Kombucha is something I drink almost every day, just a small glass in the middle of the day when I desire something sweet and energizing. I often go for the ginger flavoured one since It feels like a good extra kick with all its benefits. If I don’t do ginger I often choose by colour and prefer the pink ones and their nice fruity flavours, like pomegranate or cherry.
So, what is Kombucha?
Kombucha is a fermented, lightly effervescent, sweetened black or green tea drink commonly intended as a functional beverage for its supposed health benefits.
Because it’s naturally fermented with a living colony of bacteria and yeast, Kombucha is a probiotic beverage. This has a myriad of benefits such as improved digestion, fighting candida (harmful yeast) overgrowth, mental clarity, and mood stability. As such, it’s noted for reducing or eliminating the symptoms of fibromyalgia, depression, anxiety, etc.
Kombucha is also very high in Glucaric acid, and recent studies have shown that glucaric acid helps prevent cancer. And best of it all is that Kombucha has the ability to detox the body. It is rich in many of the enzymes and bacterial acids your body produces and/or uses to detox your system, thus reducing your pancreatic load and easing the burden on your liver!
It tastes amazing and there are a few really good brands out there that are not too expensive and if you have the time but not the money you might consider producing your own Kombucha at home.
Here is a link to two guys who call themselves ‘’Brothers Green Eats’’ who makes a pretty good, pedagogic guide in how you can start making your own Kombucha at home.
Try it out! I doubt you will regret it, it really is a magical drink that nature has given us
Lots of Love