Kombucha

Kombucha is a fermented beverage made from tea, sugar, yeast, and bacteria. Believed to have been invented or discovered in ancient China around the third century BCE, it was used as a health-enhancing beverage. It was said to help digestion, the immune system, inflammation, and other health conditions. Although it was first consumed more than two thousand years ago, kombucha enjoyed a resurgence in popularity in the early twenty-first century. Claims of its health benefits have been under review since this increased interest.

Background

Kombucha is made by mixing either green or black tea, sugar, yeast, and bacteria, and allowing the mixture to sit unrefrigerated for about ten days. The combination of yeast and bacteria is known as a culture or a mother culture. It is also sometimes known as a fermentation starter or simply a starter. Fermenters also refer to it as a SCOBY, for symbiotic culture of bacteria and yeast.

A culture introduces microorganisms such as yeast or bacteria to another food. The microorganisms digest part of the food and release other substances into the mix. These substances, which can include lactic acid, carbon dioxide, hydrogen, and ethanol, change the original food in some way and impart a characteristic taste that can be sour, tangy, or even sweet, depending on the food. Many common foods are the result of a fermentation process, including bread, wine, beer, pickles, sauerkraut, and yogurt.

The origin of kombucha is somewhat unclear. It is generally believed to have been either discovered or invented around 220 BCE in China. From there, the beverage's popularity expanded to Russia and Japan. The origin of its name is even less clear but is thought to have come from Japan. Even the pronunciation of the name is less than certain, with the most common variation being kum-boo-cha.

It is also known as Manchurian tea, Russian tea, or mushroom tea. The first two names come from areas of the world where kombucha is popular; the latter comes from the beverage's appearance, not its ingredients. When kombucha is fermenting, the yeast and bacteria form a thick gelatinous substance that floats on the top of the liquid. This floating cloud of yeast and bacteria resembles a mushroom and gives the beverage its nickname. The microbe mushroom is skimmed off before drinking and is used to start future batches of kombucha.

Overview

The fizzy beverage that results from the fermentation of tea with sugar and a culture is described as having a sweet/sour taste like tart apples mixed with overripe cider or vinegar. Some people enjoy the taste, while others find it unappealing. While it has traditionally been a homemade beverage, in contemporary times it is available in many areas in a commercially made form.

Kombucha has existed for centuries, but gained renewed interest in the early part of the twenty-first century as part of a movement toward alternative ways to maintaining health. The drink was used for hundreds of years because proponents believed its fermented nature provided many health benefits. Historically, it was used for digestive ailments, inflammatory conditions such as arthritis, and the prevention of certain cancers. Some also believe that kombucha can treat conditions as varied as high blood pressure, acne, constipation, headaches, anxiety and stress, and fatigue. However, scientific evidence backing these claims has been scarce.

Tea does have a number of natural components that can help with some of these conditions. For example, green tea naturally contains antioxidants that help prevent damage to cells and that also help to kill off some bad bacteria. Research has indicated that green tea can also help with blood sugar and cholesterol levels, and may have some effect on weight loss. Some studies have also shown the antioxidants found in green tea might help liver function, control infections, and make the body less susceptible to certain cancers. These benefits remain once the tea is fermented.

The other purported benefits of kombucha come from the fermentation. This process fills the kombucha with millions of probiotics. Probiotics are good bacteria and yeast that are helpful to the processes of the body. Human bodies are full of bacteria and yeasts, both good and bad. Bad bacteria cause infections and illnesses, but good bacteria benefit the body. They help with digesting food so more nutrients are released, and they help eliminate some of the bad bacteria. Researchers are working to understand more about probiotics and their role in health. However, it is believed that they are important in digestion and that having more good bacteria than bad can be a factor in other conditions as well. These include diseases such as arthritis, skin conditions, cancer, and obesity.

While kombucha is known to be a good source of probiotics, the full role probiotics play in helping with overall health is still unclear. The benefits of the addition of probiotic-rich fermented foods such as kombucha to one's diet require additional research. Experts also warn of some potential dangers involved in consuming kombucha.

For example, the fermentation process used to make kombucha produces alcohol. Although it is generally a small amount, there is some risk of intoxication with some kombucha beverages; those sold in the United States are labeled with alcohol content and some require the purchaser to be the legal drinking age. Another risk comes from the bacteria and yeast used to ferment the tea. While the process creates good bacteria, it can also result in bad bacteria that can cause stomach upset and illness. At least one person is known to have died from drinking kombucha. This is a greater risk when consuming a homemade version of the beverage, since the risk of contamination is greatest in the less controlled environment of a home. Some batches of homemade kombucha have also been found to be contaminated with lead or other substances that leached out of the container in which it was fermented.

For these reasons, experts recommend that those who wish to try kombucha purchase commercially made products. They also recommend that children, elderly persons, and individuals with compromised immune systems use pasteurized versions of the beverage. These are heat-treated to kill harmful bacteria; however, they may also include fewer probiotics because of the pasteurization. Experts also recommend that those who wish to try home brewing kombucha spend time studying the techniques and take steps to ensure good sanitation processes are followed.

Bibliography

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