The Synergistic Effect of food: Rethinking green powders

Green powders are having their moment. With the global market valued at $282 million in 2021 and projected to hit a staggering $991 million by 2031 ¹, it's clear people are increasingly turning to these convenient, powdered ‘‘superfoods’’. But with this rising trend comes an important question: can a scoop of green powder truly replace the vegetables on your plate? Do they offer the same benefits? Let’s see…

Synergistic effect of food: Why whole foods work better together

First, what is even the synergistic effect of food? (I won’t pretend I knew what it meant until I got to be a nutrition student at Uni.) Think of it as teamwork for your body. When you eat whole foods, the nutrients inside them don’t just work in isolation: they collaborate ² ³.

You’ve probably heard examples of this already:

  • The vitamin C in bell peppers helps your body absorb more iron from spinach.

  • The healthy fats in avocado make the fat-soluble vitamins in your greens (like A, D, E, and K) easier to absorb.

  • Pairing turmeric with black pepper helps with its bioavailability.

Other examples of whole food synergy include:

  • Vitamin C in citrus fruits enhancing the absorption of catechins, the antioxidants found in green tea.

  • Green tea combined with black pepper boosting the bioavailability of EGCG, a powerful antioxidant.

  • Raspberries and chocolate significantly increasing antioxidant capacity due to their rich polyphenol and flavonoid content.

  • Boiled eggs with salads containing tomatoes, carrots, and leafy greens enhancing carotenoid absorption (like lycopene and lutein) .

There’s also the classic example of natural nutrient combinations with beans and rice (or other grains), which together provide all the essential amino acids to form a complete protein.

Benefits of whole vegetables over green powders

Vegetables and plant-based diets have always been supported by scientific research. Numerous studies highlight how whole food, plant-based dietary patterns can reduce the risk of mortality, heart disease, diabetes, and various cancers, including colorectal cancer ⁵ ⁶ ⁷ ⁸.

Beyond disease prevention, eating fresh vegetables supports satiety, hydration, and regular bowel movements. It can also help lower cholesterol levels (thanks to soluble fiber) while promoting a diverse and balanced gut microbiome by feeding beneficial gut bacteria ⁹ . Vegetables are packed with antioxidants, polyphenols, vitamins, and minerals that reduce inflammation, combat oxidative stress, and support overall health ¹⁰ ¹¹ ¹².

Whole foods vs Green powder supplements: Key differences

  • Lack of fiber: Whole vegetables contain fiber (soluble and insoluble), which supports gut health and satiety: something green powders lack.

  • Reduced nutrient quality: Processing could diminish nutrients, and some powders may include fillers or artificial ingredients.

  • Cost-effectiveness: Green powders can be verrryyy expensive.

  • Taste: yes, no surprise but they don’t taste great.

Just an FYI: some green powders might include a bit of added fiber. But let me share a secret: buying green powders just for their fiber and prebiotic content isn’t really worth it. Affordable options like inulin, oat bran or psyllium powder can give you the same benefits at a fraction of the cost ;). Ground flaxseeds and chia seeds are also great options, though they tend to be on the pricier side.

Another downside of green powders

Is relying on them instead of eating a balanced diet: “I don’t need to eat that salad or broccoli today because I’ve got my green powder”. Skipping whole foods like spinach or broccoli for a green powder means missing out on a lot of ingredients and health benefits.

But if you’re using green powders as a supplement to an already healthy diet, that’s a different story. But they shouldn’t replace real, nutrient-rich foods.

Pros of Green Powders

It’s only fair to acknowledge the benefits of green powders as well. They can be incredibly convenient, especially for busy lifestyles or while traveling, and can provide a dose of vitamins, minerals, antioxidants, and sometimes probiotics or adaptogens (whether these are effectively absorbed, or if the quantity is big enough to make a difference…that is another story).

For those who struggle to consume enough vegetables due to taste preferences, limited access to fresh produce, or challenges with cooking because of time, accessibility, or mobility issues, green powders can be a helpful supplement.

And let’s not forget the placebo effect: some people may feel better simply because they believe the green powder is helping them.

Do dietary supplements work?

It depends. If you don’t have a deficiency, taking supplements is likely a waste of money. If you do have a deficiency because of poor nutrition, relying on supplements long-term isn’t the best solution. It’s important to address the root cause of the deficiency and focus on a food-first approach. For example, if you’re low in calcium, prioritize calcium-rich foods like sesame seeds, white beans, chickpeas, sardines with bones, chia seeds, and almonds etc. Not only you will get just calcium (compared with a Ca supplement) but also a variety of other essential nutrients.

But what does the science say?

A systematic review of 63 randomized controlled trials (excluding pregnant adults) found no significant benefit in most studies. Only vitamin D and omega-3 fatty acids showed consistent advantages. Plus, supplements can lead to toxic reactions, interact with medications, and may even be contaminated or mislabeled ¹³ ¹⁴. While certain supplements, such as folate and iodine during pregnancy, have proven benefits, the widespread use of most supplements remains unsupported by evidence ¹⁵ ¹⁶.

Green Powder alternatives to improve your nutrition

1.Vegetable-based soups

This one is absolutely my favorite! Toss cauliflower, butternut squash, garlic, sweet potatoes, zucchini, onions, bell peppers (basically whatever you have in your fridge, get creative!) onto a tray, season with spices, and roast them. Then, blitz it all in a blender, add a drizzle of your favorite oil (to help with vitamin absorption), and you’ve got a super nutritious meal. Plus, you can freeze it for later!

2.Juicing with fiber, and smoothies

Make fresh vegetable juices and smoothies at home, but keep the fiber by using a blender (even an inexpensive one like a Ninja works) instead of a fancy juicer. The options are endless! Try carrots, celery, spinach, kiwi, green apples, cucumber, or even frozen pineapple. Other nutrient-packed greens for smoothies are: kale, spinach, microgreens, watercress, arugula, parsley , beets and collard greens. A quick search online will give you plenty of ideas to get creative.

3. Other ideas to add veggies to your diet:

  • Use frozen greens in frittatas, quiches, omelets, salads and stews.

  • Add inulin, psyllium husk, chia seeds, or hemp seeds to your smoothies and oats for some extra fiber and probiotics.

  • Learn to cook herb-based sauces: gremolata, pico de gallo, salsa, chermoula, tzatziki, and yasgua are all amazing ways to add flavor and nutrients.

Final thoughts on green powders:

Food > Green powders and supplements

When it comes to long-term health, there is rarely just one food or a single nutrient that makes all the difference. Health outcomes are almost always linked to dietary patterns, which represent the overall way we eat over time, rather than isolated components of our meals.

Green powders could have their place in your diet, but they shouldn’t replace whole vegetables and greens. The synergistic effect of food, combined with the nutrients, minerals, fiber, hydration, and positive impact on satiety and blood sugar offered by green vegetables, makes a compelling case for prioritizing whole foods in your diet.

P.S. Looking for a sustainable approach to weight management, gut health, and overall wellness? As a registered nutritionist (ANutr) with a BSc in Human Nutrition, I’m here to help!

I look forward to helping you thrive!

Mia

Start here ⤵

Want to learn more about nutrition and making informed choices? These articles dive into related topics you’ll find helpful:

References (to geek out further):

1.Business Research Insights. “Green Powder Market Size, Share, Trend, Global Analysis [2031].” Www.businessresearchinsights.com, 30 Dec. 2024, www.businessresearchinsights.com/market-reports/green-powder-market-109839.

2.Jacobs, David R, et al. “Food Synergy: An Operational Concept for Understanding Nutrition.” The American Journal of Clinical Nutrition, vol. 89, no. 5, 11 Mar. 2009, pp. 1543S1548S, www.ncbi.nlm.nih.gov/pmc/articles/PMC2731586/, https://doi.org/10.3945/ajcn.2009.26736b.

3.MESSINA, MARK, et al. “Reductionism and the Narrowing Nutrition Perspective.” Journal of the American Dietetic Association, vol. 101, no. 12, Dec. 2001, pp. 1416–1419, https://doi.org/10.1016/s0002-8223(01)00342-x.

4.Natarajan, Tharani Devi, et al. “Nutraceutical Potentials of Synergic Foods: A Systematic Review.” Journal of Ethnic Foods, vol. 6, no. 1, Dec. 2019, https://doi.org/10.1186/s42779-019-0033-3.

5.Wang, Yeli, et al. “Associations between Plant-Based Dietary Patterns and Risks of Type 2 Diabetes, Cardiovascular Disease, Cancer, and Mortality - a Systematic Review and Meta-Analysis.” Nutrition Journal, vol. 22, no. 1, 4 Oct. 2023, p. 46, pubmed.ncbi.nlm.nih.gov/37789346/, https://doi.org/10.1186/s12937-023-00877-2.

6.Dinu, Monica, et al. “Vegetarian, Vegan Diets and Multiple Health Outcomes: A Systematic Review with Meta-Analysis of Observational Studies.” Critical Reviews in Food Science and Nutrition, vol. 57, no. 17, 6 Feb. 2016, pp. 3640–3649, www.tandfonline.com/doi/full/10.1080/10408398.2016.1138447, https://doi.org/10.1080/10408398.2016.1138447.

7.Tan, Junwen, et al. “Plant-Based Diet and Risk of All-Cause Mortality: A Systematic Review and Meta-Analysis.” Frontiers in Nutrition, vol. 11, 23 Oct. 2024, https://doi.org/10.3389/fnut.2024.1481363.

8.Stanaway, Jeffrey D., et al. “Health Effects Associated with Vegetable Consumption: A Burden of Proof Study.” Nature Medicine, vol. 28, no. 10, 1 Oct. 2022, pp. 2066–2074, www.nature.com/articles/s41591-022-01970-5, https://doi.org/10.1038/s41591-022-01970-5.

9.Suresh, Anjana, et al. “Dietary Fiber: An Unmatched Food Component for Sustainable Health.” Food and Agricultural Immunology, vol. 35, no. 1, 15 Aug. 2024, https://doi.org/10.1080/09540105.2024.2384420.

10.Rudrapal, Mithun, et al. “Dietary Polyphenols and Their Role in Oxidative Stress-Induced Human Diseases: Insights into Protective Effects, Antioxidant Potentials and Mechanism(S) of Action.” Frontiers in Pharmacology, vol. 13, no. 1, 14 Feb. 2022, https://doi.org/10.3389/fphar.2022.806470.

11.Slavin, Joanne L., and Beate Lloyd. “Health Benefits of Fruits and Vegetables.” Advances in Nutrition, vol. 3, no. 4, 6 July 2012, pp. 506–516, www.ncbi.nlm.nih.gov/pmc/articles/PMC3649719/, https://doi.org/10.3945/an.112.002154.

12.Pandey, Kanti Bhooshan, and Syed Ibrahim Rizvi. “Plant Polyphenols as Dietary Antioxidants in Human Health and Disease.” Oxidative Medicine and Cellular Longevity, vol. 2, no. 5, 2009, pp. 270–278, https://doi.org/10.4161/oxim.2.5.9498.

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