Juicing vs Blending? Which one is better?

This is a question that we get asked all the time. Which is better: juicing or blending? Does one offer more health benefits than the other? Juices and smoothies both play an important role in any wellness program and we discuss the benefits of each in both of our films, Food Matters and Hungry For Change. We believe that both juicing and blending are very beneficial, but in different ways.

Here is a short comparison that explains the differences between the two as well as some of the specific benefits of each.

What’s The Difference?

JUICING 

Juicing is a process which extracts water and nutrients from produce and discards the indigestible fiber. Without all the fiber, your digestive system doesn’t have to work as hard to break down the food and absorb the nutrients. In fact, it makes the nutrients more readily available to the body in much larger quantities than if you were to eat the fruits and vegetables whole.

This is especially helpful if you have a sensitive digestive system or illness that inhibits your body from processing fiber. The fiber in produce helps slow down the digestive process and provides a steady release of nutrients into the blood stream. Jason Vale calls juicing "A nutrient express!"

Freshly squeezed vegetable juices form part of most healing and detoxification programs because they are so nutrient rich and nourish and restore the body at a cellular level.

A word of caution: When you remove the fiber from the produce, the liquid juice is absorbed into your blood stream quickly. If you are only juicing fruits, this would cause a rapid spike in blood sugar and unstable blood sugar levels can lead to mood swings, energy loss, memory problems and more!

Fiber is also filling and without fiber in the juice, some people tend to get hungry again quickly.

BLENDING

Unlike juices, smoothies consist of the entire entire fruit or vegetable, skin and all and contain all of the fiber from the vegetables. 

However, the blending process breaks the fibre apart (which makes the fruit and vegetables easier to digest ) but also helps create a slow, even release of nutrients into the blood stream and avoids blood sugar spikes. Smoothies tend to be more filling, because of the fiber, and generally faster to make than juice, so they can be great to drink first thing in the morning as your breakfast, or for snacks throughout the day. 

By including the fiber in your smoothie, the volume will increase. Also, you can pack more servings of fruits and veggies into a single serving of juice than you can into a smoothie.

Juicing and Blending Rules1. It’s best not to combine fruits and vegetables (unless it’s apple). This can affect how well your digestive enzymes function. 

This doesn’t seem to matter too much in green juices and smoothies, but vegetables like carrots, beetroots, broccoli and zucchini don’t combine well with fruit due to their high starch content. In his book Food Combining Made Easy, Dr. Herbert Shelton explains that starchy foods have to be eaten alone because starches are digested with enzymes different from those used for any other food group. Combining starchy foods with fruit may cause fermentation and gas. However, Dr. Shelton found that green leafy veggies combine well with pretty much everything.

2. Try to drink your juice or smoothie straight away. After 15 minutes, light and air will destroy much of the nutrients. If you can’t drink it straight away, transfer to a dark airtight container until you’re ready.

Using The Right EquipmentTo get the most benefit from your juices and smoothies, it’s important to use the right equipment. Invest in a good-quality juicer. Cheaper, centrifugal juicers introduce heat and oxygen and destroy the enzymes and nutrients in your fruits and vegetables. While it may cost you a bit more initially, a premium cold-press juicer will produce a superior-quality juice and allow you to extract more from your fruit and vegetables, saving expense in the long-term. 

The machines themselves will also generally last longer. In contrast to the rough extraction of centrifugal juicers, mastication or cold-press juicers compress fruit and vegetables to ‘squeeze’ out their juice.

The same goes for a blender. You want a blender that is gentle on your produce and doesn’t heat up the enzymes as it’s pulling apart the fibres. We spend money on gadgets, clothes, restaurants and other luxuries so, if you can afford it, investing in your health by buying a quality juicer or blender is totally worth it.

The Alkaline Diet, Balancing Your Body's pH for Better Health

To maintain healthy diet, it should consist of 60% alkaline foods i.e. alkaline forming foods and 40% acid forming foods. To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.

Generally, alkaline foods (alkaline forming foods) include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts.

Generally, acid forming foods include: meat, fish, poultry, dairy, eggs, grains, and legumes.

Ranked Foods:Alkaline Foods to Acidic Foods

Highly Alkaline Forming Foods

Lemons, limes, watermelon, Cantaloupe, Baking soda, sea salt, pumpkin seed, sprouted lentils, seaweed, kelp, sea vegetables, onion, taro root, lotus root, sweet potato, nectarine, persimmon, dates, figs, mango, papaya, parsley, raspberry, tangerine, and pineapple, celery, seedless grapes (sweet), watercress. These are the best alkaline foods

Moderately Alkaline Forming Foods

Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, herbs (leafy green), leafy green lettuce, nectarine, peaches, pears, peas (fresh, sweet), pumpkin (sweet), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh) , oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider). kiwifruit, passion fruit, pineapple, raisins, umeboshi plums, and vegetable juices.

Apricots, spices, kambucha, unsulfured molasses, soy sauce, pepper, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, grapefruit, olive, carrots and mango are also good alkaline foods.

Low Alkaline Forming Foods

Most herbs, green tea, mu tea, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya.

Almonds, artichokes, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet).

Chestnuts (dry, roasted), goat's milk and whey (raw), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes).

Very Low Alkaline Forming Foods

Ginger tea, umeboshi vinegar, ghee, oats, quinoa, japonica rice, wild rice, avocado oil, most seeds, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, turnip greens, squashes, orange, banana, blueberry, raisin, currant, grape, and strawberry.

Very Low Acid Forming Foods

Curry, koma millet, kasha, amaranth, brown rice, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates.

Low Acid Forming Foods

Vanilla, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum and tomatoes.

Moderately Acid Forming Foods

Milk protein, cottage cheese, barley, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, green peas, peanuts, snow peas, other legumes, garbanzo beans, and pomegranate.

Bran, butter, cereals (unrefined), crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized). most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry, and wheat bread (sprouted organic).

Highly Acid Forming Foods

Artificial sweeteners, All meats, pork, poultry, fish, seafood, beer, wine, liquor, processed cheese, fried foods, breads, sugar, carbonated soft drinks, cereals (refined), cigarettes and tobacco, coffee, tea (black), flour (white, wheat), jams, jellies, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), white bread, vinegar and yogurt(sweetened). 

Creamy Avocado Breakfast Juice

Yield: 4 cups
1 long cucumber
2 stalks celery
1 lemon peeled
2 thumbs of fresh ginger (more if  you like it hot like me)
1 firm green pear
10-12 fresh spinach leaves
1/2 crown broccoli
1 avocado
3 drops liquid stevia, optional

Method
In a Juicer, juice the cucumber, celery, lemon, ginger and pear.  Pour this juice in a high speed blender with the spinach, broccoli and avocado and blend til creamy and smooth.  If you wish, sweeten just a tad more with a few drops of stevia.  Enjoy with a straw and share or pack the 2nd glass for mid morning or for lunch.  *note: If you can learn to enjoy the green juice without the pear or stevia, this is ideal for alkalizing and is mandatory for anyone who is not well and is working to eliminate symptoms.