Fermented Superfood
This is what happens when you drink kombucha on a daily basis
© Ramil Gibadullin / Shutterstock
Kombucha is traded as a superfood and is said to protect against various diseases. You can find out here how healthy the fermented drink based on tea and mushroom cultures really is.
Kombucha has been drunk in Asia for centuries, and the fermented drink has become very popular here too. True connoisseurs lovingly prepare their Kombucha with a home-grown tea fungus and according to their own recipe.
What exactly is kombucha?
Kombucha originally comes from East Asia, more precisely from China or Japan – here the science is not entirely unanimous. The basis of the drink is usually green or black tea, to which certain mushroom cultures are then added. This tea fungus is also called “SCOBY”, which stands for “symbiotic culture of bacteria and yeast” – in English: “symbiotic culture of bacteria and yeast”, because the SCOBY consists of yeast and acetic acid bacteria.
As the drink ferments for at least a week, a fungus-like film forms on the surface. That’s why Kombucha is also nicknamed “mushroom tea”. During fermentation, small amounts of alcohol, carbonic acid and fermentation products such as acetic acid, lactic acid and enzymes are produced. Pregnant women should avoid Kombucha because of the alcohol content, which is not that high at 0.5 to 3 percent, but can still be noticeable.
Depending on the type of tea you use and how exactly the SCOBY is composed, the taste of kombucha is fermented, often sweet and sour. The carbonic acid tingles when drinking, and the drink is always enjoyed cold. While true kombucha lovers prefer to make it themselves, the liquid superfood can now often be bought in supermarkets.
Kombucha contains valuable antioxidants, has an antibacterial effect and can help fight various diseases. Drinking some daily has even more health benefits.
These 4 things happen when you drink kombucha regularly
1. Ensures healthy digestion
The lactic acid bacteria in kombucha have probiotic properties, which in turn can increase the amount of healthy gut bacteria. The drink – just like other fermented foods such as sauerkraut or kimchi – not only stimulates digestion, but also ensures a healthy intestinal flora overall.
2. Strengthens the immune system
Since around 70 percent of our immune system is located in the intestine, a healthy intestinal flora strengthens our natural defenses. Due to its probiotic effect, kombucha can also provide an immune boost. This is reinforced by the high proportion of the trace element zinc, which is important for the body’s immune system.
3. Reduces the risk of heart disease
studies were able to prove that kombucha can increase the proportion of “good” HDL cholesterol in the blood and reduce the proportion of “bad” LDL cholesterol. The fermented drink helps to keep blood sugar levels stable and can reduce the risk of cardiovascular disease in the long term.
4. May Lower Cancer Risk
Green and black tea have powerful antioxidant properties. Kombucha also contains many secondary plant substances, the so-called polyphenols. They protect our cells from harmful free radicals and are also said to block the growth of cancer cells. Therefore, people who drink a lot of tea and with it too kombuchapresumably a lower risk of developing cancer.
Sources used: healthline.com, vital.de