Kombucha is a fermented tea that is often drunk for medicinal purposes. There is limited scientific information supporting any health benefit and few studies are being conducted. Kombucha is available commercially and can be made at home by fermenting tea using a visible, solid mass of yeast and bacteria which forms the kombucha culture which is often referred to as the “mushroom” or the “mother”.
Components
Kombucha contains multiple species of yeast and bacteria, as well as the organic acids, active enzymes, amino acids, and polyphenols produced by those microbes.
For the home brewer, there is no way to know the quantities of each of the components unless a sample is sent to a laboratory. Finished kombucha may contain some of the following components, depending on the source and diversity of the culture:
- Acetic acid, which is mildly antibacterial
- Butyric acid
- Gluconic acid
- Lactic acid
- Malic acid
- Oxalic acid
- Usnic acid
- B-vitamins[7]
- Ethyl alcohol
Top 10 Noticeable Benefits of Drinking Kombucha Tea Daily
+ Prevents Acid Reflux
+ Assists With Weight Loss
+ Aids in Digestion of Heavy Meals
+ Strengthens Hair, Restores Hair
+ More Energy in the Morning
+ Helps With Sleep
+ Relives Constipation
+ Post Work Out Recovery Drink (Cardiovascular and Resistance Training)
+ Reduces Severity of Hangovers
+ Better Skin Complexion, Tighter Skin Tone
Whole Food Market has yanked kombucha teas from its store shelves after discovering the popular fermented drinks contained elevated levels of alcohol that were not reflected on the labels, Kambucha teas are one of the more popular beverage sold in the store, the company is awaiting their suppliers to update their labels, under Government Regulations product containing alcohol levels of 0,5 %or more need to carry warning labels.is this the only reason that kambucha has been removed from whole food? , The FDA is testing Kambucha now, let’s wait for their opinion