Evidence-Based Health Benefits of Kombucha Tea

Kombucha, a fermented tea, has been enjoyed for thousands of years.

It has the same health benefits of tea, but it is also high in beneficial probiotics.

Kombucha can also contain antioxidants that kill harmful bacteria and may be helpful in fighting several diseases.

Based on scientific evidence, here are the top 8 health advantages of kombucha.

1. Kombucha is a potential source of nutrients.

Kombucha may have originated in China or Japan.

It’s made by adding specific strains of bacteria, yeast and sugar to black or green tea, then allowing it to ferment for a week or more .

The yeast and bacteria form a mushroom-like layer on the liquid’s surface. Kombucha is also known by the name “mushroom tea”.

This blob, also known as a SCOBY or living symbiotic colonies of yeast and bacteria, can be used for the fermentation of new kombucha.

The fermentation process produces acetic acid (also found in vinegar) and several other acidic compounds, trace levels of alcohol and gases that make it carbonate

The mixture also supports a large number of bacteria. Although there are no proven benefits to kombucha as a probiotic, it does contain a variety of lactic-acid bacteria that may be beneficial.

Probiotics are good for your gut. These bacteria can improve many aspects of health, including digestion, inflammation and even weight loss.

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Drinking kombucha can be a great way to improve your health.

2. Kombucha May Provide the Benefits of Green Tea

Antioxidants are substances which fight free radicals, reactive molecules, that can damage your cells

Many scientists believe that antioxidants found in foods and beverages are more beneficial for your health than supplements

Kombucha with green tea is thought to have antioxidant properties in the liver.

Studies on rats have consistently shown that kombucha can reduce liver toxicities caused by toxic chemicals by up to 70%

Although there are no human studies on the topic, it seems like an area of promising research for those with liver disease.

4. Kombucha Can Kill Bacteria

One of the main substances produced during the fermentation of kombucha is acetic acid, which is also abundant in vinegar.

Like the polyphenols in tea, acetic acid is able to kill many potentially harmful microorganisms (.

Kombucha made with black tea or green tea seems to be strong against bacteria, especially Candida yeasts .

These antimicrobial properties suppress the growth of unwanted bacteria and yeasts but do not affect beneficial, probiotic bacteria or yeasts involved with kombucha fermentation.

These antimicrobial properties have no health benefits.

5. Kombucha May Reduce Heart Disease Risk

Heart disease is the world’s leading cause of death (22).

Studies on rats have shown that kombucha can significantly improve the levels of “bad” LDL cholesterol and “good” HDL cholesterol in just 30 days .

Even more important, tea, especially green tea, protects LDL cholesterol particles against oxidation ).

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Green tea drinkers are up to 31% less likely to develop heart disease. This may also be true for kombucha .

6. Kombucha May Help Manage Type 2 Diabetes

Type 2 diabetes affects over 300 million people worldwide. It is characterized by high blood sugar levels and insulin resistance.

A study in diabetic rats found that kombucha slowed down the digestion of carbs, which reduced blood sugar levels. It also improved liver and kidney function .

Kombucha made from green tea is likely to be even more beneficial, as green tea itself has been shown to reduce blood sugar levels .

In fact, a review study of almost 300,000 individuals found that green tea drinkers had an 18% lower risk of becoming diabetic .

Further human studies are needed to investigate the benefits of kombucha for blood sugar control.

7. Kombucha May Help Protect Against Cancer

Cancer is the leading cause of death in the world. Cancer is characterised by cell mutations and uncontrolled cell growth.

Due to its high level of tea polyphenols, and antioxidants, kombucha prevented the spread and growth of cancerous cells in test tubes.

How the anti-cancer properties of tea polyphenols work is not well understood.

However, it’s thought that the polyphenols block gene mutation and growth of cancer cells while also promoting cancer cell death .

It is therefore not surprising that tea drinkers are less likely to get various types of cancer ).

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