kombucha_tee

Kombucha: It’s Trendy, but Is It Safe?

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Jan. 25, 2016 -- Many of us opt for a jolt of java to wake our brains up in the morning or midday, but some say a mug of "mushroom tea" might be a better choice.

Kombucha tea is being touted as good for your health. But is it really, and is it safe?

The trendy product is creating quite a stir these days as headlines and the U.S. government warn it may give you a buzz instead of a mental boost.

Last fall, the U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB) told several kombucha makers their fermented tea products contained too much alcohol and they might have to pay up if they didn't label or reformulate the goods. The action continues to spark much debate over the safety of the popular tea.

Kombu. what?

Kombucha is a centuries-old concoction that's made by mixing (or fermenting) black, green, or oolong tea and refined sugar with bacteria and yeast. The slightly sweet, slightly sour, bubbly beverage contains B vitamins and probiotics (aka helpful bacteria) -- all of which can be good for our bodies and brains.

And consumers are gobbling it up. A 2015 Markets and Markets analysis calls kombucha "the fastest-growing market in the functional beverages category." It projects sales of the drink to soar to $1.8 billion by 2020.

A Brain Booster or Bust?

The scientific evidence to support the health benefits of kombucha itself is limited. But studies continue to show its nutrients are likely a healthy choice.

"Probiotics, or the good gut bacteria, are being linked to multiple health benefits, including improved digestion, immune health, fighting depression, and even improved dental health in children," says dietitian Heather Mangieri, spokeswoman for The Academy of Nutrition and Dietetics.

One recent study says fermented foods like kombucha may be particularly good for brain development and behavior. Its beneficial bacteria and B vitamin content help place it on the smart "brain food" list.

Michelle Crowder, ND, senior naturopath at Beaumont Hospital in Grosse Pointe, MI, calls the connection between fermented foods and mental health “a very active and exciting area of research.”

"We do know from a biomedical standpoint that B vitamins are . important for nervous system function and hormone and [nerve signaling] balance," Crowder says. While kombucha may have some or all of the health benefits of tea, she adds there is marketing behind the beverages.

“Some of the health claims are likely overstated, but it does seem that true health benefits do exist.”

Brian Nummer, PhD, Utah State University Extension food safety specialist, authored a special report on kombucha in the November 2013 Journal of Environment Science. He says: "There is likely no harm in . considering kombucha healthy. I would just caution people from elevating it to a panacea."

Can Kombucha Get You Drunk?

The live cultures that are purported to make kombucha healthy play a key role in its possible alcohol content. Kombucha makers call the live culture mix "SCOBY," short for "symbiotic culture of bacteria and yeast." It forms a mushroom-like film on top of the beverage during the typical 7-10 day fermentation process. (Thus its friendly name "mushroom tea.") During that time, the bacteria and yeast gobble up the sugar in the tea, producing vitamins, acids, and traces of ethanol alcohol. Alcohol is a natural by-product of fermentation.

"Many fermented foods and even ripe fruit and fruit juice contain trace amounts of alcohol due to the same process," Nummer says. "If prepared, stored, and consumed correctly, the amount of alcohol in the finished kombucha product should be minimal, less than 0.5%." (Under federal law, products over 0.5% alcohol by volume must be regulated and marketed as an alcoholic beverage.)

That's an important phrase: properly stored. After kombucha is made, the product must be kept cold to prevent further fermentation. If not, the alcohol level can rise. But a spoiled kombucha likely won't taste very good, and it's probably not going to get you drunk either.

"These reports [that you can get drunk from kombucha drinks] are grossly overstated," says Michelle Schoffro Cook, PhD, DNM, author of The Probiotic Promise. "The likelihood of getting more than a minute amount of alcohol is highly unlikely. You're more likely to get alcohol in . vinegar."

Many others agree, including all those interviewed in this article and at least one member of Congress. In reaction to the TTB's warning letters, Boulder, CO, Democratic Rep. Jared Polis penned a letter to the government agency asking them to back off and reconsider their "out-of-date testing" methods.

How Much Kombucha Is Safe?

Some experts advise against drinking kombucha tea, citing reports of side effects including stomach problems and allergic reactions and a lack of research into its effects.

Others advise moderation. The CDC, for instance, recommends that you not drink more than 4 ounces of kombucha a day. The agency’s warning came after two women who drank bad bottles of kombucha in very high amounts (12 ounces a day) became very sick. One of them, a 59-year-old, died. Both women drank tea originating from the same colony of yeast and bacteria. But the CDC did not formally link the death to the drink.

"Like most things, more is not better," Mangieri says. "As a precaution, young children, pregnant women, and anyone with a compromised immune system should avoid drinking kombucha tea until further evidence is available."

Kombucha is available at health food stores and grocery stores. Or you can buy a starter kit and make it at home. If you do, be sure to follow proper homebrewing and food-safety guidelines to prevent food-borne illness. Keep your work area and materials very clean to reduce contamination, and toss out anything that looks suspicious or smells unpleasant.

When shopping for kombucha, always check the labels. Cook suggests you choose one that has less than 5 grams of sugar per serving to reduce the chances of it containing any alcohol. Keep in mind that some kombuchas are made to contain more alcohol, and they are (or should be) labeled and sold as such.

Remember that there is no single food of beverage that is going to save your health. You have plenty of options for a healthy diet.

Mangieri admits she doesn't like kombucha. "But if you don’t, there are plenty of other ways to get probiotics into your diet. For example, yogurt, kefir, aged cheeses, kimchi, pickles, tempeh, and sauerkraut, just to name a few."

Heather Mangieri, MS, RDN, CSSD, spokeswoman, The Academy of Nutrition and Dietetics; owner, Nutrition CheckUp, LLC.

Brian A. Nummer, PhD, Utah State University Extension food safety specialist.

Nummer, B. Journal of Environmental Health, November 2013.

Michelle Schoffro Cook, PhD, DNM, author, The Probiotic Promise.

Michelle Crowder, ND, senior naturopath, Beaumont Hospital, Grosse Pointe, MI.

U.S. Alcohol and Tobacco Tax and Trade Bureau: "Kombucha," "TTB Publishes New Kombucha Page, Including New Frequently Asked Questions (FAQs)."

CDC: "Unexplained Severe Illness Possibly Associated with Consumption of Kombucha Tea."

Nguyen, K. SpringerPlus, Feb. 24, 2015.

Vīna, I. Journal of Medicinal Food, Feb. 18, 2014.

polis.house.gov: "Food Freedom: Polis Pushes Feds to Lay Off Kombucha Firms."

Dash, S. Current Opinion in Psychiatry, January 2015.

News release, Markets and Markets.

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8 Reasons to Drink Kombucha Every Day

Known as the “Immortal Health Elixir” by the Chinese and originating in the Far East around 2,000 years ago, kombucha is a beverage with tremendous health benefits extending to your heart, your brain and (especially) your gut.

How does this ancient drink make such a huge difference in your body?

Due to the fermentation process involved in creating kombucha, it contains a large number of healthy bacteria known as probiotics. These bacteria line your digestive tract and support your immune system, as they absorb nutrients and fight infection and illness.

Since 80 percent of your immune system is located in your gut, and the digestive system is the second largest part of your neurological system, it’s no surprise that the gut is considered the “second brain.”

Drinking kombucha every day can help you to maintain peak immune health, which trickles down into an impressive number of benefits for your overall health.

What Is Kombucha?

Kombucha is a fermented beverage consisting of black tea and sugar (from various sources, including cane sugar, fruit or honey) that’s used as a functional, probiotic food. It contains a colony of bacteria and yeast that are responsible for initiating the fermentation process once combined with sugar.

After fermentation, kombucha becomes carbonated and contains vinegar, B vitamins, enzymes, probiotics and a high concentration of acid (acetic, gluconic and lactic). These bacteria are known as “cellulose-producing bacteria,” meaning they produce cellulose, which acts as a shield to cells. (1)

The sugar-tea solution is fermented by bacteria and yeast commonly known as a “SCOBY” (symbiotic colony of bacteria and yeast). Although it’s usually made with black tea, kombucha can also be made with green teas. Contrary to common claims, a SCOBY is not a kombucha mushroom.

Interested? Where to buy kombucha can get a little complicated, but it’s generally available for $3-5 at natural health food stores and some grocery outlets. Others make it at home (which I’ll discuss a little later on).

Some people find it a healthier substitute for sodas, satisfying that craving for a fizzy drink. There are even some soda-flavored varieties — but watch the sugar content.

The following probiotics make up this health elixir: (2)

• Gluconacetobacter (>85 percent in most samples)
• Acetobacter (<2 percent)
• Lactobacillus (up to 30 percent in some samples)
• Zygosaccharomyces (>95 percent)

Kombucha Nutrition Facts

I commonly hear people getting concerned about kombucha calories. While nutrition facts will differ between brands and homemade brews, here is the breakdown of what one popular brand includes in a 16-ounce bottle of unpasteurized, organic kombucha: (3)

• 60 calories
• 20 milligrams sodium
• 14 grams carbohydrate
• 4 grams of sugar
• 100 micrograms folate (25 percent DV)
• .34 grams riboflavin/vitamin B2 (20 percent DV)
• .4 milligrams vitamin B6 (20 percent DV)
• .3 milligrams thiamine/Vitamin B1 (20 percent DV)
• 4 milligrams niacin/Vitamin B3 (20 percent DV)
• 1.2 micrograms vitamin B12 (20 percent DV)

Pasteurized vs. Unpasteurized Kombucha

There is some debate about the benefits of unpasteurized kombucha because of the 20th/21st century notion that pasteurization makes drinks “healthier.”

It’s not true for milk, and the same holds for kombucha.

The bacteria killed during the pasteurization process is the same stuff that can help your gut function more efficiently. “Pasteurized kombucha” should probably be called “kombucha-flavored tea” because the benefits of healthy bacteria have been lost during that process. (4)

One consideration is that pasteurized kombucha is not continually fermented. This means that if a commercial unpasteurized kombucha product is left on the shelf too long, the alcohol content (initially below .5 percent for most products) may rise somewhat.

Be sure to purchase your kombucha from trustworthy sources and drink it within a relatively brief time after purchasing. If you make kombucha at home, the same rule applies.

8 Benefits of Kombucha

1. Helps prevent a wide variety of diseases

While a lot of health claims for kombucha focus on the way it heals the gut (which, in itself, contributes to boosted immunity), there is also a fairly well-confirmed body of evidence that kombucha contains powerful antioxidants and can help to detoxify the body and protect against disease.

Related to this disease-fighting power is the way these antioxidants help to reduce inflammation, at the root of most diseases. This inflammation-reducing, detoxing quality is probably one reason kombucha might potentially decrease the risk for certain kinds of cancers. (5)

One reason this happens is because antioxidants reduce oxidative stress that can damage cells, even down to DNA. Being exposed to a lot of processed foods and chemicals within your environment can lead to this stress, which in turn contributes to chronic inflammation.

While normal black tea does contain antioxidants, research shows that the fermentation process of kombucha creates antioxidants not present in black tea, like glucaric acid. (6)

Kombucha may specifically influence the activity of two important antioxidants known as glutathione peroxidase and catalase. (7)(8) It was also discovered to contain isorhamnetin, a metabolite of quercetin, in December 2016. (9) Quercetin is associated with a long lifespan and massive anticancer properties.

Research from the University of Latvia in 2014 claims that drinking kombucha tea can be beneficial for many infections and diseases “due to four main properties: detoxification, anti-oxidation, energizing potencies and promotion of depressed immunity.” (10)

2. Supports a healthy gut

Naturally, the antioxidant prowess of this ancient tea counteracts free radicals that create mayhem in the digestive system. However, the greatest reason kombucha supports digestion is because of its high levels of beneficial acid, probiotics, amino acids and enzymes.

Some research has shown kombucha’s ability to prevent and heal stomach ulcers . (11)

Kombucha can also help heal candida from overpopulating within the gut by restoring balance to the digestive system, with live probiotic cultures that help the gut to repopulate with good bacteria while crowding out the candida yeast.

Although kombucha does contain bacteria, these are not harmful pathogen bacteria. Instead, they are the beneficial kind (called “apathogens”) that compete with “bad” pathogen bacteria in the gut and digestive tract. (12)

Candida and other digestive problems can sometimes be complicated issues to fix, and symptoms might actually get worse before getting better. If you feel like kombucha is exacerbating the problem, consider that gut problems aren’t always a straight path to healing and at times some patience or trial and error is needed.

3. May help improve mental state

Kombucha doesn’t just help your digestion; it might be able to protect your mind, too. One way it can accomplish this is by the B vitamins it contains. B vitamins, particularly vitamin B12, are known to increase energy levels and contribute to overall mental wellbeing.

Its high vitamin B12 content is one reason supplements sometimes contain dry kombucha products.

The gut-repairing function of kombucha also plays a role in mental health. Depression may be a major symptom of leaky gut, specifically due to the way that bad gut permeability contributes to inflammation. (13)

A 2012 study published in Biopolymers and Cell examined kombucha as a functional food product for long-term space exploration (yes, you read that right).

Among other various features, kombucha’s ability to regulate the “communication of the gut-brain axis” suggested it would be useful in preventing or minimizing the effects of anxiety and depression, particularly for astronauts and others under extreme work conditions (like miners). (14)

4. Beneficial for the lungs

A (probably) unexpected benefit of kombucha is its use as a potential treatment method for silicosis, a lung disease caused by repeated exposure to silica particles.

Chinese scientists discovered that inhalation of kombucha could be a way to treat this and other diseases of the lungs caused by inhalation of dangerous material. (15)

That being said, I would recommend you drink kombucha, rather than inhaling it.

5. Powerful antibacterial agent

This one seems a little counterintuitive, doesn’t it? But it’s true – because of the type of bacteria found in kombucha, drinking the live cultures actually destroys bad bacteria responsible for infections.

In lab studies, kombucha has been found to have antibacterial effects against staph, E. coli, Sh. sonnei, two strains of salmonella and Campylobacter jejuni. (16)(17)

The last of those is probably the most common cause of food poisoning in the US. It can sometimes be followed by a condition called Guillian-Barré syndrome, where the immune system attacks the nervous system. Because of the immense dangers of foodborne infections and significant costs to treat, the FDA is very interested in potential treatment methods for C. jejuni. (18)

6. Helpful in managing diabetes

Although some practitioners warn against kombucha for diabetics, it seems that some research suggests just the opposite. This is assuming, of course, that you are consuming kombucha without a high sugar load.

Particularly due to the functions of antioxidants in kombucha, it seems to help alleviate diabetes symptoms, and more efficiently than the anti-diabetic black tea from which it’s fermented. (19) This appears to be especially true in terms of liver and kidney functions, which are generally poor for those with diabetes. (20)

7. Good for the cardiovascular system

Kombucha has been considered to be beneficial to the heart for some time, although research efforts in this area have been scarce. However, it seems clear that, in animal models, kombucha helps to lower triglyceride levels, as well as regulate cholesterol naturally. (21)

8. Helps maintain a healthy liver

Since the liver helps to filter and convert harmful compounds, it’s a vital component in digestion and overall health. The antioxidants in kombucha may protect the liver from oxidative stress and damage induced by acetaminophen overdose. (22)(23)

How to Make Kombucha

Kombucha is simple to make yourself. We recommend you give it a shot because brewing your own unpasteurized kombucha is rewarding when you consider the cost of purchasing store-bought bottles.

Here is a simple recipe for making your own kombucha at home. This recipe makes about eight cups of kombucha, but you can also double the recipe to make more, and you still only need one SCOBY disk.

Kombucha Recipe

• 1 large glass or metal jar or bowl with a wide opening

Avoid using a plastic jar or bowl because the chemicals in the plastic can leach into the kombucha during the fermentation period. Ceramic pots might cause lead to leach into the kombucha once the acid comes into contact with the ceramic glaze. Look for a big metal or glass jug/jar/bowl and make sure the opening is wide enough to allow a lot of oxygen to reach the kombucha while it ferments.

• 1 large piece of cloth or a dish towel

Secure this material around the opening of the jar with a rubber band. Do not use a cheese cloth, as it allows particles to pass through. You can even try using an old thin cotton t-shirt or some simple cotton fabric from any textile store.

You can find a SCOBY disk in health food stores or online for relatively inexpensive amounts. A SCOBY disk can be vacuum-sealed in a small pouch and shipped directly to your house for only a few dollars, while still preserving all of the active yeast ingredients.

I would use filtered water, if possible, but using tap water is also a viable option. Some prefer using distilled water, which contains less contaminants or metals than tap water. Distilled water is inexpensive (around 88 cents a gallon) and can be found at most large drug or convenience stores.

• ½ cup organic cane sugar or raw honey

Yes, this is one of the few times I’ll tell you to use real sugar! Most of it is actually “eaten” by the yeast during the fermentation process, so there is very little sugar left in the recipe by the time you consume it. It is important to use only organic cane sugar. There are reports of successful kombucha fermentation using raw honey, but most sources recommend cane sugar only.

Traditionally, kombucha is made from black tea, but you can also try green tea to see which you prefer.

You’ll need to purchase your first batch or get a cup from a friend who has recently made homemade kombucha. For future batches, just keep a cup on hand for the next time. Be sure to purchase only organic, unpasteurized kombucha. Pasteurized varieties do not contain the appropriate live cultures you need.

1. Bring your water to boil in a big pot on the stovetop. Once boiling, remove from heat and add your teabags and sugar, stirring until the sugar dissolves.

2. Allow the pot to sit and the tea to steep for about 15 minutes, then remove and discard tea bags.

3. Let the mixture cool down to room temperature (which usually takes about one hour). Once it’s cooled, add your tea mixture to your big jar/bowl. Drop in your SCOBY disk and 1 cup of pre-made kombucha.

4. Cover your jar/bowl with your cloth or thin kitchen towel and try to keep the cloth in place by using a rubber hand or some sort of tie. You want the cloth to cover the wide opening of the jar and stay in place but be thin enough to allow air to pass through.

5. Allow the kombucha to sit for 7–10 days, depending on the flavor you’re looking for. Less time produces a weaker kombucha that tastes less sour, while a longer sitting time makes the kombucha ferment even longer and develop more taste. Some people have reported fermenting kombucha for up to a month before bottling with great results, so taste test the batch every couple of days to see if its reached the right taste and level of carbonation for you.

Usually, the warmer your home is, the less time the kombucha needs to ferment. Once you’re happy with the taste, put your kombucha into smaller glass bottles (or whatever type of bottle fits in your refrigerator) and refrigerate the kombucha for at least 24 hours to allow it to cool and finish carbonating. The longer you refrigerate it before opening, the more fizzy it will be.

Note that as the fermentation process happens, you will notice that the SCOBY disk “grows” a second SCOBY disk. Many people call the SCOBY that you purchased and used to make the kombucha the “mother” SCOBY and the second SCOBY that grows the “baby.” The mother SCOBY is located on top of the baby.

You can actually use the newly formed baby SCOBY to create a whole new batch of kombucha, so you don’t want to throw out the baby disk. Store the baby SCOBY in a bit of already-made kombucha in a glass jar while not using it so you have it on hand to start a new batch when you want it. It will be “active” for several weeks when it’s stored in some kombucha at room temperature on a counter top or in a pantry.

While some people prefer to keep the mother SCOBY disk attached to the baby, others prefer to throw away the mother SCOBY once the kombucha is finished fermenting.

Keeping the mother disk hasn’t caused any reported problems or contamination. According to some sources, the mother disk can keep fermenting new kombucha batches for about another month after its first use but will then become inactive and should be thrown away.

Brewing Flavored Kombucha

The recipe above is for a basic, unflavored kombucha. You can try adding unique flavors like fresh-squeezed lemon or lime juice, ginger root “juice” made by blending ginger and water, blended berries, fresh-squeezed orange, pomegranate or cranberry juices.

You can also use other natural, low-sugar flavorings, but make sure that they do not include aspartame or any other dangerous artificial sweeteners.

We recommend doing this after the kombucha has fermented and is ready to drink, although some people prefer to add flavor-enhancers to the kombucha a day or two before it’s done so the flavor can intensify. Either way seems to work well.

Another thing to keep in mind is that flavored, bottled kombucha tends to have more sugar than the plain kind. Some brands add very low-sugar flavors like lemon, lime or ginger juice, which won’t jack up the sugar content, but look out for kinds that are high in added sugar and aggravate health problems.

Storing Kombucha

Once your homemade kombucha is complete (or you’ve just returned from the grocery store), you’ll want to store it in a clear glass bottle or jar with a tightly fit lid, preferably not metal, if you have the option. Plastic bottles may swell or harden and color from dyed jars can get into the drink.

When bottling kombucha, leave an inch or less of air at the top of the bottle. This should allow for an appropriate amount of carbonation.

It’s important never to shake a bottle of kombucha and risk exploding its container. Try holding your entire hand over the lid as you open it to prevent it from popping off unexpectedly.

Be sure to refrigerate your completed kombucha to extend its shelf life. If you’ve added flavoring, consider that when storing the kombucha. For example, fresh fruits will go bad in the kombucha long before the drink.

Kombucha Precautions

Most people experience great benefits drinking kombucha and have no adverse side effects.

A minor consideration should be made in regards to protecting your teeth. Because of the acidity of kombucha, you can help prevent damaging your teeth by drinking it at one sitting and swishing water in your mouth after you’re finished.

Kombucha side effects seem to be more of a risk when making homemade kombucha because contamination is possible, and the SCOBY disk and finished product aren’t tested for quality like they are when manufactured commercially. If you’re going to brew your own, use sterile equipment, clean working spaces and high-quality ingredients.

A small percentage of people experience bloating, nausea, infections and allergic reactions when drinking kombucha. Because kombucha has a high level of acidity, it’s possible that this can cause problems for people with digestive problems like stomach ulcers, heartburn or sensitivity to very acidic foods.

If you are concerned about these issues, start drinking a small amount in moderation and gradually work your way up to drinking more in order to see if you have any negative reactions to it. Stick to about eight ounces per day or less, especially in the beginning. To limit your risk, buy pre-made, unpasteurized kombucha that’s been tested for bacterial contamination.

People who have severely compromised immunity due to certain viruses like HIV/AIDS need to be careful about consuming kombucha since there is always a possibility that the yeast can grow harmful bacteria that can cause illness. This is especially true of homemade kombucha.

While kombucha hasn’t been studied much at all in pregnant women, there is always concern that pregnant women shouldn’t consume alcohol or caffeine, both of which are present in kombucha in small amounts.

Before more formal research is conducted showing that it’s completely safe, pregnant women are advised to err on the safe side and avoid kombucha — or at least to enjoy it in small quantities.

Kombucha is brewed using black tea and sugar, which when fermented, turns into alcohol in very small amounts (only about 1 percent of kombucha is believed to be alcohol). For people with existing diabetes, kombucha likely won’t cause much of a problem considering it’s very low in sugar (about two grams per eight ounce), but it’s worth being careful and monitoring blood sugar levels and related symptoms.

For those with digestive problems (like IBS) or anxiety disorders, the low level of caffeine in kombucha is also something to be conscious of since caffeine can sometimes aggravate these conditions if consumed in excess.

There has been one incidence of severe acidosis in the 1990’s that was associated with kombucha consumption, although no causal link was ever established. (24)

Final Thoughts

• Kombucha has been around for millennia, touted as a miracle health elixir (particularly by the Chinese).
• While nothing is a “miracle cure” for disease, kombucha has a large number of benefits — due to the live cultures it contains.
• I prefer unpasteurized kombucha, as pasteurized kombucha no longer contains the probiotics that make it so beneficial.
• The powerful antioxidants in kombucha contribute to its anti-inflammatory, gut-healing and even potential anticancer properties.
• Due to the way kombucha supports a healthy gut, it can help to relieve gastrointestinal issues, improve mental health and fight dangerous bacterial infections.
• Drinking kombucha may help in managing diabetes, protecting the liver and maintaining a healthy heart.
• Making your own kombucha is a simple and cost-effective way to enjoy the benefits of kombucha every day.
• To avoid any negative side effects, it’s recommended that you start by drinking very small amounts of kombucha and work your way to larger quantities. Most people prefer between eight to 16 ounces per day.

Read Next: Vitamin B12 Benefits That You’re Probably Missing

From the sound of it, you might think leaky gut only affects the digestive system, but in reality it can affect more. Because Leaky Gut is so common, and such an enigma, I’m offering a free webinar on all things leaky gut. Click here to learn more about the webinar.

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Can you get drunk off kombucha tea?

By Ana Cabrera and Sara Weisfeldt, CNN

Updated 1251 GMT (2051 HKT) December 9, 2015

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Story highlights

• Kombucha is marketed as a health drink, a fermented tea with a signature vinegary flavor
• The drink -- around for thousands of years -- is popular with health food enthusiasts
• Federal regulators warn fermented concoction might need to be moved to liquor store

Denver (CNN) Ed Rothbauer broke his back years ago and was paralyzed from the ribs down. Today, he walks with a cane. It's a recovery he attributes, in part, to what he believes is a healing tea called kombucha.

What is kombucha?

Quandary over alcohol content

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Kombucha: Is it really good for you?

Some over-the-top claims have been made about the benefits of kombucha, but its probiotics probably are good for gut health. (Deb Lindsey/For the Washington Post)

Editor’s note: Local Living is happy to announce a new healthful-eating column by Ellie Krieger, a registered dietitian, nutritionist and author. Her columns will be appearing online at washingtonpost.com/wellness and in the Local Living section of The Washington Post every other week, and she’ll be hosting an online chat in the interim weeks.

The growth of kombucha is fascinating, both as a hot trend in the beverage aisle and in the biological sense, since it is brewed with a live, expanding bacterial culture. The drink, which originates in Asia, has been around for centuries and has long been popular with alternative-health folk. But after I overheard a group of fashion editors buzzing about it and my 12-year-old daughter begged me to buy her some, I knew it had hit the mainstream.

Kombucha is a fermented tea made by adding a culture of bacteria and yeast to a solution of tea, sugar and sometimes fruit juice and other flavorings. It’s often referred to as “mushroom-tea” because during the brewing process the bacteria and yeast grow into a mass that resembles a mushroom cap.

The drink has a slight effervescence and sweet-tart flavor. It often has small remnants of the bacteria mix floating in it, which sounds unappealing but is not much different from finding some sediment in your wine. Kombucha is highly acidic, contains sugar, B vitamins and antioxidants, as well as some alcohol that results from the fermentation process. It has about 30 calories per eight ounces (mainly from the sugar), which is considerably less than other soft drinks.

You can buy bottled kombucha, both pasteurized and unpasteurized, in various flavors everywhere from health-food stores to supermarkets. The drinks have exploded on the market, with Whole Foods Magazine reporting projected sales reaching $500 million by 2015.

You can also brew your own by either buying a culture starter called a “mother” or getting one from a friend who has culture that has produced offshoots, and fermenting it in a clean jar for seven to 14 days. As with any other home brewing it is important that you research the proper technique and do it under highly sanitary conditions.

Kombucha has been touted as a magic elixir, curing everything from digestion problems to arthritis and cancer, but it has also been maligned as a potentially toxic alcoholic beverage. As with most things, the truth of it lies in the middle.

Most of the big curative claims about kombucha are unfounded: there have been just a few animal studies on it, and no solid research has been done on people. But some health benefits are likely since kombucha, when raw or unpasteurized, is rich in probiotics, good gut bacteria (like those in yogurt) that have been shown to boost immunity and overall health.

The downside is that kombucha’s probiotics do not survive the pasteurization process, and drinking it unpasteurized, if it was not produced in sanitary conditions, may pose a food safety threat, especially for those who are pregnant or have compromised immune systems. Some of the reported side effects of excessive and/or contaminated kombucha consumption include stomach upset, acidosis, allergic reactions to the molds that can develop during fermentation, and toxicity from heavy metals from home-brewing in ceramic pots.

Regarding the alcohol content, the government requires that a beverage must have less than 0.5 percent alcohol (a trace amount) if it is to be sold as a nonalcoholic drink. Bottled kombucha must comply with that standard or risk being pulled off the shelf. But depending on how they are made, home brews can vary in alcohol content and approach the amount that is in beer.

Kombucha is not a magic potion, but it is a potentially healthful, flavorful drink that is relatively low in calories and sugar. As with any food or drink, it is wise not to overdo it but to enjoy it in moderation.

Only drink homemade kombucha if you are certain it has been properly brewed, and opt for a reputable, commercial brand when buying it bottled. To be on the safe side, children, pregnant women and those with compromised immune systems should drink only the pasteurized kind.

Tea, Kombucha, and health: a review

Kombucha is a refreshing beverage obtained by the fermentation of sugared tea with a symbiotic culture of acetic bacteria and fungi, consumed for its beneficial effects on human health. Research conducted in Russia at the beginning of the century and testimony indicate that Kombucha can improve resistance against cancer, prevent cardiovascular diseases, promote digestive functions, stimulate the immune system, reduce inflammatory problems, and can have many other benefits. In this paper, we report on studies that shed more light on the properties of some constituents of Kombucha. The intensive research about the effects of tea on health provide a good starting point and are summarized to get a better understanding of the complex mechanisms that could be implicated in the physiological activity of both beverages.

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WHAT IS KOMBUCHA?

Kombucha is an organic soft drink that is made by fermenting tea. After the natural fermentation process, you are left with a refreshing and tasty, slightly effervescent drink, packed with goodness!

Beneficial Yeasts, Bacteria & Acids

Vitamins, Minerals & Antioxidants

Here at The Kombucha Tea Co, we brew our Kombucha using 100% organic; teas, cultures, cane sugar, and juices.

We recommend drinking between half, and a full bottle of Kombucha per day! But even the occasional bottle on the go is fantastic! We want to share with you, all the brilliant benefits this punchy, delicious drink has to offer!

Our Drinks

In order to best experience the benefits of Kombucha, we encourage all Kombucha drinkers to consume between half and a whole bottle of Kombucha per day!

Coming soon to our website will be a subscription option for all our drinks.

In the meantime, if you want to start a subscription for a regular delivery of our Kombucha drinks, simply jot down what you'd like in an email, and someone will be in touch shortly!

Testimonials

Here is a great product locally produced that gives you the added benefits from live bacteria and vitamins. It has a unique flavour and refreshing bite and best of all its good for you!

It's not like anything I've had before, but it's an acquired taste which grew on me the more I drank! I feel a little more energised after drinking it for a couple weeks too

Having tested the pomegranate I can vouch that it's got a refreshing zing, and it's virtually sugar free. You must try it!

I've been lucky enough to be drinking this Kombucha for the last 6 months. Improvement in digestion and general wellbeing has been tremendous. I have tried many live bacteria drinks and yogurts that are available from major supermarkets and found this to be a far superior product.

Initially I was concerned about the "jelly bit" . Once I'd actually drank it realised you can't taste or notice the slight difference in texture.

I always have mine first thing in the morning, before eating or drinking anything else. It's a great way to start the day, especially when my husband brings it up to me in bed!! I can't give any clinical evidence about the feeling that kumbaca gives me but I know I feel better with it in my daily diet than without it

Kombucha is the most fascinating liquid I have had the good fortune to come across. It taste like fresh mountain air on a hot summers day. Some say it was first brewed by elves in the Himalayas, others by samurai warriors before heading into battle. Just yesterday I was having sex and couldn’t resist the urge, I stopped during and went to go have a tasty sip of the sweet sweet bucha. If I were on death row, my final dinner would be all 5 flavour Kombuchas, no word of a lie. All in all, its a DAMN good drink.

If you have any questions, or feedback, we'd love to hear from you!

Please do not hesitate to reach out and speak to us!

+44 (0)7513 379 094

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8 Evidence-Based Health Benefits of Kombucha Tea

Kombucha is a fermented tea that has been consumed for thousands of years.

Not only does it have the same health benefits as tea, but it's also rich in beneficial probiotics.

Kombucha also contains antioxidants, can kill harmful bacteria and may help fight several diseases.

Here are the top 8 health benefits of kombucha, based on scientific evidence.

Kombucha is thought to originate in China or Japan.

It's made by adding specific strains of bacteria, yeast and sugar to black or green tea, and then allowing it to ferment for a week or more ( 1).

During this process, the bacteria and yeast form a mushroom-like blob on the surface, which is why kombucha is also known as "mushroom tea."

This blob is actually a living symbiotic colony of bacteria and yeast, or a SCOBY, and can be used to ferment new kombucha.

The fermentation process produces vinegar and several other acidic compounds, trace levels of alcohol and gases that make it carbonated ( 2).

A large amount of probiotic bacteria is also produced during fermentation ( 3).

Probiotics provide your gut with healthy bacteria. These bacteria can improve many aspects of health, including digestion, inflammation and even weight loss.

For this reason, adding probiotics foods like kombucha to your diet can improve your health in many ways.

Bottom Line: Kombucha is a type of tea that has been fermented. This makes it a good source of probiotics, which have many health benefits.

Green tea is one of the healthiest beverages on the planet.

This is because green tea contains many bioactive compounds, such as polyphenols, which function as powerful antioxidants in the body ( 4).

Kombucha made from green tea has many of the same chemical properties and therefore many of the same benefits.

Studies show that drinking green tea regularly can increase the amount of calories you burn, reduce belly fat, improve cholesterol levels, help with blood sugar control and more ( 5, 6, 7, 8).

Studies also show that green tea drinkers have a reduced risks of prostate, breast and colon cancers ( 9, 10, 11).

Bottom Line: Kombucha made from green tea has many of the same health benefits, and may help with weight loss, blood sugar control and more.

Antioxidants are substances that fight free radicals, reactive molecules that can damage your cells ( 12, 13).

Antioxidants from foods and beverages are much better for your health than antioxidant supplements ( 14).

Kombucha, especially when made with green tea, appears to have powerful antioxidant effects on the liver.

Rat studies consistently find that drinking kombucha regularly reduces liver toxicity caused by toxic chemicals, in some cases by at least 70% ( 15, 16, 17, 18).

Unfortunately, there are no human studies on this topic, but it does seem like a promising area of research for people with liver disease.

Bottom Line: Kombucha is rich in antioxidants and has been shown to protect the liver from toxicity, at least in rats.

One of the main substances produced during the fermentation of Kombucha is acetic acid, which is also abundant in vinegar.

Like the polyphenols in tea, acetic acid is able to kill many potentially harmful microorganisms ( 19).

Kombucha made from black or green tea appears to have strong antibacterial properties, particularly against infection-causing bacteria and Candida yeasts ( 20).

One study of chickens found that kombucha had antimicrobial effects and similar growth-promoting effects as antibiotics ( 21).

The researchers even suggested that kombucha tea could be used as an alternative to the antibiotic growth-promoters typically fed to these chickens.

Bottom Line: Kombucha is rich in tea polyphenols and acetic acid, which have both been shown to kill harmful bacteria.

Heart disease is the world's leading cause of death ( 22).

Rat studies find that kombucha can greatly improve two markers of these diseases, LDL and HDL cholesterol, in as little as 30 days ( 23, 24).

Even more importantly, tea (especially green tea) protects LDL cholesterol particles from oxidation, which is thought to contribute to heart disease ( 25, 26, 27).

In fact, green tea drinkers have up to a 31% lower risk of developing heart disease, a benefit that should also be seen from drinking kombucha ( 28, 29, 30).

Bottom Line: Kombucha has been shown to improve LDL and HDL cholesterol levels in rats. It may also protect against heart disease.

Type 2 diabetes affects over 300 million people worldwide. It is characterized by high blood sugar levels and insulin resistance.

A study in diabetic rats found that kombucha slowed down the digestion of carbs, which reduced blood sugar levels. It also improved liver and kidney function ( 23).

Kombucha made from green tea is likely to be even more beneficial, as green tea itself has been shown to reduce blood sugar levels ( 31).

In fact, a review study of almost 300,000 individuals found that green tea drinkers had an 18% lower risk of becoming diabetic ( 32).

Bottom Line: Kombucha improved several markers of diabetes in rats, including blood sugar levels.

Cancer is one of the world's leading causes of death. It is characterized by cell mutation and uncontrolled growth.

In test-tube studies, kombucha helped prevent the growth and spread of cancerous cells, due to its high concentration of tea polyphenols and antioxidants ( 33, 34).

How the anti-cancer properties of tea polyphenols work is not well-understood.

However, it's thought that the polyphenols block gene mutation and the growth of cancer cells, while also promoting cancer cell death ( 35).

For this reason, it is not surprising to see that tea drinkers are much less likely to develop various types of cancer ( 36, 37, 38).

Bottom Line: Test-tube studies have found that kombucha has significant anti-cancer properties, much like green tea.

Kombucha is a probiotic-rich tea with many health benefits.

You can purchase it in the store or make it yourself at home. However, be very careful to prepare it properly.

Contaminated or over-fermented kombucha can cause (and has caused) serious health problems and even death. Homemade kombucha may also contain up to 3% alcohol ( 2, 39, 40, 41).

The safer option is to buy kombucha at a store or online. Commercial products are good and considered alcohol-free, as they must contain less than 0.5% alcohol ( 42).

However, check the ingredients and try to avoid brands that are high in added sugar.

An evidence-based nutrition article from our experts at Authority Nutrition.

Kombucha tee

Kombucha (Japanese, pronounced – con boo cha’) is an amazing, potent, probiotic tea that can energize and rejuvenate you. If you are seeking a way to improve your health, stay healthy, or live longer, you have absolutely found it! Kombucha tastes great and… You can make it for FREE!

Hello and Welcome!

Kombucha Tea is traditionally made using a kombucha mushroom or SCOBY. It is not a mushroom ; but only called a mushroom. It is something more like a lichen. Often it is referred to as a Symbiotic Colony of Bacteria and Yeast (SCOBY). When grown it looks like a pancake floating on the surface of the brewing tea.

The fermented tea does not taste like mushrooms. It tastes similar to a refreshing apple wine cider, if using orange-pekoe black tea. The tea can be flavored; green tea as well as many of the flavored teas sold in grocery stores can be used, including various herbal teas. You will greatly enjoy it!

When a Kombucha culture, or so-called mushroom, is placed into a batch of prepared tea the tea begins to ferment; in 7 to 9 days at the proper brewing temperature, it is ready to drink. During this time period a new SCOBY grows on the surface of the tea. This new mushroom, basically a spongy cellulose mat, is later used to make another batch of tea. Each time you make a batch of tea a new mushroom grows. Because of this fast reproductive cycle you can make an endless supply of this incredible elixir for free !

In the mushroom are beneficial microorganisms, probiotic bacteria and yeasts, that ferment the tea. These convert sugars in the tea to metabolic acids to help detox the body. When the “Baby”, a new mushroom taken from a previous batch of tea, is used to make another batch of tea it is renamed the “Mother”.

How to Make Kombucha

Kombucha America has developed an easier and safer way to make a more potent Kombucha . The old fashion traditional way of making Kombucha had been handed down through the centuries, learned from those who first began making the tea over 2000 years ago. Those people could not write, never attended a biology class, nor did they have any knowledge of probiotics.

This old fashion way of making Kombucha is still widely publicized on the internet simply because it is the “traditional” way, and also because those who are publicizing it do not know of any other way to brew Kombucha. It is absolutely not the best way, or the safest way, to make this remarkable beverage. Any educated person knowing my Easy Brew Method would agree that it is a better way of fermenting Kombucha Tea.

I was the very first to start providing Kombucha cultures via the Internet over 20 years ago. Very few knew about Kombucha back then but through my marketing efforts via the Internet it has now become well known as a beneficial health elixir. It is even now being recommended by health practitioners and physicians. Most of my numerous competitors now present on the Internet either obtained their first cultures from me or used information about Kombucha obtained from my web site to get started.

My new proprietary “Easy Brew Method“ eliminates the risk of household mold contamination, which is a major concern to home brewers of Kombucha. My copyrighted method of making this remarkable beverage, with an order of primary cultures, is freely given to my customers. I do not published it publicly on the Internet else it be stolen by unscrupulous competitors and sold by them to my disadvantage.

Please note that the Easy Brew Method is not to be confused with the inferior way of making the tea that is called “continuous brewing”. This way of making Kombucha is hawked by those who want you to buy extra stuff that you really do not need to make high quality Kombucha.

Below is a brief description of the old fashion traditional way of making Kombucha which is no longer recommended as the better way is the Easy Brew Method:

Add to water green tea or orange pekoe/black tea, sugar, a little pasteurized apple-cider vinegar. Place the culture in the tea to ferment for 7 to 9 days at a warm temperature. Strain off tea and place in the fridge to cool. Once cold it is ready to drink. During the fermentation the Kombucha microorganisms metabolizes the sugar in the tea. Most people used regular white refine sugar as it makes the best tasting Kombucha Tea. Other types of “real” sugars can be used.

Detailed instructions are sent with each order. I also give personal support both by email and telephone. I ask that my customers email or call me rather than seek information about Kombucha on the Internet as too much confusing misinformation is now prevalent.

Buy Kombucha Cultures – Cost

Kombucha when home-brewed is very inexpensive to make costing under $1.00 per gallon. Do not assume this minor cost is an indication of its value as potent natural remedy; nothing could be further from the truth. You can buy it commercially bottle but it is expensive, costing as much as $4.00 for a small bottle. You will SAVE a lot of money by making your own delicious tea. It is not necessary that you pay the ridiculous high prices, to get you started, that others sell a single hyped mushroom for.

It is so easy to make, a 5-year-old child could make it! No need to buy expensive kits or How to Courses now being sold on the Internet. Everything you need to make this extraordinary beverage you probably already have in your home or can easily find locally at minor cost.

Cultures, needed to get you started, are inexpensive! At a discount price of only $11.00 each plus S & H you can buy two (2) cultures for $22.00. I recommend that you get two (2) cultures so that you can give the 2nd culture to a friend after you have successfully brewed your 1st batch. They will thank you greatly! Also, my cultures have a one time free replacement guarantee when you buy two or more. If for some reason you should need replacement cultures I send them to you for free, paying only for S & H costs. This offer is not retroactive prior to October 1st, 2010 and does not apply to single (1) culture order.

A BONUS… With the purchase of cultures you will also receive the directions for making a remarkably effective Anti-Aging Skin Serum that I have developed… for FREE . This is a limited time offer. For more info and to see the results of using this serum CLICK HERE.

If you wish to share with more friends or relatives four cultures can be purchased for $7.25 each, or six cultures or more for $6.50 each.

I can provide you with a single culture for only $16.00 plus S&H. if you have no desire to buy more.

Sadly little in life is free

Web-sites cost money and time to maintain. Many visitors are only looking for free information, which I am happy to provide. In return I only ask visitors notice the Google Ads.

See one of interest visit that advertiser. Doing earns a few cents helping to maintain this site for your benefit as well as others.

What Is Kombucha? The 10 Facts You Need to Know

Published on December 9, 2013 , Last Updated on December 16, 2013

If you’re into health food, you may have heard of kombucha. Kombucha is a lightly fermented tea which has achieved considerable popularity among the healthy eating crowd. Advocates claim it enhances cognition, stimulates immune function, supports weight loss, can be applied as a therapy for almost any ailment, and even promotes longevity. [1] [2] But, before you dive into your first cup, it’s a good idea to know why it’s good and what to look out for — so here are the 10 must-know facts about kombucha!

1. What is Kombucha?

Kombucha consists of tea, sugar, clean water and a SCOBY. “SCOBY” stands for symbiotic culture of bacteria and yeasts. The sugar feeds the yeast and bacteria which form the SCOBY layer — the very identifiable, thick, mushroomy layer that rests on the top of the kombucha. This SCOBY adds the flavor, acidity and promotes the fermentation which creates the health benefits of kombucha. It also contains a small amount of alcohol (only .5%-3% depending on fermentation), gluconic, acetic, lactic acids and some substances that discourage bacteria. Many people describe the taste of kombucha as sweet and acidic, almost like soda with a slight vinegar taste.

As for its origins, kombucha is traditionally associated with Asia, Russia and Germany but became a popular drink globally by the late 1990’s. Exploratory animal research offers substantial evidence to support the health claims that kombucha drinkers have known for decades. [3]

2. How is Kombucha Made?

Remember as you read this, kombucha is a fermented drink. To make kombucha, tea is steeped in purified water and sugar is added. To this mixture, a culture of fungus and bacteria is added. Typical fermentation time runs about 14 days. [4] The culture used is a very specific SCOBY, and anyone looking to brew their own (often recommended), should find a detailed recipe to ensure best results and maximum safety. Safety? Yes, you want to be sure you’re only using friendly organisms that are free of contaminants.

3. Why It’s Best to Make Your Own

Fresh food is the best food and that’s especially true for kombucha. Making it at home ensures the freshest ingredients with the greatest amount of active nutrients. Studies have shown that commercially produced kombucha loses much of its antioxidants when stored in warehouses and on store shelves. An active fermentation process in storage can also cause films to form, this substantially degrades the quality. Although various processes have been tried in order to improve storage quality, none have proven successful. [5]

4. A Caution About Making your Own

Keep the fungus and bacteria culture “clean” when making your own. While the SCOBY contributes to the health value, any common mold will contaminate the product. Contaminating mold would appear black, green or blue. If this appears on the culture, dispose of it, clean and sterilize all containers and tools used to make the kombucha and start over.

5. The Probiotic Benefits

The bacteria-fungus culture creates a tea loaded with beneficial probiotic organisms. The benefits of probiotics are well documented and linked to digestive health and immune function, just to note a few. One study found that kombucha may provide substantial activity for controlling e. Coli and Staph bacteria, a common benefit of many probiotics. [6]

Different brewing factors such as tea selection, brewing time, sugar, and fermentation time alter the specific nutrients and probiotics present in any given batch. If you make your own, you can work with these different elements to create the batch which makes you feel the best!

6. How Kombucha Protects the Liver

Research suggests that kombucha tea consumption does appear to have protective effects for the liver. [7] One animal study reported that kombucha decreased levels of toxins known to cause liver damage. [8] A similar study reported of anti-stress benefits from the tea. [9] These benefits are unique to Kombucha and do not result from unfermented teas.

7. Kombucha May Even Promote Lung Health

Chinese researchers discovered a unique, potential application for kombucha tea. Used as an inhalant, kombucha was found to remove silica from lungs in an animal model. [10] This may be extremely promising for the men and women with construction, masonry and mining jobs who are exposed to dangerous silica dust. The American Lung Association estimates over 2 million men and women are exposed to such lung contaminants and have the potential for developing complications. [11] Although still exploratory, it’s exciting to hear that kombucha may be a potential life saver and support normal lung function.

8. Kombucha and Blood Sugar

Metabolic problems and liver and kidney dysfunction are frequent side effects of diabetes. Good news, the antioxidants created by kombucha fermentation may help support liver, kidney and pancreatic function. [12] Shown to suppress glucose levels and increase HDL cholesterol levels in animal trials, researchers have indicated kombucha may be a good health support option for those with diabetes. [13]

9. Kombucha and Stomach Ulcers

Research in 2010 indicated the antioxidant effect of kombucha may heal stomach problems from excess acid build-up, such as ulcers. It’s reported that kombucha appears to protect the layer of the stomach which prevents acid erosion of stomach tissue. This results from reduced levels of stomach acid, and has been suggested as a support option for those with stomach ulcers. [14]

10. Kombucha and the Kidneys

When researchers tested kombucha on kidneys damaged by environmental toxins, they found that the antioxidant potency of kombucha tea may repair damaged kidney tissue. [15] These findings suggest kombucha tea has potential for many uses beyond the health-focused benefits advocated by traditional consumption and research supported by current research.

Do you make or drink kombucha? What tips do you have? What benefits have you noticed? Please leave a comment below and share your experience with kombucha with us!

†Results may vary. Information and statements made are for education purposes and are not intended to replace the advice of your doctor. Global Healing Center does not dispense medical advice, prescribe, or diagnose illness. The views and nutritional advice expressed by Global Healing Center are not intended to be a substitute for conventional medical service. If you have a severe medical condition or health concern, see your physician.

Thank you Dr. Group!

As a long time fan and proponent of Kombucha, I’ve drank the tea for many years now. Over those past several years I’ve often heard, time and again, that the tea’s health benefits were a hoax. Most likely this misguided information was started and passed along by the corrupt FDA and pharma-drug companies (or brainwashed followers) that would like us to believe prescription medication is the only answer for wellness.

It’s nice to see actual studies that you’ve linked in this article that back up the benefits of Kombucha.

I love what you are doing in regards to alternative medicines and a natural means to wellness. I’m a big fan of you and the Health Ranger. Keep up the great work!

Also, I want to mention that I’ve tried several of your products and have been very happy with the results.

Finally, I’m not sure if you’ve already done so, but I’d love to know your take on the dangers of chemically-extracted vegetable oils. I believe this to be one of the leading causes of a majority of health problems we as a society suffer from. And, I believe it is something that far too many people are unaware of.

In a future article perhaps? 🙂

I have been brewing Kombucha for several years now and can claim the health benefits of it. I started a Kombucha Club and was making about 50 bottles per week for a small “donation”. One of my members had suffered from ulcers until drinking the kombucha, she said she could finally sleep on her back again and stopped all the nasty burping.

Another rmember had a MRSA infection which he claims the kombucha cleared it up. The point is that it helps the body to be able to fight the toxins. I drink my lemon water first thing in the morning, then my glass of kombucha. I makes for a nice living probiotic.

Right on! Thanks for sharing your experience. Where is your club located and how can people contact you if they wish to participate?

Hey thanks for the kind words, I appreciate it.

Chemically extracted vegetable oils… are you referring to lye?

Actually, I was referring to chemically extracted oils using hexane. Basically oils that aren’t cold-pressed.

There are a lot of solvents being used that nobody would ever consume alone but are used for ingested products because “they evaporate away.” But do they? It’s definitely something we need to better examine.

To each their own and many people may seek to avoid it if they are against any sugar consumption or the low alcohol content. It seems for others the benefits typically outweigh those detractions.

I have been brewing and drinking Kombucha for roughly 2 years now.I love it.One person did point out to me recently that the leaves of the tea plant accumulate high levels of fluoride which they take up from the soil,especially teas grown in China which I was not aware of.I brew mine with rain water to avoid the fluoride in our drinking water.After researching I have found out that tea produced in Japan has less flouride and also organic green tea.Just need to find some organic green tea grown in Japan now.

I am new to making kombucha and would like to know how much is recommended to drink daily ? Is it ok to let children ? I know it contains alcohol but it dosent constitute as an alcoholism beverage or does it? I do appreciate your site and videos Dr Group as well as making great products thank you.

I’m not sure that there’s a recommended daily amount. Most people just have it as they please. It’s probably best not to give it to infants; sort of how you wouldn’t give them honey, either. Otherwise I’ve heard of children having kombucha without any issues.

I used to brew Kombucha about 10 years ago. I had a large, cool basement where the brew would mature over 12-14 days. I never once had a problem with sort of contamination. The final product was always delicious and healthful. There was just my wife and myself drinking it and we drank about 2-3 cups each day. But the SCOBY’s multiplied so fast and I was left with about 100 of them in a few months. I even offered to give them away for free but nobody wanted them. Of course people know much more about KT today. During the time we drank KT, I noticed a radical change in my energy levels and also noticed that the various aches and pains I had simply disappeared. My wife also enjoyed great health and 20/20 eyesight. Her migraines also disappeared. Bottom line: if you have an unexplained discomfort that will not go away, try KT for about 90 days. Your body may thank you for it.

There are many recipes for brewing KT. Use a clean SCOBY and the best purified water. Use a good brand of tea and make sure the teabags do not have any metal staples. Do not put honey or molasses in the brew. My experience is that SCOBY’s don’t like this stuff. If you brew it right, this my well be a health experience to remember. Here’s to a perfect brew and great health !!

I make continuous kombucha in Red Deer by combining several separate brews at different stages to take advantage of the varied bacterial strains which develop at different stages, then bottle with flavourings in Mason jars. I sell some of my surplus to a couple clients and advertise on kijiji. Its not a money making scheme, it costs a lot to buy top quality all-organic ingredients, tea, sugar, and flavourings, usually ginger, turmeric, and fruit. My regular clients prefer my brew to the bought stuff!

Japan is being massively irradiated bt fukashima … so sad no news bc there is no known solution

Hi, i need some of your excess kombucha if it’s clean. I want to start brewing. How can i get some?

Hey there! I’m just down the road from you, in Airdrie. Maybe I could possibly, someday trip on down and taste your wares with my ma? She’s into healthy stuff, too. (We could meet at a Tim Horton’s or something, just like when one has an internet date, and you need to meet in public. I’m just guessing, lol.) I just bought a bottle of commercial Botanica Kombucha from Vita Mart in Edmonton. Ordered it Thursday, got it Friday, great service. Haven’t opened it yet. I’m afraid I won’t like it after spending $20 on a 250ml bottle. AND after seeing “The SCOBY” on a few sites, I hate to admit it, but I can’t deal with that. Makes me a little squeamish.

You wouldn’t also happen to make bone broth, would you? Now THAT is my dream, to find someone to pay to make it for me. And I decided not to buy “Vital Proteins” from the States — one reviewer said that it does smell faintly of HAIR. Which I can totally see, considering they obtain the gelatin powder from hides of cows, but the company said it’s supposed to be odorless. I just wish they made it from the bones, like normal folk, lol. I sort of doubt the nutrition of making it from hides v. bones! Anyhooo, please let me know, and I can give you my email address if you’re still dealing the ‘bucha. Hope you’re still “out there”. (Also, I’ll try scoping Kijiji for your ad.) Thanks, Steve!

P.S. That’s great that you put turmeric, ginger, etc. in your ‘bucha! Extra, EXTRA healthy!! Woo hoooo.

I just recently began brewing kombucha again after not using it for several years. When I started having bowel issues I noticed I was thinking about it and craving it more and more. I recently purchased a book called ‘the big book of kombucha’ and wow am so pleased to find people who have taken this marvelous tea and its ‘scoby’s’ to a whole new level. And by the way I can say the bowel issues are clearing up, my energy level is up, and skin conditions are clearing up also. Kombucha is a living drink and I will never be without it again. It’s just so much easier to stay healthy than try to regain health.

Thank you so much for this opportunity!

I have been brewing my Kombucha for several months already and I absolutely love it ! My concern is about fluoride and caffeine, not sure if the scoby breaks them down or if they remain intact as a downside of my favorite drink…

I even tried brewing tea with other leaves like wild american persimmon and also tried maté tea although is high in caffeine (at least to get rid of fluoride) but apparently the scoby didn’t like either…

Would you please shed some light ?

Thank you in advance!

I’m a 100 lb overweight, arthritic, 62 yr old, uterine cancer survivor with broken bones all over her body from former athletic pursuits. I was turned onto Kombucha tea by my younger brother who swears by the stuff. At first, I was skeptical by all the claims of health benefits from drinking “Booch”, but I have to say I want to scream it from the rooftops to anyone that is willing to listen that the claims are true! My 5th brew is about done and I protect it as if it were a magic elixir from the gods. The benefits I’ve experienced so far are heightened energy, disappearance of aches and pains, clarity, eating less and a want to make healthier choices, sleeping better, and stomach issues that were developing are no longer an issue. Cannot say enough about this magical brew. I’m looking forward to a long relationship with this stuff. Besides, I love the slightly tart, slightly sweet, effervescent flavor. Now, my body craves this instead of sugary sodas and foods that were aging me faster. In the short time I’ve been drinking Kombucha I even see a subtle difference in my hair and nail strength. I recommend everyone start a batch…yesterday!

Is Kombucha safe for those suffering from pancreatitis?

Hi I’ve been making kombucha for a few months now for myself and my family

and we love it but we have one problem….. I bottle it in 200ml bottles and use them within a week but a small blob of Scoby looking goo seems to form in them which is kind of off putting when you drink them 😣 I leave them to ferment for a few days on the bench then put them in the fridge. Just wondering if anyone else has come across this or has a way of preventing it, thanks heaps 😀😀

I have also done the 3 days carbonation period after bottling, before refrigerating, and found the same thing – a thin scoby will form. I dealt with that by stirring once each day to break up any surface formation. That worked pretty well.

Hi. I just got directed back here from someones comment, and only just saw your reply. Im not brewing kombucha anymore, I switched to Water Kefir. You might prefer to make that, much easier, no funny looking scoby’s! Im living out by Rocky now. I’ve been thinking of selling Water Kefir grains and teaching how to brew, but Im not sure theres much interest, as not many seem to know about Kefir compared to kombucha. If you get this reply, you can email me if you’re interested in Kefir: stevemason19@hotmail.com

Awesome thanks for that , good tip! I will try it out!!

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