Why I Don’t Like Green Smoothies

You may have noticed that green smoothies are all the rage these days.
And I don’t like ’em.

Now, don’t get me wrong. I think it’s great that people are trying to get more greens into their diet.
It’s just that green smoothies are one of those good ideas that don’t work in the big picture.

In my view they have two strikes against them – three, if you include taste.

First Strike

Kale is inarguably the most commonly used green ingredient in said smoothie, and is now so in demand that my grocery store has a kale section in the produce department.

It’s one of numerous veggies in the cruciferous category. And cruciferous vegetables like broccoli, cauliflower, cabbage, and kale, are goitrogenic (How’s that for a word?)

Goitrogens make it difficult for your body to process iodine, one of your more important minerals. Iodine is important whether you have low (hypo)thyroid or high (hyper)thyroid. Or even if your thyroid operates as it should (let’s keep it that way, shall we?)

Most reliable sources agree that cooking disables the goitrogenic factor.
Smoothies are RAW.

Cruciferous vegetables are some of the most nutritious and kale is the highest in vitamins and minerals of the lot. So they would seem to be a positive part of your diet. And I believe they are.

But maybe it’s a good idea to cook them, at least most of the time. And especially if you have a thyroid condition.

Second Strike

Green smoothies invariably include fruit… to make them more palatable. And that’s a problem.

If they’re honest, most people will admit that green smoothies make them burp, or at least feel bloated. Here’s why:

When you eat a piece of raw fruit – assuming it’s not a variety you’re allergic or sensitive to – it’s a quick source of energy. Because fruit practically digest itself, without much help on your part (Well, it is good to chew your food, whatever it is…).

So it passes through your digestive system very quickly, and you absorb the nutrients into your bloodstream. Good to go!

But vegetables digest more slowly than fruit. And guess what happens to that already-digested fruit sitting in your stomach with the still-processing kale?

It begins to ferment.
Fermentation creates gas.
And also leads to other more serious digestive issues, like Candida overgrowth and leaky gut syndrome.

On the other hand, juicing fruit and veg together doesn’t seem to be such an issue. Probably because the slow-to-digest parts are removed before the juice hits your glass.

So if you want to mix greens and fruit, perhaps raw juices are a healthier option for you than smoothies are. But I still wouldn’t drink them very often if I had low thyroid (which does run in my family).

My advice – should you choose to accept it 😉 – is to sauté or steam your kale.
Add it to your soup instead of your blender.

Or try organic romaine lettuce or spirulina to green up your smoothies. Lots of advantages without risking thyroid function.

Do you like green smoothies? Why? (or why not?)

Please leave your opinion in the comment section below:

Photo credit: Robert Gourley (captions added)