Is kombucha suitable for diabetics?

Kombucha has a long tradition as a fermented tea beverage. Depending on the production method, various organic acids and other fermentation products are formed during fermentation.

Since sugar is used for fermentation and some of it remains in the finished drink, people with diabetes in particular wonder how Kombucha can be incorporated into their diet. This article addresses precisely that question.

Since kombucha contains the sugar necessary for the fermentation process, you might be wondering how this could affect 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 in this metabolic disorder? The body needs the hormone insulin to transport sugar from the blood into the body's cells. When we eat, blood sugar levels rise. The pancreas then produces more insulin. In a diabetic, this mechanism doesn't 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 chronically elevated blood sugar levels, the body tries to excrete the sugar through urine. Therefore, diabetics often have a stronger urge to urinate and an increased feeling of 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 own immune system destroys the insulin-producing cells in the pancreas. In Type 2 diabetes, on the other hand, the resistance develops primarily due to an unhealthy lifestyle and severe obesity. Approximately 90 percent of all diabetics suffer from this form of the disease. In addition, 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 between the 24th and 28th week of pregnancy. This is triggered by hormones that the body produces during this time. After childbirth, the diabetes usually disappears. Type 3 diabetes refers to a number of rare subtypes of diabetes that are sometimes difficult to distinguish from the other forms.

Diabetics suffering from Type 1 must inject insulin for the rest of their lives. With Type 2 diabetes, this can be prevented – if the disease is detected and treated early enough. This makes it all the more important to educate people that a lifestyle with plenty of exercise and a balanced diet is essential. For example, the consumption of plenty of fruits, vegetables, high-quality olive oil, nuts, and – you guessed it – even kombucha is recommended. In addition, sport helps: Ideally, it should be half an hour of endurance training (for example, walking, cycling, or swimming) per day.

Kombucha for Diabetics: Yes or No?

In Asia, the fermented drink Kombucha has been consumed for over 2,000 years to cleanse body and soul, as well as to enhance well-being, health, and beauty. Today, its positive effects on our health are well known.

To date, no harmful side effects of the tea drink have been found, and it is generally very well tolerated. A preventive effect or generally applicable frequency of consumption for Kombucha has not been proven. As a general dosage, I recommend you drink 200 to 500 ml (or 1 bottle of Kombucha Original = less than 1 BE) distributed throughout the day. Whether Kombucha is individually suitable for people with diabetes depends particularly on the sugar and carbohydrate content as well as on the personal therapy. Although sugar is used for preparing the tea drink, most of it is consumed by the 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 counted as BE (bread units) for diabetics. Bread units are a measure of the carbohydrate content of a food. Diabetics who need insulin require this information to calculate their insulin dose. 1 BE corresponds to 12 g of carbohydrates. The longer the tea drink is allowed to ferment, the lower the residual sugar content, which is beneficial for diabetics. If you are a diabetic, please ask your doctor or nutritionist if you have any uncertainties before drinking Kombucha.

Kombucha: Effect on Glucose Metabolism

For people with diabetes, the crucial factor is how many carbohydrates and how much sugar a specific kombucha drink contains. Since sugar is needed for fermentation, the amount of residual sugar in the finished drink varies depending on the recipe and fermentation duration.

Therefore, it is worth taking a close look at the nutritional information. Anyone who uses insulin or needs to specifically manage their blood sugar should consider the carbohydrate content individually and clarify any open questions with their treating physician or a nutritional expert.

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 quantities can vary greatly depending on the manufacturer.

FAQs

What is kombucha, anyway?

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

The so-called tea fungus consists of various microorganisms, bacterial and yeast cultures. Kombucha is a fermented tea drink made with the help of a kombucha culture. This culture consists of various bacteria and yeasts. During fermentation, the microorganisms metabolize components of the sweetened tea. This produces, among other things, organic acids and other natural fermentation products, as well as the characteristic sweet and sour taste.

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

How does Kombucha taste?

Kombucha takes on various flavors depending on its production, processing, and added ingredients. A raw kombucha that has not been pasteurized tastes sweet-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 taste of kombucha can be changed as desired during the second fermentation.

Our Kombucha varieties surprise with a diversity of flavors, from sweet-sour to spicy ginger 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 sodas) and is also unpasteurized. This means it contains many nutrients, such as vitamins, healthy yeasts, and microorganisms for you, and it 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?

The exact composition of a Kombucha depends on the tea type, Kombucha culture, sugar, fermentation time, and manufacturing process.
Typical components are tea, various bacteria and yeasts, as well as organic acids and other fermentation products formed during fermentation. Which vitamins, minerals, or microorganisms are actually present and in what quantity differs from product to product.