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WELCOME TO KOMBUCHA PH!
THE OFFICIAL WEBSITE OF BORVO KOMBUCHA

The first in Cebu to bring you home-brewed Kombucha. Unpasteurized, natural, fizzy probiotic drink.

So what is Kombucha and why it’s so healthy  for you?

Kombucha has been consumed for thousands of years and is a fermented pro-biotic drink that originated from China but oftentimes is credited to be originated from Russia.

It is made from tea, sugar, a scoby and a starter from a previous batch (you will need a starter kit to start brewing kombucha).

The sugar and caffeine is used all up in the fermentation process so don’t worry, it has very little (if any) caffeine or sugar in the final product.

A SCOBY is an acronym for symbiotic colony of bacteria and yeast.  In short, it’s beneficial bacteria and yeasts that work synergistically together to produce a certain type of ferment.

Kombucha is brewed (or fermented) over a course of 7-31 days.  The final product is naturally carbonated making this a fizzy and tasty drink.

Kombucha has been known to have some amazing health benefits, let’s dive into this topic!

 

WHY IS KOMBUCHA SO HEALTHY FOR YOU

 

Kombucha around the world is considered a healing drink and it has some amazing health benefits.

It should be noted the kombucha can not heal, it just brings your body into balance to allow your body to heal naturally!

Here is a list of healing properties from drinking 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

 

BORVO Kombucha Frequently Asked Questions 

Why should I drink BORVO Kombucha?

Drinking Kombucha promotes better health by detoxifying and improving the efficiency of your digestive system which boosts immunity.  All fermented foods are good for you in this regard – let your palate help you decide which ones are a good fit for you!

How much BORVO Kombucha should I drink?

It is recommended to begin drinking 100ml-250ml on an empty stomach 2x a day followed by plenty of water to flush the toxins. Over time, you can increase your intake as your body craves it.

What is the lifespan for a bottle of BORVO Kombucha?

Although BORVO kombucha doesn’t actually expire, we still put a “best before” label on our kombucha. That’s because we can’t guarantee it will have the same flavor, texture or alcohol content as the day it was bottled after six months go by.

What us the amount of caffeine in a bottle of  BORVO Kombucha?

The amount of caffeine in a bottle of RISE Kombucha is very small. For people who are hypersensitive to caffeine, even in very small quantities, we recommend drinking RISE Ginger because it’s brewed with white tea. The amount of caffeine per bottle of 414 ml is between 2mg (Ginger) and 8mg (Hibiscus & Rose Hips, Blueberry & Maple). If that means nothing to you, consider that Diet Coke has 46mg of caffeine and decaf coffee contains 3mg.

Does the the product need refrigeration? 

Yes. If it is not refrigerated, the content will become vinegary, continue to ferment and it will create more CO2. Much like shaking a bottle (check out the answer to question #13), leaving a bottle of kombucha unrefrigerated for too long can lead to a pretty messy situation. Treat kombucha with the same respect you’d give to milk and store it in the fridge.

Why does kombucha have to be refrigerated?

The majority of kombucha sold on the market is raw, and therefore biologically active. The fermentation process continues as long as bacteria and yeast have sugars to feed on.  Yeast are temperature sensitive, and cold temperatures keep them less active.

What happens if I drink too much BORVO Kombucha?

How can we say this politely? If you drink too much kombucha for your constitution, it can lead to an overactive GI, which means you’ll need to make a few extra trips to the bathroom. That’s why we recommend starting with a bottle of kombucha a day (414 ml) and eventually setting your limit to 1-1.5 litres on a daily basis.

Is BORVO Kombucha safe for kids?

While the caffeine content in BORVO is low, kids’ systems are obviously more sensitive than adults’, in part because their bodies are just plain smaller. For that reason, we don’t recommend kombucha to anyone under seven years old. For a general rule, kids age 4 and up can drink their age in ounces on a daily basis.

Sugar scares me, does it have sugar?

It scares us too. But the sugar in your kombucha feeds the SCOBY, not you. If you let your kombucha brew for a couple of weeks (depending on your kitchen environment), the SCOBY will consume all the sugar, leaving you with vinegar. I prefer my kombucha with a little sweetness.

I want this flavor to last forever.

Ah the permanence of impermanence. Although our original flavored kombucha may taste perfect to you after your purchase, it will continue to slowly ferment in the refrigerator. Within only a couple of weeks, the honeymoon will have come to an end and your kombucha will taste more vinegary. But that doesn’t mean you should throw out the entire relationship…I mean bottle… When my kombucha tastes vinegary, I pour myself a glass with half older kombucha and half fresh kombucha from either a recently bottled batch or from my large jug brewing on the shelf.

What are the “jellyfish” or “floaters” in the bottle?

During the fermentation process and even after bottling, the bacteria continues to flourish and produces a by-product of the fermentation.  This gel-like mass of cellulose, often resembling a jellyfish, is completely harmless and can be consumed or discarded. This is what the “floaters” or “jellyfish” are that are seen in Kombucha.

Is Borvo Kombucha safe for pregnant moms?

If you’re pregnant and you’ve never drunk kombucha before, use caution. In very rare cases, kombucha can cause a reaction in first time drinkers. It’d be terrible to be one of those rare people and have that reaction while pregnant. If you still choose to try to start drinking kombucha, please do so slowly. Start off drinking as little as 4 oz. a day, then slowly build that up as you ascertain your body’s response to this potent beverage.

Is Borvo Kombucha safe for Nursing moms?

Borvo kombucha is a detoxing agent. If you’re well-hydrated, those toxins will come out in your pee or stool. If you’re dehydrated, they can come out through your skin, your eyes, even your breast milk. It’d be terrible to have those toxins going out of you and straight into your baby.  So, stay hydrated!

Is Borvo Kombucha safe  for Diabetics?

A BIG YES! Kombucha has become especially popular as research shows it relieves diabetic complications:

  • Keeps your blood sugar levels within a normal range
  • Normalizes high blood pressure and improves cholesterol levels
  • Improves your metabolism and energy levels, which benefits the digestive system
  • The Journal of Indian Society of Periodontology published an article stating that kombucha can actually prevent, or even cure periodontal disease, which is a disease that diabetics are at a higher risk of obtaining.

What does the research say?

Kombucha has been researched for the last 150 years in labs all over the world from China, India, Serbia, Russia, Germany,Tunisia, Egypt, Iran, Korea and beyond. Many of the studies attempt to discern the mechanisms behind its reputation for helping with

  • cholesterol
  • diabetes
  • healthy liver function
  • removing toxins
  • destroying free radicals
  • chemopreventative
  • anti-microbial/anti-fungal properties