Bringing balance to the body so it can heal itself naturally.
Kombucha is an ancient drink known as the elixir of life. Its first recorded use was in 221 B.C. in China, where it was called the “remedy for immortality.” It has been used as for thousands of years in various cultures to support immunity and cure ailments.
Countless fans of this elixir will testify that Kombucha boosts the immune system, detoxifies the body, provides energy, increases metabolism, cures arthritis and heals joint pain. Yet, researchers are still trying to prove this true, and determine how it is working in the body. What did the ancient people know that our modern research has yet to uncover?
Kombucha is best known for its effect to the gut. It contains probiotic organisms, which replenish the good gut bacteria and support the digestive process. Modern life with antibiotics, chlorine, fluoride, pesticides and toxins can wipe out the beneficial bacteria in the gut, leading to health imbalances.
Made by fermenting tea using a SCOBY, symbiotic culture of bacteria and yeasts, kombucha contains useful substances such as B vitamins, enzymes and amino acids.
Every batch is slightly different but all contain beneficial bacterias, gluconic acid, a pH regulator and acetic acid (a blood sugar stabilizer and anti-microbial acid). Most contain an analgesic (pain reliever), an anti-arthritic compound, an anti-spasmodic compound, a liver-protective compound, and several anti-bacterial compounds. The results vary and the drink varies too. It seems to have a positive effect on the joints, yet researchers could find no hyaluronic acid or glucosamine among the beverage’s beneficial compounds. Researchers hypothesize that it contains the building blocks of these acids, and the building blocks to many other compounds that produce the range of outcomes people report including detoxification, increased metabolism, stronger immunity, reduced pain and more.
It seems this drink supports the body, bringing it into balance so it may heal itself naturally.
I prefer handmade raw kombucha over many of the kombuchas available in stores. The mass producers of kombucha were recently required by law to take action to prevent continued fermentation in the bottles as they sit on store shelves. This often means pasteurization, which heats the drink and takes many of its great benefits away.
Offering kombucha from our kitchen at Sourced Cuisine not only includes the many benefits for the gut and overall health, but we make it with the added ingredient, love. We want those who drink it to be nourished with nutrients and joy, which in turn brings happiness to us.