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Kombucha is made by mixing tea (black, green, red, or white) with sugar and other ingredients, and fermenting at space temperature level for 7-14 days with a specific mix of yeast and germs. It is sometimes described incorrectly as a mushroom.

People utilize kombucha for cancer, hypertension, and lots of other conditions, however there is no good scientific proof to support these uses. [2]


The history of kombucha is shrouded in mystery and hotly debated, but the general consensus is that this ancient tonic originated in ancient china over 2000 years ago in the qin dynasty (220bc). The chinese individuals labelled it the “elixir of life”– with the wonderful recovery homes kombucha is known to have, it is not unexpected that individuals used to drink it to stay healthy and safeguard their body immune system! Some more kombucha buzzwords you might hear are “tea of immortality” & “question tea”. In the 1960s, kombucha was a kitchen staple in numerous chinese houses and often referred to as “weibao” or “weipao” (stomach treasure).

Others declare that kombucha come from japan and that samurai warriors utilized to carry kombucha in their belts and consumed it before battle as it provided a crucial source of energy! Other legends indicate a korean physician of the name “komu-ha” or “dr. Kombu” who utilized it to treat the japanese emperor inyoko in 414 ce.

Kombucha in the west

In the future, in the early 20th century, kombucha became popular in russia and europe, where it was used, mostly in russia and germany for medical functions and to assist soldiers injured in world war i.

Then world war ii hit and provisions made it very hard for sugar to come by– an essential component for fermentation, which indicated kombucha was practically difficult to find. Kombucha is made by brewing green tea with raw walking cane sugar prior to integrating with the necessary kombucha culture (or scoby) and fermenting to break down the sugars into natural acids, prebiotic and probiotic bacteria.

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

Structure and homes


A kombucha culture is a symbiotic culture of germs and yeast (scoby), comparable to mom of vinegar, consisting of several types each of germs and yeasts, which form a zoogleal mat called a “mother”. there is a broad spectrum of yeast types covering a number of genera reported to be present in kombucha culture including species of zygosaccharomyces, candida fungus, kloeckera/hanseniaspora, torulaspora, pichia, brettanomyces/dekkera, saccharomyces, lachancea, saccharomycoides, schizosaccharomyces, and kluyveromyces.

The bacterial element of kombucha comprises numerous types, usually consisting of the acetic acid bacteria komagataeibacter xylinus (formerly gluconacetobacter xylinus), which ferments alcohols produced by the yeasts into acetic and other acids, increasing the acidity and restricting ethanol content. The population of bacteria and yeasts discovered to produce acetic acid has actually been reported to increase for the first 4 days of fermentation, reducing thereafter. K. Xylinus produces bacterial cellulose, and is apparently responsible for most or all of the physical structure of the “mother”, which may have been selectively encouraged in time for firmer (denser) and more robust cultures by brewers. [non-primary source needed] the acetic acid bacteria in kombucha are aerobic, indicating that they need oxygen for their development and activity.hence, the germs initially migrate and put together at the air interface, followed by excretion of bacterial cellulose after about 2 days.

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

Chemical structure

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

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

Advantages of kombucha

Nevertheless, early research study suggests it might enhance your gut health and more. Here’s a glance at the prospective benefits that scientists continue to explore.

Might help enhance metabolic process

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

Kombucha isn’t a wonder weight-loss beverage. However thanks to the epigallocatechin-3-gallate (egcg) discovered in the green tea of some kinds of kombucha, it may be a secret to a slightly much faster metabolic process.

Egcg is a catechin, a compound discovered in green tea. According to an evaluation published in may 2017 in the journal of nutritional biochemistry, catechins have the prospective to enhance metabolic rates in grownups. However existing research studies on the subject are short and small, and the authors of the evaluation note that more research study is required to know the true impacts of egcg on metabolism.

May help constipation

As a possible source of probiotics, one purported health advantage of kombucha is its ability to stabilize great bacteria in the gut and alleviate some gastrointestinal concerns, however more research study is needed, according to the cleveland center.

A research study published in april 2014 in food microbiology analyzed the microbial elements of kombucha and determined a “popular lactobacillus population” in the drink. Lactobacillus is a typical type of probiotic, so it’s plausible that kombucha may stabilize the digestive system and aid avoid infections and inflammation. And if so, drinking kombucha may improve irritable bowel syndrome, inflammatory bowel illness, bloating, and irregularity, notes the cleveland center.

Might decrease swelling

Chronic inflammation is associated with practically every health condition, consisting of heart problem, diabetes, arthritis, allergic reactions, and breathing illnesses such as chronic obstructive pulmonary disease (copd), according to a june 2019 short article in statpearls.

Kombucha isn’t a first-line option for dealing with any persistent disease, however the drink may match your healthy diet plan, lifestyle options, and medication regimen. That’s because the teas used to make kombucha include polyphenols, which are anti-oxidants that can reduce swelling in the body, according to the journal of chemistry evaluation.

There’s likewise a growing belief in the clinical community that eating gut-friendly foods might help lower inflammation in the digestive system, and for this in particular, kombucha might be valuable, notes a review published in february 2015 in microbial ecology in health and disease.

Swelling is at the root of some intestinal conditions, such as inflammatory bowel diseases, and research suggests that low-grade swelling might add to irritable bowel syndrome. This inflammation may be the outcome of an imbalance of great and bad bacteria in the gut, called gut dysbiosis. The idea is that when bad germs overtake the good, this sets off an immune system reaction, and it’s this response that results in inflammation, recommends the microbial ecology in health and illness evaluation.

Might contribute in assisting prevent cancer

There’s likewise growing proof that kombucha might assist with the avoidance of particular types of cancer, although more research study is required. This claim is based on kombucha having anti-oxidant properties, which help rid the body of free radicals and other harmful substances that promote the growth of malignant cells, notes the review in the journal of dietary biochemistry.

A research study released in the january-february 2013 problem of biomedicine & preventive nutrition found that kombucha hinders angiogenesis, which the national cancer institute explains is the growth of new members vessels. The research study highlighted that prostate cancer is angiogenesis-dependent, indicating that new blood cells can feed and contribute to the growth of these tumors. By preventing angiogenesis, researchers concluded that kombucha could help decrease the survival of prostate cancer cells. Naturally, more research is needed.

Per the journal of nutritional biochemistry evaluation, the compounds in kombucha that may help prevent cancer growth consist of polyphenols, gluconic acid, glucuronic acid, lactic acid, and vitamin c.

May help reinforce the body immune system

The gut-healthy benefits of kombucha may also offer an immune system boost.

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 protect the body, according to john hopkins medicine. A huge part of the immune system is found in the gut, more particularly about 70 percent, according to a study.

Hence, zenhausern discusses, optimum gut health is the essential to a strong immune system. The fermenting germs in kombucha can boost immunity, thanks to the dosage of great germs they supply, says zenhausern.

May aid depression treatment

Signs of depression vary from person to person but can include a basic sensation of sadness and despondence.

Anxiety can likewise trigger problems, including insomnia, poor concentration, and low energy, according to the mayo center. But kombucha may supply some relief, assisting enhance your state of mind by cranking up the production of feel-good hormones, such as serotonin, keeps in mind the mayo clinic.

There have not been studies particularly connecting kombucha and anxiety. But a february 2017 evaluation released in the record of basic psychiatry does recommend that some psychiatric disorders might be connected with modifications in the microbiome (the environment of bacteria in the gut), so there’s increasing proof that probiotics might assist alleviate signs of depression and stress and anxiety.

Zenhausern further notes that 95 percent of serotonin is produced in your gut, not your brain, so ideal gut health is very important for psychological health and state of mind guideline, too. “this is why it is constantly essential to resolve gut health when boosting state of mind and battling against anxiety,” she says.

May boost cardiovascular health

According to the centers for disease control and avoidance (cdc), heart disease increases the risk of stroke or cardiovascular disease, but healthy way of life changes can enhance your cardiovascular health.

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

The possible advantage is in kombucha’s possible capability to favorably influence cholesterol levels, according to the journal of chemistry research study. High cholesterol is one element for heart problem, notes the cdc. scientists require to perform more human research studies to validate the effectiveness of kombucha on cholesterol.

But according to a research study released in april 2015 in pharmaceutical biology, rats administered kombucha revealed lower levels of ldl (” bad”) cholesterol) and higher levels of hdl (” good”) cholesterol). More research study is required, however future research studies might likewise expose that kombucha enhances cholesterol levels in people. Just time will tell.

May promote liver health

Similarly, kombucha might enhance liver health due to its potential capability to detoxify the body. So over time, consuming the drink might lower how hard your liver needs to work, per the journal of chemistry.

In the pharmaceutical biology study, rats administered kombucha likewise revealed decreased levels of thiobarbituric acid reactive substances in their livers. This organic substance is a measure of cell and tissue damage. Still, more medical research is required to know whether the advantage holds up.

Might play a role in decreasing blood glucose

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

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

More research study is required, however the findings recommend that kombucha might one day be utilized as a complementary treatment for diabetes, in addition to traditional approaches, including weight reduction, diet, workout, oral medications, and insulin.

Help keep healthy weight

Kombucha can be an alternative drink if you take pleasure in soda or juices yet are trying to find a drink with less calories and less sugar and to lose or maintain your weight.

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

Keep in mind, kombucha isn’t sugar-free (the majority of the sugar is fermented, but some remains in the end product). Nevertheless, a normal beverage may have only 6 to 8 grams (g) per serving, states rebecca stib, rdn, who’s based in boston and is the cofounder of healthy presents.

” you’ll need to double the quantity for brand names that have two portions in a bottle, however it’s still lower than your typical serving of a can of soda or juice drink, which can be upward of 25 g per serving,” warns stib.

For contrast’s sake, a bottle of natural, raw kombucha can have 30 calories and 8 g of sugar in 8 ounces, per the website for gts, a kombucha brand. On the other hand, 8 ounces of soda can have 60 calories and 16 g of sugar, according to the coca-cola website. [5]

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

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

Supporters claim kombucha tea assists avoid and handle major health conditions, from high blood pressure to cancer. These claims are not backed by science. Restricted proof suggests kombucha tea may offer advantages similar to probiotic supplements, consisting of promoting a healthy body immune system and preventing irregularity. At present, nevertheless, legitimate medical studies of kombucha tea’s function in human health are really limited– and there are dangers to consider.

There have been reports of unfavorable impacts, such as stomach upset, infections and allergies in kombucha tea drinkers. Kombucha tea is typically brewed in houses under nonsterile conditions, making contamination likely. When incorrectly manufactured ceramic pots have actually been utilized for brewing, lead poisoning has occurred– the acids in the tea can seep lead from the ceramic glaze.

In other words, there isn’t enough proof that kombucha tea provides on its health claims. At the same time, a number of cases of damage have actually been reported. Therefore, the sensible approach is to prevent kombucha tea up until more conclusive info is offered. [6]

Kombucha tea dish

Active ingredients

  • 3 1/2 quarter water
  • 1 cup sugar (routine granulated sugar works best)
  • 8 bags black tea, green tea, or a mix (or 2 tablespoons loose tea)
  • 2 cups starter tea from last batch of kombucha or store-bought kombucha (unpasteurized, neutral-flavored)
  • 1 scoby per fermentation jar, homemade or acquired online
  • Optional flavoring additionals for bottling
  • 1 to 2 cups sliced fruit
  • 2 to 3 cups fruit juice
  • 1 to 2 tablespoons flavored tea (like hibiscus or earl grey)
  • 1/4 cup honey
  • 2 to 4 tablespoons fresh herbs or spices


Keep in mind: prevent prolonged contact in between the kombucha and metal both during and after brewing. This can impact the flavor of your kombucha and weaken the scoby in time.

  1. Make the tea base: bring the water to a boil. Get rid of from heat and stir in the sugar to dissolve. Drop in the tea and permit it to high up until the water has cooled. Depending on the size of your pot, this will take a few hours. You can accelerate the cooling process by placing the pot in an ice bath.
  2. Add the starter tea: once the tea is cool, eliminate the tea bags or strain out the loose tea. Stir in the starter tea. (the starter tea makes the liquid acidic, which avoids hostile bacteria from taking up residence in the very first couple of days of fermentation.)
  3. Transfer to jars and include the scoby: pour the mix into a 1-gallon glass jar (or divide in between 2 2-quart jars, in which case you’ll require 2 scobys) and gently move the scoby into the jar with clean hands. Cover the mouth of the jar with a couple of layers tightly-woven fabric, coffee filters, or paper towels protected with an elastic band. (if you develop issues with gnats or fruit flies, utilize a tightly woven cloth or paper towels, which will do a much better task keeping the bugs out of your brew.)
  4. Ferment for 7 to 10 days: keep the container at room temperature, out of direct sunlight, and where it will not get jostled. Ferment for 7 to 10 days, inspecting the kombucha and the scoby periodically.
  5. It’s not unusual for the scoby to float at the top, bottom, or even sideways during fermentation. A new cream-colored layer of scoby must begin forming on the surface of the kombucha within a few days. It typically attaches to the old scoby, however it’s ok if they separate. You might also see brown stringy bits drifting below the scoby, sediment gathering at the bottom, and bubbles gathering around the scoby. This is all normal and indications of healthy fermentation.
  6. After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.
  7. Remove the scoby: before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as detailed above. With tidy hands, gently raise the scoby out of the kombucha and set it on a clean plate. As you do, check it over and eliminate the bottom layer if the scoby is getting extremely thick.
  8. Bottle the finished kombucha: distribute your starter tea from this batch of kombucha and set it aside for the next batch. Put the fermented kombucha (straining, if wanted) into bottles utilizing the little funnel, along with any juice, herbs, or fruit you might wish to use as flavoring. Leave about a half inch of head space in each bottle. (alternatively, instill the kombucha with flavorings for a day or two in another covered jar, pressure, and after that bottle. This makes a cleaner kombucha without “stuff” in it.)
  9. Carbonate and refrigerate the finished kombucha: shop the bottled kombucha at space temperature level out of direct sunlight and enable 1 to 3 days for the kombucha to carbonate. Until you get a feel for how rapidly your kombucha carbonates, it’s useful to keep it in plastic bottles; the kombucha is carbonated when the bottles feel rock solid. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.
  10. Make a fresh batch of kombucha: tidy the container being utilized for kombucha fermentation. Integrate the starter tea from your last batch of kombucha with the fresh batch of sweet tea, and put it into the fermentation container. Slide the scoby on top, cover, and ferment for 7 to 10 days. [7]

Kombucha flavor recipe concepts

I very frequently mix and match these pairings since these are my favorite components. They play so perfectly together! I’ll just collection a lot of delicious fruit together to make my flavoring. It’s possible to find a bottle of passionfruit-raspberry-pineapple-ginger in my refrigerator. And it’s not difficult to come up with something yummy when you begin with a basis of terrific active ingredients!

  • Passionfruit-pomegranate: goya fruita frozen passionfruit pulp + pom pomegranate juice + sugar
  • Blackberry-mint: pureed blackberries + a few whole 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 enthusiasm + dash of cinnamon
  • Raspberry-ginger-lemon: pureed raspberries + ginger juice + lemon juice and enthusiasm
  • Citrus mint: orange juice and passion + lemon juice and zest + sugar + mint leaves
  • Mango-pineapple: pureed mango + pineapple juice
  • Oro blanco grapefruit: oro blanco grapefruit juice
  • If you can discover oro blanco grapefruit, those are sweeter and have a mellow, honey taste 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 passion + sugar + mint
  • Pear-rose: pear juice + rosewater

Utilize the rosewater sparingly, it can be overpowering.

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

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

Side effects of too much kombucha

Kombucha is a popular fermented tea drink with many remarkable health benefits.

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

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

But although kombucha benefits you, it’s possible to consume too much.

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

Might lead to excess calorie intake

There are many different sort of kombucha available to customers.

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

Drinking a periodic kombucha beverage won’t injure your waistline, however drinking kombucha daily might contribute to excess calorie intake, which can cause weight gain.

People who frequently consume beverages high in calories are most likely to be overweight or obese than those who do not.

This is due to the fact that liquid calories are much easier to take in and less filling than calories from solid foods.

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

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


Kombucha brand names are high in calories. Taking in too many high-calorie beverages.

Can add to weight gain and may replace nutritious foods.

May cause bloating and digestion distress

Kombucha has been found to benefit digestive health due to its probiotics, or advantageous bacteria. Nevertheless, taking in excessive may trigger side effects.

Since kombucha is carbonated, excessive might lead to bloating.

Consuming carbonated beverages provides co2 (co2) into the gastrointestinal system, which may trigger bloating and excess gas.

Additionally, kombucha consists of substances called fodmaps, specific types of carbohydrates that can cause gastrointestinal distress in many people, particularly those with ibs.

Lastly, consuming a lot of kombucha beverages may cause excessive sugar intake, which can trigger water to be drawn into your intestines, triggering diarrhea.

For these factors, some people might experience bloating, gas and diarrhea if they consume excessive kombucha.

Summary kombucha

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

Indigestion in some individuals.

May include excess amounts of sugarcoated

Numerous kombucha drinks are sweetened with fruit juice or cane sugar to make the product more attractive to clients.

While this might make kombucha taste scrumptious, it increases the sugar material of the drink.

When consumed in excess, added sugars– specifically from sugar-sweetened drinks– can adversely affect your health in a number of ways.

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

Depending upon the brand, just one serving of kombucha can contain 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, try to find beverages that contain less than 4 grams of sugar per serving to keep your added sugar consumption to a minimum.

Summary certain

Kinds of kombucha are high in sugar, which is bad for your general health.

Buying low-sugar kombucha items whenever possible is the healthiest


Hazardous for certain people

While kombucha is safe for many people, it can trigger serious adverse effects in some.

Since kombucha is unpasteurized and consists of a mix of various types of bacteria and yeasts, it can promote the development of opportunistic germs that can cause infections in specific people.

For instance, those who have compromised body immune systems, such as individuals with cancer, kidney disease or hiv, can develop major problems from drinking kombucha.

Although unusual, there have been reported cases of extreme allergies, acidosis and liver complications due to potentially contaminated kombucha consumption.

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

Summary those

With compromised immune systems and pregnant or breastfeeding ladies need to

Avoid drinking kombucha.

Might result in excess caffeine intake

Kombucha is normally made with black or green tea, both of which consist of 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 consists of anywhere 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 discovered in one cup of brewed black tea, drinking excessive kombucha can impact those sensitive to this stimulant.

People sensitive to the results of caffeine may feel nervous or jittery if taking in too much kombucha.

Plus, drinking kombucha near bedtime might trigger sleep disturbances.

Summary kombucha

Includes caffeine, which may cause unwanted side effects in certain people. [9]


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

Although uncommon, many unfavorable results took place after a person drank more than 4 ounces (125ml). For that reason, it is not suggested to ingest more than 4 ounces of kombucha a day, in order to decrease the opportunity of an adverse result. If kombucha is brewed in your home, it must be correctly prepared in a sterilized environment and fermented for less than a week to be safe to drink. [10]


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

Kombucha tea might reduce blood sugar level. Diabetes medications are likewise used to lower blood sugar level. Taking kombucha tea together with diabetes medications might trigger your blood glucose to go too low. Monitor your blood sugar level carefully. The dosage of your diabetes medication might need to be changed.

Some medications utilized for diabetes consist of glimepiride (amaryl), glyburide (diabeta, glynase prestabs, micronase), insulin, metformin (glucophage), pioglitazone (actos), rosiglitazone (avandia), and others.

Disulfiram (antabuse) interaction score: small beware with this mix. Talk with your health service provider.

Kombucha tea consists of alcohol. The body breaks down alcohol to eliminate it. Disulfiram (antabuse) reduces the break-down of alcohol. Taking kombucha tea in addition to disulfiram (antabuse) can trigger a pounding headache, vomiting, flushing, and other unpleasant reactions. Don’t drink any alcohol if you are taking disulfiram (antabuse). [11]

Unique safety measures and cautions

  • Pregnancy and breast-feeding: kombucha tea is perhaps hazardous during pregnancy and breast-feeding. Stay on the safe side and avoid usage.
  • Alcohol addiction: kombucha tea consists of alcohol. Avoid it if you have a drinking problem.
  • Diabetes: kombucha tea may affect blood glucose levels in people with diabetes. Expect indications of low blood sugar level (hypoglycemia) and monitor your blood glucose carefully if you have diabetes and use kombucha tea.
  • Diarrhea: kombucha tea consists of caffeine. The caffeine in kombucha tea, specifically when taken in large quantities, can aggravate diarrhea.
  • Irritable bowel syndrome (ibs): kombucha tea consists of caffeine. The caffeine in kombucha tea, particularly when taken in large amounts, can worsen diarrhea and might intensify signs of ibs.
  • Surgery: because kombucha tea seems to impact blood glucose levels, there is an issue that it might disrupt blood glucose control throughout and after surgery. Stop using kombucha tea a minimum of 2 weeks prior to a set up surgical treatment.
  • Weak immune system: don’t use kombucha tea if you have a weakened immune system due to hiv/aids or other causes. Kombucha tea can support the growth of bacteria and fungi that can cause major infections. [12]


Kombucha drink is typically produced by home-scale fermentation method including conversion of sugar-dissolved black tea by a scoby. The fermented drink has actually been declared to have various health promoting and antimicrobial results in different parts of the world given that very long time. [13]


  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
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