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Three glasses of greens and fruits juiced together, one made from a juicer, another from a blender and the last from a food processor. Can you tell the difference between them? 8 out of 10 times, you will be able to guess the one made from a juicer but trying to distinguish between juice from a food processor and blender will be mighty hard. This is because both produce juice in a similar manner – shredding, dicing and mincing ingredients to infinity. On the other hand, a juicer is designed to squeeze juice from the pulp and so is much clearer, vibrant in color and thinner.
Well, you could say that a juicer will extract the juice from whatever you put in it and reject the pulp or rind away thus giving you direct access to antioxidants, minerals, vitamins that your body can use immediately. On the other hand, a blender will blend, emulsify ingredients, which will reduce antioxidant levels, ultimately creating a highly fibrous beverage that is beneficial to the body but isn’t easy for the body to extract nutrients from.
Hence, blending and juicing is not the same and cannot be used interchangeably. While both provide a nutritional advantage, they are different in the composition of the juice. Here are the advantages of juicing that make it a better choice over Food Processors and blenders.
When you juice ingredients, you extract all the water and nutrients from them. Basically, what is left behind is high fiber concentration in the pulp. What this means is that the body will be taking in water and nutrients without much fiber. This is because fiber takes a long time to digest and so its absence reduces the workload for the digestive system.
Blending might use fewer ingredients to make the same quantity but juicing requires more ingredients as it discards the fibrous parts. Think of it this way – with more ingredients, you get more nutrients minus the extra fiber. So, naturally, juicing provides a higher health benefit than blending.
Consider root vegetables. They taste horrible if blended but when juiced, you retain palatable parts of the veggies and hence get a better taste. Parsnip, carrot, sweet potato, parsley root, spinach, and others all taste better when juiced but if you blend them, the taste is repulsive and so is the smell. Besides, root veggie drinks, if made too thick are hard to gulp down.
Cold pressing is what a juice manufacturer uses. This process eliminates the need to cut, blend, dice or even squeeze the juice out of the pulp. Cold pressing preserves all nutritional qualities of fruits and veggies as it does not start the oxidation process. However, blending destroys a lot of antioxidants and enzymes because it rapidly oxidizes the mixture.