Years ago, I used to take supplements. I seemed to notice that two supplements seemed to work well for me: Soy lecithin, and spirulina. Keep that thought for a moment.
Are you a soy milk drinker? I like to drink soy milk. I have a very interesting and amusing story about how I first came to eat soy. But, this is a blog about drinking stories and not eating stories, so I'll hold on to that when I need to pull something out of the hat to get a blog post up. Anyway, I've tried almond milk, hemp milk, rice milk, and soy milk. With 6g of protein per serving, soy milk has the highest protein content of them all, and tastes the best, too. I'd call it a protein genie in the bottle, but I almost always buy my soy milk in the TetraPak aseptic beverage boxes. This way, I can buy a case at a time, get a discount, and not have to worry about contributing to global warming by keeping a stockpile of my favorite beverage cold. I simply pull a box out of the pantry and put it in the refrigerator as I empty one out. I've never had that ugly surprise of soured milk happen with soy milk. I travel alot, so having a product that does not spoil in my fridge is sweet. These boxes travel, well, too. Great in the car, and a fine source of protein for a long road trip. Have you tried soy milk yet . . . on a road trip . . . maybe on a family camping trip? Soy milk, breakfast of champions, nightcap for the weary.
A couple of weeks ago, a new friend bought a beverage that was new to me: Kombucha. I had looked at this in the store one day about a year ago and thought it looked a bit strange. Kombucha, newly arrived on U.S. store shelves from Asia, is made from a fungus that is allowed to ferment for about 30 days before heading to market. The fermentation creates a little alcohol (less than 0.5%), and some carbonation. I'm an eater of fine mushrooms and a drinker of fine beers, some of which are unfiltered. Yet, seeing strands of fungi in the bottle sort of put me off, which is rather inconsistent with my interest in new things. So, my friend made her purchase, and proceeded to ask if I would like to taste it. Awesome. This particular "flavor" was green and had algae in it. So, the green Kombucha boasts having 1g protein . . . the genie in the bottle!
I bought a couple of bottles for myself the other day. Not cheap. After drinking the whole thing, I set it down and had a private laugh: That was some mighty fine pond scum, pardner! Nobody ever called soy milk pond scum. My dairy farmer friends are too polite to do that. I don't drink as much dairy milk as I did when I was a kid, but now I eat more cheese and lots of yogurt, so I think my annual per capita consumption of milk is probably equal to when I was a kid, just in a different form.
I like the idea of getting protein in a beverage. I remember years ago when the soda makers all rushed to pull the sugar and caffeine out of their sodas. I thought it silly to continue to patronize their product lines and to pay a buck or more for a can of colored water that had no nutrition. Some of my family thought I was a bit strange for that little mini-rebellion, but I'll take algae Kombucha and soy milk over a full can of empty calories any day.
So, don't hesitate . . . go pick up some of that green Kombucha and make new friends by offering them a taste of your favorite high-dollar pond scum. Then, when you get serious about drinking, head to the nearest store and go home with soy milk. If you have kids, by a case, then put the kid's name on their own individual box. Now, the whole family can drink from the carton!
Cheers!
dj
Are you a soy milk drinker? I like to drink soy milk. I have a very interesting and amusing story about how I first came to eat soy. But, this is a blog about drinking stories and not eating stories, so I'll hold on to that when I need to pull something out of the hat to get a blog post up. Anyway, I've tried almond milk, hemp milk, rice milk, and soy milk. With 6g of protein per serving, soy milk has the highest protein content of them all, and tastes the best, too. I'd call it a protein genie in the bottle, but I almost always buy my soy milk in the TetraPak aseptic beverage boxes. This way, I can buy a case at a time, get a discount, and not have to worry about contributing to global warming by keeping a stockpile of my favorite beverage cold. I simply pull a box out of the pantry and put it in the refrigerator as I empty one out. I've never had that ugly surprise of soured milk happen with soy milk. I travel alot, so having a product that does not spoil in my fridge is sweet. These boxes travel, well, too. Great in the car, and a fine source of protein for a long road trip. Have you tried soy milk yet . . . on a road trip . . . maybe on a family camping trip? Soy milk, breakfast of champions, nightcap for the weary.
A couple of weeks ago, a new friend bought a beverage that was new to me: Kombucha. I had looked at this in the store one day about a year ago and thought it looked a bit strange. Kombucha, newly arrived on U.S. store shelves from Asia, is made from a fungus that is allowed to ferment for about 30 days before heading to market. The fermentation creates a little alcohol (less than 0.5%), and some carbonation. I'm an eater of fine mushrooms and a drinker of fine beers, some of which are unfiltered. Yet, seeing strands of fungi in the bottle sort of put me off, which is rather inconsistent with my interest in new things. So, my friend made her purchase, and proceeded to ask if I would like to taste it. Awesome. This particular "flavor" was green and had algae in it. So, the green Kombucha boasts having 1g protein . . . the genie in the bottle!
I bought a couple of bottles for myself the other day. Not cheap. After drinking the whole thing, I set it down and had a private laugh: That was some mighty fine pond scum, pardner! Nobody ever called soy milk pond scum. My dairy farmer friends are too polite to do that. I don't drink as much dairy milk as I did when I was a kid, but now I eat more cheese and lots of yogurt, so I think my annual per capita consumption of milk is probably equal to when I was a kid, just in a different form.
I like the idea of getting protein in a beverage. I remember years ago when the soda makers all rushed to pull the sugar and caffeine out of their sodas. I thought it silly to continue to patronize their product lines and to pay a buck or more for a can of colored water that had no nutrition. Some of my family thought I was a bit strange for that little mini-rebellion, but I'll take algae Kombucha and soy milk over a full can of empty calories any day.
So, don't hesitate . . . go pick up some of that green Kombucha and make new friends by offering them a taste of your favorite high-dollar pond scum. Then, when you get serious about drinking, head to the nearest store and go home with soy milk. If you have kids, by a case, then put the kid's name on their own individual box. Now, the whole family can drink from the carton!
Cheers!
dj
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