Is Kombucha also suitable for diabetics?

For thousands of years, Asians have sworn by the health-promoting effects of Kombucha. Those who drink kombucha consume a variety of bioactive substances that can strengthen our immune system, our digestion, and even our heart. It's not without reason that kombucha is also called the elixir of life.

Since kombucha contains the sugar necessary for the fermentation process, you might wonder what the implications are for diabetics. In this article, you will find an overview of what diabetes actually is – for all those who have always wondered what the different types of diabetes mean. And for all diabetics, I want to adequately answer the question of whether it would be advisable to include kombucha in their diet.

Types of Diabetes – Causes and Effects

Diabetes is increasingly becoming a societal problem. But what exactly happens with this metabolic disease? The body needs the hormone insulin to transport sugar from the blood into the body's cells. When we eat something, our blood sugar level rises. The pancreas then produces more insulin. In a diabetic, this mechanism does not function properly: Either not enough insulin is released, or the cells no longer respond correctly to the hormone. This leads to insulin resistance.

This does not remain without consequences. With persistently elevated blood sugar levels, the body tries to excrete the sugar through urine. Therefore, diabetics often experience increased urination and pronounced thirst. If this condition is not treated, blood vessels and nerves suffer. Possible long-term consequences include kidney damage, heart attack, or eye diseases.

There are different types of diabetes

The reasons for insulin resistance vary: In type 1 diabetes, the body's immune system destroys the cells in the pancreas that produce insulin. In contrast, type 2 diabetes primarily develops due to an unhealthy lifestyle and severe obesity. Approximately 90 percent of all diabetics suffer from this form of the disease. Furthermore, there is also so-called gestational diabetes, which affects about two to twelve percent of all pregnant women. In most cases, the insulin sensitivity of the body's cells increases during the 24th and 28th weeks of pregnancy. This is triggered by hormones that the body produces during this time. After delivery, the diabetes usually disappears. Type 3 diabetes refers to a range of diabetes subtypes that are rare and sometimes difficult to distinguish from the other forms.

Diabetics suffering from type 1 must inject insulin throughout their lives. With type 2 diabetes, this can be prevented – if the disease is detected and treated early enough. This makes education about a lifestyle with plenty of exercise and a balanced diet essential even more important. For example, the consumption of plenty of fruits, vegetables, high-quality olive oil, nuts, and – you guessed it – even kombucha is recommended. Additionally, sports help: ideally, half an hour of endurance training (e.g., walking, cycling, or swimming) per day.

Kombucha for diabetics: Yes or no?

In Asian countries, kombucha has been consumed for over 2,000 years to cleanse body and soul and to promote well-being, health, and beauty. Today, the positive effects on our health are well known.

To date, no harmful side effects of the tea drink have been found; it is generally very well tolerated. Kombucha should be consumed preventively with a certain regularity, but not in excessive amounts. As a general dosage, I recommend drinking 200 to 500 ml (or 1 bottle of Kombucha Original = less than 1 BE) distributed throughout the day. Diabetics can also safely drink kombucha. Although sugar is used to prepare the tea drink, most of it is consumed by bacteria and yeasts during the fermentation process, so that only fructose remains as residual sugar, which diabetics can safely consume in moderation.

The residual sugar content can be calculated for diabetics as BE (bread unit). Bread units are a measure of the carbohydrate content of a food. Insulin-dependent people with diabetes need this information to calculate their insulin dose. 1 BE corresponds to 12 g of carbohydrates. The residual sugar content becomes lower the longer the tea drink is allowed to ferment, which is advantageous for diabetics. Diabetics, please consult your doctor or nutritionist if you have any uncertainties before drinking kombucha.

Kombucha: Effect on glucose metabolism

Kombucha can stimulate carbohydrate metabolism and thus support normal blood sugar levels. A comparison of several studies showed that the consumption of black tea, as well as green tea, has a blood sugar-lowering effect and can therefore reduce the general risk of diabetes. Derived from this, kombucha has an effect on glucose uptake, regardless of the tea it contains.

Tip: Kombucha made from green or black tea has a positive effect on glucose uptake and blood sugar levels. Thus, kombucha can reduce the risk of diabetes. Kombucha made from green tea can even more effectively improve blood sugar levels. It also improves liver and kidney values.

Conclusion: It is certain that unpasteurized kombucha, despite the sugar remaining after fermentation and due to the high amount of nutrients, can do a lot for our immune system through its positive effect on our microbiome and through basic metabolism. It is definitely advisable to include the fermented tea drink as a preventive measure against diabetes in your daily diet. Diabetics, therefore, do not have to forgo the delicious refreshing drink kombucha, taking into account the BE to be calculated.

Please ask a nutritionist or doctor if you are unsure how much kombucha per day is good for you and always pay attention to the sugar content when buying kombucha. The amounts can vary greatly depending on the manufacturer.

FAQs

What exactly is Kombucha?

Kombucha is a fermented drink made with the help of a culture (tea fungus).

The so-called tea fungus consists of various microorganisms, bacterial and yeast cultures. It transforms tea and sugar into a healthy refreshing drink. During the fermentation process, bacterial cultures and yeasts metabolize the sweetened tea into valuable vitamins, organic acids, dextrorotatory lactic acid bacteria, and enzymes, among other things. This creates the distinctive sweet-sour taste and sparkling natural carbonation.

The fermented drink has a long tradition. Hundreds of years ago, kombucha was valued in Asia and Eastern Europe for its healthy effects as an elixir of life and health giver.

How does kombucha taste?

Kombucha takes on different flavors depending on its production, processing, and added ingredients. A raw kombucha, which has not been pasteurized, tastes sweet and sour, somewhat more tart than conventional lemonades, and very refreshing.

The type of tea used in production plays a major role in the development of the taste and leads to a more or less intense kombucha. The sugar source used in fermentation also plays a decisive role.

By adding various fruit juices, the kombucha flavor can be changed at will during secondary fermentation.

Our kombucha varieties surprise with a variety of flavors from sweet-sour to ginger-spicy to fruity and exotic.

How much sugar does Kombucha contain?

The sugar content varies depending on the manufacturer. Each variety of our kombucha contains 3g of sugar per 100ml. Kombucha needs carbohydrates for fermentation. Our organic kombucha is fermented to contain as little sugar as possible (up to 50% less than comparable products and up to 80% less than common lemonades), and it is unpasteurized. This means it contains many nutrients, such as vitamins, healthy yeasts, and microorganisms for you, and it also tastes delicious. If we were to ferment our kombucha until it contained no sugar, it would be too unpalatable as a refreshing drink.

What ingredients does Kombucha have?

Bacterial and yeast strains: Acetobacter xylinum, Acetobacter oxydans, Gluconobacter oxydans, Gluconobacter xylinus, Saccharomyces apiculatus, Saccharomyces cerevisiae (baker's yeast), Saccharomyces ludwigii, Schizosaccharomyces pombe

Vitamins: Vitamin B1, B2, B3, B6, B12, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Folic acid

Organic acids: Malic acid, Succinic acid, Acetic acid, Folic acid, Glucuronic acid, Gluconic acid, Malonic acid, Lactic acid, Dextrorotatory (L+) lactic acid, Oxalic acid, Usnic acid, Citric acid

Trace elements and minerals: Iron, Magnesium, Sodium, Potassium, Calcium, Cobalt, Zinc

Secondary plant compounds: Flavones, Isoflavonoids, Polyphenols

Enzymes, amino acids and tannins: including 14 different amino acids

Good health!