Ginger Shot: make your own or buy?
The question often arises: Why not just make your own ginger-turmeric shot? The answer lies in three critical factors that make home preparation difficult.
The Bioavailability Problem
The biggest problem with DIY shots: Most recipes contain no black pepper. Without piperine, less than 1% of curcumin is absorbed (Shoba et al., 1998). Your turmeric then becomes an expensive food coloring.
Honest Comparison
| Factor | Homemade | Ready-made Shot (Standard) | INTI |
|---|---|---|---|
| Cost/Shot | €0.50-1.00 | €2-4 | ~€2.50 |
| Curcumin Bioavailability | <1% (mostly no pepper) | <1% (often no pepper) | ~20× (with piperine) |
| Dosage | Variable | Standardized | Standardized |
| Sugar | Variable (Honey?) | 15-34g/100ml | 1.19g/100ml |
| Shelf life | 2-3 days | Months | Months |
| Time commitment | ~15 min + cleaning | 0 | 0 |
| Consistency | Different every time | Consistent | Consistent |
The three most common DIY mistakes
- No black pepper — Curcumin bioavailability under 1%
- Honey or agave syrup added — NF-κB activation, sugar paradox
- Too little ginger — below the clinically effective dose (2-4g/day)
When DIY makes sense
If you like the taste and accept the limitations: as a supplement, not as therapy. For reproducible, clinically relevant dosing with full bioavailability, you need a standardized product.
The Economic Calculation
A homemade shot costs €0.50-1.00 in materials, but:
- 15 minutes of time (value: ~€5)
- Perishable ingredients (waste)
- Without piperine: 99% of curcumin lost
- Net cost per effective dose: actually more expensive
INTI — Organic ginger + turmeric + black pepper, 1.19g sugar/100ml. Standardized triad, guaranteed bioavailability.