Advisory

Smoothie

A smoothie is a beverage typically made from fruits and vegetables that are blended into a smooth consistency. This drink is often supplemented with additional ingredients such as yogurt, milk, nuts, seeds, proteins, or superfoods to enhance its nutritional value. Smoothies are generally considered healthy because they contain many vitamins, minerals, and fiber, which are important for proper body function.

However, it's important to realize that not all smoothies are created equal. Some may contain added sugar or artificial additives, which can increase their calorie content and decrease their nutritional value. Therefore, the best option is always a homemade smoothie, where you have full control over what you include. Additionally, even though smoothies are full of healthy ingredients, they should be consumed as part of a balanced diet, not as a replacement for a complete meal.

Good day, Mr. Jelínek,

Is there any difference between a smoothie and pressed juice with a fiber supplement? From my perspective, I see only one: a smoothie has a natural fiber content, and pressed juice has an artificially added supplement. Thank you very much for your response.

You are perceiving the difference correctly. In the case of the supplement, it is a mixture of two components, which ultimately becomes more financially costly for the consumer. If we delve deeper, we can find one difference - making a smoothie involves blending ingredients, which chops the fiber into small pieces. The insoluble fraction of fiber can then mechanically irritate the intestinal mucosa in sensitive individuals, making smoothie consumption not very advantageous in this context. This risk is essentially eliminated with a dietary supplement made by mixing pressed juice with fiber.

Hello,

I need to organize my thoughts a bit - spinach contains a large amount of calcium, but also oxalic acid. Is it better to use it fresh in smoothies, etc., or to eat it cooked?

The bioavailability of calcium from calcium oxalate is negligible - this salt is insoluble, and thermal processing has virtually no effect on calcium utilization. In situations where you need to increase calcium intake, it is therefore advisable to avoid sources of oxalates or significantly limit them.

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.

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