Having an alcohol content of less than 0.5%, kombucha is not a federally regulated beverage in the United States. Its consumption increased in the United States during the early 21st century. The drink was consumed in Russia and from there entered the rest of Europe. Kombucha most likely originated in the Bohai Sea district in China. It is not recommended for therapeutic purposes. The beverage has caused rare serious adverse effects, possibly arising from contamination during home preparation. Numerous health benefits have been claimed to correlate with drinking kombucha there is little evidence to support any of these claims. The living bacteria are said to be probiotic, one of the reasons for the popularity of the drink. Although the SCOBY is commonly called "tea fungus" or "mushroom", it is actually "a symbiotic growth of acetic acid bacteria and osmophilic yeast species in a zoogleal mat ". The yeast component generally includes Saccharomyces cerevisiae, along with other species the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic acid (and other acids). The microbial populations in a SCOBY vary. Kombucha is produced by symbiotic fermentation of sugared tea using a symbiotic culture of bacteria and yeast ( SCOBY) commonly called a "mother" or "mushroom". The global kombucha market was worth approximately US$1.7 billion as of 2019. Kombucha is now homebrewed globally, and also bottled and sold commercially. By the early 20th century it had spread to Russia, then other parts of Eastern Europe and Germany. Kombucha is thought to have originated in China, where the drink is traditional. Juice, spices, fruit or other flavorings are often added. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast. Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture Latin name Medusomyces gisevii) is a fermented, lightly effervescent, sweetened black tea drink commonly consumed for its purported health benefits. Water kefir, Kefir, Kvass, Beer, Iced tea Please recycle.Kombucha tea, including the culture of bacteria and yeast, which is not usually consumedįlavored cold tea drink with fermentation byproductsĬloudy, commonly pale or dark brown and sometimes green How has GT's kombucha changed your life? Tell us your story at 25th(at). GT's luck runs in threes, so this offering is very special to him because it's his first Kombucha to feature three flavorful ingredients. Celebrating 25 years of authentic kombucha. During fermentation, the Scoby transforms the tea into a bright, tangy, and naturally effervescent beverage with billions of living probiotics to support digestive and immune health. This ancient elixir is traditionally crafted with a sweetened tea base and a live Kombucha culture (Scoby). What is kombucha? Once known as the team of immortality, kombucha is a fermented drink with origins dating back to 221 B.C. Over two decades later, my mission remains stronger than ever to offer the best kombucha you can find - GT Dave, Founder. Her experience inspired my purpose: to introduce this sacred brew to the US in its purest, most potent form for all those seeking better health. 25 Years Young: in 1995, I began bottling kombucha as a teenager in my parents' kitchen after witnessing my mother consume it religiously during her battle with breast cancer. Renew, rebalance, rebuild, reclaim, rekindle, recharge. boulardii: 4 billion organisms, lactobacillus bacterium: 4 billion organisms, l(+) lactic acid: 100 mg, acetic acid: 75 mg, glucuronic acid: 1400 mg, gluconic acid: 650 mg. Per Bottle at Time of Bottling: probiotics bacillus coagulans GBI-306086: 1 billion organisms, S.
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