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Goji Research

goji research
Question: Has anyone tried GOGI JUICE?

I have been approached by several selling it and I started to research it and found that the product sold by a pyramid company "Freelife International" may not contain ANY GOJI juice at all. If anyone knows the truth, please answer this question as to how much GOGI JUICE if any is in the product.

Answer: Well, although their juice may not contain all goji juice, I wouldn't go as far as to say it contains no goji juice. I doubt they would risk ripping people off like that - they are a multi-million dollar company with a lot at stake. I wouldn't buy it from them myself anyway, because there are cheaper places to buy it from that are organic and that have higher levels of actual goji juice. Check out the company comparisons in the source listed below.

Personally, however, I eat the actual goji berries. They are cheaper, more natural, and they contain some things that the juice does not (namely essential fatty acids in the seeds, which are not in the juice). Also, you might consider growing your own goji berries - a heck of a lot less expensive, it's easy, and it's fun.

Experts say to AVOID Goji Juice


Dried Goji Berries

dried goji berries
Question: Have you ever tried Goji berries before?

If so, what do you think of the taste? I'm asking because I just recently bought them for the first time from Whole Foods because I've heard so much good things about them, such as being an excellent source of antioxidants. I just tried them and they taste kinda...weird. Just weird. They are a bit sweet but definitely not as sweet as raisins. They are also much drier than raisins. I don't know if I really like them, I expected much more taste-wise. So what do you think of Goji berries? Good-tasting, okay-tasting, or not good at all?

Answer: I am a former chef and have been using them for years, for along time they were known as Chinese Matrimony berries or Wolfberries and sold in Asian stores, but when the antioxidant and health benefits were discovered they became more popular and they refer to them in the botanical name now.

I use them in a green tea with dried cranberrys and drink that 3 times a week, in Asian cooking they are like bay leaves and parsley in North American and European cuisine's. Dry a few and if you have a coffee grind the burr ones, grind some with a bit of salt and some black peppercorns and make a seasoned salt with them, even just adding them to soups and stews is fine, but I would recommend not to buy them at health food stores they charge way to much, find a Asian market and buy them there they are dirt cheap or a Chinese Herblist that seals bulk, I am lucky here in Toronto Canada, I have several places to buy them and keep a few pounds, that is right pounds one hand I pay virtually zip for them.

How To Make a Sprouted Quinoa Salad


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