HOW TO MAKE YOUR SMOOTHIE LAST

A NUTRITIOUS SMOOTHIE TO CARRY YOU THROUGHOUT YOUR DAY.
Once I learned I was severely gluten intolerant I had to find ways to reinvent my morning breakfast routine. I searched for answers from protein bars and milkshakes, but I found the best solution was in smoothies. Typically, I make them using the following steps:

1 cup of ice cubes
½ cup of vanilla yogurt
½ cup of banana, ½ cup of blueberries, and ½ cup of strawberries
1 cup of milk
Blend the above ingredients all together for approximately 10 min.
Recently, I’ve substituted frozen berries for ice to make my smoothies more liquid, but this causes the substance to lose form and nutritional value. A 2006 study cited in the Journal of Agricultural and Food Chemistry found that fruits lose between 5 and 25 percent of their vitamin C and carotenoids when stored for 6 days at 41 degrees Fahrenheit. Smoothies suffer from oxidationwhile in the refrigerator, and foamy substances can sometimes form. To retain your smoothie’s nutritional value after being blended:

Watch out for the Heat – fruits that are high in Vitamin A or C, or with high pantothenic acid, thiamine, or folate are sensitive to heat, and may be lost if a smoothie is blended for too long at higher temperatures.
Do not Soak Fruits prior to Blending – soaking cut fruits or peeling them in water prior to blending them may wash out water-soluble nutrients like Vitamin B and C
Always Blend never Juice – blended fruits keep all of their dietary fiber, and a high fiber diet lowers your cholesterol and reduces the risk of diabetes and heart disease. Also, a high fiber diet relieves symptoms of constipation and diverticulosis.
Therefore, the next time you’re shopping, deciding whether to buy a blender, juicer, or both, opt for the blender so you can make thicker richer more nutritious smoothies to carry you throughout your day.