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We live in a symbiotic relationship with the bacteria in our gut. This gut biome is essential in helping us digest our food and acts as a buffer to the pathogens and toxins we consume. The bacteria in our gut is weakened by food preservatives, antibiotics and pesticides which are pervasive throughout our environment. By consuming probiotic foods like kombucha, we strengthen our gut biome and improve digestion, nutrient absorption, immunity, and detoxification. |
Kombucha is made from the tea from the camellia sinnesis plant, sugar in the form of sucrose and the symbiotic culture of bacteria and yeast (SCOBY). The bacteria are mainly Acetobacter aerobic and the yeasts are Saccharomyces boulardi and Brettanomyces in aerobic and anaerobic forms.
During the primary fermentation of the nutrient the yeasts cleave the sucrose into fructose and glucose. The glucose is consumed by the yeast to produce ethanol and by the bacteria to produce gluconic acid. The bacteria then use the ethanol to produce acetic acid. These acids give kombucha its sour taste and in our guts react with minerals in our guts to produce an alkalizing effect on the body. The remaining fructose sweetens the brew and has the advantage of having a low glycemic index to reduce the body’s insulin response.
During the primary fermentation of the nutrient the yeasts cleave the sucrose into fructose and glucose. The glucose is consumed by the yeast to produce ethanol and by the bacteria to produce gluconic acid. The bacteria then use the ethanol to produce acetic acid. These acids give kombucha its sour taste and in our guts react with minerals in our guts to produce an alkalizing effect on the body. The remaining fructose sweetens the brew and has the advantage of having a low glycemic index to reduce the body’s insulin response.