Kombucha (kom-bu-cha) is an ancient tea beverage that has dated back to 220 BCE. Thought to have originated in China, it was known as “The Tea of Immortality”. It was brought to Japan by Dr. Kombu as a remedy for the Japanese emperor’s digestive issues.
The Inside Scoop:
Consisting of (typically) black tea and sugar that has been fermented with SCOBY, a symbiotic colony of bacteria and yeast, Kombucha has a unique flavor that is often described as “vinegary” or “tart”, but can vary depending on the flavor. It is brewed (fermented) anywhere from 7 – 30 days depending on brewers preference, then carbonated. Because the SCOBY consumes over 90% of the sugars during the fermentation process, Kombucha is not only a low-sugar option – it also contains a ton of probiotics*, b-vitamins and enzymes which are typically tied to AMAZING health benefits such as weight loss, cleansing, increased energy, immune support and improved digestion!
Some studies, such as the one published in The Journal of Medicinal Food (2014), have found that Kombucha tea can promote immunity by protecting against toxic molecules called free radicals within the body.
Though some say it requires an acquired taste, I find it to be delicious. You can find Kombucha at your local supermarket such as Whole Foods, Trader Joes and bFresh or keep an eye out for it at your favorite coffee shop such as Beatnik Beverage in Cambridge!
* Probiotics, AKA “good gut bacteria” are awesome for making sure your body is functioning at its best. Happy gut = Happy body. “The connection between the gut and the immune system is quite significant,” says Dr. Vincent Pedre, author of Happy Gut. “Because 80 percent of our immune system is located all along the boundary of the gut.”
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