Kombucha Tea: Detoxifier, healer and Alkalizer
Let me share a health secret with you that has become a daily part of my families lives…
The Kombucha culture is a colony of yeast and bacteria (the friendly type which naturally exists throughout our digestive tract), which makes it probiotic, detoxifying and energizing. It helps build up immune systems, aid in digestion, cleanse, alkalize the body, fights yeast infections and helps joint problems. This is the perfect drink during the flu season!
Kombucha Tea is made by combining the culture with a mixture of black or green tea and raw sugar. The ingredients are then allowed to “ferment” for about 15-30 days. Kombucha tea has been used as a healing elixir, known as “Miracle Fungus” or “Cure-all”, by the Chinese for over 2,000 years and has become increasingly popular over the past 4 decades.
The tea is a great addition to cleansing and weight loss and will help your energy, nutrition levels, cleansing process and will assist in alkalizing your body. It is very satisfying and filling, suppressing the appetite. Try drinking it after a meal for optimal digestion and to reduce bloating. One 12 oz. bottle is best consumed in 4-6 oz. intervals throughout the day.
Kombucha may not be the direct answer for the various diseases and illnesses but it can be an important player when it comes to alkalizing, cleaning out toxins and waste, and adding to your pool of good bacteria that keep your digestive tract healthy. Especially now during the flu season, when we are all so concerned with taking the optimal steps to keep our bodies clean and healthy, Kombucha tea can be a simple drink to incorporate into your daily routine. As I have said many times previously, it is very difficult for germs and disease to grow in an acidic environment so any natural product that aids in alkalizing the body is worth trying. It costs less than going to Starbucks and ordering a chai latte or espresso.
The tea can be purchased at health food stores or made right at home. If the tea is bought, make sure the label says “Raw” and not “Pasteurized”. The taste can produce a slightly sparkling drink that tastes like an apple cider or a wine cooler. Because Kombucha is fermented, there is alcohol in it, but there is less than 0.05%, which allows commercial producers to label it as “non-alcoholic”. Sugar is used as part of the recipe but it is not used as a sweetener. The sugar is broken down and converted into different components of the finished drink.
I had a great tip from one of my readers: Try adding a couple drops of stevia to your Kombucha, which gives it a sweeter flavor, and then add pieces of fruit such as blueberries. Adding stevia is a great way for beginners to adapt to the strong flavor. I personally love adding stevia to my Kombucha, even after 10 years of drinking it. I tried the suggestion of adding fruit – yum! I added frozen blueberries and it definitely seemed like a wine cooler with the stevia and fruit combined. Thanks for the recommendation!
So Drink up and enjoy the benefits!
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I love Kombucha. It has made a real difference in my digestion, in many ways this has replaced my need to take digestsive enzymes
Another good way to drink kombucha tea is to add fruit to it before you drink it. I like adding blueberries and some stevia and it tastes alot like a red wine. Oh so good. I make my own. It is very easy to do once you learn. You can add any flavor you want to it. Experiment. Phyllis