The difference is quite fundamental, and there are several aspects to consider:
1. Juicing removes fiber, so the juice contains a considerably more concentrated amount of micronutrients and sugars.
2. Typically, the liquid obtained is intended for hydration rather than as food (though this depends on osmolality).
3. Consuming pressed juice affects digestive and metabolic processes differently than the raw material from which it is produced:
- The glycemic response is faster,
- The gut microbiota reacts differently,
- The body receives a larger dose of vitamins and minerals, which are absorbed more quickly and efficiently,
- Due to the absence of fiber, intestinal peristalsis reacts differently.
Higher sugar concentration poses a risk only in certain situations, most commonly in cases of digestive tract inflammation, increased activity of pathogenic microorganisms, pancreatic function disorders...
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.