Maybe you haven’t tried Synergy Gingerberry Kombucha. It is slightly fizzy, has a touch of sweetness from fresh blueberry juice, and a spicy kick of fresh pressed ginger. I’m not trying to cram kombucha down your throat, but it has so many health benefits and when you can find a really tasty one, it may be worth giving it a second chance.
Some notes about Kombucha: Kombucha is a living beverage made from the fermentation of sugar, tea (such as white, black, and green), and a kombucha culture (also known as ‘The Mother.’) The result is a slightly effervescent elixir that can be as sweet as sparkling juice or more astringent like champagne. The taste profile depends on the type of tea used and what additional juices, herbs, or spices are introduced in the fermentation and finishing processes.
It has been said that Kombucha originated China, and that the Tsin Dynasty coined it “The Tea of Immortality”. Sounds like reason enough to drink it. But if you need more convincing, read on.
The process of creating Kombucha involves the culture, often called a ‘scoby’ which stands for ‘ symbiotic culture of bacteria and yeasts, to be placed in a lightly sweetened brewed tea. As the culture digests the sugars, it produces organic acids such as lactic acid, malic acid, gluconic acid, and vitamins such as c and B. You also get a beverage full of healthy bacteria (probiotic microorganisims) and these babies encourage healthy digestion and immune strength. Our society has been so inundated with good bacteria destroying hormones, medications, additives, preservatives, and antibiotics, that we need to rebuild our healthy bacteria army. Drinking kombucha on a regular basis is a great way to do that, especially if you have difficulty taking probiotic capsules.
If you are concerned about the possibility of there being alcohol in your kombucha, the quantity is typically less than 1% by volume.
