Not only can Kombucha help you lose weight, but it can also make you feel great and look great! Due to the natural acids found in Kombucha, you can start your health in the right direction! If you don't know about kombucha, or K-tea, it's a natural fizzy drink, slightly tart with a hint of sweetness that resembles apple cider and is somewhat addicting. Even though the tea has a bit of tartness and has a low ph, like lemons, kombucha is very alkalizing to the body.
Not only will you be enjoying the deliciousness of the k-tea, but your family and kids might be fighting over the last drop of it! (observations from my 5 year old who loves it and prefers it over most drinks)
There are approximately 6 million Kombucha brewers world-wide! Many people who drink Kombucha notice drastic improvements to their health including conditions such as arthritis, digestive orders, poor circulation, high blood pressure, high cholesterol, candida and cancer. Many young people notice it helps with acne, allergies, chronic Fatigue Syndrome, weight loss, eczema and boosting immune systems.
Why Drink Kombucha Tea?
*helps flush the liver and kidneys
*has natural probiotics
*has natural B vitamins which promote energy
*has glucuronic acid which detoxifies
*helps tighten the skin
*may help with acne and skin problems
*has helped heal people with cancers
*may help restore hair color
*improves your natural immunity
*may help with weight loss
*helps with constipation
*may reduce sugar cravings
*is highly nutritious
Scientifically found in Kombucha:
*LACTIC ACID: Lactic acid is essential for the digestive system.
*CITRIC ACID: Acts as an antiascorbic.
•ACETIC ACID: Its main function is to inhibit harmful bacteria. Acetic acid is used as a preservative because of this action and is what gives Kombucha is smell and kick!
•MALIC ACID: Is used in the body’s detoxification process and detoxifies the liver.
•OXALIC ACID: Encourages the cellular production of energy and is a natural preservative.
•GLUCARIC ACID: Is effective against many yeast infections such as Candida and thrush and is a powerful detoxifier and can readily be converted into glucosamines, the foundations of our skeletal system. (helps with wrinkles, a natural collagen effect)
•BUTYRIC ACID: Is produced by the yeasts and when working with gluconic acid, might help combat yeast infections such as Candida.
•NUCLEIC ACID: Work with the body aiding healthy cell regeneration and transmits information to the cells on how to perform correctly and regenerate.
•AMINO ACID: A group of acids which are the building blocks of protein. Your muscular system is made of proteins.
•ENZYMES: Are proteins that act as catalysts, speeding the rate at which biochemical reactions proceed
The drink can be purchased in most grocery stores, however it can be a little expensive, so I recommend making it yourself! The process of making it is fun and easy to do! All you need is a Kombucha Scoby, or mushroom start, (although it is not a mushroom, but a jellylike substance) or Symbiotic Colony of Bacteria Yeast, the good ones, not the bad bacteria and yeast!
** You can substitute 1 tsp of loose tea for 1 tea bag
13 cups non-chlorinated water (see below for removing chlorine out of the water)
6 tea bags green tea (our favorite) or black tea (organic if possible)
1 cup sugar (we use organic)
1 Kombucha Scoby (included in starter kits, buy online here)
3/4 cup kombucha starter liquid (included in kits or use 1/4 cup distilled vinegar)
Boil 13 cups of water in a stainless steel pot. Boil for 10 minutes to remove the chlorine if your filter does not remove it. Add the sugar and boil for 5 minutes. Add the tea bags, place lid on and remove from heat. (*see instructions below if you wish to decaffeinate.) Let the tea steep 15 minutes and cool to room temperature. (I stick my pot outside when it's cold to make the process faster, making sure the lid is on.) (Metal, even rings on hands should NEVER touch the scoby culture or starter liquid so be aware of that.) Remove the tea bags or strain the tea. Poor your starter tea into a glass jar. If the tea is too warm it can kill your scoby, so make sure it's room temperature. Next, place the kombucha scoby and your starter tea (your culture will be floating in the starter tea when you receive it) in the tea (plastic may leach into tea so only use glass, although if you want to use plastic, make sure it's a food grade plastic with the number 1 or 2 on the bottom.) Make sure there is 1"-2" of room at the top for the tea to "breathe" while brewing. Cover with a coffee filter, a piece of paper towel, or a thin cotton t-shirt and secure with a rubber band (to keep fruit flies out) (cheese cloth should not be used, as it lets in fruit flies.) Place in a warm pantry or on counter (just not in direct sun) and do not disturb. Disturbing it could cause the newly growing baby scoby on the top of the surface to sink, and if this happens the baby scoby will not grow into a thick scoby. Start tasting after 6-7days (you can use a straw) and let it brew until your preferred taste. The longer you brew, the more vinegary it gets, and there is less sugar remaining in the tea. When you see bubbles at the top of the liquid, it should be just right, nice and tart and sparkling. Ours takes about 6-9 days depending on the temperature, although it can take up to 10-14 days in cooler weather. In the warmer months it does not take as long. Some prefer even longer brewing times. Remove the mother scoby (mushroom) and the baby scoby (mushroom) (new mushroom) which may have attached itself to the first. Strain the tea using only plastic (not metal) strainers. Bottle and place in the fridge. The cold slows down the fermentation. Start all over again!
*If you want some natural carbonation, simply pour your finished tea into mason jars, leaving a few inches of space at the top. Tighten the lid. Let the tea sit 3 days before placing in the refrigerator. Once you open the jar it will be a little fizzy. Delicious!
*To decaffeinate= most caffeine is released during the first 30 seconds after it boils. In a small pan with a small amount of water, just enough for the tea bags to be saturated with water, boil the water with the tea in and after 30 seconds, quickly remove from heat and pour off the liquid. Now put the tea bags into your boiling sugar water. Supposedly this removes most of the caffeine, but does not remove the nutrients needed for your scoby to feed off.
Quick Method: *If you have fresh, spring or filtered water, you can speed the cooling of the tea. To do this, boil only half of your water with the sugar and tea. Once the tea has cooled a little, pour the remaining half of water into the glass jar and pour the warm sugar tea in with it. We recommend this only if your water has no chlorine in. The chlorine can kill the scoby.
How much to drink? Experts recommend starting with 2-4 ounces per day. Some people find this is enough, others drink several ounces per day. We drink it by the glassful, about a cup a day. K-tea is a diuretic so be sure and drink plenty of water as well if you are drinking it regularly. Notice the health benefits and pass it on to friends and neighbors.
Storing extra scobys: Do not store extra scobys in the refrigerator. Simply place your scoby in a glass jar with enough k-tea covering it. From time to time pour a little sugar tea in. Place in a pantry or cupboard away from direct sunlight. It's good to have a few on hand just in case your scoby goes bad from fruit flies or any bacteria that may have gotten in the tea.
Reasearch on Kombucha's Benefits:
There has been great research done on the benefits of Kombucha. including some 300 books and research papers with a majority of the research conducted in Russia and Germany. One of the most famous researchers was Dr. Rudolf Sklenar of Oberhessen who studied the benefits of the detoxifying properties of glucuronic acid found in Kombucha. He had great success treating many ailment s including: arthritis, obesity, arteriosclerosis, constipation, improving the metabolism, treating impotence, rheumatism, gout, kidney stones and cancer, especially in its early stages, and invigorating the entire glandular system.
The Japanese have also conducted great research one of which showed the role of polysaccharides found in kombucha and their positive effect on macrophages and T-cells. One study showed that the survival rate in cancer sufferers given polysaccharides was twice that of patients undergoing conventional treatment.
Buy Kombucha Scoby Starts Here.