Q & A Saika

Want to know more about Drinking Vinegar?



Here are some of the questions we're often asked.

Q: How much can I drink every day?
A: Everyone's body is different so it depends upon your age, sex and weight. As a guideline for an adult, we recommend a maximum of 50ml of pure vinegar every day.

Q: When is the best time to drink it?
A: At meal times as it helps food digestion.

Q: How should I serve it?
A: Saika is available in Ready to Drink bottles, so just serve it as it comes. You can also add Saika vinegar drinks to yogurt, other fruit juices and milk. Some people also use it as a dressing on salads.

Recently mixologists, bartenders and chefs have created superb vinegar based cocktails, with and without alcohol.

Q: What's acetic acid?
A: Vinegar’s secret ingredient! Acetic acid is vinegar's most important component that creates its distinctive sharp and slightly sour odour. The stronger the vinegar the more acetic acid it contains.

Vinegar is formed after liquids have been fermented and subsequently aerated.

Acetic acid grows on the surface of the liquid and can be clearly seen. The vinegar “film” consists of yeast and acetic acid bacteria cells.

Sometimes tiny remnants of this vinegar “film” can be found in our products or as sediment at the bottom. It is perfectly harmless!

Rice vinegars, known as Komezu (米酢) in Japanese are milder than western vinegars and contain less acetic acid.

Q: Where can I buy Saika in Thailand?
A: At leading retailers in Bangkok and also on line. Please check the page on our website which lists stockists. If in doubt, please call us on 093-578-8858 or email hello@saikahealth.com or line: @saika

Q: Is Saika available internationally?
A: Please contact us if you'd like to buy Saika from overseas and we'll be glad to help

Q: What's Kombucha?
A: Kombucha originated in China about 2000 years ago and is made from live bacteria and yeast.

Its popularity spread to Korea, Japan, Russia and India.

Kombucha’s main active ingredients are Glucuronic and D-saccharic acids which help repel poisons including carcinogens, certain tumour promoters and hepatotoxins, chemical substances that damage the liver.

Kombucha has become popular in the West recently and has been described as the New Yogurt.
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