Kombucha: Magical Health Elixir Or Just Funky Tea?
Fermented tea known as Kombucha has been rapidly growing in popularity among health food lovers. The bubbly fermented tea full of probiotics has existed for thousands of years, but has seen a rise in popularity in both bottles and on tap in just the past few years. It originated in China in the third century BC. Then it made its way to Russia, India and Japan where it became a staple among Samurai warriors. Today it is also popular in Poland, Germany, Bulgaria, Indonesia and many other cultures.
Kombucha – or “the booch” to its fans – is made from green, black and white tea, nowadays also made from herbal tea. It’s fermented for at least a week with sugar and a fungal culture consisting of a mixture of bacteria and yeast. The starter is called a “SCOBY”, which is an acronym for “symbiotic colony of bacteria and yeast”. The culture resembles a light brown tough, gelatinous disk, which is a living, growing organism.
Sometimes called “mushroom tea”, Kombucha has been associated with a long list of health benefits. It’s a probiotic drink with helpful bacteria that support digestion and the immune system. It also contains enzymes, amino acids, antioxidants and polyphenols.
Here are some more healthy reasons to raise a glass of Kombucha!
Probiotics – healthy bacteria:
- improves digestion – alleviate constipation, help clear up candida, helps healing of ulcers
- alkalizes the body – detoxifies the liver, improves pancreas function, lowers glucose levels, increases metabolism
- rebuilt connective tissue – helps arthritis, gout, rheumatism
- high in antioxidants – destroy free–radicals that cause cancer = cancer prevention
- boost energy – help with chronic fatigue, reduce blood pressure, relieves headaches & migraines, reduces kidney stones, improves eyesight
- heals eczema – can be applied topically to soften the skin
- prevents arteriosclerosis – a disease where plaque builds up inside the arteries, aid healthy cell regeneration
- reduce gray hair
How much should I drink?
Start slowly because Kombucha has a detoxifying affect. If the liver is not functioning properly, it can be overwhelmed by the toxins being released. This may be why some people report an allergic reaction to Kombucha. For that reason, some experts recommend drinking plenty of water while taking Kombucha to help flush toxins from the body.
It’s best to use Kombucha in moderation to begin, it is suggested that a 5 ounce serving of Kombucha daily is sufficient to have a positive probiotic effect but there is no recommended serving size.
At café evergreen we proudly offer Kombucha on tap. Our house Kombucha is fed, not sweetened with organic raw sugar, which is quickly metabolized by the hungry microorganisms living in the brew. One 12 ounce serving of our Kombucha has only 15 calories. The low sugar and low calorie organic beverage is a refreshing and healthier alternative to soda. We serve it on its own or add it to some of our drinks, like our “Summer Cooler”….fresh watermelon, Kombucha and a hint of mint added to our house made lemonade, this makes this drink one of our most popular beverages.
Cheers,
Annette