Kombucha – The Probiotic Super Drink

Beat the Summer Heat with Refreshing Kombucha

Kombucha- The Probiotic Super Drink

One may well be unfamiliar with this seasonal drink, However, it’s the foremost running summer drink globally. It is hard to believe that something this delicious could be made from tea, of all things. It’s a sort of an aging tea with which both young and old are craving.

Kombucha, a new rage, aerated, tea-culture, that sweetens and sours due to the presence of yeast in it making it an exquisite liquor. Kombucha is a fermented tea that has been consumed for thousands of years. India today has countless individuals making it economically as well as in the home kitchen. For certain it is, a vitalizing and solid beverage that sneaks up all of a sudden for a boiling summer season.

The Famous Kombucha drink  

This functional beverage is a favored choice for those folks who are searching for a sound way of life with no trade-off on taste. It is also taken into consideration as a substitute for soda because of its taste and aroma. Moreover, apart from sugar there are varieties of flavors to enjoy. It is titled as the most liberal product in America. Apart from the facts, it is the most influential product in the domestic beverage as well.

Benefits of Kombucha

Kombucha is a sweet, fizzy liquor made of yeast, sugar, and fermented tea. It has several potential health benefits, including gut health and liver function. It’s additionally wealthy in useful probiotics. Fermented tea likewise contains cancer prevention agents, destructive to microorganisms, and may help battle a few illnesses.

Kombucha is rich in tea polyphenols and acetic acid and it can suppress the growth of undesirable bacteria and yeasts. It also helps to treat depression, reducing cholesterol levels, burning calories for weight loss, and helps the body to take ­­­away toxins.

Making process of Kombucha

It’s made by introducing a SCOBY (symbiotic colony of bacteria and yeast) into brewed black or green tea, and sugar. The mixture is saved for over seven days or a month for microscopic organisms and acids to create with it. This procedure is known as fermentation.

The culture forms a leathery skin called the “mother” that floats on top. A specific time is required to mature this blend which decides the flavor of the beverage, either sweet or vinegary.

There are different assumptions about why the bacteria and yeast form this jelly-like layer of polysaccharide at the top of the Kombucha. The most accepted theory is that it protects the fermenting tea from the air and helps maintain an isolated environment inside the jar that is shielded from other bacterias.

Origin of Komboucha

The specific root of Kombucha is still uncertain, although it probably originated in China (Manchuria) and spread along the Silk Road. It turned out to have a profound effect in Europe during the twentieth century. It is now available in the whole world.

Furthermore, the trade route has been increased with its demand. It is widely blended in parts of eastern Europe, especially in rural Russia, China, Japan, and Korea.

Danger and precautions

Kombucha is acidic, so the drink can trigger nausea in those who are sensitive to acidic drinks. Drinking too much, may also lead you to headaches, gastrointestinal discomfort, and other side effects. Kombucha tea can home-brewed, and it can be brewed through unregulated manufacturing facilities and labs. 

One should be cautious before taking Kombucha as the procedure involves bacteria. Some of the bacteria are assumed probiotics which is a good sign but if the mixture is taken good care it could become harmful microorganisms.

Several cases of illness have been reported in the mid-1990s. Some doctors have linked other dangerous conditions to Kombucha, including anthrax of the skin, jaundice associated with liver damage, and severe allergic reactions. Liver issues, lactic acidosis, hypersensitive responses, and sickness are some diseases caused by it. Consequently, some recommend to avoid drinking it. Dangerous germs could be introduced to the tea in dirty labs or manufacturing plants.

The tea is so acidic, it should never be brewed in containers that are painted or include lead. However, the FDA specifies that if it is done in a clean environment, using stainless steel or plastic containers than it is safe to eat. 


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