What’s the deal with Kombucha?

 By Eva McCormick

Kombucha has been growing in popularity in the U.S. since the early 2000’s. Long before it made its way here, this fermented tea is thought to have originated in northeastern China around B.C. 246 and was brought to Japan by a doctor named Kombu, thus the name, who praised its detoxifying and energizing effects.  In the 20^th century, Kombucha was brought to eastern Europe and became popular there until a tea leaf and sugar shortage during WWII greatly reduced its consumption.

Fun Fact! PespiCo Inc. owns one of the most commonly purchased brands of kombucha called “KeVita”.

Method of Preparation:

The process of making kombucha begins with obtaining a cellulose film called a SCOBY (Symbiotic Colony of Bacteria and Yeasts). Next, you boil tea (tea can be black, green, or a mixture) and water, remove the tea leaves, add sugar, and let cool to room temperature. Once the tea mixture is room temperature you add the SCOBY, cover the container with a cotton cloth and secure with a rubber band. The bacteria and yeast thrive at room temperature and begin to ferment sugars in-turn producing alcohol and multiple types of acids. During fermentation carbon dioxide is also produced which gives the tea a carbonated mouthfeel. Different fruits and herbs are often added to provide flavor and additional anti-oxidant properties. There are many commercially available kombucha starter kits complete with instructions on how to brew your own kombucha! https://www.thekombuchashop.com/

Proposed Health Benefits:

It is most widely known for potential benefits as a probiotic drink that benefits gut and immune health much like yogurt. Kombucha also contains tannins from the tea along with vitamins and minerals from added fruits and herbs that have been seen to protect against oxidative stress. Other large claims have been made by individuals have used this drink to treat IBS, but there is not research or enough clinical evidence to confirm these type of claims at this point.

         (http://www.getfrush.com/wp-content/uploads/KeVita-Kombucha-1-640x427.jpg)

At the very least kombucha can serve as a lower calorie, more nutrient-dense alternative to soda or alcohol. Most bottled kombucha contains less than 0.5% alcohol which puts it below the threshold of federal regulation and is much easier on the liver than alcoholic beverages.

References:

Coelho, R. M. D.,  Leite de Almeid, A.,  Gurgel, R.Q.,  Nascimento da Mota, A. R., & M. de Sousa, P. H. (2020). Kombucha: Review. International Journal of Gastronomy and Food Science, 22.