Kombucha is fast emerging as a functional drink, marketed mainly for its health benefits. It is actually a tea fermented by a symbiotic colony of bacteria and yeast (SCOBY).  This SCOBY eats up most of the sugar from the tea, thus transforming it into a refreshingly fizzy, sour drink that is low on sugar and calories. Before you add it to your grocery list, analyze its pros and cons.


  • Kombucha has high levels of B vitamins that could protect the pancreas and the liver.
  • It is rich in enzymes and bacterial acids that help detoxify the body.
  • It contains glucosamines that increase the production of synovial hyaluronic acid, which in turn preserves the cartilage structure and prevents arthritic pain.
  • Since it is a probiotic beverage, it aids digestion and promotes gut health.


  • As kombucha is fermented by bacteria and yeast, strains of mold and fungi could develop in it sometimes, causing serious illness.
  • Yeast infection is a possible side-effect.
  • Having too much kombucha could lead to lactic acidosis and mythosis, both of which could affect muscle inflammation and the buildup of muscle acid.
  • Although it is good for the gut, its high acidic content could cause stomach ulcers or heartburn, if consumed in excess.

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