When first researching Kombucha, I have to admit I wasn’t really sure what it was. After learning more about Kombucha, how its made, and its benefits, I gave it a try for four weeks. The outcome wasn't expected, drinking kombucha made me sick!
My interest in gut bacteria started after watching several podcasts featuring Tim Spector, an expert on the gut microbiome, discussing the importance of the gut for immunity.
I decided I needed to try Kombucha.
What is Kombucha?
When first researching Kombucha, I admit I wasn’t sure what it was.
Kombucha is a fermented tea beverage that has become popular recently due to its potential health benefits. It is made by brewing tea with sugar, then adding a symbiotic culture of bacteria and yeast (SCOBY) to the mixture.
The SCOBY ferments the tea, consuming the sugar and producing organic acids, probiotics, and enzymes. The result is a tangy, effervescent drink often described as having a slightly sour, slightly sweet taste.
Kombucha can be flavored with fruits, herbs, or spices and is typically a healthful alternative to sugary drinks.
While research on the health benefits of kombucha is limited, some studies suggest that it may have antioxidant, anti-inflammatory, and digestive health benefits.
Benefits of drinking Kombucha daily
While there is limited scientific research on the benefits of drinking kombucha, some people believe that consuming kombucha daily may offer several potential health benefits, including:
- Improved Immune Function: Some studies suggest that the probiotics in kombucha may help support immune function by reducing inflammation and fighting off harmful bacteria and viruses.
- Detoxification: Kombucha contains antioxidants and organic acids, which may help support the liver's natural detoxification processes.
- Improved Digestion: Kombucha contains probiotics that can help support the growth of healthy gut bacteria, which may improve digestion and promote regular bowel movements.
- Increased Energy: Kombucha contains caffeine and B vitamins, which can help boost energy levels.
- Reduced Risk of Chronic Diseases: Some studies suggest that drinking kombucha may help reduce the risk of chronic diseases such as heart disease, diabetes, and cancer due to its antioxidant and anti-inflammatory properties.
It's important to note that more research is needed to understand the potential health benefits of drinking kombucha fully, and it's also essential to consume it in moderation as it contains small amounts of alcohol and sugar.
I soon found out that drinking Kombucha is not for everyone!
Who is Tim Spector?
Tim Spector is a British genetic epidemiologist and King's College London professor. He founded the TwinsUK registry, a research project investigating the genetic and environmental causes of age-related diseases.
Spector is known for his research on the microbiome and its relationship to health and his advocacy for personalized nutrition and lifestyle interventions based on an individual's unique genetic and microbial profile. He has authored several books on health and nutrition, including “The Diet Myth” and “Spoon-Fed.”
Find out more about Tim Spector on his website.
My Experience of drinking Kombucha for 4 weeks
I found a brand of Kombucha from my local supermarket called “D Kombucha Bar” and tried the ginger flavor.
I was surprised by the taste, as it reminded me of alcohol (even though I stopped drinking over three years ago), but it was easy to drink.
One bottle lasts around 3 days and I bought a stack of bottles over the 3-4 weeks. (Thankfully, you can recycle these!)
Within a week of drinking kombucha, I felt sick and thought it was because my kids have recently been unwell.
My body ached, and I felt incredibly tired. I rested up and felt better in a few days.
After a few days of feeling good, I felt sick again!
I had been eating well and not doing any crazy activity levels, but I experienced the same symptoms of body aches and flu-like symptoms.
This pattern repeated three times before looking at what had changed in my lifestyle during this period. The biggest thing was introducing kombucha into my daily diet.
So it's not 100% conclusive, but I am currently avoiding Kombucha to see how I feel in the next few weeks.
I will be updating this post.
Is drinking Kombucha safe?
While kombucha is generally considered safe for most people to consume, there is a risk of getting sick from drinking it if proper brewing and storage practices are not followed.
The fermentation process of kombucha can produce harmful bacteria or molds if the brewing conditions are not clean or controlled correctly. Drinking contaminated kombucha can cause nausea, vomiting, and even more severe health problems.
Related: Kombucha side effects.
Related: Who should not take probiotics?.
Why does Kombucha make me sick?
So it turns out that although Kombucha is excellent for the gut, it can cause issues with people with low or compromised immune systems.
Since getting chronic fatigue syndrome from overtraining in Triathlon as a teenager, my immune system has been low. It was this motivation for developing Supergreen Tonik, a greens powder containing proven immune nutrients, to support my immunity.
I believe that I felt sick after drinking kombucha because of my weakened immune system.
Alternative sources of probiotics
While Kombucha can be an excellent source of probiotics, you can find these in many other fermented foods, such as yogurt, kefir, sauerkraut, and kimchi.
There are also several alternative natural sources of probiotics, including:
- Kefir: Similar to yogurt, kefir is a fermented milk drink that is rich in probiotics. It's made by adding kefir grains to milk and allowing it to ferment for several hours or overnight.
- Tempeh: Tempeh is a fermented soybean product that is high in protein and probiotics. It's made by fermenting cooked soybeans with a fungus called Rhizopus oligosporus.
- Miso: Miso is a traditional Japanese seasoning made by fermenting soybeans, rice, or barley with a fungus called koji. It's typically used to flavor soups, sauces, and marinades.
- Pickles: Pickles are cucumbers that have been pickled in a brine solution, which contains probiotics produced during the fermentation process.
- Kimchi: Kimchi is a spicy Korean side dish made by fermenting vegetables such as cabbage, radishes, and cucumbers with spices and seasonings.
- Sauerkraut: Sauerkraut is a fermented cabbage dish that is rich in probiotics. It's made by fermenting shredded cabbage with salt and other spices.
Adding these natural sources of probiotics to your diet can help promote a healthy gut microbiome, positively impacting your overall health and well-being.
How I get my daily probiotics
How can I get my daily probiotics if I can't drink kombucha?
The most obvious answer is to grab a bottle of probiotic supplements, which I may do again, but currently, one of my daily meals is a bowl of yogurt.
Most days, I make a nutritious mix of chia seeds, goji berries, walnuts, pumpkin seeds, nuts, and apricots on top of my yogurt.
It looks amazing, right?
I have a few variations of this, using cocoa powder and lecithin powder too. (the picture of cocoa powder with yogurt doesn't look appealing, but tastes great!)
I have learnt a lot from deep delving into the gut microbiome and been experimenting with different foods. It's been fun and I have discovered new foods that taste fantastic too!