The Tribune

By The Wellness Clinic

News about some smoothies is hard to swallow; not all whipped drinks are created equal, and some can be downright best left right where they are.

That pretty store-bought juice you tossed into a blender along with non-organic peanut butter, a touch of honey, a fistful of fresh fruit or veggies, scoop of ice cream or sherbet and a sprinkling of powder for strength, may make for a yummy breakfast drink, but if you think you are slurping it for your health, you may be in for a surprise.

So says a well-known local doctor who notes that increasing studies are warning that not all smoothies are created equal.

“The popularity of smoothies, not just as a refreshing drink but as a healthy substitute for a meal, has grown phenomenally in the last decade,” said Dr Arlington Lightbourne. “And as that popularity has increased, so has the explosion of stores, counters and kiosks specialising in the blended drink. To attract and maintain customers, it’s understandable that they want to sell beverages that taste good. But that good taste can come with a price, and in some cases that price is high. In fact, some smoothies the customer believes are good for them actually contain little protein and as much sugar and carbs that you‘d find in bags of candy.”

That doesn’t mean that all smoothies are bad, said Dr Lightbourne, of the Wellness Clinic, an integrated medicine practice on Collins Avenue.

“There is a growing body of research revolving around the impact of the new drink-your-diet smoothie sensation,” he said. “It really boils down to what ingredients you use and often. As much fun as it is to hit a smoothie speciality shop and choose from so many flavours and combinations, your healthiest version of a smoothie is probably going to be the one you make at home.”

What separates the icy drink you sip that is just fun and may very well be fattening from the one that actually is as healthy for you as it appears?

It’s all about the ingredients, according to Dr Lightbourne. Starting with the base, use a freshly squeezed-by-hand (not juiced) fruit or vegetable juice rather than a store-bought juice in a can or bottle, which could be little more than flavoured sugar water. When squeezing, leave as much skin or pulp as possible, as that’s where the healthiest ingredients and necessary fibre exist. If adding milk, skip the cow’s version and try rice, raw, almond or coconut milk. The less dairy, the better. Trade the tempting ice cream or sherbet for live yogurt. There are big differences in honey and peanut butter, too. Make sure both are organic (sorry, probably not the brands you came to love as a child), and the honey is best when produced fresh from a local hive. As for sweeteners, eschew whipped cream, Cool Whip, bottled or canned syrups, sugar or other sweetening powders. Stevia, which is natural, is on the good-to-use list. To get the most out of your smoothie, use high-quality protein powder, fresh fruit, vegetables or sprouts, steel oats, chia or flax seeds, raw nuts or nut butter and authentic Chinese herbs.

“It may take a little extra work and a little getting used to,” said Dr Lightbourne, “but once you taste and experience the energy and well-being of the real thing, you won’t want to go back. You’ll know there’s a lot more to a smoothie than meets the eye.”