If you are new to probiotics or more specifically taking them for the first time you might have some questions - so we have taken the liberty of providing you with some resources:
Q: How much Kombucha should I be drinking?
A: If you are a first time Kombucha drinker we would recommend that you begin at 100- 200 mls a day first thing in the morning on an empty tummy. Then eat around 20- 30 minutes later. The reason for this is so that the probiotics, vitamin B, beneficial acids can do their good work - your body can absorb them (it is happily super energising also) and to top it off it prepares your stomach for digestion. Care and common sense needs to be taken into consideration if you are pregnant, breast feeding or giving this elixir to a small child. We would highly recommend you do your own research on this topic. If in doubt seek professional guidance from a naturopath or holistic heath care practitioner. Listen to your body and drink as required. It is great for a 3pm pick up or even with friends when you don't feel like drinking alcohol (ours tastes great in a fine champgne flute!)
Q: What are the floaty specks that are sometimes in my Kombucha?
A: This is the best part of Kombucha- ensure you drink up these bits as they are the living Kombucha cultures and show you that your drink hasn't been pasteurised.
Q: Can you freight or post your Kombucha to me? I live interstate.
A: At this stage no we can not unfortunately. It is very costly to transport as it needs refrigeration and also is packed in glass so is too fragile to be ported through normal transport systems.
Q: Is there sugar in it?
A: At Probiotic Kitchen we long ferment our Kombucha so it means that there is very tiny amounts of sugar left in the Kombucha after fermentation and our most current round of testing shows with the laboratory shows that it is around 1 gram per 100mls- when you consider that natural fruit juice contains between 4-12 grams per 100mls our Kombucha is considerably lower and these small residual amounts will be quickly processed by your system. It is also well worth noting that without the sugar in kombucha there can be no fermentation, and without fermentation, you do not have any of the highly beneficial nourishing acids, enzymes and probiotics for your body. Many people find that over time the tart flavour of kombucha is no longer and their regular 3 pm sugar craving disappears - this is Kombucha doing it's good work and helping to alkalise the blood and regulating blood sugar and insulin levels in the body. Sarah Wilson the Queen Bee from I Quit Sugar writes a great article on fermented foods and Kombucha HERE and why you should be consuming it.
Q: Where is it made and how can I get some?
A: Our Kombucha (and other products) are made in our beautiful commercial kitchen facility that is located on the Gold Coast. While we are on the topic we should also mention that we do handle nuts and seeds in our kitchen- if that may be an issue for you. We really do love our microbes and we think you will be able to taste the difference.... Kate (one half of The Probiotic Kitchen) has been known to hug the barrels. You can find us at the Farmers Markets and health food stores as well as cafes across the Gold Coast, Byron Bay and Brisbane HERE.
Q: Is there alcohol in it?
A: A small amount is produced as a by product of the fermentation process - even apple cider vinegar has trace amounts of alcohol. Here in Queensland we are required to ensure all our brews are below 0.5% in trace alcohol- current testing has us standing at between 0.05 - 0.1%. Please be aware that your Kombucha needs to go into the fridge below 4 degrees to ensure it stays at this level. If you leave it out on the bench or have a few hours before you refrigerate the product can begin to ferment again which will affect the taste and/ or alcoholic levels.
Q: What is the water used in your Kombucha?
A: We use the highest quality H2O we can get our paws on - we have a special filtration system that slowly and carefully removes the Fluoride and Chlorine and leaves only the highest vibration pure water.
Q: Is Kombucha good for you?
A: Absolutely - here is some more information that you can have a think on...
It’s good for your gut and overall wellbeing:
~ Kombucha contains naturally fermented probiotics that can help maintain healthy gut flora by increasing the number of beneficial organisms.
~ It can preserve nutrients and break them down into an easily digestible form, which allows you to absorb them better.
~It has been shown to enhance the absorption of minerals, particularly calcium, iron, zinc, magnesium, phosphorous and copper.
~ Healthy gut flora improves digestion, fights candida overgrowth, improves mental clarity and stabilises your mood.
~A healthy gut can also be attributed to reducing or eliminating depression or anxiety. There is so much information out there on the mind/ gut connection - again we would recommend you do your own research and reading if this is of interest to you.
~ Kombucha contains numerous strains of yeasts and up to 20 different bacterial species (and possibly many more!) and when you consider that our bodies contain up to 600 different microbes this can have a positive impact on creating the colony for good bacteria growth.
It also detoxifies the body:
~ The enzymes and bacterial acids in kombucha ease the burden on the liver by reducing pancreatic load.
~ Kombucha contains glucuronic acid, which binds to toxins and increases their excretion through the kidney or intestines. Kombucha concentrates the wonderful antioxidant properties found in tea. These antioxidants not only fight the environmental toxins known as free radicals, which contribute to illness and disease but also can be shown to slow the ageing process.
~ It also contains vitamin C elements which are a potent detoxifier for the body and mind.
Still curious? Here is some further links on health & wellbeing as food for thought. Boom Boom.
Also some great cookbooks for health and wellbeing:
A few of our fav's on General Healthy Foodie Blogs and Further Reading: