What Even is Kombucha?
We’ve all heard about it, seen it, and probably tasted it by now. Its unique tangy flavor is intriguing at first to some, and repulsive to others. Kombucha is a mystery to most, and its trend in popularity is due to supposed health benefits, but what is it, really? Today we’re going to unpack the history and true effects of Kombucha.
Simply put, kombucha is fermented tea. Most commonly using green or black tea, kombucha brewers add sugar, bacteria, and colonized yeast cultures to activate the fermentation process. The uniqueness of kombucha comes from the mushroom-looking bacteria and yeast culture, which sets it apart from other fermented beverages as it has a vinegar sent at first. Sound gross? We thought so too at first, but with flavors like Lavenderade from brands such as Lenny Boy, you’d be pleasantly surprised by how refreshing and energy boosting this can be. The health benefits are also off the charts! And many have told us that even if they didn’t like it at first taste, they found themselves hooked (not a bad addiction to have)!
Historically, it has been around for over 2,000 years, first being recorded in the fat east in china during the Tsin Dynasty where it had the title “Tea of Immortality.” The cultures in kombucha do produce alcohol, but the levels are so low that the tea typically only reaches 1% alcohol content.
The Health Benefits
There is limited research on the health benefits of kombucha, but there is enough about fermented foods to know a few. Thanks for the fermentation process, kombucha’s bubbly texture offers both improved digestion and immune functions. To get down to the nitty-gritty, kombucha offers enzymes, organic acids, vitamins, and probiotics that all contribute to the benefit of your health. Some researched health benefits include:
- Gut health
- Disease prevention
- Improving cholesterol
- Antibacterial and antimicrobial benefits
- Reducing diabetic complications