If you’re not kombucha-conscious, kombucha is a fermented
tea. It tastes tart and is slightly bubbly. It was been brewed and consumed for
thousands of years. Kombucha is made using something called a SCOBY (which I
thought was Scooby for the longest time) but stands for symbiotic culture of
bacteria and yeast. And this is what
results in a finished beverage teeming with good bacteria and good yeast yum
yum.
I’ll admit my bias; I love the stuff. I first enjoyed the
gingerade from Synergy, love the blue green from BKkombucha, the cayenne Kombucha from Heathade and most recently
fell in love with the milder kombuchas from Organic Avenue. Everyone at our
office is dying to try Buchi’s sea buckthorn kombucha. Buchi- can you help us
out?
I have always been aware kombucha contains trace amounts of
alcohol. But while wine is generally 10 to 14 percent alcohol and spirits
40-something percent kombucha usually is .5 percent. So I was shocked when a
client came in saying, “I had a few sips of kombucha and I felt something, was
I drunk?” I hadn’t ever heard that, I thought about GT Dave the Synergy brand
founder who drinks a gallon or two of kombucha a day “like it’s his job” oh
wait, it is.
Back in 2010 there was a blip for the kombucha producers.
Many kombuchas were pulled from the shelves. There was investigation into the
alcohol content. The more sugar in kombucha the more alcohol it can ferment.
Generally speaking the longer kombucha ferments, the more alcohol produced.
Companies looked at their protocols to see how they could eliminate the alcohol
without compromising the benefits. You can pasteurize and “solve” the problem
but in order to have the probiotic benefits, kombucha needs to be
raw/unpasteurized. Companies found ways to reformulate their brews, probably
changing the SCOBY in order to control the alcohol content. Generally speaking
unless in recovery/AA or pregnant continue to knock back kombucha.
Detractors will say “no real evidence” but as a superstar
nutritionist (who has been at this for way longer than I have) said on a phone
call last week “for many things in our field there will never be studies.”
Kombucha is helpful for joint pain (contains building blocks for glucosamine)
and helps with digestion (many clients report reflux improvements). Ironically,
given the subject matter today, kombucha’s beneficial effect on the liver makes
it an excellent hangover remedy.
So why did my client feel loopy? I dug around, spoke to some
fermentation experts and there’s something I was unfamiliar with called
histamine intolerance. Some people react to fermented foods with symptoms that
mimic drunkenness as they lack an enzyme called DAO that breaks the histamine
down. You can read more about histamine intolerance here. There are digestive enzymes you can use if
the thought of avoiding fermented foods (which help with mood and cravings not
to mention immunity and more) worries you.
My only issue with kombucha is that Lindsay Lohan loves the stuff, ick. Are you a kombucha
drinker? Do you make your own? Should I try? Do you have a favorite brand? Any
kombucha concerns?
I am a kombucha drinker..I love the Synergy brand. Funny enough, I've looked high and low here in the UK and can't find kombucha so I guess it's a US fad?
ReplyDeleteIf LL is a fan I'm not sure I'm on board so much....
interesting Ameena, don't think it's fad because been around so long but even if juice shops no kombucha? And I know re LL yuck.
ReplyDeleteLauren, i had the same situation as your client and had to stop drinking it because I felt like I was drunk.
ReplyDeleteIf I drink it at night I sleep like a baby
so interesting as some people feel (perhaps from tea it's made from) gives them energy! Many of our clients drink it at work...but hey if you sleep well/maybe it's your nightcap? Hate you see you miss out have you tried Kevitas? Another fermented drink type.
ReplyDeleteLove kombucha. I just tried the Organic Avenue one with rosemary the other day and really liked it. A bit mild for me, but tasty!
ReplyDelete