Everywhere I go, I hear people offering advice on how to lose weight or talking about what kind of new diet is currently trending. Okay, I do live in LA, but people from all walks of life – friends, co-workers, the ladies in line behind me at Pinkberry – have food on the brain.
Gluten-free, paleo, vegan/raw, WAPF, etc: the messages about health, medicine and wellness in today’s media are varied and confusing. So, when we finally find a regimen that works for us, we are eager to spread that information to as many people as possible.
There is nothing more compelling than a friend or loved one who looks you in the eye and tells you that they have experienced significant improvements in their health by adopting a certain lifestyle choice.
Oftentimes the problem with diets is in the execution. The human brain (or more exactly, two brains: the brain in your head and the brain in your gut) is very good at distracting or tricking us into making bad choices.
The cycle of poor choices repeated again and again can be very hard to overcome. Bad habits reinforce bad habits and food is definitely no exception to that rule.
Some theories of how our “gut instincts” work are being developed based on Enterotypes, brand new classifications of digestive system bacteria. These friendly bacteria literally help code our DNA and have significant influence over how our body derives nutrition from certain foods. The great news is that we can directly influence the bacteria in our guts and over time return to a more favorable balance.
Many people who are new to Kombucha or fermented foods may feel some aversion at first, be it the acetic acid bite or the general nature of fermentation.
However, as those of us who already drink Kombucha know, it has a whole host of benefits that can help many of our loved ones – IF ONLY THEY WOULD TRY IT!
So, here are a few tips to help you share Kombucha with friends, family and even the unsuspecting! It is best to find ways to introduce them gradually to the flavor of Kombucha. While a certain segment of the population dig that sweet sour punch, many over-sugarfied folks find the flavor a bit too intense or off putting.
However, as their KT consumption increases, their pH will also rise as their system returns to a more alkaline state. The flavor and smell of Kombucha will become natural to the palate and drinking it straight will be possible.
Let’s start with the hard cases:
5. For Soda & Juice Addicts
These folks are really just sugar addicts. Their guts are out of balance and the sugar loving bacteria are demanding to be fed copious amounts of the sweet stuff. This type of person will often have a very serious aversion to the smell and flavor of Kombucha and can hardly believe anyone would drink the stuff.
Mixing Kombucha, especially a fruity or herbal flavor, with ginger ale, Sprite, sparkling apple juice or other fruity sodas not only cuts down the amount of soda being drunk, but also the Kombucha bacteria will get busy consuming the sugar immediately and help them digest more efficiently, minimizing sugar’s ill effects.
Try a 50/50 mix and see if they can handle it, then increase or back off as needed.
This should be a stepping stone, not a stopping place. If they take to the soda mix, try adding more Kombucha.
If that’s too tart, instead mix Kombucha, soda and sparkling water, gradually increasing the water and Kombucha over time. As the body ingests more Kombucha, the sugar cravings will begin to dissipate.
Smoothies made with Kombucha, “Kombucha Ice Cubes” or small pieces of Kombucha SCOBY ground up help improve the probiotic profile of the drinker’s gut without them even knowing it!
Combine 2-4oz of KT with your favorite fruits/veggies. Blend with ice & enjoy.
4. For People Who Don’t Want “Healthy” Suggestions
We all know people at work, church or in the neighborhood who could use some Kombucha in their lives. But nobody feels like getting a lecture about their health, especially if they didn’t ask for advice in the first place. To avoid sounding like a Naggy Nelly, give this trick a try.
Next time there’s a party or event, bring a bottle of your homemade Kombucha and leave it on the table and let others discover it on their own. You can label it “Flavored Tea” or “Fermented (insert flavor name here) Tea”. Then stake out a place near the table. It can be quite entertaining to see who tries it and how they react (Kombucha face!).
You may be surprised to discover how many people find it intriguing and soon they will be encouraging others to give it a try. Then, when a throng has gathered, saunter over and join the conversation.
Warning: once you reveal that you are the one who brought the fermented tea and that you make it yourself at home, you may suddenly have a lot of questions to answer. Check out this downloadable Kombucha FAQ to have some answers at the ready.
- Fresh Squeezed Orange Juice
- Vodka (optional)
Mix Kombucha with OJ 50/50, spike with vodka for an adult version.
3. For Those Who Have Tried It & “Don’t Like It”
I scream, you scream, we all scream for: a Kombucha Float!
If they don’t like the Kombucha Float, they may not be human.
Not that there’s anything wrong with that.
- 2 scoops of your favorite ice cream, sherbet, frozen yogurt or non-dairy kreme
- 12-16oz of flavored or unflavored KT
It may foam, so pour KT slowly. Straws make it fun!
2. For The Hardcore Store Bought Brand Drinker
Many people spend loads of money a week buying KT from their local health food store by the case. As an experienced homebrewer, you know how silly that seems because its just so darn easy to make at home.
The secret to converting a store bought KT lover into a DIY homebrewer is to show them how sweet many commercial brands actually are compared to the stuff you brew for yourself.
Even when flavored with some juice, I find my homebrew is tarter and more flavorful while remaining less sweet, and client after client agrees. This is because when you make it at home it is incredibly fresh.
Also, once you learn that small, frequent doses of KT is the best way to support your body and that you can save hundreds if not thousands of dollar a year (depending on the size of their current KT habit) making it yourself, the choice immediately becomes clear.
For many of these people, time may be a concern – refer to #1 below.
- 6 cups of tea
- 2 cups unflavored kombucha
- ⅓ cup sugar
This recipe was submitted by Kombucha lover and KKamp Client, Kelly Villareal.
Here is a photo of her Kombucha Palmer – check out her awesome Continuous Brewer set up in the background!
1. For Those Who Brewed It & Gave Up
Sure, brewing Kombucha every week is a process, and if you’re very busy as many are these days, it can be time consuming.
Those who Continuous Brew know that it can be quick and painless to make Kombucha.
If you are a Continuous Brewer and have a friend who used to brew their own, next time they come over have them help themselves to the Kombucha on Tap, and offer them an ice cube or two if they like.
The experience of pulling a fresh glass of Kombucha from your own supply is sure to spark conversation.
Once they hear from you how easy the process is, you’ve got them back on track to brewing their own and seeing the same health benefits you’ve seen from drinking Kombucha.
This is how I start my morning, every morning. A tall glass of Kombucha mixed 50/50 with water accompanies me on my dog walk, and I feel recharged and refreshed by the time I return home.Better still, the natural, gentle detox of the Kombucha is flushed immediately by the water.
For those who want a smoother Kombucha experience, this combination is ideal. It tastes similar to a little lemon in water, but the living injection of Kombucha does so much more. I love it.
Have any tips for introducing
Kombucha to new drinkers?
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