Greenberry Shakeology Recipe: Mangonana

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Why We Get Fat
Why We Get Fat is an invaluable key in our understanding of an international epidemic and a guide to what each of us can do about it. A follow up to his New York Times best seller, Good Calories, Bad Calories, Taubes reveals the bad nutritional science of the last century, none more damaging or misguided than the “calories-in, calories-out” model of why we get fat, and the good science that has been ignored, especially regarding insulin’s regulation of our fat tissue.

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Eating your produce is the best way to get in your necessary fiber and vitamins. But if you don’t like produce or have a hard time getting much of it into your meals, blending is the next best option. Blending insures that you’re still retaining the good of the whole produce with minimal nutrient loss. The juicing process, however, removes nearly all the fiber and destroys 10-20 percent of the antioxidants. Plus, there’s a a fair amount of waste with juicing. If juicing is the only way you’re going to consume produce, so be it. But the more you can eat it whole or blend it, the better.

Regardless of how you consume produce, the sooner you eat it (or drink the harvested juice), the better. Heat, light, and oxygen are the enemy: so the longer you wait, the less you benefit.