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Kombucha Tasting Note: GT’s Multi-Green

The fact that GT’s Multi-Green kombucha looks extraordinarily like a vernal pond doesn’t have a thing to do with its flavor, sort of.

It starts with a contrasting sweet and tart fruit flavor, something like unripe apple or green mango without the rawness. Eventually, a wave of freshly mown grass and cut herbs washes through. With the herb you’re expecting a bitter aftertaste but it’s quite the opposite, finishing slightly tart, maybe even a bit soft, even more drinkable than you would expect given the wholesome ingredients.

Ingredients like Klamath blue green algae. Klamath Blue Green Algae is a wild, fresh water algae growing in natural abundance in Upper Klamath Lake, east of the Cascade Mountains in Southern Oregon. The mineral-rich volcanic soil that’s deposited into the alkaline waters is the perfect growth medium to produce the nutrient dense algae containing glyco-proteins, vitamins, minerals, simple carbohydrates, lipids and biologically active enzymes.

Other algae found in Multi-green are Spirulina, a food source of the Aztecs and people of 9th Century Kanem Empire near Lake Chad, and the simple green Chlorella.

Studies suggest that all of these extra ingredients have the ability to reduce high blood pressure, lower serum cholesterol levels, accelerate wound healing, enhance immune functions and help aid dioxin detoxification. Add all this to the goodness already present in kombucha and you might as well be drinking from the fountain of youth.* Never mind the color. Hell, we know people that won’t eat guacamole because of the way it looks.

*No clinical studies have proven that drinking GT’s Multi-green will turn you immortal, though you are guaranteed to get strange looks in the cafeteria. Not recommended for zombies.

Posted on 2010.04.13 by Todd Abrams at 11:59 am
This entry was posted in GUD Blog and tagged . Bookmark the permalink.

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