Boost Your Immune System With Probiotics

It’s noted that up to 80% of your immune system resides in your gut,
and your gut is sometimes referred to as your ‘second brain’. Therefore the condition of your colon is an indicator and standard of your health. The colon is one of the most common areas we harbor pathogens in the body and without enough healthy bacteria in our guts, our immune systems weaken while our toxicity levels rise.

If there is only one supplement we recommend that EVERYONE takes every day, take a high quality probiotic!  

** Note – we have only 1 more Rejuvenation Cleanse being offered this month (next one is February 25-28th).  Now is your chance to truly reset for the New Year. **

By know you’ve heard or read that probiotics are the ‘good’ bacteria in the body.
You can get probiotics in some foods like kombucha or yogurt, or take them in supplemental form.  Since we can not stress enough about their importance we’ve written on this topic before, but after reading Dr. Mercola’s recent newsletter on how bacteria interact we couldn’t help but want to revisit this very important topic.

We HIGHLY recommend you take a moment to read Dr.Mercola’s newsletter as it truly is a health eye-opener for the entire family.

Did you know your body is loaded with over 100 trillion bacteria, both good and bad? 
And that these bacterias actually have a language in which they ‘talk’ to one another? 85% of this bacteria should be the ‘good’ bacterias which help boost your immune system, prevent over-growth of micro-organisms such as candida, help overall with your digestion of food and nutrients, and create a more ‘regular’ elimination cycle. Only 15% should be anything other than beneficial bacteria in your body.

Are your bacteria ratios off?
Here is a list of things that may compromise an otherwise healthy bacteria system:

  • taking antibiotics
  • eating processed foods
  • agricultural chemicals such herbicides, fungicides and insecticides sprayed on produce
  • drinking chlorinated and fluoridated water
  • air and water pollution

A list of imbalances that may benefit from probiotic supplementation:

  • chronic fatigue syndrome
  • ADHD
  • Fibromyalgia
  • chronic skin conditions
  • rheumatoid and osteoarthritis
  • lupus
  • IBS, Chron’s Disease, & Ulcerative Colitis
  • Type 1 Diabetes

Bring your body’s bacteria back into balance:

  • If a daily serving of sauerkraut doesn’t sound appealing, make sure to take a high quality probiotic supplement. Probiotics are incredible detoxifiers and chelaters. They detoxify many toxins including heavy metals from our body while enhancing our natural antioxidant status. Our favorite probiotics supplements Dr Ohirras (available at the bBar),   MercolaJarrowsDr Natura, and Renew Life
  • While we praise the power of plant based foods and caution over-consumption of dairy, raw milk cheeses made from grass fed milk and raw milk kefirs may also be a good source of probiotics. Since these foods may not be on your daily consumption list, it’s best still to supplement with a probiotic capsule.

DIY Kombucha

Kombucha can’t be made overnight, but you can buy a scoby (starter) and get a batch of your own special probiotic rich brew started. 

Here’s what you’ll need:

3 1/2 quarts water
1 cup white sugar
8 bags black tea
2 cups of a starter kombucha tea either from your last batch of kombucha or an unpasteurized, non-flavored store bought kombucha
1 scoby (or 1 scoby per fermentation jar
if you are splitting the batch)
Additional, Optional flavors (to be added near end of the fermentation process): a couple cups of chopped fruit or fruit juice, a few tablespoons of your favorite flavored tea or a few tbsps of herbs or spices
A large stock pot
1-gallon glass jar (or you can use two 2-quart glass jars
if you have 2 scobies)
cheesecloth and elastic bands
Six 16-oz glass bottles with plastic lids for bottling your finished product


1. Make A HUGE Pot of Tea: Bring the water to a boil. Remove from heat and stir the sugar in to dissolve. The bacteria feed on the sugar in kombucha. Sugar is imperative to kombucha’s fermentation process. Steep the teabags until the water has cooled, then remove them.
2. Add the Kombucha Starter: You must have a starter. Either 2 cups of an unpasteurized store bought kombucha, or two cups of one you’ve made previously. Stir this starter into your cooled tea. (This starter creates acidity preventing any bad bacteria from invading your new batch during it’s first few days of fermentation.)
3. Transfer to a glass container with the Scoby: Use a 1-gallon glass jar or use two 2-quart jars. Using clean hands, gently place the scoby into the large glass jar, or use two scobies if you have two jars. Cover the top of the jar with a few layers of cheesecloth and secure with a rubber band.
4. Let is Ferment: The jar should be kept still, out of direct sunlight, and at room temperature. Allow it to set for 7 to 10 days. Check the kombucha and scoby regularly. A new layer of scoby should begin to form in a few days. A healthy kombucha will also have sediment, bubbles, and stringy bits.
5. Taste it! At day 7 start tasting the kombucha. When you’re about two days out from bottling add any infusions (cut fruit, juice, teas, flavors, etc) you’d like to add. When you find the taste to be the perfect balance of tart and sweet your batch is ready to bottle.
6.  Remove the Scoby, any additions like fruit or herbs, and start your next batch: To keep an ongoing batch of kombucha and your scoby reusable start at step one again here and create another pot of tea. Using clean hands, take the scoby out of your first batch along with 2 cups of tea you’ll use as your starter. Set the scoby on a plate until the new tea is cooled, in it’s glass jar, and where you can drop the scoby in. Check your scobies bottom side and remove the bottom layer if it’s getting quite thick.
7. Bottle It: After you’ve measured out your starter tea from this batch of kombucha start bottling into your six 16 ounce jars. If you did not infuse any flavors in, you can do so now as well. Leave about a half inch of room in each bottle.
8. Almost done. Store the bottled kombucha at room-temperature out of direct sunlight and allow 1-3 days for the kombucha to carbonate. Taste as you go. Refrigeration will stop the fermentation and carbonation process.
9.  Drink your kombucha within a month.

We Have only 1 More Beaming Rejuvenation cleanse This Month!!

Sign up for  the last week of our January cleanses – Jan 28th – 31st.

AND DON’T FORGET YOUR SUPERFOODS!  Order beaming protein, superfoods, or greens protein powder online or pick it up at bBar for when you can’t make it in.

** Our next Rejuvenation Cleanse will only be offered 1 week in February so now is your chance to really reset for the New Year. **

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