The seven biggest kombucha myths regarding this healthful, traditional beverage which are costing consumers money or scaring them away from trying it and experiencing its many benefits.
I first started brewing the fermented tea known as kombucha in 2001 when I was pregnant with my second child. It’s a good thing I ignored the kombucha myths that were circulating at the time else I never would have tried it at all!
Sipping small amounts on a daily basis proved very helpful in relieving some of the hip and low back pain I was experiencing at the time. So much healthier (and tastier!) than popping a couple of ibuprofen or Tylenol, wouldn’t you agree?
Since then, this traditional beverage that likely has its roots in China around 200 BC has become a modern-day phenomenon with well over a million homes regularly brewing this probiotic and enzyme-rich beverage for the benefit of themselves and their families.
In response to the boom in kombucha home brewing, dozens of bottled commercial brands are now available for purchase at farmers’ markets, healthfood stores, food co-ops, and even supermarkets. Having these commercial versions readily available when out of town has made healthy traveling so much easier, don’t you think?
As with any fast-growing trend, a number of myths have continued to circulate with new ones cropping up too. While some of these kombucha myths are harmless, some are actually costing people money (for example, cultures that don’t work) or discouraging them from trying this healthful beverage altogether. This is a shame and completely unnecessary, which is why I thought an article busting the most common kombucha myths would be helpful.
This list of the most common myths below was reproduced with permission from the sensational Big Book of Kombucha by my friends Hannah Crum and Alex LaGory. I have watched Hannah and Alex painstakingly and lovingly put this book together over the past couple of years, and I can tell you, they have put everything they have into it in order to create a world renowned resource for years to come.
I am not exaggerating when I say that this book is a must for your cookbook shelf. It contains literally everything you ever wanted or needed to know about kombucha, SCOBYs, brewing, flavoring, and just enjoying the myriad of health benefits of consuming fermented tea. In addition to all the fascinating as well as practical information, numerous recipes for flavorful and medicinal variations of both brewed and bottled booch are included along with gorgeous pictures to inspire you
I hope you are able to pick up a copy for yourself or as a gift soon!
Kombucha Myths Busting
* Reproduced with the permission of Storey Publishing from The Big Book of Kombucha by Hannah Crum and Alex LaGory.
The fairly recent resurgence of interest in traditional methods of food cultivation and preparation and the attendant fascination with fermenting and brewing make kombucha nearly irresistible. When ignorance and excitement combine, however, factual information often becomes jumbled with the fantastical and the fearful. As knowledge of kombucha has grown and more information has become available, old myths have been outgrown but unfortunately not always discarded.
While mostly harmless, misinformation masquerading as fact too often confuses the homebrewer and disrupts proper brewing techniques. Here are some kombucha myths we’d like to bust for good.
Kombucha Is a Mushroom
This widely held belief most likely arises from the obvious resemblance of the SCOBY to a large mushroom cap. The kombucha culture, as you know by now, is in fact a symbiotic culture of bacteria and yeast. Although the taxonomy for kombucha has not yet been formalized, mushrooms are fungi and so are yeast, so in that regard kombucha cultures and mushrooms are in the same family. But they are distant cousins, not siblings.
Adding to the confusion is that some of the old names in other languages called it a “mushroom.” When those terms were translated into English, “kombucha mushroom” became a catchy name for the culture.
Metal Will “Kill” Kombucha
Due to kombucha’s powerful detoxifying properties, dire warnings to avoid even a few seconds of metal-to-kombucha contact are overblown. Brief contact with something like a strainer or a pair of scissors will not lead to a toxic SCOBY or tainted brew. However, kombucha really should not be brewed in anything but glass. Brewing in stainless steel bowls is a risk for leeching carcinogenic nickel into the brew.
SCOBYs Should Be Refrigerated
This nasty nugget is widespread and often passed along by well-meaning brewers with the explanation, “So they won’t rot” or “It just puts them to sleep.” In fact, SCOBYs never “go bad” when properly stored. In cold temperatures the bacteria and yeast, which keep the SCOBY healthy and protect the brew, become inactive and are unable to put up a defense against mold. When a SCOBY that has been refrigerated is activated, the first batch or two may (or may not) turn out okay, but eventually, mold is likely to appear in the brew. (See page 157 for more about refrigerated cultures.)
Dehydrated SCOBYs Are Viable
The issues are the same as with refrigeration; only this time the bacteria and yeast are too weak from dehydration to protect against mold. If the culture is deprived of the protective pH of the starter liquid, which kills harmful organisms on contact, it becomes vulnerable to mold, and the bacteria in kombucha do not perform well after dehydration. Additionally, it can take up to six weeks to rehydrate a dried-out culture before attempting the first batch. No point in wasting the time for a likely-to-fail experience.
Kombucha Makes the Body Acidic
The body is a complex and marvelous organism, masterful at maintaining health through homeostasis. Significant shifts of internal pH indicate illness or, rarely, impending death. In order to maintain the correct pH at all times, our bodies employ several detoxification and buffering systems — such as the lungs, kidneys, and digestive system — to process acidic ash, the residue generated by the consumption of certain foods and also present in the body as the by-product of metabolic processes.
There is a debate over whether so-called acid/alkaline diets are beneficial to health, but we do know that when food is digested in the gut, its components leave residues that are either acid-forming or alkali forming. The body suffers from ill effects at either extreme, so the key, according to proponents of these diets, is to strive for balance rather than focusing on consuming only one type of food or another.
So what about drinking kombucha? Won’t the low pH make the body more acidic (something you’ve probably been told to avoid)? The answer is no. While it is true that kombucha has a low pH (2.5–3.5), the residue (ash) is alkaline-forming rather than acidic, and has an effect similar to lemon juice and apple cider vinegar.
Brewing Kombucha at Home Is Unsafe
When brewing kombucha at home, you pretty much have only one major issue to worry about: mold. And mold is obvious — it’s the blue, black, or white fuzz growing on top of the culture. If you see it, simply toss the brew, just like you would a moldy piece of bread, cheese, or fruit. Otherwise, if you have a quality culture and strong starter liquid, and you follow the proper procedures, success is virtually guaranteed.
Kombucha Is a Cure-All
Let’s get this straight once and for all: Kombucha is not a panacea. In fact, it doesn’t cure anything! Kombucha gradually detoxifies the body so that the immune system can function properly. Think of it as a filter cleaner, where the filter is your liver. Kombucha is an adaptogen. Adaptogens are plants or compounds that satisfy three important criteria — they are nontoxic, they are nonspecific (they work on the whole body, rather than a particular part or system), and they help the body maintain homeostasis. This means that if you need to lose weight, kombucha may help you to do so, and if you need to gain weight, kombucha may help with that also.
Have any of these kombucha myths cost you money or kept you from trying it for yourself before? If so, now you know the facts straight from Hannah Crum, the Kombucha Mamma herself!
I grew SCOBYs last year when my son and I were on getting ready for the GAPS diet. I grew it from unflavored raw Kombucha and it took a few batches to get it going. Now they just grow and grow. I change out the tea every 2 weeks per recommendation from Dr. Natasha Campbell. I’ve let it go a week or two more when I forgot (oooops) and wonder, should I throw that batch out. I really try to stay on top of it but with life being so busy, it happens every 6 months or so.
Kathleen, I have been reading a lot of books and watching videos on this subject and I now have my first 2 batches brewing so I am new. However, I wouldn’t throw anything out. I have read that you just use an over-fermented batch as you would use vinegar..in a salad dressing, for weeds, or make a fire cider with it–even as a hair rinse.
Great point. Here’s a salad dressing recipe using vinegar-y tasting kombucha if you are in need of one. https://www.thehealthyhomeeconomist.com/maple-kombucha-salad-dressing/
Hi Sarah!
I LOVE your blog! 🙂
I have been brewing kombucha for a couple of years now after watching your videos. I usually store the scoby in some plain brewed kombucha in the refrigerator. Are you saying that I should just leave it on the counter in the plain kombucha?
Thanks!
Kristin
You are doing it almost exactly like I do and how I recommend on my videos (glad you are finding them helpful!) … you can also leave it on the counter in case you weren’t aware of that option.
In the post above … I think Hannah was referring to storing the cultures (SCOBYs) in the refrigerator without liquid in a sealed container which would significantly weaken or kill them.
Thanks for another great article. It’s your video on kombucha brewing that made it a lot easier for us to get started.
We regularly brew 1 gallon of kombucha (with one or two mushrooms) for 10 days. I have noticed that a spilled drop of the finished brew is sticky. Does this mean it needs to be brewed longer for the sugar to be more completely processed?
Glad the videos helped you!
Kombucha really should be brewed for no less than 7 days and usually closer to 10-14 unless it is in the middle of a the hot summer. How long are you brewing it for?
I’ve heard that kombucha is not safe for nursing because it detoxifies and toxins can come out in breast milk. I’m not convinced and still drink it (but in small amounts). Is this a myth?
Yes, this is a myth. I drank kombucha through my last 2 pregnancies and also while nursing and have 2 beautiful children with no health issues at all (one is now 14 and the other 11). Both have also never required a single dose of antibiotics for any illness.
I think the key is moderation. I kept my kombucha consumption at 12 oz or less per day while pregnant … still do the same today. Excessive anything can be a problem!
I drank kombucha with my third pregnancy and then a few times after he was born. It made me feel great, but because I was nursing, the minimal caffeine in the drink affected him. I am completely caffeine free while nursing/pregnant and very sensitive when I do drink it but for someone not as sensitive it’s probably fine. (I totally felt guilty about the caffeine once I figured it out.)
On another note, anytime there’s a stomach bug going around, my other two, and husband, get some kombucha to pretty much squash the stomach bug.
I just read the following; A popular beverage today is called Kombucha tea. It is a mixture, in most cases, of regular tea and liquid in which a fermenting mushroom is growing. The beverage apparently originated in the Orient. Some people say it gives them more energy, and helps with liver detoxification. The tea contains some B-complex vitamins and other nutrients, along with a small amount of alcohol.
Either one buys kombucha in a bottle, buys a prepared dry powder to which one adds water, or one can make it at home. To do this, one must obtain one of the mushrooms it is made from called a “mother”. Then one grows the mushroom in a mixture of water or tea and about 1 cup of sugar per gallon of water.
No matter how you obtain kombucha tea, I do not recommend drinking it. I also do not recommend making it yourself because a problem could arise making it very poisonous. The reasons to avoid kombucha tea are:
1. Aldehyde toxicity. Everyone who uses kombucha tea regularly that I have observed has some degree of aldehyde toxicity in the liver. This is very unhealthful. For more on this, read Aldehyde Toxicity on this website.
2. Very yin. Fungi of all kinds are very yin organisms in Chinese medical terminology. Kombucha is no different. It is somewhat like beer, which is another fermented drink. However, beer is fermented grain, and grain is less yin than mushroom. Anything that is rather yin today is also not healthful. To read about this, read Yin Disease.
3. Stimulant. Kombucha tea seems to have a stimulating effect on the body. Many people like this, and it keeps them using the product. However, it is not healthful. In fact, kombucha contains an amphetamine-like substance and it is definitely addictive. PLEASE DO NOT DRINK ANY KOMBUCHA TEA.
This is exactly the bunk I ignored back in 2001. Glad I did 🙂 There is absolutely no scientific or anecdotal evidence to diss kombucha tea other than soda manufacturers not liking it as it helps people stay off their garbage.
I’ve always stored my SCOBYs in the fridge. How should I store them?
I think what Hannah meant is that SCOBYs shouldn’t be stored in the fridge alone in a sealed container which is what many people do only to find they have killed the culture 🙁 You can most certainly store them in the fridge in tea water so they stay wet and don’t dry out … put this in a glass bowl covered with a cloth and secured with a rubber band. This is what I have done for years especially while I am out of town. However, SCOBYs can be kept on the counter also during inactive brewing times … again, in a glass bowl in tea water covered with a cloth. Hope that explains it better.
Are you sure about this Sarah? Hannah seems pretty clear that the scoby should never go in the fridge even with tea.
I’ve been putting it in the fridge with tea for 15 years (in a bowl covered with a cloth) with absolutely no problems and the same culture perpetuated throughout that time. You certainly can leave it on the counter too if you like. She says you don’t “have” to put it in the fridge which is absolutely correct. The biggest problem I’ve seen with people is putting the SCOBY in the fridge in a sealed container while on vacation and they come home to a dead culture.
We do not recommend storing SCOBYs in the fridge because it increases the likelihood that the culture will not remain viable. As others have commented here, that has not been their experience, but many others will attest to their cultures failing after having been stored in the fridge. We always offer the information that provides the best brewing experience for people – especially newbies, but it certainly is not intended to negate an experienced brewer and their experience.
We do not recommend storing SCOBY Hotels in the fridge simply because there is no reason to do so. Allowing it to sit at room temperature with a cloth cover means a new layer will grow and act as a “lid” to slow evaporation. Provided there is enough liquid, the culture will remain viable. Plus, then you don’t have unused SCOBYs hogging up space in the fridge. Win-win!
So if not in the fridge or dried, then how DOES one store the scobey for future use?
See my comment above 🙂
Is kombucha harmful to your tooth enamel? I heard it was so I have been staying away from it, but I really like it and its many health benefits.
No it is not as long as you don’t drink to excess.
I’ve heard that if you use honey instead of sugar, that will kill the SCOBY. Is this true? Does it make a difference if you use pasteurized honey instead of raw honey? How much of the sugar gets consumed during the brewing process? Some diets, like the Specific Carbohydrate diet have contraindicated Kombucha because of the kind of sugar used. How would you weigh in on that?
Thanks.
Raw honey should not be used to brew kombucha. Raw honey should be used to brew Jun tea which looks like a kombucha SCOBY but thrives on a different set of beneficial microbes and yeasts. Here’s a how-to if you are interested: https://www.thehealthyhomeeconomist.com/how-to-make-jun-tea-kombucha-champagne/
If you are on a healing diet, follow the protocol suggested. If kombucha is contraindicated for whatever reason, then follow your practitioner’s advice on that.
Which ready-made/store-bought brand/s Kombucha would you recommend?
Thanks!
I like High Country Kombucha (here’s what the label and bottle look like: http://amzn.to/1Wfo2Vh It is one of the low sugar brands out there. Some of them have incredibly high amounts of sugar added post fermentation in the form of pasteurized juice and even sugar, so you have to be very careful.