Since I had moved to sunny and beautiful San Diego a few months ago, I have been exploring local organizations and services that make a difference in their community’s health. So I decided to start a series of blogs to connect folks who are looking for support with their thyroid health (hypothyroid, Hashimoto’s / Grave’s) and local resources.
Today I would like to introduce a new venture that just opened its tap room doors (literally a few weeks ago) – the Kombucha Culture. Noel Brady, Adi Ramon, and Eric Mathur established Kombucha Culture in 2014 and I had the pleasure to peruse the establishment and taste their goodness during the tap room grand opening.
But before I jump into how delicious their beverage creations are and how I was craving them the next day, I want to share with you the reason I had chosen to share about their products with you. After all, what does kombucha have to do with thyroid wellness and autoimmune conditions?
Well, let’s start at the beginning. Literally.
An autoimmune disease – how does it all begin? What triggers it?
Scientists discovered that 3 conditions must exist to create the “perfect storm” – a trigger for autoimmunity (Hashimoto’s, Grave’s, Celiac, Multiple Sclerosis, etc).
All three conditions must be present. And they are:
- genetic susceptibility (think – family history)
- environmental trigger (poor diet, toxic exposure, chronic illness, trauma, viral/bacterial illness, mold, etc)
- gut permeability, or “leaky gut”For the purpose of this blog, let’s focus on the leaky gut. How does one acquire a leaky gut and what can we do about it?
Our stomachs are lined by a protective barrier that functions to keep the contents of the stomach separate from the rest of the body’s organs. Makes sense, right? We don’t want chewed up carrots floating around in our blood and lungs. Leaky gut is acquired when the walls of our gut are damaged and tiny holes are created. This damage usually happens due to poor diet choices (i.e., SAD – Standard American Diet), chronic stress and illness, antibiotics, toxins, and more.
When the gut holes are formed, the food particles come out into the blood stream where they do not belong! Then our body sees the food particles, recognizes them as invaders, and launches an attack. This is how food sensitivities and intolerances are created. This in turn can trigger an autoimmune condition when the other two conditions are also present (genetic predisposition and environmental trigger).
Repairing leaky gut is VITAL to putting autoimmunity into remission. Yes, remission is possible (and I am one example of this, as well as many others).
There are a few steps you can take to heal the leaky gut – one of them is cleaning up your diet, removing all processed and inflammatory foods. Another steps include adding bone broth (there will be a separate blog about this) and probiotics.
Yes, the probiotics – the same kind you can find in sauerkraut, miso soup, and you guessed it – KOMBUCHA! Probiotics are very important in repairing that “hole-y” gut.
Kombucha is a fermented tea beverage that has roots going back thousands of years in the Far East.
At Kombucha Culture, the newly open establishment in the North County of San Diego, the creators take careful steps to brew the best tasting beverage – they use top notch organic ingredients, local when possible. Not only that, two of the founders are microbiologists, so they put their skills to use and make each batch with the utmost precision.
Their headline says it all – “Where Science Meets Passion”.
Adi Ramon, one of the founders, describes the process of kombucha making: “From start to finish it’s about 4 weeks. We like slow fermentation to allow for maximal organic acids and other beneficial metabolites to accumulate. We monitor the process and always drive for the lowest sugar content while keeping a well balanced ferment.”
According to Cultures for Health: “The specific bacteria and yeast strains in the kombucha are what make it act the way it does, and what produce the fizz and flavor of kombucha. Not all kombucha cultures will contain the exact same strains…”
During the fermentation process, the bacteria converts the alcohol into a variety of organic acids (such as acetic acid, gluconic acid, malic acid, ascorbic acid, oxalic acid, etc.), research of which has shown them to be beneficial to the gut health and immune system.
The founders even tested the content of their kombucha, identifying the following type of bacteria – Acetobacter, Gluconobacter and Gluconacetobacter, and their next step is to actually identify the different species / strains of yeast in their kombucha.
My favorite flavor is Island Roots and my hubby loves Boho. Kombucha Culture offers a total of 12 flavors, and one of them uses decaf tea instead of green tea. You can find Kombucha Culture beverages in certain stores, restaurants, and farmers markets locally, or visit their own tap room each Friday from 3-7 pm: 5671 Palmer Way, Suite J Carlsbad, CA 92010.
See you there!