0.5% ABV
There is also an aspect of some alcohol in Kombucha, in most cases you will sense its presence with changes on how you feel, however these are small amounts.
The Kombucha by Laurent - company from Warsaw, produces kombucha stylized as a classy drink, which bottle very strongly recalls look of a bottle of wine and overall wine-like aesthetics. In the brand's universe, we can see some partying photos in their social media, we could even say they open a space for new kind of "very slightly drunk" kombucha partying 🙃 A new wave of healthier parties?
Basically if you will be careful enough, kombucha will not make you sick, feel bad or bloating.
Most commercially available kombuchas contain c.a. 0,5 ABV
We can consider kombucha non-alcoholic, as a drink is only classified as alcoholic with more than 1.2% ABV
kombucha supplement for diabetes helps
Statements in this article have underlying research published by world wide respected Pub Med medical database. Scientific research on the drink is still in progress.
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Estera Kaszen
Kombucha fan and community builder
👋 Hi. I am a huge
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Kombuczara
I have created, as a part of SCREENS.agency, kombucha dedicated TikTok social project @kombuczara, Instagram @kombuczara
and brand new kombucha focused blog with the same focus.
As the Screens.agency we have designed whole Kombuczara concept and brand. Feel free to consider supercharging your business with similar quality brand building and digital video marketing with us!
Research sheds light on new amazing properties of kombucha as potential supplement for diabetes. There is projection of 48% increase of number of diabetics in 2045 compared to 2017. In light of such projections, let's hope that kombucha will continue to gather research data confirming its health benefits and anti-diabetes activity!
How you could possibly control sugar levels with kombucha?
In general, kombucha is considered alternative natural therapeutic agent and works on key health areas like:
Anti-cancerogenic
Attenuating oxidative stress
Intestinal health
Liver-kidney function
Neurodegene-rative diseases
Triglycerides
LDL cholesterol
Glucose blood levels
Obesity control and treatment
The results from 15 studies suggest that kombucha consumption:
- attenuates oxidative stress and inflammation,
- improves the liver detoxification process,
- and reduces intestinal dysbiosis.
There is evidence that kombucha consumption is beneficial for the control and treatment of obesity and associated comorbidities, as well as for the modulation of the gut microbiota in vivo.
How kombucha is made?
Being produced by process of black tea fermentation. It can be home made easily. One of major costs are: dedicated XXL jars, sugar and special add ons like mango pulp.
Soon, as Screens.agency, and fans of kombucha, we will publish translated version of our kombucha community social media project Kombuczara where you will find all the necessary tips for making your kombucha at home.
When kombucha is ready?
In most cases, up to 14 days of brewing is OK. Because it is difficult to define when to stop brewing kombucha, we recommend following your, healthier, gut instinct and experimenting. For multiplying your SCOBY cultures create your own 5 stars SCOBY hotel! :)
Studies have shown that kombucha may have an inhibitory effect on alpha-glucosidase, which could potentially help to regulate blood sugar levels. One study published in the Journal of Medicinal Food in 2014 found that kombucha inhibited alpha-glucosidase activity in a dose-dependent manner.
However, it's important to note that the effects of kombucha on blood sugar levels may be dependent on a variety of factors:
- including the individual's baseline blood sugar levels,
- the amount and frequency of kombucha consumption,
- and other dietary and lifestyle factors.
Therefore, it's important to speak with a healthcare professional before incorporating kombucha or any other dietary supplements into your routine, especially if you have diabetes or other health conditions that require blood sugar monitoring.
Furthermore kombucha positively affected in particular liver-kidney functions in rats, that were investigated in direction of diabetes. Black tea also helps in lowering sugar levels but kombucha, which is fermented black tea, is much more powerful and also helps with LDL cholesterol and triglycerides. One study from medical world wide respected source - PubMed have revealed that black tea had in some part similar health benefits to kombucha, but in smaller degree.
Mechanism of kombucha affecting blood sugar levels is still being investigated, but the active agent is acetic acid.
The keyword in answearing this super-important question is: "alpha-glucosidase". Alpha-glucosidase is an enzyme that breaks down carbohydrates into glucose, which is then absorbed into the bloodstream. Inhibition of alpha-glucosidase slows down the carbohydrate digestion process and therefore leads to a slower and more gradual release of glucose into the bloodstream, resulting in lower postprandial blood glucose levels.
Why kombucha is good for you?
Basically when you generally monitor your health at doctor's office, they often want to diagnose quality of your vascular system, glucose tolerance etc.
It is now proven that kombucha acts on one of the most prominent, civilization derived, health affecting factors such as: sugar levels, LDL cholesterol levels, triglycerides! Kombucha can also be considered a sustainable source of long-term energy, a long-term energizer, thanks to how it nourishes the body!
It can be a great diet companion. That's huge news!
The chemical content of kombucha, along with its health benefits, makes it a popular drink. Among them are organic acids, minerals and vitamins derived mainly from tea, amino acids, and biologically active compounds, such as polyphenols.
As a result, plant-derived polyphenols can slow down the aging process and reduce the risk of age-related neurodegenerative conditions, such as Alzheimer's disease, Parkinson's disease, and stroke.
Kombucha and diabetes
It is said that sugar speeds up aging, and kombucha is said to be the drink for eternal youth... and here we are. This Chinese ancient wisdom now have been supported by scientific proof. Kombucha enables sugar control thanks to how it influences glucose blood levels, also improves LDL cholesterol levels and triglycerides. A study conducted in 2018 found that kombucha has the ability to significantly reduce blood sugar and hemoglobin A1c levels, as well as increase insulin production.
As this is early stage, way before adoption as a supplement for diabetes, for now underlying mechanism behind how it influences diabetes is not fully understood. Study conducted with mice revealed that it affects diabetes by regulating gut microbiota and it's metabolites.
Kombucha goes bad when there are bad pre-conditions for consumption of the drink and one drinks simply... too much.
During one study it was concluded kombucha was not harmful at 120ml (4oz) a day.
Basically it is very important to aknowledge rather acidic (c.a. 2,5 - 3,5) ph levels in kombucha and also it's apparent fluor levels. If you have stomach ulcers - watch out the kombucha ph or rather don't drink it at all. Some consider kombucha a source of fluor that has some importance.
Kombucha is classified as a nutraceutical. Legislative efforts about these products remain confusing and without global harmonization.
Kombucha is prepared by fermenting sweetened black tea preparations with a symbiotic culture of yeasts and bacteria. Potential health effects have created an increased interest in Kombucha. Yet, only a few research studies have shown that Kombucha has in vitro antimicrobial activity and enhances sleep and pain thresholds in rats.
Kombucha consumption has proven to be harmful in several documented instances.
The conclusion is that harmfulness depends on the species and prevalent conditions in the body, also the overconsumption of the drink.
"Two cases of illness were investigated to determine if Kombucha played a role in the development of metabolic acidosis or other toxic effects. It was concluded that Kombucha is not harmful at about 4 oz per day, however there are potential risks associated with excessive consumption or consumption by an individual with preexisting health problems (6)."
As with everything, too much is not good for you. Kombucha may be considered invasive agent in terms of how it influences your gut with its bioactive ingredients. In the case where you are switching from a very poor lifestyle to kombucha, and if we assume your gut has a very poor microbiome composition, then it is recommended that you slowly and gradually incorporate kombucha drinks into your diet in maximum daily amount of 120ml.
Kombucha may help with your bloating. There are cases of people reporting that kombucha has helped regulate them truly chaotic, bloated, problematic gut. However it is highly important to be aware, that such interventions, with every biologically active agent, which kombucha for sure is, should be executed slowly and carefully.
Someone said that "food is not like medicine, food is medicine"- well this should be taken literally in case of kombucha and thus this drink should be used carefully as a new drug or supplement.
It is difficult to state that kombucha will make you sick. An average pharmacy shop carries billions of bacteria unknown to your gut, and they won't make you sick. Therefore, kombucha can be viewed as a dietary supplement that improves the health of your gut.
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Kombucha is possible future potent
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🍹Kombucha and diabetes: how does it work?
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Kombucha has following health benefits or rather superpowers.
The list is astonishing as for only one drink. Studies of kombucha proved its:
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anti-bacterial,
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antioxidant,
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anti-diabetic properties,
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ability to reduce the concentration of cholesterol,
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to support the immune system,
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to stimulate the detoxification of the liver,
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minerals originating mainly from tea (potassium, manganese, fluoride ions),
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vitamins (C, E, K, B1, B2, B3, B6, B9 and B12), contains more vitamin B1 than milk, according to studies
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acids: cetic, gluconic, glucuronic, citric, L-lactic, malic, tartaric, malonic, oxalic, succinic, pyruvic, usnic, amino acids (especially theanine, a derivative of glutamine),
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polyphenols,
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delays absorption of LDL cholesterol and triglycerides,
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decreases blood sugar levels,
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high protein (3.31 µg/mL), high phenolic content (290.4 mg/100 mL) and low sugars (glucose: 1.87 g/L; sucrose 1.11 g/L; fructose: 0.05 g/L) as compared to green tea.
How does kombucha work?
Kombucha is produced by symbiotic fermentation of sugared tea (mostly black) using a symbiotic culture of bacteria and yeast, also known as SCOBY.
By combining fermentation with the kombucha tea fungus, health-promoting substances are produced.
The product contains a lot of bioactive compounds derived from plant material (tea, juices, herb extracts) and microorganisms (acetic acid bacteria, lactic acid bacteria, yeast). Kombucha's microbial ecosystem hasn't been fully documented.
"The components found in the beverage are organic acids, mainly acetic acid, vitamins and mineral components, polyphenols, flavonoids, enzymes and fats, as well as sugars. In microbiological terms, it is a mixture of acetic acid and lactic acid bacteria and yeast. Acetobacter xylinum bacteria and Schizosaccharomyces pombe yeast are most often present in the beverage. Yeast cells consume most of the fructose in the process of glycolysis, producing ethanol and carbon dioxide. In turn, ethanol is converted into acetic acid due to acetic acid bacteria present in the beverage. Kombucha shows antimicrobial, antioxidant, anti-diabetic properties, reducing the level of cholesterol, supporting the immune system, and also stimulating liver detoxification."
Bacteria as important bioactive agents in kombucha
This low-level alcoholic drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters.
A medical study reports the following result: "four weeks of kombucha intervention increased the abundance of SCFA-producing bacteria and decreased the abundance of gram-negative bacteria and pathogenic bacteria." The improvement in gut microbiota reduced the damage to the intestinal barrier."
The findings revealed that kombucha tea administration induced attractive curative effects on diabetic rats, particularly in terms of liver-kidney functions. Kombucha tea can, therefore, be considered as a potential strong candidate for future application as a functional supplement for the treatment and prevention of diabetes.
"Kombucha tea was a better inhibitor of α-amylase and lipase activities in the plasma and pancreas and a better suppressor of increased blood glucose levels. Interestingly, kombucha was noted to induce a marked delay in the absorption of LDL-cholesterol and triglycerides and a significant increase in HDL-cholesterol. Histological analyses also showed that it exerted an ameliorative action on the pancreases and efficiently protected the liver-kidney functions of diabetic rats, evidenced by significant decreases in aspartate transaminase, alanine transaminase, and gamma-glytamyl transpeptidase activities in the plasma, as well as in the creatinine and urea contents."