The Classic Flavor contains 20 calories per serving, and the Strawberry Kiwi Flavor contains 25 calories 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 sun and the amount of 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 on the growing process.

Modern chemical analysis of aloe leaves shows that the active agents responsible for the plant’s widely celebrated health properties are concentrated in the green skin (rind) and yellow sap (latex), which is found just under the skin. The juice of aloe is least 99.1% water, which means that 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 as an ingredient in topical products or as a dietary supplement. Aloin is a compound produced from emodin and glucose. When whole leaf aloe is pasteurized 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 Egyptian pyramids, and is believed to have originated in the warm, dry climates of northern Africa. It has been found referenced in ancient hieroglyphics, which indicate it was a product that was traded between the Egyptians and the Sumerians as many as 6,000 years ago. It was first described in the Papyrus Ebers, an Egyptian book written between 1553-50 B.C. The ground 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. The soothing powers of aloe vera were used in Persia and India for centuries. In addition, both Chinese and Japanese civilizations have taken advantage of aloe vera’s beneficial properties. Greeks and Romans also used aloe vera in supporting health as early as the first century. Ancient Greeks obtained it from the island of Socotra in the Indian Ocean. In the 10th century A.D., its soothing powers were recommended to the British King Alfred the Great by the Patriarch of Jerusalem. Muslims who have made the pilgrimage to Mecca are entitled to hang an aloe plant over their doors as a talisman against evil. 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 as early as the 1930s, the gel was used to soothe burns. 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 sulfur. In addition, the plant also produces at least 23 proteins (polypeptides) and at least four mannan sugars, which promote the normal regulation of cell growth and support the immune system.