I’m not addicted to kombucha. Really, kombucha is addicted to me!
Kombucha is a fermented beverage made from tea and sugar. The process is simple and begins when a SCOBY (symbiotic colony of beneficial bacteria and yeast) is placed into sweet tea. Yeast consumes the sugar and produces ethanol, which bacteria eat to make organic acids. When the beverage reaches a nice balance of sweet and tartness it is ready to be consumed or can be infused with flavors and fermented longer to become effervescent.
The elixir is a probiotic bubbly cocktail of good bacteria and contains vinegar, b-vitamins, active enzymes, antioxidants, and a high concentration of acetic, gluconic, and lactic acid. Independent research has shown all this goodness promotes many health effects including improved digestion, greater energy, detoxification, balance within the body, higher alkaline ph levels, and a strong immunity. Cheers to that and let’s drink to good health.
**Pictured below is Coconut Pomegranate Kombucha
Bartholomew, Alick and Mari Bartholomew. Tea for Your Health and Healing. May, 1998
Bhattacharya S, et al. Hepatoprotective properties of kombucha tea against TBHP-induced oxidative stress via suppression of mitochondria dependent apoptosis. Pathophysiology 2011; 18:221–234.
Crum, Hannah and Alex LaGory. The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea.Storey Publishing, 2016
Fallon, Sally, and Mary G. Enig. Nourishing Traditions: The cookbook that Challenges Politically Correct Nutrition and The Diet Dictocrats. New Trends Publishing, 1999.
Vīna I, et al. Current Evidence on Physiological Activity of Kombucha Fermented Beverage and Expected Health Effects. J Med Food 2013; [Epub ahead of print]
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