Kombucha & the Human Microbiome

THE KOMBUCHA MAMMA& ALEX KOMBUCHA

• Brewing Kombucha for over

decade

• Blog – KombuchaKamp.com

• Co-founders of Kombucha

Brewers International

• Consultants – Kombucha

companies & start-ups

• Co-authors of

The Big Book of Kombucha

KKamp’s MISSION: Changing the world, one gut at a time

WHAT IS KOMBUCHA?

• Fermented tea

• SCOBY =

• Symbiotic

• Culture

• Of

• Bacteria &

• Yeast

• Acetic Acid ferment

• Vinegar = 5% acetic acid

• KT = ~1% acetic acid

• 21st Century “yogurt”

BACTERIA

• Bacteria belong to own Kingdom

• EVERYWHERE!

• Assist in all processes of life

• Inoculated at birth

• Decompose at death

• Genetic fluidity

• Gene transfer

• Epigenetics – “Pottenger’sProphecy”

• Change shape – change function (pleomorphism)

• Bacteria turn “bad” when environment changes

BACTERIOSAPIENS

• Bacteria cover entire body inside & out!

• Humans & bacteria co-evolved

• Microcosm of Macrocosm

• Bacterial force field

• How many bacteria?

• Old computation 10:1

• New computation 1.2:1

• Bacterial Toolbox

• 5 Ks: Kombucha, Kraut, Kvass, Kefir, Kim Chi

• Fermented & Living Foods

CULTIVATE INNER “TERROIR”• Gut is our living soil

• Populate with beneficial bacteria & yeast

• Bio-diversity = strength

• “Good” vs. “Bad” bacteria – Like controls like

aka isopathy

• Organic produce grown in nutrient dense soil

is resistant to pestilence and disease

• Cultivate healthy environment in your

gut

FIRST BRAIN, SECOND BRAIN

• Formed of the same tissue as the brain

• More neurotransmitters than the brain

• Responds to information not recognized by the brain

• Gut Feelings

• “First” brain

• Trust YOUR Gut!

• Enterotypes

• Dominant bacteria type – bacteroides or prevotella

• Same across all types of humans

• Seem to correspond to how efficiently they digest different types of food

HEALTHY GUT, HEALTHY MIND• GAPS – Gut & Psychology Syndrome

• Autism/Alcoholism/Serotonin & the gut

• bacterial signature different in autistic children,

alcoholics, i.e. dysbiosis, lack diversity

• Diverse microbiomes = healthier, happier

• Auto-immune disease

• “All disease starts in the gut” ~ Hippocrates

• “Brain fog”

• Candida

• Fibromyalgia

BACTERIOLOGIC HERITAGE• Inherited from our mothers

• Birth canal

• Breast feeding

• Medicalization of birth

• C-section – “birthrape”

• Antibiotics

• Generational changes

• Reduced immunity

• Increased allergies & food sensitivities

• Autoimmune disease

• Gut dysbiosis

TOXIC OVERLOAD• Over 80,000 chemicals used in

consumer products

• Fluoride/chlorine/lead in water supplies

• Pollution

• Air

• Oil spills

• Radiation

• “Dead” Processed foods

• GMOs, synthetic chemicals, additives, colorings, “flavoring”

• Over prescription of antibiotics & other medications

KOMBUCHA & THE HUMAN MICROBIOME

• Healthy bacteria & yeast

• Nutrition in a living form

• Rebalance pH

• Skin

• Gut

• Detoxification

• Clean the filter

• “Feel good!”

PURPORTED BENEFITS OF KOMBUCHA

• *Probiotics – healthy bacteria

*Alkalize the body – balances

internal pH

*Detoxify the liver – happy liver =

happy mood

*Increase metabolism – rev your

internal engine

*Improve digestion – keep your

system moving

*Rebuild connective tissue – helps

with arthritis, gout, asthma,

rheumatism

*Cancer prevention

*Alleviate constipation

*Boost energy – helps with chronic

fatigue

*Reduce blood pressure

*Relieve headaches & migraines

*Reduce kidney stones

*High in antioxidants – destroy

free-radicals that cause cancer

*High in polyphenols

*Improve eyesight

*Heal excema – can be applied

topically to soften the skin

*Prevent artheriosclerosis

*Speed healing of ulcers –

kills h.pylori on contact

*Help clear up candida & yeast

infections

*Aid healthy cell regeneration

*Reduce gray hair

*Lower glucose levels – prevents

spiking from eating

WHY KOMBUCHA WORKS• Tea is the KEY!

• Polyphenols, L-theanine, ECGC (epigallocatechin gallate)

• Vitamin C

• Theobromine/Theophylline

• Vital Nutrients

• Alcohol

• Eases absorption

• Reduces stress

• Sugar

• Sucrose = fructose + glucose

• Bio-Available Nutrients

• Instant nutrition – catalyze vitamin formation & other vital metabolic processes

• Vitamins in living form

• C

• B1, B2, B3, B6, B12

• Amino Acids – complete protein

BALANCE

• Kombucha is NOT a cure!

• Root Cause of Dis-ease

• Stress

• Physical

• Mental

• Poor diet

• Adaptagen

• Non-toxic

• Non-specific

• Balances organism

SYMBIOTIC CULTURE• Yeast consume sugar

• Ethanol

• CO2

• Bacteria consume ethanol

• Healthy Acids

• Acetic, Lactic

• Gluconic, Glucuronic

• Heparin/D-glucaric

• Chondroitin sulfate

• Glucosamine precursors

• Capric, Caprylic

• Butyric

• Hyaluronic

● Alcohol curve not linear Naturally ranges 0.2-.8% ABV (unflavored)

Changes in major components of tea fungus metabolites during prolonged fermentation.

Chen & Liu, Journal of Applied Microbiology 2000, 89 , 834-839

SCOBY – MOTHER SHIP• Bacterial mat –

Komatagaebacter xylinum(formerly acetobacter xylinum)

• Not a mushroom!

• Defense Mechanism

• Prevents invasion by harmful

microorganisms

• Anaerobic Fermentation

• Creates a “lid”

• Mother Ship

• Transfers bacteria and yeast

SCOBY Bryant!

SCOBY – OTHER APPLICATIONS• Living Bandage

• “Microbial Cellulose – the Natural Power to Heal

Wounds” Elisivier, June 2005

• Developed by Brazilian company BioFill

• Facial Mask

• Developed by Asian cosmetic companies

• Helps speed healing of eczema

• Soil/Feed Amendment

• Plants that love low pH

• Animals also benefit

• Eat Your Mother!

KOMBUCHA TEAEASY AS 1-2-3

Shortcut Method - Makes 1 gallon

1. Brew Sweet Tea

• 4 cups of boiling water

• 3-5 tsp of tea

• 1 cup of sugar

2. Add SCOBY

• 1 cup of starter liquid

3. Wait a week

• Taste after 5-7 days

• Decant when it has the sweet/sour flavor you like!

Ideal temp = 75-85 F (24-29 C) Ideal pH = 3.5-2.5

BENEFITS OF CONTINUOUS BREWING

• Easiest

• Drink a glass, Add a glass

• Fastest

• Only takes a few days

• Safest

• Less risk of mold contamination

• Healthiest

• Some acids are expressed later in

the fermentation process

• Higher quanties of glucuronic acid

produced

HOW TO DRINK KOMBUCHA• Empty stomach

• 4-8oz first thing in morning

• Close the Feedback Loop

• Dilute with water or add ice

• Shifts the pH

• Helps flush toxins

• Tonic

• Small, frequent doses

• Soda substitute

• Kick soda/coffee addiction

• Sodas are simulacrum

• Digestive

• Before, with or after meals

Considerations• Pregnant women• Children• Immuno-

compromised• Histimine allergy

KOMBUCHA IS A GATEWAY

• Feeling good!

• rEvolution

• Ancient DNA wisdom

• Quality vs quantity

• Consider the source

• Bacteria Forcefield

• Quorum sensing

• Common-Immunity = CommUnity

Book Signing 11:30-12pm @ PPF & 7:30pm Powell’s Bookstore on Burnside (featuring samples of local brews)

KombuchaKamp.com/DIY

RESOURCES• Oral Dis. 2016 Mar. The microbiome systemic diseases connection.;

van der Meulen, et.al

• Biopolymers and Cell. 2012. Vol. 28. N 2. P. 103–113; Kombucha microbiome as a probiotic: a view from the perspective of post-genomics and synthetic ecology N. O. Kozyrovska, et.al

• 2016Taking it Personally: Personalized Utilization of the Human Microbiome in Health and Disease; Niv Zmora, et.al

• Proceedings of the National Academy of Sciences of the United States of America 111, no. 42, 2014 Intestinal permeability, gut-bacterial dysbiosis, and behavioral markers of alcohol-dependence severity.Leclerq,et.al

• Food Research Intl 49 no.1 2013. Insights into the fermentation biochemistry of Kombucha teas and potential impacts of Kombucha drinking on starch digestion; Kallel, et. al