Kombucha: The Probiotic Drink Everyone Should Have!

Kombucha: The Probiotic Drink Everyone Should Have!

“[Kombucha] brings the body back into balance so that it may heal itself naturally.”-Hannah Crum, Kombucha Kamp

Image courtesy of tiverylucky of FreeDigitalPhotos.net

Image courtesy of tiverylucky of FreeDigitalPhotos.net

Kombucha is a fermented tea drink with ancient and traditional origins in China. Around the turn of the 20th century, it made its way into Russia where it came to be known as tea kvass, and also spread into Germany—the two countries where the most relevant modern-day study has been conducted regarding its seemingly miraculous, revitalizing, disease-curing and preventing properties.

Kombucha is created by fostering a fermentation process between the kombu “fungus,” which is actually a symbiotic colony of bacteria and yeast (SCOBY), and a sugar and tea solution in a glass or ceramic container. The SCOBY is suspended in the liquid, allowed to feed off the sugar and tea, and, when cultivated correctly, the colony thrives and doubles itself in just two weeks’ time.

Often described as the kombu or tea kvass mushroom due to its appearance, the colony infuses the sugar-tea solution with a variety of beneficial products as it proliferates- nutrients, vitamins, enzymes, antioxidants, probiotics, glucosamines and acids, most notably glucaric acids (more on this later).

Once the kombucha has been “in production” for 8-12 days, it is tightly bottled and allowed to mature for another five or more days typically, during which time the yeast continues to produce gas which becomes trapped inside the bottle. The finished product is a sparkling beverage which ranges from slightly sweet to slightly tart, depending on how long the fermentation process lasts.

The taste is generally regarded as very pleasing and refreshing. Once bottled, kombucha lasts for months when stopped and stored properly.

What are the Reported Benefits of Drinking Kombucha?

kombucha

In the mid-20th century, Russian scientists stumbled upon kombucha or tea kvass while trying to determine why cancer rates in certain Russian districts had skyrocketed and others had not.

There was a correlation between the districts with the lowest cancer rates and highest tea kvass consumption. The likely link for this correlation? The beverage’s detoxifying and life-promoting properties!

The liver is one of the most essential excretory organs that figures in detoxifying the body. The liver produces glucaric acid, which transforms toxins, pollutants, free radicals, etc, into water-soluble elements to be carried out of the body through urine.

Kombucha supplies large quantities of glucaric acids to the body, which multiplies the liver’s ability to detoxify the body and possibly prevent cancer.

Those types of contaminants are ear-marked as major causes for inflammatory disease, including arthritis, joint pain, gout, cardio-vascular distress, chronic pain, and low immunity. These conditions typically improve once the pollutants are eliminated.

In addition, kombucha typically enhances joint and general musculoskeletal functionality. Much anecdotal evidence suggests kombucha can figure greatly into fighting cancer by helping the body detoxify, repair itself, and then more effectively fight the disease.

The cultured probiotic nature of kombucha also greatly enhances digestive function. With daily use it has been reported to eradicate chronic digestive issues, especially constipation and candida (yeast) overgrowth in the gut.

Eliminating digestive problems like these is indicative for improvements in mood, reversing mental ailments like anxiety and depression, fighting fatigue, and improving mental clarity.

Boasting this myriad of benefits, who wouldn’t want to give it a try?!

Where can I Find Kombucha?

Most health food stores and many regular grocery stores carry bottled kombucha, but it’s even more effective, less expensive, and simple to make at home.

To start drinking kombucha, begin with a four-ounce glass every few days and slowly increase intake from there, up to three servings daily. It could also be taken upon rising and shortly before retiring for the night. It is essential to start slowly because it can cause a healing crisis in your body.

Kombucha has a slightly sour yet sweet taste and the shorter fermenting time, the sweeter it will be. It tastes great in the summer time especially chilled for a lovely refreshing treat.

Have you tried kombucha? Comment below!

Want to make your own? Order your SCOBY kit from my Amazon shop here!

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