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Why Should I be Incorporating Kombucha Into My Diet?

    With the health food industry booming in 2019, one of the latest crazes is the incorporation of fermentation and fermented foods into our diets, mainly due to ongoing research into its positive effects on gut health. Kombucha drinks have been around for many decades, but have earnt themselves a strong place in the health food industry in 2018. With their slight natural fizz, they offer a great alternative to sugary fizzy drinks.

     

    What is Kombucha?

    Kombucha is made by the process of fermentation, combining sweetened tea and culture called “scoby” which stands for “Symbiotic Culture of bacteria and yeasts”. These ‘scoby’s’ convert the sugar into ethanol and acetic acid, giving the Kombucha its distinctive sour taste.

     

    What are the benefits of Kombucha?

    Fermented products contain live microorganisms, these can be found in products such as yoghurts, kefir and sauerkraut but can also be found in Kombucha! These microorganisms can have a positive effect on our gut health and can aid digestion. Antioxidants can also be found in the tea element of the Kombucha, these antioxidants are substances that can protect the body from oxidative damage caused by “free radicals” which are a by-product of natural bodily processes. It is claimed that Kombucha can help to improve weight loss, digestion, inflammation and bone health.

     

    Why not make Kombucha part of your 2019 diet and start the year with good gut health! At Treves and Hyde we are now stocking three types of Kombucha, in flavours original, Ginger and Passionfruit. Come in and give them a try!