I’m starting a new series called “Tell Me All About it Tuesdays”. Every food and beverage has an extensive history. I want to share their stores with you. Tuesdays will be a food history lesson jazzed up with nutrition facts and fun new ways to incorporate these products into your diet. I’m going to begin the series, with my latest beverage obsession–Kombucha (kom-BOO-cha).
Homemade cran-ginger, strawberry and mango kombucha by Queersten
History
The Chinese first recorded using kombucha, “The Tea of Immortality” in 221 BC. Although the Chinese consumed this fermented beverage for over 2000 years, the name Kombucha originated in Japan. The story goes that the Emperor Inyko was treated to fizzy tea by a Korean physicist, Kombu. The emperor combined the physicist’s last name Kombu with the Japanese word for tea “cha” to form kombucha.
The Russians began to use the tea after traveling to Japan between WWI and WWII after they discovered the tea improved health, longevity, and well-being. From Russia, it’s popularity gained Prussia, Poland, Germany and Denmark. Although it lost popularity during WWII because there was a shortage of tea and sugar, it regained steam after the fighting ended when Dr. Rudolph Skelnar of Germany used it to treat cancer patients, metabolic disorders, high blood pressure and diabetes.
What in the world is Kombucha
Kombucha is a sparkly, fizzy fermented tea derived from the kombucha mushroom. This mushroom is a relative of Chaga, a birch-tree mushroom, used by the Russian peasants of the Alexandrove district near Moscow to cure them of cancer. Peasants from this area are reported to have no cancers in their communities.
Kombucha starts as a bacteria and yeast culture, and it is then placed into a bowl of sweet black or green tea. The liquid transforms into a pool of vitamins, minerals, enzymes, and healthy organic acids. This occurs because the living kombucha culture digests the sugars and produces organic acids, vitamin C, vitamin B, amino acids, and enzymes.
The unique champagne-like taste isn’t popular with many consumers. So, in the United States Kombucha is paired with popular ingredients like ginger,raspberry, mango, or cranberry to make a tastier and even healthier beverage.
Nutritional Benefits: “The Tea of Immortality”
Kombucha is similar to yogurt because live bacteria digest sugars and produce acid, and it is also a probiotic. A probiotic is a food or beverage loaded with good bacteria that promote healthy guts in humans. Probiotics, including kombucha, generally have a sour or bitter taste. The vast amount of research on probiotics focuses on fermented milk products like yogurt or kefir. In the lab, kombucha has shown antiviral, antibiotic, and antifungal properties. In lab rats, it improved liver function and protected the body against stress. However, many of the health claims of this magical elixir are from personal testimonies. Benefits range from treating cancer, HIV, arthritis and allergies to improving energy levels, hypertension, and chronic fatigue. So, what is kombucha made of that might give evidence to these claims?
Organic Acids
- Glucuronic: This detoxifier binds toxins in the liver and flushes them out through the kidneys. It can cope toxins from plastics, herbicides, pesticides and resins. A byproduct of glucuronic acid are the glucosamines, which are associated with cartilage, collagen, and synovial fluid (this lubricates joints).
- Lactic acid: Assists blood circulation and helps stomach distress. It also aids in the acid base balance of the body. This slightly more acidic environment, kills the bad bacteria.
- Acetic acid: Inhibits harmful bacteria.
- Usnic Acd: A natural antibiotic
- Oxalic Acid: A preservative that promotes intracellular production of energy
- Malic acid: liver detoxification
- Gluconic Acid: greatly benefits individuals who suffer from yeast infections
- Butyric acid: protects cell membranes and strengthens the gut to prevent bacterial infections
Basic Nutrition Facts: 30 calories, Og fat, 10mg sodium, 7g of total carbohydrate, 2g of sugar, 25% folic acid, 20% Vitamin B2, 20% Vitamin B6, 20% Vitamin B1, 20% Vitamin B3, and 20% vitamin B12. It also has 1 billion lactobacillus bacteria and 1 billion s.Boulardii
Where do I get this stuff?
You can make it yourself. Find out how to do it here
Homemade Kombucha looks a little gross, but it's full of healthy nutrients
If you prefer not to drink something that looks like the beverage above, try drinking Synergy Raw Kombucha Drinks, with great flavors like Cranberry, Ginger or Mango. But keep in mind, NEVER SHAKE KOMBUCHA OR IT WILL EXPLODE. Trust me, I’ve shaken and it was a mess.
Synergy Raw Kombucha
Sources
http://www.seedsofhealth.co.uk/fermenting/kombucha.shtml
http://www.kombuchacultures.com/kombucha_history.html
Never had kombucha, but read about it last summer… I have contemplated buying a SCOBY to make my own, but it seems like a lot of upkeep. I might have to buy the prepared stuff.
Does anyone know how to make green mango Kombucha?
Just FYI, your history in this section is completely wrong. Kombucha originated in Russia, not China OR Japan. In fact, China did not first record the use of tea until around 200 B.C., and Japan did not first record the use of tea until it was imported from China somewhere around 800 A.D…….Neither has sufficient history or written detailing of anything resembling Kombucha until well after both those times. The Japanese individual you are referencing was not named Kombu or anything near it, nor is it written or cataloged that he provided this type of tea to the Emperor.
The first recorded use/brewing of this type of tea comes from Russia much, much later in history, around the 1800s.
Thanks.
(Oh, and in case you’re wondering, the word “kombucha” is used in Japanese….but it refers to a completely different type of tea, which I believe originates from an ocean source. Seaweed or algae related.)