Since ancient times, the Kombucha has been considered an "elixir of life" due to the beneficial action it exerts on the organism, guaranteeing the maintenance of an optimum state of health. It is a fermented tea-based drink whose origins date back to 250 BC, in the Qin dynasty in China.
In the Asian giant, the Kombucha was very popular because it was considered a useful drink to keep the stomach in balance, thus favouring digestive processes. Years later, it would reach the Old Continent, spreading to Russia and Eastern Europe from the end of the 19th century.
It also has a slightly effervescent taste, and thanks to its supposed health and beauty benefits, it has been gaining many followers around the world. It is worth noting that this drink is prepared with both black and green tea and is obtained from the cultivation of bacteria and yeast.
We will now take a closer look at the properties and benefits of this fermented beverage:
Kombucha: What is it?
The Kombucha is a drink produced by fermenting sweetened tea using a so-called "Scoby", a culture of bacteria and yeast (as is also the case with vinegar). However, to improve the taste of the natural drink, natural flavours are usually added, fruits or spices, according to taste.
The bacteria that ferment this tea are probiotic, so consuming them may have health benefits, particularly for the gut. In addition, consumption of this drink may also have a positive effect on the psyche and general well-being.
Although the origin of this tea is very old, it has become a boom in the 21st century, especially in the United States, where it has become a famous drink as an elixir of health and beauty.
Properties of this tea
It is important to note that fermentation is what enables the Kombucha become a source of vitaminsminerals and essential natural acids. And if we refer to its properties, we can highlight three in particular:
Antioxidant properties
It contains substances typical of every tea, such as polyphenols, which play an antioxidant role in the body. They also act as vasodilators and anti-inflammatories.
Antibacterial properties
Thanks to the presence of bacteria that fight and protect the drink from external pathogens, kombucha produces acetic acid, a substance that fights and eliminates the different bacteria and micro-organisms present in the body.
Digestive properties
The acids it contains and the probiotics facilitate the balance and regulation of the intestinal flora. They have a positive effect on the bacteria that boost the intestinal microbiota, thereby counteracting constipation.
Benefits of Kombucha tea
The tea of Kombucha has enormous health and beauty benefits, but as there has not yet been enough scientific research to back up this thesis, we can say that these are only hypotheses.
However, the drink's supporters do not doubt its valuable contributions, such as the stimulation of the immune system and the metabolism (which would be accelerated, providing a higher energy intake).
Of course, there are other favourable aspects among which we will highlight:
- It supports the liver and gastrointestinal tract in their daily work.
- Strengthens the immune system.
- It purifies the body and detoxifies the liver.
- Inhibits the progression of cancer cells.
- Ideal for cardiovascular problems
- Combats gastric reflux.
- Counteract Acne
- Good for colitis sufferers.
- It improves mood and is recommended for people with depression.
- Helps to reduce inflammation.
- Combat hangovers
- Relieves headaches
- It helps people with hypertension.
- Improves digestion
- Relieves premenstrual pain.
- Helps against rheumatism
- It stimulates the production of gluconic acid, a substance with a detoxifying effect that purifies the liver.
- Increases and improves libido
- Suitable for people with diabetes.
Despite the popularity of this drink, there are still no scientific studies carried out on humans to validate this series of benefits, however, it has been proven in animals.
Recipe
The tea of Kombucha is prepared with a few basic ingredients: yeast, cane or beet sugar and tea (black or green). The mixture usually ferments within a week, during which time bacteria and acids will form in the liquid.
In other words: it is obtained from the symbiosis between micro-organisms, acetic acid and yeast: this allows the start of a fermentation process in which the yeast transforms the sugar into carbon dioxide and alcohol. The remaining micro-organisms convert the leftover into cellulose, a substance that allows the kombucha itself to grow, forming the gelatinous mass.
If the drink is prepared according to the right recipe and the recommended hygienic rules, a lot of probiotic bacteria will come out, which are useful and favourable for the gut and the whole organism. On the other hand, if the correct procedure is not followed, the bacteria could be harmful.
In short, we recommend opting for Kombucha produced with all the necessary certifications.
Contraindications
Contraindications are never lacking, although, even in this case, there is no scientific evidence. But, given that it is a fermented drink (created from a mixture of micro-organisms and yeasts), great care must be taken when the bacterial colony is not properly cultivated.
In fact, it could pose health risks, e.g. by generating micro-organisms such as fungi that could produce dangerous toxins. We recommend consuming only Kombucha of safe and certified origin. And in any case, do not overdo it.
Conclusions
After all, the Kombucha generates positive effects mainly associated with its probiotic action that promotes the functioning of the intestine. This includes its consequent benefits on both the immune system and metabolism.
There are those who consider this millenary drink as a panacea for all ills, but as always, common sense is needed. Too much of it can be detrimental to your health.