Raw Culture FAQs
Kombucha is still quite new to most people, these are some of the most common questions we are asked about Raw Culture Kombucha.
Raw Culture Kombucha is a low calory, sparkling soft drink made from tea. Not only is it great tasting but it is that is naturally low in sugar, packed with antioxidants, beneficial acids and is rich source of B-vitamins. Not only that but it is known to promote good gut health and cognitive function.
No, Raw Culture is not alcoholic. During fermentation, yeast converts sugar into alcohol and carbon dioxide, however, Acetobacter and Gluconobacter which gives kombucha its unique tang then metabolises the alcohol to produce Acetic and Gluconic acids leaving our kombucha completely free from alcohol.
Kombucha is rich source of antioxidants, B-vitamins and is far more palatable than apple cider vinegar. Scientific studies have indicated benefits such as….
- helping with weight loss.
- reducing appetite.
- balancing the body’s pH.
- regulating blood sugar levels.
- lowering high cholesterol.
- improving digestion.
- boosting the immune system.
- providing probiotics (good bacteria) to the gut.
- an improved social status, respect and adoration of your peers.
Of course! No animals are involved in the production of Raw Culture Kombucha. The environment is very important to the core values we have built Raw Culture.
Yes – One of the main driving factors to starting this business is the fact that Ash (co-founder) suffers from Crone’s disease and uses diet to manage his condition, fermented and “live foods” help keep his gut happy. Chris was making kombucha and the two of them refined the recipe to perfection.
The term SCOBY is and acronym for “symbiotic culture of bacteria and yeast” that we use to inoculate the kombucha. The culture contains yeast, Gluconobacter and Acetobacter which all work together to consume the sugar and create the beneficial acids that give kombucha its unique tang