Nutrition

New Research On The Benefits Of Kombucha And Other Fermented Food And Drink

We love to sing the praises of fermented foods and drinks around here, but did you know that traditionally fermented food/drink is also a hot topic in the science world right about now? Yes, siree. Researchers have been studying the link between consuming fermented foods and drinks (including kombucha) and the potential positive effect it has on overall gut health.

The New York Times (aka the big dogs) recently covered findings from a study carried out by researchers from Stanford University which were published in the scientific journal The Cell, that shows us fermenting-nerds are onto something, revealing that “foods like yogurt, kimchi, sauerkraut and kombucha increased the diversity of gut microbes and led to lower levels of inflammation”.

You can read the full article here but for those who need the TLDR version, we’ve put together our own little summary below:

WHAT DID THE SCIENTISTS WANNA KNOW?
They wanted to see what changes happen in our gut when we amp up our intake of fermented foods versus how our gut reacts to a diet fuller in fibre-rich foods.

HOW DID THEY GO ABOUT IT?
The researchers recruited 36 healthy adults who were randomly split into two groups. One went from having almost no fermented food or drink in their diet to eating about six servings a day (let’s call them our Fermented Friends). The other group had their usual fibre intake doubled (we’ve dubbed them the Fibre Fans).

SO WHAT THE HECK HAPPENED?
At the end of the 10-week study, our Fermented Friends showed marked reductions in inflammatory markers along with increased diversity in their gut microbes. The Fibre Fans on the other hand, did not show either of these things.

WHAT’S SO GOOD ABOUT THIS ANYWAY? 
Basically, our Fermented Friends showed a reduction in certain inflammatory compounds that are often elevated in people living with diseases like Type 2 Diabetes and Rheumatoid Arthritis. The Fibre Fans however did not show a similar decrease in the same compounds. But why should you care?      

Because the reduction in our fermented friends’ inflammatory markers corresponded to a change in their gut; consuming more fermented food and drinks meant a greater number and a much wider variety of microbial species started blooming!

More diverse gut microbiome = lower rates of Type 2 Diabetes, Metabolic Disease, Rheumatoid Arthritis and obesity (boo ya!). 

HANG ON, IS FIBRE NO GOOD?
Have no fear! High-fibre foods are still A-OK! Health professionals still agree that getting a good amount of fibre in your diet has a world of benefits including reducing the risk of developing chronic diseases and helping to keep you regular (TMI we know).  

But wait, there’s more. The article revealed that it might be the case that Fibre Fans with “low microbiome diversity may have lacked the right microbes to digest all the fibre they consumed”. This is because those who started out with higher levels of gut diversity showed a reduction in inflammation whereas those who had low diversity experienced increased inflammation in line with their fibre increase. 

We’re no scientists but it looks like researchers are speculating that increasing your intake of fermented foods (which can increase gut diversity) may actually help you to better digest fibre. Our fermented friends and fibre fans can finally come together (New BFFS!?).

*PSSST WHAT EVEN ARE FERMENTED FOOD & DRINKS?
Asking for a friend. No judgement here. Fermented foods are those that have undergone a process where a bacteria or yeast break down certain components of a food to produce live microorganisms and other by-products such as healthy organic and lactic acids and vitamins… along with delicious flavours. Kombucha happens to be one of these.  

SO HOW MUCH FERMENTED GOODNESS SHOULD I BE EATING & DRINKING?
OK. We’ll admit. The scientists got a little fermentation-happy with this one. Participants went from consuming no fermented products to 6 servings a day (but it’s not as much as it sounds like, we swear).

Their sample diet of 6 servings:

Breakfast: One cup of yogurt for breakfast

Lunch: 475ml bottle of kombucha

Dinner: 1 cup of kimchi

Remedy’s Sample Diet:

Breakfast: Remedy Ginger Lemon Booch to start the day

Lunch: Remedy Raspberry Lemonade Kombucha to wash the food down

Afternoon tea: Remedy Cola kombucha for the 3pm pick me up

Dinner: a sprinkle of kimchi (and maybe another Remedy)

Just joking (sort of)! But seriously, everyone is different so the amount of kombucha and other fermented products you wish to consume is totally up to you and how it makes you feel, but the insight from this new research certainly suggests getting a good range of traditionally fermented foods and drinks into your diet can only be a good thing. At Remedy HQ some of us are guilty of drinking up to 5 Remedies a day and as it turns out, this study showed us that our addiction is totally acceptable (take that Mum), especially if we throw a little yoghurt on our fruit salad and some sauerkraut on our sanger.

How do you know Remedy is the real deal?
Aside from the fact that we’ve self-claimed the title of kombucha connoisseurs, we’re also committed to making it right. We pride ourselves on being the real deal – brewing our kombucha the same way it has been for thousands of years. We’re talking small-batch, 30-day long-aged brews starting with a descendent of the very first batch our founders Sarah and Emmet made on their kitchen counter. You can rest assured knowing you’re getting a kombucha that is chock-full of live cultures, organic acids and antioxidants (and you won’t have to carry a jar of kimchi everywhere). Click here to find out more about how we make our kombucha the old school way.

How many live cultures exactly you ask?
Our drinks sit at a mighty minimum of 100 million live cultures per 100ml of Remedy (for real!), we’re raw, unpasteurised and contain no nasties – all naturale baby! How do we know our live cultures are swimming? Because we test every batch to make sure of it!


How to ferment at home like a pro

Whatttta year!#@?! While it's been a toughy, one positive to come out of the big 'C' is that we've all been gathering around our kitchen counters more than ever fermenting up a storm (HELLO sourdough).

To celebrate all this culinary bravado, we've collaborated with our mates at I Quit Suar to share our all-time Ferment Faves! 

From kombucha makin' to pickling a Remedy rainbow of veg, each recipe is an ABSOLUTE party-in-your-mouth cracker. 

The best bit is that whether you're a fully-fledged ferment genius or an absolute NEWBIE, it doesn't matter! You'll enjoy these utterly calming to make recipes all the same in this 2020 craze. PLUS ferments are theeee BEST homemade gift ever, so be sure to drop off a jar full of goodness to all your nearest and dearest to try (Chrissy gift-giving sorted).

Ferment Fave Recipes:

Kombucha sourdough

Sweet & spicy fermented hot sauce

Kombucha pickled veg

How to brew your own kombucha

Fun Fact: The first batch of the Remedy Kombucha you know and love was created on our Founders kitchen bench in a small jar in Melbourne almost 15 years ago! From little jars, big things can grow! 

What Even Are Organic Acids?

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What the heck are organic acids?

Shakin' up the fizzy drinks industry for good is what we do best at Remedy! The way we do this is by brewing drinks the ol' school way, following age-old fermenting traditions with all the naturally occurring benefits of live cultures and organic acids in our brews. But, what the heck are organic acids?

Don't fret. Many people don't know what organic acids are or have even heard of them before.

What are organic acids?

When brewin' Remedy, it’s not just magic that leads to a delicious drink with no sugar naturally, but fermentation science! You see, the live culture is what consumes all the sugar, but in the process it doesn’t just disappear, it gets converted into healthy organic acids, also known as short-chain fatty acids, the very same kind produced by our own gut bacteria to aid important body processes.

Organic acids can potentially help to:

  • Provide an energy source for the good bacteria in your gut
  • Regulate appetite
  • Stabilise blood sugar levels
  • Regulate cholesterol
  • Prevent overgrowth of bad bugs in your gut.  

What organic acids will you find in a Remedy Kombucha?

In every 330ml of Remedy Kombucha, you will enjoy 0.7g of naturally occurring organic acid.

How can you tell if your kombucha is chock-full of organic acids?

First of all, taste. The organic acid is what gives Remedy bevvies that subtle tang and good-for-you-but-still-so-damn-tasty flavour. Watch out for any kombucha or other drink that claims to be fermented without some tang - that's how you know they're brewin' the old school way, and you're gettin' the goodness of organic acids.

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What are Tea Polyphenols and Why Should I Care?

What are tea polyphenols and why should I care?

Everyone knows that a cup of green tea is good for you, right? (Just ask your gran). Well, the reason for this is all of the healthy antioxidants that are naturally occurring in tea, both green and black. Tea antioxidants, otherwise known as polyphenols, help your body fight illness.

In kombucha makin’, the first and very important step at Remedy is to brew a VERY big pot of tea. That’s where these mighty tea polyphenols come in! They’re the REAL lesser-known powerhouse of a good kombucha.

Polyphenols known as antioxidants are naturally found in tea. In science-speak, antioxidants have been found to scavenge for free radicals in the body and prevent them from causing cell damage. Now you’re listening.

How many tea polyphenols does a Remedy Kombucha contain?

In every 330mls of Remedy Kombucha, you will enjoy 83mg of tea polyphenols!


Are all teas polyphenols equal?

No. Some tea blends have less or more polyphenols depending on quality, and this can even be impacted by what season the tea was harvested!

Polyphenols also vary on the tea type (i.e green, black, oolong, jasmine or hibiscus). Sarah and Emmet (our founders) personally select the highest quality organic tea for our brew. We use a mixture of certified organic green tea for its high polyphenol properties and certified organic black tea for its rich superior taste.

Most importantly, we test every batch of raw tea at Remedy to ensure it meets our high (chock-full) standards of the good polyphenol stuff. We then test each batch for the level of antioxidants at the end of the natural fermentation brew to make sure it meets our top notch standards for goodness. You betcha.


How can you tell if your kombucha is chock-full of tea polyphenols?

First up, when you pour your brew into a glass, you’ll notice it will have a brownish background colour. All tea has this background colour, so watch out if it’s crystal clear. Unfortunately, not everyone is up for making it right, so you may find there’s not much of the right stuff in there at all!

Miso Roast Potatoes with Wasabi Guacamole

Remedy Nutritionist has done it again with another delicious FAKEAWAY recipe! This time for mouth-watering Miso Roast Potatoes with a spicy Wasabi Guacamole. Perfect to share and washed down with some Remedy Ginger Lemon Kombucha!

MISO ROAST POTATOES WITH WASABI GUACAMOLE

Serves 4 as a snack
Gluten-free : Dairy Free : Vegan

  • 700g white potatoes, washed and cut into 1cm thick wedges
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped nori, to serve

MISO GLAZE:

  • 3 teaspoons white miso paste
  • 3 teaspoons maple syrup (or honey if not vegan)
  • 2 teaspoons extra virgin olive oil 



WASABI GUACAMOLE:

  • 1 1/2-2 avocados, peeled, pitted and smashed
  • Juice of 1/2-1 lime, to taste
  • 2 teaspoons wasabi paste (more or less as desired)
  • sea salt and black pepper

METHOD

Heat oven to 200C and line a large baking tray with greaseproof paper. Spread potato wedges over the tray, drizzle with extra virgin olive oil, season with sea salt and toss to coat. Bake in the oven for 30-40 minutes so they are golden. Whilst potatoes are cooking whisk together ingredients for miso glaze in a bowl and prepare the wasabi guac. Once wedges are cooked, drizzle miso glaze over and toss to coat then place back in the oven for a further 15 minutes to crisp and caramelise. When ready to serve, pile the wedges into a bowl and pop the wasabi guac on the side. Sprinkle with finely chopped nori, and tuck in!

Easter Bunny Bread by Jacqueline Alwill

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