Kombucha Health Benefits _ Food Renegade

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4/12/13 Kombucha Health Benefits | Food Renegade

www.foodrenegade.com/kombucha-health-benefits/

Kombucha Health BenefitsWritten by KristenM

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Have you heard of Kombucha, the beverage the ancient Chinese called the Immortal Health Elixir? Its been

around for more than 2,000 years and has a rich anecdotal history of health benefits like preventing and fighting

cancer, arthritis, and other degenerative diseases.
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www.foodrenegade.com/kombucha-health-benefits/ 2

Made from sweetened tea thats been fermented by a symbiotic colony of bacteria and yeast (a SCOBY, a.k.a.

mother because of its ability to reproduce, or mushroom because of its appearance), Kombucha didnt gain

prominence in the West until recently.

In the first half of the 20th century, extensive scientific research was done on Kombuchas health benefits in

Russia and Germany, mostly because of a push to find a cure for rising cancer rates. Russian scientists

discovered that entire regions of their vast country were seemingly immune to cancer and hypothesized that the

kombucha, called tea kvass there, was the cause. So, they began a series of experiments which not only

verified the hypothesis, but began to pinpoint exactly what it is within kombucha which was so beneficial.

German scientists picked up on this research and continued it in their own direction. Then, with the onset of the

Cold War, research and development started being diverted into other fields. It was only in the 1990s, when

Kombucha first came to the U.S., that the West has done any studies on the effects of Kombucha, and those are

quite few in number. As is typically the case in the U.S., no major medical studies are being done on Kombucha

because no one in the drug industry stands to profit from researching a beverage that the average consumer can

make for as little as 50 cents a gallon.

Thanks to its rising commercial popularity in the last decade, the older Russian and German research has beenmade available in English to Westerners, and a few wide-spread anecdotal surveys have been sponsored by

Kombucha manufacturers, but thats about it. While there are limited amounts of research done on the beverage,

there has been lots of research done on many of the nutrients and acids it contains in large quantities (such as B-

vitamins, antioxidants, and glucaric acids).

Regardless of the lack of scientific evidence, the fact remains that this beverage has 2,000 plus

years of tradition behind it and an ardent and addicted following.

What are the health benefits of Kombucha?

Kombucha Health Benefit #1 Detoxification

Detoxification produces healthy livers and aides cancer prevention. One of kombuchas greatest health

benefits is its ability to detox the body. It is rich in many of the enzymes and bacterial acids your body produces

and/or uses to detox your system, thus reducing your pancreatic load and easing the burden on your liver.

Kombucha is very high in Glucaric acid, and recent studieshave shown that glucaric acid helps prevent cancer. I

know 2 people in my immediate circle of friends who have had cancer (pancreatic and breast) and fought it into

remission without any chemo or radiation therapy. Instead, they warded it off by detoxing their lives (going 100%

organic, removing chemical cleaners and agents in their home, changing their diet to be at least 80% raw orfermented, etc.) Central to the detoxification process was drinking Kombucha regularly. Even Alexander

Solzhenitsyn, the recently deceased Russian author and nobel-prize winner, in his autobiography, claimed that

kombucha tea cured his stomach cancer during his internment in soviet labor camps. (And because of this

testimony, President Reagan used Kombucha to halt the spread of his cancer in 1987. Youll note he didnt die

until 2004, and that was from old age, NOT cancer.)

Kombucha Health Benefit #2 Joint Care

Kombucha contains glucosamines, a strong preventive and treatment all forms of arthritis. Glucosamines
http://www.ncbi.nlm.nih.gov/pubmed/2208084?dopt=Abstract


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increase synovial hyaluronic acid production. Hyaluronic acid functions physiologically to aid preservation of

cartilage structure and prevent arthritic pain, with relief comparable to NSAIDs and advantage over

glucocorticoids. Hyaluronic acid enables connective tissue to bind moisture thousands of times its weight and

maintains tissue structure, moisture, lubrication and flexibility and lessens free radical damage, while associated

collagen retards and reduces wrinkles.

Kombucha Health Benefit #3 Aids Digestion and Gut Health

Because its naturally fermented with a living colony of bacteria and yeast, Kombucha is a probioticbeverage.

This has a myriad of benefits such as improved digestion, fighting candida (harmful yeast) overgrowth, mental

clarity, and mood stability. As such, its noted for reducing or eliminating the symptoms of fibromyalgia,

depression, anxiety, etc.

Kombucha Health Benefit #4 Immune Boosting

Kombucha is extraordinarily anti-oxidant rich, and you all know the benefits of anti-oxidants for boosting you

immune system and energy levels.

Where can you learn more about kombucha health benefits?

Here are a few articles on the health benefits of kombucha:

http://www.kombu.de/val-gwf.htm

http://www.gaiaresearch.co.za/kombucha.html

http://www.acupuncture.com/herbs/kombucha1.htm

http://www.gokombucha.com/health_benefits.html

Are the health benefits of kombucha for real?

When I first read about the panacea of benefits, I was skeptical.How could one beverage doso many

things? But then I realized that its not so much that the beverage doessomething to our bodies, like a medicine

targeted at curing specific symptoms. Its more that this beverage promotes health. It gives your body what it

needs to heal itself by 1)aiding your liver in removing harmful substances, 2)promoting balance in your

digestive system, and 3)being rich in health-promoting vitamins, enzymes, and acids.

The general consensus seems to be that with regular, daily consumption, youll notice improvement in immune

system functioning and energy levels within about a week, the healing of more minor ailments within a month or

so, and the healing of more radical illnesses within a year or so.

Where can I get kombucha?

You can usually find a bottle of kombucha in your local health food store, but I recommend making your own

kombuchaat home.

Click here to buy kombucha starter cultures.
http://villagegreennetwork.com/marketplace/fermented-food-starters/?pid=9http://www.foodrenegade.com/how-to-brew-kombucha-double-fermentation-method/http://www.gokombucha.com/health_benefits.htmlhttp://www.acupuncture.com/herbs/kombucha1.htmhttp://www.gaiaresearch.co.za/kombucha.htmlhttp://www.kombu.de/val-gwf.htm


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(photo by montage_man)

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81 Responses to Kombucha Health Benefits

skinnygirlDecember 13, 2008 | 2:01 pm

Thanks for the info! Id seen the bottled Kombucha in health food stores, but I didnt know why

it was all the rage. Anywho, when are you going to show us how to make this stuff?

Reply

KristenMDecember 13, 2008 | 2:05 pm

Im going to put together a picture tutorial soon. Im also teaching myself how to edit videos so

that I can put up some video tutorials on the Rebel page within the next month or so. So, stay

tuned!

If you cant wait that long, Google is a good place to find out anything.

KristenM

Reply

thepinkpeppercornDecember 14, 2008 | 11:17 am

Ive heard of it, and tried it. It tastes very bitter (most would say terrible), but I like something like

this first thing in the morning regardless. Just gets the system humming. Great website btw!

Reply

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KelleySeptember 18, 2012 | 12:52 am

When Ive made it without any frills, it tastes like the best beverage Ive ever tasted in my

life.

It puts champagne to shame! Really.

If it is allowed to ferment too long, then it could taste a little bitter. The secret is to bottle it andrefrigerate it when the taste is optimal.

Reply

KimleeJanuary 16, 2013 | 3:07 pm

Once you brew your own you wont say its bitter. Its like sparkling cider only healthier,

You can add fruit juice to flavor just before drinking or double ferment. KombuchaCamp is another site. I use a continuous brewing method to keep it fresh. I also switch up

the flavors by using white tea, red, yerba, with the additional batches. I love this stuff and the energy

you get it great.

Happy Brewing

Reply


Well, the good news is that kombucha doesnt have to taste bitter! I double ferment mine with

fruit juice, and it comes out sweet, effervescent, and mildly tangy.

Thanks for the website kudos!

Reply

BobbyJayFebruary 1, 2012 | 11:03 am

Double fermenting, Well here is what I do and it is a rave where ever I share it. I brew

my kombucha as directed. Then during the bottling process I do this: I cut thre to four

piece of raw ginger per bottle, then I add rasberry perserves, place one bag of my

favorite tea (we like Hazelnut)Place it in a dark corner of the cabinet, let it sit two to three days, Put it

in the refrigerator for 2 days. Yummie

Reply
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traceyApril 3, 2013 | 10:27 am

Hi, Can you give me an exact recipe. Do you mean one tea bag per bottle and

how much raspberry preserve do you put in? I love the sound of this recipe.

Thanks for sharing. (>:

Reply

Jess @ Crunchy Hot MamaDecember 18, 2012 | 10:05 am

The last batch I made was super vinegar-y! Any reason? I think I waited to long to bottle

it and feel I will have to toss it since I cant handle it (even with fruit in it). Maybe it was

not enough sugar, like my previous batch, which was delicious!

Reply

markFebruary 24, 2013 | 4:53 pm

You dont have to toss it. Just add some sweetened tea to it until it taste the way

you like it.

Reply

AnnaDecember 15, 2008 | 11:05 am

I make kombucha on and off. Right now Im in the off mode since going on vacation last summer,

but this is a good reminder to get started again. Kombucha shouldnt taste bitter, but rather a bit

tart, sort of like diluted apple cider vinegar and cider mixed perhaps. I enjoy it, but I suppose it is

an acquired taste. But I honestly never have noticed any particular health benefit from it, though I do have

flare-ups of discomfort now and then from osteoarthritis in my neck.

I would like to know more about the double fermentation process, because I like the commercial ginger

flavor, but cant seem to find any directions on how to ferment it again with the ginger.

Reply

KristenMDecember 15, 2008 | 11:50 am
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Yes, thats a good way to describe the flavor. Its kinda like a cross between apple cider vinegar,

sweetened tea, and beer. Its obviously hard to describe!

My mom drinks kombucha for her arthritis. She drinks it each evening and notices immediate

effects that last through the night. Often, the people who drink it for therapeutic purposes usually drink it as

their ONLY beverage, so theyre drinking almost a gallon a day!

Reply

TrailGrrlDecember 15, 2008 | 9:08 pm

Im interested in its probiotic components. Ive been on antibiotics for the past 2 weeks so I

could use a good detox. Would Kombucha do the trick or should I try something like kefir or a

probiotic tablet?

TrailGrrl

Reply


Hard call. I honestly dont know which is more probiotic between kefir or kombucha. Id guess

kefir, but I may be wrong. Then again, kombucha has the added benefit of detoxing your body,

too, which could help you get over what ever is ailing you.

-KristenM

Reply

katJanuary 15, 2013 | 12:51 am

Both are good probiotics, but Kombucha allows the B group vitamins to be digested a

lot more easily. Im unsure of the Kefir advantages I just know it breaks down the

lactose so people who are dairy intolerant can drink it too.

Reply

SpinnerDecember 23, 2008 | 7:58 am

As promised, Im reading all your back posts. I have a question about kombucha. Im not to a

stage in my life where I can make my own, so I buy mine. It has what I refer to as floaty stuff in

it. I know that its part of the mushroom culture; but I still do not like it in my mouth. My question
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is, do I need to ingest the floaty stuff to get all the benefits of kombucha? Can I strain that stuff off?

Reply

KristenMJanuary 3, 2009 | 2:45 pm

Spinner sorry it took me so long to respond. I didnt notice your post until just now!

The short answer is no, you dont need to ingest the floaty stuff. Some of it maybe a growing

scoby culture (the part thats clear and gelatinous feeling), but MOST of it is actually dead yeast cells that

string together (these are the long, thin dark strands that sink towards the bottom). Drinking the culture or the

dead yeast causes no harm, but b/c its such a turn-off most people choose to strain that stuff out.

Reply

How to Brew Kombucha Double Fermentation Method | Food Renegade

February 6, 2009 | 4:43 pm

[...] Kombucha the fizzy, mildy sweet and tart, health drink that works wonders detoxing our

bodies. [...]

Reply

How To Grow A Kombucha SCOBY | Food RenegadeFebruary 16, 2009 | 3:40 pm

[...] SCOBY Monday, February 02nd, 2009 | Author: KristenM | Kombucha, the effervescentand tangy health drink made from fermenting sweetened tea, is my familys favorite beverage. We

drink about 2 [...]

Reply

sherrieMarch 14, 2009 | 8:43 am

Kristen, I love your info and got it from doing a google search after hearing about Kombucha on

a raw milk forum. Any information on diabetics drinking Kombucha? Thanks, Sherrie

Reply

allodayFebruary 2, 2013 | 6:36 pm

Diabetics can brew their Kombucha longerlike 21 days. It may taste pretty sour, but

has all the benefits.
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Reply

TerriMay 7, 2009 | 11:44 pm

Hi Kristen

Your site is awesome and has been fun to visit I will be back often!

A wonderful friend of mine just priority mailed me a SCOBY -I just got a giant chuckle from the (ever so

complicated lol!) instructions for growing your own at a whopping investment of $3.50 plus or minus a

teabag. Wish Id have seen that sooner!

My question is, & sorry if I just didnt spot it yet what to strain the finished tea with, incl to those stringies

out? Hopefully theres something fairly un-messy as Im not too coordinated with large amts of liquid & my

EZ strainers are all metal

Thanks !

Terri

Reply

RachelJune 9, 2009 | 11:03 pm

Im nursing a 3 month old baby right now. Ive been aware of kombucha for a while, but Im

hesitant to drink it because of its detoxifying effects. Will the toxins by body expels be present inbreast milk?

Thanks for such an informative site.

Rachel

Reply

AllisaJanuary 25, 2010 | 1:48 pm

Did you ever get an answer re: nursing?? I also have an infant (4 month old) and would

like to drink Kombucha I tried it yesterday & fell in love with it but dont want to hurt

my little guy

Reply

KristenMJanuary 26, 2010 | 11:10 am
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Allisa & Rachel

Thanks for asking! I went ahead and wrote an article on the subject. You can

read it here:

http://www.foodrenegade.com/is-kombucha-safe-when-pregnant-or-nursing/

Reply

CarlosOctober 15, 2010 | 10:52 am

Kristen,

Great article and website. Thanks for making all this information

available to us. I used to cultured my own Kombucha tea in the early

1990s and enjoyed drinking it. I would like to start brewing it again. Where can I

get the starter/ Scoby? Could you mail me a Scoby? Ill cover all the shipping

expense. Please write to me directly by e-mail and I will provide you with my homeinfo.

Be well and thanks,

Carlos

Reply

CatherineJuly 9, 2009 | 11:52 pm

Thanks for this post and the links! I just ordered my first scoby and am looking forward to my

first brew.

Catherine

Reply

MeredithSeptember 21, 2009 | 11:21 pm

Hi, I am really helped by your kombucha growing information.

I had heard i could grow my own scoby and did that . I started it up late august and now have a

thickness of maybe 1/8 inch, really uneven looking, thing, floating in my tea jar.

Can I decant the liquid from underneath it, either plain, or into jars of juice for a second fermentation?
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Then if that is what I do, do I next refill the jar with a new batch of cooled black tea with the scoby on top?

and will it then grow a baby scoby on top of the one from before?

I really enjoy this.

When you wrote that you grew your scoby in 1 cup of sweetend tea, do you get a small circumference

scoby?

and the little scobys that grew from the double fermentationwhere did you put them next?

I have so many questions, sorry!

Meredith

Reply

Stephen

September 26, 2009 | 12:31 am

Very informative and interesting article. I have been brewing Kombucha for several months now.

I use Dragonwell green tea brewed at a fairly high concentration in one gallon jars. I have only

recently gotten the secondary fermentation down and end up with a nice, tart and very fizzy brew.

I have recycled some Synergy kombucha 16 oz. bottles which I put my tea from my one gallon jars in. There

is something about the tanginess/fizziness combination that I really like. I find myself almost craving kombucha

at times. I have a very fine stainless steel sieve I got from the kitchen implement section of Walmart. It is

perfect for straining out the dead culture strands and mini scobys. In my secondary fermentation I do wind up

with little gelatinous scobys which sometimes are saveable for use as starters. I strain these out before I drink

an individual 16 oz. bottle Ive brewed. I definitely wind up with more culture particulate stuff than I everfound in the Synergy brand drinks, which I consumed a large number of before I started brewing my own tea.

(Glad I saved the bottles). Brewing a really great healthy drink like Kombucha is downright fun! My parents

use to make their own beer, which I thought was pretty nasty tasting, not to mention it had no appreciable

health benefits whatsoever. Thanks for you helpful site!

Sincerely, Stephen S. Platt

Allen, Texas.

Reply

HeidiOctober 30, 2009 | 6:10 pm

Hello and thatnks so much for this site! I have grown my first mushroom and am going to add it to

the Tea right now. my question is with the liquid that is left in the mother jar its says to use 1/2 of

that what do you do with the rest? Can one drink it?

Thanks

Peace,
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Heidi

Reply

SharonFebruary 13, 2010 | 12:02 pm

After reading several articles and comments here on Food Renegade I decided to try to make my

own SCOBY. So, about 2 weeks ago I set a batch using some green tea, sugar, and Braggs

unfiltered, raw, organic vinegar. I was in despair thinking that I had done something wrong. It

seemed that nothing was happening. Then a couple days ago I checked and lo and behold there was a film

forming on top of the mixture! I just looked this morning and it seems to be coming along nicely. It is still just

a film so far but Im willing to leave it until it is thick enough to use.

Thanks to everyone who posted their experiences with making a kombucha mother.

Reply

timApril 21, 2010 | 8:13 pm

Help I live in a small apt. so i only have a mini fridge.. Does the finished kombucha need 2 be

refrigerated?

Reply

DanaJune 1, 2010 | 5:16 pm

Youll need to refrigerate it if you dont want it to keep fermenting. If youre going to put

a tight lid on the container, you *definitely* need the fermentation to slow down or youll

wind up with a mess.

Reply

WillowAugust 21, 2010 | 1:08 am

best website I have come across thus far. This is my first go at making Kombucha. One of my

customers gave me a start complete w/ the jar, mushroom, and tea so now I am starting my

second batch and it is sooooo much better than even the best of what the stores have to offer! I

hope my batch can do his justice

Reply

Jean
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August 23, 2010 | 9:37 pm

I have 1/2 gallon canning jars what porportions should I use when making Kombucha?Is

Kombucha Tea safe to drink if you have low bone density?

Reply

Kaysi LeitermanOctober 13, 2010 | 2:58 pm

Does anyone know if the capsules are as effective as the tea? I found a bottle that has 1000 Mg

KOMBUCHA (Fungus Japonicus) per serving and youre supposed to take 2 capsules a day.

Reply

Hannah CrumNovember 9, 2010 | 2:12 pm

Purchase at our own risk.

I ask just one question: if you are drinking Kombucha for the probiotics, which are living

things, how can they be delivered in a dry product?

The answer: They cannot.

Reply

katJanuary 15, 2013 | 12:54 am

From the studies that Ive heard of the answer is no to the dried Kombucha having any

therapeutic value. I imagine its like most living foods though. Eating them dried is like

eating the shadow of the former food.

Reply

barryNovember 4, 2010 | 5:11 am

It should taste tangy, kinda like lemon squash with a slight effervescence. Or a wine.

Never tried the capsules, but any pro-biotic in pill form is never going to be as good as having it

freshly made. Why would you pay $$$ for capsules when you can make it for almost nothing?

Some tips:

* Keep everything CLEAN! Do not get sloppy, your health is worth more than that!
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* Ferment in glass, the acidic nature of the liquid wears away metal and even ceramics

* That little pancake is a by-product, not a cause of the fermentation. It just makes things a little quicker

* All of that liquid is usable, always leave a little behind to maintain acidity. This prevents molds and other

nasties growing.

* You can leave it outside but it will ferment quickly, the good news is that you will probably drink it all

before it starts tasting like vinegar.

* A little vinegar is good for you!

* Dont touch the pancake, why do people do that? You risk contamination. Let it sink to the bottom whenpouring in new tea. Its safe down there. It will prevent mold growing on the surface!

* CLEAN! ALWAYS!

Reply

daleJanuary 10, 2011 | 4:18 pm

you can get a scoby on ebay for under 10.00 I used to drink KT in the early 90s but lost the

mother and just quit for way too long. Have started drinking again started 1-1-11 and my skin isallready getting clearer.

Reply

MarthaMay 8, 2011 | 3:31 pm

You dont need to buy a scoby. Just buy a bottle of raw Kombuca and add it to one quart of

(cooled) tea made with two tea bags and 1/4 c. sugar or honey. In about a week or more,

depending on the temprature, a scoby will grow on top. This is how I got started at least threeyears ago. I have two jars working and drink about a half gallon a week.

Reply

OttoMarch 23, 2012 | 4:29 pm

So if I follow your suggestion: do i just cover the container with a colth top?

Reply

MichelleJuly 19, 2011 | 9:57 pm

Im new to making kombucha and found this post wonderfully informative and encouraging.

Thanks!

Reply
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Will RosshirtAugust 7, 2011 | 1:21 am

Case study: Self: Two thanksgivings ago I woke up limping for no reason, and the next day my

elbow had developed tendinitis. I had to stop rock climbing entirely, and could only practice a

seriously modified yoga, with a 90 degree arm bend in anything supported by my upper body,

and nothing remotely torquing the knee. It turned out to be caused by a serious gluten intolerance that leavesme unable to consume any grains (yea, even the non-gluten ones) without setting off an autoimmune reaction

that targets my joint cartilage primarily on my left body. I began to heal quickly after finally eliminating rice

from my diet, the last grain holdout, but I only reached about 80% previous joint stability and strength. A

month after starting to regularly brew and consume my own kombucha I noticed a striking .lack. of

unpleasant sensation in my knee even after intense activity. Another month and Im climbing harder than I did

before and can do about anything I want in my yoga practice. Im quite certain that it is kombucha that has

made the difference since Ive done nothing else differently outside of my already very clean diet, and have

increased the intensity of my exercise regimen. Previously I rode a roller coaster of pain abatement and

recursion. Past improvements were much shorter in duration and eroded far faster, changing with the days.

Ive been drinking a wine glass worth of kombucha two or three times a day before meals for about two anda half months and Ive experienced only shadows of my previous difficulties even after accidental gluten

exposure. It works wonders and I love it.

Reply

Will RosshirtAugust 7, 2011 | 1:26 am

Oh, and I started my scobie from the last quarter inch of dregs from two store bought

kombucha bottles that I dribbled into my sugar-tea. I forgot to cross my fingers, but it

grew nonetheless.

Reply

TrishApril 2, 2012 | 6:15 pm

Hey, Will,

Thanks for sharing your experience. Your story of joint pain set off alarms for me sincemy left knee has been paining me for several months for no apparent reason. I know Ive

become sensitive to wheat over the years so now seems like a good time to go gluten-free and add

kombucha.

Ill cross my fingers

Reply

Winky
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April 2, 2012 | 8:37 pm

Hi Will: I have gluten issues too, and I swear drinking kombucha regularly for the last

year has allowed me to reintroduce the gluten-free grains. Like you I lived in constant

pain, and it has gone away. I am so much more resilient now with my daily ingestion of

green tea kombucha. FYI, I also drink water kefir and I think this may help too.

(On a side note, Ive also noticed that the more kombucha I drink, the more youthful my skin is!)

Reply

ShawnSeptember 14, 2011 | 3:03 pm

You can get them pretty much for free from someone in your area. I give them away, and there is

a link on my blog to find others like me almost everywhere in the world, same with kefir grains

Reply

aimee clarkAugust 28, 2012 | 4:58 am

i would like to get a scoby from someone to start my own kambucha again,theres a lot of

cancer and i have diabetes and high blood pressure now,i lost all my scobies when we

moved and i want to get the kefir started too,id be willing to pay for shipping!!!i love

scobies!!!and as long as i made kefir for my mom her stomach didnt get upseti can be reached

also at aimee jean clark on facebook just message me..thanx good website aimee clark

Reply

TerrellSeptember 29, 2011 | 4:07 pm

Hi, LUV your site! I have always had a question about Kombucha that maybe you can help me

with. Everywhere it says Kombucha has been around for thousands of years. My question is,

what was used to ferment prior to the creation of refined sugar (which has not been around thatlong)? Honey? Thanks!

Reply

DebOctober 1, 2011 | 1:20 pm

Of course the medical community will continue to depress any good that is based on a healthy product that

seems to be wildly popular and they will probably not do any research unless they can make money on it.
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They would rather have us be unhealthy and continue to milk us for every penny using their meds

which always have side affects and thus continues an endless cycle to the doctors office and more

meds to combat the affects of the other drugs used. People need to wake up and start leading a

healthier lifestyle eating unprocessed ,organic and natural high nutrient foods and being active

before problems begin.

Reply

DebNovember 11, 2011 | 4:45 pm

Amen from another Deb!

Reply

Mike

November 5, 2011 | 1:04 pm

Great article and I loved reading all of the comments and testimonials of how Kombucha has

been healing people! I cant imagine life without it at this point.

I didnt see anyone mention this yet so I wanted to toss out a warning to any would be Kombucha

consumers. Certain brands of Kombucha (EX: Kombucha Wonder Drink and Carpe Diem, made by Red

Bull) are tempting to customers due to lower price points, or more mild taste however these are

PASTEURIZED products! The entire point of pasteurization is to kill any living bacteria, which is usually a

good thing, but in the case of Kombucha it kills all of the probitoics. These companies do this to ensure the

culture wont continue to ferment thus making it easier and cheaper to transport and store as it doesnt needto be refrigerated and cannot become alcoholic if mishandled. Some could question the integrity or

competency of a company that would market the health benefits of a probiotic living tea in which they have

killed all of the probiotics.

Drink raw, drink local!

Mike

Reply

JennNovember 19, 2011 | 9:22 am

Thank you for a wonderful post! I should have known that it was so easy, but *seeing* it really

helps to connect the dots (visual learner here).

So, after reading all of the comments, I have a couple questions, being fairly new to fermenting anything in

general.

- What do you do with the thick stuff that grows on top? Pitch it, or is that now your new starter?
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- To make the next batch, do I just pour some already brewed kombucha into a new glass, or? I cant

quite make the picture in my mind of what the follow on steps are for perpetuating the culture.

- How do you drink it? Pour straight from the fermenting jar, or do I need to transfer it to a storage jar before

refrigerating?

- Can I ferment it using a clean canning jar and covering it with the bpa-free platic jar lids, or does it need air

flow through the towel to ferment?

Sorry for the no-doubt obvious questions that are still a mystery to this newbie, but I am so thankful for

anyone who can draw me a step-by-step picture. I have some serious arthritis, and if kombucha does even

half of what yall are saying, wellId be forever grateful.

Blessings,

Jenn

Reply

Jenn

November 19, 2011 | 10:32 am

Nevermind! All of my questions above, I found an answer to here:

http://www.foodrenegade.com/how-to-brew-kombucha-double-fermentation-method/

Thank you so much!

Reply

LoreenMarch 18, 2012 | 10:22 pm

Whats the recommended amount to drink per day?

Reply

SheriMarch 27, 2012 | 1:26 am

It is recommended to first start with a small volume of Kombucha. Since there is such detoxifyingbenefits. The goal is to work up to 150 ml (wine glass size) three times a day.

Reply

bridgetApril 17, 2012 | 6:03 pm

I very much like the taste of kombucha. I make other fermented stuff in my kitchen too: cultured

vegetables, beet kvass, and coconut kefir. I have chronic hepatitis c and am always tinkering with
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my diet. Ive had hep maybe as long as 43 years, and thankfully my liver is in great shape and my blood tests

always come back perfect as my specialist says, though I continue to have a high viral load, which is

supposedly not meaningful, especially in relation to all the good results.

I just started making kombucha a couple months ago, and like it very much, as I said. I just read that people

with hep shouldnt drink kombucha, because of alcohol content, because of other reasons I cant remember.

Wondering if you have any thoughts on kombucha and hep c in particular.

thanks!

Reply

Kelly @ The Nourishing HomeMay 26, 2012 | 8:03 pm

Such a great article, Kristen! Truly appreciate the research you pour into your articles. I just sent

some people your way today to read this post and your post on how to grow your own scoby

from a bottle of raw kombucha. Im in the process of finally brewing my own Kombucha. A

friend gave me a scoby and I posted about it (with pix) on my FB wall today, which started a great

conversation among some who havent heard about it, so I pointed them to you to learn more! Thanks again!

Many blessings, Kelly

Reply

KimberlyJune 21, 2012 | 11:28 pm

I love your blog and really enjoy the weekly e-mails! I have a kombucha question. Id like to give

a few bottles to my parents and their neighbor. Im not sure what medications they take (but I

know my parents for sure take daily prescription meds) and I have heard about drug interactions.

What information would be good to give them? Their neighbor is newly in love with ACV and I thought he

might enjoy some of my kombucha. I have been making it for a month or so, inspired by your blog.

Reply

melissa

August 23, 2012 | 10:14 am

2 Questions:

1. I dont want to make it myself. Can I buy this ready to drink at Trader Joes or Whole Foods?

2. Is this safe to drink when you are pregnant?

thanks!

Reply
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estherSeptember 7, 2012 | 6:25 pm

i bought some for the first time last week at my local Giant grocery store (synergy grape chia)

love the taste and texture

raw chia seeds and concord grape juice

however i dont think i would try to make it myself

Reply

delicious teaSeptember 12, 2012 | 9:05 am

I never tried this, i prefer tea since it has many health benefits of tea which you can personally

take advantage of.

Reply

SheralynOctober 16, 2012 | 11:48 am

Ive been seeing a dermatologist for the last couple of years. Allergies were the main culprit but I

found the bigger problem to be inflammation. It appears ailments are very interconnected! He put

me on probiotics and gave his seal of approval to drinking Kombucha daily. Really a blessing that

I happen to like the flavor!

Reply

ChristineNovember 30, 2012 | 6:18 pm

I had some of this tea years ago and then forgot about it. But I was on holiday recently had

some digestive issues, tummy upset and was lunching at a wonderfully organic/raw cafe which had

all things that would make your system singand I asked if they had something that would be

gentle to my tummy?they offered a prepared bottle of Kombucha tea infused with Lemon Myrtleand yes

it seemed to give me reliefI could feel it doing me good as soon as some hours later. Grateful for such

things

Reply

Ssanny StrobelDecember 11, 2012 | 10:00 am

I call my own brew Combo-Chai as I am using a Chai-spiced teabag or two , to spice up the

other tea bags; it works well!
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We swear by our home brew and add it to practically all our salads and vegie dishes as an organic

marinade!

I used it for raw olives, fresh from the tree, and it brings out the unique olive oil aroma, and makes olives last

for months, without me having to pickle them in salt! I also found that raw strawberries, soaked in Combo-

Chai, taste divine the day after!

We are now mostly raw foodists and have developed the Y Diet. Please visit our website to download the

Color Manifestoas a free e book!

Reply

benefits of teaJanuary 13, 2013 | 1:57 pm

I havent tried kombucha yet. I have heard that there are possible side effects and adverse

reactions due to bacteria. I think this may be from unsanitary conditions in the first place. At any

rate, Im curious to try it.

Reply

KimJanuary 23, 2013 | 4:47 pm

Im curious but a little scared to try it, I saw it at a local healthfood place, you have to admit it is

frightening lol!

I need some advise on a brand and flavor to try, I am not ready to venture out and make my own

at this point.

Thanks!

Reply

AmyFebruary 2, 2013 | 10:11 pm

Kristen-I am curious about your moms progress with this. I am looking to heal my rheumatoid

arthritis. You said this could heal ailments, I wanted to know if this could help me. Thanks!

Reply

EugeneFebruary 11, 2013 | 12:26 pm

Hi, my mothers friend has pancreatic cancer and is going through chemotherapy, is it okay for

her to drink kombucha?

Reply
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AriFebruary 11, 2013 | 12:45 pm

I LOVE kombucha! I am currently trying to cut down on alcohol consumption and lead generally

a healthier lifestyle, so this drink is a big help. Not only does it have powerful detox and health

benefits, but kombucha is a great substitute for beer, wine, etc. when socializing! Its something to

sip on thats not water or soda, its fizzy and looks funny, and comes in all kinds of colora and flavors! Great

conversation starter

Reply

AriFebruary 11, 2013 | 12:51 pm

In response to Kims blurb about being scared to try kombucha i reccommend GT Daves

brand, its like the most mainstream one ive seen so you can probably find it places. I know

Wegmans supermarkets carry them if theres one of those near you. Mild taste and not chunky or

slimy like it may look. Try different brands though, and find out what you like! Good luck and have fun with it

Reply

NinaFebruary 15, 2013 | 8:49 pm

Someone else uses their lovely wine glasses to drink their kombucha in!

Reply

KristenMFebruary 15, 2013 | 8:53 pm

I drink *everything* in my wine glasses (well, aside from hot beverages like tea).

Reply

Alison MurphyFebruary 16, 2013 | 12:02 pm

how much kombucha do you think would be the right amount for children? Ive been limiting them

to 8 oz. a day because of concern that the residual caffeine and sugar will harm their teeth and

behavior. We brew our own 1 week- 10 days old, then often double ferment with fruit juice for

48 hours.

Reply
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Alison MurphyFebruary 16, 2013 | 12:08 pm

also heres a reference you might want- kombucha helps control blood sugar levels!

http://www.ncbi.nlm.nih.gov/pubmed/22591682

Reply

Garden GoddessFebruary 26, 2013 | 12:23 pm

Just trying to find info about the amount of kombucha one should drink daily. Ive been told it

shouldnt be more than 12 oz/day. Any truth to that rumor? I produce my own kombucha and am

apt to drink it several times a day.

Thanks

Reply

AmberMarch 6, 2013 | 8:44 pm

I have a question My sister-in-law has had her internals removed due to a screw up on the

doctors end & now get her life source nutrition in something called TPN which is inserted via

aport to her bloodstream. withou it she will die. The TPN is destroying her liver & could shut

down her kidneys as well. My question is : Could the tea help repair some of the damage that is being done

to the organs she has, i.e liver, kidney?

Reply

AlexMarch 10, 2013 | 10:42 am

I remember my mom making her own kombucha when I was a kid and being thoroughly freaked

out by the process, not to mention the taste! A decade or so later and I drink it several times a

week, its truly a wonderful elixer.

Reply

Dr. Daniel Muffoletto NDMarch 13, 2013 | 7:08 am

Reeds Ginger Brew /Virgils Root Beer has started a line with 8 flavors. It is the best tasting. My

favorite is Kombucha with cocnut water, and lime.

Reply
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WarleneMarch 22, 2013 | 7:40 am

Thank You for all of your Comments, They have been very encourageing. I drink Synergy 95%

Kombucha,the cranberry flavour, when I can find the 100% Kombucha,that is what I buy. I do

not make my own.

I suffer with Kidney stones, I was told the Kombucha drink will help.

Thank You again.

Reply
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