Kombucha is a storehouse of probiotics
Everyone already knows that kombucha comes from either China or Japan. Wherever we inherit, we are very grateful for it and for the experience we have accumulated over thousands of years that is slowly being accepted by the scientific world.
In 2000, Greenwalt et al. described that fungal cultures produced organic acids (pl: acetic acid, oxalic acid, gluconic acid, right rotator (L+) lactic acid, citric acid, phosphoric acid, malic acid), enzymes (e.g. protease, amylase, catalase, lipase), and Lipids, fatty acids, sterols, monosaccharides, disaccharides, ethyl alcohol, vitamins (eg: group C, B, vitamin D).
In 2016, Somnath and colleagues studied the microbial community of kombucha tea. The fungal culture, which consists mostly of bacteria and yeast, produces a number of beneficial substances while sugars are fermented.
Interestingly, the living symbiotic colonies of bacteria and yeast in the kombucha fungus have been named, but as notoriety has become huge in the US as well, the name SCOBY they use is gaining ground in Europe as well.
In 1995, P. Mayser and colleagues investigated whether kombucha microorganisms contained pathogenic yeasts. At that time, two kombucha drinks were circulating in Germany and a home culture from 32 households was being studied. Only three samples of the cultures tested showed clear contamination - two of which were kept at home. Based on their observations, it was concluded that the low contamination rate can be explained by protective mechanisms such as the formation of organic acids and antibiotics. The study highlighted that it is more difficult to keep culture stable at home without contamination. Therefore, the consumption of kombucha drinks is recommended for people with immunosuppression.
The mixture also increases large amounts of bacteria, like many lactic acid bacteria, which also have a probiotic function. Probiotics supply the intestinal tract with so-called beneficial bacteria for the human body and thus support healthy functions. These bacteria can improve many aspects of health. Because of this, regular consumption of kombucha tea can improve our overall health and quality of life in many ways.
Kombucha offers the benefits of black tea and green tea
It's worth noting that kombucha also loves green tea and can be made with it. It's good to know just because green tea is one of the healthiest beverages in the world. We are not surprised that this plant has also been studied by researchers and many of its beneficial effects have been officially proven.
Green tea contains a number of bioactive compounds such as polyphenols that act as a powerful antioxidant in the body. Green tea kombucha contains many of the same compounds from the plant, so the fermented kombucha drink offers almost the same benefits.
Studies show that regular consumption of green tea can increase the number of calories burned, reduce belly fat, improve cholesterol levels, help control blood sugar levels, and support many other processes.
Kombucha also contains antioxidants
Today everyone knows that antioxidants are substances that fight free radicals, which are reactive molecules. Their excessive presence at the cellular level can interfere with the normal functioning of the body.
Many scientists believe that antioxidants from foods and beverages are more ideal and at the same time more effective in supporting bodily function than antioxidant-containing supplements. That's so true! There is nothing better than natural active ingredients!
Unfortunately, we managed to gut our farmland to the max. We have destroyed the soil microbiome with many chemicals so the potency and antioxidant content of our plant nutrients that are on the table today is a fraction of what it was 50-100 years ago. Therefore, we would need to consume far more plant nutrients in order for our body, which is also burdened with free radicals, to get the amount it needs.
Studies on rats have consistently found that regular consumption of kombucha reduces hepatotoxicity from toxic chemicals, in some cases by as much as 70%.
Although no human studies have yet been published on this topic, it seems to be a promising area of research for people with liver disease.
Kombucha can eliminate harmful bacteria
One of the main materials produced by Kombucha's fermentation work is acetic acid, which is also abundant in vinegar.
Like polyphenols in tea, acetic acid can kill many potentially harmful microorganisms. Black or green tea kombucha appears to have powerful antibacterial properties, particularly against infectious bacteria and candida yeast. These antimicrobial effects suppress the growth of unwanted bacteria and yeast, but do not affect beneficial probiotic bacteria and yeast involved in kombucha fermentation.
Kombucha is healthy when prepared properly
If you have doubted the health effects of kombucha throughout its millennia-old history, we hope this blog post has been helpful. It is an undeniable fact that kombucha is a probiotic rich tea and has a number of potential health benefits that can be consumed on a regular basis.
Contaminated or over-fermented kombucha can also cause serious health problems, starting with very mild, temporary ailments. It is also not a negligible aspect and should be considered in certain circumstances.
Homemade kombucha can contain up to 3% alcohol.
As such, anyone who isn't feeling strong or has a chronic lack of time should feel free to indulge with the kombucha concentrates available.
Hapi Heart Kombucha concentrates in 500ml contain max. 1.5% alcohol and 25ml diluted per recommended daily dose contains even less - regardless of whether it is consumed by children or adults.
Our Kombucha concentrate is suitable for everyone from 3 - 103 years