significantly increased salivary volume by 215%, pH by 6.8%, bicarbonate by 257%, mucin by 135%, protein by 94%, epidermal growth factor by 207%, and prostaglandin E2 by 240%, whereas transforming growth factor alpha increased by 225% and viscosity by 64% when compared with corresponding basal values.
CONCLUSIONS: A profound and significant increase in the secretion rate of inorganic and organic protective components in saliva during masticatory stimulation suggests its potential value as a therapeutic approach to the treatment of patients with gastroesophageal reflux disease. (Gastroenterology 1996 Mar;110(3):675-81)