Kombucha

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A gelatinous mass of cooperative germs (as acetobacter xylinum) and yeasts (as of the genera brettanomyces and saccharomyces) grown to produce a fermented beverage held to confer health advantages. [1]

Overview

Kombucha is made by mixing tea (black, green, red, or white) with sugar and other ingredients, and fermenting at space temperature for 7-14 days with a particular mix of yeast and germs. It is often described incorrectly as a mushroom.

People utilize kombucha for cancer, hypertension, and many other conditions, but there is no good scientific evidence to support these uses. [2]

History

The history of kombucha is shrouded in secret and fiercely discussed, however the general consensus is that this ancient tonic come from ancient china over 2000 years earlier in the qin dynasty (220bc). The chinese people labelled it the “elixir of life”– with the fantastic healing properties kombucha is known to have, it is not surprising that individuals utilized to drink it to stay healthy and safeguard their immune system! Some more kombucha buzzwords you may hear are “tea of immortality” & &” wonder tea”. In the 1960s, kombucha was a cooking area staple in numerous chinese homes and frequently referred to as “weibao” or “weipao” (stomach treasure).

Others declare that kombucha come from japan and that samurai warriors utilized to bring kombucha in their belts and drank it before fight as it provided an important source of energy! Other legends indicate a korean doctor of the name “komu-ha” or “dr. Kombu” who utilized it to deal with the japanese emperor inyoko in 414 ce.

Kombucha in the west

Later, in the early 20th century, kombucha ended up being popular in russia and europe, where it was used, mostly in russia and germany for medical functions and to assist soldiers hurt 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 indicated kombucha was practically difficult to discover. Kombucha is made by brewing green tea with raw walking cane sugar before combining with the all-important kombucha culture (or scoby) and fermenting to break down the sugars into natural acids, prebiotic and probiotic bacteria.

Then, once the war was over, there was a rather revival in the popularity of kombucha. Throughout the swinging sixties, especially in california, households would brew kombucha and after that pass the scoby along to good friends to grow their own, which is how it got the label ‘groovy tea’ back then! [3]

Composition and residential or commercial properties

Biological

A kombucha culture is a cooperative culture of bacteria and yeast (scoby), comparable to mother of vinegar, including several types each of bacteria and yeasts, which form a zoogleal mat known as a “mother”. there is a broad spectrum of yeast species spanning numerous 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 comprises numerous types, often consisting of 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 germs and yeasts found to produce acetic acid has been reported to increase for the first 4 days of fermentation, reducing thereafter. K. Xylinus produces bacterial cellulose, and is supposedly responsible for many or all of the physical structure of the “mom”, which might have been selectively motivated in time for firmer (denser) and more robust cultures by makers. [non-primary source required] the acetic acid germs in kombucha are aerobic, indicating that they require oxygen for their growth and activity.hence, the germs initially move and put together at the air interface, followed by excretion of bacterial cellulose after about 2 days.

The blended, presumably cooperative culture has actually been further described as being lichenous, in accord with the reported existence of the known lichenous natural product usnic acid, though as of 2015, no report appears showing the standard cyanobacterial species of lichens in association with kombucha fungal parts.

Chemical structure

Kombucha is made by including 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 includes enzymes and amino acids, polyphenols, and different other organic acids which vary between preparations. Other particular elements include ethanol, glucuronic acid, glycerol, lactic acid, usnic acid (a hepatotoxin, see above), and b-vitamins. Kombucha has also been discovered to consist of vitamin c.

The alcohol content of kombucha is typically less than 0.5%, however increases with extended fermentation times. Over-fermentation produces high amounts of acids comparable to vinegar. The ph of the drink is normally about 3.5. [4]

Advantages of kombucha

Nonetheless, early research study suggests it may increase your gut health and more. Here’s a glance at the prospective advantages that researchers continue to check out.

Might assist improve metabolic process

If you’re looking to drop a few additional pounds, you’ll likely consider anything that’ll jump-start your metabolic process.

Kombucha isn’t a miracle weight-loss beverage. However thanks to the epigallocatechin-3-gallate (egcg) found in the green tea of some types of kombucha, it may be a secret to a slightly faster metabolic process.

Egcg is a catechin, a substance found in green tea. According to a review published in might 2017 in the journal of dietary biochemistry, catechins have the potential to improve metabolic rates in adults. However existing research studies on the topic are short and small, and the authors of the review note that more research study is required to understand the true effects of egcg on metabolism.

May help constipation

As a prospective source of probiotics, one purported health advantage of kombucha is its capability to stabilize good germs in the gut and alleviate some gastrointestinal problems, however more research study is required, according to the cleveland clinic.

A study published in april 2014 in food microbiology took a look at the microbial components of kombucha and recognized a “popular lactobacillus population” in the beverage. Lactobacillus is a common kind of probiotic, so it’s plausible that kombucha might stabilize the digestive tract and assistance avoid infections and inflammation. And if so, drinking kombucha may improve irritable bowel syndrome, inflammatory bowel illness, bloating, and constipation, notes the cleveland clinic.

May minimize inflammation

Persistent swelling is involved in almost every health condition, consisting of heart problem, diabetes, arthritis, allergic reactions, and breathing illnesses such as chronic obstructive lung illness (copd), according to a june 2019 post in statpearls.

Kombucha isn’t a first-line option for treating any persistent disease, but the drink may complement your healthy diet, lifestyle options, and medication programs. That’s since the teas utilized to make kombucha consist of polyphenols, which are antioxidants that can decrease inflammation in the body, according to the journal of chemistry evaluation.

There’s also a growing belief in the clinical community that consuming gut-friendly foods may help lower inflammation in the intestinal system, and for this in particular, kombucha may be practical, notes an evaluation published in february 2015 in microbial ecology in health and illness.

Inflammation is at the root of some gastrointestinal conditions, such as inflammatory bowel illness, and research study suggests that low-grade inflammation might contribute to irritable bowel syndrome. This inflammation might be the result of an imbalance of excellent and bad germs in the gut, called gut dysbiosis. The idea is that when bad germs overtake the excellent, this sets off a body immune system action, and it’s this action that leads to swelling, recommends the microbial ecology in health and illness evaluation.

May play a role in assisting prevent cancer

There’s also growing proof that kombucha may assist with the avoidance of specific types of cancer, although more research study is required. This claim is based on kombucha having antioxidant residential or commercial properties, which help rid the body of totally free radicals and other harmful compounds that promote the development of cancerous cells, notes the evaluation in the journal of nutritional biochemistry.

A research study published in the january-february 2013 problem of biomedicine & & preventive nutrition discovered that kombucha prevents angiogenesis, which the national cancer institute explains is the growth of new blood vessels. The research study highlighted that prostate cancer is angiogenesis-dependent, suggesting that new members cells can feed and contribute to the growth of these tumors. By hindering angiogenesis, researchers concluded that kombucha might help reduce the survival of prostate cancer cells. Obviously, more research study is required.

Per the journal of dietary biochemistry evaluation, the compounds in kombucha that might help inhibit cancer development include polyphenols, gluconic acid, glucuronic acid, lactic acid, and vitamin c.

Might help strengthen the body immune system

The gut-healthy benefits of kombucha might likewise provide an immune system boost.

It is necessary to note that the digestion system and body immune system are carefully linked; the lining of the intestinal tracts develops antibodies that assist safeguard the body, according to john hopkins medicine. A big portion of the immune system is discovered in the gut, more specifically about 70 percent, according to a research study.

Thus, zenhausern explains, optimum gut health is the crucial to a strong body immune system. The fermenting bacteria in kombucha can boost resistance, thanks to the dose of excellent bacteria they offer, states zenhausern.

May aid anxiety treatment

Signs of depression vary from person to person however can include a basic sensation of unhappiness and despondence.

Anxiety can also trigger problems, including sleeping disorders, poor concentration, and low energy, according to the mayo clinic. However kombucha might supply some relief, helping enhance your state of mind by cranking up the production of feel-good hormones, such as serotonin, notes the mayo center.

There have not been studies particularly connecting kombucha and anxiety. But a february 2017 review published in the annals of general psychiatry does suggest that some psychiatric disorders may be gotten in touch with changes in the microbiome (the environment of germs in the gut), so there’s increasing evidence that probiotics may assist eliminate signs of anxiety 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 necessary for psychological health and state of mind policy, too. “this is why it is always important to attend to gut health when enhancing mood and combating against anxiety,” she says.

May increase cardiovascular health

According to the centers for disease control and avoidance (cdc), heart disease increases the risk of stroke or heart attack, but healthy lifestyle changes can enhance your cardiovascular health.

This consists of following a healthy diet high in veggies, fruits, entire grains, and lean proteins. You should also integrate exercise, medication, and yes, even kombucha.

The possible benefit is in kombucha’s possible capability to positively affect cholesterol levels, according to the journal of chemistry research. High cholesterol is one factor for heart disease, notes the cdc. researchers require to perform more human research studies to verify the effectiveness of kombucha on cholesterol.

But according to a research study released in april 2015 in pharmaceutical biology, rats administered kombucha revealed lower levels of ldl (” bad”) cholesterol) and greater levels of hdl (” excellent”) cholesterol). More research study is required, but future studies might similarly reveal that kombucha enhances cholesterol levels in humans. Just time will inform.

May promote liver health

Likewise, kombucha might enhance liver health due to its prospective capability to detoxify the body. So gradually, consuming the beverage might decrease how tough your liver needs to work, per the journal of chemistry.

In the pharmaceutical biology research study, rats administered kombucha also revealed decreased levels of thiobarbituric acid reactive compounds in their livers. This organic substance is a measure of cell and tissue damage. Still, more clinical research is needed to understand whether the benefit holds up.

Might play a role in reducing blood sugar

Consuming kombucha may 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 study.

According to the pharmaceutical biology study, kombucha had an alleviative effect on rats with diabetes after one month, and it likewise enhanced their liver and kidney function.

More research is required, but the findings suggest that kombucha might one day be used as a complementary treatment for diabetes, in addition to conventional approaches, including weight loss, diet, exercise, oral medications, and insulin.

Assist maintain healthy weight

Kombucha can be an alternative beverage if you delight in soda or juices yet are looking for a beverage with less calories and less sugar and to lose or keep 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.

Remember, kombucha isn’t sugar-free (the majority of the sugar is fermented, but some remains in the final product). Nevertheless, a typical drink may have only 6 to 8 grams (g) per serving, says rebecca stib, rdn, who’s based in boston and is the cofounder of nutritious presents.

” you’ll have to double the quantity for brands that have two servings in a bottle, but it’s still lower than your common serving of a can of soda or juice beverage, 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 website for gts, a kombucha brand name. On the other hand, 8 ounces of soda can have 60 calories and 16 g of sugar, according to the coca-cola site. [5]

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 described as kombucha mushroom tea, kombucha is not a mushroom– it’s a nest of germs and yeast. Kombucha tea is made by adding the nest to sugar and tea, and allowing the mix to ferment. The resulting liquid includes vinegar, b vitamins and a number of other chemical compounds.

Advocates claim kombucha tea assists prevent and handle major health conditions, from high blood pressure to cancer. These claims are not backed by science. Minimal evidence recommends kombucha tea might offer benefits similar to probiotic supplements, including promoting a healthy immune system and preventing constipation. At present, however, legitimate medical studies of kombucha tea’s function in human health are very restricted– and there are risks to think about.

There have actually been reports of unfavorable impacts, such as indigestion, infections and allergies in kombucha tea drinkers. Kombucha tea is frequently brewed in houses under nonsterile conditions, making contamination likely. When incorrectly manufactured ceramic pots have been utilized for brewing, lead poisoning has actually occurred– the acids in the tea can leach lead from the ceramic glaze.

In other words, there isn’t adequate proof that kombucha tea provides on its health claims. At the same time, a number of cases of damage have actually been reported. Therefore, the sensible approach is to prevent kombucha tea up until more definitive information is readily available. [6]

Kombucha tea recipe

Active ingredients

  • 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 jar, homemade or purchased online
  • Optional flavoring extras 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

Directions

Keep in mind: prevent prolonged contact between the kombucha and metal both during and after brewing. This can affect the flavor of your kombucha and damage the scoby gradually.

  1. Make the tea base: bring the water to a boil. Get rid of from heat and stir in the sugar to liquify. Drop in the tea and permit it to steep till the water has cooled. Depending on the size of your pot, this will take a couple of hours. You can accelerate the cooling process by positioning the pot in an ice bath.
  2. Include the starter tea: once the tea is cool, remove the tea bags or stress out the loose tea. Stir in the starter tea. (the starter tea makes the liquid acidic, which avoids unfriendly germs from settling in the first couple of days of fermentation.)
  3. Transfer to containers and add the scoby: pour the mixture into a 1-gallon glass jar (or divide in between two 2-quart containers, in which case you’ll need 2 scobys) and carefully move 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 a rubber band. (if you develop problems with gnats or fruit flies, use a securely woven cloth or paper towels, which will do a much better task keeping the insects out of your brew.)
  4. Ferment for 7 to 10 days: keep the jar at room temperature level, out of direct sunshine, and where it won’t get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby occasionally.
  5. It’s not unusual for the scoby to float at the top, bottom, or even sideways during fermentation. A new cream-colored layer of scoby ought to start forming on the surface of the kombucha within a few days. It usually connects to the old scoby, however it’s okay if they separate. You might also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles gathering around the scoby. This is all typical and indications of healthy fermentation.
  6. After 7 days, start tasting the kombucha daily by pouring 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.
  7. Get rid of the scoby: before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as laid out above. With clean hands, carefully raise the scoby out of the kombucha and set it on a clean plate. As you do, inspect it over and eliminate the bottom layer if the scoby is getting extremely thick.
  8. Bottle the ended up kombucha: measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if preferred) into bottles utilizing the small funnel, in addition to any juice, herbs, or fruit you might wish to use as flavoring. Leave about a half inch of head room in each bottle. (additionally, instill the kombucha with flavorings for a day or more in another covered container, stress, and after that bottle. This makes a cleaner kombucha without “stuff” in it.)
  9. Carbonate and cool the ended up kombucha: shop the bottled kombucha at room temperature level out of direct sunshine and enable 1 to 3 days for the kombucha to carbonate. Up until you get a feel for how rapidly your kombucha carbonates, it’s valuable to keep it in plastic bottles; the kombucha is carbonated when the bottles feel rock solid. Refrigerate to stop fermentation and carbonation, and after that consume your kombucha within a month.
  10. Make a fresh batch of kombucha: clean the container being utilized for kombucha fermentation. Integrate the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation container. Slide the scoby on top, cover, and ferment for 7 to 10 days. [7]

Kombucha taste dish ideas

I really frequently blend and match these pairings because these are my preferred active ingredients. They play so magnificently together! I’ll simply collection a lot of scrumptious fruit together to make my flavoring. It’s not unlikely to find a bottle of passionfruit-raspberry-pineapple-ginger in my fridge. And it’s not hard to come up with something delicious when you start with a basis of fantastic active ingredients!

  • Passionfruit-pomegranate: goya fruita frozen passionfruit pulp + pom pomegranate juice + sugar
  • Blackberry-mint: pureed blackberries + a few entire mint leaves
  • Blood orange-blackberry: blood orange juice + blackberry puree
  • Tangerine-rosemary: tangerine juice and enthusiasm + a sprig of rosemary
  • ” sangria:” grape juice + apple juice + pear juice + orange juice and zest + dash of cinnamon
  • Raspberry-ginger-lemon: pureed raspberries + ginger juice + lemon juice and enthusiasm
  • Citrus mint: orange juice and zest + lemon juice and enthusiasm + 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 routine ruby red grapefruit
  • Plum-thyme: plum juice + a few sprigs of thyme
  • Cherry-ginger: cherry juice + ginger juice
  • Strawberry-lemon: pureed strawberries + lemon juice and zest
  • Watermelon-lime: watermelon juice + lime juice and enthusiasm
  • ” mint julep:” lime juice and enthusiasm + sugar + mint
  • Pear-rose: pear juice + rosewater

Use the rosewater sparingly, it can be subduing.

  • Apple-raspberry: apple juice + pureed raspberries
  • Apricot-hibiscus: apricot juice + dried hibiscus flowers soaked in water + sugar
  • Peach-orange blossom: peach juice + orange bloom water

Utilize the orange blossom water sparingly, it can be overwhelming [8]

Adverse effects of too much kombucha

Kombucha is a popular fermented tea drink with numerous outstanding health advantages.

For instance, it’s a rich source of probiotics and anti-oxidants.

Plus, it has antimicrobial qualities and has been revealed to reduce cardiovascular disease risk factors and blood sugar levels.

However although kombucha is good for you, it’s possible to consume too much.

Here are 5 possible negative effects of drinking too much kombucha.

May cause excess calorie intake

There are various kinds of kombucha available to consumers.

While some are low in calories, others can have up to 120 calories per bottle.

Sipping an occasional kombucha beverage won’t hurt your waistline, however drinking kombucha daily may add to excess calorie intake, which can result in weight gain.

People who regularly drink beverages high in calories are most likely to be obese or obese than those who don’t.

This is since liquid calories are a lot easier to consume and less filling than calories from strong foods.

Plus, calorie-laden drinks often fill in more filling, healthy treats that can help you feel fuller for longer.

For instance, a healthy snack of a slice of ezekiel toast topped with a hard-boiled egg and 1/4 of an avocado has the exact same calories as 2 120-calorie kombucha beverages

Summary

Kombucha brands are high in calories. Consuming a lot of high-calorie drinks.

Can contribute to weight gain and might take the place of healthy foods.

May cause bloating and gastrointestinal distress

Kombucha has actually been discovered to benefit gastrointestinal health due to its probiotics, or helpful germs. However, taking in excessive might trigger side effects.

Since kombucha is carbonated, too much might result in bloating.

Consuming carbonated beverages delivers carbon dioxide (co2) into the digestion system, which might cause bloating and excess gas.

Additionally, kombucha contains substances called fodmaps, particular types of carbohydrates that can cause gastrointestinal distress in lots of people, especially those with ibs.

Finally, consuming a lot of kombucha drinks may result in excessive sugar intake, which can trigger water to be drawn into your intestinal tracts, causing diarrhea.

For these reasons, some people may experience bloating, gas and diarrhea if they consume too much kombucha.

Summary kombucha

Is carbonated, can be high in sugar and includes fodmaps, which might cause

Digestive upset in some people.

May include excess quantities of added sugar

Lots of kombucha beverages are sweetened with fruit juice or walking cane sugar to make the product more attractive to consumers.

While this might make kombucha taste tasty, it increases the sugar material of the beverage.

When consumed in excess, added sugars– specifically from sugar-sweetened drinks– can negatively affect your health in a number of methods.

For example, sugar-sweetened beverages have actually been connected to an increased risk of diabetes, obesity, fatty liver and cardiovascular disease.

Depending upon the brand name, just one serving of kombucha can include as much as 28 grams of sugar, the equivalent of 7 teaspoons.

Though some brands of kombucha are high in sugar, other kombucha products make better options.

When looking for kombucha, search for beverages which contain less than 4 grams of sugar per serving to keep your added sugar consumption to a minimum.

Summary particular

Kinds of kombucha are high in sugar, which is bad for your overall health.

Buying low-sugar kombucha products whenever possible is the healthiest

Choice.

Harmful for certain individuals

While kombucha is safe for most people, it can trigger serious negative effects in some.

Due to the fact that kombucha is unpasteurized and includes a mix of various kinds of germs and yeasts, it can promote the growth of opportunistic germs that can cause infections in certain people.

For example, those who have actually compromised body immune systems, such as individuals with cancer, kidney illness or hiv, can establish major complications from drinking kombucha.

Although rare, there have actually been reported cases of severe allergic reactions, acidosis and liver complications due to possibly contaminated kombucha consumption.

Considering that kombucha is unpasteurized and contains percentages of caffeine and alcohol, pregnant and breastfeeding ladies ought to prevent it also.

Summary those

With jeopardized immune systems and pregnant or breastfeeding females should

Avoid drinking kombucha.

Could lead to excess caffeine usage

Kombucha is typically made with black or green tea, both of which contain caffeine.

Although kombucha consists of far less caffeine than standard brewed tea, it’s possible to take in excessive caffeine if you’re overdoing it on kombucha.

For instance, gt’s kombucha contains anywhere in between 8 to 14 mg of caffeine per 8-ounce (240-ml) serving.

While that’s a percentage compared to the 47 mg of caffeine found in one cup of brewed black tea, drinking too much kombucha can affect those conscious this stimulant.

People conscious the results of caffeine might feel anxious or tense if taking in excessive kombucha.

Plus, consuming kombucha near to bedtime might cause sleep interruptions.

Summary kombucha

Includes caffeine, which might cause unwanted side effects in specific individuals. [9]

Dosing

There are a number of case reports of adverse effects happening following kombucha intake. This might be due to toxins, pathogens, or excess acid, as a result of over-fermentation. Due to this potential damage, routine kombucha usage is not recommended.

Although rare, a lot of adverse impacts took place after an individual drank more than 4 ounces (125ml). Therefore, it is not suggested to consume more than 4 ounces of kombucha a day, in order to decrease the chance of an adverse impact. If kombucha is brewed in the house, it should be effectively prepared in a sanitized environment and fermented for less than a week to be safe to drink. [10]

Interactions

Medications for diabetes (antidiabetes drugs) interaction rating: moderate beware with this mix. Talk with your health service provider.

Kombucha tea might decrease blood glucose. Diabetes medications are also utilized to lower blood sugar level. Taking kombucha tea together with diabetes medications might cause your blood glucose to go too low. Monitor your blood sugar closely. The dose of your diabetes medication may need to be altered.

Some medications used for diabetes include glimepiride (amaryl), glyburide (diabeta, glynase prestabs, micronase), insulin, metformin (glucophage), pioglitazone (actos), rosiglitazone (avandia), and others.

Disulfiram (antabuse) interaction ranking: 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) decreases the break-down of alcohol. Taking kombucha tea in addition to disulfiram (antabuse) can cause a pounding headache, vomiting, flushing, and other undesirable reactions. Don’t drink any alcohol if you are taking disulfiram (antabuse). [11]

Unique preventative measures and warnings

  • Pregnancy and breast-feeding: kombucha tea is potentially risky during pregnancy and breast-feeding. Stay on the safe side and prevent use.
  • Alcohol addiction: kombucha tea consists of alcohol. Avoid it if you have a drinking issue.
  • Diabetes: kombucha tea might impact blood sugar level levels in people with diabetes. Look for signs of low blood sugar (hypoglycemia) and monitor your blood sugar level thoroughly if you have diabetes and utilize kombucha tea.
  • Diarrhea: kombucha tea consists of caffeine. The caffeine in kombucha tea, particularly when taken in big amounts, can worsen diarrhea.
  • Irritable bowel syndrome (ibs): kombucha tea contains caffeine. The caffeine in kombucha tea, particularly when taken in large amounts, can get worse diarrhea and may worsen symptoms of ibs.
  • Surgical treatment: because kombucha tea seems to impact blood sugar levels, there is a concern that it may disrupt blood sugar control during and after surgery. Stop using kombucha tea at least 2 weeks before a set up surgery.
  • Weak body immune system: do not utilize kombucha tea if you have a weakened immune system due to hiv/aids or other causes. Kombucha tea can support the development of germs and fungus that can trigger major infections. [12]

Conclusion

Kombucha drink is traditionally produced by home-scale fermentation strategy involving conversion of sugar-dissolved black tea by a scoby. The fermented beverage has been claimed to have different health promoting and antimicrobial effects in different parts of the world given that very long time. [13]

References

  1. Https://www.merriam-webster.com/dictionary/kombucha
  2. Https://www.webmd.com/vitamins/ai/ingredientmono-538/kombucha
  3. Https://equinoxkombucha.com/blog/lifestyle/history-of-kombucha/
  4. Https://en.wikipedia.org/wiki/kombucha#composition_and_properties
  5. Https://www.everydayhealth.com/diet-nutrition/potential-benefits-kombucha/
  6. Https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126
  7. Https://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858
  8. Https://www.youbrewkombucha.com/flavor-ideas
  9. Https://www.healthline.com/nutrition/kombucha-side-effects
  10. Https://examine.com/supplements/kombucha/
  11. Https://www.rxlist.com/kombucha_tea/supplements.htm#interactions
  12. Https://www.emedicinehealth.com/kombucha_tea/vitamins-supplements.htm#specialprecautionswarnings
  13. Https://www.sciencedirect.com/topics/food-science/kombucha
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