kombucha-flavoursKombucha – you might be wondering what this latest fad is all about. In 2011 sales of bottled kombucha in America doubled to almost $90 million. This fizzy, nutritious drink is actually not a new discovery, but only recently has it become one of the hottest trends in health beverages. During my last Community Cleanse, I ran a Kombucha Tea workshop with Shakti from The Holistic Chef. She is the all time guru at fermented foods and I have been having kombucha ever since.

Kombucha is made from black, white, or green tea, sugar, and a symbiotic culture of bacteria and yeast (SCOBY) which is then fermented. The bacteria and yeast that grow on top of the drink form a mushroom-like appearance. Simply said, it is fermented tea.

Kombucha is an acquired taste – fizzy, tart-like with a sour smell similar to vinegar. Some people add juice to the base brew to make it more palatable. Don’t be surprised, though, if you find some things floating in your drink as those are bits of bacteria that make kombucha great for your health.

Apart from probiotics, healthy bacteria that improve gut function, kombucha also contains good amounts of B vitamins and antioxidants. Health benefits of kombucha are primarily based on its probiotic content of good bacteria. Studies show that probiotics found in yogurt, fermented milk and other fermented foods improve gut health, strengthen the immune system, synthesize and enhance easier absorption of nutrients, reduce symptoms of lactose intolerance, decrease the prevalence of allergy in high risk individuals and reduce the risk of some cancers. Kombucha has gained popularity for its ability to boost digestive health and relieve bloating, constipation and other gut issues.

Another study shows drinking kombucha tea not only promotes digestive function, but also protects against broad-spectrum metabolic and infectious diseases. This could be attributed to the high amount of vitamin B in kombucha tea. Vitamin B promotes healthy metabolism, improves mood, helps detoxify the liver and make energy.

In comparison to fermented black tea, a study revealed that kombucha is healthier because it contains more potent antidiabetic and antioxidant properties that fight against oxidative stress and free scavenging radicals.

The health benefits of kombucha are definitely not limited to metabolic and gastrointestinal health but also has significant benefits on liver & kidney health of diabetic people.

When you introduce kombucha into your diet, start very slowly. Too much too quick can produce headaches, fatigue or stomach cramps. Aim for 1 teaspoon and increase it very 3-4 days by a teaspoon until you reach 100ml. The one I take has ginger, black strap molasses, cinnamon and lemon juice which makes it a very tasty way to start the day!

References

http://www.ncbi.nlm.nih.gov/pubmed/16696665

http://www.ncbi.nlm.nih.gov/pubmed/24192111

http://www.ncbi.nlm.nih.gov/pubmed/23907022

http://www.ncbi.nlm.nih.gov/pubmed/22591682