All you need to know about kombucha
K is for Kombucha.
Kombucha is a fermented tea drink that originated from China in 220 B.C over 2000 years ago as a health drink for its detoxifying and energising properties. It was then taken from China into Japan and used as a digestive cure for the Emperor by his physician Kombu and this is where the name started. Today it is touted as a health drink and is growing massively in popularity, let’s look at the studies behind it…..
So, what’s in kombucha and why is it good for us?
When brewed kombucha produces organic acids like vinegar which are sour and bitter and contributes to the health of our liver by stimulating enzymes and bile production essential for natural detox and cleansing by the liver. It also contains the vitamins B1, B2, B3, B6, B12 which contribute to energy production and brain function, it contains a small amount vitamin C which is an antioxidant and is essential for immune function. There are many amino acids which are the compounds of proteins that needed for repair of our cells. Polyphenols from tea which contain antioxidants that stop our DNA from being damaged by external and internal pollutants that contribute to the process of disease. Most importantly kombucha contains an array of beneficial bacteria and yeast strains that are a by-product of the fermentation of the sugar and these feed our good gut bacteria and contribute to good mental health, immune health and a healthy weight.
So what does this mean to human health and the research behind it? Well there have only been mice and rat studies, so what are the outcomes from these animal studies?
The most studies have been on balancing blood sugar, a beneficial effect on reducing weight and a beneficial effect on rats with induced diabetes, it stopped the spike of blood glucose levels and had a beneficial effect on cholesterol, lowering the LDL (bad cholesterol).
There are some studies on the role of antioxidants in kombucha, it increases the levels of our own levels of self-made antioxidants which in turn boosts our immune system, when rats were induced with high doses of lead to induce oxidative stress (damage to DNA which can lead to disease such as cancer) those who consumed kombucha tea were protected against the DNA damage.
The impact on longevity has been studied in a 3-year trial – both male and female rats lived longer than the non-kombucha drinking counterparts. In this study the kombucha drinking mice also weighed less, ate less food and did more voluntary exercise.
Mice were put under stress and those who had kombucha before being exposed to the stress had lower cortisol levels. Cortisol is our stress hormone, released in the fight or flight state. Being in a constant state of fight or flight and low-grade stress is a sure-fire way to ensure you create inflammation and disease.
A study shows it has liver protective benefits, it reduced toxicity by 70% in those rats who consumed kombucha compared to those who didn’t and were given chemical toxins. So basically, drink this the day after alcohol to help with a hangover!
Final Thoughts…
Although animal studies do not mean the same outcomes will always be seen in humans, I still believe that kombucha gives our good bacteria a boost which can only have a positive effect. I have been making and drinking kombucha for over 8 months and I have had a stable mood over the gloomy winter months, no colds or illness and I have been less bloated after meals. Plus, it is a great replacement for alcohol!
Follow me on Instagram @camillagraynutrition for details on upcoming kombucha workshops!