Are you looking for a refreshing drink that’ll keep you hydrated on a hot summer day? Skip the soda and processed fruit juices. Instead, take a sip of kombucha, a fizzy drink made by introducing a symbiotic colony of bacteria and yeast, or scoby, into brewed black or green tea.
![kombucha]()
Also called combucha or kombucha tea, this drink is made through a fermentation process that lasts one to two weeks. As a natural part of the fermentation process, it contains trace amounts of alcohol and has a sour and acidic flavor — an acquired taste for some. Many nutrition enthusiasts and fitness gurus now consider kombucha as the “latest go-to health drink,” causing its popularity to spike.
It’s refreshing (pun unintended) to see kombucha in the spotlight since it’s loaded with these health-boosting nutrients your body will thank you for:
- Probiotics — During fermentation, the scoby breaks down sugar in the tea, releasing probiotics or good bacteria. Consuming probiotic-rich foods like kombucha helps improve your immune system, boost your mental health, control mood and behavior and lower your risk for bacterial infections, to name a few.
- Antioxidants — This fermented beverage is loaded with antioxidants like polyphenols (found in black or green teas) that may aid in protecting your body and cells from free radicals.
- Vitamin B12 — This vitamin is mainly synthesized by good bacteria, making kombucha a good plant-based vitamin B12 source. Eating vitamin B12-rich foods may help raise your energy levels, improve your memory, lower your risk for heart disease, promote healthy skin, hair and nails, and help alleviate mood disorders like depression.
- Glucosamine — The glucuronic acid in kombucha is converted by your body into glucosamine. This natural compound may assist in building and maintaining cartilage, strengthening joints and alleviating joint pain. Some studies also revealed that glucosamine may help slow down and reduce joint pain and tenderness.
If you’re trying kombucha for the first time and find its taste peculiar, try sampling other varieties so you can find a “flavor” that you’ll like. You can also make your own homemade kombucha, as long as you follow a safe procedure — if made improperly, kombucha could pose risks.
For example, aside from the moderate “buzz” brought on by the small amount of alcohol in it, homemade kombucha can lead to side effects like infection, allergic reactions or upset stomach. This happens if it wasn’t prepared properly, leading to bad bacteria contamination. Never use ceramic containers to ferment kombucha, as the liquid can leach lead from the ceramic glaze and into the drink.
Bottom line: It’s important to do your research and make sure you have all the correct equipment before making kombucha at home. If you’d rather not risk it, just find a trustworthy manufacturer that produces flavorful high-quality kombucha, made only with the best ingredients.