Starchy vegetables should not be added to certain drinks at high whipping speeds because they can form a thick, viscous texture. A nutritionist from a fitness club noted that this can lead to an unpleasant taste and mouthfeel. The overall message emphasizes minding how the base ingredients influence the drink’s texture and flavor.
The expert also advised keeping starch-containing vegetables separate from fats, fruits, sugary items, and meats. The idea is to avoid overloading the body and preventing unnecessary weight gain. Starchy vegetables fit better as part of balanced meals rather than mixed into fast-blended drinks.
Typical starch-containing vegetables include beetroot, carrots, radishes, potatoes, pumpkin (autumn varieties), all legumes (excluding soybeans), zucchini, celery, and similar produce. The list illustrates which items are more likely to affect texture and digestion when blended with other ingredients.
It was pointed out that the smoothie base significantly shapes taste and texture. For example, avocado is often used to achieve a creamy mouthfeel, while pear can add natural sweetness. These choices help tailor the drink to preferred texture and flavor profiles without relying on added sugars or artificial thickeners.
Another professional noted concerns about combining certain foods. The warning is that incompatible pairings in meals can lead to negative outcomes, and this is a reminder to consider overall daily nutrition rather than focusing on single meals alone. The guidance suggests evaluating food combinations in terms of digestion, energy levels, and how the body uses nutrients throughout the day.