The drink kombucha was previously only popular in hipster cafes, but is now a staple part of many Australians daily diet.  Many claims are made about the health benefits of drinking kombucha, but what does the science say?

For those of you who haven’t tried it, kombucha is a quirky-tasting drink. Depending on what’s added to it, it’s best described as a sour apple cider, perhaps with vinegary notes.

Kombucha is an ancient beverage that was originally consumed in China more than 2,200 years ago for its detoxifying and energising properties. As trade routes expanded, kombucha found its way to Russia and then into other eastern European areas.

During the second world war, kombucha was introduced into Germany, and in the 1950s it became popular in France and North Africa. By the 1960s, Swiss scientists claimed that kombucha was beneficial for the gut in a similar way to yoghurt.

Kombucha is a fermented tea beverage with many health benefits. It contains probiotics, which are beneficial bacteria that help to improve digestive health and boost the immune system. Kombucha also contains antioxidants, which can help reduce inflammation, eliminate free radicals, and may protect against certain types of cancer. Additionally, it may also promote weight loss and reduce blood sugar levels.

Kombucha is also rich in B vitamins, which help to support energy metabolism, mood regulation, and brain development. Drinking kombucha has been associated with improved mental clarity and alertness due to its high levels of caffeine. Furthermore, it can detoxify the liver by providing antioxidants that can break down toxins in the body. Finally, some studies have shown that drinking kombucha can prevent heart disease by lowering cholesterol levels and improving circulation. Thus, it is clear that there are many health benefits to drinking kombucha regularly.

Ingredients 
& Nutrition Profile

INGREDIENTS: Purified water, organic green tea, long aged Kombucha, naturally fermented glucose and natural essences.