The internet has become a “collective brain” that has spasmodic episodes when it comes to concepts and things that are rediscovered, uncovered, and moreover, currently in vogue. Think “gone viral”. Speaking of viral, the new popularity of Kombucha is growing in leaps and bounds. It has near legendary status as a mysterious “cure-all”. There is nothing truly magical about this sweet tea that is fermented by a variety of yeasts and “friendly” bacteria. This soup of helpful (versus harmful) yeast and bacteria are actually good to consume. Once they are consumed, they work in our intestinal system helping rid us of specific toxins, harmful bacteria, and supplying our system with other not-so-well-known benefits.
Scientific studies have shown that not a great amount of vitamins and minerals in the liquid. Certainly, most of the benefits of tea are in Kombucha tea. However, as it has been said by people very learned in the art and science of Kombucha, it is not a panacea. The fermented tea by becoming part of the beneficial flora in your intestinal system helps to strengthen your immune system. This happens in a natural way. It cures nothing in particular and assists in your personal health in various ways.
When it comes to diabetes, there is still sugar in Kombucha finished tea. Yet, the longer it ferments, the less sugar there is, but, there is still sugar. Taking the 4 ounce intake dosage recommended by the CDC and many other authorities, you won’t be taking in much sugar. Many people drink up to 16 ounces of KT per day. This amount won’t kill you, but the extra sugar intake could be harmful to type II diabetics. I suggest moderation. Besides, there is a point of diminishing returns on putting that much microflora into your system. Everything in moderation.
The rant that I have is the commercial influx of Kombucha on the market. Many of the commercially available brands has high sugar quantities. Many have been pasteurized killing the beneficial bacteria that makes it a “probiotic” drink. Therefor, it becomes quite simply a “Kombucha Flavored” drink. This would not be so bad if a bottle were 99 cents. But, currently, these drinks go for from $2.99 to $3.69 per 16 ounce bottle. These prices are then compared to the more natural, personally controlled, and just as advantageous to your health homemade Kombucha. Homemade Kombucha biggest expense is containers. That is another reason why the commercial offerings are so expensive. The cost of tea and sugar needed for a homemade batch of KT is negligible compared to the cost of commercial offerings.
All in all, some of the commercially available brands of KT are good. GT’s Living Foods are my top pick. I have no pecuniary interest in this, just making a blog entry.
If you love Kombucha tea, try making your own. A great place to start is Cultures for Health.