Kombucha is a tart, fizzy, fermented beverage made of sweetened tea and a specific culture known as a SCOBY (symbiotic culture of bacteria and yeast). It has been around for thousands of years. Kombucha’s probiotic content is what has everyone’s attention. The fermentation process also creates some vitamins, including vitamin C and certain B vitamins, and tea naturally contains antioxidants. However, there’s not hard scientific evidence to confirm the various health benefits that have been associated with probiotics. Not yet, at least. Enjoy Kombuchas as an alternative to sugary soft drinks, one with a possible probiotic, and nutrient boost. Too much Kombucha, however, could mean excess caffeine and sugar, not to mention that it’s a carbonated product and that could cause digestive issues when drinking high amounts. Most bottles contain two servings, so check the label and stick to 8 ounces or less at a time.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved