![]() The 20,000 square foot space offers commercial kitchens for small companies producing natural products. kombucha in their bottling space at the Organic Food Incubator in Long Island City, in the Queens borough of New York, U.S., on Wednesday, July 16, 2014. However, researchers believe that kombucha's tea base and fermentation process imply that the beverage contains similar benefits to plain tea and fermented foods, including probiotic benefits that encourage gut bacteria diversity and aid digestion.Īn employee of BAO Food and Drink, a manufacturer of organic fermented foods, fills bottles of. Studies conducted through 2010 suggested that the health benefit anecdotes associated with kombucha have occasionally been overblown by the media and industry figureheads, due to overbiasing positive results from nonhuman studies and anecdotal human studies. After a week of emotional turmoil, I was relieved to find out that her breast cancer had not spread and that the pungent tasting cultured tea that she had been drinking was part of the reason why." Memorial Sloan Kettering Cancer Center notes that kombucha tea has not been shown to treat cancer or AIDS in humans. The GT's Kombucha website still explicitly cites this claim: "In 1995, my life came crashing down when I heard that my mother, Laraine had just been diagnosed with a highly aggressive form of breast cancer. Much like the anecdote of Sandor Katz's friend, Dave partially credits his passion for kombucha to his belief that it cured his mother's cancer. GT's Kombucha began in 1995 as a mission-driven family business that initially sold to local health stores before gaining widespread popularity. Many attribute the formal start of the domestic kombucha industry to GT Dave who founded GT's Kombucha, which has continued to be the leading domestic kombucha brand. ![]() Initially kombucha in the United States was distributed solely by grassroots efforts wherein enthusiasts would share their SCOBYs (a symbiotic culture of bacteria and yeast disc) with others so that they could homebrew the tea themselves. ![]() industry to GT Dave, founder of GT's Kombucha. Many credit the rise of the domestic kombucha. 6, 2007: three bottles of GT's Synergy drink. It was touted as a general immune stimulant, though claims of kombucha's benefits have been extraordinarily varied and broad."ĭec. Katz explained, "I first tried kombucha around 1994, when a friend of mine with AIDS started making and drinking it as a health practice. Sandor Katz, a leading fermentation expert and author of The Art of Fermentation, noted that this initial popularity was due in part to consumers who believed that the beverage was a powerful health aid for serious medical conditions. Kombucha most meaningfully gained popularity in domestic markets in the 1990s. Despite a dip in international popularity during WWII due to the shortage of tea and sugar supplies, kombucha regained popularity following a 1960s study in Switzerland comparing its health benefits to those of yogurt. Kombu, a Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo. Eventually the tea was brought to Europe as a result of trade route expansions in the early 20th century, most notably appearing in Russia (as " Kambucha") and Germany (as "Kombuchaschwamm"). and was initially prized for its healing properties. Kombucha originated in Northeast China (historically referred to as Manchuria) around 220 B.C. Additionally, the antimicrobial properties of this process make its production process sanitary and safe for homebrewing. ![]() From there, bottled kombucha is placed in a refrigerated environment to slow down the carbonation and fermentation processes. Lack of awareness around this second fermentation cycle led to misregulation of alcohol content in recent years. It is largely classified as a functional beverage, meaning that it is a non-alcoholic drink that contains vitamins, amino acids or other nutrients associated with health benefits. The process of preparing kombucha can vary but generally involves a double fermentation process wherein a SCOBY (a pancake-shaped symbiotic culture of bacteria and yeast) is placed in a sweetened tea mixture and left to ferment at room temperature for 1-3 weeks, and then bottled for 1-2 weeks to contain released CO2 and encourage carbonation. If you are not familiar, kombucha is a fermented and sweetened tea often made with black or green tea. ![]()
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