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THE BENEFITS OF TIBICOS CULTURED DRINKS with HONEY

by John F. Ednie – Tibibev Inc. – Toronto – Canada

Unique, Organic, Healthy

History

Tibicos Cultured drinks has been in production for over two thousand years. Many food historians trace the origins back to China and Turkey.

Tibicos Cultured drinks are a live, friendly bacterial culture, with similar cousins in the digestive organs of the human body.

Tibicos Cultured beverage is not a soda pop, though similar in taste when flavours are added to it.
Positives for Your Fresh Fruit and Vegetable Buying Customers

Customers who consume Tibicos Cultured beverages report improved digestion.
This adds to the healthy life style associated with consuming fruit and vegetables.
Medical Benefits

Tibicos Cultured beverages are not a “magic elixir” that will heal all digestive ailments, rather they are a benefit to the human digestive system which will help build up healthy bacteria necessary in the assimilation of nutrients from food.

Heavily processed foods strip away most of the beneficial bacterial in the human digestive system.

Tibicos Cultured drinks are known for assisting the body in absorbing the good nourishment from food.

Out of all areas of the grocery store, Tibicos Cultured drinks fit best in the produce section because:

– All vegetable content
– Raw and untreated, similar to fruit or lettuce
– Needs special care: refrigeration.

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Pumpkin Sauce Update

After two days in the fridge, the sauce has deepened in flavour; it is just as good with brown rice as with gnocchi!

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Super-Easy Pumpkin Soup/ Sauce

Here’s an easy recipe that can be used either as a light soup, or as a pasta sauce!

  1. 1 can pumpkin puree
  2. 1 bottle Ann Payne’s Water Kefir
  3. 1 teaspoon salt
  4. 2 tablespoons butter

Combine all the ingredients, but save back 1/3 of the bottle of water kefir.   Heat gently over low- medium heat.   When the butter melts, and the mixture is gently bubbling, turn off the heat and stir in the remainder of the water kefir.

Adding 1/3 of the bottle at the last minute preserves enzymes and beneficial bacteria, to help with digestion . . . Enjoy!

Easy Pumpkin/ Kefir as a sauce, over gnocchi and shredded ham — delicious!

 

 

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Ann Payne’s Caveman Foods New Website stresses Canadian Headquarters

Toronto, October 28, 2014 — Ann Payne’s Caveman Foods has unveiled a new website: annpaynescavemanfoods.ca. This replaces the previous web site, eatcavemanfood.com, although the old web site is still up, during this transition.

This move has been made to clarify some confusion in the United States, where there was some confusion over a marketing subsidiary with a similar name — there was an assumption — even by people with access to the labels which say “Made in Canada” — that the beverage itself was brewed in the United States.

“While the source of the new web site name was mostly administrative, as we move into marketing water kefir for export — as well as continuing to serve our domestic market — we felt that our new web site would clarify any confusion about where the water kefir is brewed and bottled.”

Water kefir is a pre-historic method of using friendly yeasts and bacteria to turn sugar water into a low-calorie, high enzyme, fresh and raw drink; water kefir is naturally non-alcoholic. Ann Payne’s Caveman Foods Ltd has perfected a method of preserving the effervescence and vitality of this historic refreshment.

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Ann Payne’s Caveman Foods Ltd Has Ancient Vegetarian Lineage

Toronto, November 11, 2014 — Confused about how water kefir fits into a Paleo diet? It all depends on how we define Paleo: do we mean a diet high in protein and dried fruits, or a diet similar to what a cave man or woman might have eaten? Ann Payne’s Caveman Foods Ltd’s mission is to reintroduce some of the exotic flavours and techniques that have dropped out of the modern diet, such as our raw tibicos, or water kefir culture.

Fermentation is as old as fruit. Indeed, yeasts and bacteria are some of the oldest life forms known, and so it is to be expected that these life forms would be the first to enjoy sugar! Birds, horses, dogs — or even wasps — often seek out fallen fermented apples or grapes— when we enjoy a bottle of Ann Payne’s water kefir, we are in the company of many species who like fermented foods.

“Most people realize that ancient people ate a wide range of plant products; seeds, roots, leaves and tree bark — less well known is that the most frequent method of food preservation was fermentation! Long live ancient vegetable foods, and all their natural fermented variety!”

Water kefir is a pre-historic method of using friendly yeasts and bacteria to turn sugar water into a low-calorie, high enzyme, fresh and raw drink; water kefir is naturally non-alcoholic. Ann Payne’s Caveman Foods Ltd has perfected a method of preserving the effervescence and vitality of this historic refreshment.