Written by Remedy nutritionist, Jacqueline Alwill @brownpapernutrition
So you’ve heard that kombucha is good for your health (people have been drinking it for literally thousands of years for this reason!) and you may have heard that it contains these excellent little LIVE CULTURES (you’ll see these as floaties at the top of your booch) that give plenty of love to your gut, with epic flow on effects to other parts of your body too - immune health, brain function, mental wellbeing, just to name a few…
But did you know that Remedy Kombucha is also a rich source of organic acids and tea polyphenols to support your health and longevity, too?
What on EARTH are they, you ask? Let us break down your booch for you…
Kombucha contains tea polyphenols/antioxidants
Kombucha is made with a base of tea leaves. Remedy uses a combination of organic green and organic black tea leaves, both of which contain powerful polyphenol compounds - you’ve likely heard of these as “antioxidants”.
Antioxidants work to neutralise the action of cell-damaging free radicals which can break down our health over time and predispose us to illness and more chronic long-term health conditions.
Black tea brings a robust flavour to the booch and contains polyphenol compounds including theaflavins and thearubigins, while the green tea in kombucha is a rich source of epigallocatechin. These antioxidant polyphenols have been extensively researched for their beneficial effects in diseases such as cancer, cardiovascular disease and diabetes.
We can boost our diet and health with plenty of polyphenol-rich foods and drinks every day including Remedy Kombucha, colourful fruits and vegetables, herbs and spices and (yes, you read it here…) good quality dark chocolate.
(Side note: If you’re wondering if drinking a bottle of fermented tea is going to also spike your caffeine intake for the day, then worry no further because thankfully, with Remedy’s long fermentation process, most of the caffeine is brewed out of your booch, leaving just 10mg caffeine per bottle.)
Kombucha contains organic acids
Organic acids aren’t just any old acid you’d typically find in what most people think of as acids…lemon juice, balsamic, etc etc. Organic acids are created throughout the fermentation process of kombucha. Whilst they still deliver that delicious sour tang to your booch, they pack a lot more punch.
After steeping the black and green tea leaves, sugar is added to the tea, then, once cooked, the almighty SCOBY (AKA Symbiotic Culture of Bacteria and Yeast), is added to begin the fermentation process. The bacteria and yeast gobbles ALL of the sugar in the brew, and converts it into SCFA’s or short-chain fatty acids (organic acids!).
These short chain fatty acids are also produced by our gut microbes (gut bugs) when we consume healthy amounts of dietary fibre from whole food plant-based sources - fruits, vegetables, nuts, seeds, beans, legumes and whole grains.
Including a variety of plant-based whole foods in your diet and your daily serving of Remedy Kombucha rich in organic acids can help your body to:
- Regulate energy better by stabilising blood glucose (sugar) levels
- Reduce the proliferation of pathogenic bugs in the gut
- Regulate appetite
- Support healthy cholesterol levels
- Provide a fuel source for beneficial gut microbes (good gut bugs!)
Want to learn about the goodness in all the other kombucha ingredients? Read on.
