What the hell is kombucha?

My sister:  Try this kombucha.

Me: Isn’t it, like, fermented mushrooms and sourdough starter or something like that?

My sister: No, it’s really yummy!  And really good for you!

cartMe: (tasting it)  Can we open the wine now?

*

One week later I text my sister:  I’m addicted to kombucha now!  Have you tried the blueberry maple flavoured one?

Kombucha is a probiotic drink that’s having a bit of a moment — in shops within walking distance of my condo, I can choose from about a dozen different brands and flavours, all of which have that artisinal quality that whispers “you are SOOOOOO taking care of yourself… you are special.”three kinds

But What the hell is kombucha, exactly?

Kombucha is essentially a fermented drink, originally asian,  made by adding a culture of bacteria and yeast to a mixture of tea and sugar.  The “mother” lump of fermenting yeast is called a SCOBY — “symbiotic culture of bacteria and yeast” — and it’s sometimes called “mushroom” tea because when it’s brewing, the fermenting mixture takes on a mushroom shape.  There are no actual mushrooms involved (or sourdough starter, although the SCOBY serves the same purpose), and the commercial versions are often flavoured with fruity blends, or green tea, lemongrass and similar flavours.  The bottles on the shelves today are the essence of hipster aesthetic, many with the kind of minimalist spareness that vaguely imply “old fashioned medicinal.”

My first tendency was to be super-skeptical about kombucha, finding any elixir that claims to Solve! Every! Problem! highly problematic.  This link  and this one and this one make the kind of over-the-top claims that seem to promise cures for arthritis, diabetes, sadness and gut problems, along with perfect skin, eternal youth, endless vitality and all the orgasms you could handle.

We live in an era where there is a steady flow of claims about “superfoods,” like kale, goji berries, acai berries, chia seeds, teff and even maple syrup as well as for the benefits of cleansing interventions like juice fasts. Generally these claims are  pretty overblown, and tend to make vague, unscientific promises about “detoxification.”  There’s a huge divide on the question of detoxification between evidence-based science, which says the body cleanses itself through liver and other organ function and that supplements have no value, and many alternative practitioners, who say our systems are overly taxed by the stressful lives we lead, processed food we eat and the chemicals in our environment, and our organs need help to function well.  The combination of vague evidence and most people’s experience means that the super supplements or foods tend to have their moment of glory and then swirl off into the land of oat bran and lo-fat diets.

Despite my skepticism, though, I have taken a bit of a moderate shine to kombucha.  It’s a fizzy, upbeat drink in the middle of the day and when I’m stuck at my desk, it adds a momentary burst of festivity to my usual coffee/water regime.  So what are the actual benefits or drawbacks, if any?

Through all of the hype, the evidence does point strongly to the fact that kombucha has strong probiotic properties, which definitely has benefits for gut health.  (There is tons of evidence that probiotics are good for your guts, and kombucha definitely is a probiotic; there are no studies I could find that specifically examine the effects of kombucha alone). Two people close to me who have managed their own chronic illnesses of Crohn’s and an auto-immune disease called scleroderma through nutrition, alternative therapy and exercise, swear by probiotics, including kombucha.  (I know that’s not evidence, but one of them is a holistic nutritionist ;-)).  Nutritionally, kombucha is definitely a better pick-me-up drink than fruit juice or pop, both of which are basically just simple sugars.  (Although apparently, if you drink too much of it, it can make you a bit tipsy — it IS a fermented drink, after all).

The biggest downsides to kombucha seem to be either assuming it’s more of an elixir than it is — it’s a gut-IMG_0268healthy drink, not a cure-all– or the contamination that can happen with homemade kombucha that isn’t processed properly (like bad home canning).  It may not lead to eternal youth, but it can give you a lift and improve your digestive health (i.e,. help you poo better).  And it IS yummy.

I’m never going to be my sister, who gets a case delivered every week and smuggled a dozen bottles into a pile of things we had to tote on a boat and up a hill to her off grid cottage.  But I do pick up a couple of bottles a week, and have a moment of thinking “I’m making a sensible choice in this mid-day beverage.”

 

 

 

 

 

 

 

 

 

 

 

 

10 thoughts on “What the hell is kombucha?

  1. natalieh says:

    Ok. You made me actually laugh out loud!! I love you 🙂
    Oh and there is scientific, peer reviewed research on the role of probiotics and health done in London. Understanding the role of our gut bacteria in overall health is very interesting.
    http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3056109/

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    • fieldpoppy says:

      that’s actually one of the studies I linked — I should have been clear that there is tons of evidence that pro-biotics are good for you, but kombucha has not actually been studied specifically in that context.

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  2. pamsc says:

    If you like Kombucha, save money and make your own! I make Jun tea, which is a slightly different culture that uses honey and green tea instead of sugar and black tea. In either case, a friend can give you a scoby (the starter culture comes as a disk) or you can buy one online. People who make Kombucha or Jun are eager to give away scobies because a new one forms each batch you make.

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    • fieldpoppy says:

      I know a few people who make kombucha themselves — but for me, it’s not the kind of thing that’s in my domestic wheelhouse. As with home canning, there are Things that Can go Wrong. And I get a certain amount of self-pampering pleasure from the different, colourful little bottles in my fridge ;-).

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  3. catherine w says:

    Really interesting piece. I always avoided kombucha, but your post has intrigued me. Will try it and let you know. Thanks for all the links, too!

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  4. […] What the hell is kombucha? […]

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  5. Kim Solga says:

    Cate, there’s a great local London (LonON) company called Booch! that makes some great flavours. Their Greensx3 is my favourite – it’s the most refreshing thing possible after a long ride. I’m now at the point where I actually physically crave it as I’m rolling into town…

    Booch! have a new shop on Dundas East across from Western Fair, for when you’re in town, and they have a buy 10 get one free scheme. Also: their loyalty cards can be planted out; they have wildflower seeds in them. For added hipster value! 😉

    Liked by 1 person

  6. fieldpoppy says:

    Kim that sounds amazing — will have to go to London just for that 😉

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  7. G says:

    I wondered if you were talking about kombu cha, tea made from powdered seaweed. It’s tasty in a different way! I never really cared for bottled kombucha; it’s just another sweet drink…

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