Table of Contents
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 particular mix of yeast and bacteria. It is often explained incorrectly as a mushroom.
People utilize kombucha for cancer, high blood pressure, and lots of other conditions, however there is no good clinical evidence to support these usages. 
The history of kombucha is shrouded in mystery and hotly debated, but the general consensus is that this ancient tonic come from ancient china over 2000 years ago in the qin dynasty (220bc). The chinese people identified it the “elixir of life”– with the wonderful healing homes kombucha is known to have, it is not unexpected that people utilized to drink it to stay healthy and safeguard their body immune system! Some more kombucha buzzwords you may hear are “tea of immortality” & “question tea”. In the 1960s, kombucha was a kitchen area staple in lots of chinese houses and frequently referred to as “weibao” or “weipao” (stomach treasure).
Others declare that kombucha originated in japan which samurai warriors utilized to bring kombucha in their belts and consumed it before battle as it provided an essential source of energy! Other legends indicate a korean medical professional of the name “komu-ha” or “dr. Kombu” who used 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 utilized, mainly in russia and germany for medical purposes and to help soldiers injured in world war i.
Then world war ii hit and provisions made it very hard for sugar to come by– a crucial ingredient for fermentation, which implied kombucha was nearly impossible to find. Kombucha is made by developing green tea with raw walking cane sugar before integrating with the necessary kombucha culture (or scoby) and fermenting to break down the sugars into natural 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, especially in california, homes would brew kombucha and after that pass the scoby along to buddies to grow their own, which is how it got the nickname ‘groovy tea’ in the past! 
Composition and residential or commercial properties
A kombucha culture is a symbiotic culture of bacteria and yeast (scoby), similar to mother of vinegar, consisting of one or more species each of germs and yeasts, which form a zoogleal mat called a “mother”. there is a broad spectrum of yeast species spanning a number of genera reported to be present in kombucha culture consisting of species of zygosaccharomyces, candida fungus, kloeckera/hanseniaspora, torulaspora, pichia, brettanomyces/dekkera, saccharomyces, lachancea, saccharomycoides, schizosaccharomyces, and kluyveromyces.
The bacterial part of kombucha makes up several types, often including the acetic acid germs komagataeibacter xylinus (formerly gluconacetobacter xylinus), which ferments alcohols produced by the yeasts into acetic and other acids, increasing the acidity and restricting ethanol material. The population of bacteria and yeasts discovered to produce acetic acid has been reported to increase for the very first 4 days of fermentation, reducing afterwards. K. Xylinus produces bacterial cellulose, and is apparently responsible for most or all of the physical structure of the “mom”, which might have been selectively encouraged over time for firmer (denser) and more robust cultures by brewers. [non-primary source required] the acetic acid bacteria in kombucha are aerobic, meaning that they require oxygen for their development and activity.hence, the germs initially move and assemble at the air interface, followed by excretion of bacterial cellulose after about 2 days.
The combined, presumably cooperative culture has actually been even more described as being lichenous, in accord with the reported presence of the recognized lichenous natural product usnic acid, though as of 2015, no report appears indicating the basic cyanobacterial types of lichens in association with kombucha fungal components.
Kombucha is made by adding the kombucha culture into a broth of sugared tea. The sugar serves 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 contains enzymes and amino acids, polyphenols, and numerous other organic acids which vary between preparations. Other particular components consist of ethanol, glucuronic acid, glycerol, lactic acid, usnic acid (a hepatotoxin, see above), and b-vitamins. Kombucha has also been discovered to include vitamin c.
The alcohol material of kombucha is generally less than 0.5%, however increases with extended fermentation times. Over-fermentation creates high quantities of acids similar to vinegar. The ph of the beverage is normally about 3.5. 
Benefits of kombucha
Nevertheless, early research recommends it may increase your gut health and more. Here’s a glance at the prospective benefits that scientists continue to check out.
May assist improve metabolic process
If you’re wanting to drop a few extra pounds, you’ll likely consider anything that’ll jump-start your metabolism.
Kombucha isn’t a wonder weight-loss beverage. But thanks to the epigallocatechin-3-gallate (egcg) discovered in the green tea of some kinds of kombucha, it may be a secret to a somewhat quicker metabolism.
Egcg is a catechin, a compound discovered in green tea. According to an evaluation released in might 2017 in the journal of dietary biochemistry, catechins have the possible to improve metabolic rates in adults. But existing research studies on the topic are short and small, and the authors of the evaluation note that more research is needed to know the true results of egcg on metabolism.
Might help constipation
As a prospective source of probiotics, one purported health benefit of kombucha is its capability to stabilize excellent bacteria in the gut and relieve some intestinal concerns, however more research is needed, according to the cleveland center.
A study published in april 2014 in food microbiology examined the microbial elements of kombucha and identified a “prominent lactobacillus population” in the drink. Lactobacillus is a common type of probiotic, so it’s plausible that kombucha may support the gastrointestinal system and aid avoid infections and swelling. And if so, drinking kombucha might enhance irritable bowel syndrome, inflammatory bowel illness, bloating, and constipation, keeps in mind the cleveland center.
May reduce inflammation
Persistent inflammation is associated with just about every health condition, including heart disease, diabetes, arthritis, allergies, and breathing diseases such as persistent obstructive pulmonary disease (copd), according to a june 2019 short article in statpearls.
Kombucha isn’t a first-line option for treating any chronic illness, but the beverage may complement your healthy diet, way of life options, and medication programs. That’s since the teas utilized to make kombucha consist of polyphenols, which are anti-oxidants that can reduce inflammation in the body, according to the journal of chemistry evaluation.
There’s likewise a growing belief in the clinical neighborhood that eating gut-friendly foods may assist lower inflammation in the digestive tract, and for this in particular, kombucha might be handy, notes a review released 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 study suggests that low-grade swelling may contribute to irritable bowel syndrome. This swelling might be the outcome of an imbalance of excellent and bad bacteria in the gut, known as gut dysbiosis. The idea is that when bad germs overtake the great, this activates a body immune system action, and it’s this response that results in inflammation, suggests the microbial ecology in health and disease evaluation.
Might play a role in assisting prevent cancer
There’s likewise growing proof that kombucha may help with the avoidance of specific kinds of cancer, although more research study is required. This claim is based on kombucha having anti-oxidant properties, which assist rid the body of totally free radicals and other harmful compounds that promote the growth of malignant cells, keeps in mind the review in the journal of nutritional biochemistry.
A research study published in the january-february 2013 issue of biomedicine & preventive nutrition found that kombucha hinders angiogenesis, which the national cancer institute discusses is the growth of new blood vessels. The research study highlighted that prostate cancer is angiogenesis-dependent, suggesting that new blood cells can feed and add to the development of these tumors. By inhibiting angiogenesis, scientists concluded that kombucha could assist decrease the survival of prostate cancer cells. Obviously, more research is required.
Per the journal of dietary biochemistry review, the substances in kombucha that might assist hinder cancer growth consist of polyphenols, gluconic acid, glucuronic acid, lactic acid, and vitamin c.
May assist reinforce the immune system
The gut-healthy benefits of kombucha might likewise provide a body immune system increase.
It is necessary to keep in mind that the digestion system and immune system are closely linked; the lining of the intestines develops antibodies that help secure the body, according to john hopkins medication. A huge part of the body immune system is discovered in the gut, more specifically about 70 percent, according to a study.
Therefore, zenhausern discusses, ideal gut health is the crucial to a strong body immune system. The fermenting germs in kombucha can boost immunity, thanks to the dosage of excellent germs they offer, says zenhausern.
May help depression treatment
Symptoms of depression vary from person to person but can consist of a general feeling of sadness and hopelessness.
Anxiety can likewise cause problems, consisting of sleeping disorders, poor concentration, and low energy, according to the mayo clinic. However 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 center.
There haven’t been studies specifically linking kombucha and anxiety. However a february 2017 review published in the record of basic psychiatry does recommend that some psychiatric disorders might be gotten in touch with changes in the microbiome (the environment of bacteria in the gut), so there’s increasing evidence that probiotics might assist relieve signs of depression and stress and anxiety.
Zenhausern even more keeps in mind that 95 percent of serotonin is produced in your gut, not your brain, so optimum gut health is essential for psychological health and mood regulation, too. “this is why it is always essential to address gut health when increasing mood and fighting against depression,” she says.
May increase cardiovascular health
According to the centers for disease control and avoidance (cdc), cardiovascular disease increases the danger of stroke or cardiac arrest, but healthy lifestyle modifications can enhance your cardiovascular health.
This consists of following a healthy diet high in vegetables, fruits, entire grains, and lean proteins. You should likewise integrate exercise, medication, and yes, even kombucha.
The prospective benefit is in kombucha’s possible ability to favorably influence cholesterol levels, according to the journal of chemistry research. High cholesterol is one aspect for heart disease, keeps in mind the cdc. scientists need to conduct more human studies to confirm the effectiveness of kombucha on cholesterol.
But according to a research study published in april 2015 in pharmaceutical biology, rats administered kombucha showed lower levels of ldl (” bad”) cholesterol) and greater 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 inform.
May promote liver health
Similarly, kombucha may improve liver health due to its possible ability to cleanse the body. So in time, consuming the drink might minimize how tough your liver needs to work, per the journal of chemistry.
In the pharmaceutical biology research study, rats administered kombucha likewise showed decreased levels of thiobarbituric acid reactive substances in their livers. This organic compound is a step of cell and tissue damage. Still, more scientific research study is needed to know whether the advantage holds up.
May play a role in decreasing blood sugar level
Drinking 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 research study.
According to the pharmaceutical biology research study, kombucha had an alleviative impact on rats with diabetes after 1 month, and it also improved their liver and kidney function.
More research study is needed, however the findings suggest that kombucha might one day be used as a complementary treatment for diabetes, in addition to conventional methods, consisting of weight loss, diet, workout, oral medications, and insulin.
Assist keep healthy weight
Kombucha can be an alternative drink if you delight in soda or juices yet are searching for a drink with fewer calories and less sugar and to lose or preserve 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, resulting in weight gain.
Keep in mind, kombucha isn’t sugar-free (the majority of the sugar is fermented, however some remains in the final product). Nevertheless, a normal drink may have only 6 to 8 grams (g) per serving, states rebecca stib, rdn, who’s based in boston and is the cofounder of nutritious presents.
” you’ll need to double the quantity for brands that have 2 servings in a bottle, but it’s still lower than your typical serving of a can of soda or juice drink, which can be up of 25 g per serving,” cautions stib.
For comparison’s sake, a bottle of natural, raw kombucha can have 30 calories and 8 g of sugar in 8 ounces, per the site 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 site. 
What is kombucha tea? Does it have any health benefits?
Kombucha tea is a fermented drink made with tea, sugar, germs and yeast. Although it’s often referred to as kombucha mushroom tea, kombucha is not a mushroom– it’s a nest of bacteria and yeast. Kombucha tea is made by including the colony to sugar and tea, and allowing the mix to ferment. The resulting liquid contains vinegar, b vitamins and a variety of other chemical compounds.
Supporters claim kombucha tea helps prevent and manage major health conditions, from high blood pressure to cancer. These claims are not backed by science. Limited proof recommends kombucha tea may use advantages comparable to probiotic supplements, including promoting a healthy immune system and preventing constipation. At present, nevertheless, valid medical studies of kombucha tea’s function in human health are extremely restricted– and there are risks to think about.
There have been reports of adverse effects, such as indigestion, infections and allergies in kombucha tea drinkers. Kombucha tea is often brewed in homes under nonsterile conditions, making contamination likely. When poorly produced ceramic pots have been used for brewing, lead poisoning has taken place– the acids in the tea can leach lead from the ceramic glaze.
In short, there isn’t adequate evidence that kombucha tea delivers on its health claims. At the same time, numerous cases of damage have actually been reported. For that reason, the sensible technique is to prevent kombucha tea till more definitive details is readily available. 
Kombucha tea dish
- 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 acquired 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
Keep in mind: prevent extended contact in between the kombucha and metal both during and after developing. This can affect the flavor of your kombucha and weaken the scoby over time.
- 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 allow it to steep up until the water has actually cooled. Depending on the size of your pot, this will take a few hours. You can speed up the cooling procedure by putting the pot in an ice bath.
- Add the starter tea: once the tea is cool, get rid of 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 residing in the very first couple of days of fermentation.)
- Transfer to jars and include the scoby: pour the mixture into a 1-gallon glass jar (or divide between two 2-quart containers, in which case you’ll require 2 scobys) and gently slide the scoby into the jar with tidy hands. Cover the mouth of the jar with a few layers tightly-woven fabric, coffee filters, or paper towels secured with an elastic band. (if you establish issues with gnats or fruit flies, utilize a securely woven cloth or paper towels, which will do a better job keeping the bugs out of your brew.)
- Ferment for 7 to 10 days: keep the jar at room temperature level, out of direct sunlight, and where it won’t get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.
- It’s not uncommon for the scoby to drift at the top, bottom, or perhaps sideways throughout fermentation. A brand-new cream-colored layer of scoby must begin forming on the surface area of the kombucha within a couple of days. It usually attaches to the old scoby, however it’s ok if they separate. You may likewise see brown stringy bits floating below the scoby, sediment gathering at the bottom, and bubbles collecting around the scoby. This is all typical and indications of healthy fermentation.
- After 7 days, begin tasting the kombucha daily by putting a little out of the container and into a cup. When it reaches a balance of sweet taste and tartness that is pleasant to you, the kombucha is ready to bottle.
- Get rid of the scoby: before continuing, prepare and cool another pot of strong tea for your next batch of kombucha, as detailed above. With tidy hands, carefully lift the scoby out of the kombucha and set it on a tidy plate. As you do, check it over and eliminate the bottom layer if the scoby is getting really thick.
- Bottle the finished kombucha: ration 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 using the little funnel, along with any juice, herbs, or fruit you might want to utilize as flavoring. Leave about a half inch of head space in each bottle. (additionally, instill the kombucha with flavorings for a day or more in another covered jar, strain, and after that bottle. This makes a cleaner kombucha without “things” in it.)
- Carbonate and cool the finished kombucha: store the bottled kombucha at room temperature level out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Until you get a feel for how rapidly your kombucha carbonates, it’s helpful 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.
- 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 pour it into the fermentation jar. Move the scoby on top, cover, and ferment for 7 to 10 days. 
Kombucha taste recipe ideas
I really often mix and match these pairings due to the fact that these are my favorite components. They play so perfectly together! I’ll just collection a lot of scrumptious 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 terrific ingredients!
- Passionfruit-pomegranate: goya fruita frozen passionfruit pulp + pom pomegranate juice + sugar
- Blackberry-mint: pureed blackberries + a couple of 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 passion
- Citrus mint: orange juice and enthusiasm + 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 couple of sprigs of thyme
- Cherry-ginger: cherry juice + ginger juice
- Strawberry-lemon: pureed strawberries + lemon juice and enthusiasm
- Watermelon-lime: watermelon juice + lime juice and passion
- ” mint julep:” lime juice and zest + sugar + mint
- Pear-rose: pear juice + rosewater
Use the rosewater moderately, 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 bloom water
Use the orange blossom water sparingly, it can be overwhelming 
Negative effects of too much kombucha
Kombucha is a popular fermented tea beverage with numerous impressive health advantages.
For instance, it’s a rich source of probiotics and anti-oxidants.
Plus, it has antimicrobial qualities and has been shown to minimize heart disease threat elements and blood sugar levels.
However although kombucha benefits you, it’s possible to drink too much.
Here are 5 possible side effects of drinking too much kombucha.
May lead to excess calorie consumption
There are several sort of kombucha offered to consumers.
While some are low in calories, others can have up to 120 calories per bottle.
Sipping an occasional kombucha beverage will not harm your waistline, however drinking kombucha daily might contribute to excess calorie consumption, which can lead to weight gain.
Individuals who often drink beverages high in calories are most likely to be overweight or overweight than those who don’t.
This is because liquid calories are a lot easier to take in and less filling than calories from strong foods.
Plus, calorie-laden drinks often replace more filling, nutritious treats that can assist you feel fuller for longer.
For instance, a healthy treat of a piece 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 brands are high in calories. Consuming too many high-calorie beverages.
Can contribute to weight gain and might take the place of healthy foods.
May trigger bloating and digestive distress
Kombucha has been discovered to benefit digestive health due to its probiotics, or helpful bacteria. However, taking in too much might cause negative effects.
Due to the fact that kombucha is carbonated, excessive may cause bloating.
Drinking carbonated beverages delivers carbon dioxide (co2) into the digestion system, which might trigger bloating and excess gas.
In addition, kombucha includes compounds called fodmaps, particular types of carbs that can cause digestion distress in many individuals, especially those with ibs.
Finally, taking in too many kombucha drinks may lead to excessive sugar intake, which can trigger water to be drawn into your intestines, triggering diarrhea.
For these reasons, some people might experience bloating, gas and diarrhea if they consume excessive kombucha.
Is carbonated, can be high in sugar and includes fodmaps, which might cause
Indigestion in some individuals.
May contain excess quantities of added sugar
Many kombucha beverages are sweetened with fruit juice or walking stick sugar to make the product more attractive to clients.
While this might make kombucha taste scrumptious, it increases the sugar content of the beverage.
When consumed in excess, sugarcoated– especially from sugar-sweetened drinks– can adversely affect your health in a variety of ways.
For example, sugar-sweetened drinks have actually been connected to an increased danger of diabetes, weight problems, fatty liver and heart problem.
Depending on the brand, just one serving of kombucha can include as much as 28 grams of sugar, the equivalent of 7 teaspoons.
Though some brand names of kombucha are high in sugar, other kombucha items make better options.
When searching for kombucha, search for beverages which contain less than 4 grams of sugar per serving to keep your added sugar intake to a minimum.
Type of kombucha are high in sugar, which is bad for your total health.
Acquiring low-sugar kombucha items whenever possible is the healthiest
Unsafe for certain people
While kombucha is safe for the majority of people, it can trigger serious side effects in some.
Due to the fact that kombucha is unpasteurized and includes a mix of various kinds of bacteria and yeasts, it can promote the development of opportunistic germs that can result in infections in particular individuals.
For example, those who have compromised immune systems, such as people with cancer, kidney disease or hiv, can develop serious problems from drinking kombucha.
Although unusual, there have been reported cases of severe allergic reactions, acidosis and liver complications due to possibly infected kombucha consumption.
Given that kombucha is unpasteurized and consists of percentages of caffeine and alcohol, pregnant and breastfeeding ladies must prevent it as well.
With compromised immune systems and pregnant or breastfeeding women ought to
Avoid drinking kombucha.
Might lead to excess caffeine intake
For instance, gt’s kombucha consists of 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 affect those sensitive to this stimulant.
People conscious the results of caffeine may feel nervous or jittery if consuming excessive kombucha.
Plus, drinking kombucha near bedtime might cause sleep disturbances.
Includes caffeine, which may cause unwanted adverse effects in specific individuals. 
There are a number of case reports of unfavorable results happening following kombucha usage. This might be because of toxic substances, pathogens, or excess acid, as a result of over-fermentation. Due to this possible harm, regular kombucha intake is not suggested.
Although rare, the majority of unfavorable impacts happened after a person consumed more than 4 ounces (125ml). For that reason, it is not recommended to consume more than 4 ounces of kombucha a day, in order to reduce the possibility of an adverse impact. If kombucha is brewed at home, it must be appropriately prepared in a sanitized environment and fermented for less than a week to be safe to consume. 
Medications for diabetes (antidiabetes drugs) interaction ranking: moderate be cautious with this mix. Talk with your health provider.
Kombucha tea might reduce blood sugar level. Diabetes medications are also utilized to lower blood sugar level. Taking kombucha tea along with diabetes medications might trigger your blood sugar level to go too low. Monitor your blood sugar closely. The dose of your diabetes medication might need to be altered.
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 be cautious with this mix. Talk with your health 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 along with disulfiram (antabuse) can cause a pounding headache, throwing up, flushing, and other unpleasant responses. Do not consume any alcohol if you are taking disulfiram (antabuse). 
Unique safety measures and cautions
- Pregnancy and breast-feeding: kombucha tea is perhaps unsafe during pregnancy and breast-feeding. Remain on the safe side and avoid use.
- Alcohol addiction: kombucha tea includes alcohol. Prevent it if you have a drinking problem.
- Diabetes: kombucha tea might impact blood sugar level levels in individuals with diabetes. Expect indications of low blood sugar (hypoglycemia) and monitor your blood glucose thoroughly if you have diabetes and utilize kombucha tea.
- Diarrhea: kombucha tea consists of caffeine. The caffeine in kombucha tea, especially when taken in big amounts, can get worse diarrhea.
- Irritable bowel syndrome (ibs): kombucha tea contains caffeine. The caffeine in kombucha tea, specifically when taken in big amounts, can intensify diarrhea and might worsen signs of ibs.
- Surgery: since kombucha tea appears to impact blood sugar levels, there is an issue that it may hinder blood glucose control throughout and after surgical treatment. Stop utilizing kombucha tea at least 2 weeks before an arranged surgical treatment.
- Weak immune system: don’t 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 germs and fungus that can trigger major infections. 
Kombucha beverage is typically produced by home-scale fermentation strategy including conversion of sugar-dissolved black tea by a scoby. The fermented beverage has been claimed to have numerous health promoting and antimicrobial results in various parts of the world because very long time.