Probiotics are live microorganisms that can confer a health benefit. There are multiple groups of probiotics organisms, but the most used is the lactic acid bacteria, we can find in fermented dairy products such as milk, cheese and yogurt.
They can improve lactose digestion, play a role in preventing and treating diarrhea and act on the immune system, helping the body to resist and fight infection.
More studies need to be done, but probiotics could also prevent or slow the growth of colon cancer, lower cholesterol levels, prevent urogenital infections, alleviate constipation and treat food allergy.
Nevertheless, probiotics are not medicine but with a healthy lifestyle, Kombucha really benefits to our body.
History of Kombucha:
Kombucha is the name of the fermented tea drink containing probiotics and especially lactic acid bacteria. Its origin comes from northeast China during the Tsin Dynasty in 220 B.C and it is now traditionally consumed in Russia, Japan and Eastern Europe. Now, the US are a big consumer of Kombucha.
Kombucha is made by adding the kombucha culture (bacteria and yeast) into sugared tea. The sugar serves as a nutrient for the culture that allows for bacterial growth in the tea. The mixture is then poured into a sterilized beaker and is covered with a paper towel or breathable fabric to prevent insects contaminate the kombucha. The tea is left to ferment for a period of up to 10 to 14 days at room temperature (18 °C to 26 °C). A new “daughter” SCOBY will form on the surface of the tea to the diameter of the container. After fermentation is completed, the SCOBY is removed and stored along with a small amount of the newly fermented tea. The remaining kombucha is strained and bottled for a secondary ferment for a few days or stored at a temperature of 4°C.