So back to the original question…Why not forego the NingXia Red juice and simply eat the dried Ningxia wolfberries?
I treasure the value of eating the dried Ningxia wolfberries…that’s one of the reasons they are offered on this site. I sprinkle them on my salads instead of sweetened cranberries, I use them like raisins in cooking and I blend them up in my homemade salad dressing. Occasionally I nibble on them when nothing else seems to hit the spot. I’m not much of a tea drinker, but I’ve heard of others who steep them in water to make wolfberry tea. But NingXia Red brings things to a whole new level. Research done before the juice was formulated indicated that much of the goodness of the wolfberries passes through the body undigested. Many people simply don’t have enough stomach acid to get the proper benefit from the wolfberry. There is far better assimilation with the juice. So why not a straight wolfberry juice? Since the wolfberry is so powerful, why combine it with “lesser” fruits? Good question. This was also on the minds of those at Young Living who were experimenting with formulations. Sh
