Milk Kefir, Water Kefir, Kombucha and various other fermented foods has become part of our staple diet. 80% of our immune system starts in our digestive system and what we eat affects our health.
Hi I am Heather, from ScobyTlicious.
I am a mom of three children. I am a researcher. Questioning everything and not taking things for granted. I rely on evidence-based research to guide my decisions on food and natural remedies.
I am not a doctor or a certified nutritionist. I am a mom who is very passionate about the best nutrition for my family.
ScobyTlicious started when my mom passed away in 2016 of pancreatic cancer. It was a total shock to us. That day, our lives changed and we decided to change that statistic. It was a long journey for me, completely changing my family's lifestyle from eating junk foods to real food and natural homemade products.
History of Kombucha
Some of the earliest documented references to what is believed to be kombucha cite the powers of something called “Immortality Tea” and “Long Life Elixir” during the Qin Dynasty in China (221-206 BCE). Unfortunately, not many documents survived from that era, as Emperor Shi Huangti, famous for starting the Great Wall construction project, also became infamous for suppressing literacy, and even had thousands of books burned. The remaining history of early Chinese medicine was only kept in the scrolls in the Imperial library. However, since kombucha is directly linked to black tea, and since black tea was first developed in China during the Shang Dynasty (1600-1046 BCE), it’s likely that people had been making kombucha for at least eight centuries before these first notes were written in the Imperial scrolls.
Health benefits of Kombucha Tea
Numerous scientific studies have shown that kombucha tea helps populate the intestines with probiotics (beneficial bacteria), enhances the immune system, fights off deadly pathogens and protects vital organs. A 2011 study published in the journal “Pathophysiology” found that kombucha protects liver cells, while another study from the June 2012 issue of Food Science and Technology asserts that kombucha “has prophylactic and therapeutic properties” including anti-microbial, anti-bacterial, and anti-fungal effects. . Interestingly, when kombucha tea is made correctly, all the sugars are fully converted into organic acids during fermentation enabling kombucha tea to be safe for those suffering with candida..
Like yogurt, kombucha contains healthy bacteria in the form of lactobacillus acidophilus and a dozen other probiotic strains. It also has a wide range of organic acids, enzymes, and vitamins (particularly B1, B2, B6 and B12) that provide the body with energy and help process fats and proteins vital for the nervous system
Furthermore, glucuronic acid (a product of the oxidation process of glucose) is one of the more noteworthy constituents of the kombucha culture. As a detoxifying agent, it is one of the few substances that neutralizes and removes herbicides, pesticides, plastics and resins. It literally “kidnaps” the phenols in the liver which are then easily eliminated by the kidneys. Another byproduct of glucuronic acid is the glucosamines (structures associated with cartilage and collagen), thus kombucha has been effective in (due to collagen) at reducing arthritis symptoms (due to replenishing cartilage and joint fluid).
What is Milk Kefir:
Kefir is a fermented drink which has been consumed for thousands of years. It originated in the Caucasus mountains in the former Soviet Union where the drink was fermented naturally in bags made of animal hides. Its use is currently being expanded because of its unique organoleptic properties and its long tradition of health benefits.
Although kefir is just being discovered in some areas of the world, it has been very popular in the former Soviet Union, Hungary, and Poland for many years. In the former Soviet Union, kefir accounts for 70% of the total amount of fermented milk consumed. It is also well known in Sweden, Norway, Finland, and Germany, as well as in Greece, Austria, Brazil, and Israel.. It is currently available in the United States, primarily as an ethnic drink, and is growing in popularity in Japan.
Kefir is a refreshing fermented milk with a slightly acidic taste. It is made only from kefir grains or mother cultures prepared from grains, although attempts to produce kefir with pure cultures are in progress. Kefir distinguishes itself from the more known fermented milk yogurt in that it is traditionally made only from kefir grains which contain a complex mixture of both bacteria and yeasts. The resulting kefir possesses unique organoleptic characteristics.
While yogurt can readily be made from the lactic acid bacteria present in fresh yogurt, kefir can only be made from kefir grains and mother cultures prepared from grains. The grains contain a relatively stable and specific balance of microorganisms which exist in a complex symbiotic relationship. The grains are formed in the process of making kefir and only from pre-existing grains. They resemble small cauliflower florets, and each grain is 3 to 20 mm in diameter. Kefir grains are clusters of microorganisms held together by a matrix of polysaccharides. The grains include primarily lactic acid bacteria (lactobacilli, lactococci, leuconostocs) and yeasts, and include acetic acid bacteria and possibly other microorganisms.
Benefits of Milk Kefir:
One cup of kefir is a source of protein, with 8 to 11 g per cup. Kefir also provides 10 percent of the recommended daily value for vitamin A and 25 percent of the value for vitamin D. Kefir is also a source of calcium, with 30 percent of the daily value per cup, based on a 2,000-calorie diet.
Although kefir is made from milk, the fermenting process used to create it makes it nearly lactose-free, note kefir manufacturers. In a study in the “Journal of the American Dietetic Association” published in May 2003, researchers from Ohio State University tested 15 people with lactose intolerance and found that kefir reduced symptoms such as gas, abdominal pain and diarrhea related to the consumption of lactose. The curds in kefir are smaller than those in yogurt, making it typically easier to digest.
Kefir has many amazing health benefits. As mentioned above, this food is rich in Lactobacillus and other beneficial organisms. In fact, the cocktail of probiotics, micro- and macronutrients, vitamins and minerals with kefir makes it one (if not the most) of the most powerful foods in the universe.
One awesome benefits of kefir is known for promoting bowel movement, to promote bile production and improves liver and gallbladder functions. Kefir is also known to regulate metabolism through improved digestion and to alleviate intestinal disorders. It boosts our immune system, eliminates bad bacteria, flushes pathogens and has antifungal properties which is why it is sometimes called as the natural antibiotic. Kefir strengthens the kidneys, improves blood circulation and regulates sugar and cholesterol diseases. It also promotes healing of various skin disorders.
What is good about this magical food is that it can be taken by all generations, from young to old; male or female; pregnant or non-pregnant; sick or immune compromised and healthy. It is not only curative but also preventive which means you don’t have to be sick to drink it.Below is a list of diseases that kefir can treat or improve. Although some of these kefir health benefits are still under research, most of them are from personal experiences of kefir drinkers.
- Acne Vulgaris
- Acute Bronchitis
- Attention Deficit Hyperactivity Disorders (ADHD)
- Colon Cancer
- Diabetes Mellitus Type 2
- Gastric Ulcer
- Irritable Bowel Syndrome
- Lactose Intolerance
- Leaky Gut Syndrome
- Acute Pain Syndrome
- Prostate Cancer
- Urinary Tract Infection
Kefir VS Yogurt
It may seem that kefir is the same with yogurt. Yes, they are similar but not totally the same. A major characteristic of kefir is that the probiotics contained in kefir attach themselves to the colon, sweeps away all the harmful substances and colonizes the intestines.
Kefir contains over 50 strains of friendly organisms!
The exact origin of Water Kefir grains is unknown. They may have originated in Japan where they are known as water crystals. In Turkey Kefir means "feels good" Water Kefir is also known as tibicos, tibi, Australian bees, California bees.
The grains have been around for a long time and found in many places. They are completely different from milk kefir grains and have more unique bacteria strains in comparison to other fermented foods.
Water Kefir grains are small, translucent, gelatinous structures comprised of assorted bacteria and yeasts, water and sugars. If you don't want to consume dairy products then Water Kefir is an excellent non-dairy source. Other non-dairy sources include Kombucha , Sauerkraut and Kimchi.
Do not dismiss Water Kefir because it contains sugars. It contains and promotes bacteria that eat sugars and therefore has to live in a sugar medium.
Water Kefir heals candida and is suitable for diabetics provided they monitor their blood sugar level.
Health benefits of Water Kefir
Drinking Water Kefir can help you to achieve optimal health. It restores good digestion which is the key to health and longevity. when your body is out of balance, unfriendly bacteria and yeasts can take over producing irritable and bad digestion, food allergies, headaches, flu, skin rashes and more serious disorders. Thus Water Kefir is well worth bringing into daily life.
- Inhibits the growth of unfriendly bacteria and yeasts and helps beneficial probiotic microorganisms to colonise and thrive in your digestive tract
- Healthy Immune System
- reduces symptoms of IBS ( bloating, indigestion, flatulence, diarrhoea,, muscle pain, and constipation)
- Stabilizes blood sugar and can help provide sustained energy
- Heals small intestine bacterial overgrowth.
- Can stop unhealthy food cravings especially sugars
- Good for skin and complexion ( brown liver spots, age spots can fade, skin tags, warts etc.
- Good for psoriasis, eczema and acne.
- Promotes healthy hair and nails.
- Endocrine system benefits.
- Liver cleansing
- Helps with sleep disorders
- May prevent colds and flu's
- Species Lactobacillus
- Species Leuconostoc
- Species Acetobacter
- Species Streptococcus
- Hanseniaospora valbyensis
Benefits of Beet Kvass
- Great Source of Probiotics
Since kvass is considered one of the great probiotic foods, there are many benefits such as improving intestinal tract health and enhancing the immune system, which makes nutrients more available to the body. This also reduces symptoms of lactose intolerance, decreasing the prevalence of allergies.
Formerly, we had plenty of probiotics in our diet from eating fresh foods from good soil and by fermenting our foods to keep them from spoiling. But the modern ways of agriculture, refrigeration and preparing food have eliminated probiotic foods for too many Not enough probiotics can mean digestive disorders, skin issues, candida, autoimmune disease, and frequent colds and flus.
- Excellent Liver Cleanser
While many think that alcohol is the only reason for liver problems, disease-causing inflammation is also caused by poor eating choices. Beets and beet greens are rich in antioxidants containing over 1300 milligrams of potassium per cup, and as such, they help fight free radical damage and improve the health of your body at a cellular level.
Like beetroot juice, beet kvass and beets help naturally cleanse the gallbladder, improve bile flow, remove plenty of toxins and promote regularity!
- Perfect Blood Tonic
Beets contain phytonutrients called betalains that are found in the pigment of beets and are what causes your hands to stain. These betalains help create red blood cells, making beet kvass an excellent blood tonic by alkalizing the blood.
Why is this important? When your bloodstream becomes too acidic, it causes inflammation in the body and depletes the body of calcium because it is trying to balance out the pH levels. One of the best things we can do is consume more alkaline-promoting foods such as beets and leafy green vegetables. That is why beet kvass is an excellent choice!
- Reduces the Risk of Cancer
Most significant of all, beet kvass may help as a natural cancer treatment because of the combination of antioxidant and anti-inflammatory properties available. According to a 2014 report published online at the National Center for Biotechnology Information, beetroot is also being considered as a therapeutic treatment for inflammation, and its antioxidant and anti-inflammatory properties may help reduce the risk of cancer.
Dr. Joseph Mercola shares that, “Research has shown that beetroot extract reduced multi-organ tumor formations in various animal models when administered in drinking water, for instance, while beetroot extract is also being studied for use in treating human pancreatic, breast, and prostate cancers.”
- Beet Kvass Is Rich in Valuable Nutrients
Because beets are high in vitamin C, beet kvass helps boost your immune system and can help stave off the cold virus. It’s unusually high in manganese, a mineral that is needed for the health of your bones, liver, kidneys and pancreas. Beet kvass also contains the B vitamin folate, which may help reduce the risk of birth defects.
History of Kvass
Kvass is most popular in the Ukraine and Russia. Originating in Ukraine, it was first mentioned in the “Primary Chronicle,” an ancient history book of Slavic people also known as “The Tale of Bygone Years,” in events described in the year 996 A.D. following the Christianization of the Kievan Rus.
It’s common to see barrels of kvass on the streets of Moscow in Russia because it’s considered a tonic for digestion, containing probiotics, and an excellent thirst quencher. Some suggest that kvass is safer than drinking water!
Russians have been consuming it for more than 1,000 years, as kvass has been enjoyed by czars as well as peasants. The wealthy made various kinds of kvass using rye bread or pears, raisins, cherries, bilberries and lingonberries. Peter the Great even used it to add fragrance to his steam baths by splashing kvass on hot stones.
No traditional Ukranian home was without its bottle of beet kvass, according to Lubow A. Kylvska, author of “Ukranian Dishes,” “handy and ready when a pleasing, sour flavor had to be added to soups and vinaigrettes.”
Folk medicine values beets and beet kvass for their liver-cleansing properties, and beet kvass is widely used in cancer therapy in Europe. It has been reported that beet kvass is an excellent therapy for chronic fatigue syndrome, chemical sensitivities, allergies and, because it is an excellent source of probiotics, it can help with digestive problems.
Sauerkraut & Tumeric
Sauerkraut is is finely cut cabbage that has been fermented and produces a diverse population of live bacteria. Four species of lactic acid bacteria (LAB) are present in sauerkraut fermentations: Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus pentosaceus, and Lactobacillus plantarum.
Health benefits of Sauerkraut
- helps improve digestion
- Improves Immune function
- Reduces inflammation and allergies
- Protects Cognitive Health
- Help you handle stress
- Beneficial for weight loss and maintenance
- Provides Cancer fighting antioxidants
- Reduces risk of muscular degeneration and development of cataracts
ingredients: organic cabbage, tumeric, pink himalayan salt
Kimchi is a traditional Korean food, manufactured by fermenting vegetables with probiotic lactic acid bacteria. It tastes spicy and sour due to the fermentation process. Kimchi is considered a vegetable probiotic food that contributes health benefits in a similar manner to dairy probiotic foods. The addition of other sub ingredients and formation of fermentation byproducts of LAB promote the fermentation and eventually lead to the eradication of putrefactive-and pathogenic bacteria, and also increases the functionalities of Kimchi.
Ingredients: Napa cabbage, daikon radish, carrot, spring onion, Korean chilli flakes, ginger, garlic, pink himalayan salt, filtered water,
Kimchi Nutritional facts. per 109g ( 1 cup)
· 34 calories
· Protein 2 grams
· 2grams fiber
· 3 grams fat
· Sodium 670 milligrams
· 20 grams carbohydrate
· Vitamin K 26%
· Vitamin A 45%
· Manganese 25%
· Vitamin C 21%
· Vitamin B6 13%
· Iron 12%
Chia seeds are rich in nutrients and fiber.
Despite their small size, chia seeds are full of important nutrients.
They are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium.
Omega-3 fatty acids help raise HDL cholesterol, the "good" cholesterol that protects against heart attack and stroke.
Remember the chia pets that were popular in the 1990s? Chia seeds are the same small seeds you used to grow an Afro in your Homer Simpson terracotta vase.
Fast facts on chia seeds:
Here are some key points about chia seeds. More detail is in the main article.
- Chia seeds are a good source of omega-3 fatty acids, fiber, antioxidants, iron, and calcium.
- A 28-gram, or 1-ounce, serving of chia seeds also contains 5.6 grams of protein.
- Mixed with water, they can replace egg in vegan cooking.
- Chia seeds can be eaten cooked or raw, but they should be added to another food or soaked before eating.
According to the United States Department of Agriculture (USDA) National Nutrient Database, a 28-gram, or one-ounce serving of chia seeds contains:
- 131 calories
- 4 grams of fat
- 07 grams of carbohydrate
- 2 grams of fiber
- 6 grams of protein
- No sugar
Eating once ounce of chia seeds each day would provide 18 percent of daily calcium needs, 27 percent of phosphorus, 30 percent of manganese, and smaller amounts of potassium and copper.
Chia seeds provide more omega-3s, calcium, phosphorus, and fiber than flaxseeds. Most people do not consume enough of these essential nutrients.
Plant-based foods have long been associated with a reduced risk of many adverse health conditions, including obesity, diabetes, heart disease, and overall mortality.
They have been shown to support a healthy complexion, increased energy, and overall lower weight.
Chia and the power of fiber
The United States (U.S.) dietary guidelines for 2015 to 2020 suggest that men under the age of 50 years should consume 30.8 grams (g) of fiber per day and women under the age of 50 years should consume 25.2 g per day.
For adults over 50 years of age, the recommendation for men is 28 g per day, and for women, it is 22.4 g per day. Most people consume less than half of that recommendation.
The easiest way to increase fiber intake is to eat more plant-based foods like fruits, vegetables, nuts, seeds, and unprocessed grains. Just one ounce of chia seeds provides 10 grams of fiber, almost half the daily recommendation for a woman over 50 years.
Eat good, Feel good, Look Good.
WE WOULD LOVE TO HEAR FROM YOU
Please complete the form for more information about or products of distribution possibilities.