There's no arguing that a fresh, whole ingredient based, fermented beverage is good for you.
But how good?!
We must admit, there are a couple of overly enthusiastic claims floating about.
Unfortunately not much evidence exists for Kombucha as a big time disease cure, however there are a few very beneficial reasons to drink fermented!
- Nearly all of the sugars will be gone - provided the ferment is healthy and allowed to proceed to completion.
- The yeast and bacteria that are still alive upon consumption will act as probiotics and help maintain a healthy gut microbiota.
- Fermentation increases the natural levels of antioxidants and organic acids in a food or beverage - these aid in many functions of the body
- Increased levels of vitamins in the beverage as by-products of the fermentation.
- Natural antimicrobial properties
Aside from that, the taste develops in a way that no other process can replicate.
So we have a low sugar, probiotic, antioxidant, preservative free, additive free beverage, all just by letting nature do its thing.
To do our little part for the environment Block 5
- Uses renewable cardboard and paper packaging
- Uses recyclable glass and aluminium containers
- Keeps plastic use to a minimum
- Composts all brewing waste and returns to the soil
- Monitors and maintains efficient energy consumption at our digitally integrated brewery
As we move forward Block 5 aims to;
- Reduce overall water usage throughout the brewing process
- Transition to lighter packaging methods, reducing transport cost and emissions
- Increase our breweries long-term energy efficiency
- Help contribute to local and international sustainability projects
Related Research Articles
Here are some scientific research articles which could be of interest to a Kombucha enthused community. Everybody likes being better informed. This list will be updated with any new research as we discover it.
We would also love to hear about any new scientific and technical findings related to anything and everything fermentation!
Jayabalan R., Malbasa R. V., et. al. (2014).A Review on Kombucha Tea Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus
- Bauer-Petrovska, B., Petruevska-Tozi, L. (1999, July 5). Mineral and Water soluble vitamin content in the Kombucha Drink
Kapp, J. M., Sumner, W. (2019, Feb.) Kombucha: a systematic review of the empirical evidence of human health benefit
- Gaggìa, F., Baffoni, L., Galiano, M. ( 2018, Dec 20) Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity.
- Sona Skrovankova, S., Sumczynski, D., Mlcek, J., et. al (2015, Oct 16)
Bioactive Compounds and Antioxidant Activity in Different Types of Berries. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4632771/
Rahmani, A., Al Shabrmi, F. L., Aly, S. M., (2014, Jul 12) Active ingredients of ginger as potential candidates in the prevention and treatment of diseases via modulation of biological activities. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4106649/