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Kombucha refers to a fermented health drink that is made with the help of a bacteria and yeast, commonly known as ‘SCOBY’ (symbiotic colony of bacteria and yeast), along with water, black tea, and sugar. These days it is often mentioned as ‘Fermented Tea’ in the urban market, which uses cane sugar, fruits, and even honey. It is believed that Kombucha was first originated in China and was named after a Korean physician Kombu who supposedly healed the Japanese Emperor Inyko with the tea, and later that drink was named after him “Kombu” and “cha” (tea).
This alcoholic beverage, which is traditionally produced in seven to twelve days, yields around 0.5 to 3 percent alcohol, depending on the length of time that the fermentation process is allowed to take place. On the other hand, it acts as a barrier for the liver, protecting it from the oxidative stress and internal damage that are brought on by the methods of adulterating food. It contains a form of bacteria known as "apathogens," which are beneficial bacteria that fight back against "pathogens," which are a sort of harmful bacteria, and it offers comfort to the digestive system and the gut.
Benefit
Drinking Kombucha on a daily basis is considered to be a healthy habit since it is loaded with a wide variety of health advantages, which range from enhancing the immune system to regulating diabetes. This is the reason why it is recommended that people drink Kombucha everyday. The fermentation process raises the amount of acetic acid that is present in it, which is responsible for its characteristic vinegary flavour and contributes to the regulation of blood sugar levels and type 2 diabetes.
When it comes to beverages that are classified as functional probiotic foods, kombucha that is produced with green tea is said to be among the healthiest beverages available. It has been discovered that physicians in India recommend that individuals begin drinking Kombucha from a young age since it naturally controls cholesterol levels and decreases triglyceride levels. This recommendation is in response to the growing number of heart patients in India.
Despite the fact that there are ready-made bottles available on the market, chefs prefer making Kombucha at home since it is healthier and contains a lower quantity of sugar that is added. The ones that were purchased are tainted and, at times, over-fermented, which can lead to major health issues.
The growing number is a sign that there is much more to this magical drink that needs our attention. So, if you are also tempted by its health benefits, give it a try, and you never know, it might become your everyday breakfast companion!
