You pronounce it Kom-boo-CHa.
If you’ve never heard of this wonderful drink, Kombucha is a very pleasant spritzy fermented sweetened tea with a lot of health benefits.
Although some of you may not have heard of this drink, it has been around for a very long time (like thousands of years). It first appeared in China about 220 A.D.
Kombucha is full of healthy probiotics, similar to yogurt, kefir and kimchi which are all full of beneficial “good” bacteria that help keep you regular, improving digestion and boosting your immunity.
There is a very little bit of caffeine and B vitamins in Kombucha which will give you some energy, but not enough to cause an issue unless you drink a lot of it, which it not recommended. If you do drink too much of it you could cause lactic acidosis (a buildup of lactic acid in the blood which can be life-threatening). If you have any stomach issues it is suggested you only drink about 8 oz. a day to begin with and see how it affects you.
Kombucha is a sugar-sweetened tea that is fermented with a starter culture (called a SCOBY) that will produce an effervescent, tangy-tart drink. It will also produce a small amount of alcohol (about 5%) which should not cause a “buzz” (you would have to drink about 6 or more 12 oz. bottles to get the same amount of alcohol in a light beer).
The antioxidants in Kombucha help promote healthy liver and kidney function and may reduce diabetic complications. If purchasing it retail, you will need to watch out for added ingredients. Even though it is made with sweetened tea, the sugar actually ferments off leaving very little sugar in the finished product, so try to find one with 5 gms of sugar or less per serving. Also look for hard to pronounce ingredients – they should be as natural as possible to give you the drink you really want to ingest.
D-saccharic acid-1, 4-lactone (DSL) and Vitamin C that is present in Kombucha help protect against cell damage, inflammatory diseases, tumors and overall depression of the immune system. As well, the probiotics also support the immune system.
According to Dr. Axe and a study published in Cancer Letters, Kombucha is also beneficial for cancer prevention and recovery. Apparently, consuming glucaric acid, which is found in Kombucha, reduced the risk of cancer in humans.
Research has also shown that drinking Kombucha will help with leaky gut and stomach ulcers and is even proven to be effective against GERD, heartburn and ulcers similar to products such as Zantac and Prilosec. It may also help heal candida yeast overgrowth by restoring balance to the digestive system with live probiotic cultures that will repopulate the intestinal tract with healthy bacteria. This would be very helpful after a dose of antibiotics.
Also a study from 2005 found that Kombucha improves metabolism and limits fat accumulation helping to reduce weight, since it is high in acetic acid (like apple cider vinegar) and polyphenols.
I’ve actually become a huge fan of Kombucha in the last few weeks and think it could be a very healthy addition to any dietary lifestyle, but very pricey, and I am starting to read about making it at home. If you find you might be intrigued/interested the book I’m reading is “The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea“, click this link and head over to Amazon.ca – the Kindle edition is only $2.99.
Have a wonderful day and week ahead.