12/30/2023 0 Comments Synergy kombucha commercialMany fermented food starters are called mothers. Why? Because, each batch, the mother will create an additional SCOBY called the baby, which can be used to propagate new batches. The SCOBY is also referred to as a mother. Fans of the beverage often refer to it affectionately as “booch” or as it has been called through the ages, “the elixir of life” or “tea of immortality.” It’s sometimes referred to as “mushroom tea”, as the SCOBY can appear to look like a mushroom cap. It can be purchased in supermarkets, discount warehouses like Walmart, restaurants, bars (it is used as a mixer), farmers markets and at breweries. Buyers can find kombucha well beyond the traditional retail outlets like health food stores. With less than ⅓ of the sugar commonly found in soft drinks, and numerous healthful properties, health conscious people everywhere are turning to kombucha to satisfy their thirst.īoth sales and access have recently exploded, as kombucha has gone mainstream, with sales estimated at over $500 million. The drink purportedly originated in China in 221 BC and while that may simply be a romantic tale, it has been brewed at home for centuries, and commercially during the last twenty years. Kombucha is nothing new, in fact it’s very old. They may consume 16oz or more in one serving, 1-3x per day.Īs our friends at Kombucha Kamp say, Trust YOUR gut! Listen to your body and drink the amount that feels good for you. Other people find that drinking kombucha helps them “feel good”, keeps their digestive system flowing and provides energy. Some people who may have digestive issues or compromised immune systems find that incorporating small amounts of kombucha works best for them, usually 4-8oz, 1-3 times a day. Just like every other food, the recommend serving size is what feels good for your body! ![]() Kombucha is a nutrient dense food teeming with living probiotic organisms, healthy acids and trace amounts of nutrients in living form (not synthetically created in a lab). During a second short fermentation, the brewer often adds flavorings like ginger, lemon, fruit juice or herbs to give the beverages unique taste profiles. If the beverage is served “raw”, it will be teaming with healthy bacteria and yeast. During the course of the week-long (or more) fermentation process, the cultures metabolize the sugar and tea components to render a naturally carbonated beverage, with a slightly sweet-tart flavor, full of healthy components like B vitamins, organic acids, antioxidants, and trace amounts of alcohol (see below). Kombucha is a fermented tea beverage, made by adding a symbiotic culture of bacteria and yeast (SCOBY) to a solution of tea and sugar. Download our Kombucha Industry Safety Fact Sheet
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