Kombucha 101

How would you feel if someone told you to drink this:

Welcome to the wonderful, yet sometimes frightening world, of Kombucha.

What exactly IS Kombucha?!?!  Well, according to Synergy, a leading manufacturer…

Kombucha is alternately known as a Chinese tea, a plant, or a mushroom. But it’s not really any of these. It’s a living culture of beneficial microorganisms, and in Kombucha’s case, the whole is infinitely greater than the sum of its parts! Our Kombucha is delicately cultured – some liken it to fermentation – for 30 days. During this period, essential nutrients form like active enzymes, viable probiotics, amino acids, antioxidants and polyphenols. All of these combine to create an elixir that immediately works with the body to restore balance and vitality. Kombucha has been used for hundreds of years throughout the world as a daily health tonic. The culture resembles a light brown, tough, gelatinous disk—and because it’s a living, growing entity, it can regenerate and create new cultures with every batch. In fact, GT’s Kombucha and Synergy are made from Kombucha cultures that are descendants of the original culture GT grew to create his first bottles.

So there you have it.  😉

Check out my homemade Kombucha experience from yesterday:

Special thanks to Krystal for giving us this awesome experience!!!!

Check out some of the photos of the day:

So finally, WHY drink this stuff?????

Kombucha culture has a wide range of organic acids, probiotics, acids and enzymes that give it its extraordinary value. Here’s a brief look at the benefits of each:

Beneficial Probiotics – Due to the prolific presence of pesticides, antibiotics, and preservatives, the beneficial micro-organisms present in our bodies are being destroyed and killed off on a regular basis. These friendly microbes play a huge role in our digestive and immune systems. Therefore, it is crucial that they are replenished from natural sources like kefir, yogurt, and Kombucha. Our beverages contain Lactobacillus Bacterium and S. Boulardii, which can help support a healthy digestive and immune system.

Live Active Enzymes – Active Enzymes are generally only found in foods that have not been cooked, processed, or refined. They are like the “spark plugs” for the body’s cells because they put “life” back in our bodies. If you think about it, the body is a living thing; why would you feed it something that is dead?

Polyphenols – These are antioxidants that fight off the free-radicals that stress the body and compromise its youth and health.

Organic Acids
These nutrients can help promote tissue and blood alkalinity and help normalize the natural process of homeostasis throughout the body.

  • Lactic acid helps maintain healthy digestive action (through the probiotic lactobacilli) and for energy production by the liver
  • Acetic acid is an antiseptic and inhibitor of pathogenic bacteria.
  • Glucuronic acid, normally produced by a healthy liver, is a powerful detoxifier and can readily be converted into glucosamines, the foundation of our skeletal system.
  • Usnic acid has selective antibiotic qualities which can partly deactivate viruses.
  • Oxalic acid encourages the intercellular production of energy, and is a preservative.
  • Malic acid also helps the liver to detoxify.
  • Butyric acid protects human cellular membranes, and combined with Gluconic acid strengthens the walls of the gut in order to combat yeast infections such as Candida.
  • Nucleic acids, like RNA and DNA, transmit information to the cells on how to perform correctly and regenerate.
  • So there you have it, folks.

    What is your Kombucha experience???  Do you like it, love it, tolerate it?


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    23 responses to “Kombucha 101

    1. I just recently tried Kombucha and WOW did NOT know it was going to have such a ‘bite’ lol First I tried the multi-green and thought ugh this has to be the worst flavor, but then I tried the ginger and HATED it…I think the only one I haven’t tried that my store has is the citrus..That’s so neat that you made your own!

    2. Ashlei

      Ok I’m so going to Earthfare right now to get the plain Kombucha to grow my own scoby and then I can finally make my own! I loved the videos; they really made making your own look super easy. I’m totally jealous of those huge jars of kombucha you have!

      It was great seeing you this morning too! Crazy 8’s!! Hope your knee didn’t bother you too much!

    3. I tried Kombucha when I was doing Bikram Yoga. I sort of think of it as a medicine that you have to take once in awhile – it’s not the best tasting, but it’s good for you.

    4. Mmmm Kombucha! Love that stuff!

    5. Michelle

      I’ve always wanted to try Kombucha, and have always been tempted to buy it when I’m at the health food store. However, does it kind of taste like vinegar?

      • It does have a small vinegar bite, but it is due to the fermentation. To be honest, it tastes like poo….at least to me. The health benefits outweigh the taste, though…and they are strangely addicting!

    6. i had it once and HATED IT!! but i need to give it another chance!! I hear soo many great things!

    7. YUM. Kombucha….the best. I’m so glad you thought of me while brewing yours. 🙂 I can’t believe you actually made your own! So adventurous!

    8. I have never had it but after reading this post, I would love to! 🙂
      Check out my blog for my giveaway!

    9. LOVE Kombucha. Addicted.

    10. I only heard about this stuff after the recall at Whole Foods — I still have yet to try it…although now…I’m not sure I want to! HA!

    11. I love Kombucha… there’s something inherently gross and delicious about it all at once… AND I always feel healthier afterward 😉

    12. I recently sampled kombucha for work and absolutely hated it. It was an in-development drink for a major brand, so I wonder if it’d be any better home-brewed. My co-workers affectionately nicknamed it “skin-water,” haha. 🙂

    13. Pingback: Brew Your Own Kombucha 101 « The Vegster

    14. Ive been posting for a few weeks about brewing my own! Saw this linked on ashlei’s blog. It’s been great fun and I have enjoyed it and even ordered a few supplies like a heating element and a few other tricks up my sleeve i plan to post about to really make a consistent brew!

      It’s good!!! stuff!!! my 3 yr old drinks it. I posted about it yesterday 🙂

    15. I heart kombucha, though I will say my first experience wasn’t so great. My favorite flavor is Cranberry- kinda tart, hint of sweet. I miss it now that it’s been pulled from most of the grocery stores though… I love that you made your own. That rocks! 🙂

    16. Karen

      WOW So I read that the government is thinking about taking this off the shelf as it is fermented tea that has a alcohol limit of 0.5. Careful with this GROSS stuff. 🙂

    17. Lorin

      Where did you go?

    18. Nadia

      I have never tried kombucha but would love to! I had a quick question about spin classes for you…Have you or anyone in your class figured out the approximate calorie burn in a 45 minute class, the miles you typically do in the class and what your heart rate is during the class? I know it varies drastically from person to person (esp. for me, since I’m a girl and thin) but I’m just curious. Thanks!

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