Re: Oxidation with the Vitamix

[Guest guest]

I don't mean to sound flippant but unless you're eating in a vacuum, you're going to experience oxidation, regardless of whether or not you're blending your food. Granted, if you're storing something perishable, like juice, you don't want to be introducing more oxygen than is already in your environment but I'm assuming that you're drinking your smoothies on the spot or perhaps within a day. Food should be enjoyed--try not to stress over something that's perfectly natural and can't be alleviated.

Oxidation with the Vitamix

Does anyone have any information or know of any information sources regarding oxidation of fruits and vegetables with the Vitamix. A lot of the smoothies that I make are very frothy and airy and I am concerned that there may be a problem with oxidation. I would like to get some good info on this to hopfully alevate this concern.

[Guest guest]

Anytime you expose and increase the surface area on fruits/vegetables,

you increase the speed of oxidation.

Saying that, if your smoothy is consumed shortly after creation, you

have little to worry about.

If you plan on storing it, I'd add a bit of ascorbic acid or other

antioxident.

Chuck

Despair: an extra tire in de trunk.

On 2/11/2011 5:40:21 PM, (davidadupre@...) wrote:

> Does anyone have any information or know of any information sources

> regarding oxidation of fruits and vegetables with the Vitamix. A lot of

> the smoothies that I make are very frothy and airy and I am concerned that

> there may be a problem with oxidation. I would like to get some good info

> on this to hopfully alevate this concern.

>

> Dave

>

[Guest guest]

I don't disagree with your point about normal oxidation, however, during the blending process you are supposedly breaking the food down to the cellular level which exposes exponentially more surface area of the food, along with that you are stirring in more oxygen.  This is a totally different situation than " normal " oxidation.  My question is, what is the bottom line effect of all of this?

 

Dave

[Guest guest]

People whose systems are in distress very often benefit from the addition of juices and healthful smoothies to their diets--the Vitamix Web site contains a number of such testimonials. Given that, I'd suggest you read them and draw your own conclusions.

Re: Oxidation with the Vitamix

I don't disagree with your point about normal oxidation, however, during the blending process you are supposedly breaking the food down to the cellular level which exposes exponentially more surface area of the food, along with that you are stirring in more oxygen. This is a totally different situation than "normal" oxidation. My question is, what is the bottom line effect of all of this?

[Guest guest]

Hello ,You will love this information because it will alleviate both your concerns...First - you can easily get rid of the foam by turning the machine down to variable speed 1, then S-l-o-w-l-y increasing the speed while watching the top of your smoothie for the formation of the vortex "when the small hole appears in the middle" don't go any higher (faster) and let it blend at that speed until the air bubbles are popped. Second - check out this experiment that Boutenko did showing that juicing that removes the fiber causes much quicker oxidation than "juicing" (or should we say smoothy-ing) in a Vitamix: http://greensmoothiesblog.com/blending-vs-juicing/ Hope this is helpful!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Feb 11, 2011, at 5:40 PM, wrote:

Does anyone have any information or know of any information sources regarding oxidation of fruits and vegetables with the Vitamix. A lot of the smoothies that I make are very frothy and airy and I am concerned that there may be a problem with oxidation. I would like to get some good info on this to hopfully alevate this concern.

Dave

[Guest guest]

You didn't answer my question.

Dave

>

> People whose systems are in distress very often benefit from the addition of

juices and healthful smoothies to their diets--the Vitamix Web site contains a

number of such testimonials. Given that, I'd suggest you read them and draw your

own conclusions.

>

>

>

>

> Re: Oxidation with the Vitamix

>

> ?

> I don't disagree with your point about normal oxidation, however, during the

blending process you are supposedly breaking the food down to the cellular level

which exposes exponentially more surface area of the food, along with that you

are stirring in more oxygen.? This is a totally different situation than

" normal " oxidation.? My question is, what is the bottom line effect of all of

this?

> ?

>

[Guest guest]

Gee, I thought I did. My implication was that if oxidized food were nutritionally null and void, these people wouldn't have benefited.

Re: Oxidation with the Vitamix

>

> ?

> I don't disagree with your point about normal oxidation, however, during the blending process you are supposedly breaking the food down to the cellular level which exposes exponentially more surface area of the food, along with that you are stirring in more oxygen.? This is a totally different situation than "normal" oxidation.? My question is, what is the bottom line effect of all of this?

> ?

[Guest guest]

Three things to consider: 1) oxidation happens over time - it isn't a sudden process, so if you consume your smoothie (or juice) right away, it really isn't a concern, and keeping this in mind, none of the air that is touching juice molecules during blending is of concern because during the actual blending process there is not enough time for the oxidation to begin. 2) There really aren't as many air bubbles in the final product as you might think. Even if you don't use the method I described earlier to pop out the air bubbles, the bubbles float to the top (and form "foam") right away and it is only the juice near the air bubbles in the foam at the top of the drink that is exposed short term to oxidation. Pop out the air bubbles as I described earlier and this is even less of a concern. and 3) even if you store your smoothie - you can rest assured that there is less oxidation with a stored Vitamix smoothie than with juice. In the article I posted with my earlier reply - http://greensmoothiesblog.com/blending-vs-juicing/ you can see this in the pictures and in the written explanation.

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Feb 11, 2011, at 6:09 PM, Dave Dupre wrote:

I don't disagree with your point about normal oxidation, however, during the blending process you are supposedly breaking the food down to the cellular level which exposes exponentially more surface area of the food, along with that you are stirring in more oxygen. This is a totally different situation than "normal" oxidation. My question is, what is the bottom line effect of all of this?

Dave

[Guest guest]

Another thing that is often overlooked when blending things at high speeds, is that there are OFTEN loads of residues on the produce that can foam. If non organic, the produce may contain waxes, pesticide residues, herbicides, and actual SOAP-which is often used during the growing process to help the sprays adhere. Even organic DOES often contain sprays, albeit more "natural" ones on conventionally grown things. No matter how much "fruit wash" or rinsing you do, these residues are not going to come off altogether. By their very nature, they are designed to adhere to the fruit or veggie when it rains. I first started investigating this when I noticed that I went from a considerable amount of foam when I used store bought organic produce, to NO foam when I use my own organically grown fruits and veggies. The foam is often

attributed to other things, but more often than not, it is likely a residue of some kind.

[Guest guest]

Please tell me what factual information that you provided to me that I missed.

> & gt;

> & gt; People whose systems are in distress very often benefit from the

addition of juices and healthful smoothies to their diets--the Vitamix Web site

contains a number of such testimonials. Given that, I'd suggest you read them

and draw your own conclusions.

> & gt;

> & gt;

> & gt;

> & gt;

> & gt; Re: Oxidation with the Vitamix

> & gt;

> & gt; ?

> & gt; I don't disagree with your point about normal oxidation, however, during

the blending process you are supposedly breaking the food down to the cellular

level which exposes exponentially more surface area of the food, along with that

you are stirring in more oxygen.? This is a totally different situation than

" normal " oxidation.? My question is, what is the bottom line effect of all of

this?

> & gt; ?

>

[Guest guest]

Boutenko has a lot to say on that subject. If you google her, you

would find many articles on the topic.

> > & gt;

> > & gt; People whose systems are in distress very often benefit from the

addition of juices and healthful smoothies to their diets--the Vitamix Web site

contains a number of such testimonials. Given that, I'd suggest you read them

and draw your own conclusions.

> > & gt;

> > & gt;

> > & gt;

> > & gt;

> > & gt; Re: Oxidation with the Vitamix

> > & gt;

> > & gt; ?

> > & gt; I don't disagree with your point about normal oxidation, however,

during the blending process you are supposedly breaking the food down to the

cellular level which exposes exponentially more surface area of the food, along

with that you are stirring in more oxygen.? This is a totally different

situation than " normal " oxidation.? My question is, what is the bottom line

effect of all of this?

> > & gt; ?

> >

>