Kombucha
Introduction
Kombucha is a fermented beverage made from a symbiotic culture of bacteria and yeast (SCOBY), which forms a gray, pancake-shaped patty. This patty is placed in a mixture of black tea and sugar to ferment. Kombucha has gained popularity as a health drink, with claims of curing various ailments, although many of these claims lack scientific support.
The name “kombucha” is derived from Japanese, referring to its brewing in a seaweed tea (kombu cha). In Western countries, it is typically propagated in sweetened black tea, and the mycelium can double in mass weekly for commercial distribution.
Common Names
- Kombucha
- Kombucha Tea
- Kombucha Mushroom
- Manchurian Tea
- Spumonto
- Tschambucco
- Teekwass
- Kwassan
- Kargasok Tea
- “Fungus” Japonicus
- Manchurian “Fungus”
- Dr. Sklenar’s Kombucha Mushroom Infusion
- Champagne of Life
- T’Chai from the Sea
Uses
- Kombucha is consumed for its purported health benefits, although no firm evidence supports its pharmacologic claims. Its long history of use in various cultures suggests it may have some beneficial effects.
How It Is Used
Kombucha is typically prepared by incubating a SCOBY in sugared black or green tea. This results in a mildly effervescent beverage with a cider-like taste.
Scientific Insights
- There is insufficient evidence to support the health claims associated with kombucha. While it may contain compounds that affect gut bacteria, studies validating its effectiveness for conditions like cancer or obesity are lacking.
Side Effects and Cautions
- There are no well-documented side effects associated with kombucha.
Sources
- Information is derived from reputable sources, including Drugs.com and Wikipedia.
This summary captures the details about Kombucha, its uses, and the scientific perspective on its health claims.
