What is Kombucha?

What is Kombucha?

 

Recently we had a class at the clinic instructed by Tara Chaput about how to make Kombucha. Many people have questions about this amazing health drink. It is easy to make and has many health benefits.

We will be running another class October 8^th, 2013 call us at Family First Chiropractic 403-304-7980 to book. Cost is 15.00 and includes a SCOBY.

www.family1stchiro.ca

 

Kombucha is a symbiotic culture of bacteria and yeast (SCOBY) that forms a zoolgleal mat. This unique beverage has been used for over 2000 years to improve health and fight against infection and chronic disease. The Ancient Chinese called Kombucha the "Immortal Health Elixer" as they revered it for its remarkable health benefits.

Kombucha cultures typically contains many strains of beneficial yeasts that turn sugar into alcohol. One particular strain of bacteria, Gluconacetobacter xylinus ferments the alcohol from the yeast into acetic acid.Kombucha is loaded with organic acids, active enzymes, amino acids and polyphenol anti-oxidants. The most common components include the various organic acids such as acetic acid, butyric acid, usnic acid, oxalic acid, malic acid, gluconic acid and lactic acid. It also contains active enzymes and probiotics.
Kombucha is typically produced in a sweetened green, white or black tea. The best fermentation process uses an organic evaporated cane juice or honey although too much honey can disturb the stability of the culture. Most of the sugar will be remade into organic acids that blunt the blood sugar response so it is very low glycemic and non-inflammatory.

Improves joint function

Kombucha is rich in glucosamines which helps preserve cartilage structure and prevent joint degeneration. Glucosamines increase hyaluronic acid production within the joint which binds moisture thousands of times its weight in the joint cavity. This provides the joint with structure, moisture, lubrication and flexibility while protecting against free radical damage.

Improves digestion and immunity

Kombucha is loaded with probiotic bacteria and yeast that make their way into the gut and ward off parasites and pathogens. It is particularly good at minimizing Candida and improves digestion and nutrient assimilation. Kombucha enhances immunity by inoculating the gut with healthy microorganisms and providing anti-oxidants and enzymes.

Kombucha helps the body cleanse

This beverage is loaded with enzymes and organic acids that help to detoxify the body. This reduces the load on the pancreas, liver and kidneys and helps the body rid itself of unwanted wastes and destroy cancer cells. Kombucha is rich in glucaric acid which has potent anti-cancer activity.

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MAKING YOUR OWN KOMBUCHA

 

What You’ll Need:

 

Gallon sized glass jar

Filtered Water

Organic Cane Sugar

Organic Black Tea (loose or bags)

Scoby plus starter liquid

Large pot

Coffee filter and elastic band

Slotted spoon

Cheesecloth or a tea steeper (if using loose tea)

 

Kombucha Recipe:

 

3 L filtered water

1 cup organic cane sugar

4 organic black tea bags or 4 teaspoons of loose black tea

Scoby

1/2 cup starter liquid with scoby

 

Boil 3 liters of water in a large pot. Add sugar and continue to boil until dissolved. Remove from heat and add tea. Steep for 15 minutes before straining. Let the tea cool in a gallon sized jar until room temperature. Add scoby as well as the starter liquid, cover with a coffee filter sealed with an elastic. Set in a warm (24-30 degrees C), dark place and leave it, undisturbed, for 10-15 days.

 

Testing Your Kombucha:

 

Begin testing your kombucha at day 7. Use a straw or turkey baster to remove some kombucha without disturbing the scoby. The kombucha should be acidic, not too sweet, and to your own liking. (if you wish to test with pH strips, it should read 2.8-3)

 

Finishing Your Kombucha:

 

Remove the scoby (mother and baby) from the jar along with 1 cup of the kombucha. After the first ferment, you may choose to flavour your kombucha with fruit juices or fruit pieces. Bottle the kombucha and set into a warm, dark area for 2-5 days. Move into the fridge and drink when chilled. Kombucha will keep for up to a year in the fridge. 

Dr. Joelle Johnson. www.family1stchiro.ca. 142 Erickson Drive. 403.347.3261 (FAM1)