Kombu-who?

A few weeks ago, I tried to stuff called Kombucha at a local festival near my house. I had never heard of it before, but the ladies operating the tent were super knowledgeable and all about this kombucha stuff. Apparently, it was some pretty powerful health benefits, so I gave it a try. Um, interesting. I wasn’t 100% if I really liked it or not.

Today I found this stuff, which I’ve seen in the blog world before, but just never realized it was also kombucha.

Yum, it tastes like sparkling grape juice. I’m pretty captivated by this stuff right now. From my understanding, it’s basically fermented black tea. Something about the cultures that form during the fermentation create all kinds of good bacteria.

This is a pretty good summation of the health benefits of kombucha from the Synergy Drinks website:

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. 
  • I’m not sure where health experts lie on kombucha. There seems to be some debate on whether or not it actually has all these benefits. But I can say, after I drank it, I felt pretty darn good. I had more energy and just felt cleaner or something. It’s hard to describe, but I’ll be drinking more.We all want to feel “rejuvenated and revitalized,” right? Give it a try, let me know what you think.

    Have you ever tried kombucha? Do you think it actually has some health benefits or is all just hype?

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    One response to “Kombu-who?

    1. Pingback: Foodie Friday (errr, Monday), part III « Beckersruns

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