All about Kombucha, the Paleo drink
We are in front of a new trend, but kombucha, although it may seem "trendy", has a long history. Moreover, it is a healthy and refreshing drink, 100 % natural. Let me explain what kombucha is.
Like many of the trends that come to Spain, they first become popular in the USA. In my case I tried the first kombucha in the USA and when I came back I wanted to investigate a little more because I loved it.
If you are looking for a healthy alternative to the typical sugary soft drinks, here you have the best option. Introducing the paleo refreshment.
This post contains affiliate links for which we receive a small commission and that in no case means a price increase for you. Thank you for your support.
Fermented foods
Kombucha is a fermented tea, in the same way that other foods are fermented, such as vegetables (saurkraut or chukrut, kimichi), fruits (pickles, spring onions, olives), dairy (yogurt, kefir), cereals (miso, tempeh), meat and fish.
Although fermented foods have not acquired great relevance in our diet, it is worth trying to include them because they make an important contribution to our health. fantastic job for our digestion.
What are the benefits of fermented foods?
Although different fermented foods provide different bacteria that increase the bacterial diversity of our intestine, these are some of the benefits fermented foods in general.
- More nutritious and digestible because the bacteria have facilitated this process, being the ones that have partially done the work of digestion.
- They increase the presence of important vitamins. They are a source of antioxidants. This is especially relevant because the vitamin K2 is difficult to find in non-fermented foods and is key to bone and coronary health, as well as prevention of certain types of cancer.
– Strengthen the immune system, as it favors the microbiota.. It must be healthy to protect you from serious diseases. Remember that 70% of your defenses are in the gut and they have to function in their full capacity to keep us free from attack.
What is kombucha?
The kombucha is a probiotic drinkis created from the fermentation of a colony of microorganisms called scoby, which are like mushrooms. It seems the latest trend in the field of "healthy" food but it has been consumed in China for more than 2000 years.
It is an ideal drink for the followers of the Paleo diet because unlike modern soft drinks, is not an artificial, sugary beverage. It is natural and has many health benefits because it is a fermented food.
It is a very low calorie drink and sugars that are naturally present. It is reminiscent of sparkling water because it has that natural effervescence with a touch of flavor that can be very varied: red fruits, green tea, ginger, mojito, apple, carrot, flowers and even versions reminiscent of beer?
And the good thing is that unlike other fermented products of animal origin, this option is totally suitable for vegans.
Who invented Kombucha?
It seems that we have to go as far back as the Tsin dynasty, in 221 B.C.. to find a food similar to kombucha and that we can consider its predecessor or origin. At that time that version was known for its stimulating, healing effects and pleasant taste.
Gradually, "Kombu tea" spread throughout Japan, Russia and Europe. In recent years, its renewed version has become very popular in America and European countries.
How is Kombucha made?
The process begins with the scoby base which is a mixture of live bacteria and yeasts, which is mixed with green tea, water and sugar. Although it may scare you to read sugar as an ingredient, you don't have to worry because it is given as food to the scoby to keep it alive. The sugar that remains at the end of the process is residual, although as we will see, depending on the particular elaboration process of each brand, it can be more or less.
This fermentation process can last up to 4 weeks and results in this natural soft drink with bubbles. To obtain the final flavor, the rest of the fruit is added.
Which kombucha is the best?
Nowadays there are enough brands to choose from, but not all of them are governed by the same quality standards.
- It uses only natural ingredients and does not add carbonated water, but the fizzy sensation is obtained 100% by natural fermentation.
- The sugar it contains is what is left after the scoby has done its job and no sugar or sweeteners have been added to the final product.
- It comes packaged in glass, an inert material.
- To maintain all its properties is not pasteurized.
At home we drink 2 brands: Komvida and Munkombucha. I'll explain how each one is.
| Komvida | Monkombucha | |
|---|---|---|
Ingredients | ✅ | ✅ |
| Container of glass | ✅ | ✅ |
| Residual sugar levels. Ex: per 100 ml of green tea flavor | Carbohydrates: 0,80 g - of which sugars: 0,80 g - of which sugars: 0,80 g of which sugars: <0,50 g | Carbohydrates: 3.85 g - of which sugars 3.85 g |
| Transportation and storage cold | ✅ | does not need it as it contains almost no sugar |
| Various sizes | 250/750ml | 250/750ml |
| Special flavors | coffee, piña colada | paleo birra lemon, isotonic |
| Price 12 x 250ml pack | 27,66€ | 35,38€ |
| Prices 6 x 750ml pack | 35,62€ | 46,83€ |
*Prices are approximate and may be outdated, always consult the official website of each brand.
Komvida
For those who want to start: If you are a person who is very used to the flavors of modern soft drinks, Komvida will be more pleasant to your palate.
The taste is mild and sweet. At home even the most skeptical have been converted to kombucha.
Munkombucha
For the experts in fermented and sugar-free food: If you are already used to taking food without sugar and sweeteners and want a healthier version, Monkombucha will be the one to choose.
This brand produces the kombucha with the least residual sugar in the Spanish market. Its flavor is strong and you can appreciate its tones of acidity.
Frequently Asked Questions
Can kombucha be taken during pregnancy and lactation?
The official breastfeeding website advises against it because there is insufficient evidence. In general, studies are not usually done with pregnant women due to moral issues, so we lack scientific information on this subject.
The first thing is that these two stages are often lumped together as if they were the same or very similar, and pregnancy has nothing to do with breastfeeding..
When we are pregnant, the fetus receives everything we take in through the placenta. When we breastfeed, there are hardly any traces of what we ingest in our breast milk.
Therefore, for kombucha and for the rest of doubts about products that can or cannot be taken, it is necessary to differentiate these stages.
Considering that the stage of pregnancy is the one to which most attention should be paid, this is how well Bea can explain it:
What is the floating debris?
Don't worry, they are scoby remains (Symbiosis Colony of Bacteria and Yeast(in English, symbiotic colony of bacteria and yeasts). Remember that your kombucha has life and that this scoby is beneficial to your health.
Does it have alcohol?
Yes, it is true that it is a fermented beverage, but it can be said that kombucha does not contain alcohol, since contains less than 1%.
How much should be taken?
There is no set amount, take it when you want and as often as you want.
I love to drink a glass of kombucha like a soft drink. Sometimes with a meal, or just to refresh yourself in the middle of the afternoon.
Can I drink Kombucha if I am diabetic?
Yes, the amount of sugar present in the product is residual. In any case it is always recommended to consult a doctor.
Can it be done at home?
Yes, it is possible to make your own homemade kombucha by buying a scoby or if someone gives you one of theirs. It is not a difficult process, but you will have to study well how it is done.
I leave you a book that explains the process in detail.
