Q: Oxidizing and Enzyme Destruction from Blenders?

Comparing: Juicers vs. Blenders vs. Grinders vs. Mastication

My preference is to empower people and to that end my number one recommendation is something I learned from Dr. Bernard Jensen "Drink your chew and chew your drink." Meaning it is healthiest (for most people) to invest the small amount of time to thoroughly masticate their food with their teeth and make sure to mix our carbohydrate break down enzyme (ptyalin - salivary alpha-amylase)

Graphic image of human salivary alpha-amylase via Wikipedia

which is only excreted in your saliva which happens automatically when you chew your food thoroughly and must be included when you drink (as in "...chew your drink").

In our current world we also have included the opportunity to use human-made equipment (juicers, blenders, grinders, choppers...) to enhance and speed up the process. With the latter in mind I have recently been having conversations with a few

Raw food 'experts' (local and international) about what happens when food is processed (at home) in kitchen blenders versus juicers.

BALTIMORE - AUGUST 05: Actress Daryl Hannah a...

Daryl Hannah and Sir Richard Branson making a pedal powered smoothie - From Getty Images

The conversation has primarily been focused on these main topics - destruction of nutrients (oxidation), increase in nutrient bioavalibility, and juice separation (juicer) vs. whole food consumption (blender).

So I thought I would include our wise and studious members and guests in the discussion...

What happens to plant food when it is processed in a blender or juicer?
1) What do you perceive (hypothetical) or know (evidence from duplicatable results) about what happens to the nutrients (enzymes, vitamins, minerals, phytonutrients...) in plant foods when it is processed in a blender or juicer?

Does a Blender or Juicer or Grinder:

2) Make food nutients more bioavailable?

Dried lycopenes image from Wikipedia

For instance does the lycopene in tomatoes more bioavailable? The current idea is that only cooking makes them more bioavailable.

3) Offer 'significantly' more nutirents available based on how it is processed?

FYI: I will be editing and updating this blog/article with the results from our relevant and wise discussion on this topic.

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