Berries are more than just juicy, flavorful snacks. They are also jam-packed with nutrients and offer us a range of health benefits. Berries are especially known as a great source of polyphenols, a subgroup of antioxidants that have been linked to improved heart health, glowing skin, and longevity.
However, the number of polyphenols our bodies absorb from consuming berries can vary depending on how they’re prepared. If you’re a fan of berry-filled smoothies and juices, then chances are you’re not getting as many polyphenols as you could be. Cardiologist Steven Gundry, M.D. shares his “reverse juicing” trick that allows us to extract even more of the polyphenols contained in these delicious berries.
Reverse juicing
If you have a juicer at home, then use it as you normally would—slicing fruits and veggies to an appropriate size, then slowly inserting them into the machine one by one. Most juicers have a compartment that collects the pulp that is separated from the juice.
If you don’t have a juicer and are using a blender, then you can strain the pulp out to separate it from the juice.
Gundry explains that polyphenols are concentrated in plant leaves, fruits, and seeds, which is what makes the bulk of the pulp. Instead of chucking the separated pulp into the compost, you can “take the fiber, take the pulp, and stir it into plain goat yogurt, sheep yogurt, or coconut yogurt,” he says (or any yogurt you have on hand).
If you still have extra pulp, then freeze it in an ice tray to add some flavor and antioxidant power to a meal or beverage. This way, “you can just load up on polyphenols,” whenever you want.
