2 September, 2016
While the origin of Kombucha can be debated (most believe it originates from China over 2,000 years ago), this is an interesting sparkling beverage that not only tastes great but may also be good for your health.
Kombucha starts its life as a tea (black or green) which is sweetened with various sugars such as those from corn, beets, sugar cane, honey and fruit. The mixture is then fermented with an assortment of ‘good-for-your-gut’ microbes. The “Symbiotic Culture of Bacteria and Yeast”, affectionately known as a SCOBY will transform this sweet tea into the tart, sparkling, refreshing drink we call Kombucha. The tart sourness in Kombucha can be likened to that occurring in natural yoghurt or a Belgian Lambic and comes from the organic acids contained within.
Potential health benefits of Kombucha may include:
- Improved Digestion (probiotics & enzymes)
- Increased Energy (B-Vitamins & Iron)
- Detoxification (antioxidants & enzymes)
- Joint Health (glucosamines)
- Improved Immune System (probiotics and antioxidants)
Body & Brain Centre is now proud to stock Kombucha from Australian made and owned Kombucha Me. These gluten and preservative free, organic products are a healthy alternative to soft drinks. Whether you are keen to trial their potential health benefits or are just looking for a refreshing drink after working hard at Pilates on a Monday night, why not try the Original, Rose, Elderflower or Ginger flavours stored cold in the fridge at Body & Brain Centre!
Additional / Technical Information:
While the organic acids, B-Vitamins and Vitamin C may be helpful, the main benefits of Kombucha come from the live bacteria preserved in the bottle. Bacterial strains vary from SCOBY to SCOBY however most brews contain a vast array of organisms including Saccharomyces Cerevisiae (the yeast used to raise bread and ferment beer and wine), Lactobacillus (the good bacteria found in yoghurts),Brettanomyces (responsible for the unique flavours in a Belgian Lambic) and most importantly, Acetobacter.
The Acetobacter in Kombucha are not only responsible for the physical formation of the SCOBY but are also able to ferment alcohol produced by other yeasts into acetic acid, thus limiting alcohol content. It is thanks to Acetobacter that we can enjoy the benefits of Kombucha without the adverse effects of alcohol. In fact, all Kombucha sold in Victoria must, by law, contain LESS than 0.5% ABV.