All About Kombucha Tea

Kombucha tea is a drink that originated centuries ago in Asia. It is a fermented beverage made from a starter culture composed of a combination of yeast and bacteria. The starter, a flat, disk-shaped culture, commonly called the "mushroom" or "mother," is placed into a jar containing black or green tea and sugar, and allowed to ferment for 1-2 weeks. The mushroom will float, and during the fermentation process, a second "baby" mushroom will grow from the top. By propagating these baby cultures, the starter can be kept going indefinitely. The original mushroom starter can be reused, but should be discarded when it turns dark brown.

During the fermentation process, the yeast of the kombucha culture produce alcohol, and the bacteria change the alcohol into acetic acid. The finished brew has a low alcohol content and is not considered to be an alcoholic beverage. It is very acidic, with a pH of about 3.

Health Benefits of Kombucha Tea

Kombucha is said to strengthen the immune system and detoxify the body. Proponents also claim that it is good for a broad range of conditions, including HIV, cancer, chronic fatigue syndrome, arthritis, multiple sclerosis and digestive disorders, as well as improving vision, improving the condition of skin and joints and boosting energy. Most of the health claims are anecdotal, and there have been no published scientific studies on the health benefits of kombucha.

Health Concerns about Kombucha Tea

There have been reports of people becoming ill after they drank kombucha tea. The most serious report is that two women were hospitalized with acidosis, an abnormally acidic condition of the body fluids, after both of them drank kombucha tea made from the same starter. One of the women died of cardiac arrest, and the other later recovered. Although there is no proof that the tea was the cause of their illness, the FDA recommends that consumers use caution when brewing and using kombucha tea.

Due to its high acidity, kombucha should not be prepared in painted containers, lead crystal or ceramic pots because the acid can cause harmful substances to leach out into the liquid.

There is a risk that kombucha will become contaminated with mold or harmful bacteria during the fermentation process, and it is recommended that people with impaired immune systems, such as those suffering from AIDS or cancer, should consult a medical professional before drinking the tea.

Sources:

Kombucha, Wikipedia http://en.wikipedia.org/wiki/Kombucha

Brent Bauer, MD. What is Kombucha Tea? Mayo Clinic http://www.mayoclinic.com/health/kombucha-tea/AN01658

American Cancer Society http://www.cancer.org/Treatment/TreatmentsandSideEffects/ComplementaryandAlternativeMedicine/DietandNutrition/kombucha-tea

Gunther W. Frank, How to Make Your Own Kombucha Tea http://www.kombu.de/anleit-e.htm