Kombucha: what is it and why you should incorporate it in your diet

In a nutshell, kombucha is fermented sweet tea. On the image above, the big mushroom like substance on top of the beverage is called a symbiotic colony of bacteria and yeast (SCOBY). It’s a great beverage, but many diss like it because of it’s slight vinegar taste due to the fermentation process which is started with the scoby and some starter tea (kombucha). Kombucha is derived from China and has been consumed for centuries. The main benefit of kombucha is that it’s very beneficial for gut health, the fermentation process incorporates beneficial bacteria (probiotics), iron, glucosamines, anti-oxidant, lactic acid, and produces many b-vitamins. Due to the probiotics kombucha can promote detox and fat loss, the anti-oxidants boost the immune system, and the b-vitamins promote natural energy. The exact b-vitamins in kombucha are Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), vitamin B3 (niacin), Vitamin B6, and vitamin B12. Kombucha has been known to prevent cancer and aid in joint pain. Kombucha is a great alternative to soda, do to the natural carbonization which is a by product of the bacteria consuming most of the caffeine and sugar, the longer the fermentation the less sugar and caffeine. The down side to this wonderful beverage is that it is a bit on the expensive side averaging almost $4.00 for 16 ounces, but the up side is, if your savvy with following directions you can make it yourself for a fractions of the cost. so give it a try and hopefully you’ll like it.