I really can’t say enough about the virtues of kombucha. As someone with a sensitive stomach, I find it can have a very settling effect. Kombucha is a sort of tea or elixir made with cultured probiotics (derived from a kombucha mushroom), which are great (in fact, essential) to healthy digestion. Kombucha is known for its detoxifying properties, and some say it helps protect us against cancer. Also, I found this great tidbit on wikipedia:
“In addition to, or aside from any possible health benefits, many users report a relatively subtle but definite perceptual shift after consuming kombucha. This perceptual shift is generally characterized by mild euphoria, relaxation, and an overall sense of physical and mental well-being.”
No wonder I like it so much. Why isn’t everyone drinking this every day? Well, a lot of people are, but I’m guessing the vinegar taste and occasional live gloppy strands of cultures are a turn off for some.
I personally have found GT’s Synergy drinks to be not only drinkable, but delicious. He combines 5% juice with kombucha. Guava Goddess is my personal favorite. Most stores sell them for about $3.50, which is surely not cheap, but it’s less than a frappaccino at Starbucks and will give you more bang for your buck.
The day I make kombucha myself is the day I give myself the biggest pat on the back EVER. Apparently, it it very quick and cheap to make, so perhaps I’ll being patting sooner than I think. This recipe is illustrated and straightforward and here’s a link to buy a starter kit, which you only need once.