GNR Nomination Period is Open
Check out this post for nomination instructions.
Check it out. I've spent the past week roaming from one Whole Foods to another in an effort to buy up as much of the stuff as possible, so now I'm finally ready to share some info
Cathy2 wrote:Check it out. I've spent the past week roaming from one Whole Foods to another in an effort to buy up as much of the stuff as possible, so now I'm finally ready to share some info
I guess we will have to wait until Whole Foods replenishes their stock before we can check it out and respond!
If it's unpasteurized is it safe?
Kombucha is “hydroponic” which means that it grows in water as opposed to soil. Therefore, it does not have the opportunities for contamination like soil-based foods
sazerac wrote:Though, Erik, I take it you are enjoying the flavor (and not drinking it for the possible health benefits).
I've no direct experience with spirulina.
Susan wrote:The first one I tried, a Raspberry something, freaked me out, both in taste and mouthfeel. For lunch I will try the Gingerade version and see what Erik is talking about.
Joel Wanek wrote:I've also been reading a lot about the benefits of drinking Apple Cider Vinegar on a daily basis. Diluting a tablespoon of it in about 6 to 8 oz. of water (sometimes with a bit of honey, sometimes without) creates a drink very similar in taste to Kombucha. It has a similar sparkly feel on the tongue and has many of the same benefits: a digestive aid, high in enzymes & potassium, etc. I should say I only consume the Organic Raw Apple Cider Vinegar, not the regular stuff you can find in most groceries. Apparently the regular ACV has most of the good, healing properties filtered out of it.