Kombucha is a ‘live’ drink made from fermenting tea. The basic ingredients are tea, sugar and a kombucha culture. Under the right conditions, the kombucha works with the sugar and tea to create a mildly sparking drink brimming with all kinds of goodness and tastes delicious.
Kombucha contains multiple species of yeast and bacteria along with organic acids, active enzymes, amino acids, and polyphenols produced by these microbes. Finished kombucha may contain any of the following components:-
- Acetic acid
- Butyric acid
- B vitamins
- Alcohol (< 0.5% which classifies it as a non-alcoholic beverage)
- Gluconic acid
- Lactic acid
- Malic acid
- Oxalic acid
- Usnic acid
Reasons to choose organic.
-Organic production contributes to a high level of biodiversity and the preservation of species and natural habitats.
-Organic production makes responsible use of energy and natural resources
-Organic production enhances soil life, natural soil fertility and water quality
Kombucha works by balancing your body’s pH levels as well as other things, and generally acts as a high performance tonic to your system, you need to give your body time to adjust to this. For the first week, drink a small glass (125ml), once a day, preferably before breakfast. For the second week you can increase this to a glass (250ml) a day. From the third week onwards you can drink as much as you feel you need.
If you are diabetic you must NOT drink kombucha without consulting your doctor first, and if you are on any heavy medication, it might be best to check whether Kombucha is suitable.