Nutrition counseling for those who want to feel healthier

October 2008 Newsletter

Nutrition Matters

Tip of the month

Do you ever wonder how much your dinner adds to global warming?  You can find out by using the Low Diet Carbon Calculator at: www.eatlowcarbon.org

Health Focus: Kombucha

What On Earth Is Kombucha?

Kombucha is a drink made by fermenting tea and sugar with a Symbiotic Culture Of Bacteria and Yeast -- the acronym for that is "scoby."  More often it is called "the mother," I imagine because with each new batch she produces an offspring, another "mother."  Alternatively, many just call it a "mushroom," though that's not what it is.  It looks and feels like an opalescent, gelatinous pancake covering the top of the jar or bowl the kombucha is fermented in. That is the renewable fermenting agent, not something you have to consume!

What Does It Taste Like?

Kombucha tastes like a semi-sour fizzy tonic.  If you were asked to guess, you might think fruit rather than sweetened tea was the origin.  The longer it ferments, the sourer it gets.  If subsequently left out of the fridge with a top on, it will become fizzy.

Why Is It Good for You?  Like other lacto- fermented food, e.g., sauerkraut, kombucha provides nourishment to intestinal flora with which the flora produce B-vitamins.  According to an article from Seeds of Health posted on the Cambridge Naturals website [www.cambridgenaturals.com], "as the Kombucha culture digests the sugar in the tea, it produces a range of organic acids, vitamins, particularly B-vitamins and vitamin C, as well as amino acids and enzymes." It is credited with ameliorating many ailments, particularly arthritis because gluronic acid -- precursor of glucosamine -- is one of the benefits of drinking kombucha.  Testimonials abound on the web: people have found relief from cancer, AIDS, respiratory and metabolic illnesses, and many others.

What Happens to the Caffeine in the Tea?  I have read and heard different opinions on this.  How strong was the tea used?  How susceptible to caffeine is the drinker?  Probably trying it early in the day is the way to start, and with a small amount, as allergy to kombucha is a possibility for some.

Where Can I buy It?  Kombucha is often sold in health food stores, Whole Foods Markets, and places like that.  In Cambridge, the Harvest Co-op (Central Square) and Cambridge Naturals (Porter Square) both carry kombucha.  A local Massachusetts brand is Katalyst Kombucha.  A California brand called GT's is often available -- and brand-named Synergy when fruit or ginger is added.

Where to find a 'Mother'?  Who are your friends?  Anyone who makes it regularly produces many mothers, so ask around.  Failing that, Sandor Katz, in his book Wild Fermentation (Chelsea Green, 2003) gives a website which lists people willing to send cultures to new kombucha-makers: www.kombu.de

How Do I Make It?  If you enjoy feeling half way between the sorcerer’s apprentice and fourth grade science class, or you just like cooking, this is for you.  And it is not difficult.  The following recipe, similar to many others, comes from my friend Keith -- who often has spare mothers to give away: 617-283-5212.

Ingredients and equipment for three quarts:

--        A wide glass container, diameter equal or greater than the depth

--        Organic tea (preferably loose): 3-5 teaspoons or 3-5 teabags

--       Organic  white sugar:  7/8 cup (or 2-3 oz. for one quart)

Directions:

--        Boil 3 quarts of filtered water and brew the tea for at least 3 minutes, and then add the sugar.

--        Pour it into your glass container when it has cooled down to room temperature.

--        Add one and half cups of mature kombucha (which the mother is living in).

--        Add the mother, with the firm opaque side up.

--        Cover it with a cloth and store it in a warm spot (70-85 F.) for 7-14 days -- fewer, if you want it sweeter, more, if you want it sourer.  Don't move it around.

--        Saving the mother apart in some of your new kombucha, bottle the rest and leave the bottles out if you want it to get fizzy, 5 days should do it. Then refrigerate them.

Note: 

(1)You will have a "new mother," which should be used a second time with the old mother before the baby mother is ready to be given to a friend or used for a separate batch.

(2) If not immediately making another batch, the mother and some mature kombucha should be kept refrigerated and uncovered.