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It seemed, at first, that kombucha was only popping up at farmers’ markets and natural food stores. Now, it’s established on the shelves of big brand grocers and chain restaurant menus. What is this new, trendy wellness drink, and is it just one more here-today-gone-tomorrow health trend, or is it a genuinely healthy beverage that you should incorporate into your weekly meal planning? We’ve got the answers.
Kombucha is a fermented tea, and it’s anything other than new. In fact, kombucha has been around for thousands of years, dating back to, researchers believe, ancient China or Japan.
To make kombucha, specific bacteria strains, sugar, and yeast are added to green or black tea and allowed to ferment for at least one week. During the fermentation process, the yeast and bacteria form a balloon-like film on the tea’s surface. The film becomes a living symbiotic colony of bacteria and yeast (SCOBY). By setting aside a sample of the film, producers can use it to create further batches of kombucha.
Kombucha offers all the same health benefits as tea, plus a whole lot more.
It is essential to recognize that while kombucha has been around for centuries, and that preliminary studies are revealing potentially significant health benefits, the studies are just that—preliminary. Much still needs to be assessed about the health benefits of kombucha in longer-term research. As with any significant modification to your diet, before you make any changes, talk to your doctor. He or she can guide you toward the food and exercise lifestyle adjustments that will have the most significant impact on your overall health.
New name. Same team. Same Care That Is Personal.