Tuesday, 22 May 2012

Food for Thought: Apple vs Juice

Which one fills you up more? Although both have the same calories and sugar content, our bodies do not react the same way to them. There is an increasing amount of evidence to show that our body is not able to recognize the amount of calories we consume when it is in the liquid form. Rather than waiting for research to tell us this maybe we just need to listen to our bodies. Honestly, how many of us eat three apples in a sitting?
As an aside - the equal sign is a bit of a misnomer because in reality the apples have fiber, folate, vitamin A, and beta-carotene, all of which have been removed in the processing to make juice.


  1. Hey Danielle - I love reading the science behind food! I'm not a juice fan, and rarely drink it - one reason being that it feels as though it's lacking important components, aka in apples - the skin (which I believe is the fibrous part?). Interesting about our body reacting to the calories differently. I have a post planned on soup and why it's good for weight loss, and this is about how liquids are treated by the body. Jo

  2. Hey Jo - Thanks for the comment! I'm a bit of a science geek and have been restraining myself from delving too deep into the details for fear of boring people. But hey if the interest is there I'm happy to indulge. Looking forward to your post on soup! I should have specified that it is the calories from beverages high in carbohydrates/sugars that our body doesn't seem to be able to compensate for at later meals. You are right that soup appears to be different and provides us with the same feeling of fullness as solid foods. This is probably why people who have soup as a starter tend to eat less calories in the meal that follows.

  3. I want the science of why/how folate, Vit A and beta-carotene are removed in processing. I should know about stuff like that.

    1. Hey Lads - you should know stuff like that...as should I...but food technology 101 was so long ago! I think it is mostly due to the removal of the skin of the apple (for vitamin A/beta-carotene) and ultra-pasteurization/heating (folate which is heat sensitive).