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A gelatinous mass of symbiotic bacteria (as acetobacter xylinum) and yeasts (as of the genera brettanomyces and saccharomyces) grown to produce a fermented beverage held to confer health benefits. [1]

Summary

Kombucha is made by mixing tea (black, green, red, or white) with sugar and other ingredients, and fermenting at room temperature for 7-14 days with a particular mix of yeast and germs. It is in some cases explained incorrectly as a mushroom.

People utilize kombucha for cancer, hypertension, and lots of other conditions, but there is no good clinical evidence to support these usages. [2]

History

The history of kombucha is shrouded in mystery and fiercely disputed, but the basic agreement is that this ancient tonic come from ancient china over 2000 years ago in the qin dynasty (220bc). The chinese people identified it the “elixir of life”– with the fantastic recovery homes kombucha is understood to have, it is not unexpected that individuals utilized to drink it to stay healthy and secure their immune system! Some more kombucha buzzwords you may hear are “tea of immortality” & &” question tea”. In the 1960s, kombucha was a cooking area staple in numerous chinese houses and typically referred to as “weibao” or “weipao” (stomach treasure).

Others claim that kombucha come from japan and that samurai warriors used to carry kombucha in their belts and drank it prior to fight as it gave them an important source of energy! Other legends point to a korean medical professional of the name “komu-ha” or “dr. Kombu” who utilized it to deal with the japanese emperor inyoko in 414 ce.

Kombucha in the west

In the future, in the early 20th century, kombucha ended up being popular in russia and europe, where it was utilized, mostly in russia and germany for medical functions and to help soldiers hurt in world war i.

Then world war ii hit and provisions made it extremely hard for sugar to come by– a crucial ingredient for fermentation, which indicated kombucha was almost difficult to discover. Kombucha is made by brewing green tea with raw walking stick sugar before combining with the critical 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. During the swinging sixties, especially in california, households would brew kombucha and after that pass the scoby along to friends to grow their own, which is how it got the nickname ‘groovy tea’ back then! [3]

Composition and residential or commercial properties

Biological

A kombucha culture is a symbiotic culture of bacteria and yeast (scoby), similar to mother of vinegar, containing one or more species each of bacteria and yeasts, which form a zoogleal mat called a “mother”. there is a broad spectrum of yeast types spanning several genera reported to be present in kombucha culture including species of zygosaccharomyces, candida, kloeckera/hanseniaspora, torulaspora, pichia, brettanomyces/dekkera, saccharomyces, lachancea, saccharomycoides, schizosaccharomyces, and kluyveromyces.

The bacterial part of kombucha makes up several types, often including the acetic acid germs komagataeibacter xylinus (previously gluconacetobacter xylinus), which ferments alcohols produced by the yeasts into acetic and other acids, increasing the level of acidity and limiting ethanol content. The population of bacteria and yeasts discovered to produce acetic acid has been reported to increase for the first 4 days of fermentation, reducing thereafter. K. Xylinus produces bacterial cellulose, and is reportedly responsible for the majority of or all of the physical structure of the “mom”, which might have been selectively motivated with time for firmer (denser) and more robust cultures by makers. [non-primary source needed] the acetic acid bacteria in kombucha are aerobic, suggesting that they require oxygen for their growth and activity.hence, the germs initially move and put together at the air interface, followed by excretion of bacterial cellulose after about 2 days.

The mixed, presumably cooperative culture has actually been even more described as being lichenous, in accord with the reported presence of the known lichenous natural product usnic acid, though since 2015, no report appears indicating the basic cyanobacterial types of lichens in association with kombucha fungal elements.

Chemical composition

Kombucha is made by including the kombucha culture into a broth of sugared tea. The sugar acts as a nutrient for the scoby that allows for bacterial development in the tea. Sucrose is converted, 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 natural 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 also been discovered to consist of vitamin c.

The alcohol content of kombucha is generally less than 0.5%, but increases with extended fermentation times. Over-fermentation generates high quantities of acids similar to vinegar. The ph of the drink is typically about 3.5. [4]

Advantages of kombucha

Nevertheless, early research study suggests it may boost your gut health and more. Here’s a glance at the prospective benefits that scientists continue to check out.

Might assist boost metabolic process

If you’re looking to drop a couple of additional pounds, you’ll likely consider anything that’ll jump-start your metabolic process.

Kombucha isn’t a miracle weight-loss drink. However thanks to the epigallocatechin-3-gallate (egcg) found in the green tea of some kinds of kombucha, it may be a secret to a slightly quicker metabolism.

Egcg is a catechin, a substance discovered in green tea. According to an evaluation released in might 2017 in the journal of dietary biochemistry, catechins have the potential to enhance metabolic rates in grownups. But existing research studies on the subject are short and little, and the authors of the review note that more research study is needed to know the true impacts of egcg on metabolism.

May aid irregularity

As a potential source of probiotics, one supposed health benefit of kombucha is its ability to stabilize good bacteria in the gut and alleviate some intestinal issues, but more research study is needed, according to the cleveland clinic.

A study released in april 2014 in food microbiology took a look at the microbial components of kombucha and determined a “prominent lactobacillus population” in the beverage. Lactobacillus is a common kind of probiotic, so it’s plausible that kombucha might support the digestion system and assistance prevent infections and inflammation. And if so, drinking kombucha may improve irritable bowel syndrome, inflammatory bowel illness, bloating, and constipation, keeps in mind the cleveland center.

May decrease inflammation

Chronic inflammation is involved in just about every health condition, consisting of cardiovascular disease, diabetes, arthritis, allergies, and respiratory illnesses such as persistent obstructive pulmonary disease (copd), according to a june 2019 short article in statpearls.

Kombucha isn’t a first-line choice for dealing with any persistent illness, however the beverage may match your healthy diet plan, way of life options, and medication programs. That’s due to the fact that the teas used to make kombucha consist of polyphenols, which are antioxidants that can decrease swelling in the body, according to the journal of chemistry review.

There’s also a growing belief in the clinical neighborhood that eating gut-friendly foods might help lower swelling in the digestive system, and for this in particular, kombucha may be handy, keeps in mind a review released in february 2015 in microbial ecology in health and illness.

Inflammation is at the root of some gastrointestinal conditions, such as inflammatory bowel illness, and research suggests that low-grade swelling might add to irritable bowel syndrome. This inflammation might be the result of an imbalance of excellent and bad germs in the gut, known as gut dysbiosis. The concept is that when bad bacteria surpass the great, this triggers a body immune system response, and it’s this action that results in swelling, suggests the microbial ecology in health and illness review.

May play a role in assisting avoid cancer

There’s also growing evidence that kombucha might help with the prevention of specific kinds of cancer, although more research study is required. This claim is based on kombucha having antioxidant properties, which help rid the body of free radicals and other damaging substances that promote the growth of malignant cells, keeps in mind the evaluation in the journal of dietary biochemistry.

A research study published in the january-february 2013 concern of biomedicine & & preventive nutrition discovered that kombucha prevents angiogenesis, which the national cancer institute describes is the growth of new members vessels. The research study highlighted that prostate cancer is angiogenesis-dependent, indicating that new blood cells can feed and contribute to the development of these growths. By preventing angiogenesis, researchers concluded that kombucha could assist reduce the survival of prostate cancer cells. Naturally, more research study is needed.

Per the journal of dietary biochemistry evaluation, the compounds in kombucha that might assist hinder cancer growth include polyphenols, gluconic acid, glucuronic acid, lactic acid, and vitamin c.

Might help enhance the immune system

The gut-healthy benefits of kombucha might also offer a body immune system increase.

It is essential to keep in mind that the digestion system and body immune system are carefully intertwined; the lining of the intestines produces antibodies that assist protect the body, according to john hopkins medicine. A big portion of the immune system is found in the gut, more particularly about 70 percent, according to a study.

Hence, zenhausern explains, optimum gut health is the key to a strong body immune system. The fermenting germs in kombucha can increase resistance, thanks to the dosage of great germs they offer, says zenhausern.

May help anxiety treatment

Signs of anxiety vary from person to person however can include a basic feeling of sadness and despondence.

Depression can likewise trigger issues, including sleeping disorders, bad concentration, and low energy, according to the mayo center. But kombucha may supply some relief, assisting boost your mood by cranking up the production of feel-good hormones, such as serotonin, keeps in mind the mayo center.

There haven’t been studies particularly connecting kombucha and depression. But a february 2017 evaluation released in the annals of basic psychiatry does recommend that some psychiatric conditions might be gotten in touch with changes in the microbiome (the environment of bacteria in the gut), so there’s increasing evidence that probiotics may help relieve symptoms 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 ideal gut health is very important for psychological health and mood regulation, too. “this is why it is always essential to address gut health when improving mood and combating versus depression,” she states.

May increase cardiovascular health

According to the centers for disease control and prevention (cdc), cardiovascular disease increases the threat of stroke or cardiac arrest, however healthy way of life modifications can improve your cardiovascular health.

This consists of following a healthy diet high in vegetables, fruits, whole grains, and lean proteins. You should likewise include exercise, medication, and yes, even kombucha.

The potential benefit remains in kombucha’s possible ability to positively affect cholesterol levels, according to the journal of chemistry research study. High cholesterol is one aspect for heart problem, keeps in mind the cdc. scientists need to perform more human studies to validate the efficiency of kombucha on cholesterol.

But according to a study published in april 2015 in pharmaceutical biology, rats administered kombucha showed lower levels of ldl (” bad”) cholesterol) and greater levels of hdl (” good”) cholesterol). More research study is needed, but future research studies could similarly expose that kombucha enhances cholesterol levels in people. Just time will inform.

May promote liver health

Similarly, kombucha might improve liver health due to its prospective capability to cleanse the body. So in time, drinking the drink may minimize how hard your liver needs to work, per the journal of chemistry.

In the pharmaceutical biology study, rats administered kombucha likewise showed decreased levels of thiobarbituric acid reactive substances in their livers. This natural compound is a step of cell and tissue damage. Still, more clinical research study is required to know whether the advantage holds up.

Might play a role in decreasing blood glucose

Drinking kombucha might also benefit those who are insulin resistant or have diabetes. The tea can inhibit α-amylase, a protein in the pancreas that is accountable for greater postprandial (after meal) glucose levels, per a research study.

According to the pharmaceutical biology research study, kombucha had an alleviative effect on rats with diabetes after 30 days, and it also improved their liver and kidney function.

More research is required, however the findings suggest that kombucha could one day be used as a complementary treatment for diabetes, in addition to standard techniques, consisting of weight reduction, diet, workout, oral medications, and insulin.

Assist maintain healthy weight

Kombucha can be an alternative drink if you delight 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 threat of taking in more calories than you burn, resulting in weight gain.

Remember, kombucha isn’t sugar-free (the majority of the sugar is fermented, however some remains in the end product). Nevertheless, a common drink might have just 6 to 8 grams (g) per serving, says rebecca stib, rdn, who’s based in boston and is the cofounder of healthy gifts.

” you’ll have to double the amount for brands that have two portions in a bottle, however it’s still lower than your common serving of a can of soda or juice beverage, which can be up of 25 g per serving,” warns stib.

For comparison’s sake, a bottle of organic, 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 advantages?

Kombucha tea is a fermented drink made with tea, sugar, germs and yeast. Although it’s in some cases referred to as kombucha mushroom tea, kombucha is not a mushroom– it’s a colony of germs and yeast. Kombucha tea is made by including the nest to sugar and tea, and allowing the mix to ferment. The resulting liquid includes vinegar, b vitamins and a number of other chemical compounds.

Proponents claim kombucha tea helps prevent and handle serious health conditions, from high blood pressure to cancer. These claims are not backed by science. Limited proof recommends kombucha tea may use advantages comparable to probiotic supplements, consisting of promoting a healthy body immune system and preventing irregularity. At present, nevertheless, legitimate medical studies of kombucha tea’s function in human health are very restricted– and there are risks to consider.

There have actually been reports of adverse results, such as stomach upset, infections and allergic reactions in kombucha tea drinkers. Kombucha tea is typically brewed in houses under nonsterile conditions, making contamination likely. When incorrectly manufactured ceramic pots have actually been utilized for brewing, lead poisoning has actually taken place– the acids in the tea can leach lead from the ceramic glaze.

In other words, there isn’t sufficient evidence that kombucha tea delivers on its health claims. At the same time, numerous cases of harm have actually been reported. Therefore, the prudent approach is to avoid kombucha tea till more definitive details is available. [6]

Kombucha tea recipe

Ingredients

  • 3 1/2 quarter water
  • 1 cup sugar (regular 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 jar, homemade or acquired online
  • Optional flavoring extras 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

Directions

Keep in mind: avoid extended contact between the kombucha and metal both throughout and after developing. This can impact the taste of your kombucha and damage the scoby with time.

  1. Make the tea base: bring the water to a boil. Remove from heat and stir in the sugar to liquify. Drop in the tea and permit it to high up until the water has cooled. Depending on the size of your pot, this will take a few hours. You can accelerate the cooling process by putting the pot in an ice bath.
  2. Add the starter tea: once the tea is cool, get rid of the tea bags or strain out the loose tea. Stir in the starter tea. (the starter tea makes the liquid acidic, which prevents hostile bacteria from settling in the very first few days of fermentation.)
  3. Transfer to jars and add the scoby: pour the mix into a 1-gallon glass container (or divide in between 2 2-quart jars, in which case you’ll need 2 scobys) and carefully slide the scoby into the jar with clean hands. Cover the mouth of the jar with a few layers tightly-woven fabric, coffee filters, or paper towels protected with an elastic band. (if you develop problems with gnats or fruit flies, utilize a securely woven cloth or paper towels, which will do a better job keeping the pests out of your brew.)
  4. Ferment for 7 to 10 days: keep the jar at space temperature level, out of direct sunlight, and where it will not get scrambled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.
  5. It’s not unusual for the scoby to float at the top, bottom, and even sideways throughout fermentation. A brand-new cream-colored layer of scoby should start forming on the surface of the kombucha within a few days. It generally attaches to the old scoby, but it’s ok if they separate. You may also see brown stringy bits drifting underneath the scoby, sediment gathering at the bottom, and bubbles collecting around the scoby. This is all typical and signs of healthy fermentation.
  6. After 7 days, start tasting the kombucha daily by pouring 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.
  7. Remove the scoby: prior to proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as laid out above. With tidy hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and eliminate the bottom layer if the scoby is getting extremely thick.
  8. Bottle the finished kombucha: distribute your starter tea from this batch of kombucha and set it aside for the next batch. Put the fermented kombucha (straining, if preferred) into bottles utilizing the small funnel, along with any juice, herbs, or fruit you may want 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 container, strain, and after that bottle. This makes a cleaner kombucha without “things” in it.)
  9. Carbonate and cool the finished kombucha: shop the bottled kombucha at space temperature out of direct sunshine and allow 1 to 3 days for the kombucha to carbonate. Till 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. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.
  10. Make a fresh batch of kombucha: tidy the jar being used for kombucha fermentation. Combine the starter tea from your last batch of kombucha with the fresh batch of sweet tea, and pour it into the fermentation container. Slide the scoby on top, cover, and ferment for 7 to 10 days. [7]

Kombucha taste recipe ideas

I really frequently mix and match these pairings since these are my favorite components. They play so perfectly together! I’ll just hodgepodge a bunch of tasty fruit together to make my flavoring. It’s not unlikely to discover a bottle of passionfruit-raspberry-pineapple-ginger in my fridge. And it’s not difficult to come up with something tasty when you begin with a basis of terrific ingredients!

  • 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 zest + dash of cinnamon
  • Raspberry-ginger-lemon: pureed raspberries + ginger juice + lemon juice and enthusiasm
  • Citrus mint: orange juice and passion + 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 enthusiasm
  • Watermelon-lime: watermelon juice + lime juice and passion
  • ” mint julep:” lime juice and zest + sugar + mint
  • Pear-rose: pear juice + rosewater

Use the rosewater moderately, it can be subduing.

  • Apple-raspberry: apple juice + pureed raspberries
  • Apricot-hibiscus: apricot juice + dried hibiscus flowers steeped in water + sugar
  • Peach-orange bloom: peach juice + orange blossom water

Utilize the orange blossom water moderately, it can be overwhelming [8]

Adverse effects of too much kombucha

Kombucha is a popular fermented tea beverage with numerous outstanding health advantages.

For instance, it’s an abundant source of probiotics and antioxidants.

Plus, it has antimicrobial qualities and has actually been revealed to minimize heart disease danger aspects and blood sugar levels.

However although kombucha is good for you, it’s possible to consume excessive.

Here are 5 possible side effects of drinking excessive kombucha.

May lead to excess calorie intake

There are various sort of kombucha readily available to consumers.

While some are low in calories, others can have up to 120 calories per bottle.

Drinking a periodic kombucha drink will not harm your midsection, however drinking kombucha daily may contribute to excess calorie usage, which can lead to weight gain.

People who often drink beverages high in calories are more likely to be overweight or overweight than those who don’t.

This is since liquid calories are a lot easier to take in and less filling than calories from solid foods.

Plus, calorie-laden beverages frequently take the place of more filling, nutritious treats that can assist you feel fuller for longer.

For instance, a healthy treat of a piece of ezekiel toast topped with a hard-boiled egg and 1/4 of an avocado has the very same calories as 2 120-calorie kombucha drinks

Summary

Kombucha brands are high in calories. Consuming a lot of high-calorie beverages.

Can add to weight gain and might replace healthy foods.

May trigger bloating and digestion distress

Kombucha has been discovered to benefit gastrointestinal health due to its probiotics, or advantageous germs. However, consuming too much might trigger negative effects.

Since kombucha is carbonated, too much might lead to bloating.

Drinking carbonated beverages provides carbon dioxide (co2) into the gastrointestinal system, which might cause bloating and excess gas.

Additionally, kombucha consists of substances called fodmaps, particular types of carbs that can cause gastrointestinal distress in many people, especially those with ibs.

Finally, taking in a lot of kombucha drinks might cause extreme sugar consumption, which can trigger water to be drawn into your intestines, causing diarrhea.

For these factors, some people might experience bloating, gas and diarrhea if they take in too much kombucha.

Summary kombucha

Is carbonated, can be high in sugar and consists of fodmaps, which may cause

Digestive upset in some people.

May include excess quantities of sugarcoated

Numerous kombucha drinks are sweetened with fruit juice or walking cane sugar to make the item more appealing to consumers.

While this may make kombucha taste scrumptious, it increases the sugar content of the drink.

When consumed in excess, sugarcoated– specifically from sugar-sweetened drinks– can adversely impact your health in a variety of methods.

For example, sugar-sweetened beverages have been connected to an increased threat of diabetes, obesity, fatty liver and heart disease.

Depending upon the brand, just one serving of kombucha can consist of as much as 28 grams of sugar, the equivalent of 7 teaspoons.

Though some brands of kombucha are high in sugar, other kombucha products make better options.

When shopping for kombucha, search for beverages which contain less than 4 grams of sugar per serving to keep your added sugar intake to a minimum.

Summary certain

Type of kombucha are high in sugar, which is not good for your overall health.

Getting low-sugar kombucha products whenever possible is the healthiest

Choice.

Hazardous for certain people

While kombucha is safe for the majority of people, it can trigger extreme adverse effects in some.

Since kombucha is unpasteurized and includes a mix of different kinds of germs and yeasts, it can promote the development of opportunistic bacteria that can lead to infections in particular individuals.

For instance, those who have deteriorated immune systems, such as individuals with cancer, kidney disease or hiv, can develop serious complications from drinking kombucha.

Although uncommon, there have actually been reported cases of serious allergies, acidosis and liver issues due to possibly polluted kombucha intake.

Given that kombucha is unpasteurized and contains percentages of caffeine and alcohol, pregnant and breastfeeding females must prevent it also.

Summary those

With jeopardized body immune systems and pregnant or breastfeeding women must

Prevent drinking kombucha.

Might result in excess caffeine usage

Kombucha is generally made with black or green tea, both of which include caffeine.

Although kombucha consists of far less caffeine than conventional brewed tea, it’s possible to take in too much caffeine if you’re overdoing it on kombucha.

For example, gt’s kombucha contains 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 found in one cup of brewed black tea, drinking excessive kombucha can impact those sensitive to this stimulant.

Individuals conscious the effects of caffeine may feel anxious or jittery if taking in excessive kombucha.

Plus, consuming kombucha near to bedtime may cause sleep interruptions.

Summary kombucha

Contains caffeine, which might cause undesirable adverse effects in particular people. [9]

Dosing

There are a number of case reports of unfavorable impacts occuring following kombucha intake. This may be due to contaminants, pathogens, or excess acid, as a result of over-fermentation. Due to this potential damage, routine kombucha usage is not recommended.

Although unusual, many adverse impacts took place after an individual consumed more than 4 ounces (125ml). For that reason, it is not suggested to consume more than 4 ounces of kombucha a day, in order to minimize the chance of an unfavorable effect. If kombucha is brewed at home, it must be properly prepared in a sterilized environment and fermented for less than a week to be safe to drink. [10]

Interactions

Medications for diabetes (antidiabetes drugs) interaction score: moderate beware with this combination. Talk with your health provider.

Kombucha tea may reduce blood glucose. Diabetes medications are likewise utilized to lower blood sugar level. Taking kombucha tea in addition to diabetes medications may trigger your blood glucose to go too low. Display your blood glucose carefully. The dosage of your diabetes medication may need 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 rating: small beware with this mix. Talk with your health service provider.

Kombucha tea consists of alcohol. The body breaks down alcohol to get rid of it. Disulfiram (antabuse) decreases the break-down of alcohol. Taking kombucha tea in addition to disulfiram (antabuse) can trigger a pounding headache, throwing up, flushing, and other unpleasant reactions. Do not consume any alcohol if you are taking disulfiram (antabuse). [11]

Unique safety measures and cautions

  • Pregnancy and breast-feeding: kombucha tea is potentially unsafe during pregnancy and breast-feeding. Remain on the safe side and avoid usage.
  • Alcoholism: kombucha tea consists of alcohol. Prevent it if you have a drinking issue.
  • Diabetes: kombucha tea may impact blood glucose levels in individuals with diabetes. Expect signs of low blood sugar level (hypoglycemia) and monitor your blood sugar level 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 quantities, can intensify diarrhea and may intensify symptoms of ibs.
  • Surgical treatment: given that kombucha tea seems to affect blood glucose levels, there is a concern that it may hinder blood glucose control during and after surgery. Stop using kombucha tea at least 2 weeks before a scheduled surgical treatment.
  • Weak immune system: don’t utilize kombucha tea if you have a weakened body immune system due to hiv/aids or other causes. Kombucha tea can support the development of bacteria and fungi that can trigger major infections. [12]

Conclusion

Kombucha beverage is traditionally produced by home-scale fermentation technique including conversion of sugar-dissolved black tea by a scoby. The fermented beverage has been claimed to have numerous health promoting and antimicrobial results in various parts of the world because long time. [13]

Recommendations

  1. Https://www.merriam-webster.com/dictionary/kombucha
  2. Https://www.webmd.com/vitamins/ai/ingredientmono-538/kombucha
  3. Https://equinoxkombucha.com/blog/lifestyle/history-of-kombucha/
  4. Https://en.wikipedia.org/wiki/kombucha#composition_and_properties
  5. Https://www.everydayhealth.com/diet-nutrition/potential-benefits-kombucha/
  6. Https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126
  7. Https://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858
  8. Https://www.youbrewkombucha.com/flavor-ideas
  9. Https://www.healthline.com/nutrition/kombucha-side-effects
  10. Https://examine.com/supplements/kombucha/
  11. Https://www.rxlist.com/kombucha_tea/supplements.htm#interactions
  12. Https://www.emedicinehealth.com/kombucha_tea/vitamins-supplements.htm#specialprecautionswarnings
  13. Https://www.sciencedirect.com/topics/food-science/kombucha