Kombucha is a refreshing, fermented, and probiotic drink, traditionally made with sweetened tea, with a very characteristic acid and complex kombucha flavors, more or less sweet. It is a healthy and attractive alternative to soft drinks and other sugary drinks. It is originally from Asia, China where it was consumed more than 2,000 years ago.
The Seattle kombucha company adopted kombucha as an official drink with various kombucha flavors and since then it began to become popular in the West. The bug that makes magic happen and tea with honey becomes a delicate drink with some gas, acidity and a lot of grace is the organic Seattle kombucha SCOBY (Symbiotic Colony Of Bacteria and Yeast)
Research has shown the health benefits of the important nutritional cocktail it provides which includes;
It serves as a good source of probiotics. Kombucha is made through a process of fermentation that produces probiotic microbes. These probiotic microbes maintain the balance of bacteria in the body system. The fermentation process produces acetic acid (which is also found in vinegar) and other acidic compounds, traces of alcohol, and gases that make it carbonated. During this process, bacteria and yeast form a fungus-like film on the surface of the liquid. It contains several species of lactic acid bacteria that may have a probiotic function. Probiotics provide healthy bacteria to the gut, helping to improve many aspects of health, including digestion, inflammation, and even weight loss.
It is also a good source of polyphenols that acts as antioxidants substances that protect the cells. Antioxidants are compounds synthesized by plants such as fruits, leaves, etc. which are essential to maintain health. Antioxidants in food and drink are better for health than supplements. Kombucha, especially when made with green tea, has an antioxidant effect as green tea is rich in a group of antioxidants called polyphenols, especially catechins. Consumption of kombucha regularly reduces liver toxicity caused by toxic chemicals, in some cases by at least 70%. The level of antioxidants present in Kombucha depends greatly on the type of tea and the fermentation process.
Antibacterial and antifungal
Kombucha is an antibacterial and antifungal drink. One of the major substances produced during the fermentation process of kombucha is acetic acid which is also abundant in vinegar. The acetic acid produced can kill many potentially harmful microorganisms. Kombucha made from black or green tea appears to have strong antibacterial properties, particularly against infection-causing bacteria and Candida yeast. These antimicrobial effects suppress its growth but do not affect the beneficial probiotic bacteria and yeasts involved in kombucha fermentation. The health relevance of these antimicrobial properties is not yet clear.
It reduces cardiac risk
Heart disease is the leading cause of death in the world and studies in rats show that kombucha can greatly improve two markers of the disease, LDL cholesterol, the bad cholesterol, and HDL cholesterol, the good one. Even more important, tea (especially green tea) protects LDL cholesterol particles from oxidation, which is believed to contribute to heart disease. Green tea drinkers have up to a 31% lower risk of developing cardiovascular disease, a benefit that can also be applied to kombucha.
It affects more than 300 million people around the world. It is characterized by high blood sugar levels and insulin resistance. A study in diabetic rats found that kombucha slowed the digestion of carbohydrates, which lowered blood sugar levels. Liver and kidney function also improved. Kombucha made from green tea is likely to be even more beneficial, as the infusion itself has been shown to lower blood sugar levels. green tea drinkers had an 18% lower risk of becoming diabetic.