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Kombucha: Elixir of Life, Part 1
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Posted by Danielle Downs on Feb.09, 2009
The Taoists Immortals were said to have discovered a recipe for an “elixir of life” that, once swallowed, granted their immortality. Ancient writings describe quicksilver and other frightening mercurial brews that ascetics drank with no luck. The kombucha “mushroom” drink, a beverage of Asian and Russian origins, could be this fabled elixir of life. For anyone interested in detox, rapid healing, or a tonic for chronic conditions, this beverage might be for you.
Kombucha (pronounced in an infinite number of ways) is called a mushroom but it is not. It’s a SCOBY, a Symbiotic Culture Of Bacteria and Yeast. Perhaps the mushroom association is because of the mushroom “look” or because yeast is part of the fungus family. Either way, the living culture floats in a mixture of sugar sweetened tea while it grows. As the cultures eats up the sugar in the tea, it releases powerful probiotics, enzymes, minerals, and nutrients. Strands of the culture will mix into the liquid and can be ingested with the tea. The large “mushroom” itself can be eaten either soft or dried like jerky.
Drinking kombucha as a daily tonic, in place of sodas, or as an afternoon snack has an array of benefits. First, proper fluid balance is hard to maintain in our busy American lifestyle. Drinking kombucha has the initial benefit of putting more fluid into your system. Second, it is a low calorie alternative that can help you break a soda habit. If you are working on weight management, kombucha is a wonderful addition to your healthy lifestyle. The beneficial acids, enzymes, minerals, and probiotics in kombucha tea are ideal for many chronic or recurring conditions. Chronic constipation, sinus infections, acne, uncontrolled yeast, body odor, dry eyes, foot fungus, vaginal discharge or dryness, slow digestion, heartburn, halitosis, and more are all helped with a regular kombucha regimen. Essentially, any mucous membrane in the body can benefit from kombucha, and, as with any tonic, the lymphatic system is cleaned.
Kombucha is a fermented culture. A typical culture will contain up to 0.5% alcohol. Some brewers work to develop the alcohol content and make kombucha wine. If you are taking any medications or therapies that are contraindicated for alcohol, consult your physician or therapist. Pregnant and nursing women should always exercise caution with fermented products
Kombucha Tea is often touted for its health benefits, and rightfully so. Anyone with digestive problems or other toxic condition can attest to its speed and effectiveness. But at $4 per bottle, this magic tonic is prohibitively expensive.
Hooray for Home Brew!
There is surprisingly little information out there in English about home brewing, unless it is published by a kombucha products dealer. It is possible to brew kombucha at home without purchasing anything unusual. There is also cheap kombucha gear that will make brewing extremely fun. This is the first in a series on the kombucha lifestyle. I deeply love my kombucha culture and the extended family I share it with. Home brewing kombucha has become a lifestyle for me, and my body thanks me.
The tea can be flavored in any way you chose. The traditional black tea brew has a sharp acidic flavor, with a distinctive ‘gingery’ tartness that is present in every brew recipe I’ve ever tried. To some, it’s an acquired taste while others immediately find it delicious.
Brewing kombucha is easy and inexpensive. Once your brew station is set up, the cost per gallon is pennies. Kombucha can be dressed up in all sorts of ways to make very exotic flavors. The principle method for the culture is to:
1. obtain a starter “mushroom” via the web, a fellow brewer, or retail location
2. “feed” the SCOBY sugar and water
3. keep the SCOBY warm and clean
It’s like a very low maintenance pet that keeps you healthy.
I brew a continuous drum. There are brew-then-bottle options as well. In future articles I will discuss the specifics of the brewing methods and recipes. Before you begin, analyze if home brewing is right for you.
The culture will need counter space or its own side table. For any method, the maximum footprint you’ll need is 12×12 inches. This space also must be near an electrical outlet as you will need a heat source to keep your kombucha warm. The culture must stay clean yet get plenty of air flow. Cultures are covered with a cloth and secured with a band. The culture needs to be kept out of the reach of children and pets. The culture will also have a vinegar fragrance that is noticeable within about 2 feet.
Kombucha brewing is easy. Just like remembering to water the plants weekly, it needs very little care to flourish. Come back to Green Diva Mom to learn all the secrets of home brew!
Update: 2/11/2009: Pictures added of the undisturbed “mushroom” below: Enjoy!
Posted under Detox For Health, Drinks, Supplements.
Article By: Danielle Downs
Profile: Danielle is an environmental advocate and health junkie. She has worked on sustainability initiatives in the US and abroad to reduce the use of petrochemicals and increase awareness of unsafe business practices. Eating local is how she keeps her family healthy, her carbon footprint low, and her dinner table ethical.
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March 5th, 2009 on 11:15 am
Hi! I want to share a really bad experience I made with a raw Kombucha drink, which I bought at a health foods store yesterday. First of all it is important to know that I’m 18 weeks pregnant. Normally I’m very conscious about the food choices I make. Most of what I buy is organic and I informed myself very well on which diet is good for the development of my baby. So being in this health food store and looking for some uplifting and healthy soda-replacement, the Kombucha drink initially appealed to me. Reading all those health claims printed on the colorful bottle I felt that I was about to doing something really good and healthy to myself. The little note on the bottle that the drink contains trace amounts (less than 0.5 % ) of alcohol seemed safe to me to drink while being pregnant….So I got it, drunk it in the evening and what can I say: I felt totally buzzed. It was very uncomfortable and my heart started to raise as well. Then I looked it up on google and was shocked to find so much advice that pregnant women should steer clear of Kombucha or should not consume more than 4-6 oz. (I had about 14oz). I couldn’t sleep the whole night and now I scared shitless that I might have harmed my baby. Why in hell was there no warning on the bottle? When I looked up the company’s website there was the advice that pregnant women should consult their doctor before consuming it. Who goes to a website before consuming a product that is not known to be controversial? I think I’m not overreacting the experience was just so horrible and frightening and certainly not what a pregnant woman needs. Can anybody tell me what would be the effects on the fetus when overdosing on Kombucha and which consequences would arrive from that?
Thank you so much.
Milla
April 18th, 2009 on 10:04 am
can i use a store bought bottle of kombucha as my starter, once i’ve brewed my tea, and added the sugar??
August 11th, 2009 on 7:39 pm
Yes, you can use store-bought kombucha as long as it’s raw and isn’t flavoured - like GT’s original (blue label). Pour the bottle into a jar, cover it with cloth or an organic coffee filter and rubber band, and let it sit for a few weeks and you will have a SCOBY.
November 11th, 2009 on 8:45 pm
Hello, Thanks for very interesting article. I really enjoyed reading all of your articles. It’s interesting to read ideas and observations from someone else’s point of view… makes you think more. Keep up the good work. Greetings,
December 4th, 2009 on 8:20 pm
Milla … In reply to your post.
I am sorry to hear about your bad experience with Kombucha. I assure you however, that no harm will come to your baby for when you consumed some Kombucha. Rest at ease, you and your baby are in good health (I presume, judging by what you say about your healthy diet).
However it isn’t recommended to drink more than 6 oz. WITH a meal during pregnancy, and if you have do have a bad reaction then perhaps steer clear of it.
Many people who have never had kombucha before and drink an entire 16 oz. will very likely feel what you felt, pregnant or not. And if you drink it late at night be prepared for a boost in energy (kombucha is almost like ‘nature’s energy drink’)
If you want you should look up “Kombucha and Probiotics during Pregnancy” and read about it yourself.
But humans are resilient beings, and I would just focus on the NOW what’s done is done. : )
December 4th, 2009 on 8:24 pm
By the Way Milla, was your baby a boy or girl? I wish you a happy motherhood.
December 28th, 2009 on 6:05 pm
I’m currently 25 weeks pregnant after 2 early miscarriages. I’ve enjoyed kombucha at a rate of 3 or so a week for years. I don’t think they caused my miscarriages but I do think they have helped with my heartburn and digestive issues during this healthy pregnancy. I crave it and get a “buzz” from the B vitamins. Since I eat a primarily vegetarian diet, the extra B12 is great for me. Not to mention the folic acid. I think all bodies are different but drinking a whole bottle the first time would be a bit much for most. That’s why they are listed at 2 servings per bottle.
January 4th, 2010 on 11:13 am
I am trying to brew my first two batches of Kombucha now but am having a hard time keeping the jars at a hot enough temperature. We keep our house at a balmy 50 degrees and wear sweaters and mainly heat the rooms we occupy. I just purchased a heating pad for reptiles so it’d be safe and consistent heat through glass but it’s not keeping the entire container warm. Does anyone have a good and safe way to keep the kombucha jars warm?
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