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Cactus Water Vs. Coconut Water: Everything You Need To Know
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Cactus Water
Perhaps one of the biggest perks about cactus water is the taste. Coconut water is sweet, true, but it has a strange, nutty flavor that takes getting used to for some people. Cactus water tastes an awful lot like berries — both light and refreshing. Most people love cactus water from the first sip, which is not something that can be said about coconut water.
Cactus water also has an edge over the coconut because it is packed with antioxidants. Coconut water has antioxidants too, but cactus water has many more. Also, cactus water contains a compound called betalains, which can fight cell damage with anti-inflammatory abilities. In fact, prickly pear cactus is the only fruit on this planet that is known to contain all 24 betalains. These highly antioxidant compounds revitalize the body and skin to fight premature aging.
You might have also noticed that cactus water is being used in some cocktail recipes. Why? It’s because it is well-known throughout Mexico for being able to minimize the effects of hangovers. It isn’t a cure, so to speak, but it is known for fighting the nausea, vomiting, and dry mouth that frequently accompany hangovers.
Cactus water also contains fewer calories and natural sugars that coconut water — about half as many, in fact. That alone is a benefit that is hard to beat.
Are there any downsides to cactus water? The price. If you are on a tight budget, you might find that the average $35 per 12-pack a bit steep for what it has to offer. Coconut water is about half this price.
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BOKinLarksville
Oct 16, 2015 at 12:09 pm
OMFG! Next you will have us believing Toilet water is the fountain of youth.. Enough! People are so stupid, and always looking for a magic pill.. Dedication and hard work is all you need! Eat clean.. Your pocket will thank you! Sites like these are no better than Dr. Oz.. They just push crap
Judy
Oct 17, 2015 at 12:04 am
Cactus (prickly pear type) is a good friend to diabetics.All meds for diabetes makes me very ill. I control it for past 10 years with fresh cactus. I use the green paddles aka: the green leaves. In Mexico before insulin, that was how it was controlled. You take off the stickers cut it up and boil until it turns a little yellowish. Then rinse cactus with VERY hot water.It is like okra it has a sorta slimy clear stuff the hot water rinses away. I refrigerate it until when I want to use it. I make a salad using cactus, tomatoes, celery, green onions,etc. with Italian dressing. Everyone who has tried it is surprised that the cactus tastes like green beans and it has a light crunchy texture. Also I use it in scrambled eggs, green onions, cactus and either cooked (salad) shrimp. I was taught that recipe by a friend from Mexico. Down there they use shredded dried shrimp. The cactus salad is served in many fine restaurants in South America and Texas, N.M. and Az. South America has used cactus for hundreds of years.