The drinks are produced from plants and the most popular are coconut water, birch water, aloe water, or maple waters, Hammond-Krueger said.

“Depending on the plant type, the water can be extracted or processed in many different ways. There is not a standard definition for plant waters and depending on how the product is labelled, it may or may not be regulated by FDA on nutrients and required labeling,” she said.

What are the health value to plant-based waters? Should I be drinking them?

Hammond-Krueger: “The health benefits of plant-based waters vary, and based on research literature, is very limited. Depending on the type of water and the additives, the nutrients and calories can vary. If you look at a few of the more popular waters, they might have small amounts of calcium, sodium, magnesium and potassium. However, based on the USDA Nutrient Database, the average amount of these nutrients in the waters are not considered a “good source” – meaning they do not provide 10 to 19 percent of the daily value for these nutrients.

While most plant-based waters are not harmful, one factor to consider is if the additional calories or nutrients are needed.

“If a person eats a balanced diet, they should not have a need for plant-based waters. Choosing water as the first form of hydration is the best option,” she said.

Are plant-based waters better than plain water?

Diekman: “Overall the answer is no, but if you enjoy the flavor of the plant-based waters and that allows you to drink the amount of fluid you need to be well-hydrated, then they are better choices for you.”

Why are these types of waters so popular?

Hammond-Krueger: “The popularity of plant-based waters has been increasing in the last few years. While many of the waters have been used in cultural regions, much of the popularity stems from sports and performance industry. These waters have been compared to electrolyte replacing sports drinks. However, many of the waters do not provide adequate electrolyte replacement. In fact, most people who participate in moderate or intense activity greater than 60 minutes do not need to replace electrolytes and water is efficient. Those individuals who are active greater than 60 minutes or in heat greater than 90 degrees may need electrolyte replacement.”

What do they taste like? Examples include coconut, aloe vera, cactus, maple, watermelon and artichoke.

Diekman: “I have not tried any except for coconut water and it has a nice, somewhat sweet taste. Given that the waters come from plants the taste likely reflects the food/plant so if you don’t like the taste of maple, you likely won’t like the water. They are similar in texture to water, since the goal is to offer an option to plain water, but the plant flavor can make palatability better – if you enjoy the plant food itself.”

Do you have any that you recommend more than others?

Hammond-Krueger: “Being informed and reading the nutrition facts label is important when determining whether or not a person should choose the water alternative. Look for water which does not claim any health benefit.”

According to the New York Daily News, here’s the down-low on some of the most popular plant-based waters:

• Coconut water – rich in potassium, popular to drink before exercising because of its ability to hydrate and replenish electrolytes.
  • According to Alive, coconut water is a slightly sweet beverage that is found on the inside of young coconuts. It is portrayed as a good sports drink for athletes based on its electrolyte count, potassium, magnesium and more.
• Aloe vera water – rich in vitamin B and helps with digestion and skin .
  • Known for its anti-inflammatory properties, this tart drink is said to be good to drink while you are participating in any outdoor activities. Early research states that it might be good for digestion and promotion of healthy cholesterol levels.
• Cactus water – high in vitamin C, electrolytes and minerals and helps with inflammation.
  • With a slight berry flavor, cactus water has antioxidants including betalains (which are good for preventing some hangover symptoms). It is also believed to promote skin health and help with under-eye puffiness.
• Artichoke water – rich in vitamins C and K, magnesium, potassium and folate, good for the liver.
  • Containing antioxidants and phytonutrients, artichoke water is a good source of fiber. It has also been known to have benefits on the liver based on its detoxifying potential.
• Maple water – has more than 46 bioactive nutrients including amino acids, antioxidants and electrolytes and can be good for diabetics.
  • How is maple water made? By boiling to sap from maple trees and collecting the water than comes off of it. It is a low-calorie drink that is high in antioxidants.
• Watermelon water – has a lot of vitamins A and C, good for those who are looking to help with skin and muscle recovery for athletes
  • Watermelon water is full of potassium, fiber and antioxidants, which could be linked to increased hydration (since watermelon is mostly water anyway). Possibly good for blood health, watermelon water is full of lycopene.
• Birch water – is a source of electrolytes, antioxidants and saponins and has been used as a diuretic.
  • Said to be “the next coconut water,” birch water is full of electrolytes, xylitol and antioxidants. It has a hint of sweet and has been drank for centuries around Europe and China. It has also been portrayed as a good diuretic.

It is good to drink plenty of water, regardless of the source. If you’re looking to enhance plain water, plant-based waters might be a good option for you.

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1. All coffee is mountain grown. Coffee beans are the seeds from the coffee plant, which is a small tree that grows in the “Coffee Belt” located in regions around the equator that have adequate temperature and elevation for the plants to thrive. Most coffee plants are grown on the side of mountains, so mechanization of harvesting is not easy. Most producers hire workers to hand strip the ripe fruit, known as cherries, off the trees.

2. Coffee makes a long trip. Green (not yet roasted) coffee beans fill burlap bags and are exported to the countries in which they will be roasted. The United States is not a common place to grow coffee; in fact, the U.S. is the largest importer of green coffee beans in the world.

3. The type of roast determines the caffeine content.  Green coffee beans are roasted to bring out the flavor and aroma. Different brands have varying labels for their roast types, but roasts are commonly separated into four categories:

• Light roasts – light brown color, no oil on bean surface, flavor is most distinct, highest caffeine content.
• Medium roasts – medium brown color, no oil on bean surface, balanced flavor, aroma, and acidity, somewhat less caffeine than light roast. Preferred roast in the United States.
• Medium-dark roasts – rich dark color, some oil on bean surface, aroma and flavor emerge and acidity is gone, even less caffeine.
• Dark roasts – dark brown color, oil sheen on bean surface, “origin” flavor of beans is gone and the flavors come from the roasting process, far less caffeine.

4. Coffee isn’t addictive, but caffeine is. Caffeine is a chemical compound that naturally occurs in coffee beans.

“Caffeine is addictive and stopping it abruptly, or even not drinking it on the weekends, can result in caffeine withdrawal headaches,” Diekman explained. “The best approach is to monitor intake during the week to help avoid the withdrawal, sometimes staying overhydrated can help but generally it is about the caffeine.”

A cup of brewed coffee has, on average, 95 mg of caffeine.

5. Coffee may play a role in weight loss. “Caffeine is a stimulant and it can help you feel energized, which can help you control what you eat. With that said, evidence continues to be mixed on if caffeine is the trigger to weight loss or if it is the fact that the stimulation makes it easier to ignore hunger,” she explained.

As a stimulant, caffeine can enhance your athletic performance but monitor to know which amount is best for you, Diekman advises.  “Too much can lead to an over-agitated state which can make good performance difficult. Excess caffeine is banned in many sanctioned sports – NCAA for one – so athletes need to know what is allowed before they turn to caffeine to help performance. A better choice would be to fuel and train well.

6. Drinking coffee can provide health benefits. Coffee has been much studied to determine health risks and benefits. “Studies do show the potential for several health benefits but at the same time studies show a cause for limiting intake,” she said. “The fact that coffee is from a bean is likely the connection to the health benefits but since the evidence continues to be mixed it is best to not look to it for prevention of disease and to include it, if you enjoy it, in moderate amounts.”

Adding sugar, milk, flavorings or cream to your coffee increases the calorie count, something to keep in mind as you consider your daily intake.

7. National Coffee Day is  September 29.

For many of us, including some of the Best Food Facts team, it is a day we celebrate all year long.

Enjoyed for its flavor, aroma and caffeine content, coffee is one of the world’s favorite beverages.

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To start us off, what is kombucha? 

Anne Cundiff: “Kombucha is a form of fermented tea made by combining a SCOBY (symbiotic culture of bacteria and yeast), tea (usually green or black), and sugar, as well as varying flavorings or fruit juices. It is occasionally referred to as “mushroom tea” but this is a misnomer; that name refers to the fact that the SCOBY sometimes looks like a mushroom cap during production.”

The New York Times states that kombucha entered the health craze scene around 2003 or 2004 because people who had participated in the Atkins diet were looking for an alternative to replace drinking sodas and juices. They also wanted something that had a little bit of carbonation to it.

It’s fermented? What does that mean?

Cundiff: “Fermentation the chemical breakdown of a substance, carbohydrates, by bacteria, yeasts, or other microorganisms into acids, gases or alcohol. Common fermentation results in the production of beer, wine and other alcoholic beverages as well as leavening/yeast activity in bread products, lactic acid in foods like sauerkraut and yogurt and acetic acid in vinegars. “

Where did kombucha come from?

Cundiff: “Kombucha originated in Northeast China around 220 BC. It has recently become very popular and trendy, with many different varieties available to consumers. “

Here’s a crash course in the history of the fermented beverage. According to Forbes, kombucha originated in Northeast China for its “healing properties.” The name comes from Dr. Kombu, a Korean physician who brought kombucha to Japan. The tea spread from Japan to Europe. It gained popularity again in the 1990s as it was said to help in serious medical conditions such as AIDS and cancer. However, these claims are not scientifically verified.

So, what does kombucha tea taste like?

Cundiff: “Kombucha generally tastes acidic like vinegar and slightly sweet – this varies from brand to brand and flavor to flavor. There are usually hints of the flavor of the tea used when producing the kombucha mixed in with the other fruit, herb, or spice flavors added. “

Should I be drinking it? Are there any health benefits?

Cundiff: “I wouldn’t say you need to be drinking it. There are some health benefits related to the probiotics found within the beverage. There are many health claims made about Kombucha, but most of these are unfounded as there has been very little research done on human subjects. In summary: it’s not bad for you, the probiotics are good for you, and it might be good for you for other reasons, but the science does not confirm it.”

Can I brew kombucha tea myself? Or should I leave it to the professionals?

Cundiff: “You can make it yourself if you have an appropriate SCOBY, although there are some risks involved – care must be taken during production to avoid contamination. You can order a “SCOBY” or starter culture from a variety of companies. If you can make tea, you will be able to make your own Kombucha.

You can make it yourself if you are dedicated enough to do the required research and follow the instructions 100%, will taking the appropriate food safety measures. The acquisition of a SCOBY and maintaining a sterile environment during production can be difficult, and there are certainly more risks involved in making it yourself. I recommend you leave it to the professionals.”

If you’re wanting to take a walk on the wild side, learn how to brew your own Kombucha.

Is there any alcohol in kombucha tea?

Cundiff: “There are trace amounts of alcohol in kombucha (usually less 0.5%). The yeast in the SCOBY converts the sugar to alcohol, and then the bacteria in the SCOBY converts that alcohol to acetic acid. If the product is left to ferment too long it will become increasingly (perhaps even dangerously) acidic.”

Is it safe for kids to consume?

Cundiff: “I do not recommend consumption for children and it is not recommended for pregnant or lactating women.

Kombucha offers probiotic health benefits, but the other claims that have been made are not scientifically proven. If you grab a bottle, let us know what you think about this trendy (and not so new) drink.

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