Recently people have begun opting for fermented foods not only for their unique and desirable taste, aroma and texture but also for their overall nutritional value. Fermented foods carry additional health benefits in the form of probiotics and prebiotics.
Research has proven that kombucha is rich in antioxidants, many of which have demonstrated the ability to protect pancreatic cells, in turn regulating insulin more steadily and stabilizing blood sugar levels. A review published in 2015, in the Diabetic Care Journal states that changes in the gut microbiome plays an important role in an individual’s risk for obesity and type 2 diabetes.
It has been well established that sugar intake increases risk factors for heart diseases. According to a study published in the American Heart Journal- Circulation, consuming a 12-ounce soda a day, increases the risk of a heart attack by 20%. The liability of a stroke increases with each sip of soda.
Kombucha, rich in vitamins B2, B6, B12 and C can encourage glowing skin from the inside out. Probiotics have great potential in preventing and treating skin diseases- eczema, dermatitis or allergic inflammation, skin hypersensitivity and UV induced skin damage.
It all starts with selecting the tea leaves you’d like to make your kombucha with. To ensure that your kombucha is made of superior quality blends, the tea leaves acquired are younger than those in Assam or Darjeeling.
