Since some of those acids are produced from ethanol, Smith adds, it’s worth noting that kombucha contains low levels of alcohol, usually ranging from 0.5 percent upwards to 3 percent. Last, these acids help transport polyphenols in the body. They can also promote detoxification by helping the liver get rid of undesired compounds that it has to process. These acids, Smith says, have been shown to be antimicrobial, so they fight against bacterial growth. Kombucha also provides B vitamins, a handful of essential minerals, organic acids (Think: like when vinegar ferments) such as acetic, glucuronic and D-Saccharic acids. “And the fermentation process actually increases the amount of polyphenols.” “Polyphenols are known to act as strong antioxidants in the body and decrease inflammation, which is the root cause of many diseases and conditions,” she explains. Much of kombucha’s gut-friendly accolades are likely due to the tea itself, and the polyphenols it contains.
“But it also has others - specific bioactive compounds - that are unique to kombucha.” Breaking down kombucha’s benefits “Some of kombucha’s health benefits are similar to those of other fermented foods, like yogurt, kefir and raw (live) fermented pickles or sauerkraut,” Smith says. The end result? A slightly fizzy drink that’s probiotic-rich, meaning it contains live bacteria and yeasts or “healthy little microbes” that benefit your digestive system. Now almost as popular at health food stores as your regular supermarkets, kombucha is fermented from tea (usually black, though sometimes green) and sugar (perhaps white, turbinado, agave or honey). Personal preferences aside, kombucha may be a worthy addition to your health arsenal, says dietitian Maxine Smith, RD, LD. 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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