Kombucha is a fermented sugary-tea mixture that has been popular for a few years, and is picking up traction in 2017. There are plenty of brands that sell the tea in stores, but there are also a lot of fans who have opted to make it at home. Whether you’re making it or buying it, my advice to you would be to put a halt to that habit ASAP.
‘Booch comes from a “mother” or SCOBY (symbiotic culture of bacteria and yeast). SCOBY is fermented along with tea and sugar, to create the tart drink.
Let’s take this piece by piece and break it down –
1. Candida/ Yeast
Yeast is the cause of numerous health issues. Candida is a fungal infection that can take over the body at a cellular level. Most men and women are familiar with yeast infections, but there are numerous other issues associated with yeast, including but not limited to:
- Panic attacks
- Cravings for sweets
- Bad breath
- White coat on tongue
- Brain fog
- Hormone imbalance
- Joint pain
- Loss of sex drive
- Chronic sinus and allergy issues
- Digestive problems (gas and bloating)
- Weak immune system
- Hair loss
The same Candida fungus that causes these issues, is in the “mother” that is fermented to make Kombucha. You’re essentially drinking a yeast infection.
I’ve seen firsthand that many Kombucha drinkers have experienced these side-effect, especially hair loss.
2. You could be absorbing metals and fluoride
SCOBY is biosorbent, meaning that it binds to heavy metals and toxins.
According to Body Ecology, “Biosorbents are used to clean up the environment and wastewater.
Indeed, several studies have found that a kombucha tea fungus effectively removes heavy metals like copper, chromium, and arsenic from wastewater. (9)(10)
Other research shows that kombucha itself contains small amounts of lead and chromium. There have even been a few documented cases of lead poisoning from kombucha. (11)(12)
If you’re concerned about fluoride, a 2008 study published in Food Chemistry found kombucha to contain as much as 3.2 mg/g of fluoride. (13) This is significantly more than what’s found in unfermented black tea.”
3. High sugar content
Between 19% and 34% of the table sugar used to ferment Kombucha remains in the drink after 7-21 days.
Sugar is linked to:
- And much more –
4. There’s no evidence to prove its health benefits other than a few tests on animals. There are no clinical trials that prove there are any health benefits on humans.
5. Potentially dangerous to your health.
So that all sounds terrible, but the exciting news is that there are other options and ways to get your fill of fermented foods and probiotics.
- Bone broth – packed full of probiotics, good fats, and protein
- Coconut Kefir – assits in digestion, fights cancer, tons of probiotics, immune system booster
- Daily Probiotic – you can take a probiotic or even do a probiotic booster to help rebuild good gut bacteria
I would love to hear about your experience with Kombucha and if any of those crazy symptoms relate to you!