One of the main reasons we fell in love with kombucha (apart from the delicious taste) are the benefits for our gut microbiome. An increasing number of studies in recent years have concluded our gut is the foundation of our health. Fermented products produce living cultures and organic acids which can improve our gut diversity and functionality.
Last year, a ZOE Study looked at an intervention where people consumed more fermented food. In just ten weeks, they were able to increase the diversity within their gut microbiome and reduce measures of inflammation. As gut health expert Dr. Bulsiewicz said, ‘that’s powerful’. Drinking kombucha is one of the many ways to improve your gut health, alongside a diverse and varied diet.
Since 80% of our immune system is in our gut, there is no doubt having a diverse range of healthy gut bacteria will promote better immune function. We had the pleasure of welcoming Tim Spector into our brewery recently, who advocates a diet rich in fermented foods and plants.
“I had a lot of fun visiting the MOMO Kombucha brewery in New Covent Garden Market, understanding how it is made and the differences between real kombucha and what you buy in the supermarkets”
–Tim Spector, MD FRCP OBE (one of the top 100 most cited scientists in the world)
Many people call the gut the “second brain” since they work symbiotically together with many messages being transferred from the gut to the brain. Incredibly the large majority (up to 95%) of our body’s serotonin is produced in the gut so our mood and mental health are significantly affected by our gut health. This has become an increasingly popular field of scientific study and impressive results continually emphasise the importance of our gut.
If you’d like to learn some more, we recommend Giulia Ender’s brilliant book GUT the inside story of our body’s most under-rated organ.
Beyond gut health, it’s important to remember that kombucha is brewed from tea. We use a blend of three organic loose leaf teas: Sencha, Assam and Pu-erh. This means kombucha is full of antioxidants which fight free radicals in the body.
“Our favourite is the turmeric number which combines its powerful antioxidant and anti-inflammatory properties to the kombucha health kick”
–Liz Earle Wellbeing
Lastly, kombucha is low in sugar. Most of the sugar used to brew kombucha is consumed during fermentation. Many people also report lower sugar cravings after regularly drinking our kombucha. So next time you’re shopping perhaps switch your usually high sugar soft drink for a bottle of the good stuff.