Monday, June 16, 2014

Graindrops Probiotic Beverage Review


Disclosure: I got this product as part of an advertorial.

 
I recently got to try something I wasn't too sure that I would like but I was greatly surprised when I tried them that they weren't as bad as I thought that they would be and I actually am looking forward to getting more of them, especially the Wild Blueberry flavor. These drinks are called Graindrops Probiotic and it will definitely change the way you take probiotics.
 
I got to try the Mango Ginger and the Wild Blueberry flavors but they also have one called Original. Since I could only get 2 flavors I decided to go with the flavored ones because I knew I would be able to tolerate those better than something with no flavor. Boy, was I surprised when I took my first sip of the Wild Blueberry! It was actually very tasty and I have been making smoothies with blueberries and adding some of this to the mix so that I am getting my fruits and probiotics at the same time.
 
 
What's in the Wild Blueberry:
CULTURED GRAINMILK* (SPRING WATER, BIODYNAMIC® RICE KOJI*, WHOLE BROWN RICE*, WHOLE OATS*, AGAVE SYRUP*, RICE STARCH*, INULIN*, MILLET*, QUINOA*, AMARANTH*), BERRY BASE* (AGAVE SYRUP*, STRAWBERRIES*, BLUEBERRIES*, RASPBERRIES*, FLAVOR*, FRUIT AND VEGETABLE JUICE FOR COLOR). 
LIVE ACTIVE CULTURES INCLUDE:
B. BIFDUM, L. ACIDOPHILUS, L. CASEI, L. BULGARICUS, L. RHAMNOSUS, S. THERMOPHILUS, B. LACTIS.
 
As you can see, it's a thick mixture of the above products but it went down smooth and sort of reminded me of those shakes that have cereals grounded up in them to give them fiber. These flavors have a mix of sweet and sour that I think everyone will love. It's got a little bit of everything and it helps to squelch the hunger and keep you full when drinking as a smoothie for a diet or just to replace one meal so you can get your daily allowance of probiotics. These products are gluten free and dairy free if you have problems with either of those conditions.
 
 
And here is the official description of Graindrops:   It’s a delicious whole-grain beverage that’s triple-cultured, organic, gluten-free, vegan, and non-GMO. Powered by biodynamic koji, Graindrops is a delightful blend of rich taste and bioavailable nutrients.
 
 
While a good bit of the ingredients will be the same the flavors are not. I was even more surprised that I actually liked the Mango Ginger because I am normally not a fan of Ginger flavored products, so I was sort of dreading tasting this one and put it off as long as possible but then when I did try it, I was really excited to find out that I liked it! 
 
What's in Mango Ginger:
 
CULTURED GRAINMILK* (SPRING WATER, BIODYNAMIC® RICE KOJI*, WHOLE BROWN RICE*, WHOLE OATS*, AGAVE SYRUP*, RICE STARCH*, INULIN*, MILLET*, QUINOA*, AMARANTH*), AGAVE SYRUP*, MAPLE SYRUP*, NATURAL FLAVORS, VANILLA EXTRACT*, LEMON JUICE CONCENTRATE*).
 
 
I have been drinking this one straight but in the next day or so after I finish the Wild Blueberry, I am going to mix mangoes, peaches and the Graindrops Mango Ginger in a blender to see what it tastes like. My GI doctor wants me to try and drink 2 smoothies a day to see if we can settle my digestive process down so I have really been looking for recipes of fruits I think I can handle. It's the veggie ones I am having the most trouble with, but as long as I get the fruit ones down, I will worry about the others later.

You can find other recipes on their site on how to make all kinds of things using their products such as smoothies, soups, salad dressings and desserts. Go check it out and you might see something that you would love to try.
 
For those, like me, who didn't know what Koji was:
Koji is the artisanal Japanese culturing of rice, a centuries-old process used to create staples like soy sauce and miso. The enzymes in this culture convert starches to natural sugars, impart delicious flavor and aroma, and release the nutritional goodness of whole grain by making it bioavailable. 
We use this power of Koji to create Graindrops. Culturing is nature’s original slow food and, at Graindrops, we prefer to do it the natural way. We use absolutely no liquid or industrial enzymes, preferring instead our small batch, artisan-made Koji, which takes two full days to mature. Using 100 percent natural enzymes helps give Graindrops the wonderful flavor and soul-quenching characteristics that make it the most unique non-dairy probiotic beverage in the world.
 
About Graindrops: 
Graindrops’s probiotic grainmilk is the delicious result of a quest that began in the 60’s to discover fresh ways of optimizing personal wellness through healthy lifestyle and diet choices. 
In her youth, Susanne Lien, cofounder of Graindrops, sought her own radical movement by leaving modern life behind and moving to a remote, self-sustaining community in France. There, high up in the mountains, she lived off the land without electricity or other modern conveniences; she enjoyed the clean air, pure water and healthy foods grown without artificial fertilizers and chemical pesticides. But it wasn’t too long before she felt guilty for isolating herself from the problems she saw in the world. There had to be a way to share the joys of health and clean living with people who didn’t have access to a sustainable mountaintop community. 
Susanne met Torodd, her husband and cofounder of Graindrops, in Switzerland; they reconnected later in Norway, where he had been working in the biodynamic and organic food industry. At the time, Susanne had worked many years as a nutrition counselor for patients who suffered from chronic fatigue syndrome, allergies, and environmental sensitivities. They both shared a passion for the slow food movement and sustainable nutrition. Together, Susanne and Torodd wanted to create a beverage that would meet the ideals of health and sustainability they believed in. 
While creating Graindrops, Susanne and Torodd agreed on three things: One, they would not compromise on nutrition, taste and quality. Two, Graindrops must be available to all individuals, including those who suffered from modern food allergies like dairy and gluten. Finally, as they decided on a gluten-free, grain-based beverage, they knew fermentation was the key to unlocking nutrients that would support digestive health and strengthen the immune system. 
Unimpressed with industrial fermentation enzymes, Susanne and Torodd spent years searching for a better option. Their research led them to Japan where they discovered the magical properties of koji, a long-kept culinary secret of Southeast Asia. Koji is the fermentation culture used to create many well-known Asian foods such as mirin, soy sauce, sake and miso. With a dynamic blend of 40-plus enzymes, koji is the secret to the robust and complex flavors found in Graindrops.
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

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