I drank a lot of ginger beer (a non-alcoholic fermented beverage, like kombucha) in my early days on the AIP. It was a fun little treat when I discovered I could no longer tolerate kombucha (I have a yeast sensitivity). And while I can’t do a whole lot of ginger beer, either, it doesn’t seem to bother me quite as much. And like kombucha, it’s actually pretty easy to make at home. Actually, it’s even easier than kombucha. It only takes a few days if your environment is warm enough, and you don’t have to worry about taking care of a SCOBY in between batches!
Struggling with thyroid disease?
Why Do I Still Have Thyroid Symptoms? by functional medicine practitioner Datis Kharrazian is single-handedly responsible for my improved health over the past few years. It introduced me to the connection between autoimmune disease and lifestyle factors like diet at a time when my doctors were telling me there was nothing wrong with my thyroid even though I had high antibodies. This book gave me the information I needed to get the right tests ordered and seek proper treatment. It’s a must-have guide for anyone who has already been diagnosed with thyroid disease, who is at risk due to family history, or who strongly suspects they may have it but isn’t sure where to start. I can’t recommend it enough!
- Combine the sugar, water, and ginger in a small saucepan over medium and bring to a simmer, stirring frequently for 10 minutes.
- Remove from heat and allow to cool completely.
- Strain out the ginger, then use a funnel to pour the syrup into 1 2-liter bottle or in equal portions into 2 1-liter bottles with flip tops.
- Divide the lemon juice and yeast equally between your bottles. then fill the bottles to the shoulder with filtered water.
- Close the bottles and shake them to mix well, then let them sit in a dark, warm place for about 2 days.
- Transfer to the refrigerator and serve cold.