Researchers have found that the enzyme polyphenol oxidase (PPO) in certain fruits like bananas can reduce the absorption of heart-healthy flavanols, especially when combined with flavanol-rich ingredients like berries. The study suggests choosing ingredients with low PPO activity, such as pineapple or oranges, when making smoothies to optimize flavanol absorption.
The thing they are missing is that I don’t drink smoothies because they’re healthy, I drink them because they taste good
It’s what I have to remind people when they are trying to change their diet to get in shape and lose weight.
I tell them, your not eating for enjoyment, your eating to fuel your body.
I was very fit, but I was eating like canned tuna and Greek yogurt, not mixed but one after another. That’s not a delicious lunch, but it was just the nutrition that was needed.
