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Just like yogurt and kefir, kombucha is packed with gut-healthy bacteria.

As it rises in popularity, the fermented drink has gained its cult following – as well as its haters. Seems no one stands in the middle: you love it or hate it.

Fermented food and drinks are high on the food trend list in 2019, as people seek ways to work probiotics into their diets via their food rather than in pill form.

For the uninitiated, kombucha is a type of effervescent fermented tea (though not an alcoholic drink) that originated in China around 2,000 years ago. It has a base of sugar, tea, bacteria and yeast. It has a bitter taste that can take some getting used to, and comes in a wide variety of flavors from a wide variety of brands.

Proponents claim health benefits from gut health to reduced inflammation, improved cholesterol levels, blood sugar control, antibacterial properties, and even a reduced risk of cancer. Today, it can be commonly found in most grocery stores or made at home.

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