Kombucha

Kombucha is a fermented tea, usually black or green tea, that has a very low alcohol content of less than 0.5% alcohol by volume. In many cases, it is used for supplemental or medicinal purposes and due to the low alcohol content is commercially sold in many grocery and convenient stores. Kombucha is fermented with several different species of yeasts and acid bacteria such as such as Bacterium xylinum, Bacterium xylinoides, Bacterium gluconicum, Saccharomyces ludwigii, Saccharomyces apiculatus varieties, Schizosaccaromyces pombe, Acetobacter ketogenum , Torula varieties , Pichia fermantans (Gharib, 2009). Research has shown that the organic acids, enzymes, and vitamins produced by the fermentation process have some health benefits. Kombucha may aide digestion, avert cardiovascular disease, reduce inflammation, aide in immune support and even divert some forms of cancer. Overall, kombucha is a new health fad that has some research to support its health benefits.

Gharib, Ola Ali. "Effects of Kombucha on oxidative stress induced nephrotoxicity in rats." Chinese Medicine, vol. 4, 2009, p. 23. Gale OneFile: Health                      and Medicine, https://link.gale.com/apps/doc/A213497834/HRCA?u=mlin_w_umassamh&sid=HRC.... Accessed 17 Sept. 2019.