What is Kombucha? Good for you?

What is Kombucha?

Kombucha has been consumed for thousands of years and is a fermented probiotic drink. The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as "The Tea of Immortality". It has been used in Eastern EuropeRussia and Japan for several centuries. It's from Japan in 415 AD that the name kombucha is said to have come.

Kombucha is a sweet fermented drink made from combining black tea with sugar and a kombucha culture, also known as a SCOBY (Symbiotic Culture Of Bacteria and Yeast). SCOBY is beneficial bacteria and yeasts that work synergistically together to produce a certain type of ferment. The sugar and caffeine is used all up in the fermentation process so don’t worry, it has very little caffeine or sugar in the final product.

 Kombucha is brewed (or fermented) over a course of 7-31 days.  The final product is naturally carbonated. At only 30 calories per cup (where no other ingredients are added), kombucha is a low-calorie way to boost your health by providing your body with essential nutrients.

The brewing process for kombucha is simple. Once it begins, it produces a range of vitamins, minerals, acids, and enzymes that have amazing health benefits.

The Benefits of Kombucha

This nutrient rich drink improves a person’s health in many ways due to its antiviral, antifungal, and antibiotic properties. The fermenting process of kombucha produces the below acids:

  • Lactic Acid—Assists blood circulation and can help with constipation and stomach complaints
  • Acetic Acid—Can inhibit bacteria that is harmful to the body
  • Usnic Acid—A natural antibiotic
  • Oxalic Acid —Encourages cells to produce energy
  • Malic acid—Aids the detoxification of the liver
  • Gluconic Acid—Reduces instances of thrush and other candidiasis
  • Butyric acid—Strengthens the wall of the gut

Health Benefits of Kombucha:

  • Detoxification (Kombucha contains a powerful detoxifier glucuronic acid which binds the toxins entering the liver and eliminates them out of the body via kidneys).
  • Antioxidant power (Antioxidants look out for the oxygen free radicals and neutralize their effects repairing and protecting the body from diseases and inflammations).
  • Hepato-protective qualities (Helps in restoring levels of glutathione).
  • Cancer (Glucaric acid present is quite effective in prevention of various types of cancer).
  • Anti-microbial effects (Acetic acid and other anti-microbial components provide protection against a range of microorganisms including Staphylococcus aureaus, Staphylococcus epidermis, Escherichia Coli, Salmonella enteriditis, Pseudomonas aeruginosa, Listeria monocytogens and Helicobacter pylori).
  • Diabetes (Aids in superior deterrence of elevated blood glucose levels).
  • Arthritis (Glucosamine present stimulates the production of hyaluronic acid which helps in the maintenance of cartilage structure and provides relief from the pain).
  • Cholesterol (Anti-lipidemic properties of kombucha helps in reducing the absorption of LDL cholesterol (bad cholesterol) and triglycerides and elevate the levels of good cholesterol-HDL cholesterol in the body).
  • Gastric ulcers (Antioxidants and phenols present helps in protecting the mucin content in the gastric tissues and decrease the secretion of excess gastric acids).
  • Cellular health (Reduces cellular toxins).
  • Digestion (Digestive enzymes present enhance the effects of glucuronic acid and aids in the breakdown of proteins and sacchrides making the digestive system more efficient).
  • Stronger immune system (Anti-inflammatory and anti-microbial properties of kombucha help in fighting various bacterial and viral infections).
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How Often to Consume Kombucha

If you decide to drink kombucha in its many forms, you can do so every day. Aside from the health benefits listed above, it is refreshing to know that there is a fizzy drink on the market that is not laden with calories and chemicals. You can even enjoy drinking it on the go, knowing that you are boosting your health.

Bridget BergensComment