Extra ingredients for green smoothies [part 7 of 9]
Pomegranate juice is another very hot product because of a few studies linking it to slowing growth of prostate cancer and arthritis, and reducing breast and skin cancer. It’s been linked to improvement of several cardiovascular measurements, including thinning the blood and improving blood flow, lowering LDS cholesterol, and increasing HDL (“good”) cholesterol.
I would prefer to see people use the whole fruit, which is available in the winter. You peel away the red outer peel and the inner white membranes to harvest the seeds, which look exactly like rubies.
It is labor intensive to take apart a pomegranate! However, it is fun for children because the fruit is so beautiful and because it’s a bit of a treasure hunt.
All juices are concentrated, with high natural sugar content, and also quite acidic. The whole fruit achieve the same benefit (while in lower vitamin and mineral concentrations) without the downside of a product with all the enzymes killed and high in sugar benefits.
Yogurt or kefir
Yogurt or kefir, particularly homemade, adds a creamy, smooth texture to smoothies. You can learn more about this topic in Ch. 9 of 12 Steps to Whole Foods, including how to make them at home inexpensively and easily. They are the only animal products I actively promote, as their proteins are predigested and broken down for easy utilization by the body, unlike other animal proteins.
Even more importantly, they contribute to a healthy gastrointestinal tract by populating it with good micro-organisms that are your main defense against bacterial infections and other harmful micro-organisms. Most people have 10:1 bad microorganisms to good, and the ratio should be reversed for a healthy colon. The best way to address this is to eat yogurt or kefir daily and avoid foods (like dairy and meat, and processed foods) that feed the bad bacteria.
If you are going to purchase commercial yogurt or kefir, organic is better, and buy plain flavor rather than the excessively sugar-sweetened vanilla and other flavors. Goat yogurt is nutritionally superior to dairy (cow milk) products. It is not mucous forming and easier to digest, due to its smaller fat molecule that permeates human semipermeable membranes without triggering the body’s defense mechanism to flush out with mucous. People do not experience “lactose intolerance” with goat milk products, and even many who are lactose intolerant with regular milk do not experience those symptoms with dairy yogurt.