You need Kombucha.
I make Kombucha and bottle it twice a week — 48 bottles of healing probiotic. Kombucha boosts your immune system. We haven’t seen a doctor. We have more energy and vitality. And we crave our daily dose. Even Mr. Joybilee, who doesn’t like new and unfamiliar foods, now searches the fridge for his share of this elixir of health. And when there’s only one left, my oh my, sometimes we share.
The infographic only skims the surface of the health benefits of Kombucha. It works because it has amazing glucuronic acid. Here’s why that’s essential:
Glucuronic acid is not readily commercially synthesized, but the healthy human liver makes large amounts of it to detoxify the body. In the liver the glucuronic acid binds up all poisons and toxins– both environmental and metabolic — and rushes them to the excretory system. Toxin once bound by glucuronic acid cannot be re-sorbed into the system so we are rid of them. – Tom Valentine, Search For Health
If your body is exposed to a lot of environmental toxins or even metabolic toxins — pesticides, herbicides, GMO foods, prescription drugs, heavy metals, chemicals, radiation, microwaves, rancid vegetable oils, for instance, — your liver may not be able to produce enough glucuronic acid to bind up all the poisons and toxins that your body is exposed to. But drinking Kombucha adds more glucuronic acid to your body to support the work that your liver is trying to do. That’s a good thing. When you drink Kombucha and it starts to work its magic, your body craves it.
Ok, it might be healthy but its so expensive. Only hipsters can afford to drink it.
Lots of folks buy Kombucha at the health food store and pay, here, almost $4 per bottle. Do the math. That would cost my family almost $200 a week — no way that’s going to happen — that’s more than my entire grocery budget. But I make it at home for the cost of 2 cans of black tea, and 4 cups of organic sugar, a month. That’s it — less than $20 a month for almost 200 bottles of fizzy, great tasting, health. You can add spices — like cinnamon, and ginger — or fruit juice — like black berry, cherry, or pomegranate — of your choice. Depending on your source it can increase the cost. But no where near the cost of buying the commercial product. Spices and fruit juice are optional.
How do I start making Kombucha?
The hardest part for most folks that start on this amazing, and generous journey to health is finding their first scoby. The internet is full of articles, mostly by businesses that sell scobies and kombucha starter packs, about the caution of trying to grow your own scoby at home. Well, if you have a friend close by who is a grower, by all means ask if they can give you a scoby. Trade a jar of jam, a loaf of homemade bread, or a bar or two of homemade soap even.
But if you don’t know a grower, get to your local health food store and pick up a bottle of RAW Kombucha and start your own scoby. Within a month, you’ll be growing baby scobies and well on your way to better vitality and your own 48 bottles a week, with scobies to share with friends.
If everyone who read this, did that, and shared a scoby with a friend, and they shared with a friend, and they shared with a friend. We would have a different community full of strong, healthy families. That could change the world. Just imagine having enough energy and health that you could actually use your gifts and talents and fulfil your life’s purpose. It would be transformational.
And as always, do your own due diligence. Check with your doctor before adding kombucha to your diet, if you have a serious medical condition or are on prescription medication.
Here’s what you need to get started on this road to making kombucha at home with all its amazing benefits:
How to make Kombucha at home
Recipes that use Kombucha
You can use kumbucha in the place of vinegar for salad dressings, and sauces, too.