Kombucha is the fashionable drink and replaces sugary soft drinks and alcoholic beverages, but not all the properties attributed to it are real.

Kombucha boats.

At this point, the safest thing is that you have already tried the kombucha —Also called kombucha tea, Manchurian mushroom, tea mushroom or Chinese mushroom — because its consumption continues to multiply in Spain and it is still far from reaching a ceiling. This fermented drink with a slight acid taste, which is made with sweetened tea and the action of microorganisms such as bacteria and yeasts, is fashionable not only for its taste and for assuming a healthy alternative to soft drinks, but also because of the many properties that have been attributed to it over the centuries. From a confusing origin that Japan, Russia and China dispute, in the 90s it appeared timidly on the television of our country, but it was not until 2016 with the rise of philosophy healthy when his success began to be forged, unintentionally catapulted by Queen Letizia.

They have said about kombucha that provides benefits to the cardiovascular system, which strengthens the immune system, which helps purify the body, which is good for fighting stress and has antiviral effects. Also, according to the string of almost magical properties that can be read in hundreds of articles, it would help improve memory, lose weight, relieve menstrual pain and inflammation, strengthen hair growth and even prevent cancer. . Science, on the other hand, has failed to demonstrate any of these qualities, with some studies coming close to concluding that it can help in the prevention of colds, but nothing more. Of course, it is about a drink in principle healthy, with little sugar and alcohol, so it is perfect to replace sugary soda or alcoholic beverages.

Many have called kombucha the “life elixir” It was believed that longevity increased, but researchers at the University of Fairbanks (Alaska) concluded after three years studying mice that had lived longer, but that “comparable effects and mechanisms in humans remain uncertain.” An article published in the Journal of Food Protection assures, along the same lines, that “there are no proven health benefits associated with its consumption” and a last investigation from 2014 by the Laboratory of Industrial Microbiology and Food Biotechnology of the University of Riga (Latvia) does affirm which is an antioxidant, which helps the immune system and gives energy, making it “attractive as a fermented functional drink for health prophylaxis.”

Convinced that kombucha does not work miracles but is a healthy substitute for alcohol and sugary sodas, it is time to dismantle other of its myths. And it is that it preserves a percentage of caffeine and sugar because they are not completely eliminated during the fermentation process and although they recommend it as a hangover remedy due to the amount of B vitamins, the truth is that the amounts it contains are not significant. Although many people choose it to avoid having a beer, a vermouth or a wine, it must be clarified that can have a graduation of 3%. It is also not a recommended drink for everyone and should not be taken during pregnancy and lactation, if you have diabetes, an immune, intestinal or liver disease. Allergic reactions such as stomach pain and nausea have been detected.

Homemade kombucha? No thanks

Although there are hundreds of kombucha recipes to make at home that encourage us to do so by telling us how easy it is, the truth is that the experts are very clear in their warning: it is best to consume it bought. The reason they put forward is that during the home-brewing of this tea, which inevitably takes place in non-sterile rooms, it is easy for the drink to become contaminated. By having to use bacteria and yeasts, we can, inadvertently, favor the appearance of other unwanted fungi such as Aspergillus, which causes infections and gastroenteritis.

So always It will be safer to buy it already prepared with all the guarantees. At this time, in which we are experiencing an authentic boom of this drink throughout the country, there are several brands that are made in Spain, but perhaps the most recognized is Komvida, the Extremaduran kombucha that is sold even in Alcampo and Carrefour by the hand of its creators: Beatriz Margo and Nuria Morales. These entrepreneurs started in 2016 and now account for more than 80% of the market.

They mix the Chinese mushroom with tea, sugar and mineral water, as the recipe says, but they also add various organic juices to offer various flavors while still making a 100% organic drink that also preserves the bubble that is produced in fermentation. Its success is expected to continue to increase because the consumption of this superfood in Spain grew in 2020 by 128% compared to last year and in the first quarter of this 2021 it has done so by 292%.

You may also like

The dangers of kombucha, the fermented anti-hangover tea

Kombucha: how to make the tea with more properties

The boom of the Extremaduran kombucha of Bea and Nuria: it is sold in Carrefour or Alcampo