Kombucha Kamp is leading a 30 Day Challenge, challenging people far-and-wide to ditch their soda and opt for the ‘booch instead. Now, I haven’t been a soda drinker in ages and have never really been the type to make New Year’s resolutions – especially ones I knew I would never stick to. But the growing popularity of that symbiotic culture of bacteria and yeast, known as kombucha, and the mystery surrounding its health benefits has intrigued me over the years. That, and I happen to be one of those peculiar people who love the sour vinegary-taste. So I figured, what do I have to lose – other than the possibility of achieving greater health!
Since I am not going about this challenge the intended, “kick the soda habit,” way I’ve made my own guidelines. But before I get into those I wanted to share some of the benefits associated with drinking kombucha first. According to Kombuch Kamp’s website, in addition to an array of active enzymes, Kombucha generally contains some combination (depending of how and where it is brewed) of:
Produced right away in the brewing process, it is antiseptic, meaning it inhibits or kills harmful bacteria and pathogens. It’s what gives Kombucha its signature sweet/sour punch.
Is crucial to getting your gut working right for normal digestive action, plus helps prevent constipation and protects the walls of the bowels against decay. Found in its most potent form within Kombucha, known as “L-lactic(+),” it is also believed to aid in the prevention of cancer by regulating blood pH levels.
Effective against many yeast infections. It is created by the bacteria and later breaks down to Caprylic acid in your gut, which is naturally anti-microbial and is very effective at battling fatty bacteria.
Amino acids are critical to all life as they function as the building blocks of protein. They are also crucial to your body’s chemistry.
An effective preservative that activates your cells to action.
Containing selective antibiotic qualities.
Nucleic Acids (like RNA and DNA)
Sends signals to cells to function properly and rebuild.
Regulator of blood pH levels, keeps you in the right range for health.
May help heart disease, aging, Cancer, Crohn’s, Alzheimer’s and Osteoporosis.
The #1 vitamin of the Western World, winner and still champion, Vitamin C! We all know and love vitamin C for being a fantastic detoxifier and immunity booster.
Stimulates the immune system, may aid in prevention of skin, joint and bone aging, cancer and stroke among others.
Promotes healing skin tissue and is a natural aphrodisiac.
Helps battle obesity, rheumatism and stroke.
Improves memory and learning.
These health benefits alone are enough to get me excited about this challenge. As I mentioned previously, I don’t have a soda addiction, so my plan is to use the kombucha strictly for medicinal purposes and just see how I feel. This means I will not be using kombucha as a daily refreshing drink, but as a healthful elixir 3-4 times a day in very small servings.
Yesterday, I brewed my first homemade batch of kombucha – thanks to Hannah with Kombucha Kamp for providing me with a starter kit – but since it will take 7 to 21 days to ferment, I will be testing and drinking a variety of different ‘booches on a weekly basis and tweeting about them, starting today. Follow my journey on twitter, here. And check back for my article on How Brew Your Own Kombucha.