Kombucha- Why I drink it and how to make your own.

Posted on Posted in Cancer, Health, Prevention, Products, Recipe, Research, Wellness

Vitali-Tea

 
Kombucha, once a staple used by the samurai warriors in Japan, is quickly gaining popularity among Capetonians. Known for its probiotic benefits, ‘The Booch’ is believed to support digestion and strengthen the immune system.
Considering that kombucha originated in the third century BC and is now seen as commercialized refreshment, very little scientific research has been carried out to confirm the long list of health claims.
However, researchers from the University of Latvia have managed to gather 75 studies attesting to the proven health properties of kombucha and have summarized them into these points:
  1. Detoxification
  2. Antioxidants
  3. Energy
  4. Immunity
  5. Gastric Illnesses
  6. Obesity
  7. Diabetes
  8. Kidney Toxicity
  9. Endothelial Function
  10. Atherosclerosis
  11. Hypertension
  12. Anemia
  13. Liver Function
  14. Nervous System
  15. Asthma
  16. Joint Problems
  17. Cancers
  18. Antibiotic Resistant Infections
 
Follow the link to check out an article which references and expands on each point listed above

HOME GROW YOUR BOOCH

I was recently given a SCOBY to start ‘brewing’ my own booch. The SCOBY, which stands for ‘symbiotic colony of bacteria and yeast’ is a light brown, tough, gelatinous, living and growing disk or ‘mothership’ that floats above your tea during the fermentation process.
With a bit of help and guidance, 2 weeks later I was sipping my first batch and now, have a constant, self-renewing supply of kombucha for the whole practice!
Here is a simple step by step summary that worked for me
Step 1: Make Iced Tea
  • 14 cups of water
  • 1 cup sugar
  • 8 tea bags
Step 2: Ferment
  • Add starter SCOBY (mothership) to your tea in a sterile container and cover with a thin (breathable) cloth.
  • Allow to ferment to your preference (7-30 days)
  • More time to ferment= more vinegar taste
Step 3: Bottle and Drink
  • Cool your finished product in the fridge to prevent further fermentation
  • Or add more sugar before bottling to increase carbonation (fizz). Fruit juice works too and adds a bit of flavor (try pineapple, ginger, cinnamon)

GOOD LUCK AND ENJOY 🙂

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