Kombucha is a fermented green or black tea that tastes tart and fizzy and can be flavoured with different things.
Although it has been around for as many as 2,000 years, according to the Journal of Agricultural and Food Chemistry, it has become popular in recent years as an immune booster, and is widely available locally.
Kombucha is fermented so the sugar content should be low, but be wary of those with added sugar for sweetening.
Many people drink kombucha tea for its purported health benefits but there are no known human trials done to back this up.
According to an article, “Kombucha: a systematic review of the clinical evidence” characterises kombucha as an “extreme example” of an unconventional remedy.
The same article also references the American Cancer Society Complete Guide to Complementary and Alternative Cancer Therapiesan Serious as stating that “side effects and occasional deaths have been associated with drinking Kombucha tea”.
Most people who drink kombucha are looking to benefit from the fermentation process that makes the drink which gives it a high probiotic content.
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Probiotics are important for gut health and help foster a healthy gut by promoting the creation of good gut bacteria. This is especially important for people who suffer digestive issues, people who are taking antibiotics or medicines regularly and people who suffer allergies.
Probiotics also help fend off issues like IBS, diarrhea, gas, bloating and constipation. They also improve the health of your intestinal cells and boost your immune system, cutting your risk of allergy and chronic disease.
Kombucha is made from tea, which is packed with antioxidants that support healthy cell function and help you stay healthy overall.
The fermentation process of kombucha also does cause it to have an alcohol known as ethanol, which will be present in greater quantities depending on the length of the fermentation process, and therefore is not suitable for pregnant women or young children.