The New Kombucha: Ayurvedic Drinks
Subscribe to Outside+ now to get unique access to all of our content, including sequences, instructor tips, video lessons, and much more. Yoga practitioners have relied on Ayurveda, yoga’s sister science, to improve their health for thousands of years. To restore balance to your system, the ancient Indian healing method recommends herbs and spices, particular diets, and self-care routines that you may do at home. Westerners are beginning to embrace Ayurveda, much like they did with yoga in the past, as a logical, natural approach to improve health and beauty.
There are ayurvedic beverages, which are drinks that are made from spices and other natural ingredients such as turmeric and ginger.
They have also been shown to have antioxidants, anti-inflammatory, and antifungal properties.
Manjoor Estate is a family-owned business.
- Kits and individual bottles are available for purchase.
- According to reports, the firm was started by first-generation American Soham Patel, who stated that his goal was to bring Ayurveda from India to the United States of America.
- Yogaveda Yogaveda “health beverages,” which are sold in brightly colored bottles that are supposed to seem like someone sitting in Lotus Pose, combine Ayurvedic medicines with tropical fruits such as guava, lychee, mango, and passion fruit.
- Turmeric, namely its active constituent curcumin, has also been proven in multiple studies to have antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer properties, in addition to its other properties.
What is the best beverage for you, as per Ayurveda
You must be well aware of the many health advantages that Ayurveda has to offer you. The ancient Indian system of medicine has been in use for almost 3,000 years and is currently gaining appeal in several regions of the world, including the United States. Ayurveda is a practice that is not only simple but also incredibly helpful, which is why it is so well-known among the general public. Natural treatments are used in conjunction with lifestyle modifications to achieve success.
Another thing you should be aware of is that Ayurveda is not only about medications; it is also about nutrition and food. You may learn more about your dosha by reading this article, which will inform you what kind of beverages you should consume. readmore
02 /6All about dosha
According to Ayurveda, dosha is one of the three components that exist in the human body, and maintaining a balance between the three doshas is essential for good health. Vata, Pitta, and Kapha are the three doshas of the body. The first step in receiving Ayurvedic treatment is assessing your dosha or constitution. The doshas are ‘health kinds’ that are used to determine whether a person should follow a certain diet, engage in physical activity, or take medication. readmore
03 /6The link between your dosha and beverages
It goes without saying that water is a fundamental requirement for human survival. To maintain good health and fitness, it is vital to drink plenty of water. However, if you decide to drink something else, you must choose it in accordance with your dosha. The three types of doshas, as well as the drinks, are discussed in further detail below.
04 /6Vata Dosha
This dosha is made up of the elements ether (space) and air, which implies it is drier than the other doshas in terms of moisture. People who fall into this category must consume more fluid than the general population. Eating fruits, vegetables, and other beverages can help you maintain a healthy balance in the quantity of water your body requires. These individuals have a slim frame, are passionate and innovative, and they are well-liked by others. The following beverages are recommended: herbal teas; milk; seed milk; fruit juices; vegetable juices What you should avoid: Reduce your consumption of black tea, green tea, coffee, carbonated beverages, and caffeinated beverages.
05 /6Pitta Dosha
This dosha is associated with fire and is responsible for the regulation of the endocrine, metabolic, and digestive systems. The Pitta dosha requires a moderate amount of water. Pitta is tempered by the sweetness, bitterness, and astringency of fruits and vegetables, which contribute to its overall flavor. People that fall into this group have a chilly sensation in their bones, a medium build, and acne-prone complexions. Which beverages are ideal to consume: coconut water, green juices, sweet fruit juices such as berry, mango, guava, and hibiscus juices, lavender, rose, and jasmine teas.
06 /6Kapha Dosha
Kapha is a combination of the elements water and earth. As a result, persons who have this dosha require less water than those who do not. A person with a strong Kapha energy is often calm, grounded, and forgiving. The following beverages are recommended: warm black or green tea, vegetable juice, fenugreek tea (with ginger, cinnamon, and cardamom), and chamomile tea. Individuals can also consume a moderate amount of caffeinated beverages. What to stay away from: Dairy products, seeds milk, and sugary beverages readmore
Here’s What You Should Drink & What To Avoid, According To Ayurveda
The most recent update was made on August 24, 2021. In the event that you’ve found ayurveda, there’s a good likelihood that you’ve completed the tests and completed your homework to identify your dosha or constitution. Having determined whether your constitution is dominated by the vata, pitta, orkapha, you may fill your shopping basket with foods that are the most balanced for your constitution. But, more importantly, what are you going to drink to wash it all down? Let’s talk about beverages and what you should be consuming based on your dosha characteristics.
Understanding your dosha can help you gain a better understanding of your strengths and limitations, provide direction when making decisions that can have an impact on your well-being, and provide insight into the kind of health imbalances you are most prone to have.
Even while all of the doshas are present in every person, each individual has their own distinct expression, which means that each person has their own distinct requirements, including what they should drink.
Ayurvedic approach to consuming beverages.
Before we get into the what, let’s take a look at the variables that influence when and how things happen. It is necessary to examine digestion in order to comprehend these recommendations. Ayurveda considers digestion, oragni, to be a burning fire. Despite the fact that the power of the fire naturally changes throughout the day, it is critical that we maintain the fire going so that we can properly process the food we ingest. Here are a few pointers on how liquid drinking might help you achieve your goals: Small sips of drink are thought to kindle our fire, whilst gulping down large volumes of liquid at once is said to suffocate it.
Avoid drinking big amounts with your meals.
The time of day when we require our digestive fire to be at its most intense is around mealtime, thus it is advisable to limit our fluid intake to tiny quantities near to or during dinner. An ancient weight-loss technique advised that you drink a lot of water before your meal, which would make you feel fuller and prevent you from overindulging. This is a terrible strategy since excessive drinking, particularly cold beverages, just before a meal will dramatically reduce your digestive power. As an alternative, consider drinking 8 ounces of warm water or ginger tea 20 minutes before your meal to help your digestive system function better.
Opt for hot, warm, or room temperature.
The use of cold or iced beverages might quickly extinguish a digestive fire. It is preferable to have beverages that are anywhere between room temperature and heated. Cool beverages are also appropriate in some situations, such as the summer or when you’re feeling overheated. Consume, however, with caution, ensuring sure it is not consumed with food or that it is at least an hour or two between meals. You’ll be able to chill down without worrying about it negatively impacting your digestion.
What’s best for each dosha.
It’s critical that water is prioritized for everyone, but if you’re going to choose a different beverage, think about what is best for each dosha. If the food is of a high quality (whether it is hot or cold, dry or greasy, clear or clouded, light or heavy, etc.) and has flavors that are soothing to the constitution rather than aggravating it, it will be considered a success. Considering that it is made up of the components of ether and air, Vata is considered the driest of the three constitutions.
- This may be obtained through their diet (for example, through the consumption of fresh fruits and vegetables) and, of course, by the consumption of more liquids.
- Drinks that are milky or creamy are also beneficial since they assist to provide a sense of steadiness and relaxation.
- Additionally, since carbonated beverages are already composed of air, it is advisable to limit consumption of these beverages.
- Reduce your intake of: black or green tea, coffee, carbonated beverages, and caffeinated beverages.
- They run hot, which can cause dryness, but they still don’t require quite as much as vata, which is because the dosha is made up primarily of water in its composition.
- Coconut water, which has a natural cooling effect, is also beneficial in this regard.
- As a result, any acidic beverages should be reduced in quantity as a result of this constitution.
- Cut back on the following: coffee, orange juice, grapefruit juice, tomato juice, alcoholic beverages, kombucha, and caffeinated beverages.
- Bitter, pungent or spicy, and astringent flavors are excellent for kapha, as are foods and beverages that are light and clear in appearance.
- As a bonus, this is the only dosha that can get away with a little caffeine, due to the heaviness of its constitution, which might benefit from a little kick-start.
Reduce your intake of: dairy products, nut or seed milk, and sugary beverages. And do you want to transform your interest in health and wellness into a rewarding professional career? Become a Certified Health Coach by completing this course. More information may be found here.
South East Asian sparkle: Remedy Drinks eyes Vietnam as next big market for its kombucha
If you’re going to choose a different drink than water for yourself or your family, think about what is best for each of the three dosha types. If the food is of a high quality (whether it is hot or cold, dry or greasy, clear or clouded, light or heavy, etc.) and has flavors that are soothing to the constitution rather than aggravating it, it is considered astringent by some. Considering that it is made up of the components of ether and air, Vata is considered to be the driest of the three constitutional energies.
- In addition to ingesting more liquids, they can get more nutrients from their diet (such as fresh fruits and vegetables) and from their environment (such as exercise).
- It is also beneficial to consume something milky or creamy to help you feel stable and at ease.
- Additionally, since carbonated beverages are already composed of air, it is advisable to limit consumption.
- Tea (black or green), coffee, fizzy beverages and caffeinated beverages should be avoided or reduced.
- They run hot, which can cause dryness, but they still don’t require quite as much as vata, which is because the dosha is made up primarily of water and hence requires less.
- Natural cooling properties of coconut water make it an excellent choice.
- As a result, any acidic beverages should be reduced in quantity as a result of this Constitution.
- Cut back on the following: coffee, orange juice, grapefruit juice, tomato juice, alcoholic beverages, kombucha, and caffeinated beverages This constitution normally requires the least quantity of liquids due to the fact that the kapha dosha is composed mainly of water and earth components.
- Aside from plain water or herbal tea, fresh juice produced from leafy greens and vegetables may also be reviving.
Kaphas should avoid creamy or milky drinks, as well as cold or frozen drinks, as these can make them feel particularly stagnant.Favor: Warm or hot water, black or green tea, vegetable juice, herbal tea (dandelion, nettle, fenugreek, ginger, cinnamon, cardamom); coffee is acceptable in moderation.Kaphas should avoid creamy or milky drinks, as well as cold or frozen drinks, as these can make them feel particularly stagnant.
Reduce consumption of: dairy products, nut or seed milks, and sugary beverages. Is it your dream to put your interest in health and wellness into a rewarding professional path? Acquire your Certification as a Professional Health Coach! You may find out more information by visiting this link:
Challenges in Asia
Despite this, the kombucha industry in Asia is still considered to be relatively underdeveloped when compared to Remedy’s home market in Australia, a fact that the company is well aware of and is striving to rectify through consumer education campaigns. “Despite the fact that kombucha is becoming increasingly popular, the category’s awareness is still rather low,” said Condon. “When compared to other Asian markets, the functional health beverage category in Australia is at a different level of maturation, and there is clearly more work to be done in terms of product education.” Earlier this year, Remedy signed a contract with Starbucks in the Philippines to sell its Peach and Raspberry Lemonade kombuchas in-store, which Condon said as an example of how Remedy hopes to expand its reach by entering “mainstream, daily shops” in Asia in order to reach more people.
Condon added, “Another challenge we saw in the region recently — and not just Asia — was, of course, when COVID-19 hit — our sales via impulse formats and on the go were negatively affected by lockdowns, but fortunately, multi-serve formats (purchasing multiple cans in bulk) have continued to grow.”
Dominance back home
Although the kombucha industry in Asia is still considered to be underdeveloped when compared to Remedy’s home market in Australia, the company is aware of this and is working to rectify the issue through consumer education initiatives. While kombucha has been rising in popularity, Condon notes that the category’s overall awareness is still low. As a result, the functional health beverage category in Australia is at a different level of maturation compared to other Asian markets, and there is naturally more work to be done in terms of product education.
Condon added, “Another challenge we saw in the region recently — and not just Asia — was, of course, when COVID-19 hit — our sales via impulse formats and on the go were negatively affected by lockdowns, but fortunately, multi-serve formats (purchasing multiple cans in bulk) have continued to grow.
Ayurveda & Kombucha – make your own ! — Amber Spear
Kombucha is a fermented beverage that may be readily prepared at home with the aid of a fresh starter, also known as a ‘Scoby’ (Symbiotic culture of bacteria and yeast) or a’mother’ (Symbiotic culture of bacteria and yeast). Kombucha has characteristics that are comparable to vinegar, according to Ayurveda, in that it is very acidic and promotes Pitta. As a result, contrary to popular opinion, Kombucha is best drunk in tiny amounts for the primary goal of assisting digestion and generating heat.
Please keep in mind that everyone’s preferences are different, and the longer you let your Kombucha to ferment, the more it will taste like vinegar! Consequently, it is preferable to taste the flavor to see if it is sweet enough for you after about one week, then two weeks, and so on.
- A lengthier brew would be more beneficial to the Vata and Kapha doshas, whilst a shorter, sweeter brew would be more beneficial to the Pitta dosha. Consume a spoonful of your Kombucha brew in water 10 minutes before you eat to help your digestive juices work more efficiently. Store purchased Kombucha has been pasturized in order to fulfill shelf stability criteria, thus it is recommended to create your own Kombucha from scratch and consume it in little amounts as needed.
It’s important to enjoy the process and communicate positively with your Kombucha mother — it will make a difference in the strength and flavor of your eventual brew, I am confident of it;)
- Remember to have a positive attitude toward your Kombucha mother throughout the process – it will make a difference in the strength and flavor of your finished product, believe me when I say that it does
- One or more pots in which to boil water and prepare the tea/sugar mixture. Note: Only use glass jars since other containers, such as metal, might be harmful to the Kombucha culture
- Open-mouthed glass jars because the wider the aperture, the faster the fermentation Cover the jar with a paper towel, a coffee filter, or a multi-layered tight-weave cheese cloth. elastic bands to keep the covering in place
- Funnel made of plastic
- Strainer made of plastic
- Glass bottles with flip-tops in the manner of Grolsch
- PH meter strips (optional) For Kombucha to be deemed acidic and safe to consume, the pH of the finished product should range between 2.0 and 4.5.
Please do not panic if you come to bottle your prized beverage and notice a thin white coating on the surface of your beverage; this might be the result of a new Scoby! If this is the case, it is possible that your Mother Scoby has thickened and developed an additional attachment. You are welcome to leave them attached (perhaps until the new Scoby is a little more robust) and use them to make your next brew. Alternatively, you can peal the new Scoby away and use it to make a new brew, or you can store it in a suitable container (remember metal kills Scoby’s) with enough of the starter tea to ‘hibernate’ for a few weeks until you are either ready to use it again or you can give it to Compost also enjoys Scobys, so if your Mother Scoby is growing at an alarming rate and your buddies are unable to keep up, return it to the ground.
Take pleasure in and spread the Kombucha love:) Did you enjoy this blog post on Kombucha?
Try it out and share your thoughts in the comments section.
Digestive fire, love, and happiness Amber xoxo
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It was not possible to load the media. Wow, this is just incredible. I’ve never had Kombucha from a can before, but I’m intrigued. as a result of this, I may never go back again! Is it possible to buy Kombucha in a can? PROS:- It has the potential to get colder more quickly and to remain colder for a longer period of time. – Cans are far less fragile than glass bottles. – Cans are significantly lighter than glass bottles (I do a lot of walking and bring my backpack almost everywhere I go, so having a little less weight make a big difference for me).
- I was concerned that the canned kombucha might have a metallic flavor to it.
- THIS KOMBUCHA IS OUT-OF-THE-WORLD!
- When I taste the other two flavors, I’ll make a note of it in my article.
- When compared to previous kombuchas I’ve tried (i.e.
- ), this one has a more delicate and sweet flavor.
- I’m not intoxicated, but I feel like I’ve just finished an hour of yoga.
- Note: I saw a review that stated that the cans were damaged when they arrived.
- The cans themselves, as well as the caps on them, are of good quality and solid construction as well.
- However, the cans seemed to have been picked up from the grocery store shelf.
Dave is a gentleman. PS: If you enjoyed this review and the video, and you recognize the effort and attention to detail that went into it, please consider pressing the “like” button to encourage me to create more content like this. Thanks!
The Ayurvedic Perspective on Fermented Foods
Fermented foods and probiotics have gained a great deal of attention and acclaim in the Western world in recent years, mostly because of the growing emphasis on the importance of gut health in general well-being. And, while the flavors and qualities of fermented foods may be unfamiliar to some of us, they have been a cornerstone of traditional Ayurvedic diet for generations, and they continue to be so today. For example, idly (steamed rice cake), dosa (fermented rice and lentils), takra (buttermilk), paneer (soft cheese prepared with milk, lemon juice or vinegar), and lassi (yogurt drink) are all popular in South India (a yogurt or buttermilk-based drink recommended for digestion).
In addition to its role in food preservation, fermentation has been shown to have significant health-promoting properties.
What Is Fermentation?
Fermentation is a chemical process in which microorganisms break down sugar anaerobically, without the need of oxygen. In many places throughout Europe and Asia, this process has been studied for thousands of years without a clear appreciation or comprehension of its role. It was primarily employed as a food preservation method in nations with warm temperatures, as well as for the creation of alcoholic beverages. 2 Modern science has recently discovered the numerous health advantages of fermented foods and probiotics in terms of maintaining the health of our digestive system in recent years.
The Role of Fermented Foods in Ayurveda
Our health and well-being thrive when there is no presence ofama, or poisonous build-up, and when our digestive fire (agni) is balanced, supporting all sevendhatus, according to Ayurvedic principles (bodily tissues). Fermented foods are high in probiotics, which are helpful live bacteria that, when ingested in the correct quantities, can assist to rekindle agni and improve the health of the digestive system. According to popular belief, fermented foods are not encouraged in Ayurveda. This is incorrect.
3 Are fermented foods suitable for everyone, according to this?
In addition to doshas, seasons, preparation techniques, and the inclusion of spices, there are a range of elements that influence how fermented foods interact with our bodies in an Ayurvedic diet, as there are with other items in the diet.
Fermentation and the Doshas
Dietary tastes that are sweet, sour, and salty are beneficial to an avata-balancing diet. A sour taste may be found in foods like cabbage rolls, kimchi, miso, and buttermilk (takra), which encourages salivation and increases appetite while also promoting digestion. However, the live organisms in sauerkraut bring with them the element of air, which might result in gas production if taken in large quantities.
Vatatypes, who are dominated by the air and ether elements, can experience gas and bloating from time to time if they consume spices in moderation and employ them properly (see below).
Sweet, bitter, and astringent tastes all contribute to the pitta-balancing effects of a diet. The hot, light, and oily features of pittadosha may become exaggerated when an excessive amount of the sour flavor is consumed, such as vinegar, fermented foods, and alcohol. Pitta’s predisposition toward heat and irritation in the body can be exacerbated by an excessive amount of sour flavor. Pitta types should take fermented foods in moderation, with a preference for fresh yogurt flavored with sweet and cooling herbs and spices such as asanantamul, licorice, or mint as a sweet and cooling accompaniment.
The bitter, pungent, and astringent flavors found in an akapha-balancing diet are beneficial. kapha’s sluggishness, heavyness, congestedness, and dullness are exacerbated by the sour taste, which contributes to these traits. Among fermented meals, buttermilk is the most gentle and safest choice for those with kapha constitutions. It is safe to take in little doses, especially during the winter months when the temperature is colder and the blood vessels are more constricted, but it should be avoided altogether.
Ayurveda’s View on Popular Fermented Foods
Sauerkraut is commonly created from shredded cabbage, which ferments and becomes sour in flavor as a result of the fermentation process. This sour taste stimulates blood flow, decreases excess kapha, promotes hunger, and assists in the development of a robust and healthy digestive system. When consumed in little amounts throughout the winter months, it is helpful to both vata and kapha constitutions. It is possible to boost agni and reduce bloating by using cumin or mustard seeds in your sauerkraut.
Kimchi is usually created with a blend of onions, garlic, cabbage, peppers, chilies, and chives, among other ingredients. This combination of components creates a spicy blend that might exacerbate the vata dosha and cause dryness. Pitta can also be worsened by the powerful spices and heat of kimchi, therefore it’s a good idea to incorporate cooling spices such as fennel or coriander seeds into your recipe to avoid this. Kapha benefits from pungent flavors and may even increase their intake by include more of them in their diet, such as leeks, mustard, and radishes.
Kefir is a type of fermented “yogurt” that can be manufactured from cow, goat, or sheep milk, among other sources. When used in the proper setting, its sour taste and post-digestive effects can aid in digestion improvement. 5 Vata dosha benefits from kefir because it is nutritious, emollient, and aids in the evacuation of waste products. Excessive usage, on the other hand, can be drying and might result in occasional constipation. The heavy nature of kefir causes congestion and sluggishness, hence increasing the kapha dosha in the body.
Kombucha is a fermented, brewed beverage produced from green, black, or white tea, sugar, bacteria, and yeast. It can be consumed hot or cold. This fermentation process produces acidic properties that are comparable to those of vinegar, which will boost heat production, increase acidity, and worsen pitta dosha.
The vata and kapha doshas benefit more from longer brewing procedures, whereas the pitta dosha benefits more from shorter brewing durations. While kombucha may be eaten before a meal to help with digestion, it should not be consumed in large quantities since it can enhance all three doshas.
Ayurvedic philosophy on food does not confine the discussion to simplistic guidelines of what is “good” or “bad,” but rather explores the issues of “when” and “how” we might enjoy meals in a way that will benefit our long-term health and fitness. If you’re talking about fermented foods, it’s crucial to grasp their properties, their six tastes, and their influence on the doshas, just like you would when talking about any other meal choices or combinations. 6 Fermented foods, when consumed in moderation, are a tasty and fantastic way to support healthy digestion and general well-being.
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When seen from an Ayurvedic viewpoint, the discussion about food is not restricted to basic rules about what is “good” or “bad,” but rather explores the issues of “when” and “how” we might enjoy meals in a way that will contribute to our long-term health and wellness. If you’re talking about fermented foods, it’s crucial to grasp their properties, their six tastes, and their influence on the doshas, just like you’re talking about any other meal choices or combinations. 6 Fermented foods, when consumed in moderation, are a delectable and fantastic method to support good digestion and general well-being.
Fermented Foods and Ayurveda
Pickles, cheese, kimchi, and wine all have a place in an Ayurvedic diet, but they must be consumed in moderation and according to the season. Unsplash user Aysegul Yahsi contributed this photo.
Should You Eat Fermented Foods?
In Ayurveda, it is believed that fermented foods such as alcoholic beverages, cheese, and pickled vegetables are tamasic, or dulling to the intellect, and should be avoided. This is not true. However, in Indian cuisine, as well as in Ayurvedic cookery, a cheese known as paneer is frequently used instead of mozzarella. Despite the fact that paneer is not fermented for days on end like conventional cheeses, it is nevertheless considered a fermented dish. The process of lacto-fermentation begins when you add lemon juice to milk, which is how paneer is made.
Fruits and vegetables are fermented to make chutneys, rice and beans are fermented to makedosas and idlis, and fermented wines, referred to as Arishthas and Asavas, have been relished for thousands of years in South India.
According to what has been learned so far, it is an equally important component of Indian culture as it is in Northern Europe.
Each culture, country, and geographic region had its own sort of fermentation and preservation requirements, which were tailored to its own needs. Also see Best Foods for Your Microbiome + Healthy Breasts, Lymph, and Digestion for more information.
The Latest Fermented Food Science
In Ayurveda, it is believed that fermented foods such as alcoholic beverages, cheese, and pickled vegetables are tamasic, meaning they are dulling to the intellect, and should thus be avoided. While in India, you will frequently come across a cheese known as paneer, which is used in Ayurvedic cooking as well. Even if paneer is not fermented for several days, as is the case with conventional cheeses, it is still considered a fermented product. The process of lacto-fermentation begins when you add lemon juice to milk, resulting in paneer.
Fruits and vegetables are fermented to make chutneys, rice and beans are fermented to makedosas and idlis, and fermented wines, referred to as Arishthas and Asavas, have been relished for thousands of years throughout South Asia.
According to what has been learned so far, it is an equally important component of Indian culture as it is of Northern European civilization.
Also see Best Foods for Your Microbiome + Healthy Breasts, Lymph, and Digestion for more information.
Fermented Foods are Seasonal
In Ayurveda, it is believed that fermented foods such as alcoholic beverages, cheese, and pickled vegetables are tamasic, or dulling to the intellect, and should be avoided. However, in Indian cuisine, as well as in Ayurvedic cookery, a cheese known as paneer is frequently used. Even if paneer is not fermented for several days, as is the case with conventional cheeses, it is nevertheless considered a fermented dish. Paneer is made by adding lemon juice to milk, which starts the process of lacto-fermentation.
Fruits and vegetables are fermented to make chutneys, rice and beans are fermented to makedosas and idlis, and fermented wines, referred to as Arishthas and Asavas, have been consumed for thousands of years.
According to what has been learned so far, it is an equally important component of Indian culture as it is in Northern European cultures.
Also see Best Foods for Your Microbiome + Healthy Breasts, Lymph, and Digestion for more information.
How Much is Too Much Fermented Food?
Consuming an excessive amount of fermented foods during the summer months might cause the body to overheat and aggravatepitta, which is the fiery component of your constitution. It is believed by Ayurvedic tradition that prolonged fermentation processes (imagine months) can deplete the life-force of foods. According to Ayurveda, when fermented foods are consumed in excess or out of season, they might become excessively acidic and tamasic, or dulling for the intellect. When it comes to fermented foods, they were never intended to be taken as a whole meal.
After a meal, a spoonful of yogurt combined with some rice is typical in India, and it helps to transfer millions of helpful bacteria into the digestive tract.
Sally Fallon, who is widely regarded as the world’s foremost expert on fermented foods from Northern Europe, suggests that they be consumed in modest quantities, as condiments.
Adding fermented foods or beverages to your diet may improve agni, or digestive vigor, which is beneficial during a meal but can be pitta irritating between meals, when the kitchen should be closed and the digestive fire should be put to rest.
Also see Best Foods for Your Microbiome + Healthy Breasts, Lymph, and Digestion for further information. Unsplash user Kanwardeep Kaur contributed this photo.
Why is Hard Cheese a Staple in Europe and Frowned Upon Ayurvedically?
Hard cheeses are an example of what Ayurveda regards to be a tamasic and heating meal, according to the ancient science. It takes only a few hours in India to make cheese, known as paneer, by curdling mild milk with lemon and setting the cheese alone to harden up for many hours. The longer the curd is let to sit, the more lactic acid fermentation occurs, and the more heating occurs in the cheese as a result. The entire process of manufacturing paneer takes only a handful of hours, whereas hard cheeses might take months or even years to manufacture from scratch.
Additionally, seeCheese: The Good, The Bad, and The Ayurvedic Perspective.
Additionally, hard cheese contains a high concentration of the three vata-balancing flavors of sweet, sour, and salty, which might help you maintain your equilibrium throughout the colder months.
Check out our article on Winter Recipes for Your Ayurvedic Body Type.
Fermented Foods According to Your Body Type
Because fermented foods are heated, it is important to understand your body type before consuming them. The use of 20 ounces of kombucha per day, during the hot season, by someone with a hot pitta body type can quickly warm the body and worsen pitta. This can result in irritation, skin sensitivity, indigestion, allergies, burning eyes, and inflammation, all of which are pitta-related issues to be concerned about. In general, people of all body types should consume more fermented foods in the winter and less in the summer, according to their body type.
With our dosha quiz, you may learn about your Ayurvedic body type.
Each batch of our kombucha is handcrafted in small amounts using purified water and the highest-quality organic and/or locally sourced ingredients possible. We start with organic loose leaf teas and then add organic botanicals to create a unique blend (dried herbs, roots and fruits). We like collaborating with local farmers to create distinctive small batch seasonal tastes when the opportunity arises. The following are the flavors that are now circulating on the taps: Concord Crush is a video game.
- Earl Grey tea is a type of tea that is made from the leaves of the Earl Grey plant.
- Lavender and lemongrass essential oils.
- There are trace levels of Black Tea Starter in this product.
- She’s the cherry on top of my cherry pie.
- Jasmine that sparkles.
Ingredients derived from nature You can find us on tap at the following locations: Brio Coffeehouse, Cushwa Brewing Co, Denim Coffee (Chambersburg, Carlisle, and Harrisburg), Free Range Cafe, Gearhouse Brewing Company, One North Coffee and Bake Shop, Orchards Restaurant, Pure and Simple Cafe, R.T.
We are happy to be able to provide retail hours at our brewery location, which is located at 3385 Wayne Road in Chambersburg, Pennsylvania.
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Kombucha Benefits and Risks
Kombucha is well-known for the numerous health advantages it provides. This fizzy sweet drink is made by fermenting sweetened green or black tea with yeast, which takes only a few minutes to put together. The yeast will break down the carbohydrates in the drink and release probiotics as a result of this process. Because of the last process, which involves carbonation, kombucha has a bubbly consistency. Having stated that, while this beverage has several advantages, it also carries a number of hazards.
1. It promotes a healthy gut environment. The fermentation of kombucha results in the production of beneficial microorganisms known as probiotics. These bacteria are quite similar to the bacteria present in the digestive tract. Consequently, consuming kombucha may be beneficial in improving the health of your gut. Furthermore, probiotics have been demonstrated to be effective in the treatment of diarrhea in several trials. Furthermore, there is a clear correlation between having a healthy gut system and having a stronger immune response.
- This has been shown to be efficient in the destruction of some kinds of bacteria.
- Green tea is an excellent weight-loss aid for those who are trying to reduce weight.
- However, this does not compensate for a lack of physical activity or a balanced diet, as evidenced by research.
- According to one research, consuming kombucha lowered the proliferation of cancer cells as well as drastically shortened the life span of cancer cells.
- Keep in mind that the cancer cells that were evaluated were grown in a test tube rather than in a living person.
- The findings of the tests, on the other hand, provide a compelling argument for keeping a healthy diet and lifestyle.5.
The results of one study in particular demonstrated that kombucha tea is extremely effective in removing toxins from the liver. This has the effect of reducing liver inflammation and improving liver health.
Risks of Kombucha
1. Contributes to Excessive Calorie Consumption It is significantly simpler to eat more calories through liquid intakes than it is through solid meal intakes. This is due to the fact that beverages are less filling. Having said that, certain varieties of kombucha contain a higher concentration of calories than others. While indulging in alcoholic beverages on an infrequent basis will not result in considerable weight gain, doing so on a regular basis may. 2. It is possible to get bloating. The probiotics included in kombucha can aid in the improvement of intestinal health.
- This is due to an excessive amount of carbon dioxide in the system.
- The majority of individuals believe that kombucha is safe to consume.
- The lack of pasteurization, as well as the use of yeast and bacteria in its production, means that opportunistic microbes can infiltrate the body of some people and cause diseases.
- Some people may even suffer allergic responses in extremely uncommon circumstances.
- While this will make the kombucha simpler to drink and more enjoyable to consume, the sugar content will be significantly higher as a result.
- Some kombucha products may include as much as 28 grams of sugar per serving, according to the manufacturer.
- Conclusion While kombucha provides several advantages, it also carries a significant number of hazards.
- Check to see if it is safe to take in order to avoid infection or other health problems.
In the beverage area of any health food store, you’re likely to find Kombucha lining the shelves, if you’ve ever done any shopping there. It is possible that the probiotic-rich fizzy drink may become an important element of your wellness regimen. The beverage was first made popular in China circa 200 BC.
Is Kombucha Refreshing And Detoxifying?
As soon as we hear the phrase kombucha, the first thing that comes to mind is the delicious flavor that it has to provide.
The kombucha tea is offered in a variety of tempting flavors that are hard to turn down for any occasion. Besides its capacity to captivate us with its flavor, the beverage also has a number of other advantages.
What noticeable benefits you can experience from drinking Kombucha?
Whenever you go to a supermarket or grocery shop, you will always find kombucha on the shelves in the beverage department of the store. The drink not only appears appealing to the sight, but it also has a distinctive flavor that is difficult to resist. Kombucha tea is a frothy beverage that is produced by.
Why Kombucha May Be The Next Big Thing In Europe
You might be wondering why it is that Kombucha has become one of the most popular beverages in the world. How has it managed to secure a position on the shelves of every grocery shop and supermarket? Let’s start at the beginning of the story. The beverage, which was originally known as a “Drink of Elixir,” dates back to roughly 200 B.C.
What are the health benefits of drinking raw kombucha?
Are you finding that fizzy soft drinks no longer satisfy your taste buds? Want a drink that is both delicious and healthful, and that can relieve your thirst in just one sip? Then allow us to introduce you to a beverage known as Kombucha, which is a type of fermented tea. The beverage is created by fermenting sugared fruit and grains.
Kombucha- The Tea Of Health
People have lost sight of the importance of maintaining a healthy lifestyle in this age of marijuana and alcohol addiction. Drinking nutritious tea, such as kombucha, will not only improve your immunity, but it will also increase the rate at which your body burns calories. raw kombucha (fermented tea) is a type of tea that is made.
The complete process of making Kombucha
Raw Kombucha, often known as the “elixir of youth,” is extremely popular among health-conscious individuals. kombucha tea is a fermented beverage that is created by infusing black tea, green tea, and sugar with a symbiotic colony of bacteria and yeast, and then fermenting the mixture for several days. After that, the mixture is allowed to ferment for a period of time.
Raw Kombucha- The best workout drink
The gym is becoming increasingly popular in today’s world as individuals seek to protect themselves from the negative consequences of their stressful metropolitan lifestyles. Exercise improves a person’s overall health and helps them to maintain a healthy weight. If you are a newcomer to the realm of exercise, you may be feeling apprehensive.
What are the long term benefits of drinking kombucha tea?
People are becoming more worried about their health these days since a healthy body is better able to resist sickness and cope with stress than a sick body. Everyone is concentrating on consuming the appropriate foods in order to keep their bodies in good form in order to live a healthy lifestyle. But, do you have anything?
Why India needs Kombucha
Why does India require Kombucha? Indian medicine has a long history of tried and proved therapies in the form of Ayurveda, and even more recently, Homeopathy, which is a relatively new discovery. These traditional cures are popular not just in India, but also across the world, with many people stating they are effective.
Health Benefits, Risks, and Tips
This article was published on April 28, 2021. Living a healthy lifestyle that emphasizes the intake of superfoods as well as the participation in power-workouts has grown popular in recent years. Countless weight-loss recommendations from Instagram models, including correct eating and workout ideas, flood your account every day.
Kombucha tea, which is associated with the functional food movement, has risen to enormous popularity in the United States (1). But what exactly is Kombucha? And, maybe more significantly, does it have any health benefits?
Kombucha: A Fermented Beverage
The consumption of fermented foods is widespread across the world. Fermentation is used to preserve and increase the shelf life of food, as well as to improve the texture, taste, and functional characteristics. It is also possible for the fermented food to acquire additional nutritional qualities, which reveal themselves as the presence of vitamins and bioactive compounds (2). A large number of fermented foods are beneficial to the digestive tract’s health and reduce the chance of developing chronic illnesses such as diabetes.
- This plant originated in northeast China and was first introduced to Japan in the year 414 AD, according to legend.
- Following the completion of the dome, it was dispersed across Eastern Europe (3).
- In order to make classic kombucha, you only need four components.
- The fermenting of sugared tea, aided by the growth of a symbiotic culture of bacteria and yeast (SCOBY), results in the production of the fermented kombucha beverage (4).
- The SCOBY generates a foamy layer on the surface of the drink, giving it the appearance of a mushroom cap.
- This delicious drink, which many health-conscious individuals know and adore, takes a long time to come together from the many ingredients and combine into a cohesive whole.
- This process produces a carbonated beverage that tastes sweet and tart, comparable to apple cider in flavor.
- It has a high concentration of beneficial probiotics, antioxidants, and anti-bacterial qualities.
- Since WWII, kombucha has declined in popularity; however, in 2016, the Pepsi Company acquired KeVita, which was making popular kombucha beverages at the time.
- Retail sales of kombucha and other fermented beverages surged by 37.4 percent in only one year, according to the National Kombucha Association (5).
Kombucha and Weight Loss
In many parts of the world, fermented foods are consumed. In order to preserve and extend the shelf life of food, as well as to improve the taste and texture as well as the functional aspects, fermentation is performed on the food. It is also possible for the fermented product to acquire additional nutritional qualities, which reveal themselves in the presence of vitamins and bioactive compounds (2). Numerous fermented foods are beneficial to the health of the digestive system and reduce the likelihood of developing chronic illnesses such as diabetes.
- Its origins may be traced back to northeast China, and it was first brought to Japan in 414 AD.
- Following the completion of the dome, it was transported throughout Eastern Europe.
- In the United States, black or green tea is used to make the fermented beverage known as kombucha.
- The tea is fermented by adding sugar, germs, and yeast.
- It is the yeast and bacteria in the tea that eat the sugar given to the tea, which kick-starts the fermentation process, which results in the formation of the SCOBY.
- A beginning for the next batch of beer can be made from this.
- A typical procedure can take between 7 and 10 days, but it might take anything from several additional days to a month in some circumstances.
- Fermented tea retains the same health benefits as regular tea while adding a whole new dimension to the experience.
- kombucha is a concoction of sugars, polyphenols (tea polyphenols), fiber, organic food acids (ethanol), amino acids (essential components), vitamins (antibiotic compounds), hydrolytic enzymes (hydrolytic enzymes) and carbon dioxide (CO2) (3).
- This acquisition was made in response to the rising popularity of functional foods.
Sales of kombucha, as well as other fermented beverages, climbed by 37.4 percent in only one year, according to industry data (5). Because of its weight-loss properties and the wide range of health benefits it provides, it has gained unexpected appeal.
1. Improves Gastrointestinal Health
Because of the probiotics found in kombucha tea, it can help to enhance the health of the gastrointestinal system. The healthy bacteria maintain a delicate balance with the bad bacteria in order to restore homeostasis and promote overall health. Studies done on mice have revealed that gut microorganisms have an impact on behavior (6). People have also been found to be in a depressed state of mind. The cravings and other poor eating behaviors that accompany sadness are connected to the condition.
2. Promotes Weight Loss
A healthy gut flora not only improves overall health, but it also has the added benefit of aiding in weight loss. A large number of research have demonstrated that gut bacteria are connected with weight gain. In one study, human twins with one being fat and the other being skinny were discovered to have different microbial communities in their stomachs, according to the findings. The fat twins had less variations of bacterial species than their skinny counterpart, which indicates that they are more similar (8).
3. Boosts Digestion
The presence of good gut flora not only enhances overall health, but it also aids in the reduction of body fat percentage. A large number of research have demonstrated that gut bacteria are linked to weight gain. An experiment with human twins discovered that the microbial communities in their stomachs differed depending on whether one was obese and the other was not. More variations of bacterial species are found in the obese twins compared to their slim counterparts (8). A robust supply of beneficial bacteria is provided by fermented foods and probiotics, which helps to ensure that microbiome colonies in the gut are well-nourished.
4. Removes Added Sugar
The microbial layer that forms on the surface of kombucha removes around 90 percent of the added sugar. This transforms the sweet tea combination into a bloat-diminishing beverage that may flatten the stomach in a matter of minutes. It accelerates digestion, allowing you to eliminate waste items more readily and on a more regular basis.
5. Assists in Blood Sugar Regulation
The acetic acid produced as a consequence, which is present in kombucha, is well-known for its ability to regulate blood sugar levels. While this acid imparted a sour and vinegar-like flavor to the kombucha, it has been shown to lower blood sugar levels and enhance insulin sensitivity. Furthermore, it can interfere with the decomposition of sugars and starches, ensuring that they do not have an impact on blood glucose levels. An raised blood glucose level will only serve to boost the synthesis of insulin, which will result in a rise in fatty deposits in the liver (9).
6. Decreases Cravings
Kombucha has been shown to alleviate sweet tooth cravings.
Those who are unable to live without carbonated beverages can find delight in eating this fermented tea drink, which does not include any additional calories.
7. Contains Fewer Calories
Kombucha has just approximately 30 calories per serving. You may say goodbye to fruit juices and fizzy beverages once and for all if you consume it. Its tea characteristics can also help you lose weight by lowering the number of calories you consume.
8. Enhances Energy Level
Aside from that, many report increased levels of energy, which helps them to perform better during workouts. Iron is essential for the creation of energy from food sources. The organic acids included in kombucha assist the body in making iron more easily available to it.
9. Eliminates Toxins
Kombucha drinks contain glucuronic acid, which is beneficial. There is evidence that this material can mix toxins within the body and produce a mass that can be readily expelled (10). Additionally, the tea’s characteristics have the capacity to reduce the absorption of industrial pollutants. It’s no surprise that kombucha has become so popular, given the numerous ways in which it helps people to stay healthy and lose weight. Kombucha is widely regarded as the fastest-growing product in the functional beverage industry.
Furthermore, it is the best-selling low-alcohol fermented beverage in the entire globe, not just in the United States of America (12).
Other Health Benefits of Kombucha
Joint discomfort in the knees has been reported by people who suffer from arthritis to be relieved by kombucha. Tea enzymes are thought to be responsible for the anti-arthritis properties of the beverage, despite the fact that there hasn’t been enough study done on the subject.
2. Lowers Cholesterol Level and Prevents the Occurrence of High BP and Cardiovascular Diseases
An investigation on the polyphenol content of kombucha found that it can inhibit the oxidation of LDL cholesterol and regulate the metabolism of cholesterol. The relaxing of smooth muscles also has the additional effect of lowering blood pressure (13).
3. Improves Mental Health
As previously stated, the gut flora is associated with psychological well-being. As a result, tea is well-known for its ability to soothe nerves and avoid anxiety and depressive episodes. In fact, keeping a healthy gut can help you achieve more mental clarity as well.
4. Promotes A Youthful Glow
Kombucha contains a high concentration of antioxidants as a result of the fermentation method used to make it (14). Free radicals that have accumulated throughout time are thought to be the cause of aging (15). Inhibiting the generation of these free radicals and providing extra protection to the cells against possible harm are two important roles played by antioxidants.
5. Prevents Cancer
Because of the antioxidant components in kombucha, the cells are better able to defend themselves against free radical damage produced by cancer cells. Another advantage of the plant’s glucaric acid is that it is believed to have anti-carcinogenic effects, which is validated by a specific research (16).
6. Possesses Antibacterial and Antimicrobial Properties
Since the beginning of time, vinegar has been utilized as an antibacterial agent due to the presence of acetic acid in it. Kombucha also includes acetic acid, which is beneficial. Surprisingly, a research concluded that acetic acid had potent bactericidal effects on M. tuberculosis strains, proving that it has powerful bactericidal properties. This is after the bacteria were exposed for 30 minutes to a solution containing 6 percent acetic acid (17).
The polyphenols found in tea can also be used to destroy a variety of bacteria (18). It has the ability to inhibit the maturity of harmful bacteria and yeasts without interfering with the growth of beneficial bacteria produced during the fermentation process.
7. Helps Type 2 Diabetes Mellitus Patients
Patients suffering from this metabolic disease benefit from the delayed digestion of carbohydrates and the resulting lower levels of blood sugar. Kombucha brewed from green tea provides a number of advantages as well. According to one research, green tea users had a 17 percent lower chance of developing diabetes than those who do not (19). In spite of its various health advantages, kombucha does have some negative consequences on the body. It is entirely up to you whether or not these disadvantages outweigh the advantages.
Are There Any Side Effect?
Even while kombucha has the potential to enhance gut health and alleviate ailments such as constipation and hemorrhoids, there is such a thing as too much of a good thing. It is also possible to have nausea and diarrhea after consuming a big amount of kombucha. Given that kombucha is acidic, it is probable that the drink will cause nausea in people who are sensitive to acidic beverages. Remember that kombucha contains sugar, which should be considered. The results of a tiny prior study suggest that consuming excessive amounts of sugar and sweeteners might cause diarrhea and/or watery stools.
2. May Lead to Headaches
It is possible to have too much of a good thing, even though kombucha is beneficial to gut health and alleviate ailments such as constipation and hemorrhoids. It is also possible to have nausea and diarrhea after consuming a significant quantity of kombucha. It is probable that the drink will cause nausea in individuals who are sensitive to acidic beverages because kombucha is acidic. Remember that kombucha contains sugar, which should be taken into consideration as well. Consuming an excessive amount of sugar and sweeteners, according to a tiny previous study, may result in diarrhea or watery stools.
3. Excess Kombucha May Contribute to Lactic Acidosis
The concept of having too much of a good thing might be detrimental in the case of kombucha. However, people who consume many bottles of kombucha on a daily basis may be at risk for a disease known as lactic acidosis, which is a condition in which the body produces too much acid. According to the National Cancer Institute, lactic acid is an organic acid that is formed in the muscles. When kombucha is consumed, it can induce a buildup of this acid in the circulation, which can cause the body’s pH to become overly acidic.
The quantity of kombucha that is associated with lactic acidosis has not been determined.
These two ladies ingested 4 to 12 ounces (oz) of home-brewed kombucha every day for two months in each of these situations.
In order to discover the exact quantity of kombucha that might induce this disease, more study is required.
Among the recognized causes of this syndrome are anti-HIV medications, which can result in the accumulation of lactic acidosis in the body.
4. Overfermented Kombucha Has Been Tied to Lead Poisoning
Please keep in mind that excessive fermentation during the preparation procedure might result in serious lead poisoning under specific conditions of fermentation. When kombucha is brewed at home in a clay vessel or ceramic pot that has high quantities of lead, the danger of poisoning is increased significantly. Due to the possibility of lead leaching or dissolving into the beverage, a buildup of lead in the body may occur. Research has shown at least one case of lead poisoning that was connected to a lead-glazed earthenware jug that was being used to keep kombucha tea in the past.
Lead poisoning can also cause kidney failure.
5. Kombucha Could Trigger an Allergic Reaction in Some People
If you are allergic to kombucha tea, you may experience problems as well. The symptoms of an allergic response differ from person to person, but they may include shortness of breath, tightness in the throat, nausea, and dizziness following consumption of the beverage.
6. Drinking Kombucha Every Day May Damage Your Teeth
Drinks with high acid content, such as kombucha, can wear away your teeth, resulting in damage, discomfort, and discoloration of the teeth. Drinking kombucha using a straw is recommended in order to decrease the amount of direct contact the beverage has with your teeth. Rinse your mouth with water immediately after finishing your drink to aid in the removal of the sugars and acidic components from your mouth.
Make Your Own Kombucha!
Starter liquids as well as SCOBY are now available on the market for consumers to purchase. Some are also available for purchase on the internet. Prepare the supplies listed below and begin working on your kombucha project.
What You Will Need
- 4 to 6 tea bags or tablespoons of tea leaves
- 3 quarts of filtered water
- 1 cup of sugar
- 1 to 2 cups of starting liquid
- 1 gallon glass container
- Coffee filter
- Rubber bands are a type of elastic band that is used to hold things together.
What You Need to Do
- 4 cups of filtered water should be brought to a boil. Remove the item and allow it to cool for two minutes
- Brew for approximately 15 minutes, then add the sugar and stir until completely dissolved. Fill a glass jug halfway with the liquid
- To finish, pour in the remaining water
- Place the SCOBY and starting fluids in a container. Using a coffee filter, seal the container and fasten it with a rubber band
- Place the container in a warm environment with temperatures ranging from 75 to 85 degrees Fahrenheit and no exposure to sunshine for a week to three weeks. Remove the SCOBY that was sitting on top of the mixture
- Add 2 cups of the brewed liquid to the container and stir well to combine the flavors. This is the liquid that will be used as a starting for the following batch. Clean bottles with tight-fitting lids are ideal for storing kombucha. When putting the kombucha into the bottles, a cheesecloth should be used.
Despite the fact that producing kombucha is enjoyable, there is a risk associated with it. It is possible that the brewing of kombucha will have an effect on your surroundings, making it more appealing to all sorts of microbial life. Always sanitize the lids and jars that you will be using to avoid this situation. Instead of just washing with soap and warm water, consider investing in sterilizing solutions.
When is the Best Time to Drink Kombucha?
So, when should you be ingesting this potent elixir of health? It all boils down to your own sensitivities and preferences. If you have a sensitivity to coffee, alcohol, or probiotics, you should avoid them.
In the Morning
If so, when should you be savoring the benefits of this rejuvenating beverage? Your sensitivities are the deciding factor. If you are sensitive to coffee, alcohol, or probiotics, you should avoid them.
During Meal Time
It is believed that drinking kombucha with or after a meal would improve digestion. The carbonation in kombucha may also help you feel fuller for longer periods of time, which might be beneficial if your aim is to lose weight.
Traditional ayurveda medicine claims that ingesting sour or acidic foods and beverages before a meal will also help you lose weight, however we were unable to discover any scientific evidence to support this claim.
A common ingredient in kombucha is tea, generally black or green tea, which might include caffeine. Despite the fact that the caffeine level decreases during fermentation, there is still caffeine present in the final brew, ranging from 10 to 25 mg of caffeine per cup, depending on the variety. For the sake of comparison, a cup of coffee contains around 40 mg. Drinking kombucha in the evening hours before bedtime is not recommended for those who are sensitive to caffeine.
It’s no surprise that kombucha has been around a long time, and for good reason. The vast majority of its various health advantages are not supported by scientific evidence, although its proponents are all competent to make such claims. With regard to promoting weight reduction, its effect on the gastrointestinal system is encouraging. Prior to include kombucha in your weight-loss regimen, consult with your doctor to ensure that it is safe.