Kombucha tea is a special type of fermented, caffeinated tea with a very sweet taste. The tea is produced in the form of small white bubbles. It is made from yeast and when fermented produces a light, delicate, sweet-smelling tea with a slightly sweet taste. Kombucha is thought to have first originated in China where the drink is traditional. Its consumption increased in the U.S. during the early 21st century.
Kombucha is a fermented sweetened green or black tea beverage usually drunk for its health benefits. In some cases, the drink is also known as kombucha tea, due to the culture of yeast and bacteria growing in the solution used to make the tea. This culture gives the tea its distinctive flavor. Kombucha tea has been used by indigenous people in various parts of the world as healthy food, medicinal treatment, and non-alcoholic drink.
Research has shown that drinking kombucha tea is beneficial to your health and may help in the treatment and prevention of certain types of cancer. The fermentation process in the tea breaks down the glucose found in the tea, which gives it its sweetness. The sweetness of the tea stimulates the body's immune system, which stimulates the body to fight diseases better than if you had not drunk the tea.
Our body is filled with immune-compromised pathogens and other toxins, which can contribute to disease. Kombucha tea provides us with a rich source of organic acids and nutrients that aid in the body's natural defense against foreign and potentially dangerous organisms. As the fermentation process breaks down the lactose and galactose and allows the organic acids to be released into the drink, these friendly organisms and toxins are carried away and eliminated from our bodies. This is why the active components in kombucha tea have been scientifically proven to boost the immune system and promote the overall health of the body, as well as the reduction of inflammation and the repair of the cell damage caused by free radicals.