Whattt is this stuff?! The health drink starting with a “K” has seen such growing attention lately just like all of its other “K” thing friends.. Kimchi, Kefir, Kava, Kratom. One thing is for sure, although most of these are unrelated, these items all go back hundreds even thousands of years, and are from other countries. Kombucha is said to be 2,000 years old coming from either China or the Ukraine— it’s still uncertain for most.
Kombucha is a probiotic, effervescent (sparkling) tea, made by fermenting tea with sugar (we only us organic teas and sugar for this), and using the SCOBY (ohhhh yeah i think I’ve heard of that thing before), and kombucha “starter” culture (fancy name for more kombucha). SCOBY = Symbiotic Culture of Bacteria and Yeast. This SCOBY is kind of like a brewer’s yeast, used every time a new batch is made.
The Kombucha is left to ferment, which goes a little something like this: the yeast eats the sugar and makes alcohol, and the bacteria (comprised of various acetic acid bacteria) eat the alcohol and make more acetic acid.
Also naturally produced in the process are: B vitamins, carbon dioxide (the fizzies), amino acids & micro nutrients. And you can’t forget the cancer & degenerative-disease fighting antioxidants and polyphenols from the teas.
A cocktail of goodness!! (Containing less than .05% alcohol of course 😉)
All of this is to say that this probiotic tea is good for the gut and the mind, helps combat inflammation, provides immune support, & populates the gut with healthy bacteria, all while detoxing the bad & supporting better nutrient absorption from your foods.
It’s seriously underestimated how important the gut is to a healthy body and mind. An unhealthy gut can cause illness, pain, inflammation, disease, and serious brain fog and lethargy.
Stay following our page to get more knowledge on all things Kombucha, health & the herbs & ingredients we use! 😊 🌿 🥂