Nutrition experts have confirmed the effectiveness of kombucha against the effects of inflammation and its ability to prevent, in the company of healthy habits, possible diseases derived from it, such as arthritis, Crohn's Disease or Alzheimer's. , which makes this drink rich in probiotics "the perfect ally to maintain a healthy daily routine."
In this sense, functional nutritionist Elena Garrido has pointed out that, in those cases in which there is no previous pathological imbalance, kombucha "helps the immune system and the absorption of nutrients, protects us from infections and diseases and prevents any excessive proliferation of certain microorganisms that are opportunistic; such as candida.
These effects can occur both in the long and short term, something that, according to Garrido, "depends on the amount of probiotics the user takes", since, as he indicated, "it is not the same" to consume an unhealthy drink every time. the days that a kombucha. In relation to the ability of each user to notice more or less immediate effects, he stressed that "a person who has a basic health situation, and at some point presents some inflammation, is not the same as a person who has a arthritis problem", so it depends on each case.
In this sense, the expert explained that kombucha has a series of specific properties that translate into a high number of health benefits, most of them being produced thanks to the fermentation process, "which can create proteins, amino acids, vitamins , essential fatty acids and the king of the crown, which are probiotics. "All the substances that can be created in this process help with the detoxification of food and provide improvements at the liver level."
However, the expert has stressed that for these benefits to be real, it is necessary that kombucha follow its natural production processes and not be adulterated with artificial preservatives or sugary additives like conventional soft drinks. This is because not all drinks offered as kombucha on the market have the same properties.
From Víver Kombucha, a drink made from fermented tea and local organic fruits, all from organic fields that enrich this brand with a wide range of nutrients, they have highlighted that "the kombucha boom has led to the proliferation of brands that do not they come to respect the actual production process of this type of tea.
As explained by the co-director and co-CEO of Víver Kombucha, Raúl de Frutos, digestive studies indicate that the hydrating, nutrient and probiotic results of kombucha are due not only to the action of the fermented tea, but also to its combination with organic fruits. and always if the fermentation times of kombucha tea are respected in the production process. "We must keep in mind that fruit and quality organic products are seasonal"; stressed De Frutos, who added that "it already causes alarm that we find kombucha with out-of-season flavors."
Regarding the comparison between non-fermented teas and kombucha, which does have a fermentation process, the nutritionist has highlighted that, "when we ferment and produce kombucha, group B vitamins, vitamins C, D, E are generated. , K, among others". "In the end, through this process, we are adding elements to the body that are rich in enzymes," she added.
In this sense, probiotics become "the great differentiator that we achieve when fermenting", due to their ability to "colonize the intestine", causing us to have "an adequate proportion of bacteria that provide us with multiple benefits."
From the Granada company they have added that, by drinking their kombucha, "the user improves their digestion."
