All Natural Airheads - Gumbo Your Way To Health

First developed in 1855 by a pharmacist from Venice, Italy, Airheads were initially called Sour Belts. A gum made from plantar derivatives of the root of the bitter plant, the gum was derived from the root of a plant native to the same climates as peanuts and chestnuts (but not, surprisingly, including persimmons and prunes). Airheads have for decades been associated with gumbo shrimp. The gum is used in place of sugar in candy, but it has no taste and often has a bitter flavor of its own. Airheads are primarily used as a candy for children.

Originally, the gum was created to serve as a very temporary substitute for sugar. When a person ate gumbo they were saving themselves the trouble and expense of baking a complicated gumbo dessert. In addition, the gum was very inexpensive, so that people could experiment with various combinations to create unique flavors without breaking the bank. The primary ingredient of Airheads is the syrupy white "gummy" part of the gumbo. Many people will purchase a small container of Airheads gum to experiment with different gums and flavors. After trying a lot of different things, you may find your favorite!

There are two basic flavors of Airheads: one is a flavored gummy bear, and the other is a fruit gum. Most gum contains real fruit flavors, but manufacturers have been able to create gum with artificial flavors for use in candy and other desserts because of the low cost involved. Fruit flavors usually do not last very long. So, if you are looking for a lasting gum, fruit gum is probably the best choice.

There are many different brands of gum on the market. Many gum manufacturers combine ingredients to create new gumbo-flavored gumballs. Popular combinations include hot dogs, ice cream, and even chocolate. The gum can be used in a gumbo recipe as well as any traditional gumbo recipe, such as gumbo meat, rice, beans, macaroni and cheese, and vegetable.

Airheads gum is available in a wide range of flavors, from mint to blueberry to grape. The flavors make great additions to gumbo, stews, soups, salads, or just added to plain water to serve hot and at room temperature. Most gum is used to serve chicken, beef, pork, or fish as a topping for meats. But, it has also become popular as a flavoring for desserts, like ice cream, custards, pies, cookies, cakes, and more.

Some recipes call for an all natural gumbo with no added flavors. This is a great way to enjoy the good taste of the traditional gumbo without adding additional calories. In fact, some gumbo does not even have to be cooked. Just dip in some airheads!

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