By this stage you have probably heard about kombucha tea, it is this fermented tea that has been consumed in Asia for thousands of years, and is said to have many health properties. A few years back it became pretty popular in western countries, it is sold in many supermarkets and you can find all kinds of bottled kombucha flavors.
Kombucha is believed to have originated in China around 220 b.c., where it was used as a healing and digestive aid. The drink was named after a Korean physician (Dr. Kombu) in 414 a.d., by a Japanese Emperor. Kombucha means Kombu’s tea.
Kombucha is made by adding specific strains of bacteria, yeast, and sugar to black or green tea that is then left to ferment for a week or more. It is believed to be this miracle drink that can cure it all (someone even proclaimed to it curing cancer).
But are its benefits myths or is it really as healthy as it is believed to be?
Kombucha contains B vitamins (but in a really small amount), antioxidants, and probiotics. Due to its fermentation process, it helps improve digestion and more balanced gut microbiome, but there is still not enough data to back up the gut health claims of some nutritionists.
It’s important to have into account that by the end of the fermentation cycle caffeine from the tea remains, as well as some sugar and a very small amount of alcohol usually between .5% and 3% depending on the time of fermentation.
Experts agree that, even though the miraculous claims are not 100% accurate, it is still a good drink (in moderation) to complement a healthy and balanced diet. That being said, we did get SCOBY (that we have named scooby doo) from a friend, that’s the bacteria needed to ferment tea and make kombucha, so we are going to give it a try and experiment with different flavors.