Low Calorie Dairy Freeeggnog Gluten Free Nut Free
Oxygen is the enemy of food and beverage products if you keep a beverage open for a long time you will find the beverage flat this is because the oxygen has been accumulated with your beverage because flavor is one such property that changes when oxygen hits it because oxygen is highly reactive and chemically bonds with compounds found in food and changing their properties. Usually empty bottles do not have Co2 in it it is filled with oxygen and beverage tubing is the process which helps carbonate your drink. To check that your beverage contains Co2 shake the bottle before opening the seal the liquid will look mostly like bubbles and when you open the seal of the bottle the liquid will splash out of the bottle.
Lemonade and fruit juice contain plenty of sugar and high fructose corn syrup. In terms of the effects on your health these drinks are very similar to sodas. Too much lemonade and fruit juice can increase your risk of weight gain as well as chronic degenerative diseases. If you are craving lemonade try making fresh lemonade. This will be lowest in fructose. If you need to add a sweetener stick with stevia and avoid sugar as well as artificial sweeteners. 5. Sweetened Iced Teas. Sweet teas are another summer staple. However sweet teas are a summer beverage that you should be avoiding. It is a common misconception that sweetened iced teas are healthy for you just because they contain tea. Yes tea can be a great source of antioxidants. However sweet teas contain excessive sugars that are not great for your health. One glass of sweet tea can contain up to 22 percent sugar. With sugar levels this high drinking sweetened iced teas can actually contain twice the amount of sugar as one can of soda.
Guatemala was way ahead of us in that respect. As Guatemala is a country that grows sugar cane and exports sugar it is the common sweetener for this beverage. Horchata could be sweetened with honey agave syrup Stevia or any other sweetener preferred. Rosa de Jamaica or Roselle Hibiscus Beverage This beverage is made from the calyxes of the Hibiscus sabdariffa plant often called Roselle Hibiscus. They are deep red and fleshy when fresh. Once dried the calyxes are packaged and can now be found in many health food stores. In Guatemala these calyxes are called Rosa de Jamaica or Jamaican Rose. The name spoken or written in Guatemala implies either the dried calyxes or the resultant beverage. In Guatemala the roselle hibiscus plant is not grown for the small flowers but for the fleshy calyxes steeped to make the Rosa de Jamaica beverage. The calyxes are high in vitamin C citric acid tartaric acid and malic acid as well as flavonoids such as cyanidin giving them their deep red color.