On this episode of The Kombucha Kamp podcast, Hannah Ruhamah discusses various topics related to nutrition and health. First, the concept of orthorexia is explained, and the benefits of having a balanced diet alongside the benefits of fermented foods and drinks.
For those of you who are brewing and fermenting at home, storage and maintenance tips for kefir, water kefir grains, and kombucha are also shared.
Hannah also touches upon the importance of community, emotional buying decisions, and the trend towards valuing prebiotics vs. probiotics products that have gone through a pharmaceutical process.
Ready to start your own home brew, or re-up on your Kombucha and fermentation supplies & best practices? Get it all on our website https://www.kombuchakamp.com/. There you'll also find our fermentation courses, 30 day Kombucha challenge, our Big Book of Kombucha, and more!
Thanks for listening and we'll catch ya on the next episode!
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[00:02:58] Kombucha makers, how's your brewing?
[00:05:00] Sourdough starter can be refrigerated for storage.
[00:08:03] Store grains in the fridge to preserve nutrients.
[00:12:55] Control flavor and sugar, helps diabetes.
[00:16:01] Dilute kombucha with water for improvement.
[00:20:05] Ideal temperatures for fermented drinks and milk.
[00:22:56] Feed grains regularly, brew for flavor/nutrients.
[00:27:23] Diet perfectionism hinders the immune system.
[00:28:42] Intentional eating transforms bodily response to nutrients.
[00:34:54] Book signing and warehouse hours in California.
[00:35:34] Adding dehydrated fruit depends on the SCOBY hotel.
[00:41:23] Probiotics misunderstood, prebiotics important for health.
[00:44:44] Diverse microorganisms adapt to their surroundings.
[00:46:54] Shared values unite, fermented food better.
[00:49:26] Share, follow, love, gratitude, Mama Mondays.
