Kombucha – What Exactly Is It and really should You Drink It

 

Kombucha craze brings concerns about alcohol levels in some batches

Video taken from the channel: 1 NEWS


 

Beginners Guide To Fermentation: Kombucha Making

Video taken from the channel: Pro Home Cooks


 

Great-Tasting Wonder Drink Kombucha Offers Prebiotic Functionality

Video taken from the channel: The Balancing Act


 

Hidden Dangers of Kombucha

Video taken from the channel: Bottom Line Inc


 

“Can I Eat A Kombucha Mushroom” or SCOBY? by @GetKombucha from Getkombucha.com

Video taken from the channel: GetKombucha.com


 

How Much Kombucha Should I Drink?

Video taken from the channel: You Brew Kombucha


 

The Benefits of Drinking Kombucha

Video taken from the channel: OurVentura.com


 

Beginners Guide To Fermentation: Kombucha Making

Video taken from the channel: Pro Home Cooks


 

Hidden Dangers of Kombucha

Video taken from the channel: Bottom Line Inc


 

Great-Tasting Wonder Drink Kombucha Offers Prebiotic Functionality

Video taken from the channel: The Balancing Act


 

How Much Kombucha Should I Drink?

Video taken from the channel: You Brew Kombucha


 

The Benefits of Drinking Kombucha

Video taken from the channel: OurVentura.com


 

Kombucha craze brings concerns about alcohol levels in some batches

Video taken from the channel: 1 NEWS


 

The 7 Benefits of Kombucha Tea

Video taken from the channel: Dr. Eric Berg DC


Kombucha is made by fermenting yeast and bacteria with black tea, sugar, and other ingredients. People commonly use kombucha orally as medicine for many different conditions, but there is no. Kombucha is a fizzy, sweet-and-sour drink made with tea.

Many people say it helps relieve or prevent a variety of health problems, everything from hair loss to cancer and AIDS. There’s little. A slightly fizzy drink that’s probiotic-rich, meaning it contains live bacteria and yeasts or “healthy little microbes” that benefit your digestive system. “Some of kombucha’s health benefits are similar to those of other fermented foods, like yogurt, kefir and raw (live) fermented pickles or sauerkraut,” Smith says. Some unpleasant side effects (such as stomach-ache, nausea and dizziness) are sometimes associated with drinking too much kombucha.

4 Like with any live food or drink, it’s advised to allow your digestive system to adjust by building up the amount you drink gradually. For example, start with 100ml a day for the first week and increase slowly. “Kombucha is a fermented drink made from brewed black or green tea, sugar, bacteria, or fungi,” said certified nutrition coach Esther Avant. The tea’s fermentation process produces compounds that can encourage detoxification in the body (more on that though in a minute).

If you’re suspicious of probiotic supplements, drink kombucha every day to ensure you’re getting live, active bacteria. The good bacteria in kombucha, much like yogurt, encourages good bacterial colonies to reproduce. Despite the presence of yeast, kombucha is also a good pick for those looking to clear up candida overgrowth. Kombucha is typically made from black or green tea, which can contain caffeine. Though the caffeine content is less after fermentation, there is still caffeine present in the finished brew – about 10 to 25 mg of caffeine per cup (for reference, a cup of coffee contains about 40 mg).

Kombucha is a fermented tea that is gaining popularity for its potential digestive health benefits. However, it is also known to have some side effects. If you are considering drinking this beverage, you should be aware of both the kombucha benefits and risks. Video of the Day.

Kombucha is a fermented tea that people enjoy for the taste, but also for probiotic benefits that can support healthier digestion. It’s so popular that many kombucha lovers go the homebrew route. Authentic kombucha should contain three things, says Dave: tea, a fermenting agent, and a kombucha culture. When created with these ingredients and under the correct production method, the drink will naturally form a sediment after it’s bottled, and it will also naturally become effervescent.

Don’t see said substance in your ‘booch?

List of related literature:

A review on kom­bucha tea – microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus.

“Microbiology and Technology of Fermented Foods” by Robert W. Hutkins
from Microbiology and Technology of Fermented Foods
by Robert W. Hutkins
Wiley, 2018

Proponents of kombucha claim that it is a panacea for almost any disease.

“Linda Page's Healthy Healing: A Guide to Self-healing for Everyone” by Linda G. Rector-Page
from Linda Page’s Healthy Healing: A Guide to Self-healing for Everyone
by Linda G. Rector-Page
Traditional Wisdom, 2000

You can do a lot with kombucha, so if you find it tasty and/or interesting, I encourage you to do your own research on its many health benefits, as well as more advanced kombuchamaking techniques, such as second fermenting and adding other flavors.

“Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes” by Mellissa Sevigny
from Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes
by Mellissa Sevigny
Victory Belt Publishing, 2018

As a detoxifier, kombucha is considered a good source of Glucuronic Acid, a substance that can interact with body toxins, make them easier to excrete, and prevent them from being absorbed by the intestines.

“Detoxification: All You Need to Know to Recharge, Renew and Rejuvenate Your Body, Mind and Spirit” by Linda Page
from Detoxification: All You Need to Know to Recharge, Renew and Rejuvenate Your Body, Mind and Spirit
by Linda Page
Healthy Healing Publications, 1998

The amount of living yeast gives the Kombucha beverage an active life which continues after decanting it into bottles.

“Kombucha: The Miracle Fungus” by Harald Tietze
from Kombucha: The Miracle Fungus
by Harald Tietze
Tietze Publications, 1996

Also called kombucha tea, the tea mushroom, Fungus japonicus, tea kvass, etc., Kombucha is a tough jelly­like “skin,” which is really a complex association or symbiosis of yeasts (which are simple fungi) and bacteria.

“Medicinal Mushrooms: An Exploration of Tradition, Healing, and Culture” by Christopher Hobbs
from Medicinal Mushrooms: An Exploration of Tradition, Healing, and Culture
by Christopher Hobbs
Botanica Press, 2002

Kombucha often has sediment in it, which are the remains of the Little Buddies that performed the fermentation work.

“The Lose Your Belly Diet: Change Your Gut, Change Your Life” by Travis Stork, M.D.
from The Lose Your Belly Diet: Change Your Gut, Change Your Life
by Travis Stork, M.D.
Bird Street Books, 2016

Kombucha is a living health drink made by fermenting tea and sugar with the kombucha culture.

“Elsevier Comprehensive Guide to Combined Medical Services (UPSC)-E-Book” by Rajeev Kumar, Prakash Nayak
from Elsevier Comprehensive Guide to Combined Medical Services (UPSC)-E-Book
by Rajeev Kumar, Prakash Nayak
Elsevier Health Sciences, 2015

• KOMBUCHA MUSHROOM: actually a colony of yeast and bacteria, proponents of kombucha claim that it is a panacea for almost any disease.

“Linda Page's Healthy Healing: A Guide To Self-Healing For Everyone” by Linda Page
from Linda Page’s Healthy Healing: A Guide To Self-Healing For Everyone
by Linda Page
Healthy Healing Publications, 2004

Kombucha is usually just sugar-sweetened tea, fermented by a specific community of bacteria and yeasts.

“The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World” by Sandor Ellix Katz, Michael Pollan
from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
by Sandor Ellix Katz, Michael Pollan
Chelsea Green Publishing, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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132 comments

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  • Drink Apple cider vinegar for gastritis? You have another video dedicated to not drinking apple cider vinegar if you have gastritis

  • What is bad about the sugar content in Kombucha, when that sugar is part of an added fruit to the tea? Are you against eating fruits and veggies? The Kombucha I drink has over 10 grams of sugar but it is derived from added fruit and its juice.

  • I’ve been working long days in the heat doing landscaping, pushing, pulling and lifting heavy stuff, and the thing I crave right after I get off work is kombucha. I like a beer once in a while but there’s nothing like a cold kombucha.

  • AsSalamualaikum to you Dr Berg & Blessed Ramadan! I cant tell you how much i enjoy your research and Health advice!!! I share LOTS!!!
    ON THIS Subject i invite you to research the latest info on Kombucha…to incluce Coffee Kombucha (Coffucha;) and totally made with Coffee!!!
    Herbal Kombucha… (Herbucha;) made with ANY Herbs, Berries or Fruits ONLY…( WITHOUT TEA!) AND
    One of my new Favorites ( i make them ALL!:) HIBISCUS Kombucha…And Today Ill also try MACHA-Bucha…lol and to this I will add Mint AND this Batch I will make with Honey… which the use of is considered the Champaign of all Kombuchas. Called Jun Kombucha.
    I typically make a gallon size batch of each… I use Juice Pitchers… and brew my ingredient in 6 cups of water…cool to room temp and add the rest of room temp water and 1 cup of Sugar only. I add 1 “scoby” piece and 1 cup of Kombucha liquid as the Starter.
    I ferment Black Tea gallon size at room remp or warmer for 10 days or up to 2 weeks…then bottle and add 1/3 c fruit juices or peels for flavor…for a 3 day second ferment Max!!! If not drank by then, just Burp…and continue every 3 days to avoid explosion of carbonation.
    Coffee batches are READY in 5-6 days…to this i add 1/3 c Molasses and it balances the vinegar flavor out nicely!!!
    Honey Sweetened batches also only 5-6 days…no extra flavor is needed…
    And Herbal batches often use white sugar to allow the herbal flavors to shine…
    Allowing white sugar sweetened batches to ferment longer…up to 30 days…really gives a vinegar flavor but also uses up the sugar!!! And I do this for my Kidneys!!!! I had Stones once…and Vinegar disolved them fast!!! No need to painfully pass them!!!
    I hope this helps…Glad to share something with YOU!!! MUCH RESPECT…From Egypt!
    Heba Joan…Dahab, South Sinai!

  • What about drinking GTs kombucha that has 16 grams plus of sugar. Is it still healthy at all or is it ruined because of that sugar content?

  • Kombucha is acidic when consuming in pH however the residue when consumed is alkaline. It makes your body more alkaline. Acidosis is absurd. Bad science.

  • Misleading title. I didn’t hear benefits discussed at all besides helps with digestion. Should’ve been called “A discussion on how to make Kombucha”.

  • so Dr. Berg, when I was in my early 40’s a dear friend of mine introduced me to Kombucha. I loved it. About 6 weeks into drinking Kombucha I had a major detox cleanse. For 3 days my breath, urine and sweat reeked of nicotine! I had never smoked a day in my life…however I grew up with parents that were heavy smokers so I was a definite product of 2nd hand smoke. I just wanted to share my experience. I love you videos, I watch and share them often. thank you.

  • Thank you! Should have watched this video before I shook the bottle—yikes! Had no idea this had alcohol in it until I felt tipsy and fell asleep right away. And, I only had half a glass!

  • Thk you for the info… Could it also be beneficial for severe menstrual pain over a period of time consuming this product… Advise

  • REAL “Kombucha” is a Japanese drink made from a sea vegetable (seaweed) with salt, basically, and sometimes other natural ingredients. I have no idea what this beverage is. Btw, western “futons” are not really futons either.

  • Chiedo scusa, non capisco inglese. Ma ho tanto bisogno di capire se si può bere la kombucha durante digiuno intermittente (20/4), se non blocca l’autofagia??

  • How can we make kombucha keto? Am following a keto diet and dont want to consume regular sugar kombucha, what can I use instead of the cane sugar?

  • At what time is it best to take kombucha tea?
    Can I take my apple cider vinegar in the morning and afternoon and take my kombucha before bed time?

  • Doc, I have ulcer in mouth that needs months maybe a month to heal. Once it healed soon will be back. Please explain what happened, how to treat it?

  • SPOT ON _ You do the research for us! Thanks again. My resting heart rate was lower today after drinking 8 oz yesterday. Interesting. Also my Fitbit said my sleep was deeper after using Kombucha yesterday.

  • 2:00 why would you recommend ACV for ulcer and gastritis? In another video you even said that ACV would in fact worsen these two things. Maybe you meant only chlorophyll?

  • Can someone suggest more alcohol alternatives that can keep me relaxed for whole day? I have stutter and always stressed as hell
    Thank you in advance

  • Dr Berg, please clarify regarding acidosis. First you say keep away as it affected you then you say you do drink it. I have acidosis, can I like you just drink less? Also, what is half a container? Please define container. Thanks

  • A friend gave me this mushroom about 20 years ago. But this mushroom grows another one then I thought what the hell is that? I would nevet eat that and put it in my body thetefore zi thtew it away was nasty looking!!!

  • Tons of sugar in bucha…sugar is a poison to humans. This is a totally different fermentation process than actual foods. Drink this as a sweet or a treat, don’t kid yourself that it’s healthy. Dr. Berg needs to be more skeptical about this mass marketing campaign with huge profit margins.

  • Store bought is nothing like homemade not even comparable, anything sold in a store has to be pasteurized,so there you’ve killed the good bacteria,and everything added to it,might as well drink a soda,make your own

  • Never believe what any doctor tells you. They will prescribe pills that will do more harm than good and praise the pills. Same with flouride

  • For some reason, Kombucha gave me a bad allergy reaction. I was experiencing a lot of anxiety, heart palpatations, hot flashes, and other symptoms. It took me a while to figure it out, so I lacked proper sleep for a week or so. I never drank more than 6oz either.

  • When I first began drinking Kombucha on a daily basis, I ran into some unexpected health concerns. I have cardio issues, and am on medications for high blood pressure and heart disease. My blood pressure and heart rate dropped much lower than usual. I experienced unusual heart palpitations. Plus, I also was experiencing some mild sick feelings at times. Because of my cardiac concerns, I contacted my cardiologist office. They adjusted my meds and had me wear a monitor overnight. Well, after about two weeks, everything seemed to clear up. I have concluded, my body went through a detox. I just had a six month check up and the doctor agreed the Kombucha and detox was probably to blame. I love Kombucha, and continue to drink it daily. I enjoy brewing it at home once a week! I even had a infected tooth for over a year that seems to be healed and pain free!!

  • Been making my own home made kombucha, kefir, and water kefir fir a few years. I have slowed down the consumption of it quite a lot since keto and if, because I cannot Fitbit all in. But I love it. I wish there as a way to,tell how much sugar is still left after the second ferment.

  • This is not kombucha. Real kombucha is a seaweed that’s dried and grounded to a powder it has nothing to do with any kind of fermentation.

  • I’m curious about water fasting. (not to lose weight). But at the same time killing Candida, parasites or loading up up something like formula 1, 2 Schultz cleansing for example. And what else (if anything could I add to a water fast). I’ve seen where people go to a retreat in Costa Rica for up to 40 days on the water fast to let the body fix just about any negative condition. But also, shouldn’t one take certain minerals or vits while water fasting. I’m just wondering the truly best method for a water fast and adding clean up plus healing the gut. Thanks ��

  • Hi Dr. Eric,
    I’m planning to have Kombucha on the first day of my feeding stage after the period of water fasting, but I actually worry about the alcoholic content of it. Do you believe it is a good call to break the fasting with Kombucha?
    Thank you for advising!
    Kindly,
    Fernanda.

  • FYI To Manually lower the tea basket: hold down the “basket” button on the breville tea maker for a few seconds it will lower the basket. Press the button same to lift it back to the top.

  • Thanks for the videos. Enjoyed this and found out things I did not know. Glad it’s beneficial. I drink about 1/2 bottle a day and am careful about the carb count.

  • Fantastic! I been making my own ” booch” as we call it, for a few yrs now. We love it! Has really benefited so many of our friends. Just drink it moderately and all is good!��

  • I bought a spigot beverage crock from the Goodwill it hold about 2 1/2 gallons. about once a week I make my tea using both black and green teas ( I buy the cheap great value brand) I add 3 cups of white sugar to the pot while I am boiling the water and tea, let it cool to room temp then add it to the crock with the mother and a couple cups of left over Kombucha from the last brew. We wait 3 days to let it ferment. I make a gallon of black tea with added peach flavoring tea and we add Kombucha to each of our glass of tea. We hate having to wait those three days to let it ferment but it isn’t the same when we drink it before its done. thnx for sharing we love our continuous brew beverage crock!

  • I started taking bile salts as of yesterday, and for some reason I’ve started to get that right shoulder pain Dr Berg talks about and pain between both shoulders. I’ve never had this pain before today. I also take acv tablets before my meal and only eat once a day. I still have my gallbladder, just trying to get in front of my health. Does anyone have an idea of why I’m suddenly having this pain?

  • Put it this way..When you drunk kambucha and wait 20-30 mins whatever you take its increases its effects..Whether it be prescribed or other meds. Liquor..energy drinks..I shouldn’t be saying this but maybe I should so people will know exactly what may happen. It inhibits something in the liver and increases the extraction effectiveness of the stomach thus you get all the goodies from whatever you ingest

  • Thank you so much! I loved your simple and easy explanation! I was afraid to start, but after watching your video, I’m ready! Thank you

  • Kombucha is one of the few things that actually clears my dehydration within 10 minutes, and removes headaches.
    I don’t drink liquor at all by the way, it’s a miracle drink, if you know how to make it, or simply buying it from store.

  • The starting base (tea) and organisms have nothing to do with it.

    I believe it’s more so people are not checking ph levels after fermentation to see if it’s good or bad..and or they are using a bad scoby.. doing it at home or a market is not bad!! Just so it smart and use good stuff.

  • If she does not know the caffeine is consumed by the SCOBY, is she an authority: I think not. Did you list many benefits NO! you did not! Your great just get someone who has done their homework or personally benefited by having a condition improved or healed. Sorry TV college major.

  • i make mine super-charged. one black tea bag per 8 oz of filtered water, one cup sugar per 4 cups tea. Ferment 3-4 days in 85-90 degree. swing top bottle it for 2 days, check carbonation. ice it down. serve on the rocks.

  • I love this stuff. Make it now from scratch, even the scoby with no ready-made Kombucha. Weston Price has done great work: the significance of enzymatically active food especially-live food = healthier people/animals. Been making my own sauerkraut, kefir, sourdough gluten-free bread for several years. After having had removed sick mercury from my teeth; finally was able to give Kombucha a go. Considering the effects of leukocytosis am happy to have discovered Kombucha benefits as it’s yet another tool in balancing the raw/cooked ratio. Used Kombucha, Milk Thistle, Blessed Thistle, wheat grass juice, micro algae etc. to remove some accidental poison from my system. Noticed remarkable results from even the raw store bought, within hours some, and days the rest. The more people’s diet/lifestyle is informed, the more they will notice the additional new benefits of Kombucha. It even helps to ward off trolls.

  • What BS. Both these people need lots of fiber. Just look at them. You can see that! I am tossing the scobys and putting oreos in the jars! Yeaaas!

  • Now that I’m feeling like taking control over my enteric bacteria! Thnx! I have to lose weight and I’ve always known what to do. I’m gonna need a probiotic encouragement group!��

  • Our immune system…..is “what makes a man or a woman” healthy.  Without bacteria and yeasts of the correct time….we die…we depend on “other life forms”…ie: bacteria, yeasts and more….to break down our foods, make hormone precursors, produce vitamins,….and on and on and on.   Our modern S.A.D., is why we’re all sick or getting sick or “are not in the best health” today.

    A human being is just a “big bag of bacteria”…we are commensalistic, as are ALL living matter and “critters on this earth”.

  • I love the jellyfish analogy! That’s what it looked like to me when i got mine! My grandsons love watching the tea make new baby jelly fish! Thanks for the scientific “lay” talk!

  • Shes right the caffeine isnt converted the levels are he exact same in Kombucha.. but imo that is a big PLUS because I love caffeine HAH. 

  • This lady knows some stuff but am I the only one who caught on to how much bs was in this discussion? Can’t people sell without lying or exaggerating… If you have to fib… How good is it really?

  • Very informative video. However, I do have to correct the lady on Kombucha’s history. Kombucha was invented in China, in about 250 B.C. It didn’t start out in Russia. I’m telling you this as a Russian, to make sure that you understand the real history behind it. My grandmother used to make this stuff a lot, when I was a kid. I grew up drinking it.

  • Okay video, but it lacked some depth. I’ve been making my own kombucha for over a year at home and support making it vs buying it. It’s very little work!

  • QUESTION:  can you REALLY use brown sugar / organic cane sugar (instead of white sugar) when making Kombucha?    I have been testing and slowly replacing BLACK tea with GREEN tea and it works.  However, I want to be healthy.  I know the white sugar is for the SCOBY…but it is semi-sweet when we drink it.  I don’t like white sugar…….PLEASE HELP!!!  Thanks for the reply.

  • You can cut the caffine by pre washing it in hot water for about a min. to release the caffine. then put in boiled water to seep for your Kombucha.

  • She was very confusing.  Picture is worth 1,000 words.  I make Kombucha, my favorite is Ginger.  Honey kills the bacteria. Use to favor afterwards. Make my own so I can have it my way.

  • Obviously These people haven’t studied chemistry or medicine, I wouldn’t recommend drinking Saccharomyces boulardii (for healthy people) unless you have a very serious illness or condition or recovering from,and which has wiped out all most all of your good bacteria in the body and you need to restart the good bacteria, other then that the occasional yoghurt is more then enough to satisfy the body’s chemistry. Kambucha was the ancient fermented food of choice before yoghurt was invented (in the middle east). Anything that makes you dizzy, noxious and has a ton of GI sugar in it surely alters your mental plasticity state. Ancient remedies are ancient, that’s why we have medicine.

  • This isn’t a bad video and I don’t want to take away from the content. But damn he was pronouncing it so wrong…CAM-BUCHA…bruhhh��

  • I really use to enjoy kombucha, until i discover a better an healthier way to brew the kombucha so i am going to make my own very soon.

  • she needs to know you should use organic sugar not white sugar. yes, it does all go out during fermentation but if we are talking healthy use organic cane sugar. And what is with the sugar in water? the sugar goes in the tea. not plane water.

  • He doesn’t provide support for his statements. Show the information on the people you are referencing who contracted liver toxicity, autoimmune disease, headaches…. that you are making statements about. No excuse for not providing facts.

  • Don’t drink too late??? I literally just drank 2, and it’s 1:30 am, and I had 2 earlier around 6-7pm! I had no idea it could make you not sleep well, or that it made your heart race. AAAaaaaaah!

  • I am here to find out what conditions are dirty? I am a new brewer, I finished my second batch. I want to keep it simple and not doing another step for flavoring, hoping this also keeps my Kambucha away from bad bacteria! But after I search and found out this video and also found others giving more information about how Kambucha can also breed Candida which is a bad bacteria that leads to cancer, I am really concerned:( I used clean utensils clean jars clean hands! What can I do to find out if my Kambucha has anything bad in it? I want to keep brewing at home, it is less sugar and more economical than buying but I don’t want to put bad bacteria in mine and family’s body:( I need more information please?

  • I bought a spigot beverage crock from the Goodwill it hold about 2 1/2 gallons. about once a week I make my tea using both black and green teas ( I buy the cheap great value brand) I add 3 cups of white sugar to the pot while I am boiling the water and tea, let it cool to room temp then add it to the crock with the mother and a couple cups of left over Kombucha from the last brew. We wait 3 days to let it ferment. I make a gallon of black tea with added peach flavoring tea and we add Kombucha to each of our glass of tea. We hate having to wait those three days to let it ferment but it isn’t the same when we drink it before its done. thnx for sharing we love our continuous brew beverage crock!

  • Did I miss something on the second fermentation, like he poured in the bottle and then popped the top. Is there another video showing the second ferment process?

  • As Kombucha brewmasters will say, man has been making kombucha for centuries with no known deaths contributed to it. Yes cleanliness is a must…dirty houses make dirty kombucha. Also there is a limit to how much kombucha one can drink’ That is one pint per day for people acclimated to the product. Newbies much less per day..That is also where people get into trouble and start drinking the tea quarts at a time right off the bat.

  • So, which commercial kombucha company funded this advertorial? Repeated several times to avoid farmer’s market, And then says you can drink as much as you want of the commercial stuff.(Paraphrased). Even though the commercial stuff is frequently pumped with sugars,false flavors, preservatives, etc. And devoid of live cultures if it is pasteurized. I’m calling BS.

  • I am here to find out what conditions are dirty? I am a new brewer, I finished my second batch. I want to keep it simple and not doing another step for flavoring, hoping this also keeps my Kambucha away from bad bacteria! But after I search and found out this video and also found others giving more information about how Kambucha can also breed Candida which is a bad bacteria that leads to cancer, I am really concerned:( I used clean utensils clean jars clean hands! What can I do to find out if my Kambucha has anything bad in it? I want to keep brewing at home, it is less sugar and more economical than buying but I don’t want to put bad bacteria in mine and family’s body:( I need more information please?

  • Thk you for the info… Could it also be beneficial for severe menstrual pain over a period of time consuming this product… Advise

  • Yeah, that’s what we want, a conventional “health” practitioner trying to tell us about an unconventional product. What he’s not telling you is that people who have problems with kombucha likely already have leaky gut syndrome and are susceptible to microscopic undigested foodstuffs getting through the compromised gut directly into the blood stream, which causes a significant auto-immune response and inflammation. That’s why people get sick. A person with a healthy gut (not perforated and with healthy flaura) will benefit hugely from this concoction. As for “pasteurization”…yes, doc, let’s just expose a living organism to intense heat and see if it is still good for us. He’ll be quoting the USDA food guide next. This guy’s either an idiot or he’s on the payroll of the drug companies!

  • There are so many benefits of regularly consuming kombucha. If you have serious health issues, and take antibiotics or other medications that destroy all bacteria in your system, offsetting antibiotics by taking kombucha and kefir can resupply your gut flora. Also, when you drink a lot of kombucha (it seems to have more beneficial bacteria and yeasts than kefir), the good bacteria and yeasts fight the bad bacteria and pathogens in your system for dominance. I have lyme disease and probable co-infections and make my own kombucha, and I can feel it working like this when I drink a few bottles of my brew. In my brewing, I try to do the second fermentation process, and I’ve been consistently getting small scobies in my bottles. These are just concentrated forms of the good bacteria and yeasts,. When you brew it yourself, you will constantly make more scobies those are just basically biofilms. You can eat the extra scobies to get a high dose of the good components, use them in soil to boost the good soil bacteria to help plants grow. I love kombucha, and I really think it is helping me recover from my health issues.

  • Very good video and throughout with instructions.
    7:40 what?! I have to add kombucha? Ha ha I don’t have any. That’s why I’m making some

  • FYI To Manually lower the tea basket: hold down the “basket” button on the breville tea maker for a few seconds it will lower the basket. Press the button same to lift it back to the top.

  • So reading the comments, I’m guessing few if any of the commenters actually listened or thought critically about what was said. You just all got on your “greedy doctor bad, nature good” horses, or quickly went to your “this doesn’t agree with with my folk wisdom, or my new age beliefs, so it’s fake news” place. ( pro tip: reality doesn’t care what you believe, and not all opinions are equally valid ). If you had actually listened he a) said that kombucha has health benefits, b) producers need to be very careful and sanitary in their brewing process as the health effects of contaminated kombucha can be dire, and that c) commercial producers are more likely (although are not guaranteed) to have a controlled, consistent, and sanitary process because of a fear of being sued by their large consumer base.

    He never said that the boutique brewers at your farmers’ market are dangerous, or that commercial producers are all safe, or that you shouldn’t make it at home what he implied is that you need to buy from a reputable producer commercial or craft producer and you need to be careful about your sanitation when you brew at home.

  • This isn’t a bad video and I don’t want to take away from the content. But damn he was pronouncing it so wrong…CAM-BUCHA…bruhhh��

  • Not sure if anyone can answer this but, my wife is Korean so we both love Barley Tea and I was wondering if this could be used as the base for the Kombucha?

  • Hi so this was really great thank you. The only thing l want to know is about this second stage, how do you do it? Can you please reply or even make a video?

  • Question: Why can I take flour and water and ferment it into a sourdough starter but I cannot take tea and sugar or grape skins or fruit etc, and ferment it into a Scoby? Someone had to start this process right? Just wondering!

  • What about adding (with the skoby) some apple cider vinegar, if you don’t have kombucha? Just to get your brew into acidic territory?

  • Just discovered you a couple days ago, and loving your content, thank you for making this info so easy to understand and recreate! i will be recommending your channel

  • I’ve tried several times to sign up for the “Trick Out Kombucha Brewing Set Up” and it keeps saying there’s a 500 issue with the server.

  • Improper processing of kombucha, either contamination or by needlessly prolonging the fermentation period,

    is known to cause bacterial and fungal overgrowth and has been noted to covert kombucha into a toxic food

    product.

    There is no proven and significant benefit of drinking kombucha. Most of the evidence supporting kombucha’s

    potential benefits is limited to rodents, while much of the evidence demonstrating its risks extends to humans.

    If kombucha is brewed at home, it must be properly prepared in a sanitized environment and fermented for

    less than a week to be safe to drink.

    If you do choose to drink kombucha, make sure to purchase it from trustworthy producers with

    sanitary working conditions and properly trained staff.

    https://youtu.be/o-ovBYKfiUs

  • I’ve heard cheesecloth should be avoided, due to not being a tight enough weave to protect from bugs and their eggs. So something with a tighter weave.

  • I’m new to all of this. I’ve been paying, per bottle, $4. $4.50 in the NYC area! This is the second video of yours that I watched. I will have to watch this it again and take notes!
    When you talk about running into problems re plastic containers, what did you mean? Would it erode the insides of the containers? Will it end up smelling and/or tasting like plastic?
    Also, can I used the little bits of SCOBY from a bottle I bought at the store to make my SCOBY? There was a few drops of kombucha and some miniscule SCOBY pieces left in the bottom of the bottle. Now, it looks like a circle of SCOBY formed on the bottom of the bottle. It has been sitting on my kitchen counter for at least a week.
    So, I’m definitely subscribing. Thank you!
    Take care and stay safe!
    �������� ��

  • Why not use malted barley for the brew? Would taste much better I’d think, plus it would have the nutrients that are provided by the malted barley.

  • Put it this way..When you drunk kambucha and wait 20-30 mins whatever you take its increases its effects..Whether it be prescribed or other meds. Liquor..energy drinks..I shouldn’t be saying this but maybe I should so people will know exactly what may happen. It inhibits something in the liver and increases the extraction effectiveness of the stomach thus you get all the goodies from whatever you ingest

  • Improper processing of kombucha, either contamination or by needlessly prolonging the fermentation period,

    is known to cause bacterial and fungal overgrowth and has been noted to covert kombucha into a toxic food

    product.

    There is no proven and significant benefit of drinking kombucha. Most of the evidence supporting kombucha’s

    potential benefits is limited to rodents, while much of the evidence demonstrating its risks extends to humans.

    If kombucha is brewed at home, it must be properly prepared in a sanitized environment and fermented for

    less than a week to be safe to drink.

    If you do choose to drink kombucha, make sure to purchase it from trustworthy producers with

    sanitary working conditions and properly trained staff.

    https://youtu.be/o-ovBYKfiUs

  • Dr. Berg some day it is bad for the liver. And there is fructose in it. Is that true? Fructose is really bad for you.
    Thank you for the video, I was hoping you would do a kumbacha video!!!! ��

  • There are so many benefits of regularly consuming kombucha. If you have serious health issues, and take antibiotics or other medications that destroy all bacteria in your system, offsetting antibiotics by taking kombucha and kefir can resupply your gut flora. Also, when you drink a lot of kombucha (it seems to have more beneficial bacteria and yeasts than kefir), the good bacteria and yeasts fight the bad bacteria and pathogens in your system for dominance. I have lyme disease and probable co-infections and make my own kombucha, and I can feel it working like this when I drink a few bottles of my brew. In my brewing, I try to do the second fermentation process, and I’ve been consistently getting small scobies in my bottles. These are just concentrated forms of the good bacteria and yeasts,. When you brew it yourself, you will constantly make more scobies those are just basically biofilms. You can eat the extra scobies to get a high dose of the good components, use them in soil to boost the good soil bacteria to help plants grow. I love kombucha, and I really think it is helping me recover from my health issues.

  • Misleading title. I didn’t hear benefits discussed at all besides helps with digestion. Should’ve been called “A discussion on how to make Kombucha”.

  • i make mine super-charged. one black tea bag per 8 oz of filtered water, one cup sugar per 4 cups tea. Ferment 3-4 days in 85-90 degree. swing top bottle it for 2 days, check carbonation. ice it down. serve on the rocks.

  • Health questionIm super new to this, but from the way you described it “yeasty, sugar, bacteria feeding on the sugar, acidic, etc.” the wording sounds so much like what happens when someone gets an overgrowth of candida in their gut. Does anyone know if this is actually beneficial to helping rid yourself of candida? Or would it actually help the candida to thrive in your gut?

  • What BS. Both these people need lots of fiber. Just look at them. You can see that! I am tossing the scobys and putting oreos in the jars! Yeaaas!

  • Tea leaves have oxalates,for those senstentive to stones it’s wise to add raw lemons juice to kombucha tea cz citric acid helps to melt those

  • Our immune system…..is “what makes a man or a woman” healthy.  Without bacteria and yeasts of the correct time….we die…we depend on “other life forms”…ie: bacteria, yeasts and more….to break down our foods, make hormone precursors, produce vitamins,….and on and on and on.   Our modern S.A.D., is why we’re all sick or getting sick or “are not in the best health” today.

    A human being is just a “big bag of bacteria”…we are commensalistic, as are ALL living matter and “critters on this earth”.

  • Very good video and throughout with instructions.
    7:40 what?! I have to add kombucha? Ha ha I don’t have any. That’s why I’m making some

  • Shes right the caffeine isnt converted the levels are he exact same in Kombucha.. but imo that is a big PLUS because I love caffeine HAH. 

  • This lady knows some stuff but am I the only one who caught on to how much bs was in this discussion? Can’t people sell without lying or exaggerating… If you have to fib… How good is it really?

  • Very informative video. However, I do have to correct the lady on Kombucha’s history. Kombucha was invented in China, in about 250 B.C. It didn’t start out in Russia. I’m telling you this as a Russian, to make sure that you understand the real history behind it. My grandmother used to make this stuff a lot, when I was a kid. I grew up drinking it.

  • Okay video, but it lacked some depth. I’ve been making my own kombucha for over a year at home and support making it vs buying it. It’s very little work!

  • QUESTION:  can you REALLY use brown sugar / organic cane sugar (instead of white sugar) when making Kombucha?    I have been testing and slowly replacing BLACK tea with GREEN tea and it works.  However, I want to be healthy.  I know the white sugar is for the SCOBY…but it is semi-sweet when we drink it.  I don’t like white sugar…….PLEASE HELP!!!  Thanks for the reply.

  • You can cut the caffine by pre washing it in hot water for about a min. to release the caffine. then put in boiled water to seep for your Kombucha.

  • She was very confusing.  Picture is worth 1,000 words.  I make Kombucha, my favorite is Ginger.  Honey kills the bacteria. Use to favor afterwards. Make my own so I can have it my way.

  • Obviously These people haven’t studied chemistry or medicine, I wouldn’t recommend drinking Saccharomyces boulardii (for healthy people) unless you have a very serious illness or condition or recovering from,and which has wiped out all most all of your good bacteria in the body and you need to restart the good bacteria, other then that the occasional yoghurt is more then enough to satisfy the body’s chemistry. Kambucha was the ancient fermented food of choice before yoghurt was invented (in the middle east). Anything that makes you dizzy, noxious and has a ton of GI sugar in it surely alters your mental plasticity state. Ancient remedies are ancient, that’s why we have medicine.

  • Just discovered you a couple days ago, and loving your content, thank you for making this info so easy to understand and recreate! i will be recommending your channel

  • I really use to enjoy kombucha, until i discover a better an healthier way to brew the kombucha so i am going to make my own very soon.

  • she needs to know you should use organic sugar not white sugar. yes, it does all go out during fermentation but if we are talking healthy use organic cane sugar. And what is with the sugar in water? the sugar goes in the tea. not plane water.

  • slice it into a slab and put a slice through middle like a squid tube, slice into rings, crumb and season then deep fry….you have your own vegitarian calamari.

  • Question: Why can I take flour and water and ferment it into a sourdough starter but I cannot take tea and sugar or grape skins or fruit etc, and ferment it into a Scoby? Someone had to start this process right? Just wondering!

  • Ugg! Thanks so much. I’m new to this, and I had a few bottles sitting out to make it more vinegary. I was putting them in the fridge and decided to take a swig from one. I felt this large jelly like substance go down my mouth. I can still feel it going down. I looked at the other bottles, and one had a baby scoby.. I wanted to trow so much.. but I think I’m ok now… I was afraid I might get sick.. but I’m glad I found you!

  • Curious what #Kombucha SCOBY tastes like? Dave says try it! Watch this video as he explains why you should. http://buff.ly/1wiz3Gd

  • He doesn’t provide support for his statements. Show the information on the people you are referencing who contracted liver toxicity, autoimmune disease, headaches…. that you are making statements about. No excuse for not providing facts.

  • Kombucha is one of the few things that actually clears my dehydration within 10 minutes, and removes headaches.
    I don’t drink liquor at all by the way, it’s a miracle drink, if you know how to make it, or simply buying it from store.

  • I get headaches from kombucha. But that’s just me. Could be different for other people. But i also think its a side effect of detoxification.

  • I love this stuff. Make it now from scratch, even the scoby with no ready-made Kombucha. Weston Price has done great work: the significance of enzymatically active food especially-live food = healthier people/animals. Been making my own sauerkraut, kefir, sourdough gluten-free bread for several years. After having had removed sick mercury from my teeth; finally was able to give Kombucha a go. Considering the effects of leukocytosis am happy to have discovered Kombucha benefits as it’s yet another tool in balancing the raw/cooked ratio. Used Kombucha, Milk Thistle, Blessed Thistle, wheat grass juice, micro algae etc. to remove some accidental poison from my system. Noticed remarkable results from even the raw store bought, within hours some, and days the rest. The more people’s diet/lifestyle is informed, the more they will notice the additional new benefits of Kombucha. It even helps to ward off trolls.

  • So reading the comments, I’m guessing few if any of the commenters actually listened or thought critically about what was said. You just all got on your “greedy doctor bad, nature good” horses, or quickly went to your “this doesn’t agree with with my folk wisdom, or my new age beliefs, so it’s fake news” place. ( pro tip: reality doesn’t care what you believe, and not all opinions are equally valid ). If you had actually listened he a) said that kombucha has health benefits, b) producers need to be very careful and sanitary in their brewing process as the health effects of contaminated kombucha can be dire, and that c) commercial producers are more likely (although are not guaranteed) to have a controlled, consistent, and sanitary process because of a fear of being sued by their large consumer base.

    He never said that the boutique brewers at your farmers’ market are dangerous, or that commercial producers are all safe, or that you shouldn’t make it at home what he implied is that you need to buy from a reputable producer commercial or craft producer and you need to be careful about your sanitation when you brew at home.

  • As Kombucha brewmasters will say, man has been making kombucha for centuries with no known deaths contributed to it. Yes cleanliness is a must…dirty houses make dirty kombucha. Also there is a limit to how much kombucha one can drink’ That is one pint per day for people acclimated to the product. Newbies much less per day..That is also where people get into trouble and start drinking the tea quarts at a time right off the bat.

  • So, which commercial kombucha company funded this advertorial? Repeated several times to avoid farmer’s market, And then says you can drink as much as you want of the commercial stuff.(Paraphrased). Even though the commercial stuff is frequently pumped with sugars,false flavors, preservatives, etc. And devoid of live cultures if it is pasteurized. I’m calling BS.

  • I get headaches from kombucha. But that’s just me. Could be different for other people. But i also think its a side effect of detoxification.

  • Never believe what any doctor tells you. They will prescribe pills that will do more harm than good and praise the pills. Same with flouride

  • Yeah, that’s what we want, a conventional “health” practitioner trying to tell us about an unconventional product. What he’s not telling you is that people who have problems with kombucha likely already have leaky gut syndrome and are susceptible to microscopic undigested foodstuffs getting through the compromised gut directly into the blood stream, which causes a significant auto-immune response and inflammation. That’s why people get sick. A person with a healthy gut (not perforated and with healthy flaura) will benefit hugely from this concoction. As for “pasteurization”…yes, doc, let’s just expose a living organism to intense heat and see if it is still good for us. He’ll be quoting the USDA food guide next. This guy’s either an idiot or he’s on the payroll of the drug companies!

  • Health questionIm super new to this, but from the way you described it “yeasty, sugar, bacteria feeding on the sugar, acidic, etc.” the wording sounds so much like what happens when someone gets an overgrowth of candida in their gut. Does anyone know if this is actually beneficial to helping rid yourself of candida? Or would it actually help the candida to thrive in your gut?

  • I love the jellyfish analogy! That’s what it looked like to me when i got mine! My grandsons love watching the tea make new baby jelly fish! Thanks for the scientific “lay” talk!

  • If she does not know the caffeine is consumed by the SCOBY, is she an authority: I think not. Did you list many benefits NO! you did not! Your great just get someone who has done their homework or personally benefited by having a condition improved or healed. Sorry TV college major.

  • Did I miss something on the second fermentation, like he poured in the bottle and then popped the top. Is there another video showing the second ferment process?

  • The starting base (tea) and organisms have nothing to do with it.

    I believe it’s more so people are not checking ph levels after fermentation to see if it’s good or bad..and or they are using a bad scoby.. doing it at home or a market is not bad!! Just so it smart and use good stuff.

  • Not sure if anyone can answer this but, my wife is Korean so we both love Barley Tea and I was wondering if this could be used as the base for the Kombucha?

  • Hi so this was really great thank you. The only thing l want to know is about this second stage, how do you do it? Can you please reply or even make a video?

  • Kombucha isn’t even that great for you. Look it up on wikipedia… or really any other actual medical review of the beverage. It isn’t bad but… I mean.. it just isn’t that good either.

  • What about adding (with the skoby) some apple cider vinegar, if you don’t have kombucha? Just to get your brew into acidic territory?

  • being too far into keto is not healthy. it’s harmful to your gut bacteria which you need to live. you need things like kambucha tea and dietary fiber to keep your gut biome alive.

  • I’ve tried several times to sign up for the “Trick Out Kombucha Brewing Set Up” and it keeps saying there’s a 500 issue with the server.

  • Thank you so much! I loved your simple and easy explanation! I was afraid to start, but after watching your video, I’m ready! Thank you

  • I’ve heard cheesecloth should be avoided, due to not being a tight enough weave to protect from bugs and their eggs. So something with a tighter weave.

  • I’m new to all of this. I’ve been paying, per bottle, $4. $4.50 in the NYC area! This is the second video of yours that I watched. I will have to watch this it again and take notes!
    When you talk about running into problems re plastic containers, what did you mean? Would it erode the insides of the containers? Will it end up smelling and/or tasting like plastic?
    Also, can I used the little bits of SCOBY from a bottle I bought at the store to make my SCOBY? There was a few drops of kombucha and some miniscule SCOBY pieces left in the bottom of the bottle. Now, it looks like a circle of SCOBY formed on the bottom of the bottle. It has been sitting on my kitchen counter for at least a week.
    So, I’m definitely subscribing. Thank you!
    Take care and stay safe!
    �������� ��

  • Why not use malted barley for the brew? Would taste much better I’d think, plus it would have the nutrients that are provided by the malted barley.