Kombucha: Just Another Fad or Something That is Here to Stay?

With the ever-changing lifestyle of people, discovery of new ailments and food disorders, the whole food culture keeps evolving. Every six months or so, the world is introduced to new diets- keto, intermittent fasting, new food alternatives- soy milk, almond milk and sourdough. One such addition to this new food culture is Kombucha. This word has created a lot of buzz in the food industry in the last few years. But, what is Kombucha? Is it another fad or is this health alternative here to stay and slay?


What is Kombucha?


Kombucha is a fermented, lightly effervescent, sweetened green or black tea known for its multiple health benefits. It is produced by fermenting sugared tea using a symbiotic culture of bacteria and yeast (SCOBY) also known as mother or mushroom. Drinking kombucha has been associated with numerous health benefits-


  • Good source of Probiotics Kombucha is made by fermenting by specific strains of bacteria, yeast and sugar with green or black tea. This fermentation process goes on for weeks which produces acetic acid and some levels of carbon dioxide that make it carbonated.

A large amount of bacteria also thrives during this process, specifically lactic acid bacteria which is proven to have probiotic functions. These bacteria can improve digestion, inflammation and even promote weight loss.