Kombucha: A bubbling blend of taste and health benefits
Although not everyone reaches for it daily, kombucha is slowly gaining popularity. You can find it in various flavours in supermarkets and health food stores or prepare it yourself. It's a beverage that will surprise not only with its taste but also with its health-promoting properties.
Kombucha is a fermented drink based on black or green tea, often enriched with additional flavours. The fermentation process gives it natural bubbles, making kombucha a potential alternative to less healthy carbonated drinks.
How to make kombucha?
Although the base of the drink is tea, preparation wouldn't be possible without SCOBY, a special culture of bacteria and yeast. It's commonly called a tea fungus or Japanese mushroom. The fermentation process typically lasts from 7 to 30 days and takes place at room temperature. It all depends on how sour you want the kombucha to be. It's a bit like pickles—the longer they ferment, the tangier they get.
During fermentation, yeast and bacteria metabolize the sugar, resulting in various compounds in kombucha. You can find acetic acid and lactic acid, which add a slightly sour taste; carbon dioxide, which naturally carbonates the drink; and also probiotics, enzymes, and polyphenols.
Properties of kombucha
Kombucha is not only a curiosity on the market and an alternative to carbonated drinks; it's also a source of valuable nutrients and natural support for the body. The fermentation process leads to the development of live bacteria cultures, which can support a healthy gut microbiome. This is a simple path to improving digestion or strengthening the immune system. Scientists have no doubts that the gut is our second brain and deserves proper support. Additionally, kombucha contains polyphenols (especially in the green tea variety), which help fight free radicals in the body, and vitamins from the B and C groups, which are important for the proper functioning of the body, including supporting the nervous and immune systems.
A study was conducted on a group of 38 people. Each participant consumed 200 millilitres of kombucha daily for eight weeks. After this period, an increase in the population of Subdoligranulum bacteria, which produce the gut-beneficial sodium butyrate, was observed. Moreover, kombucha contributed to an increase in fungal diversity while limiting undesirable varieties. In people with obesity, there was a significant reduction in Ruminococcus and Dorea bacteria, which are associated with being overweight.
The study suggests that regular consumption of kombucha may be a simple way to improve gut health, potentially contributing to weight reduction. Thus, kombucha may prove to be a natural aid in the fight against excess weight.
The content on our services is for informational and educational purposes and does not replace medical consultation. Before making health-related decisions, consult a specialist.
