Smoothies (and blended soups and sauces) offer a convenient way to boost both the quantity and quality of fruit and vegetable intake by reducing food particle size to help maximize nutrient absorption.
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Smoothies are one of the most requested topics, but for years there seemed to be little pertinent research. I was surprised when I reprised my search this year to find hundreds of studies, so it’s smoothie-time! I rarely do such long contiguous video series any more, but I had neglected the topic for so long I wanted to get them out. So this is the first of five videos I have coming out over the next two weeks. Stay tuned for:
• Are Green Smoothies Bad for You? (
• Green Smoothies: What Does the Science Say?
• Liquid Calories: Do Smoothies Lead to Weight Gain?
• The Downside of Green Smoothies
Previous videos that touch on smoothies include:
• A Better Breakfast (
• Juicing Removes More Than Just Fiber (
• Testing the Dietary Compensation Theory (
Other tips on getting children to eat healthier can be found in Tricks to Get Kids to Eat Healthier at Home ( and Tricks to Get Adults to Eat Healthier (
I also have past videos on the effect of cooking on nutrient loss and absorption:
• Best Cooking Method (
• Raw Food Nutrient Absorption (
• Sometimes the Enzyme Myth is True (
• The Best Way to Cook Sweet Potatoes (
Have a question for Dr. Greger about this video? Leave it in the comment section at and he’ll try to answer it!
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