Gwyneth Paltrow recommended Kombucha but some people should avoid
Kombucha, known as a representative probiotic food, is still popular. It is a beverage made by fermenting tea and sugar. It has a sweet, sour, and a refreshing feeling when you drink because of the carbonic acid produced during fermentation. It has a strong nourishing and tonic effect, is known to provide nutrition and improve digestion. It also strengthens the immune system and it is effective in removing impurities from the blood and organs.
Kombucha, which is known to have been drunk by Qin Shi Huang of China for immortality, began to become favorite to Celebrity stars like Gwyneth Paltrow, Madonna and Miranda Kerr.
It is well known for its excellent weight loss effects. Rich in polyphenols, amino acids, and lactic acid bacteria, it is known to be effective in protecting the liver, boosting beneficial bacteria in the body, boosting immunity, preventing cancer, and relieving arthritis. According to a study published in the international scientific journal ‘Journal of Chemistry’, the probiotics and antioxidants contained in kombucha improve gut health and may benefit organs and body systems such as the liver, heart and nervous system.
Kombucha can be beneficial to health when consumed in moderation, but because it is high in sugar and contains caffeine and alcohol, it can have side effects when consumed in excess. Certain diseases such as diabetes, chronic liver, heart, kidney disease, etc., and for pregnant women, it can be more toxic than medicine.
The risk of contamination of beverages during fermentation is always a concern. The British medical journal Medical News Today reports that drinking kombucha safely and following expert advice can reduce the risk factors of the drink. When drinking kombucha made at a small brewery or at home, it is best to boil it in a glass container that can be sanitarily sterilized as much as possible. Since there is a risk of inappropriate microorganisms growing during the fermentation process, it is safe to drink pasteurized kombucha when buying kombucha from the store.
British health information portal Medical News Today reported on the harmful side effects of kombucha.
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Indigestion
One of the side effects of kombucha is indigestion. Symptoms such as gas, nausea and vomiting may occur and these side effects are more common in people who consume kombucha in excess intake. Even if you take a small amount, these side effects may occur if kombucha does not work well for your body.
Exceeding Daily Calorie and Sugar
Some people drink kombucha instead of soda. Although kombucha may be beneficial to your health, it contains more calories than you think. The actual calories in kombucha can vary greatly depending on the manufacturer and additive. Some manufacturers add more sugar or sugar-rich juices to kombucha for flavor. This means adding more calories.
People who are on a diet or have diabetes should know the calories, carbohydrates, and sugar content of kombucha and drink it properly.
Kombucha contains sugar to increase probiotics during fermentation process. Drinking too much of this kombucha can lead to consuming too much sugar. Consumption of beverages with added sugar is often cited as a cause of diseases such as type 2 diabetes, obesity and cardiovascular disease. When drinking kombucha, it is better to choose low-sugar or sugar-free products.
It is also higher in calories than you think. Calories can vary greatly depending on the manufacturer and additive, but most kombucha products on the market add more sugar or sugary juice, so there is a risk of consuming too many calories.
Unhealthy for Your Dental Health
Drinking too much kombucha can be bad for your teeth. According to a beverage research report, the fermentation process of kombucha produces acids such as acetic acid. Acetic acid is the same kind of acid found in vinegar, which gives kombucha a tangy taste. During the fermentation process, acetic acid lowers the pH of kombucha to below 4.2. Because of this, drinking too much kombucha puts you at risk of tooth erosion. Frequent rinsing of your mouth with water when consuming kombucha can help protect your enamel.
Kombucha produces acids such as acetic acid during fermentation. Acetic acid is the same kind of acid found in vinegar, and this acetic acid lowers the acidity (pH) of kombucha below 4.2.
As a result, drinking too much kombucha puts you at risk of tooth erosion.
Increased Risk of Infection
Earlier this year, Hollywood actress Gwyneth Paltrow, who was diagnosed with COVID-19, recommended sugar-free kombucha as a treatment, but received a warning from the British National Health Service (NHS) to “stop spreading misinformation.” Although many people, like Gwyneth Paltrow, know that kombucha is good for boosting immunity, it can be a detrimental food for those with sensitive immune systems. Kombucha that has not been pasteurized is likely to contain bacteria and enzymes. Harmful microorganisms may grow during fermentation. People who are at risk of infection, such as those with weakened immune systems or those with chronic diseases that affect the immune system, should avoid kombucha.
Excessive Caffeine Consumption
Kombucha is a beverage made by fermenting regular tea. Caffeine content may vary depending on the type of tea. People who are sensitive to caffeine or who have already met their daily limit may consume additional kombucha and consume too much caffeine. Excessive caffeine intake can cause symptoms such as anxiety, headache, dehydration, heartburn, upset stomach, high blood pressure, and heart disease may appear.
Although rare, some people may have serious reactions when drinking kombucha. A recently published study also found that kombucha consumption was partly responsible for liver toxicity and inflammation. This can lead to complications such as jaundice or lactic acid.
There are no set guidelines for the appropriate amount of kombucha, but experts recommend diluting it with water as much as possible and drinking 8 ounces (about 265 milliliters) 1-2 times a day.
