BBefore 2025, he was appointed the year of the health drink, before Matcha Lattes became a state symbol and before someone talked about his intestinal microbiome in educated company, there was Kombucha. A slightly leading vinegar drink made of black or fermented green tea: it is the original intestinal health potion.
In 2010, Lindsay Lohan reached the headlines to drink it, has been summoned as a wonderful drink responsible for reducing inflammation, treating hypertension and supporting a healthy immune system (although more studies are needed to support these statements), and is full of probiotics, the most commented health supplements of all the time.
The show star is a viscous album of living bacteria called Scoby (symbiotic culture of bacteria and yeast), also called “fungus” or “mother”, which causes a simple mixture of tea and sugar to the ferment. It may sound disgusting, but trust me, this floating gel of active cultures can do heavy job and has existed for a long time.
After fermentation, kombucha contains vitamin C, B6 and B12, thiamine, acetic acid and lactic acid, and depending on how long it has been fermented, small levels of sugar and alcohol. The carbonation level will also depend on the length of beer. Personally, I prefer an organic backward kombucha with a soft level of effervescence and without aggregate sugars (one of my favorite brands is the equinox, with its raspberry and sap flowers taking first place in my revision of the best intestinal health drinks). But, if a sweet tail flavor is more on its street, you can also find it, thanks to the “booch boom.”
What is Kombucha?
“Kombucha actually dates back to more than 2000 years,” explains Claire Johnson clinical nutritionist. But there is no great history of origin. There are some stories about this that originate in China, Korea, Russia and Germany, where it was consumed as popular medicine and “elixir of life”.
In the 1960s, a Swiss research project confirmed the health benefits of drinking kombucha, giving it a commercial impulse, and in the eighties and ninety years, Kombucha became more popular as the HIV/AIDS epidemic led many people to seek responses in alternative health and nutrition.
Later, its commercial fermentation process was under narrower scrutiny because the drink is more alcoholic than expected. The officials were concerned that the children could be drinking the “non -alcoholic” drink and was eliminated from the Whole Foods and more regulated shelves. Kombucha contains alcohol trace elements, but should not find anything greater than 0.5 percent of ABV on the shelves of its local healthy food store these days.
In the AugHts, it was favored by the same multitude of Bougie health that changed cow's milk for soybeans and made juice cleansing. Since then, both tendencies have fallen out of favor, but Kombucha continues to live due to their powerful probiotic content. I have been drinking it for a decade and I am completely convinced of the benefits.
Now that it is great to take care of its intestine, the Kombucha market has exploded and there are tons of intestinal health drinks to choose from. Not everyone is created the same and with so many different varieties and flavors available, it can be difficult to know which is the healthiest and the most ethical to consume: there are variable practices and standards for the collection of tea after all and consuming sugar every day is not exactly good for you.
It is guaranteed that any fermented tea brand will be better for your skin, digestive health and immune function than a sugary soda or a cup of tea with two sugars. But it is worth monitoring the label for the high sugar content and artificial flavorings.
I have tried all brands and style, from effervescent soda -style cans and gently bright bottles that are marketed to the curious sober to the skeletons in powdered kombucha. My favorite mixtures have always been flavored or with a taste of minimum natural ingredients, such as ginger and the most cloudy, smaller and more spicy, better. I have also favored a glass bottle, so marks like Equinox and Brewery have been my option for years.
Kombucha health benefits
“There are several types of kombucha, including traditional flavors such as ginger, lemon and berry, and those infused with herbs, spices or even superfoods such as turmeric or matcha,” explains Johnson. “The healthier kombucha is typically one with minimal sugar added and made with high quality ingredients. Opting for raw and non -pasteurized kombucha is often considered the best option since it retains beneficial probiotics. ”
Johnson points out that a good quality kombucha should have a clean and vibrant flavor with a balance of acidity and sweetness. “Look for one that is raw and without pasteurized, since it will have the most active probiotics. Avoid kombucha with high sugar content and verify the brands that use organic ingredients. The ingredient list must be simple, with tea, sugar and the scoby (or live bacteria) as the main components, ”he advises.
Of course, any healthy drink is usually more expensive than a cheap can of sodas. Just the other day I tried a variety of well -being cocktails in glass bottles that cost £ 5 each. But you can find affordable kombucha, you just have to know what to look for. The legend of Rugby Jonny Wilkinson Kombucha Brand One Living (Pack of 12, £ 14.17, Amazon.co.uk) was voted as one of the most affordable in my review of the best. But, of course, you can make your own kombucha at home: all you need is a scoby to start and you can take this from a bottle of bought Booch.
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Drinking kombucha instead of sugary drinks such as juice and in the afternoon instead of the wine has totally transformed my intestinal health over the years. Unlike kefir, it is not something to start the day because I find soft drinks too intense in the morning. Usually, I drink kombucha two or three times a week with my lunch or at night. I find that the flavor vinegar awakens my taste papillae and that my stomach feels happier throughout the week, similarly, acts as a great peak. It is also free of dairy, so if live bacteria of foods such as yogurt and kefir are being lost, this fermented drink is a sound replacement.
Over the years, Kombucha has helped me reduce the drinks that bother me the intestine, such as those that take into account sugar and alcohol. Although it is possible that they do not realize, the more sugary drinks consume, the more he will feed harmful bacteria in his stomach and allow him to overcome the friendly bacteria. This can lead to digestive problems, skin problems, greater inflammation and under mood.
In fact, when I talked to Millie Mackintosh about his new book Bad drunkWe agreed that Kombucha is one of the best drinks for anyone who wants to cut or divert alcohol. Its ability to give it a buzzing is due to caffeine content. There is not a lot since the fermentation process reduces the caffeine of tea, however, the combination of a small amount of caffeine, a bright mouth feeling and a spicy flavor and flavored flavor is really the perfect way to refresh your senses.
Johnson points out that if you are sensitive to caffeine or alcohol, it could be better to start consuming kombucha in moderation and seeing how you are doing. She explains that “for most people, a moderate amount, as a half cup to a cup per day, may be enough to experience benefits. However, it can vary according to individual intestinal health and tolerance. Start small and gradually increase the amount can help prevent any digestive discomfort. Remember, the kombucha contains sugar, so we must also take into account our general sugar intake. “
Kombucha can be a great addition to a balanced diet and has made me feel brilliant over the years. However, Johnson points out that, like any other food, drink or fermented supplement, it is not a cure. “While we have increasing evidence to support the benefits of intestinal health probiotics and general health, we do not have too much evidence around the Kombucha. It is better to enjoy as part of a varied and nutrient diet due to its high probiotic content, but with this in mind, it is better to start slowly, ”she says.
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