How-To Make Kombucha

How-To Make Kombucha

It looks a bit weird and feels slimy. It doesn’t look very attractive. It doesn’t die from your touch? No, it might just be right. There may be bacteria on my fingers that contribute to it. I think it likes to be touched. My name is Lisa Lov and I am the sous chef at Relae restaurant in Copenhagen, Denmark. Today we are going to make kombucha It is a healthy drink made from sweetened, fermented tea. Hippies and alternative health communities swear by this A lot of companies make a lot of money from it. In front of me is a so-called scoby. The scoby is the essence of the kombucha. It converts the caffeine and sugar into different acids Scoby is an acronym for “Symbiotic Culture Of Bacteria and Yeast” We use that to make the kombucha You can get the scoby from an acquaintance who has one. Simply take a piece and use it for your own kombucha. Every time you make kombucha it multiplies.

If you make one [kombucha] you end up with two scobies. You can share it with friends and family or someone who really wants a scoby. Furthermore, I think some health food stores in America sell them. I have not encountered them here yet. Here we have some jasmine tea Let’s draw it We start with an amount of eight tea bags. I have loose-leaf tea. We use black tea for its caffeine The scoby converts caffeine and sugar into different acids. So you also need a good amount of sugar. About a cup, or 200 grams This is a normal sweetened tea, so far. Pour hot water on it Make sure all sugar has dissolved. We got our scoby from a guy who worked here. I’m not sure where he got it. Since he gave it to us, we’ve kept it alive. Making kombucha for the juice bar at Relae.

When I was younger I had some problems with allergies. My father is Chinese. He came up with old traditional medicine, kombucha. He brewed it for me when I was a kid. I remember the taste very well. Very vinegary. I don’t know if I liked it, but when I rediscovered it as a teenager, the fragrance brought me back to my youth. I am very fond of it. You let it steep for 4 to 5 minutes If you let it steep longer, it will become more bitter. If you like that, you can let it steep for as long as you want. I drink kombucha for its taste, but many people drink it for its health benefits It is said to help with depression, cancer, osteoarthritis or constipation. I don’t know if that has ever been confirmed.

Before we add the scoby, the tea must be at room temperature. The scoby must be handled with care. It should not burn. It doesn’t like high temperatures. The five minutes are up. We filter the tea Now let’s cool it to room temperature. Here I already have one at room temperature. I take the scoby from an already fermented kombucha and add it to the tea.

I cover it with a piece of fabric to keep the flies out. It still allows air, which is necessary for fermentation. You leave this in room temperature for three to five days. Or a little longer if you want. You can see it starting to fizz During these days the first fermentation starts which converts the caffeine and sugar into various acids and good bacteria. Then it turns into this. If you smell it, it looks more like vinegar, you can taste it too.

cheers If you want to add flavor with different fruit juices, you can start a second fermentation process. You can also add prick, which makes it sparkling and very pleasant to drink..

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A Dietitian Explains the Low FODMAP Diet | You Versus Food | Well+Good

A Dietitian Explains the Low FODMAP Diet | You Versus Food | Well+Good

(upbeat music) – Hi, I’m Tracy Lockwood Beckerman. I’m a registered dietitian in New York City, and it’s my job to help you figure out what to eat and why. On this episode of You Versus Food, we’re tackling a much discussed topic in the world of grumpy guts, the FODMAP diet. Today, I’m going to walk you through what FODMAPs are, how they work, what going low-FODMAP means, and who should give the diet a whirl. FODMAP stands for Fermentable Oligo Di- Mono-saccharides And Polyols. To translate, it’s a general term used to describe a group of carbohydrates and sugar alcohols. That can trigger digestive issues like gas, diarrhea, constipation, bloating, and stomach pain. The reason for that, well, FODMAPs can be tough for some people to digest. When something’s not well digested, it’s not broken down in the small intestine and absorbed into the bloodstream, so it moseys its way into the large intestine and is eaten up by gut bacteria. This interaction creates fermentation, aka gas, which can result in abdominal pain and motility issues, aka tummy aches, and an irregular poop schedule. Not everyone is triggered by FODMAP foods, but they can be problematic specifically for people with irritable bowel syndrome or a sensitive stomach.

Buy hey, don’t stress. Enter the low-FODMAP diet. The low-FODMAP diet is an evidence-based eating plan, specifically designed to bring relief to those with IBS. Your irritable gut’s very own knight in shining armor. If you’re dealing with gut issues, talk to your doctor and make sure to work with a professional to help you along this complex journey. The diet therapy is conducted in two phases.

First, removing all high-FODMAP foods from your diet for two to six weeks, then gradually reintroducing the foods one by one to help people figure out which specific FODMAP foods are problematic for them. Because everybody’s makeup is different, the key to FODMAP success is to take notes along your FODMAP journey on what foods make you feel funky or fresh as a daisy. I recommend using the Monash University FODMAP app to help you stick with the diet, if that’s what you choose to do. What am I eliminating exactly? Well, a few popular high-FODMAP foods are beans, legumes, dairy products, garlic, onions, Brussels sprouts, avocados, blackberries, cauliflower, and added sugars. After you take out all the high-FODMAP foods, you’re left with some new best buds. Some examples are carrots, cucumbers, potatoes, oranges, raspberries, meat, fish, rice, maple syrup, vinegar, mustard, and peanut butter. Okay, so what does an average day on the low-FODMAP diet look like? Well, the diet will look a bit different for everyone.

While it sounds like you have to eliminate a ton, you are left with some pretty delish options. Here’s what a typical low-FODMAP day might look like. For breakfast, have a bowl of chia seed pudding made with your fave alt milk, topped with a handful of raspberries and blueberries. For lunch, roast bell peppers and stuff them with shredded chicken and quinoa, and sprinkle them with chives. For a mid-afternoon snack, go for a hard boiled egg or maybe an orange and a handful of walnuts.

To end the day, have a nutritious dinner of zucchini noodles with shrimp, sauteed with grated ginger and topped with peanut, yum. The low-FODMAP diet could have some serious health benefits if you’re the right candidate. It’s definitely not necessary for everyone to go all the way with FODMAP, especially given that a lot of high-FODMAP foods are healthy foods with lots of nutrients. Cutting them out arbitrarily could lead to nutritional gaps. Remember, all that said, the low-FODMAP diet is not a magical cure for IBS because no two people with IBS are exactly alike. A low-FODMAP diet is a pretty good place to start when it comes to figuring out what the heck is going on with your uncomfy gut, but it may not work for everyone. Thanks for watching this episode of You Versus Food. Want more tips and tricks on what to eat and why? Subscribe to Well+Good’s YouTube channel today.

Do I have to make you a map to find the subscribe button? Maybe? Uh, I’m so irritated with my bowel, like irritable bowel syndrome. (upbeat music).

Read More: Case Study: Mona’s Chronic Reflux and IBS Symptoms All Improved With These Therapies

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