Therefore, if you’re drinking kombucha in its raw, organic form, it’s far from the other sugar-laden drinks you might otherwise be consuming - and could serve as a great alternative to soda or fruit juice. Remember, it’s the sugar that the yeast and bacteria eat, similar to what happens in making bread, wine, or beer. It’s important to note that approximately 90 percent of the sugar that’s initially included is used up during the fermentation process. How could that be helpful for weight loss?” You may be thinking, “Kombucha has sugar in it.
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It’s these components that aid in things like preserving cartilage structure and preventing joint degeneration, helping the body’s natural detoxification processes, fighting free radical damage, and improving gut health and digestion. The final product of kombucha contains B vitamins, probiotics, enzymes, antioxidants, glucosamine, and certain acids - all of which can provide health-boosting properties. However, the ingredients and process used to make the beverage do tout their own benefits. The key word there is “claims” - the verdict is still out on most of them and more scientific research studies need to be done. You might have heard some of kombucha’s “benefits” thrown around: These claims range from increasing energy to remedying hair loss to preventing cancer. Organic, raw kombucha is unpasteurized and is often an acquired taste - its distinct earthy and tart taste and vinegar-like smell is a bit different than what most of us are accustomed to drinking, but the health benefits it can provide are well worth giving it a try. The final product is a carbonated, slightly sweet yet somewhat tart, refreshing fermented beverage. A longer fermentation time yields less sugar and more of a vinegary bite to the kombucha. The longer it sits, the more the sugar is fermented. The SCOBY typically floats to the top of the liquid and forms a flat, spongy substance that resembles a mushroom or pancake.Īfter a few days to a month, the tea is transformed into kombucha and is ready to drink. The bacteria and yeast use the sugar as their food/fuel, which facilitates the fermentation process and forms a SCOBY, or symbiotic culture of bacteria and yeast. Sugar is then added, as are bacteria and yeast. It happens like this: The drink starts with tea as its base. To turn this added-sugar-beverage into one that’s more health-boosting, a bit of time is needed for the ingredients to work their magic. Kombucha is a fermented beverage, made from four ingredients: black or green tea, bacteria, yeast, and sugar. Let’s take a closer look at the beverage - and what all the buzz is about. However, it was only recently that this ancient practice of fermenting tea gained popularity - somewhat for its uniqueness, partially for its potential health properties, and also because it’s quite easy to make yourself. What most people don’t realize is that kombucha has actually been around for more than 2,000 years.
But there are still many questions that surround it: How do you pronounce it? What is it? Should you be drinking it for health? Or even for weight loss? They're always refrigerated, have visible culture strands, and offer a bright, tangy bite.This trendy tea has had quite the buzz around it as of late. But don't just take our word for it you can see the authenticity in every one of our bottles. When heated (pasteurized), filtered, or made from concentrate, Kombucha's innate nutritional goodness is compromised and weakened. If Kombucha is not raw, then it's not the real deal.
Words of enlightenment - be good to mother earth and, in turn, she will be good to you - Derrick Credito (English professor & environmental aficionado Colombia, MD). I promise to always craft with pure love and true intentions, to nourish your body and nurture your health - GT Dave, Founder. To this day, every small batch is traditionally cultivated in 5-gallon glass vessels for 30 days - the longest ferment of any brand - using heirloom living cultures to naturally develop the most nutrients possible. That is the standard I set when I bottled my first batch of Kombucha in 1995. Renew, rebalance, rebuild, reclaim, rekindle, recharge.
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