It’s easy to get stuck in a smoothie rut: making a limited number of recipes, using a limited number of ingredients. Week after week.
We tend to like ruts – they are comfortable, there are few failures and we don’t have to think about things too much. However, there are some very good reasons to break out and mix things up a little.
Each vegetable has a unique set of nutrients and toxins.
Toxins? Indeed. All vegetables contain small amounts of toxins – used as a defence mechanism to protect plants from predation. For example, the goitrogens in kale and other brassicas (interferes with thyroid hormone function in susceptible individuals), and the oxalic acid in spinach (slows down the absorption of calcium).
By rotating the vegetables we eat, we ensure that we are receiving a broad and diverse set of nutrients whilst limiting our exposure to any individual plant/toxin.
Both of these points are important. Not only getting an extensive set of vitamins, minerals and antioxidants – but ensuring that we are not subjecting our systems to too much of any particular toxin.
You’ll notice that I’ve not mentioned fruit. Fruit, on the whole, is meant to be eaten and is less toxic. However, it’s still true that each fruit provides just a selection of the nutrients that we need – so mixing them up can only be beneficial.
There is another reason to jumble things up a little: and that’s so we don’t get bored. The process of trying new recipes and different ingredients keeps the whole process interesting – which means you are more likely to keep it up.
And that’s probably the most important thing.