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Books > Health, Home & Family > Cookery / food & drink etc > Beverages > Non-alcoholic beverages
More than 80 years before the invention of Coca-Cola, sweet
carbonated drinks became popular around the world, provoking
remarkably similar arguments that they do today. Are they
medicinally, morally, culturally or nutritionally good or bad? They
have been loved - and hated - for being cold or sweet or fizzy or
stimulating. Many of their flavours are international - lemon and
ginger were more popular than cola until about 1920. Some are
local: tarragon in Russia, cucumber in New York, red bean in Japan,
and chinotto (exceedingly bitter orange) in Italy. This book looks
at how something made from water, sugar and soda became big
business but also became deeply important to people; fizzy drinks'
symbolic meanings are far more complex than the water, gas and
sugar from which they are made.
Here is the simplest and quickest way to get vitamins and minerals
into your diet. Blending gives an instant nutritional hit, with all
the benefits of raw ingredients. Fruits are good for you but can be
high in natural sugars - so they are used here as back-ups to the
folate-, zinc-, selenium-rich green vegetables. Kale, spinach,
broccoli, cabbage, spring greens, lettuce, pea shoots, watercress,
parsley, mint, cucumber, celery, green apples and pears are used -
not to mention wheat grass, seaweeds, spirulina, green tea and all
kinds of seeds and other superfoods. The chapters offer blends to
enhance energy, detox, lose weight, and to boost your natural
immunity.
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