Thirst-quenching, refreshing and unusual, kombucha is a drink that has the particularity of being alive and of possessing numerous virtues. While you're waiting to enjoy a glass of kombucha alone or with friends this summer, read on to discover its health benefits .

Komboucha production process

Consumed for over 2,000 years in Asia, kombucha (also spelled kombucha) is black or green tea sweetened and then fermented from a "mother", a colony of yeasts and bacteria feeding on sugar which, as it breaks down, is transformed into lactobacilli and enzymes.

Once ready, the drink is fizzy and very lightly alcoholic.

It's perfectly possible to make your own. Numerous websites and books explain the process, which is based on : green tea or blacksugar in a well-defined proportion, a "mother" (ideally) and patience! Please note, however, that sterilization of the jar must be rigorous, otherwise fermentation will fail...

Alternatively, if you're not interested in the adventure of homemade products, you can find them ready-to-drink in the fresh produce sections of organic stores.

Komboucha: natural prebiotic

The intestinal floral commonly known as the microbiota, is a group of micro-organisms living in symbiosis in the intestinal lumen. Altered by an unsuitable lifestyle, a diet low in fiber and high in sugar, and the use of drugs and antibiotics in particular, this microbial life is regularly undermined. The result is fungal, inflammatory, autoimmune, psychological and even psychiatric diseases.

To restore balance, a course of probiotics is often recommended to re-seed the intestinal flora. However, it then needs to be nourished with the right foods so that it can survive and proliferate. This means turning to the prebiotics found in large quantities in lacto-fermented foods and beverages ("lacto" for lactic acid derived from the breakdown of sugar, nothing to do with milk!): sauerkraut, lacto-fermented carrots, elben, milk kefir, fruit kefir, ... and kombucha!

Kombucha and the immune system

A large part of the immune system is formed in the intestines by the microbiota. If this microbiota is properly nourished, thanks in particular to kombucha, its response to aggression and allergies is optimal.

Kombucha and digestion

The gluconic acid present in this drink has liver-protecting properties. In addition, the enzymes and lactobacilli in kombucha also help à la digestionThey help assimilate nutrients and regulate transit.

Kombucha and antioxidants

The polyphenols in tea are also found in kombucha. It therefore possesses interesting antioxidant properties to counter the effects of free radicals (acidification, premature aging of cells, etc.). However, these claims must be qualified, as kombucha is highly acidic. Its ph is around 3, so it is not recommended for people suffering from acidosis .

Beware of soils prone to fungal diseases (including candidiasis).

As kombucha is made from both bacteria and yeast, the latter can feed pathogenic fungi. It is therefore inadvisable to drink kombucha when candidiasis is known or suspected, as this can lead to bloating, poor digestion, increased symptoms of candidiasis and even intestinal spasms.

When and how to take kombusha?

As we've just explained, kombucha is a living drink. Once opened, the bottle should be consumed quickly and stored in a cool place.

For preventive use and as part of a balanced lifestyle, one large glass a day between meals is sufficient.

Occasionally, kombusha can be used as a party drink to replace soda.

Be careful not to shake the bottle or you'll end up with "mother" deposits in the glass!

There are very few scientific publications on the benefits of kombucha for humans, most of them on mice. The benefits generally reported are based on empirical findings. So we can't claim that kombucha is a miracle cure. However, for those who can tolerate it, it can be a good health ally as part of a healthy, balanced lifestyle.