- Joined
- May 14, 2015
- Messages
- 51
Good tips. That's definitely true of the temperature thing. From experience, I find that the true tnw method is the easiest and has the least taste. If you pre-mix a drink it is definitely stronger tasting as the flavor has a chance to infuse into the liquid. Making tea gets every last bit of flavor into the water.I need to try the enzymes, that seems lie a wise idea. I've tried using tea, capping, and a sort of toss n wash but mixing the k with lemon juice first. The latter definitely works best for me, as long as I make it thin enough that I'm not trying to choke down a thick goo. I mix 3 or 4 g with about 20 ml lemon juice, then add a bit of orange juice to help get it down. Just a tip for anyone struggling with the strong taste: hot foods and beverages always taste stronger than cold ones. Sticking your cup of icky but helpful stuff in the freezer for a few minutes might make it easier to get it down.
What I do is measure the amount of K into a shotglass, take a swig of chosen liquid (not swallowing of course), throw the K in there, swish only a couple times quickly before swallowing. Then another swig or two of the liquid to make sure everything is washed down and swishing if needed. I usually use grapefruit juice for the possible potentiation plus it's acidic like lemon and covers the taste quite well.