The popularity of fermented foods
Fermented foods have gained popularity over the last few years, as health and wellness has become a bigger priority and studies of fermentation have connected it to numerous health benefits.
Fermentation is a metabolic process in which microorganisms (yeast and bacteria) convert carbohydrates into organic acids and alcohol. This process doesn't only increases the shelf lives of products, like yogurt, kefir, wine and pickles, and deepens their flavours, but studies on fermentation have uncovered anti-bacterial, antioxidant, probiotic properties that improve gut health, support the immune system and stimulate the detoxification of the liver. And organic acids are responsible for many of these benefits.
Produced through the fermentation process, organic acids are the most versatile ingredients in the food and beverage industry. Long used in animal feed to increase the number of nutrients, organic acids have increasingly gained recognition for their contributions to improving human health, too.
What are organic acids?
Organic acids are produced by various microbes, found in foods or in our own bodies by metabolizing food molecules, nutrients, neurotransmitters, or toxins. They transform as they influence, and are influenced by, various enzymes within cells, helping our bodies break down proteins, carbohydrates and fats, so we can properly absorb their nutrients. Organic acids can be naturally present as food components--for example, the acids in Gutsy Kombucha --or added artificially, as acidulants, preservatives, emulsifiers, antioxidants, or flavors. But they’re not just found in food--organic acids are used in pharmaceutical and chemical processes, including penicillin production.
Why are they important?
Testing levels of organic acid can give insight into how the body is functioning, like nutrient levels, hormone function, detoxification, and digestion, which are critical to understanding our overall health. These additives can act as buffers to regulate acidity, antioxidants, preservatives, flavor enhancers, and sequestrants in the body. They also contribute vital energy to the body, giving additional energy to cells in the brain, muscles, liver, skin, etc. And as consumers demand more organic foods, the use of organic acids is expected to increase.
The different kinds of organic acids
There are three kinds of organic acids most commonly found in kombucha: acetic, glucuronic and gluconic.
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Acetic acid:
This acid is what gives vinegar its distinct taste. Acetic acid also has strong antibacterial properties, which help our bodies fight off infections. And it has been found to oxidize fatty acid enzymes in the liver to suppress the accumulation of body fat.
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Glucuronic acid:
This acid is produced due to the oxidation of glucose during fermentation. It is best known for its detoxifying properties. It binds with toxin molecules and flushes them from the body through the kidneys, which helps protect the liver and keeps it functioning efficiently.
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Gluconic acid:
This acid promotes the growth of bifidobacteria, a type of good bacteria found in our guts and often in probiotic food products. Increased bifidobacteria in the intestinal microflora regulates and improves digestion. And a happy gut is a happy you!
So now, you can enjoy your kombucha knowing your body probably loves it as much as you do!
Cheers!