The natural flavour contains 20 calories or 0.08 kilojoules per serving, and the strawberry kiwi flavour contains 25 calories or 10 kilojoules per serving.

No, it can be stored safely at room temperature.

The taste will vary from lot to lot due to the seasonal time of harvest. The amounts of sun and water the plants receive are directly responsible for the ripeness of the plants. Just as with any vegetable, you will have a different taste depending upon the growing process.

Modern chemical analysis of aloe leaves shows that the active agents that are responsible for the plant’s widely celebrated health properties are concentrated in the green skin (rind) and yellow sap (latex) found just under the skin.* The juice of aloe contains at least 99.1% water, meaning the polysaccharides (acemannan and other polypeptides), glycoproteins and other components constitute less than 1% of the juice. To date, over 200 active components have been identified, including fatty acids and immune-supporting compounds.*

Fresh whole-leaf aloe vera contains aloin, a very powerful laxative that must be eliminated from the aloe if it is to be used safely. Aloin is a compound produced from emodin and glucose. When whole-leaf aloe is pasteurised and the aloin is eliminated, the aloe is safe for both topical and internal use.

The idea that aloe vera can promote health is as old as the ancient pyramids. It is believed to have originated in the warm, dry climates of northern Africa. The ground-up whole leaf of the plant has been used as a health agent or cosmetic ingredient for thousands of years in promoting normal healing and healthy digestion. If you look at the history of aloe as a topical application or cosmetic ingredient, there are three types of evidence that have been used to support its value, including testimonials, scientific research and chemical analysis. Reports show that the gel was used to soothe burns as early as the 1930s. Many individuals apply the gel to minor cuts, abrasions and burns. Aloe vera products enjoy growing public interest. Strong examination of aloe vera continues. Most of the modern research has focused on aloe vera’s ability to support normal healing. The juice of the plant continues to gain in popularity as an effective health supplement. Hundreds of chemical reports show that aloe vera contains amino acids, enzymes and a large number of compounds.*

Aloe vera works because the green skin of the plant produces, and the sap stores, at least six beneficial health agents: lupeol, salicylic acid, urea nitrogen, cinnamonic acid, phenol and sulphur. In addition, the plant also produces at least 23 proteins (polypeptides) and at least four mannan sugars, which promote overall health.