Sugar-Free Shrub Premium PD Recipe

This colonial era fruit-vinegar beverage, loaded with sugar and sometimes spiked with spirits, has made a trendy comeback with the recent popularity of apple cider vinegar consumption to improve metabolic function. I’ve created this sugar-free, anti-inflammatory, microbiome protective mocktail version to assist in the elimination of age accelerating, microbiome inhibiting sugar and alcohol. Slip this biome booster into your cocktail hour to maintain a celebratory wind-down routine. I created it to have the viscosity of a craft cocktail for full bodied slow sipping satisfaction. It has a kick that will lift your spirits by promoting healthy gut-brain communication rather than inhibiting neuro-pathways like alcohol does. Alcohol and wine inhibit the gut-to-liver detox pathway causing gut dysbiosis which allows gut bacteria and undigested food to enter the bloodstream creating an inflammatory response. Alcohol affects the small intestine and colonic microbial composition. An imbalance in the microbiome with intestinal permeability allows bacteria to enter the bloodstream and circulate through the body. Alcohol and spreading bacteria, due to epithelial breakdown, also called leaky gut, promotes inflammation and alters the liver’s immune responses. Alcohol breaks down the gut wall and inhibits the liver’s ability to maintain healthy homeostasis. The inclusion of any amount of alcohol increases cancer cell proliferation. Cancer affects one in two people. This recipe was written as a fun and motivational wellness tool featured in Class #331, along with highlighting the #1 cancer protective and autophagy promoting ingredients on a Protective Diet. In this lesson I share how I manage social pressures, have fun at wine-focused parties, and the twenty-pound slim down bonus I experienced while developing healthy new booze-free wind-down rituals. Even if alcohol isn’t a challenge, tune in for fruit harvest storage and preservation techniques.

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  1. I had never heard of shrubs before, but now have started seeing them everywhere! I have made cherry, pineapple, plum, and mango. They have all been good, but my favorite so far is cherry. Yum!

  2. I’m loving my evening MOCKTAIL after work! I made 2 kinds, Plum and Mango. I love the Plum more than the Mango. Adding fresh mint or rosemary or basil from my garden makes it that much more special! Thank you JM for a great new drink option.

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