In recent years, the food breaker has gradually become a new favorite in the kitchen, but it is undeniable that the debate about it has never ended since the day it came out. People who love it can’t put it down, whether it is cooking, making soy milk, squeezing juice or stirring ingredients, they can’t do without it. Of course, many people think that the so-called “breaking the wall” is just a flashy publicity stunt.
Are food wall breakers useful? Does it really make food nutrients more easily absorbed, or is it a pure IQ tax? To know the answer to this question, there are a few things to know first.
Picture bug ideas
01
BreakoutMachines and Juicers
A Horse Is Not a Horse
Although they don’t know what the food should look like after the wall is broken, people who have used a wall breaker are happy to use “fine” to describe the taste of food. In fact, the reason why the ingredients become “fine” is that the wall breaker uses an ultra-high-speed motor to drive the stainless steel blade, which cuts and smashes the food at ultra-high speed in the cup. This process will break the cell wall and release nutrients such as vitamins and minerals in the cells.
So, is a wall breaker and a juicer the same thing? There are different opinions about the relationship between the two, and many people think that there is a slight meaning of “white horse not horse”. The principle of crushing food is similar, except that the motor of the wall breaker is faster, and can even reach 30,000 revolutions per minute. Theoretically speaking, the higher the rotation speed, the smaller the particle size of the ingredients, and the better the wall-breaking effect. Of course, ordinary juicers and soymilk machines also have a certain wall-breaking effect, but they are not as obvious, and there are more residues, which are easy to cause the loss of nutrients.
Picture bug ideas
02
Does breaking food walls really help nutrient absorption?
About the wall breaker, advertisements often say that it can instantly break the cell walls of fruits and vegetables, effectively releasing all the nutrients of the food, but this is not the case. Everyone should know that no matter how full the advertisement is, it is difficult to make up for the skinny reality.
First of all, through the process of wall breaking, nutrients in food cells are released, but nutrient release and absorption are two different things! The absorption process is affected by multiple factors, such as the release of iron during the process of breaking the wall, but the oxalic acid and phytic acid that hinder its absorption are also released, and the result may not be as good as not breaking.
Picture bug ideas
Take a step back, even without the use of wall-breaking technology, there are still large gaps in the cell wall, and small molecules of nutrients can be directly and freely shuttled. And through cooking and chewing, it can also achieve the effect of breaking the wall to release nutrients. Besides, don’t underestimate our stomach acids, they are powerful enough to destroy cell walls.
On the other hand, don’t forget that everything has two sides. While bringing convenience, no matter whether the juicer or the wall breaker is used, it will cause a certain degree of oxidation, decomposition and loss of nutrients in the process of use.
03
Is it necessary to break the wall?
Varies by ingredients and people
For foods that are hard and high in fiber, such as nuts, cereals, beans, etc., which cannot be fully digested and absorbed after chewing, >It is necessary to use the method of smashing and breaking the wall.Especially for people with weak digestion, it is really possible to prepare one.
Picture bug ideas
For vegetables and fruits, I personally do not recommend using this type of equipment for processing. Especially in the “Scientific Research Report on Dietary Guidelines for Chinese Residents (2021)” issued by the Chinese Nutrition Society, it is recommended that 200-350 grams of fresh fruit should be eaten every day, and fruit juice cannot replace fruit. According to the American Academy of Pediatrics (AAP), juice should not be consumed by infants and young children under the age of 1, nor should children over the age of 1 consume more than 4-8 ounces per day [1]. So, As far as fruits and vegetables are concerned, if the mouth is good and the chewing function is acceptable, of course it is better to eat fresh.
04
Food-Breaking Health Recipes from the Internet
Be rational, don’t be superstitious
In recent years, a kind of “health powder” has become more popular, that is, the seeds and pollen of some plants are broken into water after the wall is broken, so as to achieve the corresponding purpose of health preservation. We should look at this differently.
Picture bug ideas
Cucumber seeds, celery seeds, sesame seeds and other plant seeds are generally high in minerals and vitamins, which are beneficial to health, but it should be noted that not all seeds are suitable for consumption in large quantities. Should be chosen carefully. Pine pollen contains a variety of vitamins, unsaturated fatty acids and rich mineral elements [2]. The broken pine pollen is easier to absorb, but its health effects should not be exaggerated blindly, but should be viewed rationally.
Breaking the food wall refines the particles to a certain extent, which is beneficial to the digestion and absorption of nutrients. But too refined processing is not suitable for everyone. Therefore, for the majority of consumers, there is no need to blindly follow the trend, and they can choose food processing small appliances reasonably according to the specific situation of themselves and their family members. Don’t forget, in terms of daily dietary nutrition, the most important thing is to ensure the freshness and variety of food.
Picture bug ideas
References:
1. Melvin B. Heyman, Steven A. Abrams. Fruit juice in infants, children, and adolescents: current recommendations[J]. Pediatrics, 2017, 139(6):e20170967.< /p>
2. Wu Xiaoqin, Liu Jieer, Jin Cheng, et al. Comparative study on nutrients and non-nutrients in different varieties of pine pollen [J]. Food Industry Science and Technology, 2011, (1): 273-276 .
Author | Zhang Yu, Associate Research Fellow, Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention
Review | Ping Wu Director, Department of Clinical Nutrition, Tongji Hospital Affiliated to Tongji University
This article is produced by the “Science Refuting Platform” (ID: Science_Facts). Please indicate the source for reprinting.
This article is a picture from the copyright gallery and is not authorized to be reproduced.