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How to Make Kombucha (booch) in 5 Easy Steps

November 5, 2018

Hey Guys, 

 

It's been a while! Monday is now blog day so I am hoping to get a motivating blog published at the start of every week on the lead up to Christmas. 

 

 

I recently attended a fabulous Kombucha workshop in Fia Cafe (www.fia.ie) ran by Roisin Culligan which has inspired and renewed my love for fermented food.   I knew I liked the taste of the hipster tea  and was curious as to how this quirky tasting drink was made and more importantly how I can make it myself.   Some of the kombucha drinks on the market have fruit juice added after the fermentation process, which will contribute to your overall sugar intake and can range from 10-15g per serve (two to three teaspoons), so if you have regular tea/coffee without sugar, drinking kombucha will increase your sugar intake.   Probiotics and fermented foods have had an amazing impact on my gut health and overall well-being  so naturally, I  wanted to find out more. 

 

Here's what you need to know: 

 

What is Kombucha? 

 

Kombucha is a sweet fermented tea that was originally consumed in China more than 2,200 years ago for its detoxifying and energizing properties.  Nowadays , kombucha (booch)  lovers have used the beverage as an at-home remedy for gut health, acne, fatigue, hypertension, headaches, and constipation.

 

Terms to become familiar with:  

 

Fermentation:  The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat

 

Scoby:  Stands for symbiotic culture of bacteria and yeasts  - The scoby is a type of ‘tea fungus.  It's the alien looking gooey jelly-fish thing that floats in your jar that you need to keep alive.  

 

Three  of my favorite Kombucha (booch) benefits; 

 

1:  Gut Health  - we are learning more and more that a healthy gut not only leads to feeling healthy but can also have amazing mental health benefits. 90% of serotonin is produced in the gut so good gut health = good mental health. 

 

2:  Vitamins & Minerals: Kombucha contains small amounts of vitamins and minerals which are produced when the yeast breaks down the sugars, including vitamin C and B vitamins B1, B6 and B12.

 

3: Kombucha is rich in tea polyphenols (are micronutrients that we get through certain plant-based foods) and acetic acid, which have both been shown to suppress the growth of undesirable bacteria and yeasts.

 

 

How do you make Kombucha?

Here's what you need;