Kombucha, moringa and Kefir are the new IT foods in town. Here's all you need to before you give them a chance
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Kombucha
What is it?
Kombucha has its origins in China. It is prepared by introducing symbiotic culture of bacteria and yeast (SCOBY) into sugared tea, black or green.
Anjali Peswani
Why is it good?
Kombucha is a probiotic, which means it helps introduce good bacteria in your system. Most ailments are a result of a bad digestive system, and probiotics help keep the gut in shape. Kombucha is also a great source for lactose-intolerants looking to introduce good bacteria in the system. It keeps your liver strong and improves kidney functioning and is high on folic acid. Kombucha is a healthier alternative to soda as it is fizzy. Packed with antioxidants, it is good for relieving inflammation and healing stomach ulcers.
Who should avoid it
The process of making kombucha requires sugar, so those watching their calorie intake should stay away from it.
Moringa
What is it?
Moringa is also known as the drumstick tree. While a staple ingredient in India, the powdered version of its dried leaves has gained superfood status in recent time.
Dr Vishakha Shivdasani
Why is it good?
Moringa is rich in phytochemicals, antioxidants, Vitamin A, C, and K, which is necessary for iron absorption in the body. Due to its antioxidant properties, it is good for aiding the healing process of scars such as acne marks and for the general skin health. The powdered form is a great supplement for diabetics as it helps control blood sugar levels. A source of high protein, moringa works specially well for vegetarians as a small quantity of the powder or capsule is low in calories but provides the necessary amount of protein. It also contains almost four times the amount of chlorophyll found in wheatgrass, which helps reduce inflammation. Moringa also helps for smooth functioning of the liver.
Who should avoid it
Consume the powder as prescribed on the packaging as excessive use can aggravate a weak stomach.
Kefir
What is it?
With its origins in Eastern Europe, Kefir is a result of fermentation of milk, and an alternative to yoghurt. It is made by introducing SCOBY into milk which then ferments it to produce kefir. The process is the same as setting curd. It usually gets confused with kafir lime and is incorrectly referred to as kefir milk.
Why is it good?
Good bacteria is essential for the well-being of your gut and probiotics such as yoghurt are rich in them. While regular yoghurt contains two to three strains of good bacteria, kefir can contain more than 20 different types. It releases the good bacteria in your body and is ideal for treating colon obstruction, indigestion and curing other abdominal issues. It is high in protein (up to four times higher than regular yoghurt), Vitamin A and the Vitamin B group. However, it is still not clear how well its protein content is absorbed by the body. Those who suffer from mild lactose intolerance can substitute milk and yoghurt with Kefir for shakes and smoothies as the fermentation process reduces the lactose content in kefir.
Who should avoid it
Owing to it's high protein content, kefir should be avoided by those with kidney problems as it leads to increase in creatinine, which is difficult for weak kidneys to process.
Inputs by Dr Vishakha Shivdasani, physician, nutrition and lifestyle ailments expert, and Anjali Peswani, nutritionist and food consultant
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