Kombucha Danger

Kombucha dangers arise in a variety of forms, from allergic reactions to contamination. Since many batches of kombucha tea are brewed at home, the risks associated with this drink can be quite high.

Kombucha tea can be dangerous.

Kombucha is a drink made by fermenting a kombucha culture in a mixture of tea and sugar. Vinegar or previously brewed kombucha is also added to provide acidity. The culture itself contains yeast and bacteria, which regenerates during the fermentation process and adds a new layer of culture.

Kombucha tea is consumed as a health drink, with the main accepted benefits being improved digestion, stomach and intestinal regulation, and detoxification of the body.

Many people brew batches of this tea at home, so one of the main reasons for kombucha danger is the use of equipment that has not been properly sterilized. The bacteria in the kombucha culture is quite safe for consumption, but the introduction of harmful bacteria can happen easily unless you take appropriate precautions.

Harmful bacteria can be found in anything from the jars used to brew kombucha to funnels and measuring equipment used in the blending of ingredients. To avoid contamination, make sure all equipment has been sterilized and thoroughly dried before brewing.

Another thing to keep in mind is the material that your brewing containers are made of. Some metals, like aluminum, or ceramics that contain lead can leach dangerous chemicals and bacteria into the tea as the fermentation is taking place. Always use clean glass containers for this purpose.

Contaminated equipment is by far the biggest kombucha danger. Reactions to the resulting tea range from mild to severe, and can even be fatal.

Another reason for kombucha danger is the overproduction of yeast in the tea. This can occur for a variety of reasons, including:

• Fermenting at too high a temperature
• Use of a kombucha culture that contains a high yeast to bacteria ratio
• Allowing the culture to remain dormant for too long before reuse

Kombucha tea that contains too much yeast can cause yeast infections in the genitals and mouth, as well as allergic reactions in some people.

Kombucha tea contains a high level of acidity, and this can cause problems for people with stomach ulcers, heartburn, or any sensitivity to acidic foods. The acid in the tea can also cause severe reactions when combined with certain medications, especially those prescribed for gastrointestinal illnesses.

If you suffer from any type of intestinal illness or experience frequent heartburn, it would be wise to steer clear of kombucha. Likewise, if you take any sort of medication on a regular basis, check with your doctor to find out if it reacts with high levels of acidity.

Another kombucha danger that seems to be related to the acidity is the effect on liver function. Many people have reported problems with their livers soon after drinking kombucha, and their symptoms stopped when the tea was eliminated.

An old saying tells us that you can have too much of a good thing, and kombucha is proof that this is true. Even though there are health benefits that go along with kombucha consumption, drinking too much of the tea can cause problems, such as:

• Bloating
• Stomach upset
• Nausea
• Diarrhea
• Intestinal gas
• Headache

Limit your kombucha tea drinks to eight ounces or less per day to avoid these symptoms. If you begin experiencing them after starting on kombucha, stop your intake right away.

Of course the best way to avoid any problems from kombucha is to stay away from the product completely. If you want to enjoy the health benefits of the drink, however, there are a few ways to improve your odds:

• Purchase bottled kombucha tea rather than making your own
• Keep all work spaces and brewing equipment sterilized and dry
• Follow directions exactly, paying special attention to storage temperatures
• Limit your intake to no more than eight ounces a day

If you experience any negative side effects or symptoms that you suspect are related to kombucha, see your doctor immediately.

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