Kombucha

The cloudy drink with brown squishy floaties…

Kombucha is no new fad, it is suggested to have originated in China in 220BC.

Kombucha is a made by fermenting black or green tea with a SCOBY (Symbiotic Culture Of Bacteria and Yeast) and sugar. The bacteria feed off the sugar producing acetic acid and carbon dioxide, turning the tea into a sour and fizzy drink. The amount of sugar remaining depends on how long the drink is left to ferment for. Kombucha can also contain low levels of caffeine and alcohol.

Kombucha is a living, growing organism, quite similar to cultures that activate yoghurt and transform cabbage into sauerkraut. While the research specific to kombucha’s health benefits to humans is limited, probiotics and antioxidants which are found in kombucha, are well known to promote health. The probiotics developed during fermentation may aid gut health and immune function, and the antioxidant polyphenols provided by the tea are substances that fight free radicals (reactive molecules that can damage our cells). Kombucha also contains B vitamins and some minerals.

The nutrition and health benefits of Kombucha depend on the type of bacteria and yeast present, the time and the temperature of the fermentation process, and the types of sugars used. To find a good commercial kombucha ensure: the drink is refrigerated, made from a SCOBY not an extract (should have floaties), free from processed sweeteners and other added ingredients, and have a sugar content below 5g per serving.

Bottom line

Kombucha is no miracle drink, it can be a beneficial addition to a healthy diet, however drinking kombucha isn’t going to compensate for an overall unhealthy diet. It can be a good alternative for people looking to avoid alcohol or soft drinks.