Manual Sage BBL910 - the Boss (page 8 of 79) (English)

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‘Green smoothie’ has become one of the hottest buzz

words of the 21st century (thus far). The common

perception is that green smoothies are loaded with

nutrients because, unlike some alternative health drinks,

they use whole ingredients, meaning you capture all of

the fibre and nutrition. Makes sense right? Unfortunately,

there’s a lot more science to green smoothies than you’d

first think and, if prepared with the wrong equipment,

your green smoothie may not be nearly as nutritious as

you may have hoped. Put simply, the science of green

smoothies comes down to two critical factors; particle size,

and nutrient preservation.

Particle size is thought to be important, not just because

it makes smoothies taste better, but because breaking

through the tough cellulose walls of green smoothie

ingredients is thought to help make nutrients more

bio-available. In fact, many nutritionists believe that

the ﬁner the particles, the more easily the nutrients are

absorbed into the body during digestion. So creating a

super fine particle size in a green smoothie could

make a significant difference to the health benefits

of the beverage, and particle size from blender to blender

can vary immensely.

Surely the answer sounds simple then. Use a blender that

creates finer particles? If only it were that easy. Ironically,

the quest to achieve finer particles can cause significant

destruction to the very nutrients you’re aiming to absorb.

This Catch 22 exists because the combination of aeration

and the intense heat often produced by creating super fine

particles can kill nutrients found in the raw ingredients.

And yes, believe it or not, by using the wrong equipment,

this destruction can be signiﬁcant, even in 60 seconds

or less.

We’ve observed nutrient destruction to occur most

dramatically when heat becomes focused on one part of

the mix, starting a reaction of nutrient degradation that is

hard to stop. Spreading heat more evenly to reduce heat

‘spikes’ yields significantly more nutrition. So the secret to

the ultimate green smoothie is to ﬁnd a blending system

that creates super ﬁne particles, but does so while keeping

the nutrients intact. And this… ain’t easy.

Many high powered blenders use a motion that spins and

slowly spirals ingredients down into the blade area.

This means that ingredients at the bottom of the jug can

undergo intense processing waiting for the spiralling

action to take hold. And often these ingredients at the

bottom get very hot, as they are exposed to intense

friction, much greater than the more insulated ingredients

above.

But the Boss

™ uses a unique and aggressive folding

motion. Three central blades grab and pull ingredients

down, while three large sweeping blades pulverise

ingredients into tiny particles quickly. These sweeping

blades are curved like the base, which together act

to quickly push the pulverised ingredients upwards,

into cooler air, before they become over heated. This

aggressive folding action spreads heat evenly throughout

the mix rather than focussing intense heat in

one area.

The result is a particle size that’s as fine as any we’ve

found, to help aid absorption, together with a nutrient

yield that is up to 24% greater than the most common

high powered alternatives. In fact, a green smoothie made

in the Boss

™ was independently lab tested to contain 24%

more Vitamin C, 5% more Calcium, 9% more Magnesium,

and 23% more Potassium than the same green smoothie

made in the leading commercial blender.

Who said you can’t have the best of both worlds?

Even temperature

Cooler zone

Hotter zone

the Boss™ Other blender

Typical Domestic

Blender

20%

particles under

200 microns

The Boss™

80%

particles under

200 microns

It ain’t easy blending green.

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Sage BBL910 - the Boss Manual

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