What is Kombucha

Kombucha, or Kombucha tea, is a fermented beverage that is believed to have health benefits.  SCOBY, Symbiotic Colony Of Bacteria and Yeast, is added to sweetened black or green tea and left to ferment.  While the liquid is sitting, the yeast and bacteria in the SCOBY interact with the sugar and change into alcohol and other compounds.  This is the fermentation process which produces carbonation and releases probiotics.  The fermentation process continues for 1-4 weeks depending on how much alcohol you want to create and how strong, or tangy, you want the flavor.  The resulting beverage is full of B vitamins, antioxidants and probiotics.  Like other fermented foods, Kombucha is thought to have several health benefits.  However, very few studies have been done with Kombucha, and most of the studies have been on animals or with plant cells.  The suggested health benefits of Kombucha are based on the ingredients and how those ingredients, when found in other foods, interact with the body. Here are some of those benefits.

Probiotics

Probiotics are healthy, live bacteria that our gastrointestinal system needs to be healthy and function properly.  One study found Lactobacillus, a type of probiotic, in Kombucha drinks.  While no studies have found how the body processes the probiotics in Kombucha, their presence could improve digestion, inflammation, bloating, and constipation.

Antioxidants

Antioxidants are enzymes or other organic substances that are capable of counteracting the damaging effects of oxidations on tissue.  In the body, antioxidants help neutralize free radicals.  Free radicals are unstable molecules that form when atoms or molecules gain or lose electrons.  Free radicals can damage the growth, development and survival of cells in our bodies.  In studies done on rats and toxic chemicals, those drinking kombucha were found to have reduced toxins in their liver.  This suggests that the antioxidants found in kombucha could protect the liver and promote liver health. 

Polyphenols

Polyphenols are compounds found in certain plant-based foods, like fruits, vegetables, spices and tea.  Polyphenols act as antioxidants and are thought to improve digestive issues, diabetes, heart disease, and inflammatory diseases.  Kombucha made with green tea, which is full of polyphenols,  is thought to reduce blood sugar levels.  A study on rats with diabetes showed that kombucha helped stabilize blood sugar levels.  A small scale study on humans also showed similar results but a larger study is needed.  If kombucha helps stabilize blood sugar levels then it could be used to help manage type 2-diabetes.

Acetic acid

Acetic acid is produced during the fermentation process that makes kombucha.  Acetic acid is the compound in vinegar that gives it a pungent smell and its antibacterial properties.  Acetic acid can kill unhealthy bacteria and Candida yeast.  

Kombucha is a probiotic, antioxidant rich tea which could have many health benefits.  Studies done on foods which contain probiotics and antioxidants give hope that kombucha will have the same promising results.  While more studies need to be done on how kombucha affects humans, some studies show that kombucha could help with inflammatory diseases, cancer, diabetes, and liver diseases.