Get your fermentation fix with the following 10 kombucha brands, all recommended by Clarke. “I recommend no more than nine grams of sugar per eight-ounce serving,” Clarke says. While some add-ins-like fruit juices, ginger, or turmeric-may add their own health benefits to the drink, others-particularly added sugar-detract from it. “All of these factors can affect the overall taste, authenticity, and nutrition of the drink,” Clarke says. Others add natural fruit juices, natural flavors, or sweeteners (like stevia) to add flavor and sweetness. “Some brands also add sugar after fermentation, instead of only adding the sugar needed to actually ferment the tea, which makes for a sweeter, higher-sugar kombucha,” Clarke says. Meanwhile, other brands “cheat” by adding carbonation-instead of letting those bubbles form naturally-in order to shorten fermentation time, which also cuts back on probiotics. However, this can actually destroy the probiotics. Displeased with sugary green drinks on shelves at the time, GT released a green Kombucha crafted with three of the most powerful super greens. Celebrating 25 years of authentic kombucha. Synergy: This label indicates that fruit juice or purée has been added to the kombucha, making it sweeter and richer in flavor. Some brands, for example, are pasteurized to control the residual alcohol content in kombucha (yep, it typically contains trace amounts of booze!), Clarke says. Over two decades later, my mission remains stronger than ever to offer the best Kombucha you can find. “Everything from ingredients used to the actual fermentation and bottling process can vary.” “Kombucha brands are widely different,” says Clarke. Many companies like Synergy, the largest producer of commercial kombucha, make the taste more palatable by adding all sorts of flavors to the brew. Thing is, not all kombucha brands are created equal. 7,804 likes, 265 comments - GT's SYNERGY Kombucha (synergykombucha) on Instagram: 'LIVING FOOD FOR THE LIVING BODY Every drop of SYNERGY Raw Kombucha is bursting with life and vit. Though the drink technically is a tea, (1) it tastes nothing like tea and instead has a distinct sourness similar to a Belgian lambic. (Though just how much probiotics make it into each bottle still unclear.) The result is a sweet, tangy, effervescent beverage filled with probiotics, the beneficial bacteria that improve gut health. Generally, kombucha is made by fermenting tea with a SCOBY (a mixed culture of yeast and bacteria) and a little bit of sugar (which feeds the bacteria and starts the fermentation process), explains dietitian Stephanie Clarke, RD, co-owner of C&J Nutrition in New York City. Sure, it offers the benefits of probiotics-but it’s also just plain delicious, and worth drinking for the taste alone. This makes it a good source of probiotics, which have many health benefits.Considering you can buy kombucha at most gas stations and drug stores these days, it’s safe to say the bubbly fermented beverage has officially transcended "trend" status. Kombucha is a type of tea that has been fermented. ![]() These bacteria can improve many aspects of health, including digestion, inflammation, and even weight loss ( 4, 5, 6).įor this reason, adding beverages like kombucha to your diet might improve your health in many ways. Probiotics provide your gut with healthy bacteria. Although there’s still no evidence for the probiotic benefits of kombucha, it contains several species of lactic-acid bacteria which may have a probiotic function. The fermentation process produces acetic acid (also found in vinegar) and several other acidic compounds, trace levels of alcohol, and gases that make it carbonated ( 2).Ī large number of bacteria also grow in the mixture. This blob is a living symbiotic colony of bacteria and yeast, or a SCOBY, and can be used to ferment new kombucha. This is why kombucha is also known as “mushroom tea.” It’s made by adding specific strains of bacteria, yeast, and sugar to black or green tea, then allowing it to ferment for a week or more ( 1).ĭuring this process, bacteria and yeast form a mushroom-like film on the surface of the liquid. Kombucha is thought to originate in China or Japan.
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