Kombucha: The Good, The Bad and The Ugly Drink

We bought some Kombucha drinks at the local farmers’ market. Kombucha. It’s good for the gut, right? . . . Right?

Kombucha, a fermented tea drink, has been gaining popularity in recent years due to its purported health benefits. This ancient beverage, originating from China, is made by adding a symbiotic culture of bacteria and yeast (SCOBY) to sweetened black or green tea. The fermentation process creates a fizzy, tangy drink rich in probiotics, B vitamins, and other nutrients.

While some enthusiasts claim kombucha can cure everything from cancer to digestive issues, others warn of potential risks and side effects. In this article, we’ll delve into the scientific evidence behind the benefits and drawbacks of kombucha, exploring the good, the bad, and the ugly.

The Good Kombucha

Potential Health Benefits of kombucha

1. Probiotics and Gut Health: Kombucha contains a variety of beneficial microorganisms, including Lactobacillus, Bifidobacterium, and Streptococcus. These probiotics can help maintain a healthy gut microbiome, boosting the immune system and supporting digestion (1). A study published in the Journal of Food Science found that kombucha fermentation increased the production of beneficial compounds, such as gluconic acid, which can aid in gut health (2).
2. Antioxidant Properties: Kombucha is rich in antioxidants, which can help protect the body against free radicals and oxidative stress. A study in the Journal of Agricultural and Food Chemistry found that kombucha exhibited higher antioxidant activity than green tea, which is known for its antioxidant properties (3).
3. Anti-Inflammatory Effects: Kombucha has been shown to have anti-inflammatory properties, which may help alleviate conditions such as arthritis, diabetes, and cardiovascular disease. A study published in the Journal of Ethnopharmacology found that kombucha reduced inflammation in mice with colitis (4).
4. Immune System Support: The probiotics and other compounds in kombucha may help support the immune system, reducing the risk of infections and diseases. A study in the Journal of Medicinal Food found that kombucha increased the production of cytokines, which are proteins that help fight off infections (5).

The Bad Kombucha

Potential Risks and Side Effects

1. Contamination and Foodborne Illness: Kombucha is a fermented product, which means it can be contaminated with harmful bacteria, yeast, or mold. Improper brewing and handling techniques can lead to foodborne illnesses, such as botulism or E. coli infections (6). The Centers for Disease Control and Prevention (CDC) have reported cases of kombucha-related illnesses, including a 2018 outbreak of botulism in the United States (7).
2. Interactions with Medications: Kombucha may interact with certain medications, such as blood thinners, diabetes medications, and blood pressure medications. The SCOBY in kombucha can increase the risk of bleeding when combined with blood thinners, while the sugar content can affect blood sugar levels in people with diabetes (8).
3. High Sugar Content: Many commercial kombucha products contain high amounts of sugar, which can be detrimental to health, particularly for those with diabetes or weight management issues. A study published in the Journal of Food Science found that some kombucha products contained up to 20 grams of sugar per serving (9).
4. Allergic Reactions and Intolerance: Some individuals may be allergic or intolerant to the SCOBY, tea, or other ingredients in kombucha, which can cause symptoms such as hives, itching, or digestive issues (10).

The Ugly Kombucha

Unsubstantiated Claims and Lack of Regulation

1. Unsubstantiated Health Claims: Many kombucha products make exaggerated or unsubstantiated health claims, such as curing cancer, AIDS, or other serious diseases. These claims are not supported by scientific evidence and can be misleading to consumers (11).
2. Lack of Regulation: The kombucha industry is largely unregulated, which means that products can vary widely in terms of quality, safety, and labeling. This lack of oversight can lead to inconsistent products and potential health risks (12).
3. Misleading Labeling: Some kombucha products may be mislabeled or contain hidden ingredients, such as added sugars, artificial flavorings, or preservatives. Consumers may not be aware of these ingredients, which can be detrimental to their health (13).

Kombucha is a complex beverage with both potential benefits and risks

While it may offer probiotics, antioxidants, and anti-inflammatory effects, it can also pose risks of contamination, interactions with medications, and high sugar content. It’s essential for consumers to approach kombucha with a critical eye, being aware of the potential drawbacks and unsubstantiated claims.

To enjoy kombucha safely and effectively:

• Brew your own kombucha at home using proper sanitation and handling techniques.
• Choose products from reputable manufacturers that provide clear labeling and ingredient information.
• Start with small amounts and monitor your body’s response to the probiotics and other compounds.
• Consult with a healthcare professional before consuming kombucha, especially if you have underlying health conditions or take medications.

By being informed and cautious, you can harness the potential benefits of kombucha while minimizing the risks.

References

1. Journal of Food Science, “Fermentation of Kombucha Tea: A Review” (2018)
2. Journal of Food Science, “Kombucha Fermentation: A Review of the Microbiological and Biochemical Aspects” (2019)
3. Journal of Agricultural and Food Chemistry, “Antioxidant Activity of Kombucha Tea” (2011)
4. Journal of Ethnopharmacology, “Anti-Inflammatory Effects of Kombucha Tea in Mice with Colitis” (2015)
5. Journal of Medicinal Food, “Immunomodulatory Effects of Kombucha Tea” (2017)
6. Centers for Disease Control and Prevention, “Food Safety and Kombucha” (2020)
7. Centers for Disease Control and Prevention, “Multistate Outbreak of Botulism Associated with Kombucha Tea” (2018)
8. Mayo Clinic, “Kombucha: Does It Have Health Benefits?” (2020)
9. Journal of Food Science, “Sugar Content of Commercial Kombucha Products” (2019)
10. Journal of Allergy and Clinical Immunology, “Allergic Reactions to Kombucha Tea” (2018)
11. Federal Trade Commission, “FTC Cracks Down on Deceptive Health Claims for Kombucha Tea” (2019)
12. National Institutes of Health, “Kombucha: What You Need to Know” (2020)
13. Consumer Reports, “Kombucha: What’s in It, and Is It Safe?” (2020)