Kombucha

A gelatinous mass of cooperative germs (as acetobacter xylinum) and yeasts (as of the genera brettanomyces and saccharomyces) grown to produce a fermented drink held to provide health advantages. [1]

Introduction

Kombucha is made by mixing tea (black, green, red, or white) with sugar and other active ingredients, and fermenting at room temperature level for 7-14 days with a specific mix of yeast and bacteria. It is in some cases described improperly as a mushroom.

People use kombucha for cancer, hypertension, and numerous other conditions, but there is no good scientific evidence to support these uses. [2]

History

The history of kombucha is shrouded in secret and fiercely discussed, however the basic agreement is that this ancient tonic come from ancient china over 2000 years earlier in the qin dynasty (220bc). The chinese people labelled it the “elixir of life”– with the wonderful recovery residential or commercial properties kombucha is understood to have, it is not surprising that individuals utilized to consume it to remain healthy and safeguard their immune system! Some more kombucha buzzwords you may hear are “tea of immortality” & &” wonder tea”. In the 1960s, kombucha was a kitchen area staple in numerous chinese houses and frequently referred to as “weibao” or “weipao” (stomach treasure).

Others declare that kombucha come from japan which samurai warriors used to carry kombucha in their belts and drank it before battle as it gave them an important source of energy! Other legends point to a korean physician of the name “komu-ha” or “dr. Kombu” who used it to treat the japanese emperor inyoko in 414 ce.

Kombucha in the west

Later on, in the early 20th century, kombucha became popular in russia and europe, where it was utilized, mainly in russia and germany for medical purposes 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– an essential component for fermentation, which suggested kombucha was nearly difficult to find. Kombucha is made by developing green tea with raw cane sugar prior to combining with the critical kombucha culture (or scoby) and fermenting to break down the sugars into organic acids, prebiotic and probiotic germs.

Then, once the war was over, there was a somewhat revival in the appeal of kombucha. During the swinging sixties, particularly in california, households would brew kombucha and then pass the scoby along to good friends to grow their own, which is how it got the label ‘groovy tea’ back in the day! [3]

Structure and properties

Biological

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

The bacterial component of kombucha consists of several species, usually 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 restricting ethanol material. The population of bacteria and yeasts found to produce acetic acid has been reported to increase for the very first 4 days of fermentation, decreasing thereafter. K. Xylinus produces bacterial cellulose, and is reportedly responsible for many or all of the physical structure of the “mom”, which may have been selectively encouraged over time for firmer (denser) and more robust cultures by makers. [non-primary source required] the acetic acid bacteria in kombucha are aerobic, meaning that they need oxygen for their development and activity.hence, the bacteria initially move and assemble at the air user interface, followed by excretion of bacterial cellulose after about 2 days.

The mixed, most likely symbiotic culture has been even more described as being lichenous, in accord with the reported existence of the known lichenous natural item usnic acid, though as of 2015, no report appears indicating the standard cyanobacterial types of lichens in association with kombucha fungal parts.

Chemical composition

Kombucha is made by including the kombucha culture into a broth of sugared tea. The sugar functions as a nutrient for the scoby that enables bacterial development in the tea. Sucrose is converted, biochemically, into fructose and glucose, and these into gluconic acid and acetic acid.in addition, kombucha includes enzymes and amino acids, polyphenols, and numerous other organic acids which vary between preparations. Other particular parts consist of ethanol, glucuronic acid, glycerol, lactic acid, usnic acid (a hepatotoxin, see above), and b-vitamins. Kombucha has likewise been found to include vitamin c.

The alcohol material of kombucha is typically less than 0.5%, but increases with extended fermentation times. Over-fermentation produces high amounts of acids comparable to vinegar. The ph of the beverage is typically about 3.5. [4]

Benefits of kombucha

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

Might help enhance metabolism

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

Kombucha isn’t a miracle weight reduction beverage. However thanks to the epigallocatechin-3-gallate (egcg) discovered in the green tea of some types of kombucha, it may be a trick to a somewhat quicker metabolic process.

Egcg is a catechin, a compound discovered in green tea. According to an evaluation released in may 2017 in the journal of dietary biochemistry, catechins have the prospective to improve metabolic rates in grownups. However existing research studies on the topic are short and little, and the authors of the evaluation note that more research is needed to understand the true effects of egcg on metabolic process.

May aid constipation

As a possible source of probiotics, one supposed health benefit of kombucha is its ability to balance excellent germs in the gut and relieve some gastrointestinal issues, however more research is required, according to the cleveland clinic.

A study published in april 2014 in food microbiology examined the microbial components of kombucha and identified a “prominent lactobacillus population” in the drink. Lactobacillus is a typical kind of probiotic, so it’s plausible that kombucha may stabilize the digestive tract and help prevent infections and swelling. And if so, drinking kombucha may improve irritable bowel syndrome, inflammatory bowel illness, bloating, and constipation, notes the cleveland center.

May lower inflammation

Persistent inflammation is involved in almost every health condition, including heart disease, diabetes, arthritis, allergic reactions, and respiratory illnesses such as chronic obstructive lung disease (copd), according to a june 2019 article in statpearls.

Kombucha isn’t a first-line option for dealing with any persistent disease, however the beverage may match your healthy diet plan, way of life choices, and medication routines. That’s because the teas utilized to make kombucha consist of polyphenols, which are anti-oxidants that can minimize inflammation in the body, according to the journal of chemistry review.

There’s also a growing belief in the scientific neighborhood that eating gut-friendly foods may assist lower inflammation in the digestive tract, and for this in particular, kombucha may be helpful, keeps in mind a review published in february 2015 in microbial ecology in health and illness.

Inflammation is at the root of some gastrointestinal conditions, such as inflammatory bowel diseases, and research study suggests that low-grade inflammation may contribute to irritable bowel syndrome. This inflammation may be the result of an imbalance of good and bad germs in the gut, known as gut dysbiosis. The idea is that when bad bacteria overtake the excellent, this sets off a body immune system response, and it’s this action that causes swelling, suggests the microbial ecology in health and disease evaluation.

Might contribute in helping avoid cancer

There’s also growing proof that kombucha may help with the avoidance of specific kinds of cancer, although more research study is required. This claim is based upon kombucha having antioxidant homes, which help rid the body of free radicals and other damaging compounds that promote the development of cancerous cells, keeps in mind the review in the journal of nutritional biochemistry.

A study released in the january-february 2013 problem of biomedicine & & preventive nutrition found that kombucha inhibits angiogenesis, which the national cancer institute explains is the growth of new members vessels. The research study highlighted that prostate cancer is angiogenesis-dependent, suggesting that new members cells can feed and contribute to the growth of these growths. By inhibiting angiogenesis, researchers concluded that kombucha could assist decrease the survival of prostate cancer cells. Of course, more research is needed.

Per the journal of nutritional biochemistry evaluation, the substances in kombucha that might assist inhibit cancer development consist of polyphenols, gluconic acid, glucuronic acid, lactic acid, and vitamin c.

May help strengthen the body immune system

The gut-healthy advantages of kombucha might also supply an immune system increase.

It is necessary to keep in mind that the digestive system and immune system are carefully linked; the lining of the intestines produces antibodies that help safeguard the body, according to john hopkins medication. A substantial portion of the immune system is discovered in the gut, more particularly about 70 percent, according to a study.

Thus, zenhausern explains, optimum gut health is the essential to a strong body immune system. The fermenting bacteria in kombucha can increase resistance, thanks to the dosage of excellent bacteria they offer, states zenhausern.

May help depression treatment

Symptoms of anxiety differ from person to person however can include a general feeling of unhappiness and hopelessness.

Anxiety can also trigger issues, consisting of insomnia, poor concentration, and low energy, according to the mayo clinic. But kombucha may offer some relief, helping enhance your state of mind by cranking up the production of feel-good hormonal agents, such as serotonin, keeps in mind the mayo clinic.

There haven’t been research studies specifically connecting kombucha and depression. But a february 2017 evaluation published in the annals of general psychiatry does suggest that some psychiatric disorders may be gotten in touch with changes in the microbiome (the environment of bacteria in the gut), so there’s increasing proof that probiotics might assist alleviate signs of anxiety and stress and anxiety.

Zenhausern further keeps in mind that 95 percent of serotonin is produced in your gut, not your brain, so optimum gut health is important for mental health and state of mind policy, too. “this is why it is constantly essential to resolve gut health when boosting mood and fighting against anxiety,” she states.

May boost cardiovascular health

According to the centers for illness control and prevention (cdc), heart problem increases the danger of stroke or cardiovascular disease, but healthy way of life modifications can enhance your cardiovascular health.

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

The possible benefit remains in kombucha’s possible capability to favorably influence cholesterol levels, according to the journal of chemistry research study. High cholesterol is one factor for cardiovascular disease, keeps in mind the cdc. researchers require to conduct more human studies to validate the efficiency of kombucha on cholesterol.

However according to a research study released in april 2015 in pharmaceutical biology, rats administered kombucha showed lower levels of ldl (” bad”) cholesterol) and greater levels of hdl (” great”) cholesterol). More research is needed, but future research studies might likewise expose that kombucha enhances cholesterol levels in human beings. Just time will tell.

May promote liver health

Likewise, kombucha may improve liver health due to its possible ability to detoxify the body. So over time, consuming the beverage may reduce how difficult your liver has to work, per the journal of chemistry.

In the pharmaceutical biology study, rats administered kombucha likewise revealed reduced levels of thiobarbituric acid reactive compounds in their livers. This organic substance is a procedure of cell and tissue damage. Still, more clinical research study is needed to know whether the advantage holds up.

May contribute in reducing blood sugar level

Consuming kombucha might likewise benefit those who are insulin resistant or have diabetes. The tea can hinder α-amylase, a protein in the pancreas that’s responsible for greater postprandial (after meal) glucose levels, per a study.

According to the pharmaceutical biology study, kombucha had a curative result on rats with diabetes after 30 days, and it also improved their liver and kidney function.

More research study is needed, but the findings suggest that kombucha might one day be utilized as a complementary treatment for diabetes, in addition to standard approaches, including weight-loss, diet plan, exercise, oral medications, and insulin.

Assist keep healthy weight

Kombucha can be an alternative drink if you enjoy soda or juices yet are searching for a beverage with less calories and less sugar and to lose or maintain your weight.

Sugar is high in empty calories, and when consumed in excess, there’s the danger of taking in more calories than you burn, leading to weight gain.

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

” you’ll have to double the amount for brands that have two servings in a bottle, but it’s still lower than your common serving of a can of soda or juice beverage, which can be upward of 25 g per serving,” alerts 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 website for gts, a kombucha brand name. On the other hand, 8 ounces of soda can have 60 calories and 16 g of sugar, according to the coca-cola website. [5]

What is kombucha tea? Does it have any health benefits?

Kombucha tea is a fermented drink made with tea, sugar, bacteria and yeast. Although it’s often described as kombucha mushroom tea, kombucha is not a mushroom– it’s a colony of bacteria and yeast. Kombucha tea is made by adding the colony to sugar and tea, and enabling the mix to ferment. The resulting liquid includes vinegar, b vitamins and a variety of other chemical compounds.

Advocates declare kombucha tea assists prevent and handle serious health conditions, from blood pressure to cancer. These claims are not backed by science. Limited proof recommends kombucha tea might offer advantages similar to probiotic supplements, consisting of promoting a healthy body immune system and avoiding constipation. At present, however, valid medical research studies of kombucha tea’s function in human health are very limited– and there are risks to think about.

There have been reports of unfavorable results, such as indigestion, infections and allergies in kombucha tea drinkers. Kombucha tea is typically brewed in homes under nonsterile conditions, making contamination likely. When poorly made ceramic pots have actually been utilized for developing, lead poisoning has actually occurred– the acids in the tea can leach lead from the ceramic glaze.

In other words, there isn’t enough proof that kombucha tea delivers on its health claims. At the same time, a number of cases of harm have actually been reported. For that reason, the prudent technique is to prevent kombucha tea until more conclusive details is available. [6]

Kombucha tea dish

Active 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 container, homemade or bought online
• Optional flavoring additionals for bottling
• 1 to 2 cups chopped fruit
• 2 to 3 cups fruit juice
• 1 to 2 tablespoons flavored tea (like hibiscus or earl grey)
• 1/4 cup honey
• 2 to 4 tablespoons fresh herbs or spices

Instructions

Note: avoid extended contact between the kombucha and metal both throughout and after brewing. This can impact the flavor of your kombucha and weaken the scoby over 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 enable it to high up until the water has actually cooled. Depending upon the size of your pot, this will take a couple of hours. You can speed up the cooling process by placing the pot in an ice bath.
2. Include the starter tea: once the tea is cool, get rid of the tea bags or pressure out the loose tea. Stir in the starter tea. (the starter tea makes the liquid acidic, which prevents unfriendly bacteria from residing in the very first few days of fermentation.)
3. Transfer to containers and add the scoby: put the mix into a 1-gallon glass container (or divide between two 2-quart jars, in which case you’ll require 2 scobys) and gently slide the scoby into the jar with clean hands. Cover the mouth of the jar with a couple of layers tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. (if you establish issues with gnats or fruit flies, use a tightly woven cloth or paper towels, which will do a much better task 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 won’t get jostled. Ferment for 7 to 10 days, examining the kombucha and the scoby regularly.
5. It’s not uncommon for the scoby to drift at the top, bottom, or perhaps sideways throughout fermentation. A new cream-colored layer of scoby need to start forming on the surface of the kombucha within a few days. It typically attaches to the old scoby, but it’s okay if they separate. You may also see brown stringy bits drifting below the scoby, sediment gathering at the bottom, and bubbles collecting around the scoby. This is all regular and indications of healthy fermentation.
6. After 7 days, start tasting the kombucha daily by putting a little out of the container and into a cup. When it reaches a balance of sweetness and tartness that is enjoyable to you, the kombucha is ready to bottle.
7. Eliminate the scoby: prior to proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as described above. With clean hands, gently lift the scoby out of the kombucha and set it on a tidy plate. As you do, check it over and remove the bottom layer if the scoby is getting very 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 using the little funnel, together with any juice, herbs, or fruit you might wish to use as flavoring. Leave about a half inch of head room in each bottle. (additionally, infuse the kombucha with flavorings for a day or more in another covered container, pressure, and after that bottle. This makes a cleaner kombucha without “things” in it.)
9. Carbonate and refrigerate the ended up kombucha: shop the bottled kombucha at space temperature level out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Till you get a feel for how quickly your kombucha carbonates, it’s useful to keep it in plastic bottles; the kombucha is carbonated when the bottles feel rock solid. Cool to stop fermentation and carbonation, and after that consume your kombucha within a month.
10. Make a fresh batch of kombucha: clean the jar being utilized for kombucha fermentation. Integrate the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and put it into the fermentation jar. Move the scoby on top, cover, and ferment for 7 to 10 days. [7]

Kombucha flavor recipe concepts

I extremely often blend and match these pairings since these are my preferred ingredients. They play so wonderfully together! I’ll just hodgepodge a bunch of delicious fruit together to make my flavoring. It’s possible to discover a bottle of passionfruit-raspberry-pineapple-ginger in my fridge. And it’s not hard to come up with something yummy when you start with a basis of great components!

• Passionfruit-pomegranate: goya fruita frozen passionfruit pulp + pom pomegranate juice + sugar
• Blackberry-mint: pureed blackberries + a few entire mint leaves
• Blood orange-blackberry: blood orange juice + blackberry puree
• Tangerine-rosemary: tangerine juice and zest + 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 passion
• 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 discover oro blanco grapefruit, those are sweeter and have a mellow, honey flavor compared to regular ruby red grapefruit
• Plum-thyme: plum juice + a few sprigs of thyme
• Cherry-ginger: cherry juice + ginger juice
• Strawberry-lemon: pureed strawberries + lemon juice and zest
• Watermelon-lime: watermelon juice + lime juice and zest
• ” mint julep:” lime juice and enthusiasm + sugar + mint
• Pear-rose: pear juice + rosewater

Utilize the rosewater moderately, it can be overpowering.

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

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

Adverse effects of too much kombucha

Kombucha is a popular fermented tea beverage with lots of excellent health advantages.

For example, it’s a rich source of probiotics and antioxidants.

Plus, it has antimicrobial qualities and has actually been shown to reduce heart problem risk factors and blood sugar levels.

But although kombucha is good for you, it’s possible to consume too much.

Here are 5 possible negative effects of drinking too much kombucha.

Might cause excess calorie intake

There are several type of kombucha offered to customers.

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

Sipping an occasional kombucha drink won’t hurt your waistline, but drinking kombucha daily might contribute to excess calorie intake, which can lead to weight gain.

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

This is since liquid calories are much easier to consume and less filling than calories from solid foods.

Plus, calorie-laden beverages frequently replace more filling, nutritious treats that can help you feel fuller for longer.

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

Summary

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

Can add to weight gain and may take the place of healthy foods.

May trigger bloating and digestive distress

Kombucha has actually been found to benefit gastrointestinal health due to its probiotics, or beneficial germs. However, taking in too much might cause adverse effects.

Since kombucha is carbonated, excessive might result in bloating.

Drinking carbonated beverages delivers co2 (co2) into the gastrointestinal system, which might trigger bloating and excess gas.

In addition, kombucha contains substances called fodmaps, specific kinds of carbohydrates that can trigger digestive distress in many individuals, especially those with ibs.

Lastly, consuming a lot of kombucha drinks may cause excessive sugar consumption, which can trigger water to be drawn into your intestines, causing diarrhea.

For these reasons, some individuals might experience bloating, gas and diarrhea if they consume too much kombucha.

Summary kombucha

Is carbonated, can be high in sugar and includes fodmaps, which may trigger

Indigestion in some people.

May consist of excess amounts of added sugar

Many kombucha drinks are sweetened with fruit juice or cane sugar to make the product more enticing to customers.

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

When consumed in excess, added sugars– particularly from sugar-sweetened drinks– can negatively impact your health in a number of ways.

For example, sugar-sweetened drinks have actually been linked to an increased threat of diabetes, obesity, fatty liver and cardiovascular disease.

Depending upon the brand name, simply one serving of kombucha can include 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 searching for kombucha, search for drinks which contain less than 4 grams of sugar per serving to keep your sugarcoated consumption to a minimum.

Summary certain

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

Acquiring low-sugar kombucha items whenever possible is the healthiest

Option.

Dangerous for certain people

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

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

For example, those who have actually damaged immune systems, such as people with cancer, kidney illness or hiv, can establish severe complications from drinking kombucha.

Although rare, there have actually been reported cases of serious allergies, acidosis and liver problems due to potentially infected kombucha intake.

Since kombucha is unpasteurized and contains small amounts of caffeine and alcohol, pregnant and breastfeeding ladies need to prevent it too.

Summary those

With compromised immune systems and pregnant or breastfeeding ladies should

Prevent drinking kombucha.

Could 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 traditional brewed tea, it’s possible to consume excessive caffeine if you’re overdoing it on kombucha.

For example, gt’s kombucha includes anywhere in between 8 to 14 mg of caffeine per 8-ounce (240-ml) serving.

While that’s a small amount compared to the 47 mg of caffeine found in one cup of brewed black tea, drinking too much kombucha can impact those conscious this stimulant.

Individuals sensitive to the impacts of caffeine might feel distressed or jittery if taking in too much kombucha.

Plus, drinking kombucha near to bedtime might cause sleep disturbances.

Summary kombucha

Consists of caffeine, which might cause undesirable negative effects in particular people. [9]

Dosing

There are numerous case reports of unfavorable effects occuring following kombucha usage. This may be because of toxins, pathogens, or excess acid, as a result of over-fermentation. Due to this potential damage, regular kombucha consumption is not recommended.

Although rare, many negative effects occurred after a person 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 possibility of a negative effect. If kombucha is brewed at home, it should be correctly prepared in a sanitized environment and fermented for less than a week to be safe to consume. [10]

Interactions

Medications for diabetes (antidiabetes drugs) interaction ranking: moderate be cautious with this mix. Talk with your health service provider.

Kombucha tea might reduce blood sugar level. Diabetes medications are also utilized to lower blood sugar. Taking kombucha tea together with diabetes medications might cause your blood sugar to go too low. Monitor your blood glucose closely. The dosage of your diabetes medication might need to be altered.

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 ranking: minor beware with this mix. Talk with your health provider.

Kombucha tea contains alcohol. The body breaks down alcohol to get rid of it. Disulfiram (antabuse) reduces the break-down of alcohol. Taking kombucha tea in addition to disulfiram (antabuse) can cause a pounding headache, throwing up, flushing, and other undesirable reactions. Don’t drink any alcohol if you are taking disulfiram (antabuse). [11]

Unique precautions and cautions

• Pregnancy and breast-feeding: kombucha tea is potentially risky during pregnancy and breast-feeding. Stay on the safe side and prevent use.
• Alcohol addiction: kombucha tea consists of alcohol. Prevent it if you have a drinking issue.
• Diabetes: kombucha tea may affect blood sugar levels in people with diabetes. Expect indications of low blood glucose (hypoglycemia) and monitor your blood sugar thoroughly if you have diabetes and use kombucha tea.
• Diarrhea: kombucha tea consists of caffeine. The caffeine in kombucha tea, especially when taken in big quantities, can aggravate diarrhea.
• Irritable bowel syndrome (ibs): kombucha tea consists of caffeine. The caffeine in kombucha tea, specifically when taken in large amounts, can aggravate diarrhea and may intensify signs of ibs.
• Surgery: since kombucha tea appears to impact blood sugar levels, there is a concern that it might hinder blood glucose control throughout and after surgical treatment. Stop utilizing kombucha tea at least 2 weeks before a scheduled surgical treatment.
• Weak immune system: do not use kombucha tea if you have a weakened body immune system due to hiv/aids or other causes. Kombucha tea can support the growth of bacteria and fungus that can cause major infections. [12]

Conclusion

Kombucha beverage is generally produced by home-scale fermentation strategy involving conversion of sugar-dissolved black tea by a scoby. The fermented beverage has been claimed to have various health promoting and antimicrobial impacts in various parts of the world since very 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