![]() Let’s review some of the touted claims and what’s worth believing. ![]() Many of kombucha’s touted benefits are similar to those of other fermented foods, like sauerkraut, pickles, kimchi, kefir and yogurt.īut research on what kombucha truly does for your health is somewhat limited: “There aren’t a lot of good quality, robust studies to support a lot of kombucha’s hype,” says Smith.īut Smith notes that compounds contained in kombucha have been associated with body-boosted benefits. Probiotics are “healthy little microbes” in kombucha that can do a lot of good in your body. We’re not talking cocktail-level booze, though: Alcohol levels are typically below 0.5%, allowing traditional kombucha to be sold as a non-alcoholic beverage. The fermenting process adds a bit of alcohol to kombucha. (“It has a very specific tang in any flavor,” says Zumpano.) The end result is a lightly carbonated drink that typically carries a vinegary taste. The brew typically sits and ferments anywhere from a week to a month. Sugar (perhaps white, turbinado, agave or honey).Kombucha qualifies as an ancient concoction given a birthdate that includes B.C. So, what’s powering this kombucha boom? Chalk it up to the beverage’s ballyhooed reputation as a health elixir that can help you shed extra pounds, fight illness and keep your ticker in tip-top shape.īut are those claims reality or just marketing magic? Let’s take a look with registered dietitians Julia Zumpano, RD, and Maxine Smith, RD. Kombucha now holds prime real estate on many store shelves. The popularity of this fermented and slightly fizzy drink exploded in the past decade, with worldwide sales totals growing from the millions to billions. We do not endorse non-Cleveland Clinic products or services. Advertising on our site helps support our mission. Cleveland Clinic is a non-profit academic medical center.
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