Did Lactose Intolerance Beget Smoothies?

Ah, smoothies. Thick, rich shakes of juice and fruit, sometimes yogurt and fruit, heck, sometimes vegetables. (Raw fooders, for example.)

Was lactose intolerance responsible for this delicious treat?

Could be. An article by Rachael Bowerman in the RocktownWeekly says that Stephen Kuhnau, the founder of the Smoothie King franchise, began mixing them in the 1960s for people who, like him, were lactose intolerant.

Smoothies now have lots of potential add-ons, and claims - unproven as far as I can tell - of nutritional benefit from supplements, herbal extracts, and soy.

But the base smoothies are, um, good enough to eat.

Even without the milk or ice cream, a smoothie can be as rich and creamy, or as thin and slushy, as one wants, [Donah] Sandridge said. All smoothies begin with a base, such as ice, nonfat plain yogurt, cottage cheese, tofu, fruit or vegetable juices or, if a milky consistency is preferred, nut or seed milks. Chopped fruits, frozen or fresh, are added next; some folks also like smoothies made with tomatoes, celery, carrots and other vegetables. Although she prefers the flavor of the fruits and juices to stand alone, she said honey, vanilla extract, cinnamon and other spices may be added for people with a sweet tooth. But keep in mind that the type of ingredients you add can boost the caloric content.

"Some fruits are more sweet than others; you just have to taste and experiment," Sandridge advised.

Remember, the sweeter you make your smoothie, the more sugar you're having. If you're looking to smoothies for health you need to balance the sweet tastes with less sweet bases.

However you make them, the ninety degree weather outside encourages smoothie consumption. Enjoy.