What in the World Am I Drinking?

KAMBUCHA TEA...carbonated, dirt-like appearance, acidic and bitter tasting...


I often am disgusted by a lot of the drinks and foods I am willing to try, yet I continue with them. The reason you ask? To keep up with the health and nutrition industry by trying the latest fads for experimentation and research purposes of course!




Kambucha dates all the way back to the 19th century from Russia, Japan, and China. Referred to as a fungus and mushroom, this fairly pungent tasting tea is making its way to America and into the lives of many health conscious individuals. I first came across Kambucha about a year ago when there was only one brand being sold at the local Whole Foods in the refrigerator section. Now, there are at least a dozen brands and even more flavors of Kambucha. I did my research in various ayruvedic and holistic medical books and journals and found that kambucha has its pros and cons in the health world.


Kombucha is quite interesting, consisting of various species of mushrooms made of a colony of yeast and bacteria bound by a thin membrane. This tea also can contain up to 1.5% alcohol, acetic acid, lactate, and even ethyl acetate. During the incubation period of the Kambucha, the original mushroom floats in the sweet black tea and literally duplicates to make other cultures.


PROS
Research has discussed possible benefits:

• Improved eyesight
• increased skin, anti-aging
• increased overall energy
• possible prevention of cancer
• relief of arthritis
• treatment of insomnia
• regrowth of hair
• immune system function
• arteriosclerosis
• arthritis
• asthma
• yeast related conditions
• chronic fatigue
• constipation/diarrhea
• kidney and gallstone disorders
• diabetes
• hypoglycemia
• high cholesterol
• multiple sclerosis
• PMS and hormonal imbalances
• prostrate problems
• weight loss

CONS

• The Sloan-Ketting Institute warned in a journal that allergic reactions, including jaundice, serious illness and occasionally death have been connected with the consumption of home-grown Kombucha tea.
• The high acidity of the tea has been found to cause drug-drug interactions and a failure to absorb medications, interfering with potency. Especially medications to treat hypertension, kidney and hormonal imbalances.
• People with comprised immune systems are also not advised to consume.
• Numerous journals discuss that there is not enough evidence on this tea to call it safe and therefore should be avoided or taken in small amounts on rare occasions.

The fact is, for every positive article I found about Kambucha, there were negative articles that counteracted the others. Because Kambucha is marketed as a supplement, the Food and Drug Association does not have to receive safety and warnings from the manufacturers. In general, one should seek advice from a physician who is educated on this tea and other forms of alternative medicine and supplements if they are interested in consumption of Kambucha.







As for myself, I enjoy Kambucha, usually drinking one bottle that will last me a whole week. I love the brand SYNERGY, organic and raw, with my favorite flavor being Gingerberry, Guava, and Passionfruit, purchased at Whole Foods or other health food stores!