Discover the health benefits of kombucha, boost your immunity and improve digestion with this natural probiotic drink
An ancient product of oriental origin, kombucha has gained space on Brazilian shelves in recent years, being sought after by those interested in natural and healthy drinks. This fermented tea is made by infusing sweetened black or green tea and subjected to the action of a colony of bacteria and yeast known as a SCOBY. The result is a slightly carbonated drink, with a characteristic acidic flavour, widely recognized for its possible benefits for the body.
Consumers seek kombucha for both its nutritional value and functional properties, popular in lifestyles that prioritize health and a balanced diet. With entirely artisanal or industrial production, kombucha is also establishing itself as an alternative to non-alcoholic and alcoholic drinks, becoming a frequent topic in reports and conversations about wellbeing.
What is kombucha and how is it produced?
Kombucha is a drink obtained through the fermentation of tea, sugar and a symbiotic culture of microorganisms. During this process, sugar transforms into acids, gases and other bioactive compounds, making the drink rich in elements that can provide health benefits. Production may differ depending on the type of tea, fermentation time and the addition of fruit or spices, influencing its flavour, aroma and nutritional properties.
This fermented drink is prepared in a clean environment, with adequate utensils to avoid contamination and preserve the integrity of the microorganisms responsible for the process. After the necessary fermentation time, which varies between seven and fifteen days, the kombucha is filtered and stored, ready for consumption. Many commercial versions include flavors such as ginger, berry and orange, making the experience more diverse.
What are the main benefits of kombucha?
Several studies point to potential benefits for those who regularly consume kombucha. One of the most talked about characteristics is the presence of antioxidant agents, coming mainly from the tea used as the base of the drink. Antioxidants can help fight free radicals in the body, promoting cell maintenance and preventing oxidative damage.
Another strong point is the content of probiotics, microorganisms that help balance the intestinal flora and can contribute to healthy digestion. Furthermore, it is believed that kombucha can have a detoxifying effect, promoting the proper functioning of the liver and eliminating accumulated toxins. There are still reports of kombucha’s role in strengthening the immune system, although more research is needed to demonstrate all of these effects in humans.
- Source of probiotics: helps the balance of the intestinal microbiota.
- Rich in antioxidants: derived from tea, fights oxidative stress.
- It can contribute to detoxification: promotes the correct functioning of the liver.
- Alternative to artificial drinks: low calorie and generally free of synthetic dyes and preservatives.
How to introduce kombucha into your daily diet?
Starting to consume kombucha is simple, just choose a trusted brand or prepare it at home with the appropriate support. For those who are adapting to the flavor, it is recommended to start with small doses, observing the body’s reaction. The ideal is to consume between 100 ml and 200 ml per day in the first days of use, gradually increasing the volume according to tolerance.
Kombucha can be consumed pure or combined with natural juices, in cocktail recipes, or even in light culinary preparations, such as salads or sauces. Many people prefer to take it during breakfast or between meals, taking advantage of its refreshing and digestive effects. However, it is essential to be aware of the origin and validity of the product, as well as avoiding excessive consumption.
- Prefer brands that inform the composition and manufacturing processes.
- Start slowly, seeing how your body adapts.
- Always store at the appropriate temperature to preserve live microorganisms.
Does kombucha have any risks or contraindications?
Despite the benefits, some people should avoid or limit kombucha consumption, such as pregnant women, immunosuppressed individuals, and young children. During fermentation the drink may contain small quantities of alcohol and acids, the excess of which may not be recommended for everyone. People with dietary restrictions or specific health conditions should consult a nutritionist or food professional before starting consumption.
To ensure all positive effects and safety, attention to internal production is crucial. Lack of hygiene and incorrect fermentation can cause contamination and damage to health. By adopting kombucha into their dietary routine, consumers expand their options for natural beverages, contributing to variety and balance in their diet.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
