Crazy for Kombucha
Enzyme-rich tea touted as biochemical powerhouse BY A N N E M I L E S – Natural Health Specialist at Community Natural Foods in Calgary, AB MYCNF
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ombucha is definitely not the new kid on the block. It can trace its roots back to the Chinese Qin Dynasty and has been consumed for thousands of years by civilizations all over the world. We are talking about an amino acid and enzyme-rich tea, usually black or green, fermented with lots of wonderful micro-organisms. As a result, we end up with a Symbiotic Culture Of Bacteria and Yeast, more commonly known as a SCOBY. The SCOBY continues to reproduce indefinitely. About this point you might be somewhere between: “Why would I ever drink this stuff?” and “Are you kidding me?” Assuming folks were onto something special 2,000 years ago and knowing that Americans buy close to $450 million of kombucha annually, it makes sense to look at some of the benefits attributed to this tea.
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Kombucha is touted to be a biochemical powerhouse of B Vitamins, a glorious cocktail of lactic, hyalauranic and glucuronic acids, probiotics and glucosamine. Health benefits may include everything from increased metabolism and energy levels, improved digestion, lowered glucose levels, reduced blood pressure, migraine headache relief, Candida reduction, constipation relief, mental focus and even weight loss. Chinese medicine suggests that kombucha is able to address these issues because it has the ability to balance the body and, in so doing, enables it to heal and protect its own immune system. Athletes may also find benefits in kombucha. Brendan Brazier, an Ironman triathlete and the co-founder of Vega, a company specializing in nutritional workout products, says you can “increase muscular efficacy, improve cardio, and reduce inflammation” with foods such as kombucha. He talks about “relaxed muscles that perform with grace and increased flexibility” after using kombucha pre or post workout. There have been reports of possible side-effects of drinking kombucha tea, but like everything else, common sense is the name of the game. In 2012, the U.S. Food and Drug Administration declared kombucha safe to drink, but there are precautions you should take to enjoy it safely. Start by drinking kombucha in small amounts, two to four ounces at a time. By doing this you gradually enable your body to adapt to a new food and new friendly bacteria, avoiding any initial gas or bloating.
There are many homebrew recipes for kombucha, but crucial to them all is taking special care to use clean, non-metal utensils and to work in a clean environment. If you are taking any medications that are sensitive to acidic conditions,
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