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7 Reasons to Drink Kombucha Every Day

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Known as the Immortal Health Elixir by the Chinese and originating in the Far East
around 2,000 years ago, kombucha is a beverage with tremendous health benefits.
Kombucha is a fermented beverage of black tea and sugar (from various sources
including cane sugar, fruit or honey) thats used as a functional food. It contains a colony
of bacteria and yeast that are responsible for initiating the fermentation process once
combined with sugar. After being fermented, kombucha becomes carbonated and
contains vinegar, b-vitamins, enzymes, probiotics and a high concentration of acid
(acetic, gluconic and lactic), which are tied with the following effects:
Improved Digestion
Weight Loss
Increased Energy
Cleansing and Detoxification
Immune Support
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Reduced Joint Pain

Cancer Prevention

The sugar-tea solution is fermented by bacteria and yeast commonly known as a

SCOBY (symbiotic colony of bacteria and yeast). Although its usually made with black
tea, kombucha can also be made with green tea too.
You can make kombucha yourself at home or buy it for $3$5 a bottle at most health
food stores and some coffee shops.

Beneficial Probiotics in Kombucha

An article published in the journal Food Microbiology established that the following
probiotics make up this health elixir:
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Gluconacetobacter (>85 percent in most samples)

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Acetobacter
(<2 percent)

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Lactobacillus

+ percent)
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Zygosaccharomyces
(>95
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Ultimately, this cocktail of good bacteria interact together in a unique way to produce
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some
unbelievable health benefits for those who drink it.

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7 Kombucha Health Benefits

In research published in the Journal of Medicinal Food 2014, researchers from the
University of Latvia say the following about the health benefits of kombucha:
It is shown that [kombucha] can efficiently act in health preservation and recovery due
to four main properties: detoxification, anti-oxidation, energizing potencies, and
promotion of boosting immunity.
We agree! In fact, according to research there are five main health benefits of
kombucha.
1. Detoxification
The detoxifying capacity of kombucha is immense. A perfect example isin its ability to
counteract liver cell toxicity.
In one study, the liver cells were protected from oxidative injury and actually maintained
their normal physiology, in spite of being exposed to a toxin! According to researchers,
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this was probably due to its antioxidant activity and could be beneficial against liver
diseases, where oxidative stress is known to play a crucial role.
2.Digestion
Naturally, the antioxidant prowess of this ancient tea counteracts free radicals that
create mayhem in the digestive system. However, the greatest reason kombucha
supports digestion is because of its high levels of beneficial acid, probiotics and
enzymes.
Some research has shown kombuchas ability to prevent and heal leaky gut and
stomach ulcers. No surprise to us, in some instances its even proven to be as effective
as drugs like Prilosec, which are commonly prescribed for heartburn, GERD and ulcers.
Kombucha can also help heal candida yeast from overpopulating within the gut because
it helps restore balance to the digestive system. Kombucha is a great way to
fightcandida because it contains live probiotic cultures that help the gut to repopulate
with good bacteria while crowding out the candida yeast. Kombucha does have bacteria,
but these are not harmful pathogen bacteria, instead they are the beneficial kind (called
apathogens) that compete with bad pathogen bacteria in the gut and digestive tract.
One thing to mention here is that candida or other digestive problems can sometimes be
complicated issues to fix and symptoms might actually get worse before getting better.
This doesnt mean that kombucha isnt effective or is exacerbating the problem, just that
gutproblems arent always a straight path to healing and at times some patience or trial
and error is needed.
3. Energy
Kombuchas ability to invigorate people iscredited to the formation of ironthat is
released from the black tea during the fermentation process. It also contains some
caffeine (although in very small amounts) and b-vitamins, which can energize the body.
Through a special process known as chelation, the iron released helps boost blood
hemoglobin, improving oxygen supply to tissues and stimulating the energy-producing
process at the cellular level. In other words, by helping the body create more energy
(ATP), the ancient tea can help those who regularly drink it stay energized.
4. Immune Health
The overall effect that kombucha has to modulate the immune system is best seen in its
ability to control free radicals through antioxidant measures.
Clinically proven to decrease oxidative stress and related immuno-suppression, a
powerful antioxidant known as D-saccharic acid-1, 4-lactone (DSL) wasdiscovered
during the kombucha fermentation process thats not found in black tea alone.
Scientists suspect that DSL and the vitamin C present in kombucha are its main secrets
in protecting against cell damage, inflammatory diseases, tumors and overall depression
of the immune system. Also, we know the probiotics found in kombucha support the
immune system.
5. Joint Care
Kombucha can help heal, repair and prevent joint damage in a number of ways.
Kombucha is loaded withglucosamines, which increase synovial hyaluronic acid
production. This supports the preservation of collagen and prevents arthritic pain. In the
same way it supports joint collagen, it also supports collagen of the entire body and
reduces the appearance of wrinkles on the skin.
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6. Cancer Prevention
Kombucha is alsobeneficial for cancer prevention and recovery. A study published in
Cancer Letters found that consuming glucaric acid found in kombucha reduced the risk
of cancer in humans.
President Reagan even reportedly drank kombucha daily as part of his regimen to battle
stomach cancer.
7.Weight Loss
Data from a study in 2005 showed evidence that kombucha improves metabolism and
limits fat accumulation. Though we need to see more studies before we can confirm
these results, it makes sense that kombucha supports weight loss since its high in acetic
acid (just like apple cider vinegar is) and polyphenols, which areproven to help increase
weight loss.

How to Make Kombucha

Kombucha is simple to make yourself, and because it can be a bit costly to buy bottled
kombucha almost every day, we recommend you give it a shot.
Here is a simple recipe for making your own kombucha at home. This recipe makes
about eight cups of kombucha, but you can also double the recipe to make more and
you still only need one SCOBY disk.

Kombucha Recipe

Yields: 8 cups
You need:
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1 large glass/metal jar or bowl that has a wide opening. You want to avoid using a
plastic jar or bowl because the chemicals in the plastic can leach into the kombucha
during the fermentation period. Its also possible that ceramic pots might cause lead to
leach into the kombucha once the acid comes into contact with the ceramic glaze.
Look for a big metal or glass jug/jar/bowl online or in large kitchen stores, and make
sure the opening is wide enough to allow a lot of oxygen to reach the kombucha while
it ferments.
1 large piece of cloth or dish towel to secure around the opening of the jar with a
rubber band. Its not recommended to use a cheese cloth since this allows particles to
pass through. You can even try using an old thin cotton t-shirt or some simple cotton
fabric from any textile store.
1 SCOBY disk. You will need to purchase a SCOBY disk and can find one either in
health food stores or online at very inexpensive prices. A SCOBY disk can be
vacuumed-sealed in a small pouch and shipped directly to your house for only a few
dollars, while still preserving all of the active yeast ingredients.
8 cups of water (preferably filtered, but people who use tap water feel this works fine
too). Some prefer using distilled water which will contain less contaminants or metals
than tap water will. Distilled water is inexpensive (only like 88 cents a gallon) and can
be found at most large drug or convenience stores.
1/2 cup organic cane sugar or honey. When it comes to sugar substitutions, some feel
that its not a good ideato substitute cane sugar for another kind of sugar, honey,
stevia or anything else. On the other hand some people have reported making
kombucha successfully with raw honey. The quality of the sugar is important in order
to avoid contaminants, so look for organic sugar. Yes, this is one of the few times well
tell you to use real sugar! Most of it is actually eaten by the yeast during the
fermentation process, so there is very little sugar actually left in the recipe by the time
you consume it.
4 black tea bags (preferably organic which some people have reported works better).
Some people also like to use green tea, although black tea is the kind used
traditionally in most cases.
1 cup of pre-made kombucha, which you can either buy or use from a previous
kombucha batch that you or a friend made.

Directions:
1. Bring your water to boil in a big pot on the stovetop. Once boiling, remove from the
heat and add your teabags and sugar, stirring until the sugar dissolves.
2. Allow the pot to sit and the tea to steep for about 15 minutes, then remove and
discard tea bags.
3. Let the mixture cool down to room temperature (which usually takes about one hour).
Once its cooled, add your tea mixture to your big jar/bowl. Drop in your SCOBY disk and
1 cup of pre-made kombucha.
4. Cover your jar/bowl with your cloth or thin kitchen towel, and try to keep the cloth in
plate by using a rubber hand or some sort of tie. You want the cloth to cover the wide
opening of the jar and stay in place, but be thin enough to allow air to pass through.
5. Allow the kombucha to sit for 710 days depending on the flavor youre looking for.
Less time produces a weaker kombucha that tastes less sour, while a longer sitting time
makes the kombucha ferment even longer and develop more taste. Some people have
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reported fermenting kombucha for up to a month with great results, so taste test the
batch every couple of days to see if its reached the right taste and level of carbonation
youre looking for.

Usually, the warmer your home is, the less time the kombucha needs to ferment. Once
youre happy with the taste, put your kombucha into smaller glass bottles (or whatever
type of bottle fits in your refrigerator), and refrigerate the kombucha for at least 24 hours
to allow it to cool and finish carbonating. Once its cooled, you are ready to drink your
homemade kombucha!
*Note that as the fermentation process happens, you will notice that the SCOBY disk
grows a second SCOBY disk. Many people call the SCOBY that you purchased and
used to make the kombucha the mother SCOBY and the second SCOBY that grows
the baby. The mother SCOBY is located on top of the baby.
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You can actually use the newly formed baby SCOBY to create a whole new batch of
kombucha, so you dont want to throw out the baby disk. Store the baby SCOBY in a bit
of already-made kombucha in a glass jar while not using it, so you have it on hand to
start a new batch when you want it. It will active for several weeks when its stored in
some kombucha at room temperature on a counter top. While some people prefer to
keep the mother scoby disk attached to the baby, others prefer to throw away the
mother SCOBY once the kombucha is finished fermenting.
It seems to work well both ways and keeping the mother disk hasnt caused any
reported problems or contamination. According to some sources, the mother disk can
keep fermenting new kombucha batches for about another month after its first use, but
then will become inactive and should be thrown away.

Making Flavored Kombucha:

The recipe above is for a basic, unflavored kombucha. You can try adding unique flavors
like fresh-squeezed lemon or lime juice;ginger root juice made by blending ginger
and water, blended berries, fresh-squeezed orange, pomegranate or cranberry juices;
or many other natural and low-sugar flavors.
We recommend doing this after the kombucha has fermented and is ready to drink,
although some people to prefer to add flavor-enhancers to the kombucha a day or two
before its done so the flavor can intensify. Either way to seems to work well, but keep in
mind that berries and other perishable fruits will not last as long as the kombucha itself,
so those will limit the time you have to store it.
Another thing to keep in mind is that flavored, bottled kombucha tends to have more
sugar than the plain kind. Some brands add very low-sugar flavors like lemon, lime, or
ginger juice which wont jack up the sugar content, but look out for kinds that are high in
added sugar and aggravate health problems.

Kombuchas Potential Side Effects

Most people experience great benefits drinking kombucha and have no negative side
effects. However, there are possible interactions and side effect symptoms to be aware
of, mostly in populations that already have weakened immune systems and digestive
problems. Side effects seem to be more of a risk when making homemade kombucha
because contamination is possible and the SCOBY disk and finished products both
arent tested for quality control, like they are when larger manufacturers produce them. If
youre going to brew your own, pay careful attention to using sterile equipment, clean
working spaces and high-quality ingredients.
A small percentage of people have experienced stomach upset, infections and allergic
reactions when drinking kombucha. Because kombucha has a high level of acidity, its
possible that this cancause problems for people with digestive problems like stomach
ulcers, heartburn, or any sensitivity to very acidic foods.
Its a good idea to start with a small amount in moderation and gradually work your way
up to drinking more in order to see if you have any negative reaction to it. Stick to about
8 ounces per day, especially in the beginning. To limit your risk, buy pre-made
kombucha thats been tested for bacterial contamination.
Other groups that might want to limit their kombucha consumption include: people with
leaky gut syndrome, those with very poor immune systems and pregnant women. More
information can be found below about risks related to those groups:
Use caution if you have a weakened immune system
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People who have compromised immunity due

to certain viruses like HIV/AIDS need to be
careful about consuming kombucha, since
there is always a possibility that the yeast can
grow harmful bacteria that can cause illness.
This is especially true of homemade
kombucha, where contamination is more likely
to happen if its brewed in an unsanitary
environment.
Women who are pregnant or nursing
While kombucha hasnt been studied much at
all in pregnant women, there is always concern
that pregnant women shouldnt consume
alcohol or caffeine, both of which are present
in kombucha in small amounts. Before more
formal research is conducted showing that its
completely safe, pregnant women are advised
to erron the safe side and avoid kombucha, or
at least to enjoy it in small quantities.
Those who cannot tolerate even low levels of sugar, caffeine or alcohol
Kombucha is brewed using black tea and sugar, which when fermented turn into alcohol
is very small amounts (only about 1 percent of kombucha is believed to be alcohol). For
people with existing diabetes, kombucha likely wont cause much of a problem
considering its very low in sugar (about 2 grams per 8 ounce), but its worth being
careful and monitoring blood sugar levels and related symptoms. For those with
digestive problems like IBS or anxiety disorders, the low level of caffeine in kombucha is
also something to be conscious of, since caffeine can sometimes aggravate these
conditions.
As you can see, kombucha boasts many health benefits, and you can even make it
yourself for a very low cost so you always have some kombucha within arms reach!So
drink up for your health!
References:
American Cancer Society. Kombucha Tea. Available at: http://www.cancer.org
Bhattacharya S, et al. Protective effect of kombucha tea against tertiary butyl
hydroperoxide induced cytotoxicity and cell death in murine hepatocytes. Indian J. Exp
Biol 2011; 49: 511524.
Bhattacharya S, et al. Hepatoprotective properties of kombucha tea against TBHPinduced oxidative stress via suppression of mitochondria dependent apoptosis.
Pathophysiology 2011; 18:221234.
Banerjee D, et al. Comparative healing property of kombucha tea and black tea
against indomethacin-induced gastric ulceration in mice: possible mechanism of
action. Food Funct 2010; 1: 284293.
Danielian LT. Kombucha and Its Biological Features. Meditsina, Moscow, 2005.
Dufresne C, et al. Tea, kombucha and health: a review. Food Res Int 2000; 33: 409
421.
Fu NF, et al. Clearance of free silica in rat lungs by spraying with chinese herbal
kombucha. Evid Based Complement Alternat Med 2013; 2013:790792.
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Marsh AJ, et al. Sequence-based analysis of the bacterial and fungal compositions of
multiple kombucha (tea fungus) samples. Food Microbiol 2014; 38:171-8.
Rashid K, et al. An update on oxidative stress-mediated organ pathophysiology. Food
Chem Toxicol 2013; 62:584-600
Sai Ram M, et al. Effect of kombucha tea on chromate(VI)-induced oxidative stress in
albino rats. J Ethnopharmacol 2010; 71: 235 240.
Vna I, et al. Current Evidence on Physiological Activity of Kombucha Fermented
Beverage and Expected Health Effects. J Med Food 2013; [Epub ahead of print]

Read Next:Vitamin B12 Benefits That Youre Probably Missing

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This entry was posted in Digestive Health, Nutrition, Natural Remedies and tagged benefits of kombucha, dr. axe, health articles, Is
Kombucha Good For You, Is Kombucha Healthy?, kombucah side effects, Kombucha Benefits, Kombucha health benefits, probiotic foods,
probiotics, real food. Bookmark the permalink.

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Littledove says:
March 23, 2015 at 6:08 pm

Making my third batch of Kombucha, love it, But I am concerned since reading some of the the articles
on this site. I have an auto immune disease, psoriasis on feet, top, bottom, sides and starting up my
legs, also on both palms. They crack peel and somestimes bleed. Many days I am not able to walk or
use my hands. I started making milk kefir, cultured veggies, sourdough bread and just added
kombucha. Do you think the kombucha is safe?
Chrissy the Hyphenated says:
March 23, 2015 at 9:11 am

advised to air should say err not air.

Dr. Josh Axe says:
March 23, 2015 at 9:19 am

Thanks for letting me know!

Teboho says:
March 20, 2015 at 1:55 am

I use Kombucha all the time and I even make my own. I however would like to caution people against
flavoured kombucha. I am not a chemist necessarily but would the organic compounds in fruits react
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with the bactrium and yeast in Kombucha to form some harmful formaldehyde?
Shirley says:
March 16, 2015 at 4:05 pm

Kombucha and diabetes, type 2, good or bad. My ph test is between 3.0 and 3.2 when I process my
kombucha. Info please.
Dr. Josh Axe says:
March 23, 2015 at 1:53 pm

Check this out: http://draxe.com/diabetes-natural-cures/

Krista says:
March 15, 2015 at 11:08 am

Its err on the safe side on air on the safe side. Just fyi
Dr. Josh Axe says:
March 23, 2015 at 1:33 pm

Thanks Krista! I fixed it :)

Corey says:
March 15, 2015 at 9:39 am

Is kombucha safe for nursing mothers? Ive come across different opinions. If so, how much water
intake would be necessary to flush out toxins and keep them from entering breast milk? Thanks!
Dr. Josh Axe says:
March 23, 2015 at 1:34 pm

Each person is different although Ive had many patients consume it without any issues. I would
consult with your physician
Marti says:
March 15, 2015 at 8:59 am

I was drinking Kombucha daily, and had what I think is herxheimer reaction, which I am still working on
clearing up. I researched and understand that it is Candida die off reaction, I am now leery to try it
again, even though I think I have candida overgrowth. Suggestions please.
Dr. Josh Axe says:
March 23, 2015 at 1:35 pm

Check these out:

http://draxe.com/candida-symptoms/
http://draxe.com/candida-cures/
Michael says:
March 12, 2015 at 10:16 pm

Hi Dr. Axe, can we use the mother scoby to start another new batch of Kombucha instead of throwing
it away after the fermentation process ? Thank you.
Heather says:
March 15, 2015 at 8:00 pm

Yes I reuse my mother all the time!! After several months youll want to stop using it bit definitely
not just after 1 batch. Also do NOT use a metal containe because metal kills the scoby if its in
contact for long periods!!
chelle nelson says:
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March 6, 2015 at 9:24 am

I entered my email for sign up for newsletters and such. Went to download the free items and it
disappeared. Need to download them how to access without adding email again.
Dr. Josh Axe says:
March 10, 2015 at 2:57 pm

Sorry about that! Please email micah.draxe@gmail.com for customer service and help with
getting those items!
shea roberts says:
March 2, 2015 at 12:15 pm

I have been diagnsed with mycotoxin exposure and possibly lymes with mthfr hetero-a1298c and
wondered would this be beneficial for me to drink or should I stay away from yeasty, fermented foods? I
have had a difficult time trying to figure out what foods are good for me in this detoxing process and
which ones I should stay away from. I know even though some food are healthy foods, they are not
healthy for me at this stage. Thank you for your advice, Shea Roberts
Dr. Josh Axe says:
March 5, 2015 at 11:48 am

Supplementing with clay and probiotics may be beneficial. Also check this out:
http://draxe.com/lyme-disease-natural-remedies/
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