Kombucha Crazed: What You Need to Know About Kombucha

Claims abound when it comes to this fizzy drink and some are more believable than others. It’s said to help digestion and weight loss, boost energy levels, strengthen the immune system, and even fight cancer. But is kombucha really the cure all it’s made out to be? What exactly is it? Where does it come from? And, is it safe to drink? Read on to find out more!

Thought to have originated in China, kombucha is a fermented drink made from a base of tea, sugar and a mixture of bacterias and yeasts in the form of a SCOBY (symbiotic culture of bacteria and yeast). Otherwise known as a “mother” or “mushroom”, these cultures form a rubber­like disc on the surface of the tea mixture which ferments the sugar producing ethanol (alcohol) and carbon dioxide (bubbles).The end result is a slightly acidic, low sugar carbonated drink which tastes a little bit like apple cider. Fruit juice can then be added to sweeten and flavor.

Kombucha can be brewed at home as well as commercially and is sold in two forms: raw and pasteurized. Ever bought a bottle of raw Kombucha and found something jelly­like floating inside? That’s a mini SCOBY. It’s safe to drink but feel free to toss it if it grosses you out. Those cultures are what makes Kombucha a probiotic drink, which is why it’s said to be so good for digestion.

So why pasteurize? Pasteurizing makes kombucha safer and more stable by stopping the fermentation process, regulating alcohol content and killing off any potentially bad bacterias. Purists will tell you raw is the only way to go as pasteurization also kills off good gut bacteria but pasteurized is definitely the safer option.

The risks associated with drinking raw kombucha are minimal and mostly associated with home­brewing in non­sterile conditions. If you’re buying bottled kombucha you can rest assured that commercial brewers need to meet high safety standards and regulations to produce and sell. Kombucha consumption has been reported to cause dizziness, nausea, and diarrhea in minor cases, and metabolic acidosis (buildup of acid in the body) in a few extreme cases. For this reason, it’s generally better to stick to the bottled stuff unless you’re confident your friend’s setup is hygienic. Still want to give raw kombucha a try? Start with small quantities so you don’t get an upset stomach as your body may need some time to adjust to all the new bacteria.

And what about the rest of its proclaimed health benefits? Well, unfortunately, there is no sound scientific evidence to support them just yet. Clinical trials to back them up don’t exist, so for now, reports are purely anecdotal.

So, what is the take-away? Kombucha can’t live up to all the health claims so if you don’t enjoy the taste, it’s probably not for you. Be selective, try to choose safe products, and as with everything in life, enjoy in moderation!