“Consuming a diet rich in fiber from fruits, vegetables, nuts and seeds is the most important factor in order to promote a healthy gut environment for these probiotics to flourish,” she says. Maria Zamarripa, a Denver-based registered dietitian, says kombucha and its beneficial probiotics can support gut health, but she stresses that the drink is not a substitute for a healthy diet. “Some sources claim that kombucha can positively impact gut health decreasing inflammation and providing antioxidants because of the probiotics, however more research needs to be completed to confirm this claim,” says Tracy Lockwood Beckerman, a registered dietitian in New York City. Many nutritionists believe kombucha may be beneficial to gut health due to these probiotics, though they say more research is needed. “People kind take the concept and run with it.”įoods that go through a natural fermentation process gain probiotic properties, and eating these foods may bring benefits like improved digestion and a more balanced gut microbiome. Many of the health claims related to kombucha come as a result of people extrapolating study findings related to the human microbiome or the nutritional benefits of tea, she says. Zhaoping Li, professor of medicine and director of UCLA’s Center for Human Nutrition. “We lack a really well-controlled study to say, ‘This is from kombucha,’” says Dr. ĭespite all the health claims about kombucha, nutrition experts say there’s not enough scientific evidence yet to support most of them. While juices and sodas often contain far more sugar than kombucha, every gram of sugar counts. Many store-bought varieties contain about 30 calories and 2-8 grams of sugar for every eight-ounce serving, according to the USDA’s food products database. It seems likely that Jun is just a kombucha culture bred to be fed honey.Kombucha contains B vitamins, antioxidants and probiotics, but the drink’s nutritional content will vary depending on the brand and how it’s prepared, so you’ll want to read the nutrition label. You've probably heard of Jun, a kombucha like culture that is meant for raw honey. I don't know if this validates the "don't make kombucha with honey" law, or if there are other variables that caused it to degrade. Though recently the culture seemed very weak and tired and wasn't making a good batch. I probably made over 20 gallons (a gallon per batch) this way. And it worked! I've been doing it this way for months now. Once it was established, i fed it 1 gallon water with 2 cups raw honey, and 16 bags of green tea. I don't know how repeatable my results are, but i have found it to be (mostly) false, that yes, you can brew kombucha with raw honey.įor my experiment i took a GT/Synergy bottle of kombucha and let a new mother/scoby form. I had heard that it wasn't possible to brew kombucha with honey, especially raw, for a bunch of blah blah reasons, most of which people seemed to be repeating verbatim from the same sources. Hey Y'all, i just wanted to post a the experiment i've done with raw honey and kombucha. If you have something you'd like to give away, contact the mod team for approval before posting. Please don't try to advertise or sell your stuff here. Posting just a picture? Tell us what we're looking at! What recipe did you use? How long has your brew been going for? What's the name of your cat in the background? etc. Take a moment to explain what you've done so far and your thoughts on what the answer might be. When posting a question, add a picture so we can get a better idea of what's going on. Please check it before posting - you'll probably find the answer you're looking for!Ī detailed post encourages participation. The wiki is a great resource covering everything you need to get started, common brew issues and frequently asked questions. Hate speech, trolling and other nasties will not be tolerated. Our wiki has a lot of information for new and experienced brewers alike. If you are new to brewing kombucha, please read the How to Start guide. This sub is for homebrewers and others who appreciate kombucha. Kombucha is a fermented, fizzy, tea-based drink made using a combination of bacteria and yeast.
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