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 this and for the experience we have accumulated over thousands of years, which is slowly being accepted by the scientific world.
In 2000, Greenwalt et al. described that fungal cultures produce 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 (e.g.: group C, B, vitamin D).
In 2016, Somnath and colleagues studied the microbial community of kombucha tea. The fungal culture, which consists predominantly of bacteria and yeast, produces a number of useful substances while sugar is fermented.
Interestingly, the living symbiotic colonies of bacteria and yeast in the Kombucha mushroom were called SCOBY, but as the popularity has also become huge in the USA, the name they use is also gaining ground in Europe.
In 1995, P. Mayser and colleagues investigated whether kombucha microorganisms contain pathogenic yeasts. At that time, two kombucha drinks were in circulation in Germany and a home culture from 32 households was examined. 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 the culture stable at home without contamination. Therefore, consuming kombucha drinks is recommended for people with immunosuppression.
The mixture also multiplies large amounts of bacteria, such as 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. For this reason, 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 drinks 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, which 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 and improve cholesterol levels, can help control blood sugar levels and supports many other processes.
Kombucha also contains antioxidants
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 drinks are more ideal and at the same time more effective in supporting body function than dietary supplements containing antioxidants. That's so true! There is nothing better than natural active ingredients!
Unfortunately, we have managed to gut our farmland to the hilt. We have destroyed the soil microbiome with many chemicals, so the active ingredient and antioxidant content of our plant nutrients that are on the table today are only a fraction of what they were 50-100 years ago. Therefore, we would have to consume many more plant nutrients so that our body, which is also burdened with free radicals, gets the amount it needs.
Studies in rats have consistently found that regular consumption of kombucha reduces hepatotoxicity due to toxic chemicals, in some cases up to 70%.
Although no human studies have been published on this topic, it appears 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 strong 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 the fermentation of kombucha.
Kombucha is healthy when prepared correctly
If you have doubted the health effects of kombucha throughout its thousands of years of history, we hope this blog post was 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 regularly.
Contaminated or over-fermented kombucha can also cause serious health problems, starting with very mild, temporary discomfort. It is also not a negligible aspect and should be taken into account in certain circumstances.
Homemade kombucha can contain up to 3% alcohol.
Therefore, anyone who is not feeling strong or has a chronic lack of time should feel free to pamper themselves with the kombucha concentrates available.
Hapi Heart Kombucha concentrates in 500ml contain a maximum of 1.5% alcohol and 25ml, which are diluted per recommended daily dose, contain even less - regardless of whether it is consumed by children or adults.
Our Kombucha concentrate is suitable for everyone from 3 to 103 years old