SENTIA JOURNAL RSS
The market for ‘functional’ drinks with added health benefits is growing at lightning speed. As more products compete for our money, we try an alcohol-free spirit that promises to give you a buzz without the hangover…
Non Alcoholic Spirits choices have improved significantly over the past 10 years, and they’re easier to find. As more customers request non-alcohol options—and those options becomes more refined—so bars and restaurants have begun featuring alcohol alternatives on their daily specials. Alternatively, you can head over to an exclusively non-alcoholic bar. But while low and non-alcohol choices continue to improve, a new alternative has entered the market and is slated to take the industry to unimaginable heights.
Alcohol was first developed in the murky, fossilized past called “prehistory,” but by the time “civilization” began, with writing, agriculture, and irrigation, alcohol was being produced on a commercial scale (at least by Mesopotamian standards). Some people grew the grain, other people made the booze, others yet shaped or cast the containers to preserve it, and everyone, working together, reaped the benefits. This has spurred a tantalizing question: was society created by a collective need for reliable food sources or from a general interest in getting tipsy?
Continue reading
Firstly, let's talk about GABA GABA—short for Gamma-aminobutyric acid—is an amino acid that has been around longer than life itself. Once life got to the party, GABA was a crucial ingredient in the primordial soup, first helping to generate energy...
Continue reading
Our very own Professor Nutt introduces Host Jimmy from FOOD UNWRAPPED to the future of drinking.
Continue reading
