Kombucha tea is a fermented drink made with tea, sugar, bacteria and yeast. It is a colony of bacteria and yeast. Kombucha tea is made by adding the colony to sugar and tea, and allowing the mix to ferment. The resulting liquid contains vinegar, B vitamins and a number of other chemical compounds. Kombucha has been around since ancient times and is often recommended by its proponents to stimulate the immune system, prevent cancer, and improve digestion and liver function.
A fizzy bread drink sometimes referred to as Russian cola, kvas literally means “leaven.” Its origins go back fifty centuries to the beginnings of beer production. Kvas was first mentioned in Old Russian Chronicles in the year 989. But how the recipe was discovered and by whom remains a mystery to this day. While the production process is similar to beer making, kvas has very low alcohol content (0.05 - 1.44%) and it is considered a non-alcoholic drink. The main ingredient of true kvas is rye bread, and the drink can contain unfiltered yeast in it. Kvas has a high content of vitamin B, it is considered to be a good appetizer and healthy source of energy. In 1913 Russian bacteriologists proved that kvas is a germicide by showing that typhus bacteria die in the drink.
Dr. Nina Walsh continues her discussion of the benefits of fermentation, and shares her recipes for creating kombucha and kvas. Click the play button below to listen to the interview with Dr. Nina Walsh from Flow Natural Medicine and Acupuncture.