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7 Reasons to Drink Kombucha Every Day

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) that’s 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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The sugar-tea solution is fermented by bacteria and yeast commonly known as a

“SCOBY” (symbiotic colony of bacteria and yeast). Although it’s 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:

Gluconacetobacter (>85 percent in most samples)

Acetobacter (<2 percent)

Lactobacillus (up to 30 percent in some samples)

Zygosaccharomyces (>95 percent)

Ultimately, this cocktail of good bacteria interact together in a unique way to produce

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 is in 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 kombucha’s ability to prevent and heal leaky gut and

stomach ulcers. No surprise to us, in some instances it’s 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

fight candida 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 doesn’t mean that kombucha isn’t effective or is exacerbating the problem, just that

gut problems aren’t always a straight path to healing and at times some patience or trial

and error is needed.

3. Energy

Kombucha’s ability to invigorate people is credited to the formation of iron that 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) was discovered

during the kombucha fermentation process that’s 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 with glucosamines, 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 also beneficial 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 it’s high in acetic

acid (just like apple cider vinegar is) and polyphenols, which are proven 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. It’s 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. It’s 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 it’s not a good idea to 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 we’ll

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 it’s 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 7–10 days depending on the flavor you’re 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

12/16/2015 7 Reasons to Drink Kombucha Every Day ­ Dr. Axe

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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

you’re looking for.

Usually, the warmer your home is, the less time the kombucha needs to ferment. Once

you’re 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 it’s 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 don’t 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 it’s 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 hasn’t 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 it’s 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 won’t jack up the sugar content, but look out for kinds that are high in

added sugar and aggravate health problems.

Kombucha’s 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

aren’t tested for quality control, like they are when larger manufacturers produce them. If

you’re 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, it’s

possible that this can cause problems for people with digestive problems like stomach

ulcers, heartburn, or any sensitivity to very acidic foods.

It’s 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 that’s 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 it’s brewed in an unsanitary

environment.

Women who are pregnant or nursing

While kombucha hasn’t been studied much at

all in pregnant women, there is always concern

that pregnant women shouldn’t consume

alcohol or caffeine, both of which are present

in kombucha in small amounts. Before more

formal research is conducted showing that it’s

completely safe, pregnant women are advised

to err on 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 won’t cause much of a problem

considering it’s very low in sugar (about 2 grams per 8 ounce), but it’s 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 arm’s 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:       511–524.

Bhattacharya S, et al. Hepatoprotective properties of kombucha tea against TBHP-

induced oxidative stress via suppression of mitochondria dependent apoptosis.

Pathophysiology 2011; 18:221–234.

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: 284–293.

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.

12/16/2015 7 Reasons to Drink Kombucha Every Day ­ Dr. Axe

http://draxe.com/7­reasons­drink­kombucha­everyday/ 10/14

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.

 Vīna 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 You’re Probably Missing

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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

12/16/2015 7 Reasons to Drink Kombucha Every Day ­ Dr. Axe

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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? I’ve 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 I’ve 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 you’ll 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 it’s 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

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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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