Kombucha is a fermented tea, made by fermenting yeast with black tea and sugar. It has been around for thousands of years, originating in Asia. One story says that it was named after a Korean physician “Kombu” who healed Emperor Inyko of Japan with the tea. Then, the tea took on Kombu’s name, “Kombu” + “cha” (which means tea.)
But What Does it Do?
Many countries know the digestive value of fermented foods and beverages, including sauerkraut, kimchi, kefir and pickles. The fermented tea found in kombucha contains a blend of helpful bacteria and certain acids and enzymes that aid digestion, detoxify the body, and reduce inflammation.
To Make or To Buy?
The cheapest way to obtain Kombucha is to make it at home. It is not difficult and many people ferment it in their homes. Remember to make sure your kitchen and brewing supplies are clean. Homemade Kombucha’s beneficial effects can be undone by poor hygiene or improper storage in a sloppy kitchen. Dr. Brent A. Bauer of the Mayo Clinic stresses the importance of brewing tea carefully. “There have been reports of adverse effects, such as stomach upset, infections and allergic reactions in kombucha tea drinkers.” These issues can occur if Kombucha tea is brewed in non-sterile conditions. Also be sure to use food-grade pots intending for cooking, so that no harmful glazes leach into the tea.
Many brands of the fermented liquid are available in stores. But, with popularity, comes the inevitable way that manufacturers decrease quality in order to increase profits. -Many bottled Kombuchas are sugared up to taste like soda so check the label for added sugars and imitation flavors. -Avoid pasteurized Kombucha. “it’s great for killing harmful bacteria in milk, cheese and other similar perishable products,” says James Fransworth, owner of Boostrap Kombucha. “But when it comes to kombucha it should never be pasteurized because it kills all the good-for-the gut probiotics that kombucha was created to provide for us in the first place.” The regulations for supermarkets selling bottled products are very strict, so mainstream manufacturers will pasteurize Kombucha, then add in probiotic supplements, which are not as good as the probiotics that come from the natural fermentation process.-Avoid plastic bottles–use glass only. An acidic product like Kombucha does not mix well with plastics and can cause estrogen-mimicking chemicals to leach from the plastic.
Kombucha can be a great addition to a healthy lifestyle. Just remember to seek out the healthiest choice, whether it is the store-bought variety or a well-prepared, sanitary homemade version.
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