September 6, 2017
You may have never heard of Kombucha, and yet it’s been around for over two thousand years, and could have some real benefits to your health.
Kombucha: What Is it? Why Should I Drink It?
Originating in China, Kombucha is a slightly sweet, slightly tart fermented tea drink. Sweetened tea is fermented with a Symbiotic Culture of Bacteria and Yeast. Often called a SCOBY or a Mother (due to it’s ability to reproduce) this beverage contains all the necessary bacteria to help balance your gut. It’s been called the “The Tea of Immortality,” and is really on the rise. There isn’t currently a lot of scientific evidence to back it up, mainly just anecdotal evidence. Do not let this deter you, even if it doesn’t have the health benefits that many consumers believe it does (including myself) it is still a healthier and tastier alternative to drinking sugar laden juices and soda.
When you have too much bad bacteria in your system, you can experience a lot of negative impacts. For example, mental fog, fatigue, digestive issues, skin problems, vitamin and mineral deficiencies, and autoimmune diseases. It’s important to consume fermented foods that contain good bacteria to keep balance within your gut. Kombucha is a delicious, easy to make, most of the time easy to find, solution.
Personally, I found that drinking Kombucha regularly has had an impact on my skin and on my recurring yeast infections. I no longer get the breakouts I used to, though I still do sometimes get a couple pimples popping up here and there, and I haven’t had a yeast infection in 8 months (they used to be an almost monthly occurrence for me).
A bottle of store bought Kombucha has been pasteurized and so a lot of the bacteria has been killed off and then added back in afterwards. I prefer to homebrew my own Kombucha, so while the bacteria that I consume from it has occurred organically, I cannot be sure exactly what’s in it and in what quantities. This isn’t something I’m concerned about at all. I brew in a clean environment, in food safe glass jars, and follow a recipe. It’s also a ferment, so once it reaches a certain PH level, none of the bacteria that can harm you can survive. People have been brewing Kombucha for over two thousand years, and I’m sure they’ve been in considerably dirtier environments than my kitchen.
The other plus side to brewing your own Kombucha is that your can experiment with flavours that you like, and that are beneficial to you. I’ve made some pretty killer brews: Apple Cinnamon, Cherry, Mixed Berry, Lemonade. I’m currently brewing batches of “Dr Pepper” made with dates and vanilla bean, Peppermint, and Mango Peach. You could do a turmeric blend for times when you’re feeling sick (turmeric is great for colds!), a classic ginger brew for stomach upset, Or a chamomile lavender brew to help with anxiety and sleep troubles. It’s fun to play around with flavours and find the ones that you like best, because chances are you are limited to a few flavour varieties from the store bought brands available in your area.
I highly suggest you read more about the benefits of fermented foods, especially Kombucha, and introduce them to your diet.
