Crazy for Kombucha

Kombucha is definitely not the new kid on the block. It can trace its roots back to the Chinese Qing 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.

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, take your kombucha and medications away from one another.

Kombucha is becoming more popular as a commercially produced drink.

You can find the double fermented carbonated beverages — in flavours such as grape, ginger and raspberry — in many natural and health food stores. These drinks make a wonderful alternative to sugar-filled sodas.

Homebrewed Kombucha

Note: Use non-metal utensils and sterilize tools and jars.

Ingredients

In a clean environment, gatherthe following:

• 1 gallon glass jar

• 8-10 black or green teabags (or loose tea equivalent)

• 1 cup organic sugar

• 1 SCOBY (you can either grow your own or purchase one from various online sources)

Directions

Brew 1 gallon of hot water with8-10 teabags. Add 1 cup organicsugar (organic white actuallyworks best and is mostly eaten upby the bacteria). Make sure you letthe tea cool.

Pour the brew into the gallon glass jar leaving a ½-inch space at the top.

Add your SCOBY to the top of the jar and secure with a coffee filter and rubber band.

Let the brew sit and ferment for seven days. It should taste tart and slightly sweet.

Second Fermentation: (to achieve the carbonated beverage)

Remove the SCOBY to a bowl. Pour 1 litre of your favourite juice into the gallon jar. Pour fermented kombucha into the jar leaving ½ inch of space on top.

Set aside ½ cup of kombucha to cover the SCOBY to store for future use. Close lid tightly and leave 2 to 4 days depending on the amount of carbonation desired. Serve chilled.

Nutrition facts per serving Calories 54; protein 3 g; fat 0 g; carbs 13 g.