Kombucha is an infusion prepared with tea and fermented with SCOBY, a symbiosis of yeast and bacteria. The latest trend in infusions is kombucha, a fermented drink with probiotic properties that, with its small bubbles, constitutes a 100% natural alternative to traditional soft drinks.
How is Kombucha made?
Kombucha is made by mixing a tea – preferably green or black tea – and a symbiotic culture of yeasts and beneficial bacteria known as SCOBY (Symbiotic Colony of Bacteria and Yeasts) or kombucha mushroom, which is shaped like a cake gelatinous and is capable of transforming the polyphenols in tea into other organic compounds that prevent other microorganisms from developing. The peculiarity of this combination, which occupies the refrigerators of wellness addicts, must be left to ferment for between seven and 14 days. It transforms into a refreshing drink with the occasional bubble and something acidic. Different flavours can also be obtained if natural fruits are added after the fermentation process.
Health benefits of Kombucha drink
- Provides probiotic properties.
- It has antioxidants.
- Relieves digestion.
- Beneficial for digestive health.
- Detoxifies the liver and blood.
- Improves the immune system thanks to its content of vitamin B12 and enzymes.
- Source of glucosamines that help relieve pain and inflammation.
Kombucha is a powerful antioxidant
Many scientists believe that antioxidants in food and drink are better for health than supplements. Kombucha, especially when made with green tea, appears to have antioxidant effects on the liver. Studies have shows that drinking kombucha regularly reduces liver toxicity caused by toxic chemicals, in some cases by at least 70%.