Are you aware of live (not heated) cultured pickling brine? Contact Bill Hettig in Orlando, Florida.
Traditional pickled vegetables are salt-cured. Salt causes the liquid to come out of the cells of the food. Beneficial bacteria living on the vegetable can live in the salt solution, not pathogenic bacteria. The brine solution turns into lactic acid and further preserves the food. Bacteria use the minerals in the salt as nutrients and as they consume the complex carbs they create additional enzymes, digestible minerals and vitamins. Sodium chloride is the main mineral, but has a plethora of macro and micro minerals that when it is pickling goes in as salt but comes out transformed into an integral part of a dynamic, life-improved food. Drinking this is not only palatable but preferable. It takes the place of Gatorade in everyday life and in my opinion would work great in this program.