Food & Drink - - TRENDSPOTTING -

While kombucha may be one of the trendi­est beverages around, it dates back to around 220 BC in what is now Manchuria, China. Tart, barely sweet and lightly e erves­cent, kombucha is made by dou­ble fer­ment­ing black or green tea. Many of its pur­ported health ben­e­fits have not been backed by science, but as in all fer­mented foods, kombucha’s good bac­te­ria are great for di­ges­tion. This func­tional bev­er­age also con­tains ap­prox­i­mately one-third of the calo­ries of reg­u­lar soda pop. First bot­tled in 1995, GT’s is the widely avail­able pi­o­neer in the mod­ern kombucha move­ment—its Ginger­ade is ter­rific—and Rise from Que­bec is ex­cel­lent, es­pe­cially the Hi­bis­cus & Rose Hips flavour.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.