Kombucha. Some people have heard of it before, others have no idea what it is. Some people have brewed it at home for years, and others (like myself) have just started.
So what the heck is it?
Kombucha is a combination of tea, sugar, starter tea or vinegar, and a symbiotic culture of bacteria and yeast (SCOBY). This combination is allowed to ferment for 7-30 days. What you end up with is a fermented tea containing live bacteria produced by the fermentation process, as well as the enhanced benefits of traditionally brewed teas. This live bacteria in the tea encourages the growth of normal healthy bacteria in your intestines, which is responsible for proper digestion as well as a healthy immune system.
Tea has been enjoyed around the world for over 2000 years, is the second most consumed beverage in the world, and is fairly well known as a good source of antioxidants. Similarly, products that are natural probiotics, such as cheese, yogurt, apple cider vinegar, and now kombucha, are being recognized and popularized for their health benefits.
Kombucha has been found to improve resistance against cancer, prevent cardiovascular disease, promote digestive function, stimulate the immune system, and reduce inflammatory problems.
5 Benefits of Kombucha
1. More Antioxidants
Kombucha tea contains more antioxidants than green tea or black tea alone, which leads to scavenging of free radicals. Free radicals are normal products of metabolism from things like radiation and environmental pollutants. They are highly reactive and can damage other cells such as DNA and cell membranes. To neutralize free radicals your body produces antioxidants. Antioxidants are like Pac-man with a permanent energizer pellet and free radicals are the ghosts. It is believed that the fermentation process breaks down the bigger antioxidant molecules into many small antioxidants, creating more of them.
2. Liver and Kidney Health
Kombucha was found to have a protective effect on liver and kidney function, as well as reduced/reversed liver and kidney toxicity.
3. Improved Cholesterol and Triglycerides
Kombucha was found to improve total cholesterol levels and triglycerides. Specifically, HDL (high density lipoproteins - the good guys) was boosted up to 160%, while LDL (low density lipoprotein - the bad guys) and VLDL (very low density lipoprotein) were reduced significantly. Also, the risk of plaque build up was reduced by 53%, resulting in an overall reduction in the incidence of cardiovascular disease.
4. Improved Glucose Levels
Blood sugar was reduced by 65% with black tea alone, and 50% with kombucha. Also, the beta cells responsible for releasing insulin from the pancreas may be protected from damage or death, and possibly regenerate when treated with kombucha.
5. Prevention and Delayed Progress of Multiple Sclerosis
Inflammation severity is correlated with clinical severity in MS patients. The antioxidants in kombucha are able to stop or slow the inflammation in MS patients, resulting in prevention or delay of progression of the disease.
Pretty powerful stuff from combination of tea, sugar, bacteria, and yeast.