A beverage made from the fermentation of sweet tea, traditional kombucha, has many health benefits, particularly for the microbiota. Points to know to choose the best drinks on the market.
Bloating, indigestion, transit disturbances… Kombucha, the fermented beverage, is full of gut health benefits. To take full advantage of its benefits, it is important to consume a quality drink. If the ideal is to make it yourself, some commercial options are interesting from a health perspective. Others, however, are not the most recommended. How to make the difference? A British epidemiologist, under the pseudonym Tim Spector on Instagram, gives his advice in a video published on July 10.
Read the label
It is important to ensure that no artificial ingredients have been added, such as industrial sweeteners or flavorings. “Homemade kombucha has only water, tea, sugar – fermented Skobi (Colonies of microorganisms, also called the “mother of kombucha”, editor’s note) and perhaps natural flavors added by him, such as ginger or lemon,” notes Professor Tim Spector.
Choose it unpasteurized
Specifically, it means that the drink has not undergone heat treatment. That way, it will be able to maintain the microbial flora that resides there, which is the point of kombucha. “If your fermented foods are pasteurized, live microbes will not survive,” says the expert.
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Check for sediment
To find out if kombucha has been traditionally fermented, look at the bottom of the bottle; The “mother kombucha” sediment should be visible. Fermentation is important because it is at the end of this process that probiotics (beneficial microorganisms) can thrive and have a beneficial effect on our gut health.
Source: Le Figaro
