Kombucha: The fizzy drink boosting gut health and weight loss
Although not everyone reaches for it daily, kombucha is slowly gaining popularity. You can find it in various flavors in supermarkets and health food stores, or you can prepare it yourself. It's a beverage that surprises not only with its taste but also with its health-promoting properties.
Kombucha is a fermented drink made from black or green tea, often enriched with additional flavors. The fermentation process gives it natural bubbles, making kombucha a potential alternative to less healthy carbonated drinks.
How to make kombucha?
Although the base of the drink is tea, preparation wouldn't be possible without SCOBY, a special culture of bacteria and yeast. It's commonly referred to as a tea fungus or Japanese mushroom. The fermentation process usually lasts from 7 to 30 days at room temperature, depending on your preference for sourness. It's similar to pickles—the longer they ferment, the tangier they become.
During fermentation, yeast, and bacteria metabolize sugar, resulting in various compounds in kombucha. These include acetic acid and lactic acid, which add a slightly sour taste, carbon dioxide, which naturally carbonates the drink, and also probiotics, enzymes, and polyphenols.
Properties of kombucha
Kombucha is not only a novelty on the market and an alternative to carbonated drinks; it's also a source of valuable nutrients and natural support for the body. The fermentation process leads to the development of live bacterial cultures, which can support a healthy gut microbiome. This provides a simple path to improving digestion and strengthening the immune system. Scientists have no doubt that the gut acts as our second brain and deserves proper support. Additionally, kombucha contains polyphenols (especially in the green tea variety), which help fight free radicals, as well as B and C vitamins, which are crucial for the proper functioning of the body, including support for the nervous and immune systems.
A study was conducted on a group of 38 people, where each participant consumed 7 ounces of kombucha daily for eight weeks. After this period, an increase in the population of Subdoligranulum bacteria, which produce the gut-beneficial sodium butyrate, was observed. Moreover, kombucha contributed to an increase in fungal diversity while limiting undesirable varieties. In individuals with obesity, there was a significant reduction in Ruminococcus and Dorea bacteria, which are associated with being overweight.
The study suggests that regular consumption of kombucha may be a simple way to improve gut health, potentially aiding in weight reduction. Thus, kombucha may serve as a natural aid in the fight against excess weight.
The content on our services is for informational and educational purposes and does not replace medical consultation. Before making health-related decisions, consult a specialist.
