We like to use this little blog space of ours to provide our readers with some really useful information surrounding the health food trends that are sweeping London’s streets right now. We’ve already discussed the bizarre health craze that is activated charcoal; if you missed it have a little read of this, and this week we want to talk about fermented beverages!
…Excluding wine, beer, and spirits. Sorry!
We all know that fermentation is the method used to produce alcohol, and to some extent the two health drinks that we’re going to discuss here are similar in the sense that they do have very marginal alcohol volumes; some stores in the USA have actually banned the sale of them in certain stores to anyone under the age of 21! If you haven’t guessed it already (I mean we gave it away with the title really), we are talking about Kombucha and Kefir. It’s likely that if you’re reading this you may have already heard of them. Still, read on and you might just learn something.
Gut health is one of our favourite topics to wax lyrical about, and for good reason. Our gut can carry up to 2kg of microbes and is home to tens of trillions of micro-organisms and at least 1,000 species of bacteria consisting of over 3 million genes. Pretty impressive! Because Kombucha is naturally fermented with a living colony of bacteria and yeast and Kefir is fermented using special Kefir grains, they are probiotic beverages. This has a myriad of benefits such as improved digestion, fighting candida overgrowth, mental clarity, and mood stability. As such, they are noted for reducing or eliminating the symptoms of depression and anxiety. Kombucha and Kefir are also immune boosting and in particular can aid in joint care as they contain glucosamines, which increase synovial hyaluronic acid production – that’s what is needed to decrease joint pain.
Pretty incredible right! Come grab some organic Kombucha from CPRESS, it’ll sort you right out.