Fresh mother of kombucha

The intestinal microbiota corresponds to all the microorganisms that colonize the digestive tract. Bacteria are widely represented, with more than 1,000 species and 7,000 different strains. Our intestinal flora is formed around the age of 3 or 4 years, so it is important to eat a very diversified diet because the more you have a rich and balanced diet, the more likely you are to have a diversified flora.

Scientists estimate that between 10 and 30% of our daily food intake is digested by the microbiota to produce energy or compounds essential to our well-being (such as K vitamin or group B). The microbiota also has a central role in the protection of our digestive system, since it participates in the renewal of the tissue of the intestinal wall and in the production of mucus which strengthens the intestinal barrier.

In addition, it allows the detoxification of undesirable molecules of food and/or environmental origin and the elimination of infectious agents in the intestine.
We know that it plays an interface role between food and our immune system, our central nervous system and our energy metabolism.
It is therefore valuable to take care of it and feed it with good bacteria through our diet.

That being said, kombucha in particular has other benefits:

– Improves digestion
Like all fermented products, bringing good bacteria and probiotics to our body allows it to spend less energy in digestion and promote the assimilation of nutrients.
Kombucha also contains organic acids such as acetic acid, lactic acid, and gluconic acid. These acids can stimulate the production of stomach acid and therefore promote good digestion.

– Promotes heart health
Kombucha is rich in antioxidants, such as C vitamin and E vitamin, well known for their major role in fighting free radicals. These free radicals which cause oxidative stress are among the aggravating factors of cardiovascular diseases. Drinking kombucha may also lower bad cholesterol levels, thus protecting the heart and arteries from the harmful effects of cholesterol.

– Boosts the immune system
Many antioxidants are formed during the fermentation of kombucha, mainly polyphenols and flavonoids. These precious micronutrients, known to limit the effects of oxidative stress, also play a role in the immune system by protecting the thymus.
Probiotics, as we have seen above, have an essential role in defending against harmful bacteria and viruses, they help our immune system from our digestive tract.

– Reduces stress and anxiety
The B vitamins it contains are known to regulate stress hormone levels. Amino acids, on the other hand, can help the neurotransmitter mechanisms that are responsible for mood regulation.

– Aid in weight loss
Kombucha is very low in calories! It will replace sugary drinks wonderfully with the advantage of not making you gain weight and keeping the pleasure of tasting. Its effect on digestion can reduce cravings for fat and sweets, plus it is your ally against cravings.
A study performed on diabetic rats showed that regular consumption of kombucha was able to slow the digestion of carbohydrates and therefore lower blood sugar. (The study is promising, however it is not enough to affirm that such a result will be obtained in humans)

ORISAE

Axel and Cléo founded Orisae in 2020, in the midst of the COVID pandemic. This couple of designers wanted to put more meaning into their lives and therefore devoted their time to doing everything so that everyone could discover and adopt the healthiest, most economical, most ecological and above all most gourmet method: fermentation. House.

Increasingly aware of the impact of food on living things, our health and our environment, they started from scratch and launched a crowdfunding campaign that almost tripled its objective. Supported by hundreds of people in their project, the kits for kefir and for kombuchas are then born, accompanied by a real exchange platform so that everyone can share their adventure of home fermentation. Their objective ? Make fermentation accessible, simple, fun and above all friendly!

Their workshop is located in Strasbourg and everything is made on site. We can even say that they breed ferments!

Ingredients: Fresh mother of kombucha (raised and controlled in an independent laboratory in Strasbourg).
50g sufficient for 1L of drink.

Find the complete kit with the mother of kombucha + the material here.

DMD: 30 days.

Storage: Store in the fridge before use. You can then keep it in the 1st kombucha fermentation at room temperature. The entire scoby must be immersed so that it does not dry out.
If you want to stop the multiplication of the scoby and therefore the production of kombucha, we advise you to keep it in the fridge.

Delivery: sent by Colissimo once a week from the place of production (separate package from your Biovie order), you will receive your kit at home at the beginning of the week.