Are you drinking kombucha too? In recent years, Kombucha has set off a trend all over the world, and many European and American celebrities are drinking it. What exactly is kombucha? Who can't drink it? Let a nutritionist analyze it for you.
In the "Drug and Food Safety Weekly", nutritionist Zheng Wenyi pointed out that "kombucha" can use any kind of tea as the base, such as: black tea, green tea, oolong tea, Pu'er tea, etc. Sheung Shui, sugar, and kombucha (also known as black tea mushrooms, which are produced by yeast and acetic acid bacteria) are fermented. This tea, which is fermented by adding bacteria, is the biggest difference between kombucha and ordinary tea.
Zheng Wenyi said that kombucha is based on tea leaves and contains natural tea polyphenols and catechins; in addition, due to the production of sugar, alcohol and carbon dioxide during the fermentation process of kombucha, it has a slightly sweet bubble feeling ; During the fermentation process, alcohol will be converted into vinegar, and kombucha itself contains acetic acid, so the pH value of the final product will drop, making kombucha have both tea aroma and fruit vinegar flavor, which is a major feature.
However, kombucha is not for everyone! Zheng Wenyi reminded that the base of kombucha is tea, and each 100cc contains about 3-5 mg of caffeine. Therefore,
Zheng Wenyi added a reminder not to buy kombucha from unknown sources, unclear labels, or self-brewed kombucha, to avoid pollution or mold due to poor fermentation environment or poor temperature control. The Food and Drug Administration also emphasizes that you should choose kombucha with complete packaging and quality control when purchasing. If you drink it in your mouth after opening the bottle, the bacteria at the mouth of the bottle may affect the quality. It is best to drink it as soon as possible to ensure food safety. .
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