Why Kombucha Can Enrich Your Life
January 15th is World Kombucha Day (National Booch Day)! Our personal favorite day! Why do we love kombucha so much, and why can it be good for your body to replace conventional soft drinks with kombucha?
Back to a Traditional Diet
The fermented tea drink is not only a refreshing beverage but a way of life. In life, everything often has to happen very quickly, and the many stimuli can be overwhelming, or external circumstances create pressure. To make kombucha, we need to be patient and let the fermentation proceed slowly. In the end, a living, delicious, and refreshing drink is created that naturally enriches our lives. It is vegan and naturally probiotic and can positively influence your health. Patience pays off. Good things usually only develop over time and can then sustainably change one's life. A drink made through traditional food craftsmanship, completely in line with the Slow Food movement, not only tastes good but is also nutritious and does not unnecessarily burden the resources of our Earth and our environment.
Kombucha is Made on a Tea Base
A good and flavorful tea is essential for an intense-tasting kombucha. The tea fungus consists of various yeasts and bacteria, as well as small microorganisms, and requires nutrients such as caffeine, nitrogen, and theanine to grow and thrive. These are found in Camellia Sinensis tea varieties. Tea provides the SCOBY with important antioxidants and polyphenols and serves as its nutrient base. It also contains many important nutrients, such as vitamins C and B. After up to 14 days of fermentation, the initially sweetened tea becomes a refreshing drink with a comparatively low sugar content. The sugar is almost completely metabolized by the SCOBY, and other important nutrients can form. These include organic acids and vitamins, as well as gluconic acid, which is responsible for the kombucha flavor.
Save on Supplements Through Conscious Eating
Often, we are not conscious enough of what we consume, leading to deficiencies that many of us try to compensate for with supplements. If you look at your diet a bit more closely, sometimes it's just small adjustments that can help us prevent these nutrient or vitamin deficiencies. By regularly consuming certain foods, you can avoid these and almost completely do without supplements. Kombucha can also be such a lever for you.
These ingredients can form during the fermentation of kombucha:
| Amino Acids | Besides water, the human body is largely composed of amino acids, the smallest building blocks of proteins. These are important for the formation of new vital proteins and also play a crucial role in the transmission of impulses between nerve cells, as well as in metabolism. |
| Butyric Acid | This acid is formed by the breakdown of glucose and various bacterial strains contained in kombucha, which are also found in the human large intestine. It enables the formation of healthy intestinal cells and inhibits inflammation. |
| Succinic Acid |
Succinic acid is often used as a supplement that has a positive effect on the human organism. It acts as an antioxidant, is said to promote the recovery of the nervous system, and slow down the aging of human cells. It also breaks down acetaldehyde, a toxic byproduct of alcohol metabolism, and can thereby alleviate unpleasant hangover symptoms. |
| B Vitamins |
The group of B vitamins is vast and affects many different body systems. The following B vitamins were found in researched kombucha samples:
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| Acetic Acid | The acetic acid produced during kombucha fermentation makes it virtually impossible for foreign microbes (microorganisms) to contaminate the tea. It has strong antibacterial properties. Furthermore, it can cause a drop in blood sugar levels, as it is involved in the breakdown of sugar and starch. |
| Enzymes |
Enzymes are proteins composed of amino acids that act as catalysts for chemical processes in the human body. They aid digestion and help the body absorb various nutrients from carbohydrates, plant fibers, fats, and proteins. |
| Gluconic Acid | During the breakdown of glucose, gluconic acid is produced as a byproduct by the bacterium Gluconobacter. This bacterium is present in both our intestines and in kombucha. |
| Probiotic Lactic Acid Bacteria | The accumulation of living microorganisms can have a particularly health-promoting effect on the human organism. The intestine, in particular, can benefit from probiotic lactic acid bacteria. They actively support the maintenance and development of the intestinal flora and simultaneously strengthen the immune system. |
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