Recipes

‘Green smoothie’ has become one of the hottest buzz
words of the 21st 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 difference to the health benefits
of the beverage, and particle size from blender to blender
can vary immensely.
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 22 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.
And yes, believe it or not, by using the wrong equipment,
this destruction can be significant, even in 60 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 nutrient
yield that is up to 24% greater than the most common
high powered alternatives. In fact, a green smoothie made
in the Boss
™ was independently lab tested to contain 24%
more Vitamin C, 5% more Calcium, 9% more Magnesium,
and 23% more Potassium than the same green smoothie
made in the leading commercial blender.
Who said you can’t have the best of both worlds?
Even temperature
Cooler zone
Hotter zone
the Boss™ Other blender
Typical Domestic
Blender
20%
particles under
200 microns
The Boss™
80%
particles under
200 microns
It ain’t easy blending green.
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