Struggling to cook healthy? We'll help you prep. Sign up for our new weekly newsletter, ThePrep, for inspiration and support for all your meal plan struggles. Whisk together all the ingredients in a bowl. Divide between cups and serve. Those with conditions affecting the liver may want to avoid kombucha or ensure it comes from a controlled environment. As kombucha is a result of natural fermentation, improper handling or poor control of the environment may lead to contamination.
Kombucha contaminated with other bacteria or yeasts may not be as healthy, or may even be dangerous to drink. Contamination from a container may also be a risk factor. Porous pots, or resins or glazes that contain lead or other contaminants, may leech into the kombucha. Some plastics may break down into the kombucha as it brews. Contaminants from the container may put the person at risk for side effects or toxicity depending on the chemical.
For small-batch brews or homemade kombucha, ensure the container will not break down or leech chemicals or metals such as lead into the drink. Preventing contamination from other microbes may include proper temperature control and the use of clean equipment during brewing. For those worried about the possibility of other microbes in the drink, look for pasteurized kombucha.
Some manufacturers will pasteurize the drink and then add only beneficial bacteria afterward. For those concerned with sugar and calorie intake, look for drinks that do not contain too many added sugars or calories. With this said, drinking one to two 8-ounce servings of kombucha each day may be suitable for average consumers. Some people may want to avoid kombucha, such as those with compromised immune systems and people sensitive to caffeine.
There are no exact guidelines on kombucha consumption, and finding a way to balance individual consumption may be best in each case. Caffeine is a stimulant that occurs naturally in several foods. Some companies also add it artificially to their drinks and snacks.
In small doses it…. Kombucha is a fizzy probiotic drink that promotes the growth of good gut bacteria. Anything related to helping the gut heal and repopulate good bacteria — like this tea — is now popular. But it can be too strong of a probiotic astringent for some. And while most people will be OK, we all seem capable of overdoing good thing. A little bit of something is usually best, because anytime we overdo it, even with water, we can have issues. If you try it and get an upset tummy or even diarrhea, reduce the amount.
So take it slowly. The bacteria and yeast feed off the sugar as the tea steeps, so when we drink the finished product, we do get less sugar per serving. But there is still sugar. Being no stranger to the blues, I viewed kombucha as one way to keep the lows at bay. Kombucha had been part of my daily routine—both for pleasure and for keeping myself well—for eight years.
Was I actually addicted to kombucha? Well, true. When I started dating my boyfriend, I mustered all my willpower to stop myself from darting into Walgreens or Whole Foods to pick one up. I eventually came out to him and offered him a sip.
And even though the health benefits of kombucha were unproven, the drink perhaps by placebo effect made me feel better. So I wondered: Is an addiction by definition a detriment to health and happiness, or can it be a good thing?
While considering these questions, my boyfriend and I decided to create a monthly budget to increase our savings. At first I felt angry. But then I realized he was right. Partly due to the budget project, and partly just to see if I could, I decided to stop drinking kombucha every day. First, I stopped stocking the refrigerator with kombucha. As there was no place to buy kombucha within walking distance of work, anytime I wanted a bottle I needed to get in the car, drive someplace, park, and get one.
When no longer aided by convenience, each time I thought about kombucha I had to think about how bad I really wanted it. But then I learned to sit with the wanting.
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