Broths or whole cooked veg. For Chrisb1 and others again :).
Hello to all,
I eat a lot of fruits and a lot of vegetables.
Recently i began to add a lot of cooked vegetables to my nutritional program, primarily ones i don't enjoy raw including: kale, collard greens, bok choy, swiss chard and other heavy leafy greens (which i might add i very much enjoy the taste of cooked).
Also, i recently added "vegetable smoothies" to my routine, primarily carrot/celery/lettuce.
Typically my first and last meals of the day are fruit meals and i have 3 major meals in between, typically vegetables/complex carbs in the first, vegetables/protein in the 2nd and third. Typically in each of these 3 meals, i start with raw vegetables, then have the protein or starch with cooked vegetables.
That's the background and these are my questions.
Assuming i am getting enough fiber from the whole fruits/vegetables i eat, might it actually be healthier to enjoy the cooked vegetables as a juiced broth instead of eating all of those whole cooked vegetables on top of all the raw vegetables and fruits i eat? I ask because i have read that too much fiber can interfere with digestion of the protein or the starch in your meal.
Also, again assuming i am getting enough fiber from other fruits and vegetables, how beneficial might it be to drink carrot juice instead of whole pulverized carrots?
Aside from "general fiber" is there any particular nutritional benefit in the pulp of the cooked kale, collard, bok and swiss that is not in the juice that would make skipping the pulp a foolish nutritional move to make, or would drinking only the broth of the juice be an immensely healthy strategy?
Again thank you,
Mighty