Kombucha is a combination of fermented bacteria and yeast cultures that resembles a mushroom used to brew a beverage thought to provide probiotic health benefits to consumers. The kombucha trend began in the United States in the 1990s with the immune-system-compromised and health-food enthusiasts, according to "The New York Times." Kombucha gained popularity once again in recent years. Physicians warn against potentially toxic home-brewed versions of the beverage, but do-it-yourself-ers tout sharing the organic cultures and producing micro-batches.
Popularity
In 2009, Americans bought an estimated 1 million bottles of kombucha tea from the company GTs Kombucha, the drink's most prolific manufacturer in the United States. Kombucha home-brewery is also popular. Brewing instructions posted online garnered 60,000 views on website Instructibles.com, according to "The New York Times."
Manufacturing
The process for making kombucha involves making or taking a segment from an existing "mother" batch of fermented kombucha yeast and bacteria cultures. The cultures remain submerged in fluid and continue to ferment. Small amounts of the cultures are removed and brewed with black or green tea. A whole subculture has developed around the beverage. Networks of home brewers sell or offer complimentary cultures to kombucha newcomers.
Health Benefits
The fermented beneficial bacteria may improve the immune system. Kombucha contains B vitamins and phytochemicals, along with the antioxidant benefits of the black and green tea combined with the cultures that prevent cardiovascular disease and cancer development. The reported benefits of kombucha to date are anecdotal and the studies are animal-based, according to MayoClinic.com.
Warning
Side effects from drinking kombucha, include stomach upset and allergic reactions, according to Mayo Clinic physician Dr. Brent A. Bauer. The potential contaminants in kombucha include lead from ceramic pots often used to manufacture the tea in home-brewed batches and fungal growth. Reported cases of metabolic acidosis may be related to kombucha consumption.
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