The Top 6 Kombucha Brands for 2022

While kombucha has been around for around 2000 years, it was only lately that it became a fridge staple in the local health food shop or that it was produced by a few local health gurus. Kombucha seems to be here to stay after making its Hollywood debut in the previous decade. It may include probiotics, which may help improve digestive health, and tea, which has several health advantages. It may also contain other natural and raw substances, which may have some benefits for wellness.

With so many kombucha options available, it might be tough to decide which one to try. In this post, we look at some classic kombucha as well as some of the greatest kombucha brands with a modern twist. We also look at the history of this popular drink, its possible health advantages, and some of the safety issues. Thus, whether you’re new to kombucha or a seasoned drinker, we hope you’ll uncover some intriguing new facts about this very ancient drink as you read on.

Things to Consider Before Buying Kombucha

All About Kombucha

Kombucha, often known as booch, is a traditional drink that has been around for over two millennia. It is a fermented tea with a slightly acidic flavor and a hint of sweetness. Initially made in China, it migrated to Japan and Russia, and the term kombucha is claimed to have originated in Japan, when a doctor used the tea to heal an emperor named Kombu. Since the Japanese term for tea is cha, the names were combined to form kombucha.

It is produced using a probiotic culture known as SCOBY, which stands for symbiotic culture of bacteria and yeast, and it is these cultures that many believe provide the true health benefits. If you’re new to kombucha, you may see the SCOBY has settled towards the bottom of the bottle. While you may not want to drink these clumps, they are entirely safe since they are made up of the helpful probiotics that were added to the drink during manufacturing.

While black tea is the most popular tea used in kombucha, green and oolong teas are also used. Herbal teas and similar products are not utilized since they do not promote healthy SCOBY growth.

During making kombucha, tea is steeped and then extracted from the water, and sugar is incorporated into the brew. When it has cooled, add the SCOBY and a little quantity of already fermented kombucha, commonly known as a starter liquid. The brew then ferments at room temperature for seven to ten days before being sampled and bottled, or let to ferment longer for the desired flavor.

Because of the utilization of live and raw components, each batch of tea will normally have some slight nutritional variances.

Kombucha is often consumed raw or unpasteurized to preserve its probiotics and minerals. As a result, most need cold storage to avoid overfermentation. As kombucha ferments, natural alcohol is produced, and its shelf life typically dictates how long it may be cold kept before its ethanol content exceeds established legal limits.

Kombucha has a low pH, however it cannot be more acidic than 2.5 or more neutral than 4.2 on the pH scale in order to be safe to drink. Kombucha exhibits antibacterial action against a wide range of bacteria and yeasts when the final pH is about 2.5, however this may not be solely due to the pH; the polyphenols in the tea and other compounds may also serve as antimicrobials.

Kombucha for Better Health?

Several claims have been made about the health advantages of kombucha. Few have scientific proof to back them up as of yet, however certain substances, such as probiotics and tea, have been proved to have some health advantages.

Probiotics, or live bacteria and yeasts, are found in raw kombucha. Probiotics come in a variety of forms, including lactobacillus, which is also present in yogurt. Probiotics, often known as good bacteria, may help maintain good gut health by balancing out harmful bacteria in the stomach and boosting amounts of beneficial bacteria that are eliminated when you take antibiotics.

While more study is required in this area, probiotics may be beneficial in instances of viral diarrhea or antibiotic-induced diarrhea, irritable bowel syndrome (IBS), and inflammatory bowel disease (IBD). Some people believe probiotics may aid with skin issues, dental health, and urinary health.

Benefits of Tea

Several experts have looked into the potential advantages of tea, and some studies have shown associations between tea drinking and certain health concerns.

Polyphenols, which are antioxidants, are found in black tea. They eliminate chemicals in the body known as free radicals that cause cell damage. Free radical damage has been related to serious diseases such as cancer and diabetes. Polyphenols may also function as antimicrobials, inhibiting the development of pathogenic microorganisms in the body.

Another kind of antioxidant present in tea is flavonoids, which may help lower risk factors for heart disease such as high cholesterol, high blood pressure, and increased triglyceride levels.

The Safety of Kombucha

Various organizations advise against drinking kombucha owing to the very minimal chance of infection. But, since individuals brew their own kombucha, it is more probable that this is the source of the contamination, rather than professionally manufactured kombucha, which is a specialized food process subject to federal standards.

The FDA recommends many good manufacturing practices (GMPs) and standard operating procedures (SOPs) to producers for safer kombucha production. According to the FDA, kombucha is safe for human consumption when properly brewed and may be consumed up to four ounces per day.

If you have weakened immunity, are pregnant, or have pre-existing health concerns, you should avoid consuming kombucha. You should also not give it to young children. Like with any new meal, start with a tiny quantity and lots of water and watch how your body responds. You may experience some temporary discomfort, such as bloating, gas, or diarrhea, while the probiotics shift the balance of bacteria in your stomach.

There have been isolated incidences of disease and death, however these have been linked to a variety of causes, including unsanitary home manufacturing procedures. The most frequent kombucha adverse effects recorded are nausea, vomiting, allergic responses, and jaundice, albeit these may be caused by excessive kombucha drinking or other pre-existing medical issues.

Conclusion

We’ve looked at some of the reasons why booch has grown so popular in this post. While many of its health claims remain unconfirmed, there are clear linkages between two major constituents, tea and probiotics, and health benefits. There are some safety issues with drinking kombucha, however they seem to be caused more by poor home brewing than by commercially accessible products that are subject to federal restrictions.

Thus, whether you prefer a classic kombucha or something with a new taste, we hope that our evaluation of some of the top kombucha brands presently on the market has been useful and provided you with enough information to make your booch decision.