Kombucha – A Magic Potion Or A Toxic Drink?

Post date: Jan. 29, 2009 8:02 p.m.

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Kombucha – A Magic Potion Or A Toxic Drink?

There has been an ongoing debate as to whether Kombucha is a magic portion or a useless and even toxic drink. Scientists from all over the world have started to make research after research trying to reveal the mystery behind this ancient beverage. Thousands of years ago, people started drinking Kombucha and there is historic evidence to back it up. Kombucha has been reported to help against a large number of diseases, as a matter of fact, the number is so large that people get sceptical over it.

The Kombucha tea is gaining popularity all over the country at a tremendous pace. Now, with the trend of living and eating healthy, the growing interest in Kombucha seems quite normal as more and more people are turning to traditional medicine based on herbs. Some reporsts say that right now, more than three million Americans are growing the fungi.

When it gets fermented, Kombucha creates a sparkling beverage, similar to wine and apple juice in taste. Friends of the drink claim that it improves vitality, raises T-cell numbers, lowers blood pressure, eases aches and pains of arthritis. Others thouhg, share the opinion that it’s nothing more than a marketing trick and could even be dangerous.

Paul Stamets who works as a mycologist in Olympia, Washington says the following regarding Kombucha: “This is potent stuff and the risk for contamination is high. It could be a fabulous addition to drug therapies, but we have little idea of what it is, no idea what its side effects are and no doubt that it can become contaminated by spores in the air. You could kill yourself or your friends with a contaminated culture.” Yet, the Fedeal Food and Drug Administration has not received a single report of adverse reactions related to Kombucha.

Bottom line is that if Kombucha is not properly cultivated, there is a serious risk of contamination, so it’s important that you are able to acquire a safe Kombucha. The drink definitely works, since so many people are crazy about it, but it’s of critical importance to cultivate it carefully with the necessary know-how.

You can make Kombucha tea in your home at a really low cost. The entire preparation process is quite easily if you know what you’re doing. When you work clean and add the required substances in the right direction, there is no doubt that you will have an excellent Kombucha beverage. If you are following proven instructions, you can definitely produce a tasty and effective drink without any health risks involved.

Check out our friends at www.GetKombucha.com for quality brewing kits.

BeWellBuzz

Our mission and goal is to provide you with the best, factual natural health information on the internet. Created by Larry Oz, a natural health journalist who seeks to empower people informational tools needed to make educated health decisions. Please spread this article far and wide by sharing it with family and friends. As always, please seek professional advice before implementing any practice.BeWellBuzz.com is brought to you by Halcyon Publishing.

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Comments (15)

Donna | Healthy Recipes
February 27, 2009 at 6:26 pm
You refer to the Kombucha culture as fungi, but it’s not. It’s an organism consisting of yeasts and bacteria.
It can become contaminated, and you can brew a bad batch, although I’ve never had it happen personally I have read other’s accounts of this happening. If this happens you have to be willing to dump your batch, including the SCOBY (the culture, the bit you see floating in the jar) if necessary.
You can also bottle your own for a more effervescent drink.
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- Buzz Team
  February 27, 2009 at 6:36 pm
  Thanks for the clarification Donna. It’s very important to make sure you tea is contaminant free. A batch that has mold can be dangerous especially to those that have compromised health. Check out http://www.thekombuchadiet.com for information on how to brew kombucha at home properly.
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- kpea
  July 11, 2010 at 4:26 am
  Isn’t yeast classified as a unicellular fungi? And
  “The drink definitely works, since so many people are crazy about it” doesn’t really seem to keep in line this sites intention to stay away from information that hasn’t been scientifically validated and proven to be true. I know that there is data to support the benefits of Kombucha and it would have been nice to have it provided in a more thorough and deliberate article.
  Thank you.
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  - dave
    April 25, 2011 at 10:29 am
    I cured my constant sinus problems with just 6 months of kombucha tea and now don’t get sick.
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The S.E.E.D.
March 1, 2009 at 12:34 am
“no doubt that it can become contaminated by spores in the air”
I’ve never heard of this contamination of a culture before and it shouldn’t happen (easily) anyway because of what Kombucha is all about, i.e. an anti-microbial culture of a variety of lifeforms that fight OFF [and not invite or allow] contamination. Its supposed property of being able to stave off cancer is related to this.
The person who quotes the above states that he has no idea of what Kombucha is or can do, but “has no doubt”… blablabla. Give me proof or research, what’s this “i have no doubt” stuff about?
Frankly the above article appears to be about fear-mongering. “This is unknown, that is unknown”… If you don’t have anything to say about it, why offer an opinion and write about it?
“Bottom line is that if Kombucha is not properly cultivated, there is a serious risk of contamination”
This is not the “bottom line”.
The ‘bottom line’ is that Kombucha appears to offer protection and health where standard medicine if failing. Research it, be critical, yes, but brewing Kombucha is apparently safe ["Yet, the Fedeal Food and Drug Administration has not received a single report of adverse reactions related to Kombucha"], so what’s all the fuss about? Any idea how many so-called safe products DO create bad side-effects? Compared to those options, Kombucha is a saint. Apparently.
Since reading about the dangers of fungi and yeast, i’ve been hesistant to drink Kombucha, but, who knows, it could be a safe or even good fungus/yeast. When you make your own, it offers LIVE food that will be a source of living enzymes a lot of people [with poor diets] can use.
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- Buzz Team
  March 1, 2009 at 1:19 am
  Thanks for the comment. Fact is Kombucha has to be cultivated in a sterile environment. If it does become contaminated and it can quite easily, it is dangerous to drink. Kombucha is acidic enough to kill most harmful bacteria that might try to grow during fermentation. But harmful molds, such as species of Aspergillus, can grow, and in unsanitary conditions, harmful bacteria can too. How dangerous depends on your state of health. This unwelcome bacteria can feed your illness. Signs of contamination are clear as long as you know what to look for.
  We have made kombucha for a while now without any issue but we also use an Aranizer to clean the air and use hydrogen peroxide to sterilize the brewing container and any utensils used. Kombucha is most definitely beneficial to health and should be consumed that is for sure. The benefits of kombucha are abundant, that is most definitely clear. The stuff bought in the store is second rate, not at all comparable to a brew that is made carefully at home which is alive and rich in beneficial acids, vitamins, and enzymes. To learn more we urge you to go to http://www.thekombuchadiet.com
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Amber Murphy
March 9, 2009 at 5:25 pm
I am good friends with a raw foodist in Central Florida who works for the department of agriculture and has her own lab which she uses to test kombucha and all sorts of other things regularly. Unlike sprouts, which mold easily, especially in this climate, kombucha is not typically prone to contamination. She cultures gallons of kombucha consistently for herself and others and tests every batch. I only recall her needing to throw one batch out in 5 years.
Also, it appears that kombucha grows best with a specific type of tea, and sugar. Raw, of course! Honey and agave are not favored by the organism and do not tend to produce the most benefit.
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- Melody
  July 21, 2010 at 5:20 pm
  Hi Amber,
  Do you mind telling me which type of sugar and tea your friend uses. I always used Lipton tea and regular white sugar. I don’t have Kombucha going right now but may get some going again in the future. Where did you all get a baby from? I have bought from Betsy Pryor in the past but it takes a long time to get it in the mail.
  Thanks,
  Melody
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Dennis Howard
March 23, 2009 at 1:37 pm
I’ve cultured Kombucha for years now and never had a problem with contamination. I’ve cultivated it on extended road trips in my glass containers in my car as well as at home. While the movement of the car is not the best (it apparently grows faster if not agitated), there have still never been any problems. The only problem I have ever had is letting it go for too long, it turns to vinigar and you have to throw it out.
Please be aware of your own body, its needs, and always be careful of course. The first times I brewed kombucha I was hesitant and a little freaked out (am I doing this right? Will I die if I drink it? etc…) After a while you become comfortable and know when the batch is done, know what it should taste like, etc…
Good luck to all!
PS you have to remember that the FDA also thinks that mainstream drugs are ok and the horrible side effects are acceptable…. How can we really trust these guys???
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Karen
May 5, 2009 at 7:04 pm
Kombucha made correctly is acidic enough to inhibit harmful bacterial growth. It is not difficult to keep the bacteria and yeast of the SCOBY (Symbiotic Culture Of Bacteria and Yeast) in balance, and with normal washing and a relatively clean kitchen, there is little chance you will get contamination. It’s a basic recipe that can be adjusted to create different tastes. With a little bit of research, it’s easy. Don’t be afraid to try brewing! I always have a few gallons brewing and probably drink more than most people, but I can’t imagine life without it now. And I’ve never had a bad batch.
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- Melody
  July 21, 2010 at 5:22 pm
  Hi Karen,
  Do you mind telling me your basic recipe and the different options you have tried for different tastes. I was always afraid to change anything for fear I would kill it.
  Thank you.
  Melody
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Barbara
April 21, 2010 at 7:41 am
I am new to Kombucha tea but have been very successful making it. I don’t drink as much as I make but even when it turns to vinegar you can use it for such things as cleaning your toilet tank and bowl, probably even windows, although I haven’t tried it. You don’t need to throw it out.
I happen to like the taste of vinegar so when it does turn I drink it but just small amounts daily.
I am concerned about contamination so I will be doing some research on th to see if there is a way to test for contamination (other than seeing mould).
I am about to make my first trip with a piece of my scoby, I named Audry, for my daughter. I have used a very small canning jar with lid (enamel lined) which weighs 7 oz and put only enough scoby and “tea” so that I can get it through security (I hope). I wonder what kinds of containers other people have used to transport their scobys.
When get back I want to start using green tea (I’ve just been using my favorite black tea).
What have other people experimented with.?
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Pat
July 11, 2010 at 12:29 pm
FDA removed all the D.T.’s Kombucha from Whole Foods due to the high alcohol content(so they say). Don’t know when it will be back on the market.
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Steve Thompson
July 19, 2010 at 4:34 pm
I’ve been home brewing Kombucha for about 20 years and have probably had most of the experiences anybody above has talked about or been afraid of. I brew mine in a 5 quart glass apothecary jar. If the mixture gets moldy (happend to me once or twice) you’ll see the fuzz or recognize the moldy (like bread) taste. Once or twice vinegar flies got thru the cover and laid eggs so you get fly larvae. Not that its appealing but even if you drink it, it’s just more meat. In either case toss it out and brew a new batch. I’ve never tested it and never worried. The only cleanliness you need is standard kitchen behaviour. Wash your hands before you handle the scoby.
My oldest and best scoby was over 800 years old from Bulgaria before my Mom inadvertantly killed it about 5 years ago. Every batch took a week and was identical, smooth and tasty. Since my source died at 103 I’ve brewed new batches from friends and strangers and starts from the internet and store bottles like GT are less consistent in their “brew time & tastefulness.”
I’m never sick so I guess the best way to test it is to drink kombucha and then an amount of alcohol you know would make you act drunk or woozy and see if you aren’t. I haven’t been drunk since Kombucha so all mine seem to work despite the now inconsistent taste.
The scoby eats the sugar so I don’t see any benefit in bothering to feed it agave or anything exotic or expensive.
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Not Impressed
July 27, 2011 at 7:56 pm
Your article says it obviously works because so many people are crazy about it ? Are you retarded? People where crazy about drilling holes in your head at one period of history, does that mean it obviously worked ? How about the blood letting craze? I am unbiased about the drink either way, just citing some piss poor journalism.
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