What is the serving size for glowing green smoothie?
Water as the base, about 70% greens, 30% high fiber fruit, is the basic ratio for your GGS. I encourage you to mix and match your greens and fruit to get a wide variety of plant foods.
The advantage of making a big batch like the full recipe below is time and convenience. Unlike juice, the Glowing Green Smoothie® will keep in your refrigerator, as long as it’s covered, for about two and a half days. You can share it with your family or roommates, or have it yourself over that time period!
Are juices and smoothies the same thing?!
When people refer to our beloved GGS as a juice, it is a pet peeve of mine. What is the problem?
The fiber is different than the other one.
One of the biggest healthy and beauty secrets is that it isn’t just what you take in your body. How much you let go is how efficient you can be. One of the keys to ongoing cleansing is the use of fiber, which helps remove heavy metals and other toxins from your system. Fiber helps keep you full so that you don’t eat as much throughout the day. The fiber of the greens and fruit is retained by the Glowing Green Smoothie ®.
I recommend consuming juices mid-morning, post-workout or post-afternoon, rather than the first (whole) food of the GGS in the mornings, because they don’t contain fiber.
Is it okay to always use the same greens?
Don’t use the same greens every single time.
When choosing greens for your GGS, remember that rotation is important. You will get a variety of vitamins and minerals with this. There is a rare issue of oxalates that can affect some people. Oxalates are organic acids found in plants and animals.
Some health conditions require limiting oxalates in the diet, but they are extremely rare. It’s still important that you rotation your greens. You are getting the widest variety of vitamins and minerals possible.
Some research shows that oxalic acid can bind in plants and prevent calcium absorption. This is found in foods such as cola drinks, asparagus, and certain greens.
The degree to which this happens is controversial. Stanley Davidson points out in his book that the effect of oxalic acid on calcium is likely to be insignificant.
In Fresh Vegetable and Fruit Juices, Dr. Norman Walker shares, that when greens are cooked (rather than eaten raw), oxalic acid binds irreversibly with calcium. This is turn, hinders its absorption and crystallizing in the kidneys.
Many different experts nowadays, such as Dr. Christiane Northrop, write that the potential harms of “overeating” spinach are probably overestimated.