Kombucha is a fermented tea drink that has become very popular in recent years.
Many people drink it because they believe it can improve digestion and strengthen the bacteria in the gut.
The drink is made by fermenting tea with bacteria and yeast. This process creates organic acids and microorganisms that are often associated with a healthy gut.
For this reason, kombucha is often marketed as a healthy alternative to soft drinks.
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However, according to a review cited by the media outlet Parade, there is limited research documenting these health effects.
Uncertain effect on the gut
According to gastroenterologist Rockford Yapp, whom Parade has spoken with, the bacterial content can vary greatly from bottle to bottle.
This is partly due to differences in production, storage, and whether the drink has been heat-treated.
Heat treatment is often used to extend shelf life, but it can also reduce the amount of live bacteria.
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Even when the bacteria are present, it is not certain that they survive the journey through stomach acid or produce a clear health effect.
Sugar may play a role
Another challenge is the sugar content. Many store-bought kombucha products contain a considerable amount of added sugar.
According to Rockford Yapp, too much sugar can negatively affect the bacteria in the gut. It may, among other things, lead to bloating, stomach irritation, or fluctuations in blood sugar.
This can be particularly problematic for people who already have a sensitive stomach.
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Other fermented foods
Experts also point out that other fermented foods are often better studied.
According to dietitian Kezia Joy, who was also interviewed by Parade, yogurt and kefir are more reliable sources of probiotics.
Fermented vegetables such as kimchi and sauerkraut also contain dietary fiber, which helps the bacteria already present in the gut.
Experts therefore conclude that kombucha may be a fermented drink with possible benefits, but it is not a guaranteed way to improve gut health.
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Sources: Parade.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.