While many of us are aware of the benefits & risks of Kombucha, there is a lot more to this drink than just the basic ‘WOWs’ & ‘NAHs’. In this blog, I’ll cover every possible aspect you should & want to know about Kombucha along with breaking some myths about the consumption, usage & properties of the drink.

So, let’s start off with the basic knowledge of what really Kombucha is.

WHAT IS KOMBUCHA?

Kombucha as we know it is a 100% natural sugar-sweetened tea, fermented by SCOBY (Symbiotic Culture Of Bacteria and Yeast) into a delicious sour tonic beverage. In absolute layman’s terms, it is a combination of 6 main ingredients namely Water, Green Tea, Black Tea, SCOBY, Sugar, and Fruit Pulp.

Although it is sold in different flavors, raw or unflavored Kombucha tastes like an unsweetened lemonade, having a good amount of acidity & mild sweetness.

Packed with living enzymes (which help us digest nutrients), probiotics (which help boost our immune systems), organic acids, and vitamin B (which help us build muscle), Kombucha stands among the top ranks of Healthy & Low-Calorie beverages.

The drink is referred to by different names in different regions:

Tea Fungus – JAPAN, INDONESIA
Tea Mushroom or Teakvass / Teakwas – RUSSIA
Elixir of Life / Champagne of Life / Manchurian Tea – CHINA

CAN YOU PREPARE KOMBUCHA AT HOME?

Absolutely YES!

If you follow the steps correctly & proceed cleanly you can be successful in the preparation of Homemade KOMBUCHA.

The number one problem when keeping all the ingredients on the table is where to find this SCOBY.

Yes, you can prepare that too at home.

To grow your SCOBY:

Leave a jar someplace out of the way and cover it with a double layer of a tightly woven tea towel or napkin secured with a rubber band. Avoid moving or shaking it as this may delay the formation of the SCOBY.

For one week, leave the jar empty. After a week, check it once every few days. If everything goes according to plan, bubbles will start to appear on the surface and will eventually combine to form a thin, transparent layer that resembles and feels somewhat like a contact lens. This layer will begin to enlarge and become opaque.

It is prepared once it is between 1/8 and 1/4 of an inch thick. You can use it to create your first batch of kombucha.

Once you have all the ingredients and equipment (mainly utensils) ready, you can start the process.

HOW TO MAKE KOMBUCHA AT HOME?

It’s a surprisingly simple and straightforward process to make your own KOMBUCHA. Make a pot of strong, sweet tea first, then let it cool. Put the SCOBY in the liquid and transfer the mixture to a gallon jar. Normally, it floats, but during the fermentation process, it may also sink to the bottom, float sideways, or move up and down.

A double layer of delicately woven dish towels fastened with a rubber band should be used to cover the jar. This prevents bugs and dirt from getting inside the jar while allowing air to enter. Place the jar somewhere out of the way of direct sunlight, where it won’t be too much jostled, and where the temperature is typically between 70°F and 75°F. Fermentation is faster at higher temperatures or slower at lower temperatures.

For one to three weeks, let the kombucha ferment. The yeast and bacteria in the SCOBY will begin consuming the sugar in the sweet tea during this time, gradually enhancing the tartness and tang of the kombucha. After a week, you can start tasting it; simply pour some into a glass. It’s time to bottle the kombucha once it pleases your taste buds.

IS KOMBUCHA REALLY BENEFICIAL?

There’s always a debate between what the product claims & the reality behind it. Many studies have proven the claims wrong whereas many have enhanced the reality.

When it comes to Kombucha, a combination of natural substances is likely to be healthy & really beneficial but, is it?
Let’s find out…

To cover all the aspects & possible queries, we studied Kombucha & its properties in detail along with conducting a survey of people who already consume it on regular basis.

The incredible things we found about Kombucha include the abundant presence of vitamins B (B1, B2, B3, B6, B9, and B12) and C which is essential to the human body in the maintenance of its health. The vitamins available in Kombucha are best known for their ability to fuel cells by assisting the body in releasing energy from the food we eat. They basically act as coenzymes assisting the enzymes to perform various functions such as the breakdown of carbohydrates, proteins, and fats.

Breaking it down we found that Vitamin B alone with its constituents present in Kombucha is able to perform & enhance body functions that no other food item or beverage can do:

Vitamin B1(Thiamine), allows your body to use the energy you gain from eating carbohydrates and maintains healthy nerves in your body.

Vitamin B2(Riboflavin), keeps your cells healthy and functioning properly through the process of cellular respiration.

Vitamin B3(Niacin), promotes healthy skin and creates healthy fats needed by the body.

Vitamin B6(Pyridoxine), helps your body absorb energy from dietary proteins and boosts immune function.

Vitamin B9(Folate), helps your body produce new red blood cells as well as new DNA during cell division.

Vitamin B12, also known as the energy vitamin, keeps your red blood cells and nerves healthy.

The presence of acetic acid in Kombucha makes it a significant antibiotic and antimicrobial drink. This means that kombucha is able to kill microbes and help fight a range of bacteria before the body absorbs them. This action prevents the risk of infections like the common cold, sinus, or even flu in the human body.

Kombucha is a potential source of probiotics which ensures a strong and healthy gut. Probiotics provide the gut with healthy bacteria that in return improve your digestion, inflammation, and even weight loss.

The presence of raw materials such as green tea or black tea in kombucha contributes to various health-supporting factors. It contains many bioactive compounds such as polyphenols which function as powerful antioxidants in the body, reduce belly fat, improve cholesterol levels, control blood sugar levels, and reduce the risk of cancer. Also, the richness of antioxidants in tea enhances energy levels in the body.

The presence of glucuronic acid in kombucha contributes to the detoxifying properties of the drink. It helps the liver to expel drugs, pollutants, steroids, and bile acids from the body.

Blown away?

Yes, all that in a bottle of kombucha.

But we as sellers of Kombucha are not biased to mention only the benefits of the drink.

The surveys we conducted helped us to know some downsides too.

WHAT ARE THE RISKS/PRECAUTIONS TO CONSUMING KOMBUCHA?

Most people consume the drink safely every day but some cases tell us that too much of it may cause adverse side effects, such as gastrointestinal issues and headaches, or disrupt kidney or liver infection risks.

From a calculative perspective, people drinking kombucha 12 ounces per day (maximum) saw various benefits in their body systems and processes but exceeding this quantity has proven to cause intoxication to the body. Although the numbers change from body to body these results are for the average normal people not fighting with any known disease or condition.

Individuals allergic to any of the ingredients of kombucha simply shouldn’t consume it.

WHO SHOULD NOT CONSUME methandienone buy in australia online KOMBUCHA?

Kombucha may or may not contain alcohol depending on the seller. Anyways, its concentration is always labeled as such. For a kombucha to be considered non-alcoholic it must contain less than 0.5% alcohol.

As it contains a trace amount of alcohol in some cases, breastfeeding women, pregnant women and those with an alcohol dependency should completely avoid it.

NEER KOMBUCHA is completely alcohol-free & everyone can consume it without any problem as we keep in mind the possible health conditions & prepare a product, best for all.

If you decide to try homemade kombucha, make sure it’s properly prepared. Contaminated kombucha may cause more harm than good.

The amount of caffeine present in the drink depends on how long the tea steeps and what type of tea was used for production.

For some individuals with a condition from caffeinated products, it can cause insomnia, nervousness, restlessness, nausea, increased heart rate, and other side effects. Larger doses might cause headaches, anxiety, and chest pain.

Also depending on the flavor, the sugar content inside Kombucha changes from seller to seller which should be kept in mind while consuming it as a low-calorie drink.

CONCLUSION

Should you consider shifting to Kombucha from the harmful carbonated drinks you consume?

It’s a BIG YES!

Unless you lie in a group of people with some special condition, Kombucha is a drink that will always refresh you, giving you unreal benefits, and with NEER KOMBUCHA’s delicious flavors, the drink will become your absolute favorite.

Don’t worry, at NEER we add only 5% of flavoring, so you can expect a natural-tasting, full-of-benefits, low-calorie drink that would leave you asking for more.

So, hurry up & tell us what we taste like!

And let us know in the comments or DMs about any query you have about KOMBUCHA & we will cover it in the next blog.

NEER KOMBUCHA