Pictured are the kombucha flavors my husband and I are currently fermenting at home!
I personally like the taste of kombucha and can feel a beneficial effect from it on my digestion system, so I sometimes recommend it to people as a delicious way to get probiotics, especially if they cannot tolerate dairy, and thus, yogurt, another probiotic-rich food.
Short Answer: Kombucha = fermented tea.
Long Answer:
Kombucha:
When making kombucha, water and tea are boiled along with sugar, then this sugary tea water sits on the counter for 2-3 weeks, allowing natural yeast (bacteria) from the air to enter.
This bacteria then feeds off the sugar, producing carbon dioxide, which creates carbonation. Since the bacteria are eating the sugar, there is less sugar in the final product, creating a lower-sugar carbonated beverage with natural probiotics.
Probiotics:
Probiotics = bacteria
Our colons actually house lots of bacterial species that benefit us in multiple ways including aiding in digestion, immune health, brain function, heart health, and more. The type of bacteria we have can even be responsible for our weight.
Probiotics in foods can actually make it easier for us to digest those foods. But, there can be "friendly" bacteria, and "unfriendly" bacteria, which can cause things like gastrointestinal issues, cravings, brain fog, etc.
For more on probiotics read:
Benefits of Kombucha (1):
Contains antioxidants
Has antibacterial properties
May reduce heart disease risk
Has anti-cancer properties
For more information on kombucha & how to make it:
Sources:
1. Leech, Joe. Healthline. August 29, 2018. https://www.healthline.com/nutrition/8-benefits-of-kombucha-tea.
コメント