Pros & Cons: Kombucha
2 mins read
Kombucha is fast emerging as a functional drink, marketed mainly for its health benefits. It is actually a tea fermented by a symbiotic colony of bacteria and yeast (SCOBY). This SCOBY eats up most of the sugar from the tea, thus transforming it into a refreshingly fizzy, sour drink that is low on sugar and calories. Before you add it to your grocery list, analyze its pros and cons.
- Kombucha has high levels of B vitamins that could protect the pancreas and the liver.
- It is rich in enzymes and bacterial acids that help detoxify the body.
- It contains glucosamines that increase the production of synovial hyaluronic acid, which in turn preserves the cartilage structure and prevents arthritic pain.
- Since it is a probiotic beverage, it aids digestion and promotes gut health.
- As kombucha is fermented by bacteria and yeast, strains of mold and fungi could develop in it sometimes, causing serious illness.
- Yeast infection is a possible side-effect.
- Having too much kombucha could lead to lactic acidosis and mythosis, both of which could affect muscle inflammation and the buildup of muscle acid.
- Although it is good for the gut, its high acidic content could cause stomach ulcers or heartburn, if consumed in excess.
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