Lets Talk Microbes....

Lets talk about MICROBES!! So we know that gut flora is super important. We also know that probiotics help build healthy gut flora (along with a diet rich in organic veggies and fruits). Some forms of probiotics that help boost your immune system, load you up on beneficial bacteria in your gut, and also taste yummy are Kombucha, Tibicos, Kefir, sour kraut and yogurts just to name a few. For now, we will talk about Kombucha and Tibicos .

Kombucha is a fermented tea. The "mother" aka scoby feeds off of the tannins in the tea as well as sugar. It digests the sugars and tea tannins and what you are left with is a fizzy probiotic beverage loaded with various microbes which contains an array of B vitamins, vitamin C, and various minerals. What sets Kombucha apart from some of the other cultures is the content of acetic acid and gluconic acid. These acids are responsible for the vinegar flavor that comes through in a lot of kombucha brews and are said to be potent detoxifiers for your body. It is said that these acids helps to cleanse your liver and remove toxins from your body.

Because Kombucha is wild brewed, the strains of beneficial bacteria may vary from batch to batch. Some of the common beneficial bacteria found in Kombucha are Saccharomyces (Saccharomycodes ludwigii, Saccharomycodes apiculatus, Schizosaccharomyces pombe, Zygosaccharomyes, and Saccharomyces cerevisiae), Bacterium Gluconicum, Bacteruim Xylinum, Acetobacter Xylinum, Acetobacter Xylinoides, Acetobacter Ketogenum, Brettanomyces, Lactobacillus, Pediococcus, Gluconacetobacter kombuchae which is an anaerobic bacteria that is unique to kombucha, and Zygosaccharomyces kombuchaensis which is a yeast strain that is also unique to kombucha. It helps produces carbonation.

Kombucha also contains a variety of other nutrients, particularly various acids and esters that give the drink its characteristic tang and fizz. Some of the acids that may be found in Kombucha brews are Acetic acid, Acetoacetic acid, Benzoic acid, propenyl ester, Benzonitrile, Butanoic acid, Caffeine, Citric acid, Cyanocobalamin, Decanoic acid, Ethyl Acetate, d-Gluconic acid, Hexanoic acid, Itaconic acid, 2-Keto-gluconic acid, 5-Keto-gluconic acid, 2-Keto-3-deoxy-gluconic Lactic acid, Niacinamide, Nicotinic acid, Pantothenic acid, Phenethyl Alcohol, Phenol, 4-ethyl, 6-Phospho gluconate, Propionic acid, Octanoic acid, Oxalic acid, Riboflavin, d-Saccharic acid, (Glucaric acid), Succinic acid, Thiamin, plus 40 other acid esters in trace amount.

Kombucha has a strong bold flavor and may take some getting used to. Because of its make-up, it is advised to start slow with only 4 oz per day working your way up to 8 oz per day. It is also advised to drink plenty of water throughout the day to help flush toxins out of your body.

Tibicos is a fermented beverage made without any tea. It is made using various high mineral sugars and waters coupled with a special "mother" and starter culture. The culture feeds off of the sugars and minerals and the finished product of Tibicos is much less acidic in taste and less acidic then Kombucha yet it still has a host of beneficial bacteria, minerals, and nutrients for the gut.

Tibicos is also a wild fermentation therefore the make-up can vary depending on culturing location and conditions, resulting in a highly variable community of lactic acid bacteria and yeasts. Some of the strains of bacterias that have been found to be within the Tibicos culture are Lactobacillus (L. acidophilus, L. alactosus, L. brevis, L. bulgaricus, L. casei - and various sub species, L. hilgardii, L. homohiochi, L. hordei, L. nagelii, L. plantarum, L. pseudoplantarum, L. reuterietc, and L. yamanashiensis), Leuconostoc (L. citreum and L. mesenteroides), Acetobacter (A. fabarum and A. orientalis), Bacillus (b. subtilis, and b. graveolus) and Streptococcus (S. agalactiae, S. bovis, S. cremoris, S. diacetylactis, S. faecalis, S. lactis, S. mutans, S. pneumonia, S. pyogenes, S. salivarius, S. sanguinis, S. sauis, and S. viridans). As you can see, some of these bacteria are very similar to those found in yogurt.

Some of the wild yeasts found in Tibicos are Candida strains C. lambica, C. lamica, C. gueretana, and C. valida, Hansenula valbyensis, Kloeckera apiculata, Lachancea fermentati, Saccharomyces (s. bayanus, s. boulardii, s. cerevisiae, s. florentinus, s. pretoriensis, and s. uvarum), Torulopsis insconspicna, and Zygotorulaspora florentina.

Tibicos contains an array of minerals, enzymes, vitamins to include a range of B vitamins ( folic acid, phosphorus, magnesium), vitamin C, vitamin K,and calcium, beneficial bacteria and wild yeasts yet it is very mild in flavor. Because Tibicos is much less acidic, you can drink as much as your body feels comfortable drinking. As with any culture, listen to your body and speak to your naturopathic doctor or health care practitioner.

It is important to note that because the cultures ferment wildly, no two batches are the same. The above is just a general guide line as to the common forms of bacteria and yeasts found in these cultures. It is also important to state that these cultures do detoxify the body therefore it is important to drink plenty of plain water to help flush the body of toxins. Both Tibicos and Kombucha may provide a natural energy boost as they both contain a range of B vitamins. As with any fermented food or beverage, these cultures may contain trace amounts of alcohol however, it is said that the finished product contains no more then a browning banana.

None of the information here is intended to treat or diagnose any health issues, nor is it intended to make any claims. Please see your health care provider if you have any questions about drinking fermented cultured drinks and or your health.

With lots of love
Kindred Acres

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