Kombucha Tea: Health Benefits, Side Effects, and How to Make It at Home

Probiotics are "good bacteria" which are considered helpful for your body. Kombucha tea is made by mixing bacteria, yeast and sugar in black tea or green tea, after which it is left to ferment for a week or more. During this process, bacteria and yeast form a mushroom-like layer on the tea. This is why kombucha is also known as "mushroom tea".

Acetic acid (the acid that gives vinegar its sour taste and pungent smell) and many other acidic compounds are formed during fermentation. Large amounts of bacteria also grow in this mixture. Although there is no evidence yet that kombucha provides probiotics, it contains several varieties of lactic-acid bacteria, which can act like probiotics. Probiotics provide healthy bacteria to the stomach, which benefits health in many ways, including digestion, inflammation and even weight loss.

(Read more - Green Tea)

Green tea is considered extremely beneficial for health as it contains many bioactive compounds such as polyphenols. These act as powerful antioxidants in the body. Studies have shown that if kombucha tea is consumed regularly, it helps in reducing belly fat, improving cholesterol levels and controlling blood sugar. Studies have also shown that people who drink kombucha tea have a lower risk of prostate cancer, breast cancer and stomach cancer.

(Read more - Benefits of Chamomile Tea)

Kombucha tea contains antioxidants that protect against free radicals and molecules that damage cells. Many scientists believe that antioxidants obtained from food and beverages are better than its supplements. Kombucha has a good effect on the liver especially when made with green tea.

Studies conducted on rats have shown that regular consumption of kombucha tea can reduce liver toxicity (accumulation of toxins in the liver) caused by toxic chemicals. No study has been done on humans on this subject yet.

(Read more - Unlocking the Power of Green Tea)

During the fermentation of kombucha, acetic acid is formed which is found in abundance in vinegar. Like the polyphenols present in tea, acetic acid also has the ability to eliminate many harmful microorganisms. These antimicrobial effects prevent harmful bacteria and yeast from growing but it does not affect the probiotic bacteria and yeast involved in kombucha fermentation.

Drinking Kombucha today protects against heart disease. Heart disease is the leading cause of death globally. A study conducted on rats has shown that kombucha tea can improve two factors of heart disease "bad cholesterol" LDL and "good cholesterol" HDL in 30 days. The risk of heart disease is reduced by 31 percent in those who drink green tea and this benefit can also be obtained from kombucha tea.

(Read more - Can You Drink Tea With High Blood Pressure)