Table of Contents
Kombucha is made by mixing tea (black, green, red, or white) with sugar and other components, and fermenting at room temperature for 7-14 days with a specific mix of yeast and germs. It is sometimes explained incorrectly as a mushroom.
People use kombucha for cancer, hypertension, and lots of other conditions, however there is no good clinical proof to support these usages. [2]
History
The history of kombucha is shrouded in secret and fiercely discussed, but the general consensus is that this ancient tonic come from ancient china over 2000 years back in the qin dynasty (220bc). The chinese individuals identified it the “elixir of life”– with the fantastic healing homes kombucha is understood to have, it is not unexpected that individuals used to drink it to stay healthy and secure their body immune system! Some more kombucha buzzwords you may hear are “tea of immortality” & “question tea”. In the 1960s, kombucha was a kitchen staple in lots of chinese homes and often described as “weibao” or “weipao” (stomach treasure).
Others declare that kombucha come from japan and that samurai warriors utilized to bring kombucha in their belts and drank it prior to battle as it provided a crucial source of energy! Other legends point to a korean physician of the name “komu-ha” or “dr. Kombu” who used it to deal with the japanese emperor inyoko in 414 ce.
Kombucha in the west
Later on, in the early 20th century, kombucha became popular in russia and europe, where it was used, mostly in russia and germany for medical functions and to assist soldiers hurt in world war i.
Then world war ii hit and rations made it really hard for sugar to come by– an essential component for fermentation, which suggested kombucha was almost impossible to find. Kombucha is made by developing green tea with raw cane sugar before combining with the necessary kombucha culture (or scoby) and fermenting to break down the sugars into natural acids, prebiotic and probiotic bacteria.
Then, once the war was over, there was a rather revival in the appeal of kombucha. Throughout the swinging sixties, particularly in california, families would brew kombucha and then pass the scoby along to buddies to grow their own, which is how it got the label ‘groovy tea’ back in the day! [3]
Composition and homes
Biological
A kombucha culture is a symbiotic culture of germs and yeast (scoby), comparable to mother of vinegar, consisting of one or more types each of germs and yeasts, which form a zoogleal mat called a “mom”. there is a broad spectrum of yeast types covering several genera reported to be present in kombucha culture consisting of types of zygosaccharomyces, candida, kloeckera/hanseniaspora, torulaspora, pichia, brettanomyces/dekkera, saccharomyces, lachancea, saccharomycoides, schizosaccharomyces, and kluyveromyces.
The bacterial part of kombucha consists of a number of types, often including the acetic acid bacteria komagataeibacter xylinus (formerly gluconacetobacter xylinus), which ferments alcohols produced by the yeasts into acetic and other acids, increasing the acidity and restricting ethanol material. The population of bacteria and yeasts found to produce acetic acid has been reported to increase for the very first 4 days of fermentation, decreasing thereafter. K. Xylinus produces bacterial cellulose, and is apparently responsible for many or all of the physical structure of the “mother”, which might have been selectively motivated with time for firmer (denser) and more robust cultures by makers. [non-primary source required] the acetic acid bacteria in kombucha are aerobic, meaning that they require oxygen for their development and activity.hence, the bacteria initially move and put together at the air interface, followed by excretion of bacterial cellulose after about 2 days.
The combined, probably symbiotic culture has actually been further referred to as being lichenous, in accord with the reported presence of the known lichenous natural product usnic acid, though since 2015, no report appears suggesting the basic cyanobacterial types of lichens in association with kombucha fungal components.
Chemical structure
Kombucha is made by adding the kombucha culture into a broth of sugared tea. The sugar serves as a nutrient for the scoby that permits bacterial development in the tea. Sucrose is transformed, biochemically, into fructose and glucose, and these into gluconic acid and acetic acid.in addition, kombucha contains enzymes and amino acids, polyphenols, and different other organic acids which vary between preparations. Other particular parts include ethanol, glucuronic acid, glycerol, lactic acid, usnic acid (a hepatotoxin, see above), and b-vitamins. Kombucha has actually likewise been discovered to contain vitamin c.
The alcohol material of kombucha is generally less than 0.5%, however increases with extended fermentation times. Over-fermentation generates high amounts of acids similar to vinegar. The ph of the drink is generally about 3.5. [4]
Benefits of kombucha
However, early research recommends it might improve your gut health and more. Here’s a glance at the prospective advantages that scientists continue to check out.
Might assist enhance metabolic process
If you’re aiming to drop a few extra pounds, you’ll likely consider anything that’ll jump-start your metabolism.
Kombucha isn’t a wonder weight loss beverage. However thanks to the epigallocatechin-3-gallate (egcg) found in the green tea of some types of kombucha, it may be a trick to a somewhat much faster metabolic process.
Egcg is a catechin, a substance found in green tea. According to an evaluation published in might 2017 in the journal of nutritional biochemistry, catechins have the possible to enhance metabolic rates in grownups. However existing research studies on the subject are short and small, and the authors of the evaluation note that more research is required to know the true impacts of egcg on metabolism.
Might aid irregularity
As a possible source of probiotics, one purported health advantage of kombucha is its capability to stabilize good germs in the gut and ease some gastrointestinal issues, however more research study is needed, according to the cleveland clinic.
A research study released in april 2014 in food microbiology analyzed the microbial components of kombucha and determined a “popular lactobacillus population” in the beverage. Lactobacillus is a typical kind of probiotic, so it’s plausible that kombucha might support the digestive tract and help prevent infections and inflammation. And if so, drinking kombucha may improve irritable bowel syndrome, inflammatory bowel illness, bloating, and irregularity, keeps in mind the cleveland clinic.
May lower inflammation
Persistent swelling is involved in just about every health condition, including heart disease, diabetes, arthritis, allergic reactions, and breathing health problems such as chronic obstructive pulmonary illness (copd), according to a june 2019 short article in statpearls.
Kombucha isn’t a first-line choice for dealing with any chronic illness, however the beverage may match your healthy diet plan, lifestyle options, and medication regimen. That’s due to the fact that the teas used to make kombucha contain polyphenols, which are antioxidants that can minimize swelling in the body, according to the journal of chemistry review.
There’s likewise a growing belief in the scientific community that eating gut-friendly foods might help lower swelling in the intestinal tract, and for this in particular, kombucha may be handy, notes a review released in february 2015 in microbial ecology in health and disease.
Swelling is at the root of some gastrointestinal conditions, such as inflammatory bowel illness, and research study recommends that low-grade inflammation may add to irritable bowel syndrome. This swelling may be the result of an imbalance of good and bad bacteria in the gut, called gut dysbiosis. The concept is that when bad germs surpass the good, this activates a body immune system response, and it’s this response that results in inflammation, recommends the microbial ecology in health and disease evaluation.
May contribute in helping avoid cancer
There’s likewise growing evidence that kombucha might assist with the prevention of specific kinds of cancer, although more research study is needed. This claim is based upon kombucha having antioxidant homes, which assist rid the body of complimentary radicals and other damaging compounds that promote the growth of malignant cells, notes the review in the journal of nutritional biochemistry.
A study released in the january-february 2013 issue of biomedicine & preventive nutrition found that kombucha inhibits angiogenesis, which the nationwide cancer institute explains is the growth of new members vessels. The research study highlighted that prostate cancer is angiogenesis-dependent, meaning that new members cells can feed and contribute to the growth of these tumors. By preventing angiogenesis, scientists concluded that kombucha might help decrease the survival of prostate cancer cells. Naturally, more research is needed.
Per the journal of nutritional biochemistry evaluation, the substances in kombucha that may help hinder cancer growth include polyphenols, gluconic acid, glucuronic acid, lactic acid, and vitamin c.
May help enhance the immune system
The gut-healthy benefits of kombucha may likewise provide an immune system boost.
It is essential to keep in mind that the digestive system and body immune system are carefully linked; the lining of the intestinal tracts develops antibodies that help safeguard the body, according to john hopkins medication. A huge portion of the immune system is found in the gut, more particularly about 70 percent, according to a research study.
Therefore, zenhausern discusses, optimal gut health is the key to a strong body immune system. The fermenting germs in kombucha can enhance resistance, thanks to the dose of excellent bacteria they supply, states zenhausern.
May help depression treatment
Signs of depression differ from person to person but can include a general sensation of unhappiness and hopelessness.
Depression can likewise trigger issues, consisting of insomnia, bad concentration, and low energy, according to the mayo clinic. But kombucha may provide some relief, helping increase your state of mind by cranking up the production of feel-good hormonal agents, such as serotonin, notes the mayo center.
There have not been studies particularly linking kombucha and anxiety. However a february 2017 evaluation released in the record of basic psychiatry does suggest that some psychiatric conditions might be connected with changes in the microbiome (the environment of bacteria in the gut), so there’s increasing proof that probiotics may assist ease signs of anxiety and stress and anxiety.
Zenhausern even more keeps in mind that 95 percent of serotonin is produced in your gut, not your brain, so optimal gut health is necessary for mental health and state of mind regulation, too. “this is why it is constantly important to address gut health when enhancing state of mind and combating versus depression,” she states.
May boost cardiovascular health
According to the centers for disease control and prevention (cdc), heart problem increases the risk of stroke or heart attack, however healthy lifestyle modifications can enhance your cardiovascular health.
This consists of following a healthy diet plan high in vegetables, fruits, whole grains, and lean proteins. You should likewise include exercise, medication, and yes, even kombucha.
The potential advantage remains in kombucha’s possible ability to favorably affect cholesterol levels, according to the journal of chemistry research. High cholesterol is one factor for heart disease, notes the cdc. researchers need to carry out more human research studies to verify the efficiency of kombucha on cholesterol.
However according to a study published in april 2015 in pharmaceutical biology, rats administered kombucha showed lower levels of ldl (” bad”) cholesterol) and higher levels of hdl (” good”) cholesterol). More research study is needed, however future studies might similarly reveal that kombucha improves cholesterol levels in humans. Just time will inform.
May promote liver health
Similarly, kombucha may enhance liver health due to its prospective ability to cleanse the body. So in time, drinking the beverage might minimize how difficult your liver has to work, per the journal of chemistry.
In the pharmaceutical biology study, rats administered kombucha also showed reduced levels of thiobarbituric acid reactive compounds in their livers. This organic substance is a step of cell and tissue damage. Still, more clinical research is required to know whether the benefit holds up.
Might play a role in lowering blood glucose
Consuming kombucha may likewise benefit those who are insulin resistant or have diabetes. The tea can hinder α-amylase, a protein in the pancreas that is accountable for greater postprandial (after meal) glucose levels, per a study.
According to the pharmaceutical biology study, kombucha had an alleviative impact on rats with diabetes after thirty days, and it likewise improved their liver and kidney function.
More research is needed, however the findings suggest that kombucha might one day be utilized as a complementary treatment for diabetes, in addition to traditional techniques, consisting of weight reduction, diet, exercise, oral medications, and insulin.
Assist keep healthy weight
Kombucha can be an alternative drink if you take pleasure in soda or juices yet are looking for a beverage with less calories and less sugar and to lose or maintain your weight.
Sugar is high in empty calories, and when consumed in excess, there’s the danger of taking in more calories than you burn, leading to weight gain.
Keep in mind, kombucha isn’t sugar-free (the majority of the sugar is fermented, however some remains in the end product). However, a typical beverage might have only 6 to 8 grams (g) per serving, says rebecca stib, rdn, who’s based in boston and is the cofounder of nutritious gifts.
” you’ll need to double the quantity for brands that have 2 portions in a bottle, but it’s still lower than your common serving of a can of soda or juice drink, which can be up of 25 g per serving,” cautions stib.
For comparison’s sake, a bottle of natural, raw kombucha can have 30 calories and 8 g of sugar in 8 ounces, per the site for gts, a kombucha brand. On the other hand, 8 ounces of soda can have 60 calories and 16 g of sugar, according to the coca-cola website. [5]
What is kombucha tea? Does it have any health benefits?
Kombucha tea is a fermented drink made with tea, sugar, germs and yeast. Although it’s sometimes referred to as kombucha mushroom tea, kombucha is not a mushroom– it’s a nest of germs and yeast. Kombucha tea is made by adding the nest to sugar and tea, and permitting the mix to ferment. The resulting liquid contains vinegar, b vitamins and a variety of other chemical substances.
Advocates claim kombucha tea helps prevent and manage serious health conditions, from high blood pressure to cancer. These claims are not backed by science. Minimal proof suggests kombucha tea might offer advantages comparable to probiotic supplements, including promoting a healthy body immune system and avoiding irregularity. At present, however, legitimate medical research studies of kombucha tea’s function in human health are very restricted– and there are risks to think about.
There have actually been reports of adverse results, such as stomach upset, infections and allergies in kombucha tea drinkers. Kombucha tea is frequently brewed in homes under nonsterile conditions, making contamination likely. When incorrectly produced ceramic pots have been utilized for developing, lead poisoning has actually happened– the acids in the tea can leach lead from the ceramic glaze.
Simply put, there isn’t adequate proof that kombucha tea provides on its health claims. At the same time, a number of cases of damage have actually been reported. For that reason, the sensible approach is to prevent kombucha tea until more conclusive details is offered. [6]
Kombucha tea recipe
Active ingredients
- 3 1/2 quarter water
- 1 cup sugar (routine granulated sugar works best)
- 8 bags black tea, green tea, or a mix (or 2 tablespoons loose tea)
- 2 cups starter tea from last batch of kombucha or store-bought kombucha (unpasteurized, neutral-flavored)
- 1 scoby per fermentation container, homemade or bought online
- Optional flavoring bonus for bottling
- 1 to 2 cups sliced fruit
- 2 to 3 cups fruit juice
- 1 to 2 tablespoons flavored tea (like hibiscus or earl grey)
- 1/4 cup honey
- 2 to 4 tablespoons fresh herbs or spices
Instructions
Keep in mind: avoid prolonged contact in between the kombucha and metal both during and after developing. This can affect the taste of your kombucha and weaken the scoby in time.
- Make the tea base: bring the water to a boil. Get rid of from heat and stir in the sugar to liquify. Drop in the tea and enable it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. You can speed up the cooling procedure by placing the pot in an ice bath.
- Add the starter tea: once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea. (the starter tea makes the liquid acidic, which prevents unfriendly bacteria from residing in the first couple of days of fermentation.)
- Transfer to jars and include the scoby: pour the mixture into a 1-gallon glass jar (or divide in between two 2-quart containers, in which case you’ll require 2 scobys) and carefully move the scoby into the jar with clean hands. Cover the mouth of the jar with a couple of layers tightly-woven fabric, coffee filters, or paper towels secured with a rubber band. (if you develop issues with gnats or fruit flies, utilize a tightly woven fabric or paper towels, which will do a better task keeping the insects out of your brew.)
- Ferment for 7 to 10 days: keep the container at space temperature level, out of direct sunshine, and where it won’t get scrambled. Ferment for 7 to 10 days, inspecting the kombucha and the scoby regularly.
- It’s not unusual for the scoby to drift at the top, bottom, or perhaps sideways throughout fermentation. A brand-new cream-colored layer of scoby need to begin forming on the surface of the kombucha within a couple of days. It generally attaches to the old scoby, however it’s okay if they separate. You might likewise see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby. This is all regular and indications of healthy fermentation.
- After 7 days, begin tasting the kombucha daily by putting a little out of the container and into a cup. When it reaches a balance of sweet taste and tartness that is pleasant to you, the kombucha is ready to bottle.
- Eliminate the scoby: before continuing, prepare and cool another pot of strong tea for your next batch of kombucha, as detailed above. With clean hands, gently raise the scoby out of the kombucha and set it on a clean plate. As you do, inspect it over and eliminate the bottom layer if the scoby is getting very thick.
- Bottle the completed kombucha: ration your starter tea from this batch of kombucha and set it aside for the next batch. Put the fermented kombucha (straining, if desired) into bottles using the small funnel, along with any juice, herbs, or fruit you may wish to utilize as flavoring. Leave about a half inch of head space in each bottle. (additionally, instill the kombucha with flavorings for a day or 2 in another covered jar, pressure, and after that bottle. This makes a cleaner kombucha without “stuff” in it.)
- Carbonate and cool the ended up kombucha: store the bottled kombucha at room temperature level out of direct sunshine and enable 1 to 3 days for the kombucha to carbonate. Up until you get a feel for how rapidly your kombucha carbonates, it’s useful to keep it in plastic bottles; the kombucha is carbonated when the bottles feel rock solid. Cool to stop fermentation and carbonation, and after that consume your kombucha within a month.
- Make a fresh batch of kombucha: clean the container being utilized for kombucha fermentation. Integrate the starter tea from your last batch of kombucha with the fresh batch of sweet tea, and put it into the fermentation container. Slide the scoby on top, cover, and ferment for 7 to 10 days. [7]
Kombucha flavor recipe ideas
I really frequently blend and match these pairings due to the fact that these are my preferred active ingredients. They play so perfectly together! I’ll just mishmash a bunch of delicious fruit together to make my flavoring. It’s not unlikely to find a bottle of passionfruit-raspberry-pineapple-ginger in my refrigerator. And it’s not hard to come up with something tasty when you start with a basis of terrific components!
- Passionfruit-pomegranate: goya fruita frozen passionfruit pulp + pom pomegranate juice + sugar
- Blackberry-mint: pureed blackberries + a couple of entire mint leaves
- Blood orange-blackberry: blood orange juice + blackberry puree
- Tangerine-rosemary: tangerine juice and passion + a sprig of rosemary
- ” sangria:” grape juice + apple juice + pear juice + orange juice and passion + dash of cinnamon
- Raspberry-ginger-lemon: pureed raspberries + ginger juice + lemon juice and enthusiasm
- Citrus mint: orange juice and enthusiasm + lemon juice and zest + sugar + mint leaves
- Mango-pineapple: pureed mango + pineapple juice
- Oro blanco grapefruit: oro blanco grapefruit juice
- If you can find oro blanco grapefruit, those are sweeter and have a mellow, honey flavor compared to routine ruby red grapefruit
- Plum-thyme: plum juice + a few sprigs of thyme
- Cherry-ginger: cherry juice + ginger juice
- Strawberry-lemon: pureed strawberries + lemon juice and zest
- Watermelon-lime: watermelon juice + lime juice and passion
- ” mint julep:” lime juice and zest + sugar + mint
- Pear-rose: pear juice + rosewater
Utilize the rosewater moderately, it can be overpowering.
- Apple-raspberry: apple juice + pureed raspberries
- Apricot-hibiscus: apricot juice + dried hibiscus flowers steeped in water + sugar
- Peach-orange bloom: peach juice + orange bloom water
Utilize the orange bloom water sparingly, it can be overwhelming [8]
Side effects of too much kombucha
Kombucha is a popular fermented tea drink with numerous outstanding health advantages.
For example, it’s a rich source of probiotics and antioxidants.
Plus, it has antimicrobial qualities and has actually been revealed to lower heart problem threat aspects and blood sugar levels.
However although kombucha is good for you, it’s possible to drink too much.
Here are 5 possible side effects of drinking excessive kombucha.
May lead to excess calorie usage
There are many different type of kombucha available to consumers.
While some are low in calories, others can have up to 120 calories per bottle.
Drinking an occasional kombucha drink will not hurt your waist, however drinking kombucha daily may contribute to excess calorie usage, which can result in weight gain.
People who regularly drink beverages high in calories are most likely to be overweight or overweight than those who don’t.
This is due to the fact that liquid calories are much easier to consume and less filling than calories from strong foods.
Plus, calorie-laden beverages typically fill in more filling, nutritious snacks that can assist you feel fuller for longer.
For example, a healthy treat of a slice of ezekiel toast topped with a hard-boiled egg and 1/4 of an avocado has the same calories as two 120-calorie kombucha drinks
Summary
Kombucha brands are high in calories. Taking in a lot of high-calorie beverages.
Can add to weight gain and might take the place of healthy foods.
May cause bloating and gastrointestinal distress
Kombucha has been discovered to benefit digestion health due to its probiotics, or helpful bacteria. Nevertheless, consuming excessive might cause negative effects.
Because kombucha is carbonated, too much may lead to bloating.
Drinking carbonated beverages delivers carbon dioxide (co2) into the digestive system, which might trigger bloating and excess gas.
In addition, kombucha contains substances called fodmaps, particular kinds of carbs that can cause gastrointestinal distress in lots of people, especially those with ibs.
Lastly, consuming too many kombucha drinks might cause excessive sugar consumption, which can trigger water to be drawn into your intestinal tracts, triggering diarrhea.
For these reasons, some individuals might experience bloating, gas and diarrhea if they take in excessive kombucha.
Summary kombucha
Is carbonated, can be high in sugar and consists of fodmaps, which might trigger
Indigestion in some individuals.
May contain excess amounts of sugarcoated
Many kombucha beverages are sweetened with fruit juice or walking stick sugar to make the item more appealing to consumers.
While this might make kombucha taste tasty, it increases the sugar content of the drink.
When consumed in excess, added sugars– particularly from sugar-sweetened beverages– can adversely affect your health in a variety of ways.
For example, sugar-sweetened beverages have actually been connected to an increased risk of diabetes, obesity, fatty liver and cardiovascular disease.
Depending upon the brand name, just one serving of kombucha can consist of as much as 28 grams of sugar, the equivalent of 7 teaspoons.
Though some brand names of kombucha are high in sugar, other kombucha items make better choices.
When looking for kombucha, search for beverages that contain less than 4 grams of sugar per serving to keep your added sugar intake to a minimum.
Summary specific
Type of kombucha are high in sugar, which is bad for your general health.
Acquiring low-sugar kombucha items whenever possible is the healthiest
Option.
Harmful for certain people
While kombucha is safe for many people, it can cause serious adverse effects in some.
Because kombucha is unpasteurized and consists of a mix of various kinds of bacteria and yeasts, it can promote the growth of opportunistic bacteria that can lead to infections in particular individuals.
For instance, those who have damaged immune systems, such as people with cancer, kidney disease or hiv, can establish major complications from drinking kombucha.
Although rare, there have been reported cases of extreme allergic reactions, acidosis and liver problems due to potentially contaminated kombucha consumption.
Given that kombucha is unpasteurized and includes percentages of caffeine and alcohol, pregnant and breastfeeding ladies need to avoid it also.
Summary those
With jeopardized immune systems and pregnant or breastfeeding females must
Prevent drinking kombucha.
Could cause excess caffeine usage
Kombucha is usually made with black or green tea, both of which consist of caffeine.
Although kombucha includes far less caffeine than conventional brewed tea, it’s possible to take in excessive caffeine if you’re overdoing it on kombucha.
For instance, gt’s kombucha includes anywhere in between 8 to 14 mg of caffeine per 8-ounce (240-ml) serving.
While that’s a percentage compared to the 47 mg of caffeine discovered in one cup of brewed black tea, drinking excessive kombucha can affect those sensitive to this stimulant.
People sensitive to the results of caffeine may feel nervous or tense if consuming excessive kombucha.
Plus, drinking kombucha close to bedtime might trigger sleep disruptions.
Summary kombucha
Includes caffeine, which may trigger unwanted adverse effects in certain people. [9]
Dosing
There are a number of case reports of adverse effects occuring following kombucha intake. This might be due to contaminants, pathogens, or excess acid, as a result of over-fermentation. Due to this potential damage, regular kombucha consumption is not advised.
Although uncommon, many unfavorable effects took place after an individual consumed more than 4 ounces (125ml). Therefore, it is not advised to ingest more than 4 ounces of kombucha a day, in order to reduce the possibility of a negative impact. If kombucha is brewed at home, it should be appropriately prepared in a sanitized environment and fermented for less than a week to be safe to consume. [10]
Interactions
Medications for diabetes (antidiabetes drugs) interaction rating: moderate be cautious with this mix. Talk with your health provider.
Kombucha tea might decrease blood sugar. Diabetes medications are likewise used to lower blood sugar level. Taking kombucha tea along with diabetes medications might cause your blood sugar to go too low. Monitor your blood sugar level closely. The dose of your diabetes medication may require to be changed.
Some medications utilized for diabetes include glimepiride (amaryl), glyburide (diabeta, glynase prestabs, micronase), insulin, metformin (glucophage), pioglitazone (actos), rosiglitazone (avandia), and others.
Disulfiram (antabuse) interaction score: small be cautious with this combination. Talk with your health provider.
Kombucha tea consists of alcohol. The body breaks down alcohol to get rid of it. Disulfiram (antabuse) reduces the break-down of alcohol. Taking kombucha tea together with disulfiram (antabuse) can trigger a pounding headache, throwing up, flushing, and other undesirable reactions. Do not consume any alcohol if you are taking disulfiram (antabuse). [11]
Special safety measures and cautions
- Pregnancy and breast-feeding: kombucha tea is potentially risky during pregnancy and breast-feeding. Stay on the safe side and avoid use.
- Alcoholism: kombucha tea includes alcohol. Prevent it if you have a drinking problem.
- Diabetes: kombucha tea might affect blood glucose levels in individuals with diabetes. Look for signs of low blood sugar (hypoglycemia) and monitor your blood glucose thoroughly if you have diabetes and utilize kombucha tea.
- Diarrhea: kombucha tea consists of caffeine. The caffeine in kombucha tea, specifically when taken in large amounts, can worsen diarrhea.
- Irritable bowel syndrome (ibs): kombucha tea consists of caffeine. The caffeine in kombucha tea, particularly when taken in large amounts, can aggravate diarrhea and might worsen signs of ibs.
- Surgical treatment: considering that kombucha tea appears to affect blood sugar levels, there is a concern that it may hinder blood glucose control throughout and after surgery. Stop using kombucha tea at least 2 weeks prior to an arranged surgical treatment.
- Weak immune system: don’t use kombucha tea if you have a weakened body immune system due to hiv/aids or other causes. Kombucha tea can support the growth of germs and fungi that can cause serious infections. [12]
Conclusion
Kombucha drink is generally produced by home-scale fermentation technique involving conversion of sugar-dissolved black tea by a scoby. The fermented drink has been declared to have various health promoting and antimicrobial effects in various parts of the world since very long time. [13]
Referrals
- Https://www.merriam-webster.com/dictionary/kombucha
- Https://www.webmd.com/vitamins/ai/ingredientmono-538/kombucha
- Https://equinoxkombucha.com/blog/lifestyle/history-of-kombucha/
- Https://en.wikipedia.org/wiki/kombucha#composition_and_properties
- Https://www.everydayhealth.com/diet-nutrition/potential-benefits-kombucha/
- Https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126
- Https://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858
- Https://www.youbrewkombucha.com/flavor-ideas
- Https://www.healthline.com/nutrition/kombucha-side-effects
- Https://examine.com/supplements/kombucha/
- Https://www.rxlist.com/kombucha_tea/supplements.htm#interactions
- Https://www.emedicinehealth.com/kombucha_tea/vitamins-supplements.htm#specialprecautionswarnings
- Https://www.sciencedirect.com/topics/food-science/kombucha
