The groovy picture of my “cute baby SCOBY” has seemed to cause some confusion, so I thought I would help clarify. 🙂
For about 6 months now we have been brewing a “super elixir” called Kombucha. People who have never heard of kombucha always ask us “what is it?” and I never explain the same way. But according to Wikipedia, “Kombucha is an effervescent fermentation of sweetened tea that is used as a functional food.” So there you have it, fermented sweet tea, which is fermented with a SCOBY (Symbiotic Colony of Bacteria and Yeast).
Until writing about our kombucha brewing, I wasn’t aware of how “controversial” kombucha can be. If you read sites like the mayo clinic, it will tell you kombucha isn’t researched, not approved by the FDA, blah, blah, blah…a bunch of haters. However, when I read about the benefits of kombucha…this is what I found….
Acetic acid, which is mildly antibacterial
Butyric acid, suppresses inflammation in the gut and other tissues (http://wholehealthsource.blogspot.com/2009/12/butyric-acid-ancient-controller-of.html)
B-vitamins, support cell metabolism aka: energy
Gluconic acid, helps fight yeast infections such as candida and thrush
Lactic acid, essential to the digestive system
Malic acid, helps the body to detox
Oxalic acid, encourages cellular production of energy
This is the best summary I have found on how kombucha works….
“The bacteria in the intestines can be divided into two main types;1 the less acid-forming bacteroides are responsible for the decaying matter in the colon; elderly people tend to have more gastric disorders; these stem from a low hydrochloric acid production in the stomach, creating more room for fungi and parasites to take hold; bacteroides are encouraged by a diet high in fats and proteins.
The more acidic ones, called bifidobacteria, are more beneficial because they produce essential organic acids, such as acetic, lactic and folic acids, which raise the acidity of the intestines, preventing invading pathogens from taking hold. In addition, by keeping down the bacteroides population, they discourage the putrefaction from becoming toxic. The bifidobacteria are favoured by a diet high in carbohydrate, fiber and lactose-vegetarian food and are more common in individuals who were breast-fed as babies. They are also assisted by drinking Kombucha tea” (http://www.anahatabalance.com/teakombucha2.html)
Happy Brewing and Drinking!