Kombucha benefits are trending again – based on claims that it does wonders for gut health. So what is kombucha? What does the evidence say?
Kombucha is made by fermenting tea, sugar, and other ingredients with a culture of bacteria and fungi. This culture is referred to as SCOBY (Symbiotic Culture of Bacteria and Yeasts), and most commonly contains Acetobacter xylinum, Gluconobacter, and Saccharomyces cerevisiae. The end-product can vary depending on the type of tea used (black, green, red, or white), and the fermentation conditions and duration.
Proponents claim that the high levels of probiotics in kombucha are responsible for its benefits. While there are countless anecdotal reports that kombucha improves gastrointestinal health, there isn’t any good clinical evidence supporting its use for any condition – the latest research generating buzz online was only an animal study.
Keep in mind that kombucha contains both caffeine and alcohol, with some products containing up to 3.6% alcohol – so it should be avoided during pregnancy. And there are some other safety concerns depending on how a kombucha product is made. Non-sterile, homemade kombucha has the potential to grow organisms that can cause infections, especially in immunocompromised patients. Some store-bought products may be pasteurized to help prevent the growth of harmful bacteria, but some argue this also reduces the proliferation of beneficial bacteria. Tell patients to stick to products made in a sterile environment, and to properly store and refrigerate unpasteurized products.
Check out our kombucha monograph to learn more.
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