Is Kombucha Good for You?

Kombucha is a kind of fermented sweatened tea.
Early chemical analyses of kombucha brew suggested that glucuronic acid was a key component of the brew, perhaps assisting the liver by supplying more of the substance during detoxification. However, more recent analyses of kombucha offer a different explanation, as outlined in the book in Analysis of Kombucha Ferments by Michael Roussin[1]. The author reports on an extensive chemical analysis of a variety of commercial and homebrew versions of kombucha, and finds no evidence of glucuronic acid at any concentration.

This author suggests, however, that another compound in Kombucha may have health benefits. It is known as glucaric acid. This compound serves as an inhibitor of the beta- glucuronidase enzyme, a bacterial product from the gut microbiota that can cleave the glucuronic acid conjugates. The activity of this bacterial enzyme has the effect of cleaving the glucuronic acid conjugates and sending bodily wastes back into circulation, thus increasing the exposure time before the waste is ultimately excreted. Therefore, the active component of kombucha likely exerts its effect by preventing bacterial disruption of glucuronic acid conjugates and increasing the detoxification efficiency of the liver.


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Interestingly, glucaric acid is being explored independently as a cancer preventive agent.
No clinical studies have been performed that demonstrate any specific curative properties of kombucha, but anecdotal reports suggest protection against cancer and other ailments. A review of the published literature on the safety of kombucha suggests no specific oral toxicity in rats, although other reports suggest that care should be taken in humans when combined with medical drugs, hormone replacement therapy, etc. Indeed, if kombucha contributes to increased drug clearance via beta-glucuronidase inhibition, then kombucha consumption would likely alter the effectiveness of medications. In addition, persons should be aware of potential allergic reactions or other complications, and should discontinue use or consult a medical professional if complications arise.


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And as with all foods, care must be taken during preparation and storage to prevent contamination.
Cleanliness is important during preparation of the tea, and in most cases, the acidity of the fermented drink will prevent growth of unwanted contaminants. In the event that mold does grow on the surface of the kombucha pellicle, or "mushroom," it's best to throw out the batch and start over. Reports of adverse reactions may be related to unsanitary fermentation conditions, leaching of compounds from the fermentation vessels or "sickly" kombucha cultures that cannot acidify the brew.