The Kombucha Craze

It seems like every year there is a new miracle food. From kale to acai bowls, it seems as if the latest trends turn out to be just merely fads. Fear not, kombucha is here to stay.

For those of you unfamiliar with kombucha, it is essentially a fermented tea. First brewed in China in about 220 B.C. , it was used mainly for energizing and detoxifying. As trade routes expanded, kombucha spread to Russia, and then to Europe, North Africa, and finally to the United States.

Kombucha is composed of black tea, sugar, and symbiotic culture of acetic acid bacteria and yeast (SCOBY). Utilizing the process of fermentation, energy is produced.

In terms of health benefits, black tea in kombucha contains polyphenols that can prevent cancers and other diseases by defending against UV radiation and pathogens. By binding to free radicals, polyphenols reduce this risk of cancer. The SCOBY in kombucha promotes healthy gut flora which as you may remember acts as the second brain of the body. This fortification of the microbiome produces both mental and physical benefits.

Additionally, the cellulose film of SCOBY that rests on top can aid in the treatment of skin burns as well as a natural absorbent to remove metal pollutants from wastewater.

More research is needed to determine the health benefits of kombucha on the body, but from the onset, kombucha has proven to be an interesting drink.

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