We often get asked whether a SCOBY is safe and effective after being in transit from ourselves to your door. YES, it will be absolutely fine as the SCOBY is dormant in transit. We vacuum heat seal the SCOBY prior to transit, and being a living organism that causes fermentation it requires oxygen for that process to occur. By being vacuum sealed and without exposure to oxygen, the SCOBY goes into a hibernating dormant state, until it is again exposed to oxygen and nutrients (tea/sugar). SCOBY is actually the colony of micro bacterial organisms in the liquid (starter liquid). The thick rubbery disc people call a SCOBY is actually a pellicle (this is the protective barrier the bacteria forms at the surface where the oxygen exchange takes place) to protect the organism from bacteria and so on from the outside environment to which it is exposed. Vacuum sealed, the SCOBY is entirely protected from the outside environment and outside bacteria. SCOBY is not heat sensitive, that's why you submerge it in hot tea, so exposure to reasonable heat does not impact SCOBY. Conversely cold/refrigeration slows the fermentation process and again SCOBY will hibernate. The reason we advise Kombucha to be refrigerated is because SCOBY continues to ferment the product unless it is in hibernation. As fermentation continues, it builds up more and more CO2 (carbon dioxide) ... ie bubbles. So if your kombucha is not refrigerated, the CO2 will continue to build up massively in the bottle and when you pop the lid, it can fizz up like a volcano! Mainstream commercial brands essentially cheat, and either pasteurise their product, add chemicals to kill the bacteria (both pointless as you render the positive benefits of kombucha dead) OR, they force carbonate with CO2 in the liquid and gap in the bottle between the lid and the kombucha - thus removing the oxygen and preventing the process of fermentation and halting the fizz build up. Again, force carbonation makes kombucha more shelf stable, however, you're introducing foreign factors to the kombucha and there's evidence that the CO2 injected is harmful to the healthy bacteria. So the reason we put a lot of warnings about refrigeration is for bottled Kombucha products, and Kefir (which is usually dairy based) - both of which require refrigeration and rapid shipping. Your SCOBY however, lives and thrives at warm temperatures - you'll be brewing and keeping your fermentation out in normal temperature when it arrives - so on this side it's good to go. As soon as you introduce your SCOBY and pellicle to the nutrients it needs to thrive - sugar, tea, and fresh air exchange, it will rapidly start producing kombucha. If you need any help at any point in the brewing process just send us an email any time!

There are no major restrictions or conditions preventing you from taking the test. Customers must be over 18 years old. Do not collect your saliva right after you wake up, and until 30 minutes after you eat, drink, chew gum, smoke or kiss. Remember to read the instructions carefully.

The OMBucha DNA Test will provide you a detailed genetic profile of your health, nutrition, physical activity and geographical ancestry. It includes over 400 traits and indicators. The OMBucha DNA Test can be combined with the OMBucha Microbiome Test and information about your lifestyle for unique insights into your health that is not available elsewhere.

Atlas Biomed and OMBucha operates to the highest standards of information governance and customer privacy, as per our Information Governance Policy, including European Data Protection Regulation. The transmission of data is encrypted at the point of dispatch and receipt. Your data is stored in anonymised form on the Atlas servers in the United Kingdom, meaning that only Atlas software can read this information. All users have the right to access personal information that relates to them. All users have the right to request that all personal data is removed from the Atlas databases as per the ‘right-to-be-forgotten’ clause in the General Data Protection Regulation (GDPR).

Yes, you can download the raw data that we use to interpret your results from your personal account. To do so, just click on your profile at the top right-hand corner of the page and select ‘Raw Data’.

The technologies used for Atlas DNA Test are 99.9% accurate. Our customers’ genetic data is analysed using DNA microarray technology from Illumina, a world leader in the field of in vitro diagnostics in a certified EU laboratory facility, accredited with ISO 17025.

Small intestinal bacterial overgrowth (SIBO) is a form of dysbiosis, caused by an imbalance of the trillions of bacteria in our gut. We examine how this happens and how it affects your health.

Because Kombucha is incredibly rich in prebiotics (which feed bacteria, sometimes the bad alongside the good), precaution is taken with its inclusion to a low FODMAP diet for SIBO sufferers.

You may be able to drink Kombucha in moderation with SIBO, but the debate is certainly open as to how much you can/should consume of the Elixir of Life.

Our opinion on this matter is to take pre-emptive measures and play it safe, keeping things in moderation. Kombucha may/may not fit into your diet if you’re suffering from SIBO, and you should always consult your physician before transitioning your diet to self-medicating a serious condition.

Read the full article here: SIBO and Kombucha

Our partners at Atlas Biomed produce products that are a Medical Device registered with the MHRA (Medicines and Healthcare Products Regulatory Agency) in the UK for distribution in United Kingdom.

Our tests were developed by a team of bioinformaticians, doctors, scientists and IT experts from AtlasBiomed. The Atlas Scientific Board of Advisors are international academics in the fields of medical and biological sciences.

Learn more about our partners at Atlas Biomed and our partnership team here.

A haplogroup is a set of minor changes in the Y chromosome or mitochondrial DNA that have consistently appeared for many thousands of years and point to a common ancestor. The remoteness of this ancestor can be calculated by the number of new mutations.

Belonging to a haplogroup provides information about where your ancestors lived, how they moved around the planet and where your closest relatives are now.

A risk factor is a biological trait or something in a person’s environment that increases the likelihood of developing a specific disease. As a general rule, diseases develop under the influence of a combination of risk factors, the number of which is on the rise. In the 1960s, there were about 1,000 known risk factors, compared to approximately 3,000 nowadays.

Types of risk factors: – external (e.g., environment, economic situation, profession) – characteristics of the human body (e.g., elevated blood cholesterol, arterial hypertension, hereditary predisposition) – lifestyle (smoking, diet, exercise)

Disease risk is the sum of all risk factors, which is why Atlas users are invited to fill in the Health and Lifestyle Survey to get the most accurate assessment of their individual risk.

Multifactorial diseases are common conditions (i.e., hypertension, coronary heart disease and diabetes) that are caused by multiple factors, including genes and external factors, like the environment, diet and lifestyle.

Such diseases are the result of interaction between multiple genetic and external factors that lead to a family predisposition to the disease, without a clear Mendelian inheritance pattern (i.e., classical genetic).

Hereditary conditions are caused by mutations or the absence (i.e., deletion) of a gene. Mutations can occur in one or two copies of genes, one of which came from the father and the other from the mother. When this happens, a hereditary condition occurs. However, just because there is a mutation, it does not mean that the person will develop the disease.

SNP stands for single nucleotide polymorphism (SNP), a DNA sequence variation of one nucleotide (A, T, G or C) that differs in the genome of representatives of the same species or between paired chromosomes.

For example, if two DNA sequences - AAGCCTA and AAGCTTA - differ by a single nucleotide, then there are two alleles: C and T. Such point mutations are considered single nucleotide polymorphisms (SNPs).

The human genome is a collection of hereditary material made up of 20,000 to 25,000 genes. The human genome consists of mitochondrial DNA and 23 pairs of chromosomes present in the nucleus.

Ribonucleic acid (RNA) is one of the three basic macromolecules that are contained in the cells of all living organisms. It is composed of a long chain, each link of which is called a nucleotide. During transcription (in the cell nucleus), nRNA chains are formed that ‘mirror’ an exact part of DNA, allowing the further synthesis of encoded proteins. This process is followed by translation, that involves another two types of RNA: tRNA and rRNA. The RNA macromolecule basically serves as a messenger between the nucleus with DNA and the cell as a fabrication station of proteins.

DNA, also known as DeoxyriboNucleic Acid, is contained within each of trillions cells in your body. It serves as a blueprint that determines the physical features of all living things, including you! It looks like a twisted ladder or, as scientists call it, a ‘double helix’. This genetic information was passed on from your parents, which is why it is ‘hereditary’, making you completely unique.

DNA contains information on the structure of various types of RNA and proteins. It is made up of four nucleotides, known as adenine, guanine, thymine and cytosine or A, G, T, C for short. They are connected together in a specific pattern: adenine binds only to thymine and guanine only to cytosine. These nucleotides encode information about every protein in the body, thus determining the phenotype of a person (i.e., the set of observable characteristics).

A gene is a distinct segment of DNA that encodes protein molecules. Genes are responsible for the structure of proteins in the body. A person’s genotype is composed of all the body’s genes that together contain all the information and individual characteristics of the organism.

This test is intended solely for the use of persons aged 18 and over.

If you choose this option, we will send you a new OMBucha® Microbiome Test kit every 3 months to your chosen address. As soon as the test kit is delivered, we charge the order price to the bank card used for the initial payment.

It is a rolling subscription, so you will receive a test kit every 3 months. You can choose to terminate it whenever you like. To cancel the subscription, just contact us via email hello@ombucha.com.

If your first order contains both the OMBucha® DNA and Microbiome Tests, the delivery is free of charge.

Your results will be uploaded to your personal account about 4–8 weeks after your sample arrives at the laboratory.

You should only collect a stool sample in the absence of gastrointestinal symptoms. If you have been taking antibiotics or a long course of NSAIDs or have undergone surgery, wait at least 3 months before taking the OMBucha® Microbiome Test.

No, you should not change your diet. Keep eating the way you normally do - this will allow us to get an accurate picture of your ‘normal’ microbiome and provide recommendations on how to improve or maintain it.

We're literally just scratching the surface of this fascinating topic.

There exists more than 20,000 scientific articles that have been published relating to the gut microbiome and its relationship with various health conditions over the past decade.

Every single month, world over, new research is released in this field. We used these publications to develop an interpretation system that is now featured in our microbiome test.

This research has firmly established that bacteria in the microbiome are not simply ‘good’ or ‘bad’ species. Rather, how microbes participate in health or illness is dependent on their abundance in the overall community and how they relate to one another. The recommendations provided on your personal account have been developed on the basis of microbiome research by doctors and scientists.

OMBucha® uses advanced technology to analyse the DNA of your gut bacteria. Unlike conventional laboratory analysis, the OMBucha® Microbiome Test not only qualitatively determines the composition of bacteria, it calculates the proportion of different types of bacteria in the microbiome. The 16S rRNA sequencing used for the OMBucha® test is more sensitive: it can detect bacteria that cannot be cultivated in Petri dishes (the method routinely employed by laboratories for stool sample analysis).

16S ribosomal RNA (or 16S rRNA) is the component of the 30S small subunit of a prokaryotic ribosome that binds to the Shine-Dalgarno sequence. The genes coding for it are referred to as 16S rRNA gene and are used in reconstructing phylogenies, due to the slow rates of evolution of this region of the gene. Carl Woese and George E. Fox were two of the people who pioneered the use of 16S rRNA in phylogenetics in 1977.

Multiple sequences of the 16S rRNA gene can exist within a single bacterium.

Incorporating testing via the OMBucha® gut microbiome test kit is probably your most cost effective, accessible and accurate method to truly analyse & track your gut competition & health.

We test your DNA and microbiome, using the latest technology from Illumina, a world leader in the field of molecular analysis. Your genetic data is analysed in a certified EU laboratory in the Netherlands, accredited with ISO 15189.

Learn more about our home gut microbiome testing.

Why should I take a microbiome test?

The OMBucha® home Microbiome Test analyses the types of bacteria present and their proportion in the overall microbiome. It provides information about the various functions of your gut bacteria, like the extent to which they protect you against certain diseases and inflammation, as well as what vitamins they synthesise. You will also get recommendations to improve and maintain the balance of your microbiome by adding specific foods to your diet.

Benefits of Gut Microbiome Testing:

• Learn how microbes protect you from disease
• Understand how diet affects gut bacteria
• Optimise microbe’s vitamin synthesis
• Dietary fibre breakdown and butyrate synthesis
• Personalised food recommendations
• Probiotics and beneficial bacteria report

What You Will Learn

• Health Your microbiome health score and protection from 5 disease risks
• Nutrition Proportion of probiotics and beneficial bacteria, micronutrient synthesis potential and diversity score
• Foods Weekly personalised food recommendations to improve your microbiome health in 17 areas
• Bacterial composition List of bacteria found in your microbiome (%) and what enterotype you belong to

Learn more about home microbiome testing here.

This one is an excellent question! The Kombucha market is GROWING at an exponential rate. The Coca-Cola Company has recently acquired kombucha maker Organic & Raw Trading Co. and estimations for the Kombucha drinks sector is set to soar...

Consumers are being bombarded with shelves full of 'Kombucha' products in cafes, restaurants and supermarkets ... however, there is a catch!

Firstly, Kombucha is a raw, living, bacteria rich fermented product. This presents a couple of issues - one, is that it is extremely shelf unstable. And two, it is very hard to mass produce authentic real kombucha.

Being fermented and alive, real Kombucha is naturally carbonated (fizzy). Over time it continues to ferment and produces more carbon dioxide, which means it gets fizzier and fizzier - even explosive. Depending on the balance of Bacteria:Yeast in the original Kombucha SCOBY culture, there is an element of alcohol, or, the potential for alcohol. As the product ferments further, the potential for increased alcohol can rise. For mass production, mass distribution on a raw, living, and ever-changing product introduces a real nightmare for regulation, control and consistency.

In regards the second point - to manufacture real, authentic kombucha is actually very difficult to achieve on a large commercial scale. We brew in small batches, using oak barrels with a traditional method. A method where the outcome is to produce a culture rich, healthy brew to support your gut microbiome. This is never going to happen with a commercial manufacturer that is focussing on producing and distributing large volumes of tasty drinks to turn large profits.

To us, Kombucha is merely a tool (one of many) to feed your gut microbiome with enriching precursors and acids allowing you to take control and optimise your personal wellbeing and health.

Our goal is to produce a vehicle, a system and a method that helps you achieve optimised health & vitality. We're in the market of producing an active product, alongside support and advice, that allows you to feel better and live a better life through self-prescribed, natural, functional foods.

We noticed some time back, that most Kombucha brands actually have very little understanding about gut health, or the microbiome. There's nothing wrong with producing a tasty, flavoured, fizzy drink to compete in the soda/flavoured drinks market ... it just isn't what we started OMBucha® to achieve. We've no interest in producing an alternative to your favourite cola or sugar loaded energy drink. We started our mission to raise the awareness of how the human gut influences mental, physical and emotional well being. We wanted to produce a product that actually has a real world impact on your microbes and thus your wellness.

The world of your personal gut bacteria, and how your microbiome communicates and interacts with your brain and body is truly fascinating. Nowadays, we know that over 1,000 different types of microbes are active in the human intestines. Bacteria and microbes co-exist on, in and within our body and have a massive influence over our health, wellness, mood and both physical & emotional state. Your gut is the foundational cornerstone of long term health - with the root of many illnesses and diseases actually starting in the gut.

In order to mass produce true authentic Kombucha, you're banging your head against a brick wall. You're trying to achieve something that is actually not possible. Every Kombucha brand knows this. And behind the scenes, commercial kombucha brands are using techniques to overcome these challenges - creating mass produced, shelf stable, carbonated drinks in order to win over your taste buds and draw you in with branding/marketing techniques that appeal to your sense of taste.

Let us tell you something ... outside of OMBucha®, we have and continue to work in the sports nutrition, nutrition and online marketing industries. OMBucha® is a hobby - a passion. Our knowledge from working with some of the largest nutritional food companies in the world has given us insights to the good, the bad and the ugly of the commercial marketing world, which includes that of the growing commercial sector for Kombucha.

Sure, we can adulterate our product and flavour it. Sure we can put it in a can. Sure we can make it more shelf stable. Sure we can add CBD, and botanicals and all kinds of cool stuff - none of it is a problem. HOWEVER, be aware, that when you introduce any of these adulterants and mass production factors - you are consistently moving away from optimal, unadulterated, effective nutrition.

Since we started our Kombucha with a mission to improve health, vitality and wellness we have zero intention of moving away from that goal. From our own understanding of nutrition, and gut health as it stands today, we have no desire to adulterate our Kombucha, which is a tool that we use ourselves to improve our gut microbiome and thus improve our health.

"Let Food Be They Medicine, and Medicine Be They Food" - you've heard it before and we'll post it over and over again, because we strongly believe in this from the core of our being.

For us here at OMBucha® we produce what we believe is a raw, living, active culture in an activated food that has a real world impact on your health & wellbeing. To introduce factors that take us away from the purest form of natural medicine by adding in tactics, techniques and flavours in order to mass produce a commercial profit spinning product takes us further and further away from our values and beliefs.

In that regard, although we appreciate and enjoy the ever growing list of flavoured, fizzy drinks masquerading as 'Kombucha' on the market for what they stand for in a commercial aspect, it's simply not something we have any interest in involving ourselves in. You can read more about how real Kombucha can positively impact your gut microbiome here.

Your gut microbiome is a vast, interconnected community of trillions of bacteria and fungi that inhabit every aspect of your (GI) gastrointestinal tract, and have a major influence on your metabolism, body weight, propensity to illness, immune system, appetite and mood. Think of this network of living bacteria as an interwoven web of living, communicating elements, no different than your blood cells, that truly make you - YOU!

The microbiome is a community of bacteria that live in the gut. Human gastrointestinal microbiota, also known as gut flora or gut microbiota, are the microorganisms that live in the digestive tracts of humans. Nowadays, we know that over 1,000 different types of microbes are active in the human intestines. Thanks to major advances in science & technology, it is now possible to perform accurate analyses of the microbiome using 16S rRNA sequencing to identify these bacteria based on their DNA. In fact, the genes in the human microbiome outnumber the genes in the human body 100 to 1.

Crudely put, the human is basically a tube from mouth to colon, surrounded by a big meat sack of water and protein made up of DNA. Your lifestyle and what you feed your living body (your inputs) create outputs through RNA and DNA gene expression. Everything you expose your system to, the food you eat, the environment you live in, the pharmaceuticals you consume, are all incoming code, that is translated and what is output is quite literally who you are, and how you feel.

Gut bacteria are part of a big group of microbes that perform important jobs for the human body like digesting food and breaking down dietary fibre, synthesising vitamins and essential chemical compounds as well as protecting the body from inflammation. Some bacteria may participate in the development of certain illnesses but, for most species, only if they are present in abnormal amounts. When the microbiome is balanced, it is able to prevent the intrusion and overgrowth of potentially pathogenic bacteria, thus contributing to overall health.

To experience optimal health and wellness, your focus has to be on optimising the delicate balance of positive microbiota that make up who you are, and how you feel/experience the world around you.

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WHAT IS SUBSCRIBE & SAVE

• A completely flexible subscription to suit you. No contract – cancel at any time.
• You can now buy a subscription of OMBucha® Kombucha and save both time and money.
• You choose how often you want a delivery, from weekly, bi-monthly or monthly.
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Amazing! Please email andy@ombucha.co.uk and tell us what you need. For further information, please refer to our wholesale stockist information page.

We are trying our best to avoid plastic, which means glass and cans were obvious choices. We only use dark amber glass bottles in our brew, for the same reasons medicines typically appear in amber storage bottles, to preserve the delicate vitamins, minerals, enzymes and health-giving organic acids, shielding them from UV light. Glass is easier to recycle than plastic and more importantly, no harmful chemicals from the plastic can leach into your products. For everyone who sends us back their bottles, we offer free shipping off your next order: Recycle & Save We promise to continue doing the best we can for our planet.

OMBucha®™ can be kept either refrigerated or at cold room temperature for up to 2 years (however, we recommend you consume within 10 days of opening), and as with most food and drink it tastes better when fresh. Once opened, the kombucha will start to lose its fizz..

OMbucha™ can be kept either refrigerated or at cold room temperature for up to 2 years (consume within 10 days of opening), although watch out for the build up of naturally occurring carbonation if kept at room temperature!

*Kombucha will continue to mature and will eventually become Kombucha vinegar which has a multitude of uses of its own: use it in salad dressings, skin moisturiser, as a hair tonic, or as a marinade.

Yes. Our OMBucha® Kombucha is raw and unpasteurised. This ensures that the beneficial bacteria, live cultures and organic acids remain healthy and intact. You can read more here - why our OMBucha® is unpasteurised.  

We currently ship to: Mainland UK (including the Scottish Highlands) Scottish Islands, Isle of Man, Isles of Scilly, Isle of Wight, Channel Islands, Northern Ireland and the Republic of Ireland More locations to come... More information about shipping and deliveries can be found on our Shipping and Returns page.

OMBucha Kombucha contains trace amounts of alcohol, however, is not considered alcoholic. As with all fermented foods, a small amount of naturally occurring alcohol is typically present in kombucha. The alcohol is a by-product of the fermentation process. The yeast consumes the sugar and converts it to alcohol.  The bacteria converts much of the alcohol to acetic and other organic acids.

Kombucha contains trace amounts of alcohol, a natural byproduct of the fermentation process that preserves the brew and protects it from harmful microorganisms. The trace amounts of alcohol are similar to what you’d find in unpasteurized fruit juice. Kombucha is considered halal because it is non-inebriating and the ethanol serves as a preservative.

There are, however, types of kombucha with higher amounts of alcohol which are deemed alcoholic beverages for consumption by an adult 21+ consumer including hybrid drinks like kombucha beer.

Yes, OMBucha® Kombucha is considered halal because it is non-inebriating and the ethanol serves as a preservative. You can read much more detail about the Halal status of Kombucha here.

Kombucha is not intoxicating. The trace amounts of alcohol are not present in sufficient quantity to induce a noticeable change in mood, physical or mental abilities as when drunk on alcohol. Some may experience a brief sense of euphoria created as the body’s response to uptaking nutrition. Some people who lack an enzyme called DAO and suffer from histamine intolerance may have an odd reaction to kombucha which can mimic drunkenness. You can read more about the details of inebriation from kombucha here - Is OMBucha® Kombucha inebriating?

Every alcoholic has to make their own decision about what to consume. Many former alcoholics have stated they drink kombucha without issue. Others choose to abstain completely. Kombucha is a food and as such, each individual must decide for themselves if they wish to include it in their diet or not. We made a decision not to flavour with fruit, nor add extra sugars, to our kombucha recipe - purposefully developed to keep the alcohol level very low & in-keeping with the traditional original roots of kombucha making. You can learn more about the alcohol ethanol content of OMBucha® here: Is Ombucha Kombucha safe for alcoholics to consume?

No, beer, ale, porter, stout, and other similar fermented beverages (including saké and similar products) of any name or description containing one-half of one percent or more of alcohol by volume, brewed or produced from malt, wholly or in part, or from any substitute for malt. OMBucha Kombucha is a naturally fermented tea. You can read about the alcohol content of OMBucha® kombucha here.

During the fermentation process and even after bottling, the bacteria continue to flourish and produces a by-product of the fermentation.  This gel-like mass of cellulose, often resembling a jellyfish, is completely harmless and can be consumed or discarded. This is what the small SCOBY “floaters” or “jellyfish” are that are seen in Kombucha. A scoby pellicle forming in the bottle is a sign of an authentic kombucha though will depend on the age of the batch. The older the batch is the more conditioned and sharper it will taste; newer batches still taste quite tea-like and need a bit of ageing like wine to develop the full taste and flavour. Read more in-depth information about SCOBY pellicles forming in our true craft home-brew OMBucha® kombucha.

12 - 20 days is the typical fermentation time for OMBucha® kombucha however, numerous factors affect this from batch to batch, such as temperature, pH, taste tests and other factors... As a general rule, the longer the fermentation, the more tart the kombucha will be.  Often the bigger the batch, the slightly longer the fermentation process can take. The time it takes to craft a quality brew is part of why kombucha is priced higher than other beverages.

No, it is not necessary, however, we do recommend that you do refrigerate your OMBucha® Kombucha. OMbucha® can be kept either refrigerated or at room temperature for up to 2 years (consume within 10 days of opening), although watch out for the build-up of naturally occurring carbonation if kept at room temperature!

The majority of kombucha sold on the market, like OMBucha® is raw, and therefore biologically active. The fermentation process continues as long as bacteria and yeast have sugars to feed on. Yeast is temperature sensitive, and cold temperatures keep them less active.

Trace amounts of ethanol are naturally produced by the fermentation process. Keeping kombucha cold is an important means to ensure the quality remains consistent and compliant.

If exposed to warm or hot temperatures, the fermentation continues rapidly and the carbon dioxide will build up quickly. The results could be anywhere from an excess carbonation upon opening to an exploding or broken bottle. It is important to keep commercial kombucha refrigerated at all times to prevent any mishaps. Good thing it is so delicious, leaving it in the bottle almost never happens!

As with any fermentation process, sugar is necessary to feed the yeast. Think about yoghurt, the yoghurt cultures consume the milk sugar (lactose)  to produce a sweet-tart milk product teaming with probiotics. The process is similar for kombucha. The sugar feeds the yeast, which creates CO2 & ethanol, then the bacteria consume the ethanol and convert it into healthy acids. Very little sugar remains when it is bottled depending on how long the fermentation process lasts. Moreover, the fermentation process cleaves sucrose (polysaccharide) into fructose and glucose – both of which are utilized by the fermentation process thereby reducing the glycemic load.

Over time the sugar diminishes as the tea conditions as the yeast continue to digest the sugar. In OMBucha the sugar will settle at around 4g/100ml when fully conditioned. With kombucha, sugar is a necessary evil but the good components vastly outweigh the relatively small amount of sugar in a glass and are doing you far more good than harm.

Sugar is the critical food that is utilised in the fermentation process to produce all the delicious health promoting vital elements of a good kombucha, which you can learn more about here - sugar a necessary evil...

OMBucha® Kombucha is our very own distinct, home-brewed kombucha recipe and style that we personally love! Kombucha is a fermented tea beverage, made by adding a symbiotic culture of bacteria and yeast (SCOBY) to a solution of tea and sugar. During the course of the week-long (or more) fermentation process, the cultures metabolize the sugar and tea components to render a naturally carbonated beverage, with a slightly sweet-tart flavour, full of healthy components like B vitamins, organic acids, antioxidants, and trace amounts of alcohol (see below). If the beverage is served “raw”, it will be teaming with healthy bacteria and yeast. During a second short fermentation, the brewer often adds flavourings like ginger, lemon, fruit juice or herbs to give the beverages unique taste profiles.

Kombucha has been researched for the last 150 years in labs all over the world from China, India, Serbia, Russia, Germany,Tunisia, Egypt, Iran, Korea and beyond. Many of the studies attempt to discern the mechanisms behind its suggested reputation for helping with

• cholesterol
• diabetes
• healthy liver function
• removing toxins
• destroying free radicals
• chemopreventative
• anti-microbial/anti-fungal properties

Keep an eye on the exciting mainstream studies being conducted on Kombucha via Google - Kombucha research studies

Kombucha is made through a symbiotic relationship. The SCOBY itself is a symbiotic culture, as mentioned above, in which bacteria and yeasts co-exist in harmony. Because that SCOBY is a living entity, it needs food and a proper environment to thrive.

A kombucha SCOBY’s food source is sweetened black tea. When you place a SCOBY into the prepared tea, it begins to consume the sugars and form another SCOBY, often referred to as a baby.

The other symbiotic relationship, therefore, exists between the SCOBY and the sweet tea. The SCOBY needs the tea to survive and kombucha cannot be made without the SCOBY. This process can take as little as a week, if it is warmer, and up to a month in cooler temperatures.

The by-products of this process are organic acids, a multiplication of the bacteria and yeasts within the sweetened tea, carbon dioxide (which is how kombucha becomes carbonated), a trace of alcohol, and B vitamins. Exactly what we need for a healthy balanced gut.

Fermentation and fermenting tea is an ancient process, you can learn more about kombucha fermented tea and why ferment tea here.

Health Benefits of drinking Kombucha

Read the full article here on why craft OMBucha® is great for your gut and health.

Improves Digestion Kombucha promotes healthy digestion. Attributing to the process of fermentation with a live colony of bacteria and yeast, it works as a probiotic by helping in sustaining the gut health and provides relief from various abdominal disorders including chronic constipation and diarrhea symptoms. The digestive enzymes present in it enhance the effects of glucuronic acid and aid in the breakdown of proteins and saccharides thereby, making the digestive system more efficient.

Kombucha possesses antibiotic properties i.e. bacteriocidal and bacteriostatic which works against a range of pathogens and is used for therapeutic purposes in human as well as veterinary treatments.

Detoxifies the Body Kombucha may have a remarkable ability to detoxify the body. It contains a powerful detoxifier glucuronic acid which binds the toxins by entering the liver and eliminates them out of the body via kidneys.

Antioxidant Agent Kombucha contains profuse amounts of organic acids like glucuronic acid and powerful antioxidants which may help in shielding the body from oxidative damage. The antioxidants present in it look out for the oxygen free radicals and neutralize their effects thereby, repairing and protecting the body from diseases and inflammations.

Liver Support Another suggested healing action purported by kombucha is its hepatic-protective effects. A research study conducted on kombucha has shown that its tea helps in restoring the levels of glutathione and is remarkably effectual in reducing the induced hepatotoxicity. A comparative study conducted on black tea, kombucha tea, and enzyme-processed black tea has proven the efficacy and superiority of kombucha tea in providing hepatic protection against the toxicity attributing to its antioxidant power as compared to the latter.

Possible Anti-microbial Effects Kombucha tea has anti-microbial properties which may prove effective against a variety of pathogens. An investigative research has revealed that apart from acetic acid, it contains other anti-microbial components which even at neutral values of pH provide protection against a range of microorganisms including Staphylococcus aureaus, Staphylococcus epidermis, Escherichia Coli, Salmonella enteriditis, Pseudomonas aeruginosa, Listeria monocytogens, and Helicobacter pylori

The specific bacteria and yeast strains in the kombucha are what make it act the way it does, and what produces the fizz and flavor of kombucha. Not all kombucha cultures will contain the exact same strains, but these are some that have been recorded in studies:

Acetobacter [2] is an aerobic (requiring oxygen) bacteria strain that produces acetic acid and gluconic acid. It is always found in kombucha. Acetobacter strains also build the scoby mushroom. Acetobacter xylinoides and acetobacter ketogenum are two strains that you might find in kombucha.

Saccharomyces [2] includes a number of yeast strains that produce alcohol and are the most common types of yeast found in kombucha. They can be aerobic or anaerobic (requires an oxygen-free environment). They include Saccharomycodes ludwigii, Saccharomycodes apiculatus, Schizosaccharomyces pombe, Zygosaccharomyes, and Saccharomyces cerevisiae.

Brettanomyces [2] is another type of yeast strain, either aerobic or anaerobic, that are commonly found in kombucha and produce alcohol or acetic acid.

Lactobacillus [2]: A type of aerobic bacteria that is sometimes, but not always, found in kombucha. It produces lactic acid and slime.

Pediococcus [2]: These anaerobic bacteria produce lactic acid and slime. They are sometimes, but not always, found in kombucha.

Gluconacetobacter kombuchae [2] is an anaerobic bacteria that is unique to kombucha. It feeds on nitrogen that is found in tea and produces acetic acid and gluconic acid, as well as building the scoby.

Zygosaccharomyces kombuchaensis [3] is a yeast strain that is unique to kombucha. It produces alcohol and carbonation as well as contributing to the mushroom body.

Glucuronic acid The body's most important detoxifier. When toxins enter the liver this acid binds them to it and flushes them out through the kidneys. Once bound by glucuronic acid toxins cannot escape. A product of the oxidation process of glucose, glucuronic acid is one of the more significant constituents of Kombucha. As a detoxifying agent it's one of the few agents that can cope with pollution from the products of the petroleum industry, including all the plastics, herbicides, pesticides and resins. It kidnaps the phenols in the liver, which are then eliminated easily by the kidneys. Kombucha can be very helpful for allergy sufferers. Another by-product of glucuronic acid are the glucosamines, the structures associated with cartilage, collagen and the fluids which lubricate the joints. It is this function that makes Kombucha so effective against arthritis.

Glucuronolactone, glucuronic acid is involved in the metabolism of detoxification in the liver whose glucuronyl rest of the body is linked to a group of foreign compounds or any of the metabolites in the body so that they become soluble in water and are excreted in the urine. Glucuronic acid should be distinguished from gluconic acid because it is linear and the gluconic acid is formed by oxidation of the different carbon glucose atom.

Lactic Acid Essential for the digestive system. Assist blood circulation, helps prevent bowel decay and constipation. Aids in balancing acids and alkaline in the body and believed to help in the prevention of cancer by helping to regulate blood pH levels.

Acetic Acid A powerful preservative and it inhibits harmful bacteria.

Usnic Acid A natural antibiotic that can be effective against many viruses.

Oxalic Acid An effective preservative and encourages the intercellular production of energy.

Malic Acid Helps detoxify the liver.

Gluconic Acid Produced by the bacteria, it can break down to caprylic acid is of great benefit to sufferers of candidiasis and other yeast infections such as thrush.

Butyric acid Produced by the yeast, protects human cellular membranes and combined with Gluconic acid strengthens the walls of the gut to combat yeast infections like candida.

Kombucha also contains a variety of other nutrients, particularly various acids and esters that give the drink its characteristic tang and fizz. Included in these components is gluconic acid, which is the primary difference between the makeup of kombucha and the makeup of apple cider vinegar.

Flavonoids Flavonoids are part of a large class of chemicals called polyphenols that occur naturally in plants. Flavonoids, which are found in a variety of fruits and vegetables as well as in tea and red wine, are thought to boost health in part by combating oxidation. That's why they're called antioxidants. Antioxidants help the body's cells resist damage by free radicals. Tea has one of the highest total flavonoid contents of all plants at 15% of the leaf by dry weight and is the major source of flavonoids in the UK diet, providing approximately 80% of dietary flavonoids for the population as a whole. So don't stop drinking your tea!

The actual bacteria, sugar, and acid content of kombucha depend on many factors, including the initial culture, the type of tea used, the type of sugar used, the strength of the tea, the type of water, the brewing time, the culturing temperature, and more. Due to the nature of kombucha, it is not possible to state an exact microbial composition for Kombucha. [1]

While different SCOBYs may vary in their exact makeup, what is common to all kombuchas is gluconic acid, acetic acid, and fructose. [2]

SOURCES

1. Ai Leng Teoha,, Gillian Heard, Julian Cox.(2044). Yeast ecology of Kombucha fermentation. International Journal of Food Microbiology, 95(2), 119-126. doi:10.1016/j.ijfoodmicro.2003.12.020

2. Jayabalan, R., Malini, K., Sathishkumar, M., Swaminathan, K., & Yun, S. E. (2010). Biochemical characteristics of tea fungus produced during kombucha fermentation. Food Science and Biotechnology, 19(3), 843-847.

3. Kurtzman, C. P., Robnett, C. J. and Basehoar-Powers, E. (2001), Zygosaccharomyces kombuchaensis, a new ascosporogenous yeast from ‘Kombucha tea’. FEMS Yeast Research, 1: 133–138. doi: 10.1111/j.1567-1364.2001.tb00024.x

One question often asked is “How much caffeine is in OMBucha® kombucha?”. Given that kombucha is made with black tea which contains a fair amount of caffeine, this is an important question if you generally avoid caffeinated beverages. There are a lot of different findings in this area that run the gamut from the caffeine is greatly reduced during the fermentation process to it isn’t reduced at all. One source, Dr. David Chappuis in his work The Green Tea Book, found that caffeine content of kombucha reduced by approximately 25% over a two-week brewing time. This could be extrapolated upon to assume that it would continue to decrease through longer brewing. With many different findings from many different sources, it seems safe to say that there is some caffeine in the final brew, though most sources consider it to be a relatively small amount. So, how much caffeine is actually in our handcrafted authentic OMBucha® Kombucha - find out here: How much caffeine is in OMBucha®?

Like most things in life, a good thing just cannot be easily packaged or processed. It always ends up taking away some portion of the quality or essence of the food when creating something ‘safe’ and with a shelf life. Commercial Kombucha found in stores is limited by the bottling process. Companies need to suppress or halt yeast fermentation and culturing in order to prevent continued carbonation or the bottles could explode. This process leaves you with commercial kombucha which, while still good, typically has high acid and/or suppressed culture, and less varieties of bacteria and yeast.

This is the reason the commercial kombucha’s are pasteurised, negating the many health benefits one can derive from the probiotic content in the drink (the heat during pasteurisation literally kills the health promoting probiotics found in the kombucha). Add to that, force carbonation, artificial preservatives, added sugar, flavours & sweeteners and you’ll find that the mass-produced, mainstream, high-street kombucha products are actually far removed from the health promoting, nourishing, vitality giving goodness delivered by a true home-brewed craft kombucha like OMBucha®

Read more here about what distinguishes our craft OMBucha® from mainstream high-street kombucha.

What strains of bacteria & yeasts are present in Kombucha?

The yeasts and bacteria commonly identified as Acetobacter xylinum (bacteria) and Saccharomyces (yeast) have been considered the key players in Kombucha Mushroom Tea ferments. However, as research into kombucha continues and as recently as Feb 2007 specific strains of both bacteria and yeasts have been identified. Similarly to milk‐derived kefir, the exact microbial composition of kombucha cannot be given because it varies. It depends on the source of the inoculum for the tea fermentation.

All kombucha cultures should contain the bacteria species: Acetobacter or Gluconobacter, these bacteria are responsible for producing Gluconic and Acetic acid which make Kombucha uniquely kombucha.

A typical Kombucha ferment may included the following strains (not always):

Bacteria Strains:

• Bacterium gluconicum
• Bacterium xylinum
• Acetobacter xylinum
• Acetobacter xylinoides
• Acetobacter Ketogenum

Yeast Strains:

• Saccharomycodes ludwigii
• Saccharomycodes apiculatus
• Schizosaccharomyces pombe
• Zygosaccharomyes
• Saccharomyces cerevisiae

Acids and others:

• Acetic acid
• Acetoacetic acid
• Benzoic acid
• propenyl ester
• Benzonitrile
• Butanoic acid
• Caffeine
• Citric acid
• Cyanocobalamin
• Decanoic acid
• Ethyl Acetate
• Fructose
• d-Gluconic acid
• Glucose
• 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.

Chemical composition of kombucha tea

Chemical analysis of kombucha showed the presence of various organic acids, such as acetic, gluconic, glucuronic, citric, L‐lactic, malic, tartaric, malonic, oxalic, succinic, pyruvic, usnic; also sugars, such as sucrose, glucose, and fructose; the vitamins B1, B2, B6, B12, and C; 14 amino acids, biogenic amines, purines, pigments, lipids, proteins, some hydrolytic enzymes, ethanol, antibiotically active matter, carbon dioxide, phenol, as well as some tea polyphenols, minerals, anions, DSL, as well as insufficiently known products of yeast and bacterial metabolites.

IS OMBucha® Kombucha Gluten Free?

Yes, 100%, our SCOBY (symbiotic colony of bacteria and yeasts) is entirely gluten free, and all of our ingredients are gluten free. We have 100% confidence that not only is our authentic Kombucha tea gluten free, but it is also hugely beneficial for anyone who has eliminated gluten from their diet. The plethora of amazing probiotics in our OMBucha® Kombucha are so good to repopulate, and manage, an optimal healthy gut bacteria microbiome. A happy, healthy gut (often termed the 'second brain') is absolutely essential for optimal health and functioning of body, mind and hormones. You can discover more about our ingredients and our manufacturing process here - all about the simplicity of our recipe!

For our kombucha, we like to describe it as refreshingly sour, with a slight vinegary flavour yet being mild and not overpowering the palate. Many of our customers have likened its taste to a meticulously brewed mild craft beer, while others say it’s similar to a refreshing iced tea. What we can say, with a degree of clarity, is that we personally believe OMBucha® Kombucha tastes at its best when consumed cold – refrigerated for at least a few hours so that when it hits your palate you’ll feel rejuvenated by the freshness this delightful beverage embodies. Read more about the taste and texture of kombucha tea as a very refreshing, enjoyable, beverage.

No animal products, animal derivatives, or animal processes are used in any of ingredients, bottle, or OMBucha® packaging, so we can confidently declare that our OMBucha® Kombucha is 100% vegan and vegetarian. You can learn much more about our recipe, our ingredients and our manufacturing process here: Is OMBucha® Kombucha Vegan?

OMBucha® Kombucha is certainly free from dairy and no dairy products are used at any stage in the manufacturing process. We can confidently confirm that our kombucha is 100% dairy free. You can read more about our recipe and our production process here: Is OMBucha® Kombucha dairy free?

While Kombucha contains sugar – which is an essential part of the fermentation process – it’s found within minimal quantities in the end product which is negated by its overall health benefits and gut-promoting properties. As Paleo followers are quick to acknowledge, this has been sufficient to find its way into a modified version of the diet. As to whether it still constitutes a true “Paleo diet”, we’ll leave that down to the individual consumer to decide. We know we wouldn’t be so quick to discard it based on its abundance of health benefits! Read more for full details on why OMBucha® is Paleo diet friendly.

Ketogenic diets have increased tenfold in recent years due to their ability to help lower body fat levels and lose weight effectively. But is Kombucha compatible with the diet? Yes, Kombucha can be ketogenic-friendly, but it requires attentiveness and diligence to calorie counting to consume it while in ketosis! Read the full Ketogenic Diet and Kombucha article here.

When it comes to serious conditions like diabetes, the obvious answer is always to consult your doctor before integrating kombucha into your diet. For those turning to alternative medical treatments, kombucha continues to be a sought-after – yet not scientifically proven – treatment modality, of which we’re excited to see research continue on. We have many customers whom are diabetic and use OMBucha® Kombucha in their daily lifestyle for many health benefits - read the full article on why OMBucha® Kombucha can be safe for diabetics.

A yeast infection is never fun, but there is no need to fear kombucha if you have one or fear being at risk. Anybody suffering from vaginosis can benefit from the promotion of more positive bacteria in their body’s, and kombucha exerts its benefits in such a way that is ultimately healthy to the user. Read the full article on Kombucha and Yeast Infections here.

A SCOBY is an essential ingredient used in Kombucha production which couldn’t take place without it. “SCOBY” stands for Symbiotic Culture Of Bacteria and Yeast. A SCOBY is a syntrophic mixed culture, where one species nourishes itself off the production of another. At OMBucha®, we meticulous prepare our ‘booch with a carefully crafted SCOBY, and the end result is always the same: perfect Kombucha made with love, nourished to perfection and delectable, ready to serve for any social occasion! Learn more about what is a SCOBY or Kombucha Culture here.