THE RISE OF KAVA BARS IN THE US AND THEIR UNEXPECTED ALLY:
! D O O F N A VEG by Mike Smith
WHAT WOULD YOU SAY IF I TOLD YOU A BITTER DRINK THAT TASTES LIKE MUD AND NUMBS YOUR TONGUE WOULD BE YOUR NEW FAVORITE DRINK TO RELAX WITH AFTER A LONG, HARD DAY? AND...
What if I told you it would also be your favorite new drink to slam down in the afternoon, at a convenient kava bar, to help you get energized, focused, and take the edge off, all while remaining alert and on task? Would you be surprised? I was, too. Kava (scientific name: piper methysticum) is a member of the pepper family. It’s touted as an alternative to alcohol with a fraction of the calories, no impairment, and several noteworthy mental and physical benefits.
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The Food Issue
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A "shell" of kava with a pineapple chaser
To prepare it, the roots of the mature plant are ground up into a powder, placed in a strainer bag, and then massaged in warm water until the active ingredient responsible for its effects – kavalactones – are released. Unlike alcohol and other similar substances, kava doesn’t have an addic-
Issue 59 - July/August 2020
tive profile, and although it has similar relaxation effects to benzodiazepines, it has few to no side effects and can be used safely long-term as long as it’s consumed in its proper “noble form.” It has been used ceremonially for thousands of years in the South Pacific, particularly on islands like Vanuatu,
VEGWORLD Magazine
