The Importance of Using Raw Fruit in Kombucha

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Fermented raw fruit adds amazing health benefits giving this kombucha an extra boost of power!

Fermentation releases antioxidants. Why do many of the varieties of Purely Living Kombucha consist of raw fruit? This important ingredient adds incredible benefits when used during the fermentation process. Raw fruit is high in antioxidants which is why Purely Living uses this vital ingredient. Instead of using pasteurized juice, dried essences, and extracts which have undergone a heating process, Purely Living uses unheated and unpasteurized food to help retain antioxidants. Retaining these antioxidants is vital since the fermentation process increases bioavailability of antioxidants. According to studies, fermentation aids in releasing antioxidants that are normally bound by plant cell walls. Fermentation helps to break down plant cell walls “leading to the liberation or synthesis of various antioxidant compounds,” (1) This gives consumers a greater benefit of additional antioxidants normally unavailable in eating raw fruit. In addition, antioxidant activity is also increased because  of “an increase in the amount of phenolic compounds and flavonoids during fermentation, which is the result of a microbial hydrolysis reaction.” (1)

Free radical terminators and metal chelators. Antioxidants are well known for the many incredible benefits to the human body. “These antioxidant compounds can act as free radical terminators, metal chelators, singlet oxygen quenchers, or hydrogen donors to radicals.” (1) In addition, “The production of protease, α-amylase and some other enzymes can be influenced by fermentation that may have metal ion chelation activity.” (1)

Ferment fruit, not dust mites! Purely Living Kombucha is fermented extra-long using a unique fermentation method. The strictly controlled environment allows direct and immediate fermentation of tea and raw ingredients instead of dust, dust mites, and other air-borne pathogens resulting in additional fermentation time of the pure ingredients. See how dust mites and air-borne pathogens contaminate kombucha here. In other words, instead of wasting time on the fermentation of air-borne particles, the raw ingredients are fermented exclusively and immediately thus giving an additional longer and more effective fermentation time.

Can you see your hand through a glass of fruit kombucha? Evidence of antioxidants are clearly seen in the bright colors of the kombucha from the fermented, raw fruit. Further evidence is revealed by looking at a clear glass of Purely Living Kombucha. When looking through this glass of kombucha, your hand cannot be clearly seen. It is so full of enzymes, cultures, and raw fruit that a glass of this kombucha is not transparent.

Why are so many customers raving about the potency and power of Purely Living Kombucha? Using raw fruit in a strictly controlled, pure environment is what makes this kombucha so effective.



(1)    Hur, Sun & Yuan Lee, Seung & Kim, Young-Chan & Choi, Inwook & Kim, Geun-Bae. (2014). Effect of fermentation on the antioxidant activity in plant-based foods. Food chemistry. 160C. 346-356. 10.1016/j.foodchem.2014.03.112.

Wang CY, Wu SJ, Shyu YT, J Biosci Bioeng. 2014 Apr;117(4):449-56. doi: 10.1016/j.jbiosc.2013.10.002. Epub 2013 Nov 8. Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation.

Chye, Fook Yee & Wan Ooi, Pei & Seah Young, Ng & Rosni Sulaiman, Mohd. (2017). Fermentation-Derived Bioactive Components from Seaweeds: Functional Properties and Potential Applications. Journal of Aquatic Food Product Technology. 27. 10.1080/10498850.2017.1412375.

Parrella, Alfredo & Caterino, Emanuela & Cangiano, Margherita & Criscuolo, Emma & Russo, Chiara & Lavorgna, Margherita & Isidori, Marina. (2012). Antioxidant properties of different milk fermented with lactic acid bacteria and yeast. International Journal of Food Science & Technology. 47. 10.1111/j.1365-2621.2012.03127.x.