Juicing will always have the benefit of getting vitamins and minerals quickly into the body which can benefit many types of illnesses, but there is a question as to whether blending or juicing fruit is better for one’s health.

Fruit juice that has been robbed of its fibre and broad range of nutrients is basically just a concentrated source of sugar that lacks the supportive nutrients to help it digest and metabolize. Fruit juice elevates blood sugar more quickly than blending, and the level of sugar that can be obtained from fruit juice is higher than the level found in whole fruit. For example, 120 calories’ worth of whole apples contains about 24 grams of sugar, while 120 calories’ worth of apple juice contains about 30 grams. Too many natural sugars from fruit without fibre to slow the digestion and absorption down will cause a spike in blood glucose. The pancreas secretes insulin to push glucose into the cells, and when the pancreas over compensates as a result of a glucose spike, blood sugar will drop.

Over time, if your pancreas secretes too much insulin often, your cells will stop responding, leading to a condition known as insulin resistance. Fruit juices alone won’t cause insulin resistance, but considering that most eat more sugar and refined carbs than they should and not enough fibre, those juicing should ensure they consume as much fibre as they can if they overconsume refined processed foods.

In addition to the skin, which is an important source of fibre in most fruits, the pulpy part of the fruit is also a source of fibre (and other nutrients). Orange juice makes a good example of the health difference when you focus on the issue of its pulp. The white pulpy part of the orange is the primary source of its flavonoids. The juicy orange-coloured sections of the orange contain most of its vitamin C. In the body, flavonoids and vitamin C often work together, and support health through their interaction. When the pulpy white part of the orange is removed in the processing of orange juice, the flavonoids in the orange are lost in the process. This loss of flavonoids is one of the many reasons for eating the orange in its whole food form (even if you only end up eating a little bit of the white pulpy part). Although many commercial products will say “pulp added” on their labels, the “pulp added” many not even be the original pulp found in the whole fruit, and it is highly unlikely to be added back in the amount removed. For long-term health, blending will always be superior to juicing in maximizing nutrition and assisting in the process of eliminating heavy metals.

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