Do most blenders break the cell wall of greens or is that something only the vita mix has conquered. I thought I was doing well with my blender, pretty smooth smoothies, but I am wondering if it can be alot better. I can't remember what bracd my blender is, but it's red with a glass pitcher and cost about 50 dollars. What do you think?
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Thread: Breaking Cell Walls...
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01-25-2006 12:47 PM #1
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