Kombucci?! Kombucha; Same Same but Different

Forewarning; if you don’t like talking about poop, if you don’t even like the word “poop” “mierda” “cacca” “Khn sèx” “lem” “prýmni” and so on…this post may not be for you…but it’s beneficial, so let’s make an exception!

First of all; what is kombucha, it has to be more than just a Whole Foods hype buzz phrase right!? In fact; it is not just another health phase, kombucha has been around for thousands of years.

Let’s dive even deeper into what it is exactly…

Derived from black tea, sugar (cane, honey, or fruit), bacteria, and yeast. The combination of yeast and bacteria cause the tea and sugar to ferment. Considering it is made from tea; kombucha does have a small amount of caffeine (usually less than 15mg per bottle.)

kombuchacollage

If you are familiar with the “mother” in apple cider vinegar; you will notice those little things you see floating at the bottom, it might look a little questionable– but it is the source of so many of kombucha’s benefits. It can also be used to make new kombucha!

I was first introduced to kombucha on the Appalachian Trail 4 years ago; and love reaping it’s benefits! At first I was a little apprehensive, but once I got caught with a GI virus/bug/whatevermakesyoupoopallday type of situation–I became best friends with this naturally fizzy beverage.

During the fermentation process; it becomes effervescent and contains vinegar, b-vitamins, probiotics, acetic, gluconic, and lactic acid– hence the beneficial aid to my shitty situation…(had to, I know cheesy.)

What turns hops and wheat into beer? How does grapes become wine? Who knows how rice turns rice into sake? You guessed it (or maybe you didn’t, but I will tell you) fermentation. Which means, kombucha does have trace amounts of alcohol; in reality though it is less than .5% alcohol. This low percentage allows it to avoid being classified as an “alcoholic beverage.”

While probiotics and good gut buggies are great; we won’t stop there, because kombucha’s benefits don’t! As a result of the fermentation process it has iron; which helps hemoglobin, and in turn increases the oxygen we get to our cells. This cellular level stimulation improves energy levels, especially if you drink kombucha on a regular basis (steady for 2–3 weeks.) It is also a great source of anti-oxidants; which work to combat free-radicals in our bodies.

According to a 2000 review, “It has been claimed that Kombucha teas help cure asthma, cataracts, diabetes, diarrhea, gout, cold sores, insomnia and rheumatism. They are purported to shrink the prostate and expand the libido, remove wrinkles, relieve hemorrhoids, lower hypertension, prevent cancer, and promote general well-being.”

If you remember a couple posts back I talked about the benefits of apple cider vinegar; Kombucha, in congruence with a healthy diet and exercise will greatly benefit you. The acetic acid and polyphenols will also aid in the weight loss process. Acetic acid which is also found in apple cider vinegar.

Please remember though; there is sugar found in any fermentation process, which means don’t go drinking 16oz–32oz a day. I have found replacing a beer at the beach with 8oz of kombucha is just as satisfying, or a glass while cooking dinner as a substitution to wine. Please note no where am I replacing alcohol consumption with kombucha; that is just a coincidence that could and would work for you–I still occasionally drink beer and wine!

Cheers!

 

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