Healing the gut

Since I can remember, far back into my own health history, I have always had a upset gut. Even as a child I remember always feeling queezie in my stomach, slightly nauseated and bloated. I remember complaining to my mother, the school nurse and I was always told I was being a hypochondriac.

As a teen, I found that milk products made me have that feeling of queezie,upset stomach and gut. While working for a raw foods vegetarian, I learned to give up all milk products, by the mid 1970’s.

I still had bouts of stomach and digestive issues, though out my 20’s until approaching my 50th year in life. I knew it was time for major changes in my diet and my health. In my soul I knew, that I KNEW better! I needed a big change in my thought process, then one day- It happened. I don’t really know the date, nor the time, or what changed. But it did!

I started listening to WHAT my body was telling me. I started going back to what I knew as a teen working for Emilie Ford, feed the body live nutrients, restore the strength of the stomach and intestines, eat as close to the Earth as possible, no processed food products, remineralize the body and restore gut bacteria.

One of the products I added to my daily menu was kombucha

kombucha in jar

Kombucha is an “ancient fermented tea beverage” that has a natural effervescence (like bubbly carbonation) that is full of probiotics, antioxidants, B vitamins and so much more.

It has roots in China, specifically the Qin Dynasty in 220 BCE with proven records of it traveling to Russia – eventually thriving to the health-conscious hippy communities of the 1970’s.

What are the ingredients and how is it made?

The ingredients are simple. It’s tea + water + sugar + SCOBY (a fermenting culture that is made from previous batches that stands for symbiotic colony of bacteria and yeast).

5 simple steps to making this magical drink:

  1. Steep tea in boiling water with sugar, then cool.
  2. Sterilize a container.
  3. Add a SCOBY (looks and feels like a slimy, mucous disc) or a fresh, bottle of kombucha with live cultures.
  4. Cover and let sit for 7-30 days.
  5. Enjoy.