Posted: 10/3/2016 8:42:02 AM EDT
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Anyone here try this drink?
Supposedly, it is good for you, and I've seen some interesting vids on making it. Is is good, or just a nasty fad? |
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There are different flavors. It's ok.
The probiotics are supposed to help your gut flora get corrected and digest your meals more efficiently. I don't know if it actually works though as I don't consume it regularly, I get it once in a while when I want a cold drink. I figure it's refreshing and maybe good for me, so why not? It also is rumored to destroy tooth enamel as fast or faster than pop. Cheers! -JC |
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Fermented foods are good for you, because they are good for your gut bacteria. They introduce new strains, and provide prebiotics (essentially food for gut bacteria).
You should take a probiotic daily anyways. If you have a high carb diet (ie, the normal American diet), your gut bacteria is probably not in the greatest shape. High carb = high blood sugar = acidic body environment, which is bad for gut bacteria (in addition to being bad for other things, like bone health and stuff) Taking a probiotic and consuming fermented foods like kimchi, sauerkraut, kombucha, pickled things, etc will still be better than not cosuming them, but the big difference will be felt when your pH gets to where it should be. |
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Quoted:
Personally I like it. There's probiotics which can help with digestion. I suspect that the store-bought stuff has far less of the beneficial bacteria than homemade. It's on my list of things to try, but I've started out with more simple things to ferment. Two weeks ago, I made my own sauerkraut. Cabbage and salt is all you really need. I added shredded carrot and caraway seeds. What's really cool is that you can ferment as long as you want so it's easy to have a crunchier, more cabbage-like kraut or let it sit at room temp for 10 days or so to get something more sour and a bit softer. Last week, I made fermented ginger-garlic carrot sticks by slicing carrots from my CSA into sticks, putting in canning jars with a halved clove of garlic and a hunk of peeled ginger root, then covering with salt water. I also did fermented radishes the same way, but each jar of radishes had a different spice in it - mustard seed, cloves, fennel seed. They mostly just taste a little salty, but all have that good bacteria action going on. If you try it, make sure you "burp" the jars every day. I also made some homemade bone broth using bones from the quarter of grass fed beef I bought a few months ago. I drink a mug of bone broth for lunch on the two days/week where I "fast" for 24 hours. Only water and coffee with a mug of bone both for lunch between Monday/Tuesday dinners and Wed/Thursday dinners. Homemade kombucha is probably coming to my house soon. |
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Quoted: You can make your own. Just need the right organisms. It's actually quite easy, and the only problem I have is I never seem to make enough. My shit tastes better than that storebought garbage too. It's easy and fun and OP should look into it. My latest batch brewing is from a peach tea, gonna blend it with some frozen peaches for the secondary and I bet that shit will taste amazing. |
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Quoted:
I suspect that the store-bought stuff has far less of the beneficial bacteria than homemade. It's on my list of things to try, but I've started out with more simple things to ferment. Two weeks ago, I made my own sauerkraut. Cabbage and salt is all you really need. I added shredded carrot and caraway seeds. What's really cool is that you can ferment as long as you want so it's easy to have a crunchier, more cabbage-like kraut or let it sit at room temp for 10 days or so to get something more sour and a bit softer. Last week, I made fermented ginger-garlic carrot sticks by slicing carrots from my CSA into sticks, putting in canning jars with a halved clove of garlic and a hunk of peeled ginger root, then covering with salt water. I also did fermented radishes the same way, but each jar of radishes had a different spice in it - mustard seed, cloves, fennel seed. They mostly just taste a little salty, but all have that good bacteria action going on. If you try it, make sure you "burp" the jars every day. I also made some homemade bone broth using bones from the quarter of grass fed beef I bought a few months ago. I drink a mug of bone broth for lunch on the two days/week where I "fast" for 24 hours. Only water and coffee with a mug of bone both for lunch between Monday/Tuesday dinners and Wed/Thursday dinners. Homemade kombucha is probably coming to my house soon. Quoted:
Quoted:
Personally I like it. There's probiotics which can help with digestion. I suspect that the store-bought stuff has far less of the beneficial bacteria than homemade. It's on my list of things to try, but I've started out with more simple things to ferment. Two weeks ago, I made my own sauerkraut. Cabbage and salt is all you really need. I added shredded carrot and caraway seeds. What's really cool is that you can ferment as long as you want so it's easy to have a crunchier, more cabbage-like kraut or let it sit at room temp for 10 days or so to get something more sour and a bit softer. Last week, I made fermented ginger-garlic carrot sticks by slicing carrots from my CSA into sticks, putting in canning jars with a halved clove of garlic and a hunk of peeled ginger root, then covering with salt water. I also did fermented radishes the same way, but each jar of radishes had a different spice in it - mustard seed, cloves, fennel seed. They mostly just taste a little salty, but all have that good bacteria action going on. If you try it, make sure you "burp" the jars every day. I also made some homemade bone broth using bones from the quarter of grass fed beef I bought a few months ago. I drink a mug of bone broth for lunch on the two days/week where I "fast" for 24 hours. Only water and coffee with a mug of bone both for lunch between Monday/Tuesday dinners and Wed/Thursday dinners. Homemade kombucha is probably coming to my house soon. I suspect you're right. I've made it at home a few times but always have trouble keeping bugs out. Even with cheese cloth. I like the taste though. I've fermented with some coffee added and it's real good. |
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Quoted:
I suspect you're right. I've made it at home a few times but always have trouble keeping bugs out. Even with cheese cloth. I like the taste though. I've fermented with some coffee added and it's real good. Quoted:
Quoted:
Quoted:
Personally I like it. There's probiotics which can help with digestion. I suspect that the store-bought stuff has far less of the beneficial bacteria than homemade. It's on my list of things to try, but I've started out with more simple things to ferment. Two weeks ago, I made my own sauerkraut. Cabbage and salt is all you really need. I added shredded carrot and caraway seeds. What's really cool is that you can ferment as long as you want so it's easy to have a crunchier, more cabbage-like kraut or let it sit at room temp for 10 days or so to get something more sour and a bit softer. Last week, I made fermented ginger-garlic carrot sticks by slicing carrots from my CSA into sticks, putting in canning jars with a halved clove of garlic and a hunk of peeled ginger root, then covering with salt water. I also did fermented radishes the same way, but each jar of radishes had a different spice in it - mustard seed, cloves, fennel seed. They mostly just taste a little salty, but all have that good bacteria action going on. If you try it, make sure you "burp" the jars every day. I also made some homemade bone broth using bones from the quarter of grass fed beef I bought a few months ago. I drink a mug of bone broth for lunch on the two days/week where I "fast" for 24 hours. Only water and coffee with a mug of bone both for lunch between Monday/Tuesday dinners and Wed/Thursday dinners. Homemade kombucha is probably coming to my house soon. I suspect you're right. I've made it at home a few times but always have trouble keeping bugs out. Even with cheese cloth. I like the taste though. I've fermented with some coffee added and it's real good. Please post info on your starter setup |
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Some are good, some suck. The best I've found is GT's Gingerade. You do have to watch out for the SCOBY though!! |
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Please post info on your starter setup Quoted:
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Personally I like it. There's probiotics which can help with digestion. I suspect that the store-bought stuff has far less of the beneficial bacteria than homemade. It's on my list of things to try, but I've started out with more simple things to ferment. Two weeks ago, I made my own sauerkraut. Cabbage and salt is all you really need. I added shredded carrot and caraway seeds. What's really cool is that you can ferment as long as you want so it's easy to have a crunchier, more cabbage-like kraut or let it sit at room temp for 10 days or so to get something more sour and a bit softer. Last week, I made fermented ginger-garlic carrot sticks by slicing carrots from my CSA into sticks, putting in canning jars with a halved clove of garlic and a hunk of peeled ginger root, then covering with salt water. I also did fermented radishes the same way, but each jar of radishes had a different spice in it - mustard seed, cloves, fennel seed. They mostly just taste a little salty, but all have that good bacteria action going on. If you try it, make sure you "burp" the jars every day. I also made some homemade bone broth using bones from the quarter of grass fed beef I bought a few months ago. I drink a mug of bone broth for lunch on the two days/week where I "fast" for 24 hours. Only water and coffee with a mug of bone both for lunch between Monday/Tuesday dinners and Wed/Thursday dinners. Homemade kombucha is probably coming to my house soon. I suspect you're right. I've made it at home a few times but always have trouble keeping bugs out. Even with cheese cloth. I like the taste though. I've fermented with some coffee added and it's real good. Please post info on your starter setup Ah it's been a year or so. I got a big beverage dispenser from Amazon. Scobe and back tea and sugar. Cheese cloth on the top. I just followed a recipe I googles and used coffee for some of the liquid instead of water. It actually turned out really good. I got 3-4 good batches before the fruit flies got into it. |
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Quoted: Can you make your own scoby with the flavored stuff, or does it need to be straight? Easier just to order the scoby? So. If your 'bucha sits next to the bud light, you might be able to grow your own. I couldn't find any of that here, so I just ordered a scoby from amzn to great success. I also use a coffee filter over the jar, so far I haven't had any problems with fruit flies. |