JuneShine’s Post

The face you make when someone offers you pasteurized Kombucha 😕 #thanksbutnothanks Why drinking unpasteurized Kombucha: ✅Pasteurization, while extending shelf life, is not necessary for fermented foods like kombucha and can harm beneficial organisms. ✅Pasteurization kills off the natural probiotics that develop through fermentation, resulting in a lack of diversity in digestive enzymes and active cultures. ✅Non-pasteurized kombucha retains the traditional benefits of raw fermentation, including a rich variety of probiotics. ✅Some companies pasteurize their kombucha to reduce production costs and increase shelf life, but this compromises the quality and health benefits of the product. By not pasteurizing, we ensure that our kombucha is fresh, supports the body’s complex ecosystem, and offers a more authentic kombucha experience 🌱 Place your order today and try our 10-day Kombucha challenge: 👉1 Kombucha a day for ten days and see the results for yourself 💙 #kombuchachallenge #swisskombucha #kombuchabrewing #guthealth #swissmade #kombuchazurich #kombuchalove #kombucha #realkombucha #zurich #zug

According to microbiologist and microbiome expert Kirstan Krishnan store bought Kombucha products are not even Kombucha. He says, the store bought varieties don’t ferment their products long enough to provide beneficial bacteria. On the other hand, Kirstan is an advocate of drinking traditional homemade Kombucha which is chock-full of beneficial bacteria. These beneficial bacteria are a great source of superfoods that can supply nutrients to the beneficial bacteria living in our gut. The final outcome is our gut bacteria will become more diverse. The more diversity of gut bacteria living in our gut translates to better health and a longer life. #kombucha #kombuchatea #kombuchalover

Eyes on the 🏆 SCOBY 🏆 Everything Walker Brothers makes is brewed in-house by our production team (shout-out Luke Walker, Maria, and Zachary Sheffler). Many people that are interested in gut health want to drink kombucha due to its naturally-occurring probiotics and beneficial acids, but are put off by its reputation as tasting vinegary. Enter: Walker Brothers . Our kombucha tastes great - you don’t even have to believe it’s good for you to want to drink it - and this calendar invite is a HUGE reason why. Kombucha is made by inoculating diluted sweet tea with SCOBY (symbiotic culture of bacteria and yeast). The health of that SCOBY is critically important to creating our best-in-class flavor. The goal is to ensure a perfect balance between bacteria and yeast – let one take over and you’ll be left with a vinegar bomb or other off-flavors. There are, of course, quantitative metrics that we take regularly to determine this, but one of the best indicators of a SCOBY’s health is what it looks like. Super clean and glossy? Too much bacteria. Stringy and monster-like? Too much yeast. Gnarly jellyfish? Just right. #behindthescenes

Kombucha in a nutshell Kombucha is a fermented beverage of ancient origin known for its health benefits. It is usually made by fermenting tea leaves, sugar, and SCOBY (Symbiotic Culture of Bacteria and Yeast), a group of organisms that look like thick fungal discs and consist of a variety of beneficial bacteria and yeast. The fermentation process of kombucha allows the sugars in the tea to be converted by these microorganisms into lactic acid, acetic acid, and a small amount of alcohol. These fermentation products give kombucha its characteristic sour flavor and subtle effervescence while enriching its nutritional value. Kampot tea is believed to contribute to digestive health, enhance immune system function, and may have some inhibitory effect on inflammation in the body. Although the exact health benefits are still being researched by the scientific community, it is becoming increasingly popular and preferred by health-conscious individuals as a natural, low-sugar, and low-calorie beverage. https://lnkd.in/gkGYzxea

A sip of kombucha, keep a doctor away 🍵 🍃 Kombucha is a fermented tea drink that has been consumed for centuries. It is made by fermenting sweetened tea with a culture of bacteria and yeast known as a SCOBY (Symbiotic Culture of Bacteria and Yeast). The fermentation process results in a tangy, slightly effervescent beverage that is often flavored with fruits, herbs, and spices. 🍂 The basic ingredients for making kombucha are tea (usually black or green tea), sugar, water, and a SCOBY. The SCOBY is essential for the fermentation process, as it converts the sugar into various acids, gases, and alcohol, giving kombucha its distinct flavor and slight fizziness. 🍃 Kombucha is believed to have several health benefits, although scientific evidence is limited. Some of the claimed benefits include improved digestion, increased energy, detoxification, and enhanced immune function. These benefits are attributed to the probiotics (beneficial bacteria) and antioxidants found in the drink. In our lab we are working to reveal all these secrets through relentless research. Let's revolutionise health further through our #HerbalTech driven products by utilizing kombucha - a new functional ingredient developed by #PhytoRG members, make an inquiry now for collaboration! #sustainability #nutraceutical #cosmaceutical #activeingredient #research #phytochemistry #herbalindustry #fermentation #health Contact Us: 📞 +60 11 16371633 📧 [email protected] 🌐 Visit us at shazelizain.com/kombucha

🌟 **Did You Know? Kombucha Edition!** 🌟 Hey #KombuchaLovers! 🍹 Let’s dive into some fascinating facts about our favorite fizzy drink! 🌱✨ 1. **Ancient Origins** 📜: Kombucha has been around for over 2,000 years! It originated in Northeast China and was known as the “Tea of Immortality” 🍵. 2. **Probiotic Powerhouse** 💪: This bubbly beverage is loaded with probiotics, which are great for gut health. Say hello to a happy tummy! 🌸 3. **DIY Delight** 🎨: You can brew your own kombucha at home! All you need is tea, sugar, a SCOBY (Symbiotic Culture of Bacteria and Yeast), and a bit of patience. 🧪 4. **Low in Calories** ⚖️: Watching your calories? Kombucha is typically low in calories, making it a great alternative to sugary sodas and juices. 🌈 5.**Natural Effervescence** 💫: The fizz in kombucha comes from natural fermentation. It’s like magic happening in a bottle! 🥂 6.**Rich in Antioxidants** 🌿: Kombucha contains antioxidants that can help fight free radicals and support overall health. 🍏 Next time you grab a can of Rudy’s kombucha, you’re not just drinking a tasty beverage—you’re sipping on a piece of history and health! Cheers to that! 🥂✨ #FunFacts #KombuchaFacts #HealthyLiving #GutHealth #DrinkToYourHealt #Rudyskbucha

Last month, we asked if you know your prebiotics – and over 1,700 of you voted! Only 24% got it right, though. 😱 So, which of these isn’t a prebiotic food: bananas, garlic, yogurt, or oats? The answer is… YOGURT! 🥣 Yogurt is probiotic food, while bananas, garlic, and oats are packed with prebiotics. Confused? Our scientists Nize Otaru, Mehdi Sadaghian Ph.D., and Erik Eckhardt break down prebiotics, probiotics, and postbiotics. 👇 Do you have questions for them? Let us know in the comments! #webringprogresstolife #sciencetrivia

Fruit Juice is a daily necessity on our dining table and we prefer to fresh, organic and clean label ones.   Enzymes function in fruit juice processing brings great improvements. For example, fruits are better squeezed to get higher juice yield, filtration speed is improved to shorten the processing time, promote juice clarity and brighten juice color, healthier final products and so on.   Suntaq offers a package of enzymes for juice processing. Pectinase & Pectin Lyase --- Boost juice yield and improve juice clarity Xylanase --- Better squeeze fruits and promote juice filtration Glucoamylase --- Avoid sediments when processing fruits that contain more starch #betterenzymesbetterfuture #enzyme #juice #fruit #claenlabel