Kombucha is a fermented tea that has been consumed for thousands of years in Asia, and has recently gained popularity in Western countries.
Kombucha is made from tea, sugar, and a symbiotic colony of bacteria and yeast (SCOBY).
Kombucha is a probiotic drink, meaning it contains live bacteria and yeasts that can benefit gut health.
The sugar in kombucha is consumed by the bacteria and yeast during fermentation, which results in a drink that is relatively low in sugar and calories.
Kombucha can be made with various types of tea, including green, black, white, and oolong.
Kombucha can have a slightly sour, tart taste due to the fermentation process, but can be flavored with fruit, herbs, or spices.
Kombucha has been attributed with various health benefits, such as improved digestion, immune system support, and even cancer prevention, but more research is needed to confirm these claims.
Kombucha is not recommended for certain individuals, such as those with weakened immune systems or pregnant women, due to the small risk of contamination during home brewing.
Kombucha has a long history of traditional use as a health tonic, and was even called the “tea of immortality” by ancient Chinese emperors.
The alcohol content of kombucha can vary, but is typically less than 1% ABV, which is too low to have any significant psychoactive effects.
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