What is Kombucha?
Michael Kerr • 19 April 2020
A tea beverage that is fermented using a symbiotic starter culture of bacteria and yeasts called a SCOBY which prevents contamination by pathogenic bacteria. Sugar acts as a substrate for fermentation so therefore al kombucha contains sugar, although amount of sugar significantly varies in commercial products.
WHAT ARE THE HEALTH BENEFITS OF DRINKING KOMBUCHA?
There are very few clinical trials conducted with human subjects investigating the potential health benefits of kombucha. Therefore, most of the health claims are anecdotal or assumed.
There are many health claims made about the benefits of kombucha, mostly due to the presence of bioactive compounds produced during fermentation, particularly polyphenols (*high in antioxidants), and beneficial microbes (bacteria and yeast) that are associated with health benefits. Kombucha also contains vitamins and minerals and organic acids and enzymes.
Overall, kombucha may provide some beneficial bacteria (probiotics), polyphenols, vitamins and minerals and it is a tasty, fairly low sugar option for a carbonated beverage.
Note: kombucha does contain a small amount of natural alcohol from the fermentation process (usually 0.5% or below).
WHY DO I DRINK KOMBUCHA?
1. It’s delicious
2. It’s a low-sugar alternative to pop or juice (*check the label! Looks for <8g sugar/250ml)
3. I like to include as many fermented foods as possible in my diet to expose my gut to beneficial microbes
4. It’s a great mix in cocktails. Try it with tequila, you won’t be disappointed!
Every Sunday, I take time to prep our lunches for the upcoming week. I find it a massive pain in the ass every single week. I find it challenging to think of new ideas for meals I want to eat for an entire week, that keep well, and are tasty and delicious. But if I don’t meal prep, I regret it for the entire week. So (almost) no matter what, I get it done. This is one of my favourite meal prep recipes. It’s quick and easy, keeps well all week long and provides tons of fiber. My favourite kind of recipe!
This is bomb. Creamy and delicious, just the way Alfredo should be. Minus all the saturated fat of a traditional Alfredo sauce 🙌
1 pack (454g) Rice vermicelli noodles 227g Cremini mushrooms, sliced 15 Brussels sprouts, halved 1 small sweet potato, cubed (1/2 inch x 1/2 inch) 1/2 Spanish onion, diced
