Kombusha, a living drink

Thirst-quenching, refreshing, uncommon, kombucha is a drink that has the particularity to be alive and to possess many virtues. While you're waiting to enjoy a glass of kombucha alone or with friends this summer, find out about its health benefits in this article.

Process of making Komboucha

Consumed for more than 2,000 years in Asia, kombucha (also spelled kombucha) is black orgreen tea that is sweetened and then fermented from a "mother," a colony of yeast and bacteria feeding on the sugar, which, as it breaks down, turns intolactobacteria and enzymes.

Once ready, the drink is fizzy and very slightly alcoholic.

It is quite possible to make them at home. For that, many sites and books expose you the process whose base is : green tea or black, sugar in a well-defined proportion, a "mother" (ideally) and patience! However, note thatthe sterilization of the jar must be rigorous at the risk of missing the fermentation...

Otherwise, if you are not interested in the adventure of homemade, you can find some "ready-to-drink" in the fresh sections of organic stores.

Komboucha : natural prebiotic

The intestinal flora commonly referred to as microbiota is a collection of microorganisms living in symbiosis in the gut lumen. Altered by an unsuitable lifestyle, a diet low in fiber, high in sugar, the taking of medications and especially antibiotics, this microbial life is regularly undermined. This then results in fungal, inflammatory, autoimmune, psychological and even psychiatric diseases.

In order to restore balance, it is often recommended to do a course of probiotics to reseed aquality gut flora. However, it must then be fed withthe right food so that it can survive and proliferate. It is then a matter of turning to prebiotics found in large quantities in lacto-fermented foods and beverages ("lacto" for lactic acid from the breakdown of sugar, nothing to do with milk!): sauerkraut, lacto-fermented carrots, elben, milk kefir, fruit kefir, ... and kombucha!!

Kombucha and the immune system

Much of the immune system is formed in the gutthanks to the microbiota. If it is properly nourished, especially withkombucha, its response to aggression and allergies is optimal.

Kombucha and digestion

The gluconic acid present in this drink has liver-protective properties. In addition, the enzymes and lactobacilli in kombucha also help à digestionThey facilitate the assimilation of nutrients and regulate the transit.

Kombucha and antioxidants

The polyphenols in tea are found in kombucha. It therefore has antioxidant virtues interesting to overcome the effects of free radicals (acidification, premature aging of cells etc...). However, these words should be modulated because kombucha is very acidic. Its ph is in the neighborhood of 3, so it will not be recommended for people sufferingfrom acidosis.

Beware of land prone to fungal diseases (including candidiasis).

Because kombusha is made from bacteria but also yeast, the latter may feed pathogenic fungi. It is therefore not recommended to drink kombucha when candidosis is known or suspected at the risk of feeling bloated, having the impression of poor digestion, increasing the symptoms of candidiasis or even suffering intestinal spasms.

When and how to take kombusha?

As we just detailed, kombucha is a living drink. Once opened, the bottle should be consumed quickly and kept in a cool place.

For preventive use and as part of a balancedlifestyle, one large glass a day between meals is sufficient.

Occasionally, kombusha may be suitable as a party drink to replace sodas.

Be careful not to shake the bottle or you may end up with "mother" deposits in the glass!

Very few scientific works addressthe benefits of kombucha on humans, most of them are publications of studies on mice. The benefits generally reported are based on empirical findings. So we can't say kombucha is a miracle cure. However, for those who tolerate it, it can be a good healthy ally as part of a healthy and balanced lifestyle.

Alexia Bernard 18 June, 2019
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