Unless you’ve been living under a rock (if you have, it’s okay I’ve got your back), you have probably heard of ‘Kombucha’ – the miracle drink that seems to be taking the world by storm.
But what is all the hype about? What even is it? And if you’re like many women out there, when and where do I restock? In this blog, I will – with as little bias as possible – give you a bit of insight as to what this fizzy fantasy is!
Kombucha is detoxifying, rich in antioxidants and energizing potencies, and able to boost immunity.
If you’re a kombucha pro, skip past this section… but if not, here’s a rundown of WHAT IT IS!
Kombucha is essentially a variety of fermented black or green tea drinks which have incredible health benefits. I grew up with kombucha – as a drink that originated from Eastern Europe – it was trendy all throughout my childhood in Latvia. My family had been cultivating the drink for as long as I can remember. My great-grandmother used to make it for me, and to this day my mother still does.
In ancient times, the Chinese were also diligent drinkers of this fizzy fantasy, and it became known as the ‘Immortal Health Elixir.’
A Fizzy Drink that is Good for You!
Now, this may come as a shock, but Kombucha is actually believed to have some significant health benefits for you! The study found that kombucha is detoxifying, rich in antioxidants and energizing potencies, and able to boost immunity.
It is a beverage full of probiotics and here are some of the benefits of K-Cha:
Benefits of Kombucha
Supports healthy gut
Helps to manage diabetes
Helps to maintain healthy liver
helps with PMS
Helps with Joint paint
Helps with High blood pressure
Increases white cell count
Helps with Constipation
Boosts the immune system
Helps with Arthritis & hair regrowth
Fermentation gives the kombucha beverage its carbonation, BUT it also contains B vitamins, enzymes, probiotics and a significant amount of acetic acid, gluconic acid, and lactic acid. These bacteria actually produce cellulose (the shield of the cells in your body), which merely means you are protecting yourself in the prevention of diverticular disease.
What about the sugar?
Kombucha is made with sugar, but it’s the sugar that ferments. It mostly disappears, and you are left with 1% sugar in a 100ml serve. It’s recommended to drink a glass a day, but I say start slowly, especially when on Body Slimming Detox.
So, in short ladies, it’s pretty dang good!
My personal experience…
This may seem like a lot of information to take in, but truth be told, after years and years of practically living off this stuff, I can really vouch for it. I feel as though the attention that has come about recently is well overdue, and as a mother and wife– who looks after her family and all tasks in between – I am so proud to be able to promote a product that I believe in.
Give it a go!
My lovelies, what I want you to gain from this blog post is not only some random facts about kombucha, but I want you to truly try and introduce it into your life and see how you feel. Don’t ask yourself ‘why,’ tell yourself ‘why not,’ because even if you don’t memorise the eternity of kombucha’s benefits, at least you will know you won’t be missing out on whatever they are! I have been there, done that, and I am here to help you and guide you on your journey to health. So, please give it your best shot and let me know what you think!
Recipe: Almost sugar-free Kombucha
3L boiled water (filtered if possible)
8 black or green tea bags or the equivalent in loose-leaf tea
1 cup white or raw sugar
1 kombucha SCOBY (symbiotic culture of bacteria & yeast that can be purchased online)
1 cup of kombucha liquid from a previous batch or unpasteurised, unflavoured store-bought kombucha
1. Simmer the water and sugar in a large saucepan until the sugar has dissolved. Remove the mix from the heat, add the tea and allow it to rest & cool for 30mins to one hour.
2. Remove the tea bags, and wait for the solution to continue to cool to room temperature. Pour the liquid into a large, sterilised glass container and add the scoby and kombucha liquid. Cover the bowl with a tea towel and secure with string or an elastic band.
3. Keep the mixture in a warm, dry place (the preferred temperature for kombucha brewing is 24C-32C) away from direct sunlight. Leave in a settled state for a minimum seven days & up to ten days.
4. You will notice a baby scoby growing on the top of the liquid. It will also develop a sour, tart flavor as the scoby consumes the sugar.
5. When the sour character is well developed, strain the kombucha liquid from the scoby using a coffee filter or plastic sieve (do not use metal). Keep the scoby, along with one cup of the liquid for a subsequent batch, and either drink the remaining liquid or ferment into a “flavored booch”.
For your own KNOWLEDGE…
Finally, if you’re still interested, I truly encourage you to look into the elixir more for yourself. HERE is a place to start! Research, research, research and learn for yourself about how this Eastern European concoction can change your and your family’s life.
Hope you find this article helpful. Do not forget to leave your comments below.