A Closer Look at Oxidation
Oxidation is often cited as a blender's nutritional crime—air supposedly collides with the fruit's goodness, dissipating its vitamins before they can reach your lips. However, if you're quick to sip your smoothie soon after it's blended, or store it in a container, the effects of oxidation are almost negligible.
This is similar to the process of eating an apple. If you bite into it and leave it out, you'll notice it turns brown, but munching it down straight away bypasses this issue.
Fibre
Now, what about the all-important fibre? Blending fruit does change its fibre content, but this isn't a bad thing.
The soluble and insoluble fibres remain, they're just broken down into smaller pieces. This can actually aid in your digestion and the gradual release of sugars, keeping your energy levels more stable and your gut happier.
Boosting Bioavailability
Interestingly, the act of blending can increase the bioavailability of some compounds in fruit. Certain nutrients might be better absorbed by the body once they've been liberated from their cell walls, which can be particularly tough in raw foods.
So, by blending your fruit, you could potentially be giving your body an easier job of extracting those nutritional benefits.
The Bottom Line
Let's be clear: blending fruit does not destroy nutrients. If there are any losses due to oxidation, they are minimal, provided you enjoy your blended drink promptly or store it in closed container. It's also worth noting that our bodies are well-equipped to handle and process foods in various forms—blended, chewed, or otherwise.
