Rise kombucha is raw and unpasteurized to help keep probiotics intact, which is probably why it has one of the highest CFU counts on this best kombucha brand list. Packing every bottle with 5 billion CFUs, sippers also get 150mg of free-radical fighting polyphenols and 81mg of organic acids from green tea. Its classic kombucha line contains just 5-7g of sugar but the brand also offers a low-sugar line with only 1g. Mixing up delicious, Canadian-inspired flavors, you’ll find tasty combinations like blueberry & maple, peach & mango, and new-age favorites like lime & matcha. Rise was founded by David Côté and Mathieu Gallant in 2008 and raised in Montreal, Quebec, where it still brews and bottles its kombucha today. This ultimately prevents and reduces any of the damage caused by oxidation.
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In a nutshell, probiotics can boost the immune system and reduce inflammation.Īccording to this review, one of the most well-known health effects of probiotics is preventing and improving the progression of bowel diseases by improving the immune system.Īlso, a diet high in antioxidants may reduce the risk of many diseases including heart disease and certain cancers since antioxidants scavenge free radicals from the body cells. Probiotics can help prevent or treat diarrhea caused by infections or antibiotics which ultimately can improve symptoms of irritable bowel syndrome. Though, due to the fermentation process, some varieties do contain a small percentage of alcohol under 0.05%. Packed with a range of probiotics, antioxidants, and polyphenols from the tea, the bubbly drink is an easy swap for soda or alcohol. But its benefits surpass the diet culture and reach into what good bacteria can do for your body. With a simple list of ingredients and low calories, it’s no wonder the drink has become a health sensation. The fermentation process involves the tea, a bacterial SCOBY, and sugar. “In recent years, this drink has become popular amongst people who are looking to improve their improve health and boost their energy levels.”īasically, kombucha is a fermented beverage that starts with black or green tea.
Over the years, it has also become popular in Japan and Russia, before spreading to Europe in the early 20th century,” Dr. “Kombucha originally came from China around 2,000 years ago. Once you get past the whole SCOBY thing, which is a mass of yeast and bacteria that gives the drink its body-healthy edge.
If you’re totally new to the world of kombucha, you are certainly in for a treat. We’ve done the grunt work for you and put together our top 10 picks that range in taste, ingredients, and benefits. According to this study, kombucha also works as an antioxidant.īut since no two brands are quite the same, and unless you’re willing to test out each one yourself, finding the best kombucha brands takes time and money. Studies have begun to explore how kombucha helps fight against gout, hemorrhoids, nervousness, and abnormal liver function. Kombucha is promoted as a drink with effects including improving digestion, strengthening the immune system, and reducing blood pressure. In record time, kombucha has changed from a hippie health beverage to a must-have wellness essential, enjoyed by anyone who wants to reap the plentiful perks of good bacteria.Ī major player in the probiotics category, this fizzy, tasty beverage is one of the few that blurs the line between health needs and yummy treats. Lam won a Medical Scholarship Award for Preventive Medicine and is an author of the international best selling books Advanced Symptoms of Adrenal Fatigue Syndrome: A Metabolic Approach and Adrenal Fatigue Syndrome Cookbook. She has completed her fellowship in Anti-Aging Metabolic and Functional medicine and is a graduate of the Institute of Functional Medicine’s Applying Functional Medicine in Clinical Practice (AFMCP) Course.ĭr. Lam is board certified in family medicine, and Anti-Aging and regenerative medicine. Carrie Lam, MD, DABFM, ABAARM, FAAMFM graduated with a Bachelor of Science in Fine Arts from Pacific Union College, California, and earned her Doctor of Medicine degree from Loma Linda University, California.ĭr. Other substances can be added to the tea for more flavor, or it can be taken plain.” Meet the Expert: Carrie Lam, MDĭr. “This fermentation process is very similar to the way kimchi and yogurt is made.
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