There’s been a lot of talk lately about kombucha and other fermented foods and why we should be eating them. Many of you have been wondering: is this just another fad or is there some truth to the hype?
I asked my friend and fellow nutritionist, Daina Slekys, to help answer this question for me. Not only is Daina a nutritional biochemist, but she’s also the founder of a kombucha company called Health-Ade – and a fermented food pro. Here’s what she had to say.
What is kombucha?
Kombucha is a fermented tea that has been around for thousands of years in countless cultures. It’s similar to other fermented foods like yogurt, kefir, vinegar, sauerkraut, kimchi, etc. — all of which give your body a great dose of beneficial bacteria and yeast in your intestines, which promotes healthy digestion. Kombucha also contains B vitamins, vitamin C, and other antioxidants, and is low in sugar and caffeine.
Why eat fermented foods?
These days, the average American diet is full of processed, refined foods. And those of us who eat meat are consistently exposed to antibiotics (which are used in meat production unless you buy organic). As a result, the beneficial flora that is meant to be in our “guts” is not. This allows for more threatening bacteria to migrate in and damage our bellies, and may explain why close to 20% of Americans are suffering from Irritable Bowel Syndrome (IBS) according to the NIH.
Why do people choose to drink Kombucha?
Many people like the taste, and just plain feel better when they eat kombucha and other fermented foods. Kombucha is naturally full of the “good” cultures our guts are starved for, so as long as you buy kombucha that’s prepared carefully and safely, it’s a great way to get some fermentation into your diet!
Want to hear more?
If you’re interested in learning more about the benefits of kombucha, I urge you to check-out www.kombuchakamp.com or read the comprehensive and informational book called “Kombucha Tea” by A. Bartholomew.