Kombucha Tea
What
is Kombucha Tea???
Kombucha Tea is black or green
tea that has been fermented with sugar, water and a culture called a Symbiotic
culture of bacteria and yeast or a S.C.O.B.Y. for short. The SCOBY looks like a
light tan to brown lily pad or a pancake floating on top of the tea.
People have been making and using Kambucha for thousands of years and
legends abound as to where it came from. It goes by many names like “Booch”
Booshy” Sea monster” Sea Dragon” “Tea Kavas” and countless others. Most folks
like to call the SCOBY a mushroom or “Mother and baby mushrooms” which can be
confusing. The name Kombucha comes from the Japanese word for kelp (Kombu)
because the SCOBY looks kind of like seaweed. The proper name in Japanese for
Kombucha is Kocha Kinoko, which literally means “Red Tea Mushroom”. In Chinese
it’s Hongchajun “Red Tea Fungus” or Chameijun “Tea Mold” or Hongchagu “Red Tea
Mushroom.”
The Chinese were said to be the first to use Kombucha supposedly around
221 B.C. although there is no record in history to show this. It was slowly
passed on through Asia and into Russia by the 1800’s. It finally made it to The
U.S. by the 20th century. I was given my SCOBY in 1996 when I lived
in Washington State. The Pacific North West seems to be one of the first places
Kombucha got popular in America.
For the last twenty years at least, Doctors and scientists in Russia and
the U.S. have been studying Kombucha. They have found that it is chuck full of
gut friendly probiotics, enzymes, B vitamins, and amino acids, as well as
antioxidants and polyphenols. (All good things!)
Friendly bacteria found in Kombucha generally belong to the genus
Acetobacter known for their ability to oxidize sugars and alcohols,
metabolizing acetic acid. This is used to make vinegars, spirits and wines.
Yeasts in Kombucha can include, Brettanomyces bruxellensis, Candidia
Stellata, Schizosaccharomyces Pombe, Torulaspora Delbruecki and
Zygosaccharomyces Bailii. Many of these are used to make wine.
Kombucha usually contains less than 1% alcohol and, although it’s made
with sugar, it has only about 3 grams of simple sugars, per 100 grams and even
less if it is left to ferment for a longer time to make “tea vinegar.” It still
contains caffeine however, unless you use decaf tea, as herbal teas are not
good for the SCOBY. Some people use herbal tea for a while and then switch back
to real tea for a while to “revive” the SCOBY I do not recommend this. Herbal
tea and other flavorings can be added during a second ferment with out your
SCOBY, keeping it safe from harm. Keep your SCOBY safe in its black or green
tea brew.
Why do people drink this
stuff???
People drink
Kombucha for it’s legendary health benefits. I drink it because it’s loaded
with probiotics and B vitamins and minerals. I just feel better when drink it.
I think it’s because it helps with my digestion and keeps me “regular.”
There are many,
many folks out there that say that Kombucha is the great “cure all” they say
that it cures every thing from gray hair and baldness to cancer. These claims
have never been proven. Scientists have been looking into it and so far all
they have found is that has good for you things in it. It is believed that the
antioxidants and all of the vitamins, coupled with the probiotics and enzymes
help to support your body so that it can heal it’s self. And let’s face it, if
you are looking into drinking Kombucha Tea you are already on the path to
wellness and or prevention, so you are most likely already doing things to help
your healing along. Kombucha is just another stepping-stone.
Kombucha Has:
Enzymes, amino acids, polyphenols
Acetic acid- (which is mildly antibacterial)
Butyic Acid (good for the gut)
B Vitamins
Ethanol (Less then 1%)
Gluconic Acid (helps to support the liver)
Lactic acid
Malic Acid
Oxalic Acid
Usnic Acid
And if made with organic cane sugar and spring or good well
water it has lots of trace minerals.
Medical
Warnings:
As with any
thing we do safety should come first.
Wikipedia states:
“A review of the published literature on the safety of Kombucha suggests no
specific oral Toxicity in laboratory animals.” However you should consult with your doctor before
drinking or using Kombucha.
Wikipedia also
states: “ there has been suspicion in isolated incidents of it’s effect
on the central nervous system, liver, metabolic acidosis and toxicity in
general. Acute conditions, such as lactic acidosis, caused by drinking Kombucha
are more likely to occur in persons with pre-existing medical conditions. It
could also cause allergic reactions, and could interact badly with prescription
drugs.”
It has been noted
that some of the side effects that have been reported could have been caused by
unsanitary conditions during the fermentation and bottling process. This is why
it is so important to keep things clean and use your best judgment when making
your brew.
I have not had any
side effects while using Kombucha my self other than problems with the caffeine,
which was remedied by using decaf tea. Also in all of the years that I have
been making and drinking the stuff I have never met or heard of any body
getting sick from drinking or using it.
Still it is a good
idea to ask your doctor about it just to be sure, especially if you take any
kind of prescriptions or have any health problems.
Note:
I think that the caffeine might cause some of the problems that folks might be
having with Kombucha. I’m no doctor, but it has been my experience that
caffeine can really do strange things to you. I have had dizziness, nausea,
forgetfulness, headaches, and believe it or not the feeling of being
intoxicated. All on top of not being able to sleep! I know it is the caffeine
and not Kombucha because I can’t drink regular coffee any more OR EAT
CHOCOLATE!!! As soon as I switched to decaf every thing went back to normal.
Sadly I am the
only person that I know of that makes decaf Kombucha. May be you should try it.
The SCOBYs will never know the difference.
I am commenting on my own blog because I am the first to see it. I think it turned out pretty good and I think that I have a lot of good info on here. Maybe it will help more people learn about Kombucha and I will get to learn more about it my self! Otter
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