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Hello everyone,

I was just looking back over an old SW mag and inside I found a response that Margaret Miles Bramwell had written to someone about juices/smoothies. I know when you're new it can be quite confusing so I thought I'd put it up!

'The less you have to chew a food, the easier it is to over-eat, because you are virtually missing out on one of the first stages of feeling full and satisfied: chewing. Think how long it would take to eat six whole apples, for example. If these apples were juiced they immediately become so much easier to eat, so you could find yourself taking in lots of extra calories before you feel full up.'

Of course it makes perfect sense when you say it like that. I suppose that's why she's the founder!
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Actually, a question to add to the above: Is this applicable to vegetables too? I know that when blending vegetables for soup then that's free so if you were, for example, making carrot juice would that be free too?

Answers on a post card....
Good question, don't really know the answer but had a look in the food optimising book and both carrot juice and tomato juice have a syn value. Not as high as a lot of the fruit juices, maybe its because they're not as sugary.

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