My Kombucha Experience
-Kombucha, a fermented tea brewing up in a water crock.
My Journey
A few years ago, I delved into the world of fermentation by trying my hand at making mead. Although I’m not particularly fond of alcohol, the process intrigued me.
During a conversation with Ben Brewcat, the mead forum moderator at Beesource, he mentioned kombucha. Intrigued by this fast, tasty, low-alcohol ferment, I decided to give it a whirl while waiting for my mead to mature.
Soon, I found myself sipping about a cup daily. Here’s what unfolded:
Since my youth, I had grappled with a persistent skin ailment with no known cure. Modern medicine’s solutions often came with more drawbacks than benefits. Yet, within 24 hours of drinking kombucha, the itching vanished. In just three days, the swelling subsided, and within a month, 99% of the irritation had disappeared.
During this time:
- A decade-long joint pain dissipated (beekeeping can be tough on the body).
- Full mobility returned to my right shoulder.
- A sense of vitality replaced what I had thought was the norm.
As one crosses the threshold of 50, subtle changes become apparent:
- Hair texture shifts.
- Digestive resilience alters.
- Energy levels fluctuate.
- And yes, the numbers on the scale tend to creep upward.
However, through kombucha, a probiotic, I’ve reversed these losses, feeling akin to a man 10 to 15 years younger, and even shed some weight. Before, I felt aged; now, I feel invigorated. It’s been a remarkable physiological journey.
My Pardner’s Experience
Initially skeptical, my pardner, a nurse, watched my transformation cautiously. However, after seeing my results, she decided to give kombucha a try. Within a month, her joint pain vanished entirely, allowing her to rise from her knees unassisted and pain-free. Even her hair regained its youthful luster and thickness.
Shared Discoveries
This is the first time I’ve openly shared the profound benefits I’ve experienced. Previously, I avoided delving into details, fearing it would sound too good to be true and be dismissed as mere quackery. 🙂 Instead, I’d suggest trying a small amount of kombucha, just 1/4 cup daily, for a month, and observe the results. Nearly everyone who tried it returned with their own list of improvements, much like mine. One person didn’t undergo a life-altering change but found the beverage enjoyable and harmless.
Unveiling Kombucha’s Charm
The kombucha scoby, a symbiotic microbial culture that transforms tea into kombucha.
Is there some mystical compound in kombucha? I doubt it. It’s the synergy of numerous elements that reinvigorate the body. Perhaps, our environment disrupts the delicate balances and relationships crucial for good health. Could it be that our agricultural and food processing practices interfere with natural processes that nurture and replenish those symbiotic microbial connections?
In my case, despite being healthy and medication-free for over two decades, my system fell out of balance. How it veered off track remains a mystery. Could exposure to chemicals or drugs while beekeeping have played a role? Food for thought! Yet, rebalancing that equilibrium is what makes probiotics so remarkably effective for humans. I believe that someone with a well-maintained beneficial bacteria balance would enjoy optimal health and might not notice any notable benefits from kombucha.
Kombucha and Honey
Kombucha relies on sugar for fermentation, and honey, a fantastic natural probiotic sweetener, seems like a perfect match. However, I experimented with honey instead of sugar for kombucha, and the results were less than ideal. Honey teems with sugar-tolerant yeasts and bacteria, some of which are sour and can overpower those present in kombucha. While harmless, they don’t contribute to the beverage’s flavor profile.
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Cheers, D 🌴🌊
