Macronutrient Availability
Blending and juicing both disrupt the mechanical structure of plant cells, which increases the accessibility of many micronutrients. Many beneficial micronutrients (carotenoids, polyphenols, and folate for example) are bound to large molecules within the plant cell like fiber, proteins, and starches. Processing, heating, and chewing break down these cellular structures to increase the availability of the bound micronutrients; however, many may not be accessible for our absorption by chewing alone. Blending increases our likelihood of absorbing these nutrients. The reason blending is better than juicing is because the micronutrients that are bound to fiber within the plant cell may be removed with the fiber by juicing.1
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