Have you heard about kombucha? It seems like the drink of the moment right now, and deservedly so. A powerful fermented food that brings important probiotic strains to your gut, kombucha should absolutely have a place at your table.
And if you’re concerned about the sugar content in kombucha, you shouldn’t be. Watch today’s video to find out why, and to learn more about this important drink.
Most people wouldn’t be surprised to learn that drinking sugar-sweetened beverages would be associated with an increased risk for developing type 2 diabetes (T2D). In fact, this association has been demonstrated in several well-respected studies. It would be hard to imagine that persistent exposure to such a high dose of refined sugar would not have consequences.
Even though consumers have become more aware of the association of sugar consumption with T2D (and weight gain as well for that matter), there has been a fairly dramatic increase in the consumption of artificially sweetened beverages. To be sure, it’s not just the health risks associated with sugar that have catapulted sales of diet drinks. Manufacturers of these products have dedicated incredible sums in the promotion of these products capitalizing in the misguided belief that they represent a better choice when compared to sugar sweetened drinks. They don’t.
If you’ve read Brain Maker, than you understand how important probiotics are for your health. They play a key role in helping you build the balanced gut microbiome that facilitates optimal health. Beyond just a probiotic supplement though, fermented foods are a natural way for your to work probiotics into your diet, and the options are both plentiful and enjoyable. From kimchi to sauerkraut to, in fact, pickles, fermented foods are a nutritional powerhouse that should work their way onto your plate at your next meal.