HOW IS KOMBUCHA MADE?
Fermented black tea, Kombucha is a tart and refreshing beverage, rich in B vitamins, Amino Acids, Enzymes and Probiotics. Made with black tea and fermented with a S.C.O.B.Y (Symbiotic Culture Of Bacteria and Yeast). Raw and unpasteurised Kombucha contains good bacteria, similar to what occurs naturally in our intestines.
Sugar, Water, Black tea and a SCOBY is fermented for long periods which results in the delectable beverage that you see today.
During the fermentation process of a few weeks, the live organisms excrete Glucaric Acid, and as the tea ferments, it results in a tart, fizzy, slightly sweet beverage. Kombucha naturally produces carbon dioxide during the fermentation process, simultaneously carbonating the beverage. The research on health benefits of kombucha is very promising, and it’s certainly a better beverage option than soda, juice, and other sugary drinks.
BENEFITS OF KOMBUCHA
1. Aid digestion
Kombucha is packed with probiotics with an organic ability to balance good bacteria in the gut and relieve some gastrointestinal issues. Kombucha is known to relieve irritable bowel syndrome, bloating and constipation.
2. Immunity supporting compounds
During fermentation, B vitamins are found to be produced. On top of that, polyphenols and vitamin C from the black tea leaves used are extremely rich in anti-oxidnts that supports the immunity in fighting against free radicals and fight off any inflammatory diseases.
3. Aids Weight loss
During fermentation, polyphenols and acetic acid formed aids in weightloss.
4. Ease joint pains
Glucosamines produced during the fermentation process eases joint pains and prevents arthiritis.
Alcohol in Kombucha -
During fermentation, the yeast consumes the sugar and produces Carbon dioxide which provides a natural fizz to Kombucha and ethanol (A by-product of fermentation).
However, the alcohol gets used as food to provide for the conversion of bacteria to acetic acid. This means that during our bottling process, our alcohol content present is below 0.5% ABV. (Non intoxicating/non dizzying)
Caffeine in Kombucha -
Kombucha is fermented black tea, however compared to unfermented teas, Kombucha has 3 times lesser caffeine as caffeine is used as fuel for probiotic growth!
Roughly 20mg of caffeine in present in Kombucha. A good comparison would be the same amount of caffeine as a 1 ounce piece of dark chocolate!
HOW IS MILK KEFIR MADE?
Kefir is made through fermenting kefir grains with whole milk.
The result is a rich, creamy and tangy beverage, packed with Probiotics, Protein, B Vitamins, and Calcium to maintain healthy bodily function. Fermented only with Organic Whole Milk, a serving of Kefir boasts an abundant of nutritional benefits.
We love both our Kefir and Kombucha, our go-to beverage fix, rich in healthful microbes. However, Kefir is a richer source of lactic acid bacteria which makes it more of a drinkable probiotic supplement, and Kombucha, more of a digestive aid!
BENEFITS OF MILK KEFIR
1. High in protein
Perfect for rebuilding muscles after workout..
2. A digestive supplement that promotes healthy gastrointestinal function
Healthy butt, Healthy gut!
3. Suitable for lactose intolerant folks!
The fermentation process breaks down the lactose present in milk
4. Rich in micronutrients
Loaded with enzymes, vitamins and amino acids make Milk Kefir a Superfood
Kefir is commonly compared to yoghurt, but with 3X as many probiotic strains and more protein compared to yoghurt with similar flavour profiles!