This fermentation process is not entirely dissimilar to the way wine is made (yeast eat sugar in grape juice and poop out carbon dioxide and alcohol), and as a result, kombucha bacteria produce a small amount of alcohol (usually between less than 0.5-2 percent ABV) as they eat the sugar, but also release glucuronic acid (believed to be a detoxifier), B vitamins, and more. The SCOBY, or kombucha culture, is composed of a collection of bacteria and yeast which eat the sugar in the brew and, in turn, produce a tart, effervescent beverage. Kombucha is commonly made from a base of sweetened green or black tea (hot water and sugar are combined, tea leaves are steeped, then that mixture is cooled, and a small amount of previously brewed kombucha is added in to balance acidity), to which the brewer adds a SCOBY (or Symbiotic Culture Of Bacteria and Yeast) starter, a round blob that looks like a flattened jellyfish. While kombucha-which is technically a fermented tea-has been consumed throughout the world in places like Russia and China for centuries, it's still a relatively new drink in the U.S. So, the added benefit of a wellness-promoting product made the kombucha taste that much sweeter. Taking a closer look at the bottle, I realized kombucha was some kind of health drink that apparently, according to marketing jargon on the label, helped the founder's mother beat cancer. It certainly wasn't sweet (which I appreciated), and I sort of liked the fermented funky flavor. I wasn't entirely sure how I felt about the taste at first. Pow! Sour tang and prickly carbonation walloped me in the face as I swallowed the vinegary drink. But going with Original for a first taste seemed like the right idea. Out of pure curiosity, I bought the bottle, noting a few other flavors on the refrigerated shelf, like Gingerade, Cranberry, and Citrus (now named Lemonade). So, I flipped over the vessel to find tea, sugar, water, and "100% pure love!!!" listed as ingredients. This is because they increase the body's production of hyaluronic acid, a compound that preserves, maintains, and protects joints in a variety of ways.Looking for a not too sweet soda alternative at Whole Foods in Venice, California about seven years ago, I picked up a clear glass bottle with a white and blue label that read, " G.T.'s Kombucha." The flavor was described as "Original." What's kombucha? I wondered. Glucosamines are considered to be a powerful preventer of and treatment for arthritis. Kombucha features a group of chemical compounds called glucosamines. In Russia, kombucha is known as tea kvas (with kvas being a sort of homemade Russian malt beer) and said to be the reason that large areas of the country have abnormally low cancer rates. Some of the nutrients found in kombucha, like glucaric acid, have been found to reduce the risk of certain cancers.These include improved digestion, reduction of the symptoms of fibromyalgia, fighting off candida (parasitic yeast) growth and increased mood stability and mental clarity. There are many health benefits associated with probiotics and by extension, kombucha. Living kombucha contains an enormous amount of beneficial bacteria, meaning that it is probiotic in nature. Kombucha is widely reported to aid in digestion and stomach/intestinal health.Several of these substances may decrease the load on the pancreas and liver, thus aiding the body in its natural detoxification process. Furthermore, the antioxidants in kombucha may boost the immune system and increase energy levels. Kombucha is rich in many amino acids, enzymes, bacterial acids, probiotics, antioxidants, glucuronic acid, trace minerals, B vitamins, and various other powerful nutrients. Kombucha nourishes and detoxifies the body.
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