I began making Kombucha tea several years ago when Dr. Wendy Warner recommended it after I had taken antibiotics for a sinus infection. It can take up to 6 months or more for a person’s GI system to normalize after a round of antibiotics.
So what the heck is Kombucha tea? It is a fermented drink made with tea, sugar, bacteria and yeast. Simply put, fermented foods and drinks provide good bacteria for a healthy gut. This allows the body to absorb more nutrients which is beneficial for overall health and aid in better digestion. Additionally, fermented foods and drinks may promote a healthy immune system, weight loss, increased energy and reduce joint pain.
However, if you have any GI issues or complications, please check with your doctor first before consuming.
If you desire to make it yourself, you will need to purchase the SCOBY (Symbiotic Culture of Bacteria and Yeast). I purchased mine from Your Family Farmer.
Your Family Farmer Kombucha SCOBY
Here is the recipe if you want to check out the process before purchasing the SCOBY.
Kombucha Tea Instructions
I don’t take the extra step to make it fizzy because it requires more time and a technique to crimp the bottles. I’m all about ease and convenience so after I remove the SCOBY, I keep it in a half gallon jar and pour a glass of Kombucha for lunch almost every day.
Of course, Kombucha is available for purchase in many grocery stores for about $4.00 +. That is a bit pricy for me so I continue to brew up my own! Other fermented foods to consider adding to the menu more often are sauerkraut, kimchi, pickled beets, kefir, miso, tempeh, natto, pickles, raw cheese and probiotic yogurt (watch the sugar! Look for less than 5 grams per 100 calorie serving.)
If you have had some GI flare ups lately, pause to consider if there is a state of chronic stress contributing to the situation. Do you need dialogue to untangle some stressful situations and shift with resiliency into a state of confidence and calmness? Stress relief is one of my specialities.
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