Pros and Cons of this Magical Drink

Kombucha—fermented tea created from a Symbiotic Colony of Bacteria and Yeasts (SCOBY)—is commonly hyped up as being a magic elixir. Regular consumers claim this tea potion aids weight loss and digestion, serves as an anti-aging regimen, helps prevent cancer, improves liver function and supports overall immunity.

However, like with many things, pros come with cons.

Although this incredible tonic is now popularly marketed on a large scale for its countless health benefits, kombucha can also have negative side effects if consumed too frequently.

Why kombucha is so great:

Bacteria and yeasts in kombucha work to eradicate most sugars from the tea, transforming the liquid into a fizzy, semi-tart, delicious drink.

Kombucha is high in Vitamin B—protecting the pancreas and liver.

It’s also rich in enzymes that help detoxify the body, high in glucosamine that helps joints and prevent arthritis, and packed with probiotics—helping to aid digestion and ensure gut health.

Hannah Krum of Kombucha Kamp shares in her new book, The Big Book of Kombucha:

“Kombucha is often referred to as a gateway food, because this one health-promoting choice can lead to a whole host of others, bringing balance to body, diet and lifestyle. With regular consumption, kombucha can be part of deep, positive changes in all aspects of life….We are living in a bacterial world, and I am a bacterial girl!”

So what’s the problem?

The main issues are frequency and quantity that people consume kombucha. A lot of health experts will advise drinking kombucha every day, but I strongly disagree.

While I love kombucha and appreciate its benefits, I believe everything should be done in moderation!

If you are taking medications, are an alcoholic, diabetic, alcohol sensitive, caffeine sensitive, sugar sensitive, or have Candida…kombucha may not be the drink for you. Symptoms of SIBO can be revealed or exacerbated through drinking kombucha. In some cases it can trigger acid reflux or heartburn and possibly irritate ulcers.

Read below to see some of the negative experiences people have had drinking it.

How to get all of the benefits with none of the buzzkills:

While kombucha is not a magical drink with wizardry powers, if drank in moderation this yummy concoction can provide health benefits like increasing your bacterial diversity, which helps prevent chronic disease.

One of my Fermentationists, Gayle, calls kombucha the “designated driver’s drink” while out at the bar.

The key to reaping the benefits of kombucha without the negative repercussions is to be aware of how often you’re drinking it and how it’s making you feel.

In general, I recommend drinking kombucha a couple times a week or daily in 2-4 ounces. If you’re weaning off soda then you’re fine to drink it more regularly until you get off the pop. Kombucha is one of the gateways to fermentation. It is sweeter and more palatable than some of the more intense sour ferments out there. Over time you’ll get used to the sourness and become fond of the other ferments.

Here are some of my clients’ personal experiences with kombucha:

Kevin Gianni of Annmarie Skin Care, “the only dark side of kombucha is when you run out…. lol… we have it on tap at the office here” 🙂

Elissa, “I used to drink lots of kombucha and loved the different flavors at the store. I also liked the idea that it was healthy, until I got a “baby” from a neighbor (that was super fun, like sharing sourdough starter) and realized how much sugar and caffeine it got fed! Yikes!”

Morray, “I have done kombucha on/off for a couple of years. I could definitely tell when it was not agreeing with my system (bloating and digestion just off), removed it for a time and have been drinking it again for a few months with no issues. I think the amount is key and I do better WITHOUT the second ferment. I have never really liked carbonation…”

Catherine, “I started making kombucha five years ago and loved it, drank it almost daily in amounts of 4 to 12 oz with no ill effects, I rarely used a second ferment. Then over time I developed SIBO and noticed increasingly that I didn’t feel as well after drinking it. This actually helped clue me in that I had SIBO. I was drinking it less and less so I stopped producing it at home. After a year or so without it I took a sip from my husband’s Celestial Seasoning kombucha as we were shopping in Sprouts Market one day and holy cow, one sip was enough to blow my gut up to basketball proportions. I think that brand has inulin added to it. I didn’t touch kombucha again until I got an all clear signal from my retest for SIBO. Now I respect the power of the ferment more and I limit my kombucha use to keeping a bottle of GT in the fridge on occasion and sipping from it as I’m passing through the kitchen. I do the same thing with Kevita Lemon Ginger Tonic. My sister also finds she feels best taking kombucha an ounce or so at a time. Hope this helps.”

Myra “The first time I ever tried it was in this program [FCP]. I thought it tasted like “hard” iced tea. I like that sort of thing!” 😉

Shawn, “Like Myra, the first time I tasted it was in this program. I only had one drink of it since I do not tolerate caffeine or sugar well. My daughter loves it however, so I am continuing to make it for her. She says it is so much better than any of the many different kombuchas she has purchased from stores, and that she never wants to buy any again! This summer she wants me to teach her how to make it so she can make it herself and experiment with different flavors.”

Marlies, “I drank a lot of it for about 2 years, about a year ago. I did not realize then that drinking it in large amounts ( as to was sold in large bottles) was not a good idea. My teeth started to ache and I suspected it was causing my candida problem to flair up. Now I have it on occasion.

Jennifer Delaney I can drink it on occasion, but if I start drinking too often I start getting headaches. I am prone to food related migraines and know certain things must be done in moderation for me.”

Jane, “We as a family like Kombucha . We go through a lot of it. I have a hard time keeping up to the making of it. I do not find the alcohol in it affects us in any way. I don’t know what the alcohol content is but I’m sure it has a low alcohol content. We have been drinking it for about two years now. I really like Kombucha and gingerale mixed together. My favourite way of drinking it. I was diagnosed borderline diabetic but was able to reverse that diagnosis. I think that the Kombucha may have a part in that. Im not sure. I know lifestyle changes affect that also. Eliminating processed foods, sugar etc. My daughter had a histamine reaction to it. She does drink it but less of it now.”

Laura, “My son, by drinking kombucha regularly, has gone from borderline constipated to 3 poops a day! He spends so much less time in the bathroom, it’s awesome.”

Comments

If you are looking for more information about healing IBS, allergies, autoimmune issues and more join me for a free webinar at Gut Rebuilding Programs. On the website you’ll find free resources and videos.

If you want to learn how to make your own probiotics at home learn how to make my award-winning sauerkraut.

You can also go to Summerbock.com for more information, recommended supplements, as well as my blog Guts and Glory, where I post up-to-date health articles and other useful wellness information.

If you are interested in working with me personally, sign up here.

You can also join me on Facebook or Instagram where I post fun ferments and interesting tips to make your belly better!