Kombucha - To Tea or Not To Tea

You’ve no doubt caught a glimpse ... or a glass ... of the Kombucha craze. It’s that fizzy, fermented iced tea that so many claim is the source of all health and happiness. So, is it really all it’s sipped up to be?

Kombucha has its roots in Russia and Asia, where it’s been brewed for nearly two centuries under various names, all basically meaning “mushroom tea.” It contains live cultures, like yogurt, along with a diverse cocktail of acids and enzymes. The Chinese used to claim it had magical powers enabling people to live forever.

Modern health claims for Kombucha center on the drink’s glucuronic (or glucaric, depending on the scientist) acid, a compound that helps detoxify the liver and prevent cancer. Other less research-minded totallers just say it makes them feel awesome and encourages smooth digestion. And who doesn’t love that?

But there are some nay-sayers as well. A few reports of research done on humans have suspected liver damage, metabolic acidosis, cutaneous anthrax infections and life-threatening toxicity (yikes!). And as with all brewed drinks, contamination can seep in, and a bad batch can make you pretty sick.

So, to tea or not to tea? Fact is, millions of people drink Kombucha every day and swear by it, so it's probably best to try some store-bought brew yourself (perhaps after consulting your doctor). If you're suddenly skipping through your day, high on stomach acids, maybe it's worth downing a few. Who knows? Maybe you'll live forever.

Photo Courtesy of Wickimedia Commons.