Brew Dr. Kombucha is a traditional probiotic fermentation of sweetened tea. We take the same high-quality organic tea blends that we serve in our Townshend’s Teahouses and add them to a tank already filled 20% with previously fermented kombucha plus a yeast/bacteria colony known by the acronym SCOBY, symbiotic colony of bacteria and yeast. Over the course of two weeks, a majority of the organic cane sugar that we sweeten the tea with is consumed by the yeasts to create beneficial bacteria and organic acids. The finished kombucha has a very low pH, as is typical of fermented foods, and thus does not need to be pasteurized in order to be stored without spoiling. Indeed it is only truly authentic kombucha if it is raw/unpasteurized, as the heat of pasteurization would kill the probiotics.
Probiotics are found naturally in fermented foods, such as kimchi, sauerkraut, and kombucha. While the health-promoting mechanisms haven’t been fully described, probiotics are thought to work in part by displacing unhealthy bacteria, decreasing the gut permeability, and stimulating the release of anti-inflammatory proteins from the immune system. Healthy gut bacteria also produce vitamins, such as vitamin K, and B12, and increase the bioavailability of certain minerals, such as magnesium, calcium, and iron. It makes sense that human beings evolved to live well consuming fermented foods, given the fact that for so long in human history fermentation has been used as a method of food preservation. Refrigeration proliferation made it easy for people to live a life without fermented foods, which goes against a fairly long history of a human diet including some form of fermented foods.
We owe popularization of kombucha to the fact that more than ever people care about what they put in their bodies. At the same time, we are witnessing the medical community shift away from treating symptoms alone and toward a focus on healthful lifestyle choices. It seems there is a direct correlation between these things and the success of the organic food movement in the past decade. All of us at Brew Dr. Kombucha are very encouraged by the direction our food and health culture is headed.
A Healthy Daily Habit
One serving of 7 ounces (half of one of our stubby bottles) is enough kombucha to provide your body over a billion live and active probiotic cultures. A lot of people ask us what the right amount of kombucha is to drink daily. We always answer the same way, and that is to pay attention to your body. At the Brew Dr. Brewery, some of us stick with half a bottle, others drink two bottles. Brew Dr. Kombucha is not a medicine or supplement. It is a ready-to-drink beverage and thus it’s up to you to decide what your system tells you is the right amount.
Many of our customers have told us that our raw kombucha has helped them with some aspect of their health. Many even report that their medical professional has suggested they add kombucha to their diet as a way of getting the probiotics created in fermented foods. We don’t get into making claims about what kombucha can do for you, other than to stick to what is scientifically measureable: beneficial bacteria and yeast, and organic acids.
- Beneficial bacteria and yeasts (acetic acetobacter, lactobacillus, saccharomyces) help populate the gut with healthy flora to aid in digestion
- Organic acids: acetic acid, lactic acid, propionic acid, glucuronic acid and gluconic acid. These organic acids are known to improve bioavailability of vitamins, prevent accumulation of heavy metals and insoluble oxalates, inhibit pathogenic bacteria, support joint health, modulate immunity and prevent cancer proliferation
Whatever the reason you choose to drink a bottle of our beloved BDK, we thank you. All of us here are proud of making an honest and healthy beverage from organic, whole ingredients. We truly wish you all the best as you endeavor to live well.