6 Reasons to Drink Kombucha Daily
Kombucha is a beverage with tremendous health benefits extending to your heart, your brain and especially your gut. How does this 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. On more about how fermented foods help gut health, read here. These bacteria live in your digestive tract and support your immune system by absorbing nutrients and fighting infection and illness.
Since 80% of your immune system is located in your gut, not only will drinking kombucha help the immune system but it also helps the brain. The majority of neurotransmitters that you need for good brain chemistry is made in the gut so to have a healthy brain, feel good and think well, you need a healthy gut. It’s no surprise that the gut is considered the “second brain.” Drinking kombucha every day can help you to maintain peak immune, gut and brain health.
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 good bacteria and yeast that are responsible for initiating the fermentation process once combined with sugar. Patients ask me if they can drink kombucha even though they I told them to stay away from sugar and the answer is yes! It is because the sugar that is used in making kombucha is eaten by the bacteria so by the time we drink it the sugar is in the bacteria and not too much is free-floating in the drink. That is why when you look at the ingredient list most of the time sugar is not an ingredient. There is none left after the fermentation process is complete.
After fermentation, not only is the sugar gone but kombucha becomes carbonated and contains vinegar, B vitamins, enzymes, probiotics and a high concentration of acid (acetic, gluconic and lactic acids). 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.
If you are interested in kombucha, it’s generally available for $3-5 at natural health food stores and some grocery stores. 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.
The following probiotic strains make up this health elixir:
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.
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. This inflammation-reducing, detoxing quality is probably one reason kombucha might potentially decrease the risk of diseases. 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 more antioxidants not present in black tea. Kombucha may specifically influence the activity of two important antioxidants known as glutathione peroxidase and catalase. It was also discovered to contain a metabolite of quercetin. 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.” (https://www.ncbi.nlm.nih.gov/pubmed/24192111)
2. Supports a healthy gut
These antioxidants also help the gut but kombucha supports digestion also 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 in mice which could be the same in humans too. (https://www.ncbi.nlm.nih.gov/pubmed/21776478)
Kombucha can also help heal Candida from overpopulating within the gut by restoring balance to the digestive system. With enough good bacteria in the system Candida cannot grow.
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. You can always bring kombucha in to your next appointment to get it muscle tested.
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.
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. 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). They drink it in order to prevent or minimize the effects of anxiety and depression. The study was done on astronauts but if it works for them it would work for us Earth people too.
4. 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.
The last of those, C. jejuni, 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.
5. 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. This appears to be especially true in terms of liver and kidney functions, which are generally poor for those with diabetes.
6. 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. (https://www.ncbi.nlm.nih.gov/pubmed/25856715)
Due to the fermentation process involved in creating kombucha, it contains a large number of healthy bacteria known as probiotics. On more about how fermented foods help gut health, read here. These bacteria live in your digestive tract and support your immune system by absorbing nutrients and fighting infection and illness.
Since 80% of your immune system is located in your gut, not only will drinking kombucha help the immune system but it also helps the brain. The majority of neurotransmitters that you need for good brain chemistry is made in the gut so to have a healthy brain, feel good and think well, you need a healthy gut. It’s no surprise that the gut is considered the “second brain.” Drinking kombucha every day can help you to maintain peak immune, gut and brain health.
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 good bacteria and yeast that are responsible for initiating the fermentation process once combined with sugar. Patients ask me if they can drink kombucha even though they I told them to stay away from sugar and the answer is yes! It is because the sugar that is used in making kombucha is eaten by the bacteria so by the time we drink it the sugar is in the bacteria and not too much is free-floating in the drink. That is why when you look at the ingredient list most of the time sugar is not an ingredient. There is none left after the fermentation process is complete.
After fermentation, not only is the sugar gone but kombucha becomes carbonated and contains vinegar, B vitamins, enzymes, probiotics and a high concentration of acid (acetic, gluconic and lactic acids). 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.
If you are interested in kombucha, it’s generally available for $3-5 at natural health food stores and some grocery stores. 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.
The following probiotic strains make up this health elixir:
- Gluconacetobacter (>85 percent in most samples)
- Acetobacter (<2 percent)
- Lactobacillus (up to 30 percent in some samples)
- Zygosaccharomyces (>95 percent)
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.
6 Benefits of Kombucha
1. Helps prevent a wide variety of diseasesKombucha 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. This inflammation-reducing, detoxing quality is probably one reason kombucha might potentially decrease the risk of diseases. 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 more antioxidants not present in black tea. Kombucha may specifically influence the activity of two important antioxidants known as glutathione peroxidase and catalase. It was also discovered to contain a metabolite of quercetin. 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.” (https://www.ncbi.nlm.nih.gov/pubmed/24192111)
2. Supports a healthy gut
These antioxidants also help the gut but kombucha supports digestion also 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 in mice which could be the same in humans too. (https://www.ncbi.nlm.nih.gov/pubmed/21776478)
Kombucha can also help heal Candida from overpopulating within the gut by restoring balance to the digestive system. With enough good bacteria in the system Candida cannot grow.
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. You can always bring kombucha in to your next appointment to get it muscle tested.
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.
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. 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). They drink it in order to prevent or minimize the effects of anxiety and depression. The study was done on astronauts but if it works for them it would work for us Earth people too.
4. 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.
The last of those, C. jejuni, 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.
5. 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. This appears to be especially true in terms of liver and kidney functions, which are generally poor for those with diabetes.
6. 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. (https://www.ncbi.nlm.nih.gov/pubmed/25856715)
