NEW (2024) Science on KOMBUCHA Tea Health Benefits | Is Kombucha ACTUALLY Good for Gut Health?

[@lydiafaith4586]

kombucha has changed our families life! My son, at 18 months, had chronic constipation. the doctors brushed it off saying it was normal and wanted to put him on mirlax daily. I couldn't bring myself to do that so after researching, i opted to have try some kombucha. after the 2nd day of him drinking 1/4 cup in his juice once a day he was pooping regularly. It has now been 9 months since then and in that time frame he has been pooping normal, only had a cold once and noticed a behavior change. This stuff is so powerful.

[@wumountaintea]

that's incredible!! I've heard from others in the comments here that kombucha also helped them tremendously in passing stool. That was brave of you to look for a more holistic option than mirlax, but you probably saved him from a number of potential future side effects... very well done 🙏👏 Thank you for sharing! Dylan

[@lydiafaith4586]

@@wumountaintea I’ve also noticed neither my son or I have any seasonal allergies thus far. When last year I had the worst of everyone, While on the other hand my husband still has his typical allergies. (He doesn’t drink kombucha) Might just be just a coincidence but I wonder if kombucha helps with that.

[@1Lightdancer]

That's awesome! I also make kombucha and coconut milk yogurt - and have less problem with seasonal allergies than my daughter's family (who live next door!)

[@orange1666]

Fermented foods can improve greatly your gut biome which improves digestion , circulation , immune system etc etc - it makes your engine far more efficient , modern diets , too many antibiotics, over use of medicines , alcohol etc damage the digestive system which in turns prevents maximum extraction of nutrients in anything you eat . None of this is rocket science , just eat a diet that’s as natural as possible and closer to what humans ate during evolution - modern western diets are terrible .

[@Nonya2734]

Woww.... I may try this in my fam😊

[@MemoryAmethyst]

Scoby isn’t ugly. I named mine Scoby Dobby Doo. He’s a Fun Guy. Get it ? Fungi? I’ll see myself out.

[@cleowillthespokenartist]

Probably found way too much humor in this 😂

[@zakila2cute]

😀😄😁

[@clarewillison9379]

Oh poop, I thought I was being original doing the same! Great minds think alike and I think you’re hilarious, obviously. 😂

[@josephdonais4778]

Bacteria, not fungi. Non the less, Kombucha is bacteria poop. So, I have been calling my Scobie, Scooby and Kombucha, Scooby Doo since my introduction to it this past Spring by my sister. Ginger and black cherry are my favs, still looking for more. I have a feeling I'll like this next batch that'll be of apple.

[@andreawilliams3996]

Lol

[@tuxedocatpicasso8917]

Awesome analysis! I’m a small commercial brewer in CT and many of my customers said drinking local small batch kombucha is so much better than the store bought. Several customers shared that drinking our local kombucha has really helped heal their gut issues. It’s a tremendous testimonial for locally made and smaller regional brands. I really think kombucha made by local small producers is better. Well done and thank you!

[@wumountaintea]

Small producers tend to focus WAY more on quality. One main point that I tried to emphasize in the video is that changes in quality components of the ingredients of Kombucha have a massive impact on its final bioactivity and ultimate effects on health. So a well-made high-quality kombucha can truly have medicinal properties, while another product by the same name but different production standards might have little to no effect. What’s the name of your brewery in case I or others here wanna try out your booch?? Dylan

[@cachi-7878]

I wish you had mentioned the length of fermentation as it relates to the amount of sugar left in kombucha. I feel that commercial kombucha is way too sweet and therefore negates any benefits you may derive from drinking kombucha. Thoughts?

[@plane7663]

There are so many recipes of how long the first ferment should be. I was taught 6 weeks but I've seen less than 2 weeks. Any evidence of the health benefits based on how long you ferment? I have 6 gallons going at one time spaced 1 week apart then 2nd ferment one gallon at a time.

[@electronwave4551]

As a home brewer, I sometimes try store bought Kombuchas as a comparison. The latter are awful, no matter their supposed quality claims. I gave a friend one of the commercials as a trial compared to my home, and he had to spit it out.

[@MegInWhispers]

where are you in CT? where do you seel your products? I'm in Willimantic and my husband loves kombucha. I'm curious about buying!

[@joe8172]

It's a shame the study looking into the benefits of different sugar sources didn't also include honey.

[@wumountaintea]

I completely agree!! That seems like an obvious candidate for a healthy and flavorful kombucha... I'll keep my eyes peeled for future research on honey-brewed kombucha and report on it when I get some details. Best, Dylan

[@jeanninegodwin2285]

@@wumountaintea Cane sugar produces the best Kombucha. Black tea fermented with honey produces a fermented drink called Jun.

[@wumountaintea]

@@jeanninegodwin2285 I see. Maybe this is why I didn't say any literature about honey-fermented kombucha - it's technically a different beverage...

[@tjeanvlogs9894]

One of the reasons honey was not used is it is more highly variable than either cane or coconut sugars. Additionally, these two sugars are relatively similar chemical, which makes for less variables in a complex micro and molecule biological systems.

[@karldavies169]

Honey is a natural antibacterial so won’t work with a normal scobi and will kill it and also it’s traditional used with green tea and is the champagne of kombucha and it ferments a lot faster than your normal kombucha DO SOME READING

[@marknasia5293]

i have never had store bought kombucha. i bought a starter kit, and made my first tea then fermented it. i immediately went and bought more starter kits. i brew and consume (with my wife) 4 gallons a week. i use lipton yellow tea to keep it standardized. i ferment red grape juice and some pineapple. i do not consume store bought alcohol and stopped drinking soda drinks. my gut flora has improved vastly. the only downside to brewing is an occasional bottle explosion, has only happened 6 times in over a year, but when it does, wow. i use glass jugs for the 1 st stage so they are kept properly ventilated out of sunlight, and amber reusable bottles for the 2nd stage fermentation. since regularly consuming home brewed kombucha i have not had as much as a cold, flu that lasted more than 24 hrs. regular proper stools, and noticed my skin has better color. i read how FDA cautions people brewing their own, i just ordered more brewing jars and fermentation bottles, because my friends and neighbors drink too much of my stash. i try to push store bought drinks and alcohol and as much as i appreciate to compliments, i prefer the kombucha, once you brew it right, you will enjoy the health benefits and the alcohol content. sometimes gets up to 26% according to my meter. Has anyone else notice pd a trend, whatever the FDA says to do… DO THE OPPOSITE and you will live a lot longer, or live a more quality life, i have motorcycles that try to kill me every time i ride them, well could be my driving or both. at least enjoy the quality of your health with the amount of life you have left.

[@barneyrubble4827]

Right on brother re the FDA. Food fear porn is their default mode. Canning fear is another example yet CAFO farming is promoted by their industry corrupted policies. There are supposed doctors on this thread denouncing kombucha as unsafe. It has saved me from several health problems I had stemming from the standard western toxic diet which I am pleased to say I've departed from some years ago. Kombucha = health. Try making some Jun, the health effects of honey are a massive bonus

[@juddysballs41]

Yes, and don’t get vaccinated with that toxic covid bullshit. The WHO and the FDA are trying to kill everyone

[@paulofrost]

23%? How long of a ferment?

[@ziggyedison2409]

I can only suggest using an airlock with the special lid to prevent explosions

[@dwaggys3322]

@@paulofrostIt wont be that high, experienced home brewers struggle to get to higher than 20% (15% is good). It is possible but not easy and requires a special yeast to achieve.

[@kkllaauussss1983]

i used to be sick from chemo for a week after i did it(every 2 weeks) . once i started drinking kombucha i was sick for one day maybe. my experience with the fermented at home drink the gooey stuff . that was 15 years ago

[@wumountaintea]

that's incredible! I haven't heard a story about chemo symptom relief yet, so that's really interesting. @ "that was 15 years ago" 👏👏👏👏 💪💪💪

[@justcallmesuzzie]

This video was quite informative and well researched. The fact that you took the time to document all your research and compile it into one easy to listen and understand video is incredible. Thank you for using correctly applied research and scientific method data to compile this while also pointing out the limitations, variations, and misconceptions of said data. Well done!

[@dawnbrown9898]

I have been using black tea for 3 years and decided I would try green tea also, so I am combining the two. I use cane sugar but am going to combine cane and coconut sugars too. Thank you so much for this video! I haven't found much clinical data until now. ❤ I knew kombucha was good for you but couldn't back it up. Many, many thanks!

[@wumountaintea]

Oh you’re welcome! Thank you for watching and commenting :) I like your idea of combining sugar types! A combined black/green tea coconut/cane booch? You’re quite the chemist, I like it! And I’m curious to hear how it turns out 😛🌱) It really is an interesting field because the beverage itself is complex, and our ways of studying it’s health effects are equally complex. There’s more and more data coming out all the time, so I’ll try to keep on top of it to keep ya in the loop !🤗🌱 Thanks again for the kind comment, Dylan from Wu

[@hari1111]

I want to know how it went

[@tl102]

i use green tea all the time, and instead of sugar i use honey. its sooo good:)

[@barbhauxwell9863]

@@tl102 I do the same. I find my Jun is much fizzier than the kombucha.

[@KasumiRINA]

All sugar sources are the same, empty calories, replace with artificial sweeteners to make it millions times healthier or just drink unsweetened tea.

[@hugomarquez3189]

Mild IBS sufferer here. Over the years I became vegan, bumped up my fiber, bumped up my water, and began to eat kimchi, sauerkraut, and sourdough bread. The only thing that has significantly lessened my symptoms is kombucha. This is why I watched your video, because I wanted to figure out why. For context, my dysbiosis makes sense, since I was born from a C-section, and when I was a child my mom used to treat every illness I had with antibiotics. I’m surprised by IBS isn’t worse. Hopefully these things I’m doing now are restoring my gut flora.

[@wumountaintea]

that's great that Kombucha has been able to help!! Did the video help answer your questions about how kombucha is interacting with gut health?

[@hugomarquez3189]

@@wumountaintea yeah, I think in my case is probably a dose thing, it’s easier to get more servings of the probiotics I need with some kombucha, it probably puts me over the hump (I also added some vegan yogurt to my breakfast). I get the Simple Truth kombucha, which has helped me, but I heard that it may not be natural, and that they may add the probiotic after they killed the natural ones, since the strain is basillus coagulans. Is that the case?

[@paulbarclay4114]

@@hugomarquez3189 you need to take akkermansia and kimchi you should also take a "broad spectrum" probiotic take them with a low carb high fiber diet for 3 months. your problems will be completely gone.

[@juchinchou]

Have you tried fasting to address your IBS? It made a world of difference for me. I just practice a 12 hour fast everyday bc it manageable. I started with a greater period of fasting but found the 12 hours was best for long term practice. I make komboucha and yogurt at home for years now and the fasting had the greatest impact.

[@hugomarquez3189]

@@juchinchou IF is the first thing I ever did when I started to change my diet, before I went vegan and before I started eating fermented foods, and it does work for me to an extent. So I do about 15 hours every day, there are days I do 18 or 20. Fasting and being vegan helped me for about a year, year and a half, and then I had a flare up that stayed, so both on their own don’t help any more. What I do now is IF, vegan, fermented foods AND psyllium husk. Psyllium husk has made the most difference, and I’ve been doing it for a few months. No more gas and bloating at night. I still go many times in the morning, between 3 and 5, but all the stools are well formed. I go less if I don’t eat in the morning. With all the fiber and fermented foods I eat, I obviously have more to pass, but I do it a lot easier now, and nothing remains after I’m done.

[@RechtmanDon]

Minor tech correction: the mineral content does not change. The minerals are not "created" but become more readily bioavailable as a result of being "released" during the fermentation process. The vitamins in contrast are created from scratch.

[@wumountaintea]

Yes! Thank you for that. I caught some flak in another comment for that and tried to explain that what I meant to communicate was the concept of increased mineral bioavailability through microbial mineralization processes, which is of course is not the same as "minerals being made from scratch" which was my quote in the video. Vitamins, on the other hand, are formed through microbial biosynthesis, like you said. Still trying to hone the craft of informal scientific communication. You want to be technically accurate while not using too much jargon, which can be difficult. Anyway, thank you for the correction and clarification Dylan

[@RechtmanDon]

@@wumountaintea BTW, I'm in Shenzhen. 😜

[@alphacentauri1757]

@@wumountaintea I buy bottled water to drink because the tap water smells like chlorine. I know that bottled water is depleted from minerals. Should I buy mineral water or some other kind of water to make kombucha?

[@evasmith9970]

​​@@alphacentauri1757 boiling the water, or filtering it through a simple carbon filter (Brita?) Takes the chlorine out.

[@alphacentauri1757]

@@evasmith9970 it also takes the minerals out.

[@Twoneight]

Hey just wanted to thank you for your very informative videos! I used to live very unhealthy only eating packaged ramen and pizza and only drinking monster energy instead of water (I think I was close to overdosing on caffeine a couple of times) and for the last few years I've decided to live a healthier life. Channels like yours really help me to get a better understanding of how the food I eat influences everything in life basically.

[@Rob_TheOne]

I had diverticulitis, two surgeries. Kombucha is the only thing i can count on to help maintain my digestive track 100%. Helped me stop drinking alcohol because it has similar properties. Fermented and carbonated.

[@wumountaintea]

That's awesome!!! I'm actually trying to cut out alcohol about 100% from my life right now, so that's a really good idea to have some cold kombucha suds laying around for when I feel like reaching for a beer. Thanks for sharing Rob Dylan

[@kellikelli4413]

Yogurt and Kefir are also effective natural remedies for digestive issues.

[@ChopperChad]

@@kellikelli4413 depends on the yogurt. Most yogurt in grocery stores has a lot, I mean a lot, of sugar and sugar is one of the worst things we eat.

[@yesenia3816]

​@@ChopperChad You can make your own. It's a simple process.

[@kellikelli4413]

@@ChopperChad There's plenty of PLAIN yogurt in the stores (you can even add your own raw honey) which is actually good for our bodies... Kombucha is sweet in my opinion.

[@dereksimmons5877]

As a homebrewer I found a 2 to 1 ratio of black to green to be ideal. Whole leaf. And equally displace that ratio with puerh tea in whatever quantity you can afford.

[@VoiceExcercises]

Your analysis of the subject matter kombucha was more thorough than any other I’ve seen, thank you! I’m a registered dietitian-nutritionist and have been making kombucha for 10+ years using various types of sugar, honey being my favorite source. My recent concern has been “is kombucha contributing to yeast infections related to its sugar content.” Although I didn’t see this specifically addressed, it appears that the variety of ways that kombucha is beneficial outweighs the possible detriment of sugar consumption. This being said, it is understandable that different fermentation times will result in higher or lower sugar content.

[@1Lightdancer]

Another great video! I make my own kombucha, often using my own home grown tea. If i need a new Scoby, i get some local live strain kombucha, and use ~ 1/3 cup (if there isn't a visible scoby) I let it ferment longer if i need vinegar. I also make L-reuteri yogurt using tinned coconut milk, sugar and green banana 'flour' for the prebiotic (1 Tbsp of each to a can of coconut milk)

[@RyanProchna]

Once again you drop another incredible video on us! Thank you for taking the time to research this topic in depth and deliver us another wildly informational video. Keep up the good work, Dylan!

[@wumountaintea]

You the man Ryan! Thanks for watching and commenting as always 🌱🍵🤘 More vids on the way

[@CindyWeaver57]

I love black tea!~ Love raw turbino, cane sugar! And I love to ferment at least 10 days! My husband's gut issues have improved significantly! Truly worth the time and effort to make Kombucha. I am still shocked how many people have no idea what it is! Thanks for all the science geeky stuff! I love it!

[@aaronspurlin4469]

Do you have a recepy I could follow? Or a video to one. I have a lactose issue and slight IBS and would love to get into making Kombucha.

[@JaM-si6nb]

Have been fermenting Kombucha for over two years now. I use a combination of green and black tea and cane sugar. Have had good flavourful ferments. I have had excellent results in second ferment with hibiscus(sorrel)tea. Best ginger beer with the addition of fresh ginger. Thank you for the educational presentation.

[@wumountaintea]

Wowwwwww ginger beer with the fresh ginger 😍😋 sounds incredible. Where can I find that recipe?! Best, Dylan from Wu

[@JaM-si6nb]

@Wu Mountain Tea I just grate a 2inch piece of fresh ginger extract the juice add a spoon full of sugar, stir till dissolved before adding to brewed Kombucha as for 2nd fermentation.

[@wumountaintea]

@@JaM-si6nb oooo you add it in for the second fermentation! I see. K I'm gonna try that :)

[@barneyrubble4827]

100% organic grape juice for 2nd ferment, yum!

[@emmaduring7400]

I add ginger to some second fermentations, my daughter has just made a delicious batches with litchis, berries or mango.

[@wumountaintea]

Useful links: Complete list of research cited throughout the video (bottom of blog article): wumountaintea.com/2023/02/22/kombucha-tea-the-ultimate-guide-to-its-health-effects/ Great loose-leaf tea for home-brewing Kombucha (Dancong Oolong): wumountaintea.com/product/ducksht-oolong/ Brew your own 'Booch with Fermentaholics SCOBY & GEAR: USDA Certified Organic Kombucha Scoby: tinyurl.com/Organic-Kombucha-Scoby USDA Organic Kombucha Scoby Starter Culture: tinyurl.com/Organic-Starter-Culture Silicone Fermentation Stretch Lids: tinyurl.com/Fermentation-Stretch-Lids Chapter 1 of our MASTERCLASS ON TEA that explores the WORLD of the 6 Major Tea Types and their awesome sub-types: kzbin.info/www/bejne/onK8g42bea9nhsU

[@OrionGuided]

Focusing on gut health was not the wrong choice. The digestive system is the beginning of all health.

[@wumountaintea]

well said! heal the gut heal the body 👌🌱

[@VoltaicRose]

For over 5 years I’ve been making my own, thanks to a amazing scobis given to me by a local master bucha maker. I use only organic black tea (Newman’s Own) and organic sugar; 2nd bottle with fresh/frozen organic organic fruits & herbs. Folks love & prefer it to purchased. I don’t make it for others, but pay it forward by giving away healthy scobis & coaching. It’s just fun. Thanks for this video on the science of this amazing drink that anyone can make.

[@SharanBhandari]

Can you share scoby with me

[@18Hands]

Somewhat of an issue is that not all kombucha is created equal. The sugar is supposed to ferment out, which means it is meant for the culture to consume and not you. If you don't let your kombucha brew long enough, you will be getting more sugar. Good kombucha usually takes quite a few weeks and most folks are not patient enough to wait that long if doing home brews. Most companies add sugar after the brewing process because they feel people wont like the vinegary taste that can be acidic and overpowering, which would not make their sales go up.

[@wumountaintea]

That's an excellent point. In fact, the thing I worry most about with Kombucha is the sugar content, particularly in store-bought kombucha, for the reasons you mentioned. This is a point I should have emphasized more in the video I think. Controlling sugar content is another very important reason to brew your own kombucha. Thanks for the comment Dylan

[@barneyrubble4827]

Continuous brewing shortens batch maturity dramatically. I'm about 10 days in summer on the porch. 2 weeks + in winter above a radiator. I'm keto & insulin dep diabetic so I can track sugar content & correlate it to flavor. I've come to like it strong, I 2nd brew for my wife with org grape juice

[@dl4608]

Definitely worth clarifying “herbal tea” beyond merely “not from camelia sinensis”. Tea made from dried coffee cherry (aka “cascara”), for example, would by this definition be “herbal”, but it is also very high in antioxidants.

[@wumountaintea]

Hi DL, After reading your comment, I looked into some studies about Cascara tea - it seems like an interesting tea that I am curious to try someday. I found a couple of studies measuring the antioxidant capacity of Cascara tea. I did not read every one, but rather chose one that was recent and published in a very reputable journal. The study found an antioxidant capacity of 11.27% for a Cascara tea infusion of 8 minutes at 70 Celcius, and 8.94% for an infusion of 90 Celsius (the antioxidant power decreased with increasing infusion time, which surprised me). For Camellia sinensis, the antioxidant capacity ranges from 27.24% for the most antioxidant-poor cultivars to 49.98% for relatively antioxidant-rich cultivars. Comparing these two studies, which both used the DPPH antioxidant assay methodology, the antioxidant power of Cascara tea was within the range of most other herbal teas, including the Roiboos Tea that I referenced in the video. Agreeing with what you said, it is fair to say that Cascara tea is high in antioxidants, and almost certainly a healthy thing to incorporate into the diet. At the same time, the research I reviewed suggests that Camellia sinensis leaves produce a considerably more powerful antioxidant beverage. I would encourage you, if you so please, to check out some of the Cascara tea research articles that I did not get to, and see if you find any studies that found Cascara tea antioxidant power to be within the range of Camellia sinensis, and please share them with me if you do! Thank you for the comment, - Dylan Cascara Tea Antioxidant Study: reader.elsevier.com/reader/sd/pii/S2772753X23000035?token=BABCB40B4CD517933E0E3AB1E807BDF79151A9D74F3BD68B07D53CD29189FB41A17FCAE2F19324ED3ADB5458910D708C&originRegion=us-east-1&originCreation=20230315185612 Camellia sinensis Tea Antioxidant Study: www.mdpi.com/1999-4907/14/2/249

[@dl4608]

@@wumountaintea thanks for the response and the research leads! I’d be interested to know more about the specific coffee varietal of the cascara they tested, as that is also a factor to consider (same as for tea itself, I guess!). Really enjoyed this video in its own right, but also for being a rarity in the kombucha world of being so strongly driven by actual research.

[@wumountaintea]

@@dl4608 Sure! Thanks for the comment :) I went back to the article and looked for the specific coffee varietal of the cascara that they tested, but they did not include this detail in the study. I do think that you're right about the effect of varietal on antioxidant capacity. At least in Camellia sinensis tea, you can see 2X or more variation in antioxidant power due to varietal alone (that was the result of the study I linked in my last comment), then if you add in different growing conditions and processing styles, the variations in antioxidant activity across tea samples can be up to 10X, which was the finding of a study I referenced in the video @23:16 (citation #70 in the Works Cited). Anyway, thanks again for watching and being curious about the science! 🤓🙏🌱🍵 Best, -Dylan

[@IamAWildMan]

So, what's best tea for fermenting? Matcha?

[@callikohl5698]

I have known about and have been drinking kombucha tea for about a year. Since I really enjoy drinking it, I decided to learn about it and the benefits. Thanks for this good information and for making it understandable.

[@wumountaintea]

You're welcome Calli! I'm glad you enjoyed the video and took away some useful info 🤗🌱 Thank you for watching and commenting 🙏🌱🍵 - Dylan from Wu

[@sundrghealth]

Thanks for watching

[@starla.]

I think there’s much more to learn. I started drinking Kombucha and within three months I had exceeded my body’s ability to break down the histamine content, and developed serious histamine intolerance that I am still dealing with nine years later. I’m sure there were other factors at play, too, but this is still something that is going to impact a percentage of people who start drinking Kombucha, and no one talks about it.

[@ms.robinson8252]

It’s helping me with joint pain. I originally took this for better gut health but my knees don’t hurt as bad as they used to. I’ve been drinking 1 bottle a day no more than 16oz for two weeks now. I poop regularly now too. I don’t drink nothing but this stuff and water. I’m also sticking to my diet.

[@FarhmiraNaicker]

Hi, this was sooo well researched and excellent presentation. Well Done!!!

[@inana3408]

Kombucha fermentation works great with honey, too - and yes it's called Jun then - but you got to slowly train your scoby to be able to survive the antimicrobial properties of honey, So very slowly, brew by brew you can give it a bit more honey each time. Also, only mix the honey in when the tea has cooled down to at least 40 Celsius (slightly higher than body temperature - just stick a clean finger in to test). And defintely: make your own! It's so easy and much cheaper.

[@wumountaintea]

Great tip about training the SCOBY on honey over time! That makes a lot of sense 🌱🍵

[@alphacentauri1757]

Don't the bacteria and yeasts in kombucha fight the microbes in the honey?

[@barneyrubble4827]

I switched to wild honey without any issues. Flavor changed a bit over time but no transition required for me. Never thought about antibacterial nature of honey on the mother but I also do continuous brewing, that may have helped the batch resilience

[@isabelladavis1363]

Great information for this newbie…my first taste was yesterday and I loved it…so ready to make my own I see no negative effects ..so on with research thank you so much for your time energy and knowledge about this powerhouse food…stay blessed

[@tayme9150]

Wonderful video with evidence based information. Am a home brewer of kombucha. Shall now be more selective in the tea leaves that I use.

[@wumountaintea]

Great! That makes me happy to hear 🤗🌱 Thanks for watching and commenting 🙏🍵 Wishing you many flavorful Boocha brews to come 🌱🤌 Dylan

[@davidrivera2906]

I just had some kombucha before watching this video... My mood and energy are thru the roof... It's makes me happy and balances my mood.. I'm more relaxed can handle stress better and concentrate a lot more.not to mention since I've started drinking them 3 times a week my sebboric dermatitis has all but disappear. 2 months in and no stomach issues anymore. Lost some gut weight and been going to gym 4 times a week. The only side effect I have experienced is burping and black stools. I drink health•ade kombucha

[@davidvalenta9394]

Glad to see some of my intended questions have already been asked & addressed..(smart folks from the general popuplation- kinda refreshing) lol I've used slightly diluted honey sometimes in the F2 & only use minimal process cane sugar in the F1. Honey DOES have a neat adjustment to the F2s flavor and just a hunch that honey's properties does affect the culture, and thusly the flavor in the end product. seems to take longer to get fully ripe, has a few flavor-points difference, & also seems to last longer in the fridge; like development is slowed a bit.

[@wumountaintea]

hm, yeah I could see the microbes not being able to consume and metabolize the honey as rapidly as something like a cane sugar.

[@JD-ny9qj]

Hmm I make kombucha and Jun tea, and the Jun tea always matures almost twice as fast as the kombucha, it also requires a lower operating temperature though, by around 2-3 degrees Celsius.

[@WonderfullyMade_Lex]

My first SCOBY & batch of kombucha was made from a drizzle of store bought and I now have a hotel. So...is it safe to conclude, even though I used the store bought to seed, that I can still get a much better kombucha batch by using a high grade leaf? Thank you also for all the great info. Was so interesting. 🌺

[@Jack-ny7kn]

The sad truth is most of the kombuchas at the store are terrible. Even if they're using good tea and doing full fermentations and the stuff is still alive by the time it makes it to your fridge, they almost all have TONS of sugar added to them. Luckily there's a place down the street from me that has fresh in house kombucha made from honey and green tea with no sugar added, and it's a very different experience than the store bought stuff. Would definitely recommend trying to find something local or making it yourself, or at least being really careful to pick kombuchas at the store that are low in sugar. Unfortunately, the stores don't like to carry them because the sugary ones sell better, whereas the tangy tart ones don't, for obvious reasons. The reality is that most retail customers are looking for a soda pop that they can pretend is beneficial to their health.

[@Blue-wv3le]

Kombucha that uses honey isn’t kombucha. It’s jun. kombucha is made with sugar. The biggest reason why store bought kombucha is really sugary and less vinegary is that the longer brewed kombuchas(longer the brew the more sugar that’s consumed) have higher alcohol content which can’t be sold as a non alcoholic drink in some countries. Home brewed kombuchas typically have an abv of 1-3. Home brewed is higher in acetic acid and lower in sugar but would be illegal to sell in the US without an alcohol license. Kombucha companies had to rework the recipes a few years ago after it was found that all of the kombucha on the market had an alcohol content that was higher than the legal limit. Thus when the recipes were changed the product became more mild and sweet.

[@ralphnevill6171]

Great video! Been making my own kombucha for the last 5 years. Started drinking kombucha for acid reflux and have relatively no more gut problems unless I don't drink any for a couple of days.

[@wumountaintea]

That's awesome!!! I've heard that story from several people now in this comment thread... pretty incredible 😃🙏 Thanks for sharing, Dylan from Wu

[@aaronspurlin4469]

Do you have a recipe I could follow? Or a video to one. I have a lactose issue and slight IBS and would love to get into making Kombucha.

[@ralphnevill6171]

@@aaronspurlin4469 Probably better to get a recipe from Google or find a serious YTer who making kombacha and use their recipe. My recipe is pretty basic. First ferment: in a 4 gallon glass crock make very strong tea (6-8 tea bags or equivalent loose tea in 4 cups of water), dissolve 4 cups of sugar in 4 cups of boiling water add the both to the crock then add your favorite fruit. Doesn't have to be fresh just don't use if its gone moldy. Fill the remaining space with filtered water (no chlorine from city water) to about 1-3 inches from the top. Add your starter, either powder or kombacha from the store and give everthing a good stir. I 've used kombacha from the store , it just has to be the kombacha from the cooler not the stuff that's pasturized. Put the crock in a cool dry space like a closet and leave it for a couple of weeks. I find it really doesn't make any difference if you stir it or not, but stir away if it make you happy you can't really hurt anything. You will end up with a slightly sweet tea with a white layer on top which is scooby which is comprised of the and Acidopholis bacteria. You can drink this, but it is much better to do a second ferement. Second ferment. You will need about 14-16 old fashioned glass flip top bottles. You can buy them online or specialty kitchen stores or IKEA used to have them. Make sure the bottles are clean before you start - just run them through the dishwasher. Its during the second ferment you can go crazy with adding fruit (or sirops) if you want. Just pick fruit that will compliment the type of tea you used. I use both black tea and green teas. For the black teas I use darker fruits and lighter fruit for the green tea. I also really like ginger and tumeric in my kombacha (tumeric has a very strong taste, but I find it quite mellow in kombacha as it gives it more body). You will also need a very high sugar fruit because you are fermenting it again (you can add more sugar, but I just use fruit). Pineapple works well as does mango, but go easy on the mango as it can make you kombacha very explosive. Cut everything into very long slivers that will easily fit into you bottles. Remember you want this to come out easily when you drink it. I put 2-3 x 2" x 1/16-1/8" slivers of ginger, tumeric and pineapple into the bottle. I usually also add the same size slice of orange peal as this gives it a little extra kick. Add your kombacha to the bottles, I use a ladle and a funnel. Stir the kombacha before filling every bottle as I find this gives the best results and take from the bottom of the crock. You probably will make a mess the first couple of times, but your having fun - right.. Close the bottles and put in a dry dark space for a week. You should check you bouch after a week. Be very careful when you open the first bottle and do it in the sink. If everything goes right it should be nice and fizzy. However, for whatever reason, sometimes you get VERY FIZZY bouch and I've painted my kitchen on more than one occasion. Okay, that is not fun! If it is very fizzy you will have to "burp" the bottles numerous times to release the CO2 pressure. Don't worry it will still be fizzy when you want to drink it. Taste: homemade bouch is usually more vinegary than the stuff from the store, but after I made a couple of batches I find I would much rather have my homemade stuff than anything from the store! Good luck if you try making some.

[@rollierollout]

Fascinating stuff! Lovely delivery as well. Thank you!

[@wumountaintea]

Thanks, I'm glad you liked it!! I appreciate the comment 🤗🌱🍵

[@1833-j4g]

The gut-brain axis is incredibly important. It has been shown to be involved with depression, autism, schizophrenia, etc. Taking an antibiotic called doxycycline gave me profound psychiatric side effects likely due to killing off the gut biome. These side effects are not overly common, but are very serious.

[@teperikaetr]

One time I made kombucha with only green tea and raw organic honey that I buy from a farmer locally. It turn out really delicious. Now I have all my scobys made from honey and green tea in a separate glass container, and I have another container from the regular scobys that I make with black tea.

[@wumountaintea]

Very interesting!! In researching the video I never came across research on honey kombuchas and I’m not sure why! Sounds delicious and really healthful, especially when you can source it locally and organically. Thanks for sharing! Dylan

[@JaM-si6nb]

@@wumountaintea it's called Jun.

[@wumountaintea]

@@JaM-si6nb Got it Thanks 😎

[@Natesoph]

Jun is delicious. It’s called the champagne of kombucha. I like them but they just ferment way too fast; it didn’t work with my busy schedule.

[@teperikaetr]

I will be trying matcha and honey with one my jun and see how it turns out. My kids favorite is jazmin green tea with the Jun. (Made with honey).

[@lui1673]

Wow. A very comprehensive and research-backed discussion on kombucha. Waiting for my SCOBY to arrive. I'll be fermenting my kombucha soon. Thanks for this lecture.

[@egidijuskrikstanavicius6774]

I have little experience off making kombucha, about 50 years . Best for me 50/50 good green tea/ black tea ( no pesticide, herbicide) , make good strong brew, good q filter or natural spring watter, for 3liters 100gr organic Evaporated cane juice powder + 1 or 2 tabl spoon row honey. Fermentation depends on temp, lower temp more east activity, above 24C more lacto bacterial activity.

[@ken_barbe]

Love these literature driven videos! Keep up the good work 😀

[@leonhayes188]

I've had a great improvement in my dystonia since I started drinking kombucha. It's the only chance I made in my diet.

[@wumountaintea]

That's fantastic!! Quite a few people here in the comments have also shared stories about how Kombucha was able to reverse their ailments... For me, it's one thing to read the research, but another thing entirely to hear first hand from the individuals that really experienced these effects... very cool stuff. Thank you for sharing! Dylan

[@rising4401]

Thanks love you gave me a quick overview for my assignments

[@TheYashie]

I had to watch the video twice. The first time I was distracted by your tea setup, and I was like "This doesn't add up, unless ... Is he doublefisting his tea? Naah ...?" Until about halfway in you confirmed that you were, in fact, doing that. Seriously great content though! I learned a ton of new information, which is very much par for course with your content.

[@wumountaintea]

Yep - Don't mind me DOUBLE FISTING lol 😂👊🍵🤘 Cool, man! Glad you liked it, and thanks for watching and commenting 💚 I realize it's a slightly different avenue than pure tea-based content, but I felt it was close enough to still be true to the heart of the channel. More videos on the way! - Dylan 🌱

[@damulch]

Yup

[@barneyrubble4827]

Brewing time cant be standardized because of varying temperature. Hotter is faster, thats why u fridge it when finished, to slow fermentation. I go by taste & smell. I like SOME store bought but its overly sweet for me. Continuous fermentation is safer than individual batches as it maintains its extreme acidity throughout but the alleged risks of kombucha are drastically overblown bigtime. Food safety fear is how govt & corporations control us & destroy old school knowledge, canning is another great example. I use a 1 gallon jar. I remove & replace half the volume about every 10 days in summer, 2 weeks in winter & I store the active brew over a radiator to speed it up when its colder. I had serious digestive problems after a long antibiotic course(lyme) for 2+ years & doc told me more ABs was my only choice. A friend suggested kombucha for unrelated general health & 4 weeks later a miracle took place! All digestive issues disappeared & havnt returned in 12 yrs. I drink 6-8 ounces/day & use a 50/50 mix of green & stinging nettles tea to increase polyphenol variety & reduce caffeine. I scoff at the naysayers cause i know they r either foolishly ignorant or actively deceitful. Kombucha is health in a bottle. Stop being afraid & just do it

[@RecursiveRuminations]

Great video! I was looking for a comprehensive guide to the current research around Kombucha, and you nailed it!

[@thelmathulo5373]

I nearly threw out my scoby bcos I was worried if it was scientifically backed by research. Thank you very much for the information

[@sundrghealth]

Many thanks for the valuable information you've provided.

[@wumountaintea]

You're welcome! Thanks for watching and commenting 🤗🌱🍵🙏 Dylan

[@goldreserve]

Some different fermenting cultures: Water kefir, milk kefir, probiotic yogurt, kombucha, lacto fermentation. Great video, earned a sub.

[@SeaMooseMan]

Good stuff. An interesting topic. There’s so much that the general public is in the dark about when it comes to popular foods and their health effects. Also, those microbe selfies are some nasty work.

[@wumountaintea]

the microbe selfies are somethin else!! Thanks for watchin cuz 💚🌱🍵

[@mehujaakarhu3233]

I've homemade kombucha for years. I used to have such bad seasonal allergies and I was also allergic to dust at our home. I would sneeze multiple times a day, everyday for about 15 years. Since I started making kombucha and fell in love with it, I noticed my allergies disappear. After a few years of drinking kombucha consistently atleast mothly if not weekly, I had a busy period and didn't have the energy to make it. After around 3 months without kombucha my allergies came back! So I decided to start brewing again. Now my allergies are gone again. We also have had a dog for the past 3 years now, (which I thought would be impossible when I was younger.) I know this is just my anecdotal experience, but I thought it might be interesting to someone. Also, everytime I feel like I have a sore throat, I just drink kombucha and I'm okay the next day. It's amazing. And during that break from kombucha, I got a flu after a long break of not having to deal with sicknessess.

[@hennesseyme9112]

Can people with kidney disease drink this?

[@dereksimmons5877]

The one thing you kind of got wrong is that the "SCOBY" is not the slimy thing -- the whole drink is inoculated with the symbiotic colony. That slimy mat is mostly made of that cellulose you were talking about. It acts as a substrate for the bacteria and yeast to live on and with.

[@dlajst]

Great job putting all this info together!

[@jillmartin8195]

THANK YOU FOR BEING SO VERY EDUCATIONAL!!!!!!!!!

[@GrowCookPreserveWithKellyDawn]

New subscriber here! This was such an informative and well orchestrated video. Thank you for making such a clear picture of all the evidence--I'm a scientist so that's the kind of information I like to see. I love making kombucha, JUN, and all types of lactic-acid ferments.

[@ryuujisan32codes]

You missed a perfect captain planet reference there when you said, "when these 3 ingredients power combine." all the same damn good video man. New sub

[@samtucan000]

This is great! Thank you. Has anyone tried using cane and coconut sugar together?

[@estellebrunt1106]

Thank you for this video! Started learning how to make my own kombucha from scratch. I have mild psoriasis and read that kombucha may help alleviate the symptoms.

[@barneyrubble4827]

It has not alleviated mine in 12 yrs but maybe for u. I've tried everything on the market but nothing has worked. Dr. Bonners lemon castille soap has reduced the itching to more manageable levels & eliminated open sores 100%. Zinc soap was also mildly helpful but much more expensive. All of the tars, tea tree, medicated, etc did nothing, zero. I can find the Dr. Bonner on sale sometimes & I stock up when I do. Some websites will give you a discount for new subscriber so I'd order 2 dozen bats.

[@elizaine729]

Thank you so much for the deep dive, I’m glad your video popped up in my feed 😊🙏💯

[@blackwolf6675]

I wonder... would it be possible to use both sugar types (or even more), in order to end up with an OP kombucha being able to fight all pathogens? As a teahead, I love and appreciate your content. So informative!

[@wumountaintea]

Cool!! Glad you're likin the content! 😊🌱 Interesting question... I would be curious to compare sugar type 1, type 2, and mixed, to see if the mixed group would equal the sum of the two types, equal slightly less than the sum of the two, or perhaps equal something greater than the sum of the two in a synergistic effect. Will be keeping an eye out for this experiment :) Anyway, thanks for watching and commenting! More vids of the way 🌱🍵🤘

[@blackwolf6675]

@@wumountaintea That would be an awesome experiment! Very curious about what would be the result, especially since I'm interested in diving into homemade kombucha. :)

[@b.c.8395]

I'm always use three sweet, 1. unrefined cane sugar 2. Brown Sugar 3. Honey, with my kombucha. Other than that I use 2 type of tea leaf, green tea and Oolong tea.

[@joelunchbucket]

​@@b.c.8395Agreed, if like to see the difference between 'raw' sugar, with its higher molasses content, and refined white sugar.

[@ruthohare9840]

@@b.c.8395 Ooooooo I'm a kombucha brewer AND bee keeper and I'd wondered if honey would work.

[@dgarcia63]

One of the best videos about Kombucha; if not the best!! Thank you 😊

[@ronniemurphy2124]

Better rest, lower blood pressure, settled stomach, and lost weight. That's what Kombucha did for me in a few short days. I drink 16 oz. bottle every day for about 6 months now. 90% of that is GT brand. I have made my own as well.

[@wumountaintea]

WOW really incredible... 👏🌱🤘 some people seem to be primed for a rapid and robust response to kombucha... as if there was just one or two things out of place that kombucha could specifically remedy really well, and cause a sweeping range of immediate benefits. thanks for sharing 🙏

[@ronniemurphy2124]

@@wumountaintea Well, I would say my gut health was bad before I used Kombucha, that is probably why it helped so much. But my blood pressure stays down now and I haven't lost any more weight after that 20 pounds in the 1st couple weeks of use. But I love the stuff, I'd drink 3 pints a day if I could, but I know that would not be healthy.

[@buffalomomo5061]

Thank you! Thank you! Thank you for this thorough investigation on kombucha!!!

[@christinecool5577]

Thank you so much for the wealth of information shared. Do you have a standardized recipe when making kombucha?

[@Palpatine4Senate]

Interesting. I was reading a lot of other research articles on SCOPUS about tea, and I was confused by the distinction between black tea and red tea and dark tea in the data sets. The little note at 3:47 made it all click.

[@wumountaintea]

Oh nice! Good - yeah I had to read into the methodology of that one to find out what the heck they meant by 'red tea', since red tea can also mean black tea, but then they also had a seperate black tea group... anyway it said Pu'erh right there in the methodology luckily 😂 The tea terms can definitely be confusing sometimes! Feel free to DM or email me if you want my take on other tea questions you may have in the future 🌱 Glad you found the video interesting! Thanks for watching and commenting 🤗🍵

[@gabrielstangel919]

Great breakdown of the science. FYI this video was one of the first to pop up when I searched kombucha in google!

[@wumountaintea]

Sweet! Thanks Google!! 😂😁 Glad you liked the video :) Are you a big kombucha drinker yourself or just thinking about getting into it? Best, Dylan from Wu

[@gabrielstangel919]

@@wumountaintea Been brewing my own for a few months! Best of luck with the channel. You're very informative!

[@Doktracy]

I like basil,lemon and ginger for second fermentation.

[@thedivinechef]

Great video! I am a newbie brewer. Thanks for all the information on Kombucha. 😊

[@RainyDaze9]

The quality of your research, graphics and presentations, and comments in your presentations is EXCELLENT. Thank you.

[@desertflower9557]

I really enjoy the effects of Kombucha for myself. I had some yesterday. I try to space it out because I don’t know how much is okay to have and how often. I always feel better. I like a couple of them better than a couple of others.

[@KASAGOYU121]

16 oz por dia, ou 500 ml

[@esrcornwell]

This was an amazingly detailed video that went through great analysis on this topic! Nice work!

[@wumountaintea]

Thank you! You're welcome and thanks for watching 😊🌱🍵🙏

[@ilzegomez01]

Great information about Kombucha! New follower here from Mexico, actually a chemist starting a consulting kombucha project. According to your knowledge in teas, what kind/type of green, black or oolong would you use for this process? Considering that you might not want the most expensive tea because it is going to be transform during fermentation. Thanks!!

[@WayneGreenfield-zw2zf]

Thanks for posting the info and articles on your website.

[@wumountaintea]

No problem! I got your email by the way... responding today :)

[@oregonpatriot1570]

With 3 gallons always in the process, (staggering 3-5 days with each new start) I brew a fair amount of 'buch'. 10 to 12 days at around 20ºC is my standard brew time, but that tangy taste is growing on me, so I'll probably stretch that out a few days. That'll eat up more sugar too, helping me with my blood sugar. Using a heating pad after bottling, I'll bump it up to 30ºC for 2 or 3 more days. I recently started using the tropical frozen concentrate juices for flavorings, but I'm always experimenting.

[@XanderPie]

Great video, love the meta-analysis. You could probably release your own study of the studies (meta-study). A couple of things: you talked about the "slimy hat" as being the SCOBY. It is not. Now, is it a very easy way to transfer the SCOBY from one batch to the next? Certainly. But it itself is not the SCOBY. It is the "pellicle." And that bacterial cellulose you were to? THAT'S the pellicle. The cellulose that the bacteria are so quickly creating? Yep, that slimy hat IS the cellulose in a continuous form.

[@wumountaintea]

Gotcha. Thank you for the clarification!

[@GreenfieldsHomeplace]

I have diverticulitis and have always had gut issues of different kinds, but when I changed my eating habits and cut back on sugar, and incorporated more ACV, fermented foods and Kombucha, it changed everything. My homemade Kombucha is so good and I wouldn’t want the store bought personally. I also ordered my first scoby off of Amazon and that’s how I started. I noticed the Kombucha in the stores were no longer selling the raw unflavored Kombucha, from which I could have made my own scoby. I believe this is on purpose because a lot of people are making their own ‘booch’ now- and the companies probably don’t like that. Oh well. Too bad. 😄

[@thisissoeasy]

Wow! What an incredibly great presentation!

[@JustMeJosi]

Kombucha and Kefir gave me - someone how is suffering of getting urinary infections almost every month and who had to take so much more antibiotics that anyone should have taken - so much hope! Previously I was buying those probiotic pills but doing this on that regulary base as a student you'll end up poor.😅 And as people who don't believe in curing deseases with natural things always tend to look at me with disbelief I'm so glad I finally have such a cool source to point out. However: so much love and good karma for you doing this awesome research and presenting it that nice! 🙏

[@aaronspurlin4469]

Do you have a recipe I could follow? Or a video to one. I have a lactose issue and slight IBS and would love to get into making Kombucha.

[@kristinpothast]

This was extremely well researched, thank you!

[@wumountaintea]

You're welcome! Glad you liked it. Thanks for watching and commenting 🤗🌱🍵🙏 Dylan

[@joannegratton491]

Excellent video, thank you.

[@SomersetSam]

Took me years to get into the buch' because my boss once gave me a couple bottles of his kombucha home brew and i was pretty violently ill for the next day.

[@bhavaniyoga975]

The best video that I have seen in a long time. Thank you for explaining all of those studies in such an easy way. Now I’m excited for my brewing kombucha!

[@bisht.deepak]

Thank you so much for all the effort you put in this video. I am preparing my first Kombucha tea from a scoby gifted by a friend. So far the signs are good. Thanks again.

[@wumountaintea]

You’re welcome! Enjoy the booch and let me know how it goes 🫶🌱

[@psychnstatstutor]

So cool for learning about health and research design/stats. I make my kombucha (Jun) with green tea and raw honey

[@voiceanddrum]

Love the information! Going to be a new subscriber. The slurping though…ack!!! 😂

[@sembalo1776]

this is the most in depth video ive seen of kombucha, awesome work!

[@lst9701]

Ive been watching your videos lately, they are filled with good info in rare detail, and i love your energy. I would love to see a video about the actual tea plant in a more botanical sense. How does location, soil effect the final flavor? Why are there only 2 varieties, assam and sinensis? Wondering why Japan or other regions dont have their own varieties. I'd also like to see you get nerdy about water. Alot videos about brewing anything are vague when it comes to mineral content in water but it has a huge effect on the end product. -Pat

[@Ded-Ede]

Kombucha vs Water Kefir. I’ve made both but much prefer kefir. Any info about the benefits and differences between these two great tasting beverages.

[@Aum_shantishantishanti111]

Your like a kombucha research God brotha thanks for the info !

[@wumountaintea]

hahah maybe 'nerd' might be a more fitting title, but thank you brotha! Glad you liked the video! 😊🙏🌱🍵

[@laurawalker8999]

Hi there! Great info that's easy to understand with no shrilling - just subscribed! I have recently started brewing my own kombucha because I've anecdotally felt some positive effects and the prices but feel the nutrition of commercial produced kombucha are getting out of hand locally - do you have a PDF or a link to your charts on this video? I also love tea/food science and the ability to make naturally carbonated tea is fun to me and educating people on food science is a passion for me because the lack of it is the leading cause of a significant preventable painful, chronic health problems My colleagues who don't like grocery store kombucha like mine more and they felt some positive effects. Do you feel the alcohol content at the end of the fermentation negates much of the positive effects based on what you've read?

[@wumountaintea]

Hi Laura, Thank you for commenting and subscribing! 😊🌱🍵🙏 The complete list of research works cited throughout the video can be found at the bottom of this blog article: wumountaintea.com/2023/02/22/kombucha-tea-the-ultimate-guide-to-its-health-effects/ If there is a specific figure or chart you would like, then you will have to go to the video where it appears, look for the citation number in the upper right corner of the frame, then find that article in the works cited list linked above. That's a little inconvenient, but I didn't make a seperate pdf with all the figures and charts compiled in it. I couldn't agree more that people well-informed on food science issues are in a far better position to make healthy and sustainable choices. It's really a super power to even have some of the basics about how components of food interact with the body. In terms of the alcohol content of kombucha, I think for the most part it does not negate the beneficial effects. Of course, there is variability in alcohol content in kombucha, and the less alcohol the better, however the concentrations most commonly seen in kombucha is not such a big factor that it would deem kombucha unhealthy. At least none of the research I reviewed suggested that the alcohol content outweighs the beneficial effects. Let me know your thoughts! More tea science videos on the way in the meantime 😊🌱🍵🙏 Dylan

[@carolmay6812]

I made kombucha for years, a very light, pure tasting champagne-like flavour, using high-quality green tea leaves from Japan, sugar, and a starter culture that conveniently grows on an elderberry tree in my garden. I wonder if elderberry trees might be the original source of kombucha culture.

[@wumountaintea]

That sounds fantastic! I would guess that some microbial communities that inhabit elderberries might also be those that can metabolize sweet tea in a kombucha culture. Interesting thought. Thanks for the comment :) Dylan

[@kc5527]

Could you use both types of sugar?

[@jenibutler7138]

Sorry, but that's nonsense! I've no Idea what you are making, but it's definitely NOT kombucha, which comes from a scoby or a previous batch of unflavoured kombucha that has been allowed to get vinegary, NOT from any starter culture growing in a tree. What does that even mean?!! 😂😂😂

[@BusyButerfly02]

Could you possibly use both sugars in 1 brew? And I would love to find a tutorial on creating a scoby from scratch, Not creating a scoby from store bought kombucha, but from scratch! Do you know how to make one?

[@wumountaintea]

Hi Stephanie, You could absolutely combine sugar types in one brew - that's an interesting idea that could possibly nurture more SCOBY than just one sugar type. I've never made a SCOBY from scratch, but I also wondered about how that might be done. One option might be to choose several individual strains of bacteria and yeast (maybe selected from screenshots in this video when I showed common SCOBY strains) then see if you can buy those strains from a lab near you, then introduce them directly into the sweet tea, or grow them on a petri dish first. Interesting idea... I may have to try this. Thanks for your curiosity! Best, Dylan from Wu

[@jeanninegodwin2285]

@@wumountaintea There is a comment here (4th comment down) from someone in Thailand who states that in Thailand they make their own scoby from pineapple or from other sour fruit - she gives instructions on how to make the scoby for Kombucha.

[@AbiMuy]

Just started brewing bc Kombucha was too expensive and I have become adicted to it, well let me tell you, I'm not bloated anymore plus I got few other benefits I can't share here. Will neve buy the store ones again..

[@veroqawsed]

Another great video!! I made my own kombucha for many years, making about 2-5L at a time. I tried different sugars and fermentation times too, and often had some deliciously strong batches. Now when I brew it I will make sure to never use tea bags again (thx to your tea masterclass videos) and get high quality tea! Btw, I know the scoby mat is a bit hard to get used to, but it is actually a great ingredient for cooking as well, like to make "calamari" or "jerky". I also to eat it raw as it is (tasted just like kombucha). You have to get creative when you brew your own, as you end up with SO much cellulose every cycle 😂 I imagine eating it must have similar health benefits as drinking the kombucha.

[@susana.esteves]

This is one of the best videos that I've ever saw. It's so well made! Damn!!

[@charlenewilliams219]

Well done video. Excellent overview of the health benefits, and yet being truthful about the studies good work.

[@lana2966]

Hey, I really enjoyed this video! As a future food technologist I really appreciate the science research and quotations. Greetings from Croatia

[@jecob11111]

This video is an amazing party piece. Most fermented F&B including Kombucha was often written off as pseudo science or hokum due to no extensive scientific research done about it. Hoping it will help me educate the people about the benefits and pros & cons of these. Also, who should have it, and does it help to reverse some of the extreme body damage by certain conditions such as autoimmune diseases and cancers. I jumped into this territory, have been brewing my own Kefir for over six years, & started having (store-bought/restaurant brewed) Kombucha, Now recently began brewing my own Kombucha for sheer benefits of it. I want to experiment on myself as well as my near and dear. But taking baby steps! Thanks again for this content, it definitely helped to learn a few more facts. I will go through the detailed studies too,