And in a second study published in 2003, it was found that kombucha tea helped improve the immune systems of immunocompromised rats. Most notably, the Kombucha culture proved to be just as effective in treating the ulcers as the medication, omeprazole (which is a common medication used to treat stomach ulcers in humans). The first study published in the journal Food & Function in 2010 found that lab rats with stomach ulcers could be effectively treated with a Kombucha culture. However two animal studies of note have shown that kombucha does have health benefits− in rats at least. Are there any human studies to substantiate any of these claims? No.
Fast forward to present day, and what makes kombucha so “special” is that it’s been linked to quite a few health benefits, and is essentially used by many as a naturopathic remedy of sorts. Some people describe the “sour” as very light vinegar, while some describe the sweet/sour blend as a “sour apple.”įunny enough, like most healthy foods that suddenly become all the rage, some might be surprised to discover that kombucha is far from this “hot new thing.” The tea, in fact, dates back thousands of years and was actually an ancient Chinese elixir used for medicinal purposes.
The taste is a distinct blend of sweet and sour. This byproduct is what we call kombucha.ĭue to the fact that it’s fermented, kombucha is a somewhat of a “fizzy” drink with a carbonated flair. The SCOBY is used to drive the fermentation process, and after a few days, the yeast and bacteria end up metabolizing most of the sugar, and subsequently excreting an amber-colored byproduct comprised of acetic acid, lactic acid, alcohol, B vitamins and other compounds. Kombucha is a fermented drink that’s prepared by mixing together tea, sugar, as well as a “SCOBY” (or a symbiotic colony of bacteria and yeast). NICE! After that pleasant experience, I made my way to the checkout line, eager to share on Instagram before taking a swig of the kombucha-chia seed concoction (I’ll report on that later).Īnd now, I’m sure some of you are wondering: What is kombucha? Awesome says, “ Oh, it’s great! Want to try it on us for free?” Of course I enthusiastically replied, “Health yeah!” and he then happily slapped on that Whole Food complimentary sticker on the bottle you see below. I told him how I’d never seen a brand of kombucha with chia seeds. I must’ve had a somewhat intense look on my face because a Whole Foods employee (let’s call him “Mr. I picked up one bottle (the bottle you see above) and proceeded to study the label. It was then that I spotted a row of very interesting looking beverages with what appeared to be small seeds floating in them. Typically, I avoid this section during non-cheat days because it’s right next to the bakery and pizza counter, but this particular day I made an exception because I was quite eager to scope out any new low carb/low sugar beverage brands that I should make a mental note to try. This past weekend I made a pit stop at my local Whole Foods for a few essentials, and before heading out, I decided to take a quick detour to the refrigerated beverage section of the store. Let me first preface this by saying that if I were indeed keeping count, this would probably be Reason #206 on Why Whole Foods Market ROCKS!