Kombucha; elixir or hype?

I just started making my own Kombucha a few months ago to cut down on the cost of buying it. $6-8 bucks a bottle adds up over a run of a week, just like our other crutch, coffee.

Is it as good for us as we are led to believe?

Kombucha: A fermented pro-biotic (pro-life) beverage from a kombucha culture (SCOBY). The fermentation includes teas, wild herbs and a sweetener (usually organic white sugar).

These good bacteria’s help to balance the acids in the stomach helping entire digestive system, from there forms alkalies which in turn alkalize the rest of the body. Kombucha clears the way for the body to digest properly and very importantly assimilate all the nutrients coming in. Many people don’t receive all the amazing nutrients, vitamins and minerals that they are ingesting, but Kombucha absorbs them right in. Kombucha is also one of most amazing detoxifiers and helps chelate and remove heavy metals and toxins received from environmental conditions, food and water. In this detox process, it’s crucial to drink a good amount of water while drinking kombucha to help release these unwanted toxins from the body.

One cup (about 8oz) contains about 7 grams of carbohydrates and about 20% of the daily value of B-Vitamins also contains:

• Bacillus coagulans GBI-30 6086: 1 billion organisms

• S. Boulardii: 1 billion organisms

• EGCG 100mg

• Glucuronic Acid 10mg

• L(+) Lactic Acid 25mg

• Acetic Acid 30 mg

All this can help the body by supporting:

• Liver detoxification

• Improved pancreas function

• Increased energy

• Better digestion

• Improved mood (helps with anxiety/depression)

• Reducing Candida (yeast)

• Helps nutrient assimilation

• May be beneficial for weight loss

So, how much should be all drink?

It really depends on the person but in general this should be treated like medicine and we all have to listen to our bodies. People starting out should start with a few ounces twice a day and then work your way up. If you experience loose stool that is a indicator that you need to back off. I drink about a cup a day depending on the strength of the brew I make.

There are some cautions to note:

• Pregnant and nursing moms and anyone with a medical condition should check with a doctor before consuming. It contains both caffeine and sugar, which should be limited during pregnancy.

• Some people experience bloating from drinking it. This may in part be due to the presence of probiotics and potential changes in gut bacteria. Anyone with a digestive disorder should consult a doctor before consuming.

• If kombucha is made incorrectly, it may contain harmful bacteria and could be dangerous. This is rare but is more common with home brews.

• Preparing kombucha in a ceramic vessel may be dangerous as the acidic brew can leach any lead from this vessel into the finished drink.

But for the most part it is a healthy, safe beverage to enjoy 🙂

Should I be concerned about the alcohol content?

Kombucha does contain a very small amount of alcohol, which has been a source of much controversy in recent years. Sources estimate that store bought brews contain 0.5% to 1.0% alcohol. To put this in perspective, a person would have to drink a six pack of kombucha to approach the alcohol in a single 12oz beer. In fact, a bottle of kombucha would have a comparable alcohol content to an over-ripe banana. Store bought brew containing over 0.5% alcohol must be labeled as such and often an ID is required to purchase it. Homemade kombucha also typically contains more alcohol than store bought, though still not much.

Bottom line: It’s delicious, healthy but with anything fermented we have to be cautious. Also it is important to note that the research doesn’t yet support the health properties but in general it is considered safe to drink if from a reputable source. Alway consult a doctor if you a pregnant or breast feeding.

I’ll post a recipe this week 🙂

Mel ❤️

Sources:

R. Jayabalan, P. Subathradevi, S. Marimuthu, M. Sathishkumar, K. Swaminathan, Changes in free-radical scavenging ability of kombucha tea during fermentation, Food Chemistry, Volume 109, Issue 1, 1 July 2008, Pages 227-234, ISSN 0308-8146, http://www.sciencedirect.com/science/article/pii/S0308814607012940.

Sheng-Che Chu, Chinshuh Chen, Effects of origins and fermentation time on the antioxidant activities of kombucha, Food Chemistry, Volume 98, Issue 3, 2006, Pages 502-507, ISSN 0308-8146, http://www.sciencedirect.com/science/article/pii/S0308814605005364.

P. Semjonovs, I. Denina and R. Linde, 2014. Evaluation of Physiological Effects of Acetic Acid Bacteria and Yeast Fermented Non-alchocolic Beverage Consumption in Rat Model. Journal of Medical Sciences, 14: 147-152.

C. Dufresne, E. Farnworth, Tea, Kombucha, and health: a review, Food Research International, Volume 33, Issue 6, July 2000, Pages 409-421, ISSN 0963-9969, http://www.sciencedirect.com/science/article/pii/S0963996900000673.

Determination of D-saccharic acid-1,4-lactone from brewed kombucha broth by high-performance capillary electrophoresis.

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