Kombucha has been around for thousands of years. The traditional method of making kombucha involves a natural fermentation of sweet tea, wild healthy bacteria and yeasts. The result is a tasty drink with sweet and sour flavours that contains healthy, living bacteria and organic acids that are good for your gut and overall wellbeing.
The first step involves a brew of green or black tea, which contains antioxidants called polyphenols and sugar. The polyphenols scavenge for cell-damaging free radicals in your body and work on detoxifying them.
In the second step a live, raw kombucha culture, also known as a SCOBY (Symbiotic Community of Bacteria and Yeast) is added. This is where the natural fermentation process starts to work.
During the fermentation, the good bacteria consumes the sugar to produce short chain fatty acids (SCFAs), also known as organic acids. These are the same acids naturally produced by the healthy bacteria in your gut, supporting your immune system, metabolism and overall health. SFCAs are known to help with the following:
- Prevent overgrowth of bad pathogenic bacteria, by lowering the pH of the gut environment.
- Provide an energy source for the bacteria in your gut.
- Increase the body’s ability to break down fats
- Assist in regulating appetite
- Help stabilise blood sugar levels
- Help to regulate cholesterol.
All of this makes Kombucha an excellent alternative to sugar laden soft drink. Not only does it taste great but it’s also good for us!
Other fermented foods that might help with digestive health include Yoghurt, Kefir, Souerkraut and Kimchi.