NEW (2024) Science on KOMBUCHA Tea Health Benefits | Is Kombucha ACTUALLY Good for Gut Health?
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- Опубликовано: 11 июл 2024
- This video reviews the HUGE NEW body of research on KOMBUCHA TEA HEALTH BENEFITS, focusing on the effects of Kombucha Tea on GUT HEALTH and the GUT MICROBIOME. #kombucha #kombuchatea #kombuchalover
We start by discussing the three key ingredients of Kombucha Tea - tea (from the tea plant), sugar, and microbes. You'll learn about the different types of tea that can be used to brew Kombucha and the role that sugar plays in the fermentation process. We'll also take a closer look at the beneficial microbes, including Kombucha yeasts and bacteria, that are responsible for creating new bioactive compounds during the fermentation process. Newly-formed health-promoting compounds in Kombucha Tea include bacterial cellulose, acetic acid, glucuronic acid, antioxidant phenolic compounds, and vitamins and minerals.
Next, we'll explore the effects of Kombucha consumption on GUT HEALTH. You'll learn about how Kombucha can support beneficial communities of bacteria in the gut and suppress harmful ones. We'll also discuss the potential benefits of consuming Kombucha for improving digestion, reducing inflammation, and boosting the immune system.
We will also go over the reasons to be CAUTIOUS when researching Kombucha Tea, including the high variability in fermentation conditions used in various experiments, the ability of LOW-QUALITY TEA to produce LOW-QUALITY (not very bioactive) KOMBUCHA, the loss of probiotic potential due to transportation and storage, and a lack of human experimental trials.
We conclude with a potential SOLUTION to some of these issues surrounding Kombucha Tea - it's to Brew your own 'Booch! By brewing your own Kombucha, you can guarantee that high-quality ingredients are used and that beneficial probiotic properties of the Kombucha are not lost with storage and transport.
This video will provide you with a comprehensive understanding of what the NEW body of scientific research is telling us about Kombucha Tea and its potential health benefits. So, whether you're a seasoned Kombucha drinker or new to the world of fermented tea, you won't want to miss this informative, educational, and (dare I say) ENTERTAINING video.
If you enjoy the video, please share it with your Kombucha-loving Komrades!
Thanks,
Dylan from Wu
00:00 - Intro
1:30 - The Three Ingredients of Kombucha: Tea, Sugar, and Microbes
9:40 - Kombucha Tea Fermentation: How New Health-Promoting Ingredients are Formed
15:49 - The Human and Animal Research on Kombucha Tea Health Benefits
21:27 - Where to be CAUTIOUS When Interpreting Kombucha Tea Health Research
25:11 - Brew Your Own Kombucha!
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USEFUL LINKS:
My favorite loose-leaf tea for home-brewing Kombucha (Ducksh*t Dancong Oolong):
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USDA Certified Organic Kombucha Scoby:
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USDA Organic Kombucha Scoby Starter Culture:
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Silicone Fermentation Stretch Lids:
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The full blog article and Works Cited referenced throughout this video:
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kombucha has changed our families life! My son, at 18 months, had chronic constipation. the doctors brushed it off saying it was normal and wanted to put him on mirlax daily. I couldn't bring myself to do that so after researching, i opted to have try some kombucha. after the 2nd day of him drinking 1/4 cup in his juice once a day he was pooping regularly. It has now been 9 months since then and in that time frame he has been pooping normal, only had a cold once and noticed a behavior change. This stuff is so powerful.
that's incredible!! I've heard from others in the comments here that kombucha also helped them tremendously in passing stool.
That was brave of you to look for a more holistic option than mirlax, but you probably saved him from a number of potential future side effects... very well done 🙏👏
Thank you for sharing!
Dylan
@@wumountaintea I’ve also noticed neither my son or I have any seasonal allergies thus far. When last year I had the worst of everyone, While on the other hand my husband still has his typical allergies. (He doesn’t drink kombucha) Might just be just a coincidence but I wonder if kombucha helps with that.
That's awesome! I also make kombucha and coconut milk yogurt - and have less problem with seasonal allergies than my daughter's family (who live next door!)
Fermented foods can improve greatly your gut biome which improves digestion , circulation , immune system etc etc - it makes your engine far more efficient , modern diets , too many antibiotics, over use of medicines , alcohol etc damage the digestive system which in turns prevents maximum extraction of nutrients in anything you eat . None of this is rocket science , just eat a diet that’s as natural as possible and closer to what humans ate during evolution - modern western diets are terrible .
Woww.... I may try this in my fam😊
Awesome analysis! I’m a small commercial brewer in CT and many of my customers said drinking local small batch kombucha is so much better than the store bought. Several customers shared that drinking our local kombucha has really helped heal their gut issues. It’s a tremendous testimonial for locally made and smaller regional brands. I really think kombucha made by local small producers is better. Well done and thank you!
Small producers tend to focus WAY more on quality. One main point that I tried to emphasize in the video is that changes in quality components of the ingredients of Kombucha have a massive impact on its final bioactivity and ultimate effects on health. So a well-made high-quality kombucha can truly have medicinal properties, while another product by the same name but different production standards might have little to no effect. What’s the name of your brewery in case I or others here wanna try out your booch??
Dylan
I wish you had mentioned the length of fermentation as it relates to the amount of sugar left in kombucha. I feel that commercial kombucha is way too sweet and therefore negates any benefits you may derive from drinking kombucha. Thoughts?
There are so many recipes of how long the first ferment should be. I was taught 6 weeks but I've seen less than 2 weeks. Any evidence of the health benefits based on how long you ferment? I have 6 gallons going at one time spaced 1 week apart then 2nd ferment one gallon at a time.
As a home brewer, I sometimes try store bought Kombuchas as a comparison. The latter are awful, no matter their supposed quality claims. I gave a friend one of the commercials as a trial compared to my home, and he had to spit it out.
where are you in CT? where do you seel your products? I'm in Willimantic and my husband loves kombucha. I'm curious about buying!
It's a shame the study looking into the benefits of different sugar sources didn't also include honey.
I completely agree!! That seems like an obvious candidate for a healthy and flavorful kombucha...
I'll keep my eyes peeled for future research on honey-brewed kombucha and report on it when I get some details.
Best,
Dylan
@@wumountaintea Cane sugar produces the best Kombucha. Black tea fermented with honey produces a fermented drink called Jun.
@@jeanninegodwin2285 I see. Maybe this is why I didn't say any literature about honey-fermented kombucha - it's technically a different beverage...
One of the reasons honey was not used is it is more highly variable than either cane or coconut sugars. Additionally, these two sugars are relatively similar chemical, which makes for less variables in a complex micro and molecule biological systems.
Honey is a natural antibacterial so won’t work with a normal scobi and will kill it and also it’s traditional used with green tea and is the champagne of kombucha and it ferments a lot faster than your normal kombucha DO SOME READING
This video was quite informative and well researched. The fact that you took the time to document all your research and compile it into one easy to listen and understand video is incredible. Thank you for using correctly applied research and scientific method data to compile this while also pointing out the limitations, variations, and misconceptions of said data. Well done!
Mild IBS sufferer here. Over the years I became vegan, bumped up my fiber, bumped up my water, and began to eat kimchi, sauerkraut, and sourdough bread. The only thing that has significantly lessened my symptoms is kombucha. This is why I watched your video, because I wanted to figure out why. For context, my dysbiosis makes sense, since I was born from a C-section, and when I was a child my mom used to treat every illness I had with antibiotics. I’m surprised by IBS isn’t worse. Hopefully these things I’m doing now are restoring my gut flora.
that's great that Kombucha has been able to help!! Did the video help answer your questions about how kombucha is interacting with gut health?
@@wumountaintea yeah, I think in my case is probably a dose thing, it’s easier to get more servings of the probiotics I need with some kombucha, it probably puts me over the hump (I also added some vegan yogurt to my breakfast). I get the Simple Truth kombucha, which has helped me, but I heard that it may not be natural, and that they may add the probiotic after they killed the natural ones, since the strain is basillus coagulans. Is that the case?
@@hugomarquez3189 you need to take akkermansia and kimchi
you should also take a "broad spectrum" probiotic
take them with a low carb high fiber diet for 3 months. your problems will be completely gone.
Have you tried fasting to address your IBS? It made a world of difference for me. I just practice a 12 hour fast everyday bc it manageable. I started with a greater period of fasting but found the 12 hours was best for long term practice. I make komboucha and yogurt at home for years now and the fasting had the greatest impact.
@@juchinchou IF is the first thing I ever did when I started to change my diet, before I went vegan and before I started eating fermented foods, and it does work for me to an extent. So I do about 15 hours every day, there are days I do 18 or 20. Fasting and being vegan helped me for about a year, year and a half, and then I had a flare up that stayed, so both on their own don’t help any more. What I do now is IF, vegan, fermented foods AND psyllium husk. Psyllium husk has made the most difference, and I’ve been doing it for a few months. No more gas and bloating at night. I still go many times in the morning, between 3 and 5, but all the stools are well formed. I go less if I don’t eat in the morning. With all the fiber and fermented foods I eat, I obviously have more to pass, but I do it a lot easier now, and nothing remains after I’m done.
Thanks love you gave me a quick overview for my assignments
Great video! I was looking for a comprehensive guide to the current research around Kombucha, and you nailed it!
i have never had store bought kombucha. i bought a starter kit, and made my first tea then fermented it. i immediately went and bought more starter kits. i brew and consume (with my wife) 4 gallons a week. i use lipton yellow tea to keep it standardized. i ferment red grape juice and some pineapple. i do not consume store bought alcohol and stopped drinking soda drinks. my gut flora has improved vastly. the only downside to brewing is an occasional bottle explosion, has only happened 6 times in over a year, but when it does, wow. i use glass jugs for the 1 st stage so they are kept properly ventilated out of sunlight, and amber reusable bottles for the 2nd stage fermentation. since regularly consuming home brewed kombucha i have not had as much as a cold, flu that lasted more than 24 hrs. regular proper stools, and noticed my skin has better color. i read how FDA cautions people brewing their own, i just ordered more brewing jars and fermentation bottles, because my friends and neighbors drink too much of my stash. i try to push store bought drinks and alcohol and as much as i appreciate to compliments, i prefer the kombucha, once you brew it right, you will enjoy the health benefits and the alcohol content. sometimes gets up to 26% according to my meter. Has anyone else notice pd a trend, whatever the FDA says to do… DO THE OPPOSITE and you will live a lot longer, or live a more quality life, i have motorcycles that try to kill me every time i ride them, well could be my driving or both. at least enjoy the quality of your health with the amount of life you have left.
Right on brother re the FDA. Food fear porn is their default mode. Canning fear is another example yet CAFO farming is promoted by their industry corrupted policies. There are supposed doctors on this thread denouncing kombucha as unsafe. It has saved me from several health problems I had stemming from the standard western toxic diet which I am pleased to say I've departed from some years ago. Kombucha = health. Try making some Jun, the health effects of honey are a massive bonus
Yes, and don’t get vaccinated with that toxic covid bullshit. The WHO and the FDA are trying to kill everyone
23%? How long of a ferment?
I can only suggest using an airlock with the special lid to prevent explosions
@@paulofrostIt wont be that high, experienced home brewers struggle to get to higher than 20% (15% is good). It is possible but not easy and requires a special yeast to achieve.
Once again you drop another incredible video on us! Thank you for taking the time to research this topic in depth and deliver us another wildly informational video. Keep up the good work, Dylan!
You the man Ryan! Thanks for watching and commenting as always 🌱🍵🤘 More vids on the way
Hey just wanted to thank you for your very informative videos! I used to live very unhealthy only eating packaged ramen and pizza and only drinking monster energy instead of water (I think I was close to overdosing on caffeine a couple of times) and for the last few years I've decided to live a healthier life. Channels like yours really help me to get a better understanding of how the food I eat influences everything in life basically.
Hi, this was sooo well researched and excellent presentation. Well Done!!!
Fascinating stuff! Lovely delivery as well. Thank you!
Thanks, I'm glad you liked it!! I appreciate the comment 🤗🌱🍵
Thank you so much for the deep dive, I’m glad your video popped up in my feed 😊🙏💯
Excellent video, thank you.
One of the best videos about Kombucha; if not the best!!
Thank you 😊
THANK YOU FOR BEING SO VERY EDUCATIONAL!!!!!!!!!
Another great video!
I make my own kombucha, often using my own home grown tea. If i need a new Scoby, i get some local live strain kombucha, and use ~ 1/3 cup (if there isn't a visible scoby)
I let it ferment longer if i need vinegar.
I also make L-reuteri yogurt using tinned coconut milk, sugar and green banana 'flour' for the prebiotic (1 Tbsp of each to a can of coconut milk)
Wow. A very comprehensive and research-backed discussion on kombucha. Waiting for my SCOBY to arrive. I'll be fermenting my kombucha soon. Thanks for this lecture.
Great information for this newbie…my first taste was yesterday and I loved it…so ready to make my own I see no negative effects ..so on with research thank you so much for your time energy and knowledge about this powerhouse food…stay blessed
New subscriber here! This was such an informative and well orchestrated video. Thank you for making such a clear picture of all the evidence--I'm a scientist so that's the kind of information I like to see. I love making kombucha, JUN, and all types of lactic-acid ferments.
Ive been watching your videos lately, they are filled with good info in rare detail, and i love your energy. I would love to see a video about the actual tea plant in a more botanical sense. How does location, soil effect the final flavor? Why are there only 2 varieties, assam and sinensis? Wondering why Japan or other regions dont have their own varieties. I'd also like to see you get nerdy about water. Alot videos about brewing anything are vague when it comes to mineral content in water but it has a huge effect on the end product. -Pat
Thanks for posting the info and articles on your website.
No problem! I got your email by the way... responding today :)
Love these literature driven videos! Keep up the good work 😀
Love the information! Going to be a new subscriber. The slurping though…ack!!! 😂
this is the most in depth video ive seen of kombucha, awesome work!
I have been using black tea for 3 years and decided I would try green tea also, so I am combining the two. I use cane sugar but am going to combine cane and coconut sugars too. Thank you so much for this video! I haven't found much clinical data until now. ❤ I knew kombucha was good for you but couldn't back it up. Many, many thanks!
Oh you’re welcome! Thank you for watching and commenting :)
I like your idea of combining sugar types! A combined black/green tea coconut/cane booch? You’re quite the chemist, I like it! And I’m curious to hear how it turns out 😛🌱)
It really is an interesting field because the beverage itself is complex, and our ways of studying it’s health effects are equally complex. There’s more and more data coming out all the time, so I’ll try to keep on top of it to keep ya in the loop !🤗🌱
Thanks again for the kind comment,
Dylan from Wu
I want to know how it went
i use green tea all the time, and instead of sugar i use honey. its sooo good:)
@@tl102 I do the same. I find my Jun is much fizzier than the kombucha.
Many thanks for the valuable information you've provided.
You're welcome!
Thanks for watching and commenting 🤗🌱🍵🙏
Dylan
New Subie 👍👍 great video. I love tea thank you ☕ learning new things here😊
Best explanation of process of making kombucha. Thanks
Your analysis of the subject matter kombucha was more thorough than any other I’ve seen, thank you! I’m a registered dietitian-nutritionist and have been making kombucha for 10+ years using various types of sugar, honey being my favorite source. My recent concern has been “is kombucha contributing to yeast infections related to its sugar content.” Although I didn’t see this specifically addressed, it appears that the variety of ways that kombucha is beneficial outweighs the possible detriment of sugar consumption. This being said, it is understandable that different fermentation times will result in higher or lower sugar content.
Be Brewing many years. Great info, Thanks.
Great review, informative, interesting and you went into understandable detail Thanks.
This was an amazingly detailed video that went through great analysis on this topic! Nice work!
Thank you! You're welcome and thanks for watching 😊🌱🍵🙏
Wow! What an incredibly great presentation!
Great video, thorough and informative.
Awesome video❤
I'm amazed the quality of content of this video, congrats!! 🎉, I love it, unless I have not a big preference on tea this was amazing explanation of all topics
Great information, thank you!
you're welcome!
This was extremely well researched, thank you!
You're welcome! Glad you liked it.
Thanks for watching and commenting 🤗🌱🍵🙏
Dylan
Great job! Thank you, it’s so important 😉
Great Buch Break Down!!! 🙏🏻🙏🏻
Thanks! Glad you liked it 😀🙏🌱🍵
Great job putting all this info together!
Minor tech correction: the mineral content does not change. The minerals are not "created" but become more readily bioavailable as a result of being "released" during the fermentation process.
The vitamins in contrast are created from scratch.
Yes! Thank you for that.
I caught some flak in another comment for that and tried to explain that what I meant to communicate was the concept of increased mineral bioavailability through microbial mineralization processes, which is of course is not the same as "minerals being made from scratch" which was my quote in the video. Vitamins, on the other hand, are formed through microbial biosynthesis, like you said.
Still trying to hone the craft of informal scientific communication. You want to be technically accurate while not using too much jargon, which can be difficult.
Anyway, thank you for the correction and clarification
Dylan
@@wumountaintea BTW, I'm in Shenzhen. 😜
@@wumountaintea I buy bottled water to drink because the tap water smells like chlorine. I know that bottled water is depleted from minerals. Should I buy mineral water or some other kind of water to make kombucha?
@@alphacentauri1757 boiling the water, or filtering it through a simple carbon filter (Brita?) Takes the chlorine out.
@@evasmith9970 it also takes the minerals out.
i used to be sick from chemo for a week after i did it(every 2 weeks) . once i started drinking kombucha i was sick for one day maybe. my experience with the fermented at home drink the gooey stuff . that was 15 years ago
that's incredible! I haven't heard a story about chemo symptom relief yet, so that's really interesting.
@ "that was 15 years ago" 👏👏👏👏 💪💪💪
Thanks for the video
Great video! I am a newbie brewer. Thanks for all the information on Kombucha. 😊
Brilliant, thank you ❤
You're welcome!
Thanks for watching 🤗🌱
Dylan
What an amazing content. Thank you so much
Wonderful well-rounded video
I've homemade kombucha for years. I used to have such bad seasonal allergies and I was also allergic to dust at our home. I would sneeze multiple times a day, everyday for about 15 years. Since I started making kombucha and fell in love with it, I noticed my allergies disappear.
After a few years of drinking kombucha consistently atleast mothly if not weekly, I had a busy period and didn't have the energy to make it. After around 3 months without kombucha my allergies came back! So I decided to start brewing again. Now my allergies are gone again. We also have had a dog for the past 3 years now, (which I thought would be impossible when I was younger.) I know this is just my anecdotal experience, but I thought it might be interesting to someone.
Also, everytime I feel like I have a sore throat, I just drink kombucha and I'm okay the next day. It's amazing. And during that break from kombucha, I got a flu after a long break of not having to deal with sicknessess.
Well done video. Excellent overview of the health benefits, and yet being truthful about the studies good work.
Nice job! A+
Thank you!
🥂cheers for Kombucha 😋
You're welcome!
I'll drink to Kombucha! 😃🍵
Thank you for such useful educational program.
You're welcome Dr. Konjengbam! Glad you enjoyed the presentation 😊🙏🌱
Dylan
Thank you for the video. It was a very good and explanatory style without being tiring. I watched the other video about the different types of tea. I have a silly question, but would help me if you could answer it.
I know kombucha is traditionally made of the non-herbal teas, however here in Brazil, one tea that many people use to make the kombucha is Mate Tea, or Yerba Mate. I was wondering, since it's a very complete tea (antioxidants wise) is it good for kombucha making?
Great breakdown of the science. FYI this video was one of the first to pop up when I searched kombucha in google!
Sweet! Thanks Google!! 😂😁
Glad you liked the video :) Are you a big kombucha drinker yourself or just thinking about getting into it?
Best,
Dylan from Wu
@@wumountaintea Been brewing my own for a few months! Best of luck with the channel. You're very informative!
The best video that I have seen in a long time. Thank you for explaining all of those studies in such an easy way. Now I’m excited for my brewing kombucha!
New sub here. Very informative andveasybto understand 🎉🎉🎉
That's awesome!! Happy to hear that, and welcome to the channel! 😊🌱🍵🙏
Thank you so much for the wealth of information shared. Do you have a standardized recipe when making kombucha?
Your like a kombucha research God brotha thanks for the info !
hahah maybe 'nerd' might be a more fitting title, but thank you brotha! Glad you liked the video! 😊🙏🌱🍵
This is an excellent video! Thanks!
Thanks for the scientific proof appreciate it.❤
Hey, I really enjoyed this video! As a future food technologist I really appreciate the science research and quotations. Greetings from Croatia
Hi there! Great info that's easy to understand with no shrilling - just subscribed! I have recently started brewing my own kombucha because I've anecdotally felt some positive effects and the prices but feel the nutrition of commercial produced kombucha are getting out of hand locally - do you have a PDF or a link to your charts on this video? I also love tea/food science and the ability to make naturally carbonated tea is fun to me and educating people on food science is a passion for me because the lack of it is the leading cause of a significant preventable painful, chronic health problems
My colleagues who don't like grocery store kombucha like mine more and they felt some positive effects. Do you feel the alcohol content at the end of the fermentation negates much of the positive effects based on what you've read?
Hi Laura,
Thank you for commenting and subscribing! 😊🌱🍵🙏
The complete list of research works cited throughout the video can be found at the bottom of this blog article:
wumountaintea.com/2023/02/22/kombucha-tea-the-ultimate-guide-to-its-health-effects/
If there is a specific figure or chart you would like, then you will have to go to the video where it appears, look for the citation number in the upper right corner of the frame, then find that article in the works cited list linked above. That's a little inconvenient, but I didn't make a seperate pdf with all the figures and charts compiled in it.
I couldn't agree more that people well-informed on food science issues are in a far better position to make healthy and sustainable choices. It's really a super power to even have some of the basics about how components of food interact with the body.
In terms of the alcohol content of kombucha, I think for the most part it does not negate the beneficial effects. Of course, there is variability in alcohol content in kombucha, and the less alcohol the better, however the concentrations most commonly seen in kombucha is not such a big factor that it would deem kombucha unhealthy. At least none of the research I reviewed suggested that the alcohol content outweighs the beneficial effects.
Let me know your thoughts! More tea science videos on the way in the meantime 😊🌱🍵🙏
Dylan
Excellent video!
Thank you!! Thanks for watching 😊🌱
Glad to see some of my intended questions have already been asked & addressed..(smart folks from the general popuplation- kinda refreshing) lol
I've used slightly diluted honey sometimes in the F2 & only use minimal process cane sugar in the F1. Honey DOES have a neat adjustment to the F2s flavor and just a hunch that honey's properties does affect the culture, and thusly the flavor in the end product. seems to take longer to get fully ripe, has a few flavor-points difference, & also seems to last longer in the fridge; like development is slowed a bit.
hm, yeah I could see the microbes not being able to consume and metabolize the honey as rapidly as something like a cane sugar.
Hmm I make kombucha and Jun tea, and the Jun tea always matures almost twice as fast as the kombucha, it also requires a lower operating temperature though, by around 2-3 degrees Celsius.
wonderful presentation. New to type 2 (ugh) psoriatic arthritis & lipids. Began making my own kombucha & kefir looking forward to great results!
Excellent :)
I had diverticulitis, two surgeries. Kombucha is the only thing i can count on to help maintain my digestive track 100%. Helped me stop drinking alcohol because it has similar properties. Fermented and carbonated.
That's awesome!!! I'm actually trying to cut out alcohol about 100% from my life right now, so that's a really good idea to have some cold kombucha suds laying around for when I feel like reaching for a beer. Thanks for sharing Rob
Dylan
Yogurt and Kefir are also effective natural remedies for digestive issues.
@@kellikelli4413 depends on the yogurt. Most yogurt in grocery stores has a lot, I mean a lot, of sugar and sugar is one of the worst things we eat.
@@ChopperChad You can make your own. It's a simple process.
@@ChopperChad
There's plenty of PLAIN yogurt in the stores (you can even add your own raw honey) which is actually good for our bodies... Kombucha is sweet in my opinion.
holy shit, thank you for this!!
I gotchu Lukas!! 🤘🌱
Great information about Kombucha!
New follower here from Mexico, actually a chemist starting a consulting kombucha project.
According to your knowledge in teas, what kind/type of green, black or oolong would you use for this process?
Considering that you might not want the most expensive tea because it is going to be transform during fermentation.
Thanks!!
I love black tea!~ Love raw turbino, cane sugar! And I love to ferment at least 10 days! My husband's gut issues have improved significantly! Truly worth the time and effort to make Kombucha. I am still shocked how many people have no idea what it is!
Thanks for all the science geeky stuff! I love it!
Do you have a recepy I could follow? Or a video to one. I have a lactose issue and slight IBS and would love to get into making Kombucha.
Thanks for all the detailed research! I especially like to see how beneficial Kambucha is and the molecules it produces. Kambucha homemade is the best!!
Concise and well organized
Thanks!! Glad you liked it 🌱🍵😊
This was very informative. I'm a home brewer and never really considered using green tea as I don't want to factor in temp in the sweet tea making process lol. This has made me reconsider! I'll also begin using more quality leaves - admittedly I've just been using supermarket quality black tea. hehe.
So cool for learning about health and research design/stats. I make my kombucha (Jun) with green tea and raw honey
Thank you! Very informative 😊! Have been doing Kambucha for a decade and it was good to know that it’s effects are science based
hi. do you mkae the kombucha yourself or do you buy?
wow, awsome research now I'm thinking about kombucha paper
This video was so good
Thank you for this video! Started learning how to make my own kombucha from scratch. I have mild psoriasis and read that kombucha may help alleviate the symptoms.
It has not alleviated mine in 12 yrs but maybe for u. I've tried everything on the market but nothing has worked. Dr. Bonners lemon castille soap has reduced the itching to more manageable levels & eliminated open sores 100%. Zinc soap was also mildly helpful but much more expensive. All of the tars, tea tree, medicated, etc did nothing, zero. I can find the Dr. Bonner on sale sometimes & I stock up when I do. Some websites will give you a discount for new subscriber so I'd order 2 dozen bats.
Great video
The quality of your research, graphics and presentations, and comments in your presentations is EXCELLENT. Thank you.
Good stuff. An interesting topic. There’s so much that the general public is in the dark about when it comes to popular foods and their health effects.
Also, those microbe selfies are some nasty work.
the microbe selfies are somethin else!!
Thanks for watchin cuz 💚🌱🍵
I have known about and have been drinking kombucha tea for about a year. Since I really enjoy drinking it, I decided to learn about it and the benefits. Thanks for this good information and for making it understandable.
You're welcome Calli! I'm glad you enjoyed the video and took away some useful info 🤗🌱
Thank you for watching and commenting 🙏🌱🍵
- Dylan from Wu
Thanks for watching
Thank you for the informative video! I couldn’t help but lmao every time the SCOBY image appeared 😂😂
This is great! Thank you. Has anyone tried using cane and coconut sugar together?
Impressive presentation. I hope to find your recommendations on choices to make in home brewing for a new-be.
My first SCOBY & batch of kombucha was made from a drizzle of store bought and I now have a hotel. So...is it safe to conclude, even though I used the store bought to seed, that I can still get a much better kombucha batch by using a high grade leaf? Thank you also for all the great info. Was so interesting. 🌺
For over 5 years I’ve been making my own, thanks to a amazing scobis given to me by a local master bucha maker. I use only organic black tea (Newman’s Own) and organic sugar; 2nd bottle with fresh/frozen organic organic fruits & herbs. Folks love & prefer it to purchased. I don’t make it for others, but pay it forward by giving away healthy scobis & coaching. It’s just fun. Thanks for this video on the science of this amazing drink that anyone can make.
Can you share scoby with me
I nearly threw out my scoby bcos I was worried if it was scientifically backed by research. Thank you very much for the information
informative, great presentation, well researched. What's not to like here. Thank you
❤Great information
Thank you for this very important info about kombucha. New subscriber from the Philippines.
you're welcome! thank you for watching and subscribing!! 😊🙏🌱🍵
You missed a perfect captain planet reference there when you said, "when these 3 ingredients power combine." all the same damn good video man. New sub
Focusing on gut health was not the wrong choice. The digestive system is the beginning of all health.
well said! heal the gut heal the body 👌🌱
Outstanding analysis and presentation.
Thank you!! 😊🌱🍵🙏
Every year the local farmers markets bring out their kombucha and I drink three or four over the course of the summer. By the end of the summer I would end up with a systemic yeast infection and I couldn't figure out why. I would take a few doses of fluconazole and the blood infection would clear up. This year, my immune system was much weaker and I got the symptoms of the infection immediately after drinking two bottles two days in a row. I've had to stop drinking kombucha because it literally causes me blood infections. Just thought I would share in the case people may not know where their yeast overgrowth is coming from.
Another great video!!
I made my own kombucha for many years, making about 2-5L at a time. I tried different sugars and fermentation times too, and often had some deliciously strong batches. Now when I brew it I will make sure to never use tea bags again (thx to your tea masterclass videos) and get high quality tea!
Btw, I know the scoby mat is a bit hard to get used to, but it is actually a great ingredient for cooking as well, like to make "calamari" or "jerky". I also to eat it raw as it is (tasted just like kombucha). You have to get creative when you brew your own, as you end up with SO much cellulose every cycle 😂 I imagine eating it must have similar health benefits as drinking the kombucha.
With 3 gallons always in the process, (staggering 3-5 days with each new start) I brew a fair amount of 'buch'.
10 to 12 days at around 20ºC is my standard brew time, but that tangy taste is growing on me, so I'll probably stretch that out a few days. That'll eat up more sugar too, helping me with my blood sugar.
Using a heating pad after bottling, I'll bump it up to 30ºC for 2 or 3 more days. I recently started using the tropical frozen concentrate juices for flavorings, but I'm always experimenting.
Thanks!