Gut-Health: How Good Is Kombucha For Your Gut?


No life form has ever lived without bacteria: all life forms live with a microbial community. We are 10:1 with microorganisms to our human cells by bacteria. This is the reason why fermented beverages have become increasingly popular and consumed worldwide for their benefits to the human body. Kombucha is a fermented, fizzy, bittersweet tea that has been consumed for thousands of years. Since the kombucha beverage has a culture of bacteria and yeast added to it, the addition of these bacteria and yeast causes fermentation, which provides additional probiotic benefits along with the nutritional value of the tea. Kombucha also needs the transforming action of intentional anaerobic microorganisms. You also need an acquired taste to be able to take it regularly.

Kombucha is rich in probiotics, as it contains live cultures, which contain lactic acid bacteria, which is one of the strains of bacteria beneficial to the gut. The other benefit of kombucha is that the live bacterial cultures found in food that are not heated after fermentation are extremely beneficial to consume.

Also read: Kimchi: Why is everyone going crazy over fiery fermented foods?

The function of live bacterial cultures is as follows:

  • Nutrient assimilation
  • Digestion of many nutrients.
  • Synthesize essential nutrients
  • Humans cannot reproduce without bacteria.
  • Producing glycogen is supported by lactic acid bacteria, which acidifies the body to help us reproduce.
  • Bacteria in our gut: release of serotonin, which is our happy hormone, and release of neurochemicals that are helpful for good gut-brain chemistry.

Consuming kombucha or any other fermented beverage has many benefits that help the body, such as nutritionally transforming foods or beverages in many ways.

– Improves predigestion, while foods are fermented, dense compound foods are predigested by fermentation organisms into elemental forms for easy assimilation by the body.

-Assists in the removal of toxins from our food that may not be visible to the naked eye, in ways that are benign food items safe to eat or drink

– Fermentation can improve the bioavailability of minerals and vitamins for the body to use for different vital body functions.

Kombucha is good for the gut due to many factors that constantly attack or threaten the balance of our gut bacteria culture, such as

  • Use of Antibiotics or NSAID antacids (Non-Steroidal Anti-Inflammatory Drugs)
  • drink chlorinated water

Using antibacterial options for washing hands or washing food destroys all bacteria across the board, good or bad for the body, leading to intestinal and hormonal imbalances.

It is important to consciously replenish the bacteria in our gut to help our gut bacteria. Having fermented beverages and a regular bowel movement greatly helps people with chronic digestive problems like constipation, low heartburn or acid reflux, or even inflammatory bowel disease or inflammation in the gut, skin, IBS (irritable bowel syndrome), and It’s also great for various other hormonal, mood, and other imbalances, as the root cause of every imbalance begins in the gut.

In contrast, as Kombucha is a sweet fermented tea, it is important to ensure that people with diabetes, insulin resistance, and bacterial overgrowth in the small intestine consult a health professional before consuming it regularly to avoid adverse effects.

Kombucha is readily available on the shelves and can also be made at home. The process of making kombucha takes around seven to ten days through a series of steps:

1. The first step is to prepare the tea. Any tea of ​​your choice can be used here, such as green tea or black tea.

2. The second step is to add SCOBY to the brewed tea. SCOBY is a symbiotic culture of bacteria and yeast that is used in the production of kombucha and is readily available in markets. It is covered and fixed for some time.

3. The third step is the fermentation that turns this product into a probiotic. This process takes six to seven days to ferment the kombucha.

4. After brewing and fermenting the kombucha, the SCOBY should be removed.

About the author: Janvi Chiitalia, Integrative Gut Microbiome Health Trainer and Functional Medicine Nutritionist

Disclaimer: The opinions expressed in this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of the information in this article. All information is provided as is. The information, facts or opinions contained in the article do not reflect the views of NDTV and NDTV assumes no responsibility for them.


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