water kefir vs kombucha

Kefir vs. Kombucha: Which Is Healthier?NutritionAre Kefir or Kombucha healthier? Kefir and kombucha are fermented beverages with various health benefits. While both beverages are in the fermented food category, they have several differences in terms of production, nutrition, taste and texture. This article checks the differences between kefir and kombucha to help you determine which can be a healthier choice for you. Both kefir and kombucha require an initial material to undergo , a process during which bacteria, yeasts or other microorganisms decompose glucose molecules, or sugar. However, an important difference is that kefir is traditionally based on milk, while kombucha is based on green or black tea. The KefirKefir grains, which are technically not grains, are the main ingredient needed to make kefir. They contain a mixture of yeast and bacteria that bind with complex milk proteins and sugars called polysaccharides. These grains are added to the milk and remain to sit for 18 to 24 hours at the fermentation. Once fermentation is completed, kefir beans are removed from the liquid and can be reused to make another batch. The excess fluid is kefir (). Note that there is also , which is made using kefir beans with coconut water or smooth water and added sugar instead of milk. Water kefir is not as popular or widely available as traditional milk-based kefir. KombuchaKombucha is made of tea, bacteria and sugar. It's made mixing a green or black tea. This mixture sits for a period of 10 to 14 days, along which sugar is added to give it a sweeter flavor (). While the kombucha ferments, another SCOBY is formed at the top of the liquid. This is thin and thick and can be removed, leaving the kombucha liquid. The SCOBY you remove can be used to make another batch of kombucha. While less popular commercially, some people like to combine kombucha and kefir in a drink at home. This is typically done by mixing finished kombucha and water kefir, with the SCOBY grains and the kefir removed. SUMMARYKefir and kombucha are both fermented beverages made using a boot material that can be reused to make additional lots. Kefir is usually based on milk, while kombucha is made with green or black tea. Kefir and kombucha are fermented beverages made using a boot material that can be reused to make extra crutches. Kefir is usually based on milk, while kombucha is made with green or black tea. The traditional kefir is based on milk and has a creamy consistency. Many people consider that kefir is a drinker. It has a bitter taste, and its degree of sweetness depends on whether the sugar is added. Kefir comes in a series of flavors, which are mainly fruit-based, vanilla or smooth. In comparison, kombucha is mainly made with black or green tea, giving it a thinner consistency. Many people know kombucha for its characteristic and thin living culture that normally sinks to the bottom of the bottle. To the first smell, kombucha gives a rich aroma of vinegar. It has a bitter taste and is usually carbonized and fizzy, characteristics that come from the carbon dioxide molecules that result from acetic acid and other gases released during the fermentation process (). Kombucha comes in a wide range of flavors, including fruit, and a series of spices, such as turmeric and ginger, to name some. SUMMARYKefir is creamy, slightly bitter, and often compared to a thinner yogurt. Kombucha is charred, and has a vinegar smell, bitter taste and a characteristic thin living culture that often sits at the bottom. Kefir is creamy, slightly bitter, and often compared to a thinner yogurt. Kombucha is charred, and has a vinegar smell, bitter taste and a characteristic thin living culture that often sits at the bottom. The fermentation processes used to make kefir and kombucha mean that both drinks are filled with , which are good bacteria found in food and its digestive system. Promote good intestinal health, as well as general good health (, , ).The distance, kefir and kombucha contain some slightly different types and amounts of good bacteria. Both contain lactic acid bacteria, while kombucha also contains acetic acid (). The nutritious composition of these drinks can vary significantly depending on the ingredients used to make them, such as the type of milk used in the kefir and the amount of sugar added in kombucha. However, to give you an idea of its nutritional values, here is like 1 cup (240 mL) of kefir made with low-fat dairy milk compared to the same portion of kombucha (, ):KefirKombuchaCalories16150Protein11 grams0 grams Total fat2 grams0 grams of calcium Total24 grams12 grams Fibra3 grams0 grams While the content of kombucha micronutrients is difficult to find on the label of nutritional facts, ancient studies have found that it contains some vitamins B, vitamins C and A, zinc, copper, iron and manganese (, ). Again, the nutritional composition of kefir and kombucha can vary, so the best way to examine the nutritional offers of these beverages is to examine their nutrient panels. ABSTRACTThe nutritional composition of kefir and kombucha can vary significantly depending on which ingredients are used to make them. Both contain probiotics, such as lactic and acetic acid. The nutritional composition of kefir and kombucha can vary significantly depending on which ingredients are used to make them. Both contain probiotics, such as lactic and acetic acid. The main benefit of drinking kefir and kombucha is that they are a source of probiotics, which are good bacteria that help promote a healthy bacterial balance in your digestive tract (). KefirSome animal studies have indicated that they can reduce inflammation, promote healing effects, help reduce high cholesterol, and modulate the immune system (, ). In addition, other animal and older test-tubes studies have found that the quefir has antimicrobial, anti-inflammatory, antioxidant and anticancer properties (, ).Kefir has even been used to treat chronic constipation, as well as febiotic ulcers. For example, green and black teas are high in potent antioxidants, which are compounds that combat free radical damage that can lead to chronic diseases (). In addition, made with green and black tea may have anticancer effects, promote fat loss and improve blood sugar control, although more research is needed (, , , , ). Composed in kombucha, such as acetic acid and probably others, seem to have antimicrobial activity, which can help kill potentially harmful organisms in the body (). In addition, kombucha can have a protective effect on the liver. Some animal studies have found that kombucha has the ability to reduce liver toxicity caused by toxic chemicals, in some cases up to 70% (, ). SUMMARYKefir and kombucha are full of probiotics, which are good bacteria that promote good intestine and general health. They may also have antimicrobial, antioxidant, anticancer and anti-inflammatory effects. Kefir and kombucha are full of probiotics, which are good bacteria that promote good intestine and general health. They may also have antimicrobial, antioxidant, anticancer and anti-inflammatory effects. While kefir and kombucha offer numerous health benefits related to the intestine, they may have inconveniences to consider. KefirKefir is typically made of a lactose-containing milk, which means it is not suitable for people with an allergy to the milk protein or. That said, there are some vegan options. Some have been made of undairy milk as cashew milk. It is also an option, as it is made using coconut water or smooth water with added sugar. Kefir can also contain a high amount of sugar, depending on the type of milk used and if added sugars or certain flavors were used. Sugar-rich drinks can also increase the risk of obesity, heart disease, fatty liver disease, and type 2 diabetes (, , , , ).Some people may also experience changes in intestinal habits when they first consume kefir, such as constipation or abdominal pain. Those who are immunocompromised may need to avoid food with cultures or probiotics. Please discuss with your doctor. A small study in healthy adults found that while kefir has a low-to-moderate glucemic index, which means that it doesn't bite your blood sugar much, it has a high insulinemic index, which means it can increase blood insulin levels more than other foods (). This is problematic because , or high levels of insulin in the blood, has been related to a higher risk of obesity, heart disease and certain cancers (, , ).In addition, kefir did not keep the study participants much more full than a slice of refined white bread (. Kombucha The kombucha ferment, which is due to the carbon dioxide molecules created during fermentation, can cause if you are not used to it (). Kombucha also contains tea caffeine, which could contribute to sleep disturbances. People with caffeine sensitivity can also react to it in other ways, possibly feeling jittery or anxiety (, ).In addition, kombucha may contain a substantial amount of added sugar, depending on how much it is used to do it. Excessive intake of sugar can attract water to your intestines, causing potentially diarrhea (, ).In addition, kombucha contains compounds called FODMAPs (oligofero-, di-, mono-saccharides, and polyols), which are specific types of carbohydrates that can cause stomach discomfort in some people, especially those with irritable bowel syndrome (IBSchaom). While the amount is very low in commercial varieties, below 0.5%, it can be as high as 3% in home lots (, ). In addition, experts recommend that women avoid alcohol. Alcohol can be transferred to breast milk and therefore babies if they are sick within 2 hours of the mother who consumes it, and babies metabolize it much more slowly than adults, , , ).Pregnant and nursing women may also want to avoid kombucha, as it is a product without pasteurizing. This puts it at a higher risk of containing potentially harmful bacteria such as Listeria monocytogenes, which can cause abortion (, ). Finally, pregnant women and infants may want to take into account the content of kombucha caffeine. While moderate caffeine intake is generally safe during pregnancy, a small amount of caffeine can be transferred through breast milk and make babies become fussable (, ).SUMMARYThe air-based mouthpiece contains lactose, can be high in sugar, and seems to increase insulin. Kombucha can cause stomach discomfort, be problematic for people with caffeine sensitivity, and should be limited or avoided by pregnant and nursing women. The dairy-based kefir contains lactose, can be high in sugar, and seems to increase insulin. Kombucha can cause stomach discomfort, be problematic for people with caffeine sensitivity, and should be limited or avoided by pregnant and nursing women. Kefir and kombucha are better known to be fermented, . As they undergo a similar fermentation process, kefir is traditionally made using milk while kombucha uses green or black tea. Both drinks offer probiotics, which are good bacteria that promote intestinal health. They may also have antioxidant and antimicrobial effects. However, there are possible disadvantages to consider, such as added sugar, lactose and content, as well as other features that can increase the risk of chronic diseases. What is healthier can depend on what you are looking for to get from eating these drinks. In general, both kefir and kombucha are healthy options that offer some benefits and possible disadvantages. In the end, the one you choose may depend primarily on your personal preference. In any case, it is a good idea to read the ingredient label panel and nutritional facts when deciding between both or what brand to try. Last medical review on August 26, 2020Read this following

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