Cookbook

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It ain’t easy blending green.
Cooler zone
Hotter zone Even temperature
Other blender the Boss™
‘Green smoothie’ has become one of the hottest buzz
words of the st century (thus far). The common
perception is that green smoothies are loaded with
nutrients because, unlike some alternative health drinks,
they use whole ingredients, meaning you capture all of
the fibre and nutrition. Makes sense right? Unfortunately,
there’s a lot more science to green smoothies than you’d
first think and, if prepared with the wrong equipment,
your green smoothie may not be nearly as nutritious as
you may have hoped. Put simply, the science of green
smoothies comes down to two critical factors; particle size,
and nutrient preservation.
Particle size is thought to be important, not just because
it makes smoothies taste better, but because breaking
through the tough cellulose walls of green smoothie
ingredients is thought to help make nutrients more bio-
available. In fact, many nutritionists believe that the finer
the particles, the more easily the nutrients are absorbed
into the body during digestion. So creating a super fine
particle size in a green smoothie could make a significant
dierence to the health benefits of the beverage, and
particle size from blender to blender can vary immensely.
And yes, believe it or not, by using the wrong equipment,
this destruction can be significant, even in  seconds or
less.
We’ve observed nutrient destruction to occur most
dramatically when heat becomes focused on one part of
the mix, starting a reaction of nutrient degradation that is
hard to stop. Spreading heat more evenly to reduce heat
‘spikes’ yields significantly more nutrition. So the secret to
the ultimate green smoothie is to find a blending system
that creates super fine particles, but does so while keeping
the nutrients intact. And this… ain’t easy.
Many high powered blenders use a motion that spins and
slowly spirals ingredients down into the blade area.
This means that ingredients at the bottom of the jug can
undergo intense processing waiting for the spiralling
action to take hold. And often these ingredients at the
bottom get very hot, as they are exposed to intense
friction, much greater than the more insulated ingredients
above.
But the Boss™ uses a unique and aggressive folding
motion. Three central blades grab and pull ingredients
down, while three large sweeping blades pulverise
ingredients into tiny particles quickly. These sweeping
blades are curved like the base, which together act
to quickly push the pulverised ingredients upwards,
into cooler air, before they become over heated. This
aggressive folding action spreads heat evenly throughout
the mix rather than focussing intense heat in one area.
The result is a particle size that’s as fine as any we’ve
found, to help aid absorption, together with a high
nutrient yield achieved through a more ecient blending
action that folds the ingredients to avoid excessive,
nutrient-damaging heat.
Who said you can’t have the best of both worlds?
Surely the answer sounds simple then. Use a blender that
creates finer particles? If only it were that easy. Ironically,
the quest to achieve finer particles can cause significant
destruction to the very nutrients you’re aiming to absorb.
This Catch  exists because the combination of aeration
and the intense heat often produced by creating super fine
particles can kill nutrients found in the raw ingredients.
Typical Domesc
Blender
20%
parcles under
200 microns
The Boss™
80%
parcles under
200 microns