A talk with Blancanutri and Jordi from Mūn Kombucha for our blog
Introduction:
- Welcome to the world of kombucha. Kombucha is a drink with ancient origins, located in ancient China 2,000 years ago. It is a fermented drink made from a tea infusion that is sugared and to which a colony of bacteria and yeast is added that ferment it. The result is a bubbly drink, with a very characteristic flavor, that has healthy properties. Among others, it is detoxifying, digestive and probiotic.
- Presentation of the experts participating in this live : Blancanutri and Jordi from Mūn Kombucha. Blanca García Orea, better known as Blancanutri, is a clinical nutritionist, specialized in digestive and hormonal nutrition and with a master's degree in Human Microbiota. He co-directs the Clínicas Segura medical center and teaches courses throughout Spain on the close relationship that the intestine has with the quality of our emotions, the state of our immune system and, therefore, disease. Blanca also spreads information about health through books aimed at the whole family. Jordi Dalmau is an engineer and, since 2015, an expert in the world of kombucha. He is the founder of the Mūn Ferments company, producer of Mūn Kombucha. The first company that was established in Spanish territory to produce organic kombucha packaged in glass. His work has allowed him to market the healthiest kombucha on the market: absolutely natural, certified organic and with minimal residual sugar thanks to its exclusive fermentation system.
What is Kombucha?
- A brief history of kombucha. Kombucha is a drink that was probably born by chance, by forgetfulness. As so often happens, this coincidence was a complete success. It is made from an infusion of tea, generally green or black. Sugar is added to this and, subsequently, a symbiotic colony of yeast and bacteria known by the acronym SCOBY (Symbiotic Culture of Bacteria and Yeast). These microorganisms, fed by the sugar that is initially added, turn a simple infusion into a drink loaded with healthy properties. Among others, kombucha contains probiotics, organic acids, enzymes, vitamins and minerals. The fame of kombucha was granted by a Japanese emperor who healed his intestinal ailments by consuming kombucha. The drink spread throughout the world thanks to the spice route and, for years, people made it at home. At the end of the 20th century it resurfaced in the United States and became fashionable until it became a reference for all those who took care of their health. Currently, it is experiencing a boom around the world where there are thousands of brands offering their version.
- The fermentation process. To make kombucha you must ferment tea. In the case of Mūn, the tea we use is green tea of the Lung Ching variety. The bacteria and yeasts involved in the process manage to transform the sugar into beneficial organic acids. During fermentation, in addition, natural probiotics and enzymes are also obtained. The process, which includes a second fermentation with which flavors are achieved, lasts, in our company, up to 30 days.
Blancanutri asks about Jordi's history with kombucha:
- Jordi's journey towards founding Mūn Kombucha. Jordi Dalmau is an engineer by profession. At the age of 13 he was diagnosed with Gilbert Syndrome, an ailment that affects between 5 and 10% of the population. It does not compromise health, but it causes various discomforts. Among others, having Gilbert means difficulties in liver detoxification.
- Kombucha and Gilbert Syndrome. Jordi fought for years against the effects that Gilbert caused him: extreme fatigue, headaches and contractures, among others. He repeatedly modified his lifestyle habits and diet. The arrival of fermented foods into his life was key to improving his condition. Specifically, with the discovery of kombucha, which contains organic acids such as glucuronic acid, he experienced an incredible improvement in his well-being. By drinking this drink, totally unknown at that time in our country and which he began to make at home, he got a very important boost of energy and all the symptoms around Gilbert practically disappeared. It was then that he decided to launch a venture related to kombucha. He put aside his profession as an engineer and set up the first brewery in Spain for organic kombucha packaged in glass (now also in toxic-free cans). The idea was that everyone could experience the benefits of this drink.
The philosophy of Mūn Kombucha:
- Commitment to quality and health. Mūn Kombucha was born with a very clear leitmotiv: health. That is why everything that surrounds this fermented tea is related to improving the health of its consumers. Mūn is made exclusively with top quality ingredients, absolutely natural and certified organic. In this way, the drink displays all its properties to those who consume it.
- The choice of ingredients: transparency and benefits. The fact that the ingredients are totally real, natural and ecological, allows for a drink with an incredible flavor, totally faithful to the traditional recipe, with all its benefits.
Blancanutri is interested in the fermentation process of Mūn Kombucha:
- Why fermentation time matters. The fermentation of Mūn Kombucha is slow and respectful. There is no intervention to achieve more bubbles or a characteristic flavor. The most important thing, as a drink that promotes the health of its consumers, is to ensure that it has the minimum residual sugar. To achieve this, the fermentation is extended up to 30 days. In this way, those who drink Mūn save empty calories and get all the healthy benefits of the best kombucha.
- The flavor and health in every bottle. The fact that it contains only natural ingredients, not from concentrates, makes Mūn a 100% traditional kombucha, without tricks or cardboard. Its flavor, between sweet and acidic, is totally characteristic. Each bottle is different because the intervention in the fermentation is minimal to achieve the most authentic kombucha possible.
Blancanutri and Jordi clarify frequently asked questions about kombucha:
- Who can enjoy kombucha? Kombucha is a drink that everyone can enjoy. The idea is to make it a healthy alternative to soft drinks, without all its harm. It is absolutely natural, the bubble it contains is produced spontaneously during fermentation and the flavor it has is the result of the process. Kombucha can be drunk by all people who want to improve their digestion, enhance their digestive system or support the detoxification of their body.
Blancanutri clarifies about SIBO:
- Handling kombucha with specific conditions such as Sibo. Considering that Sibo is an imbalance in the microbiota, not everyone who suffers from it can drink kombucha. In some cases, drinking kombucha can worsen the condition and cause even more inflammation. We advise testing how you feel about taking it and, if you find that it is not appropriate to take it, solve the dysbiosis first.
- The importance of non-pasteurization. The traditional kombucha recipe implies that it is a live, unpasteurized drink. Only in this way are the probiotics naturally produced during fermentation preserved. In our case, the process takes so long that the drink barely contains sugar, which is why cold preservation of Mūn is not necessary.
Health benefits of Kombucha:
- Probiotics and digestion. The inclusion of probiotics in a way as easy as with kombucha improves the digestion process. In case of copious meals, a glass of kombucha will help digest them more easily . Likewise, kombucha regulates intestinal transit.
- Kombucha as part of a balanced diet. Starting with about 100 milliliters a day and increasing the amount according to tolerance and taste, kombucha is a good alternative to accompany us throughout the day. As a healthy substitute for soft drinks, to cut back on coffee consumption without giving up your energy boost, to recover after exercise, as a replacement for alcoholic beverages...
Considerations for specific consumers:
- Kombucha during pregnancy: is it safe? Mūn Kombucha is not pasteurized, so we do not recommend its consumption during pregnancy . In addition, this fermented tea is very detoxifying and its consumption can cause toxins (dietary, hormonal, environmental, etc.) to circulate through the bloodstream, reaching the fetus or nursing baby.
- Kombucha and children: what you need to know. It is very normal for the little ones at home to want to drink kombucha when they see us drinking it. We recommend not giving them kombucha until they are a little older. We can mix it with water or give them small sips to satisfy their curiosity.
- Diabetics and kombucha: understanding the nutritional table
Blancanutri shopping list: How and when to enjoy Kombucha:
- The recommended daily dose: finding your balance. We recommend starting with a small amount: about 100 milliliters a day. From here, according to taste and tolerance, it is perfectly possible to increase consumption and adapt its consumption to your daily life according to your preferences .
Where to buy Mūn Kombucha:
- Find your favorite flavor. At Mūn we produce more than 15 different flavors and 3 formats (250 bottle and 750 ml bottle and 330ml can). It may be difficult for you to decide which flavor is your favorite after trying them all. Or maybe not and you have a crush on someone in particular. Discover our varieties at munkombucha.com, in more than 8,000 specialized stores (herbalists and organic stores) and in supermarkets. Search where to buy and you will find your nearest point of sale.
- Exclusive offer for Blancanutri followers. At the end of the video we discover an incredible discount for buying online for Blancanutri followers. Go ahead and listen to it in its entirety.
