Important tips for consuming kombucha to avoid candida flare-ups and why some people who drink it experience worsened symptoms.
I’ve been asked more than once recently if kombucha is beneficial for those who are battling candida overgrowth.
There is a school of thought that candida sufferers best avoid this healthful, traditionally fermented beverage.
Is avoidance truly a good course of action?
Or, can this probiotic-rich beverage actually help gut healing for those with yeast overgrowth?
What Exactly Is Kombucha?
For those new to this delicious beverage, kombucha is a traditional Russian drink that is made from fermenting plain black tea and cane sugar.
Sometimes raw honey and green tea are used (especially in China), with the resulting beverage called Jun tea.
This delightful fermented tea beverage has been consumed for hundreds of years.
Extensive testing in Russia has proven it to be an effective detoxifier.
Once toxins are tightly bound to the organic acids in kombucha, they are rushed to the kidneys for excretion.
The popularity of kombucha in North America has been steadily growing for the past 30 years or so.
I’ve brewed kombucha in our home since 2001, long before any commercial brands were available.
More on the difference between the two below.
Does Kombucha Flare Candida?
We’ve established that kombucha is a healthy, traditional beverage. But, what if a person has candida overgrowth?
Will the fact that kombucha contains beneficial yeasts and bacteria in the final brew aggravate the situation?
The key is that kombucha contains beneficial yeasts, not pathogenic strains like candida.
Therefore, when someone with candida starts drinking kombucha for the first time, there may indeed be a flare-up of symptoms.
This can be confusing at first. Is the kombucha making the problem worse?
The good news is that these symptoms (commonly skin-related) are likely only temporary!
The beneficial yeasts and probiotics trigger this reaction as they begin to rebalance the gut environment.
How Fermented Tea Discourages Yeast
This short-term aggravation of symptoms is sometimes referred to as “a healing crisis”.
It is also referred to as “herxing”, which is short for a Herxheimer reaction.
This is the natural response of the body to the destruction of harmful bacteria in the gut that release toxins into the bloodstream.
This type of process is actually necessary if improvement in the gut environment is to occur over the long term.
A healing crisis can occur not only with kombucha, but with other fermented beverages such as raw kefir or even 24-hour yogurt.
In fact, simply taking a probiotic supplement or eating a serving of homemade sauerkraut can cause a herx reaction.
Can You Drink Kombucha if You Are Healing Your Gut?
In summary, even though kombucha can be enjoyed by candida sufferers, it is certainly possible for some folks to not react well initially.
Symptoms after drinking kombucha are nearly always the result of herxing, aka “a healing crisis”.
This uncomfortable situation is temporary and stems from the die-off of pathogens in the gut from the probiotics in kombucha.
Another option is to drink Jun tea instead of kombucha. Jun is the same thing as kombucha, just using raw honey and green tea instead of cane sugar and black tea.
So drink up and enjoy your kombucha even if candida is something you are working to resolve.
Going slow with small amounts at first is a good rule of thumb to minimize or even completely avoid issues with herxing.
Beware of Commercial Brands!
Please note that while kombucha is safe to drink if you have candida, it is only plain kombucha that is acceptable that is ideally brewed yourself.
This is the kombucha recipe I suggest.
Be sure to watch out for commercial kombucha brands, especially flavored ones!
Store kombucha presents a very real candida flare-up risk as well as an addictive response.
Many commercial brands contain added sugar or fruit juice (added post-fermentation). Worse, they may not even be cultured properly.
If you must buy your kombucha instead of making it yourself, I suggest relying on local brewers that don’t mass produce and distribute their products.
More Information
Want to know more about kombucha and candida? These articles provide more detail for your research.
Fluoride in Kombucha
Does Kombucha Prevent Grey Hair?
Batch vs Continuous Brew Kombucha
Safe Traveling with Kombucha
Biofilms: Overlooked Step in Treating Candida
Thank you! Lisa Lisa!
Going to be making some Konbucha in a month or so. I will need a scoby. Anyone? And do you all use the fermentation bottles or what?
In a month or so I’m going to make my first ever kombucha. Can’t wait! I will need a scoby and do you all use the fermentation bottles as well?
Thanks Sarah. Appreciate you!
Jennifer…if you’ve never tried it, you should know there are tremendous differences. The core concept is it’s vinegary… I mix mine in the morning smoothies with raw eggs and other goodies. If you don’t like the first sip…keep trying.
Can anyone recommend a store bought kombucha brand so i can try out kombucha?
I’m concerned about the sugar too. At home, I brew it very sour, and we drink it half and half with water, because it goes very quickly anyway 🙂
Does kombucha tea have to have caffeine in it? I can’t find it without it and I cannot handle caffeine well. : (
Actually once it ferments it doesn’t have caffeine in it anymore. I’m extremely sensitive to it so I would not be able to drink it if it did. Yes, you have to use caffeine for the scoby to consume but there is none left by the time you drink it.
Actually that’s a myth. Test have been done that show the caffeine is still in the tea.
“Busting the Myths
Although kombucha is made with caffeinated tea, by the end of the fermentation cycle, none remains. MYTH. Roussin found that the caffeine content doesn’t reduce at all. This myth might have started because only 6-8 teabags are used to brew a gallon of kombucha tea, which is half the strength of a normal cup of tea. ”
– See more at: http://www.phoenixhelix.com/2013/03/25/kombucha-myths-vs-truths/#sthash.BQEeYigp.dpuf
I have heard both sides and I’m very confused. I’ve been told that with candida you can’t consume anything that has a mother, like raw ACV or even a probiotic we made … It’s so frustrating to know the right thing. We have no way to get tested using natural methods.
This controversy is based on a misconception about vinegar. Raw acv & fermented foods are GOOD! Homemade vinaigrettes, mustards & other condiments made at home using apple cider vinegar are beneficial, as are raw, unfiltered brands like Mother. Real lacto-fermented pickles, just like sauerkraut, need no vinegar at all because lactic acid bacteria creates mouth-watering sour taste all on their own.
SO go ahead and indulge~ it should only help. Use it in homemade salad dressing with olive oil & acv, mayonnaise, and homemade mustard. Use it in marinades for exceptionally tender meats. Don’t go overboard with it, and DON’T drink it straight – too much acidity is not good either and ACV has been known to burn if undiluted. People who do well taking it internally can take up to two tablespoons of (diluted) raw unfiltered apple cider vinegar each day for health benefits in foods and beverages. <3
I have been reading with great interest about kombucha. I also was reading on fluoride and came across information that indicates tea can have up to 5 times the amount of fluoride niaturally as the tap water..5 for tea 0.05. -1.5 in tap water. Its not just black tea either.
I never heard anyone mention this when they talk fluoride in tap water being so poisonous.
Do you have any information on the fluoride in kombucha? Thanks
I’m wondering about that too. I know that Sarah has said that organic tea has less fluoride in it but my research shows conflicting stories on that.
Sally Fallon I Believe,said that the bacteria take’s care of the “lot less” fluoride that’s in organic teas.So it’s not a problem.
https://www.thehealthyhomeeconomist.com/fluoride-in-kombucha-should-you-be-concerned/