Zwei Einmachglaeser mittelgross mit Kombucha mit Tuechern abgedeckt

World Kombucha Day - Back to the original diet

Why Kombucha can enrich your life

On 21.02.2020 was World Kombucha Day! Our personal favorite day! Why do we love Kombucha so much and why can it do your body good to replace conventional soft drinks with Kombucha?

Mann medietiert auf Wiese Abendsonne

Back to a primal diet

The fermented tea drink is not only a refreshing drink, but also a way of life. In life, everything often has to happen very quickly and the many stimuli overwhelm or external circumstances build up pressure. In order to produce Kombucha, we have to be patient and allow the fermentation to proceed slowly. The end result is a vibrant, delicious and refreshing drink that naturally enriches our lives. It's vegan and naturally probiotic and can positively impact your health. It pays to be patient. Good things usually emerge over time and then can make a lasting difference in your life. This is a drink that is produced by a traditional food craft and, in keeping with the Slow Food movement, not only tastes good, but is also nutritious and does not put unnecessary strain on our earth's resources or our environment.

Tasse auf Untertasse mit Kombucha auf Decke Tuch

Kombucha is created from a tea base

A good and tasty tea is essential for a flavorful kombucha. The tea fungus consists of various yeasts and bacteria, as well as small microorganisms, and needs nutrients such as caffeine, nitrogen and theanine to grow and thrive. These are found in Camellia Sinensis teas. Tea provides the scoby with important antioxidants and polyphenols and serves as a nutrient medium for it. It also has many important nutrients, such as vitamins C and B. After fermenting for up to 14 days, the initial sweetened tea becomes a refreshing drink with a comparatively low sugar content. The sugar is almost completely metabolized by the scoby and other important nutrients can be produced. These include organic acids and vitamins, as well as the gluconic acid responsible for the kombucha flavor.

Save supplements through conscious nutrition

Often we don't pay enough attention to what we eat and therefore have deficiencies that many of us try to make up for with supplements. If you take a closer look at your diet, sometimes it is only small adjustments that can help us to prevent these nutrient or vitamin deficiencies. By eating certain foods on a regular basis, you can avoid them and almost eliminate the need for supplements. Kombucha can also be such a set screw for you.

These ingredients can be produced during the fermentation of kombucha:

Amino Acids Besides water, the human body consists largely of amino acids, the smallest building blocks of proteins. These are important for the formation of new vital proteins and also play a major role in the transmission of excitation between nerve cells, as well as in metabolism.
Butyric acid This acid is produced by the decomposition of glucose and various bacterial strains contained in kombucha, which are also found in the human large intestine. It leads to the formation of healthy intestinal cells and inhibits inflammation.
Succinic acid

The so-called succinic acid is often used as a supplement that has a positive effect on the human organism. It serves as an antioxidant, is said to promote the recovery of the nervous system and slow down the aging of human cells. It also breaks down acetaldehyde, a toxic by-product of alcohol metabolism, which can relieve unpleasant hangover symptoms.

B Vitamins

The group of B vitamins is huge and affects many different body systems. The following B- vitamins were found in researched kombucha samples:

  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B5
  • vitamin B12
Acetic acid The acetic acid produced during the fermentation of Kombucha makes it virtually impossible for foreign microbes (microorganisms) to contaminate the tea. It has a strong antibacterial effect. It can also lower blood sugar levels, as it is involved in the breakdown of sugar and starch.

Enzymes are proteins made up of amino acids that act as catalysts for chemical processes in the human body. They aid in digestion and help the body absorb various nutrients from carbohydrates, plant fibers, fats and proteins.

Gluconic Acid When glucose is broken down, gluconic acid is produced as a byproduct by the bacterium Gluconobacter. This bacterium is present in our intestines as well as in kombucha.
Probiotic lactic acid bacteria The accumulation of living microorganisms can have a particularly health-promoting effect on the human organism. The intestine in particular can benefit from probiotic lactic acid bacteria. They actively support the maintenance and build-up of the intestinal flora and at the same time strengthen the immune system.

KOMBUCHERY Blog Autor Merle

Thanks for reading!
For more of my articles from A, like alcohol-free kombucha cocktails to Z, like lemon ginger kombucha, check out our KOMBUCHERY blog. Let's learn more about kombucha together!

Note: This article is intended for informational purposes only and should not be construed as professional analysis, advice or medical information, but contains the author's personal opinion based on researched literature and personal experience on the subject.

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