Many people are switching away from alcohol as a mood-enhancing beverage, often due to the mega calories that are consumed if we’re talking about beer, wine, or many sweet or fruity cocktails. For those who don’t want to consume excess carbs, but still want a mind-expanding, mood-altering beverage, is there any option other than slamming whiskey or gin? Yes! Kava is a fantastic alternative to these alcoholic drinks. Kava is quite a low carb and low-calorie drink, assuming it is consumed without adjuncts. However, when you start to mix in fruit juices and the like, things can change quickly! So how many calories in Kava? How many Carbs in Kava? let’s take a look!
For those who get pretty deeply into Kava, or for those who simply like to geek out a bit, learning about Kava Chemotypes can be a fun, useful, and enlightening exercise. Learning about the chemotypes can also help you get a sense for what the effects of a given kava will be prior to imbibing it, assuming you have the chemotype chart for that strain. This can be very useful when choosing your next batch of Kava (check out our Dua Na Bilo review)!
Kava is broken into six common chemotypes, and the ratio and volume of different chemotypes present in a Kava will correspond to the effects of that Kava. In this article, I explore how these chemotypes function, and the impacts they have on the effects of Kava.
Dua Na Bilo’s fijian Waka grade Kava is one of the more interesting Kavas available on Amazon.com. It is really a high quality choice, and rather unique. Dua Na Bilo is made up of only Lawena roots, or the lateral roots, and has been tested to be purely noble. This article is a careful look into this Kava, a Dua Na Bilo Kava Review, and an explanation of what makes this Kava special.
Dua Na Bilo’s Fijian Kava comes from Savusavu, Fiji, and is a variety known as Yalu.
“Dua Na Bilo” is Fijian for “Pass Me a Shell”, and after enjoying some of this Kava, I encourage you all to share it with each other, as this is Good. Stuff!
For thousands of years, Kava has been consumed across the south pacific. Typically, this consumption would have been of fresh Kava that had been harvoested very recently. With the invasion of modernity, and the commercialization of Kava across the world, Kava has been dried and ground up for international consumption. The methods of preparation have changed as well, and depending on the type of kava chosen and the preparation equipment used, there are several different paths you can take to get the most potent kava you can. This article outlines several different preparation methods, and explains how to make kava in a variety of ways.
Some who have enjoyed the beneficial effects of Kava root have awakened the next day, only to discover that physical and mental effects are still present. These effects are commonly known as the kava hangover. The effects are usually in a thoroughly different arena than alcohol hangovers, and on the whole much less negative.
This article explores the causes, symptoms, impacts, and details of the kava hangover.