Continuation about misconceptions related to Kombucha
Information is about facts
In previous Part 1 I stated what I thought about people who sell and promote health around products which lack factual evidence supporting them. To continue I show you here the Part 2. On it you’ll find comments about a study from 2000. I know that it was written more than 20 years ago but it is well curated by the authors. It is reasonable to say that the kombucha hype started after 2000, so for those who pioneered that hype in the west the knowledge gathered is reviewed in this scientific paper. There is no escape from science and that is a good thing.
Source:
Dufresne, C., & Farnworth, E. (2000). Tea, Kombucha, and health: a review. Food research international, 33(6), 409–421. (here)
Kombucha is often claimed by enthusiastic supporters as a remedy for evertything and a miracle elixir. Allegations are numerous and varied. The list includes the elimination of gray hair, the increase of sex drive, the improvement of eyesight, to the utilisation as a household cleaner, underarm deodorant or soothing foot soak. Our review of the scientific literature revealed a lack of evidence to support many of these claims and raised doubts as to the validity of others. A more scientific approach is needed to separate real and indirect activities from unjustified claims.
After disclose of some factual information about tea and its origins, Dufresne and Farnworth start to derail details about kombucha:
“Another beverage known as Kombucha, is produced by the fermentation of tea and sugar by a symbiotic association of bacteria and yeasts forming a ‘tea fungus’. It also originated in China where the ‘Divine Che’ was prized 220 BC during the Tsin Dinasty for its detoxifying and energizing propertuies. In 414, Doctor Kombu brought the tea fungus to Japan from Korea to cure the digestive troubles of the Emperor. ‘Tea Kvass’ was introduced into Russia by oriental merchants and then into Eastern Europe and Europe around the turn of this century.”
“Kombucha has been consumed in many countries for a very long time. Many benefits for health have been reported based on personal observation and testimonials. However, few properties have been demonstrated by scientific and experimental studies. The drink has been studied intensively since 1852, mainly in Europe. (…) First reports coming from Russia at the beginning of this century and during World War I stated that the ‘Russian secret home remedy’ also called ‘Wonderdriink’ helped for headaches, gastric illnesses, and especially regulates intestinal activities often disturbed by the lifestyle in the army. Between 1925 and 1950, several medical studies conducted by doctors and physicians confirmed the traditional claims about Kombucha and reported beneficial effects such as antibiotic properties, regulation of gastric, intestinal and glandular activities, relief of joint rheumatism, gout and haemorrhoids, positive influence on the cholesterol level, arteriosclerosis, toxin excretion and blood cleansing, diabetes, nervousness, and aging problems. The methodology used in these studies remains unclear.”
And it continues with this kind of presentation: studies VS unclear answer. As so, to keep track:
“… but at this time, it is not known if microorganisms present in kombucha can colonize the human gastrointestinal system. Studies generally lack rigorous experimental investigation and mechanisms of action remain uncertain or unknown.”
Note the following:
“Altough the consumption of Kombucha generally presents no adverse side effects, a few cases of health disorders have been reported. Upset stomach, some allergic reactions, particularly for those predisposed to acid sensitivities, and renal insufficiencies are usually improved by ceasing or lowering consumption.”
And pay attention to these recomendations:
“When Kombucha is home cultivated, there is the possibility of contamination by potentially pathogenic bacteria and yeasts. For the non-initiate, seeing an ugly brown spongy mushroom floating in a cloudy brown liquid is not appetizing to look at and raises suspicious. Because fermentation is conducted in non-aseptic conditions and the culture is often propagated from one house to another, the potential for contamination is high. Contaminations are always possible but the zooglea protects itself against foreign microorganisms. Kombucha must be prepared and stored in a glass container to avoid the leaching of toxic elements such as lead into beverage from preparation or storage vessels.”
There are also reasons to expect health benefits from kombucha, but as in science expectations don’t appear to be more valid than lies, they should be proved before shouting to people any positive healthy claim around it. But, you know, marketing some product is not science and generally it only cares about “the next big thing”, which will sell a dozen million more each year.
“More research is needed to evaluate Kombucha, but there are new reasons to think that it may have a positive effect on human health.”
For more recent science about Kombucha, you may check this quick Google Scholar trend.
