I read here that some have troubles with OJ and oil separating, requiring often shaking.
The solution? Quite simple, actually.
- Pour squeezed/sifted OJ into blender.
- Measure and add any EVOO and/or sugar to OJ
- Pulse gently for 20 seconds, as rapid blending will cause foam/frothiness (may not be a bad thing!)
The result: sugar, oil and OJ will be held in emulsion, at least for a good amount of time. Very occasional shaking will still be required. But no more mouthfulls of oil!
"You may also add fresh raw egg yolk to a shake or fresh orange juice, which makes the shake / juice taste soft and creamy. Add the yolk after the fruits have been mechanically blended, and stir with a fork."
Damn, so no more blending for me. I have been having tiny bumps on the forhead and other places for a while now, I think that has something to do with it. Thanks, I'll let you know how things work out.
Good question, but I actually dont know whether cholesterol gets oxidized due to blending. It may be so, as cholesterol is not a very much stable molecule.