Kombucha is an ancient fermented tea elixir that has been brewed for thousands of years and has been getting a lot of buzz over the past couple years. Believed to have originated in China, it then travelled its way throughout Asia and Russia. It was not long until it was introduced to the US, and now becoming widely popular around the world due to its *powerful abilities to support a healthy body and restore balance to an unhealthy one. It brings the body back into balance so that it may heal itself naturally. Fermented foods, like kombucha, are a great way to help clean up the body’s gut, repairing and maintaining gut health, leaving the body free of digestive issues, constipation, colic, bloating, and clearing up allergies. Regular and occasional kombucha drinkers find they have more energy, clearer skin and easier digestion.
Brewing kombucha is simple... the hardest part is giving the tea time to ferment. To get started you need: a SCOBY (an acronym for Symbiotic Culture of Bacteria and Yeasts),a.k.a “The Mother” or “mushroom.” pure filtered water, certified organic fair-trade black tea and certified organic raw sugar. In times where sugar is looked at as the devil, in fermentation, sugar is a necessary ingredient for fermentation to occur, which takes anywhere from 5-30 days. The longer the kombucha brews, the tangier, more vinegary it tastes, the less sugar it contains. The idea is that you want to leave it ferment until it has a palatable balance between sweet and vinegary. During the brewing process the sugar and tea are converted into healthy digestive enzymes and organic acids, leaving you with a beautiful, slightly sweet and tangy, effervescent, living beverage, packed full of probiotics, B vitamins, amino acids and antioxidants… providing your digestive system goodness for some GOOD GUTS!
Kombucha can be enjoyed in many ways. Some may benefit from it early morning on an empty stomach, stimulating taste buds, the digestive system, allowing the probiotics and detoxifying acids to enter the body, without delay. Some may prefer to have it with meals to aid digestion. It can be enjoyed as an immunity boost to your green drinks or as a liver detoxifying tonic after a big night out…. or even as a mixer with your cocktails! Try it at different times, for different occasions and see what works best for you.
Kombucha embodies change, so flavors are unique and vary from batch to batch. You may notice little floaty bits or settling in the base of the bottle, which is GOOD! These are the living Kombucha cultures, like in sour dough, yoghurt, kefir, or ginger-beer, which provide probiotics for a healthy digestive system, detoxifies the body, diminishes sugar cravings, alkalizes the blood and regulates insulin levels. Fermented foods, like kombucha, are very effective in moderation, so only small doses. Due to the unique fermentation process, kombucha contains trace amounts of alcohol between 0.5 – 1.5%.
DO NOT drink kombucha IF you have…
* This beverage is not intended to treat, prevent or cure any diseases. No medical research has been performed to verify these beneficial claims.
* There are divided views about taking fermented foods while pregnant and/or breast feeding. Please consult your Physician/ Naturopath and do your own research to choose for yourself.
*Some people may experience a slightly euphoric, fuzzy feeling from drinking Kombucha. Some may experience reactions, i.e. upset stomach, nausea, jaundice, headaches, which can be related to the “healing crisis” as the body heals, it goes through a detoxification process that may worsen before it gets better. Try lowering the dose or diluting with soda water or cease consumption if further reaction occurs.
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