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4 potential health benefits of kombucha

Incorporating kombucha, instead of other super sugary drinks, into your daily routine can be a simple healthy habit to practice in 2022. Although the amount of sugar in kombucha ultimately depends on the brand, the fermented drink has health benefits that regular soda does not.

Kombucha has been around for centuries, originating in Northeast China. The beverage was used for its healing properties.

According to Oxford Languages, kombucha is defined as “a drink produced by fermenting sweet tea with a culture of yeast and bacteria”.

That can sound unusual to some people, but the fermentation process brings us many of our favorite drinks, such as beer and wine. In the case of kombucha, fermentation turns normal sweet tea into a beneficial and healthy drink.

Many people claim kombucha can benefit your health in a variety of ways, but not all of these are supported by research. However, you don’t need to have a reason to drink kombucha – some people just like it (unless you’re Brittany Broski). Most kombucha brands have a variety of flavors to choose from that can make it much more enjoyable.

While kombucha is an acquired taste, here are four potential health benefits that the drink provides:

Source of antioxidants

The benefits of kombucha are very similar to those of green tea; both drinks are a potential source of antioxidants. Green tea and kombucha both contain polyphenols. These can help with digestion, which is a very popular reason why people start to drink kombucha. Polyphenols have also been said to help prevent heart disease, type 2 diabetes and possibly some cancers.

Source of probiotics

While kombucha is being fermented, a film of bacteria and yeast develops on the top of the liquid. The newly-formed bacteria contains species of lactic acid bacteria, which can possibly have a probiotic function. Probiotics are “good bacteria” that help with digestion.

Antibacterial properties

Acetic acid is also produced during the fermentation process of kombucha. It can eliminate potentially harmful bacteria and yeasts while protecting the good bacteria and yeasts in kombucha.

All of those benefits were found with kombucha that is commercially made. Many people make kombucha at home, but there is more risk involved with that.

Overall, it’s important to remember that moderation is key. Consuming more than 12-16 ounces of kombucha can lead to head and stomach aches.

Contains vitamins and minerals

When the yeast breaks down the sugars, different vitamins are produced, such as C, B1, B6 and B12. The specific levels of these might vary depending on the brand of kombucha.

Incorporating new foods and drinks into your diet can help make it more interesting to switch things up. Give kombucha a try!


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