Theonista Kombucha

Kombucha is thought to originate in China or Japan. It’s made by adding specific strains of bacteria, yeast and sugar to black or green tea, then allowing it to ferment for a week or more. During this process, bacteria and yeast form a mushroom-like film on the surface of the liquid. This is why kombucha is also known as “mushroom tea.” This blob is a living symbiotic colony of bacteria and yeast, or a SCOBY, and can be used to ferment new kombucha. The fermentation process produces acetic acid (also found in vinegar) and several other acidic compounds, trace levels of alcohol and gases that make it carbonated. A large amount of bacteria also grow in the mixture. Although there is still no evidence for the probiotic benefits of kombucha, it contains several species of lactic-acid bacteria which may have probiotic function. Probiotics provide your gut with healthy bacteria. These bacteria can improve many aspects of health, including digestion, inflammation and even weight loss. For this reason, adding beverages like kombucha to your diet might improve your health in many ways. Antioxidants are substances that fight free radicals, reactive molecules that can damage your cells. Many scientists believe that antioxidants from foods and beverages are better for your health than antioxidant supplements. Kombucha, especially when made with green tea, appears to have antioxidant effects in your liver. Kombucha made from black or green tea appears to have strong antibacterial properties, particularly against infection-causing bacteria and Candida yeasts. Kombucha has been shown to improve “bad” LDL and “good” HDL cholesterol levels in rats. It may also protect against heart disease. Test-tube studies show that kombucha may suppress the growth of cancer cells. It is unknown whether drinking kombucha has any effects on cancer risk in people.