Soldato
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The main reason carbohydrates from fruit are absorbed more slowly is because they are contained in the cell organelles, this is not affected by blending. So although the plant structure needs to be physically broken down, it doesn't mean there will actually be a significant difference in the rate of sugar absorption.
Organelles in fruit exist inside cells. Blending may (or may not... I only have your word for it and it doesn't matter anyway) destroy the organelle walls but it does destroy the cell walls which means less digestive work before access to the energy. We know the cell walls are destroyed because that's how the juice gets out.