This Super-Common Mistake Can Make Your Smoothies Harmful To Your Health

I'm a firm believer that one of the easiest, most effective changes people can make to their health is swapping their morning breakfast for a green smoothie. They take less than five minutes to make, and before 10 a.m., you'll consume more vegetables than most people eat in a day. But there's one mistake I consistently see people making, and it's a big one.

Typically, you wouldn't eat enough of any green to really run into a problem. But with green smoothies, you're packing a ton of greens into each serving since the blender massively compresses the vegetable. If you're consuming several cups of greens daily, you really want to rotate them to ensure you're achieving the maximum amount of health benefits—and the least amount of toxins.

Greens in each family are genetically quite similar to each other, so to get the best effect, rotate between families. The first type, Brassicaceae, includes kale, collards, arugula, bok choy, and mustard greens; the second, Amaranthaceae, includes spinach, chard, and beet; the third, Asteraceae, is comprised of dandelion, leaf lettuce, and romaine; and the fourth, Apiaceae, includes carrot tops and parsley.

This is your foolproof guide to making a perfect green smoothie every single time. Plus, have you tried the smoothie supermodels are obsessed with?