You’re Probably Drinking Too Much Kombucha

Kombucha is a popular fermented drink, with some scholars saying it began 200 years ago, and others saying it’s been around more than 1,000 years. People love kombucha so much not just for the unique, acidic taste, but for the health benefits that supposedly come from the drink. While no one has proven whether this drink actually does yield results, it’s clear we’re drinking way too much of it.

A lot of people claim the probiotics present in kombucha are very transformative in terms of gut health. While a lot of people do experience this benefit, it’s not scientifically proven. However, research does tell us whether it’s beneficial or not, it shouldn’t be consumed in high quantities.

First of all, your body doesn’t need so many probiotics at once. In fact, if you eat or drink something with a lot of probiotics too quickly, you actually might experience bloating or discomfort, the opposite of the intended goal. Secondly, kombucha needs a lot of sugar to ferment, so when you consume that much sugar, your body doesn’t respond well to it. The general consensus is to drink 4 oz maximum 3 times a day, so make sure the next time you pick it up at the market to ration it out appropriately.

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I never seem to brew enough kombucha so I decided to make a vat of it. Flavors from left to right: hibiscus, cherry, strawberry, nectarine with crushed chili flakes and, finally, lemon (I used frozen zest). . Kombucha is effervescent fermented tea that people have been making and drinking for thousands of years around the world. Legend has it that it originated in China in 220 BC and spread from there. . Online, you’ll find all sorts of wild health claims attributed to kombucha—that it cures cancer, improves eyesight, prevents wrinkles and on and on. I am a big believer in the health benefits of fermented foods. Filled with probiotics, they help maintain your gut and overall health. However, I would steer clear of the wild claims surrounding kombucha. Other people warn you should never drink kombucha, that’s it’s dangerous to play with microbes at home, that it’s full of sugar—when in fact the SCOBY eats most of the sugar—that it’s alcoholic and so on. @sandorkraut says kombucha is neither panacea nor peril. . The only trick to making kombucha is finding a good mother to get started. Otherwise known as a SCOBY (a symbiotic community of bacteria and yeasts), a mother will transform sweetened tea into an effervescent, probiotic and delicious fermented beverage. Once you have a SCOBY, you’ll soon have more than you know what to do with! I’ve found homes for at least a couple hundred of Etheldreda’s babies since she moved in with us in 2014. (Etheldreda is my SCOBY’s name.) . If you can’t find a SCOBY, you can try growing one out of good, raw kombucha. Pour an inch or two into a jar, cover it securely with a cloth, set it aside on a counter or shelf and wait a week or two. A thin film should form on top. This is your SCOBY. . Happy brewing! Link in profile for kombucha 101. . #kombucha #scoby #fermentation #ferment #fermentedfoods #probiotic #probiotics #gut #microbiome #microbiota #plasticfree #plasticfreeliving #planetorplastic #breakfreefrompastic #zerowaste #zerowasteliving #zerowastelife #sustainableliving #intentionalliving

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8:0-2:00 at the Meridian Farmers Market

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