More and more is known about how the composition of our microbiota influences numerous functions of the body. A balanced and well-nourished microbiota of certain bacteria is reflected, for example, in benefits for mood or skin condition. The consumption of foods rich in beneficial probiotic bacteria, or in prebiotic fibers, which feed these bacteria, is the way to promote the variety and bacterial richness of our flora.
What a study has now discovered is that taking certain combination of probiotic bacteria, present in kombuchathe modifications that occur in the microbiota can favor a activation of fat metabolism similar to that which occurs during fasting.
A drink rich in probiotic bacteria that accelerate fat burning
When the body accumulates fat in adipose tissue It does so mainly in the form of triglycerides, the most abundant type of fat in the human body. The body accumulates them when excess calories are consumedin anticipation that you may need them later. These triglycerides reach the adipose tissue or are released from it through the bloodstream, and therefore the levels of triglycerides in the blood are an indication of the greater or lesser presence of these fats in the body. High levels of triglycerides are associated with increased cardiovascular risk.
One of the effects that fasting has on the body is a reduction in the levels of triglycerides and other lipids in the blood due to more efficient use of fats accumulated in the body. Scientists at the University of North Carolina at Chapel Hill, United States, maintain that That same effect is what kombucha could produce.a fermented drink rich in probiotic bacteria from the families of Acetobacter, Lactobacillus and Komagataeibacter.
To do this, they are based on the results obtained in research recently published in the journal Plos Genetics, carried out with laboratory animals. After administering this combination of bacteria to nematodes of the genus C. elegansdemonstrated that kombucha tea can influence metabolism to promote a reduction in fat reserves. As the same researchers explain, The bacteria and yeast that form kombucha could «reprogram the metabolism» to burn more fatalthough now it will be necessary to check whether the effect is reproduced in humans.
Kombucha is a fermented drink to which numerous beneficial properties have been attributed, precisely due to its richness in probiotic bacteria. One of these benefits is, for example, the reduction of fasting blood glucose levels. It is also credited with the ability to relieve digestion, protect the liver and improve metabolism.
The North Carolina researchers, led by Robert Dowen, wanted to check if this last statement was true and, if so, delve into the mechanisms that could lead to this improvement in metabolism. By administering these bacteria to the nematodes It was a huge surprise verify that metabolic changes similar to those that occur during fasting occurred: the bacteria altered the expression of genes involved in fat metabolism increasing the number of proteins capable of breaking down fats and reducing the number of proteins that promote the accumulation of fat cells, specifically the triglyceride type. This translated into a reduction in fat reserves.
«Fast» without stopping eating
According to the researchers, these effects could give us a clue as to how the bacteria that form kombucha would act on the human metabolism, without forgetting that at the moment the effects have not been demonstrated or studied in people.
«We were surprised to see that animals that followed a diet that included the probiotic bacteria found in kombucha tea had less fat accumulation, lower levels of triglycerides and smaller lipid droplets – organelles that store lipids in cells – than those that followed other diets,» explain the authors of the research. «This suggests that the bacteria in kombucha activate a fasting-like state in the host organism even though it receives sufficient nutrients through diet.»
How kombucha is made and how to drink it
Kombucha or kombucha tea It is made using what is known as a SCOBYa mother like that of vinegar, but specific to this drink. This «mother», with a brownish and slimy appearance, is formed by a symbiotic colony of bacteria and yeast that, when placed in water with tea and some type of sugarferments and produces a slightly foamy drink rich in probiotics. Sugar can be included in tea in the form of fruit, for example with a few dates or other dried fruit.
The basic kombucha recipe allows for multiple combinations, since A variety of ingredients can be added to transform its flavor. Nowadays, in fact, it is very easy to find ready-made kombucha in health food stores and modern establishments. Kombucha with lemon and ginger, with berries, with pineapple and mint… the combinations are almost endless.
Kombucha is drunk like any drink, between meals as a soft drink or with meals. If you have ever tried it and have not been amazed by its vinegary flavor, perhaps you can experiment with the varied offer of kombuchas on the marketsince there are some for palates accustomed to strong experiences but also very mild options that are more liked by the uninitiated.
Experts recommend not starting kombucha with large quantities, but start little by littleto get the digestive system used to it, no more than 110 ml a day. Over time, if it feels good, the amount can be increased. If you make your own homemade kombucha, make sure it smells and tastes good (a somewhat vinegary taste is normal) and stop drinking it if you find that it causes a lot of gas.
It is also advisable to look at the label to rule out added sugars, or at least to be aware of whether you have them: about 4 grams of sugar would be equivalent to 1 tablespoon of sugar.
Finally, keep in mind that, as a result of fermentation, a small amount of alcohol is produced. The amount of alcohol in kombucha is minimal, which allows it to be marketed as a non-alcoholic drink, but if you should not taste alcohol then kombucha would be inadvisable.