Gut check

China Daily (USA) - - LIFE | DINING -

Pro­po­nents of healthy foods— a trendy­bunchthese days — of­ten urge us to pay at­ten­tion to di­ges­tion. The lat­est is one of Bei­jing’s hippest pur­vey­ors of tea, Martin Papp, whose Kom­bucha Chal­lenge is “a six-day jour­ney to gut health”. If you’ve never heard of it, kom­bucha is a fer­mented tea bev­er­age, nat­u­rally car­bon­ated and served cold. “While main­tain­ing your nor­mal diet,” he says, “drink a bot­tle of kom­bucha in the morn­ing and one bot­tle in the evening for six con­sec­u­tive days.” That’s enough to flush out the tox­ins and re­ju­ve­nate your gut bac­te­ria. “Be pre­pared for no­tice­able im­prove­ments in bowel func­tions (don’t think about this too much) and pos­si­ble weight loss.” Chock­full of pro­bi­otics (we don’t know what they are, but they sound healthy), the drink is a tra­di­tional brew­for detox­ing — said to be in­vented for a Qin Dy­nasty (221-206 BC) em­peror who sought “the tea of im­mor­tal­ity”. (Full dis­clo­sure: He ul­ti­mately died, but ap­par­ently with a fab­u­lous col­lec­tion of mi­croflora in his gut.) Touted ben­e­fits in­clude eas­ing joint pain and boost­ing en­ergy. The fer­mented prod­uct is not rec­om­mended for those who are very sen­si­tive to al­co­hol or have stom­ach ul­cers.

35 yuan ($5.25) per bot­tle or 349 yuan for a case of 12 onWeChat and at Papp’s Tea Show­room in Top­win Cen­ter and Papp’s Tea Lab in San­l­i­tun Soho.

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