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In the 4th century AD, a Japanese physician named Kombu imported it to his country. Proponents and marketing by kombucha brands often claim the Qin dynasty (220 BC) hailed it as “the tea of immortality” but that is based on many assumptions and it’s not even clear if the standard recipe came from China. Manchuria, a large region spanning Northeast China and beyond, is where some believe it originated. The mushroom moniker is used generically to describe them. Not because it has mushrooms in it or because it’s made with mushrooms, but rather because yeast is a type of fungus. This nutrition facts label for the popular Health-Ade brand is typical of what you will see. If left unpasteurized, living probiotics will be inside the bottle too.

This it why kombucha tastes like vinegar, because the sugar is mostly gone. What remains after are high amounts of acid and a small amount of alcohol. During this fermentation, the sugar is digested by these microorganisms. Bacteria and yeast are added to the tea and feed off of an added sugar. Kombucha is a fermented beverage made using green or black tea leaves. So might it actually be worth the $4 per bottle? Is it safe to drink kombucha everyday? Others are based on personal anecdotes which are put forth as evidence. Hair growth? That’s definitely a hoax or scam. Outright fabrication would be the only logical explanation for some of the alleged perks. What people say about it deviates so far from reality, it’s hard to fathom where they are even coming up with the stuff. Not the case with this funny-tasting sour beverage. Say a cancer study done in the lab or a human weight loss trial. Though at least most of the time, the things being said are rooted in some science. But if you’re healthy, there’s generally no harm in trying these drinks.Thanks to the internet, both the good and bad things about any given food are often exaggerated. Also, be aware that the FDA does not regulate probiotics or approve any health claims. Compare nutrition facts, serving size, and cost to find one that suits your needs. If you need to avoid dairy, there are many non-dairy options available, too. Look for the words “live active cultures” on the label, as well as for a variety of probiotic strains such as Lactobacillus, Bifidobacterium, and Saccharomyces boulardii. You’ll find them in foods such as bananas, onion, garlic, asparagus, and whole grains such as wheat, oats, and barley.īut if you’re on-the-go and not the best about eating right every day, you may be able to increase the amount of good microbes in your body with probiotic supplements or beverages.

Prebiotic foods, which are plant fibers that feed gut bacteria, also are important because they’re the “food source” for the good bacteria.

Probiotic foods, which contain beneficial live microbes, are abundant in foods such as yogurt, kimchi, kefir, pickled vegetables, tempeh, kombucha tea, miso and sauerkraut. One of the best ways to ensure you’re getting different beneficial microbes is by aiming for variety in your diet, says Moore. Some research shows that probiotics may help restore balance between the good and bad bugs. But illness, diet or medications may cause a disturbance in the microbiome, which may make you more susceptible to disease. Most of the time, this community of bacteria, fungi, parasites and viruses, coexist peacefully. “Our microbiome is constantly changing, and researchers seem to agree that diversity of these microbes is a good thing for our overall health.” “The microbiome plays an important role in functions such as digestion, the immune system, and vitamin synthesis,” says Marisa Moore, M.B.A., R.D.N., L.D., culinary and integrative dietician in Atlanta, Georgia. Known collectively as the microbiome, trillions of microbes of thousands of different species live in the body, especially in the gut.