Posted on 08/04/2023 6:15:03 PM PDT by ConservativeMind
People with type 2 diabetes who drank the fermented tea drink kombucha for four weeks had lower fasting blood glucose levels compared to when they consumed a similar-tasting placebo beverage, according to results from a clinical trial.
This finding, from a pilot 12-person feasibility trial, points to the potential for a dietary intervention that could help lower blood sugar levels in people with diabetes and also establishes the basis for a larger trial to confirm and expand upon these results.
Kombucha is a tea fermented with bacteria and yeasts and was consumed as early as 200 B.C. in China, but it did not become popular in the U.S. until the 1990s. Its popularity has been bolstered by anecdotal claims of improved immunity and energy and reductions in food cravings and inflammation, but proof of these benefits has been limited.
The crossover design had one group of people drinking about eight ounces of kombucha or placebo beverage daily for four weeks and then after a two-month period to "wash out" the biological effects of the beverages, the kombucha and placebo were swapped between groups with another four weeks of drinking the beverages.
Kombucha appeared to lower average fasting blood glucose levels after four weeks from 164 to 116 milligrams per deciliter while the difference after four weeks with the placebo was not statistically significant. Guidelines from the American Diabetes Association recommended blood sugar levels before meals should be between 70 to 130 milligrams per deciliter.
The researchers also looked at the makeup of fermenting micro-organisms in kombucha to determine which ingredients might be the most active. They found that the beverage was mainly comprised of lactic acid bacteria, acetic acid bacteria, and a form of yeast called Dekkera, with each microbe present in about equal measure.
(Excerpt) Read more at medicalxpress.com ...
The sugars ferment. I love fermented everything. I have batches of kambucha and vegetables going constantly. The kambucha ‘mother’ is a scary looking slimy blob thay does the magic and keeps growing and growing. It is a fun hobby and super easy to do with no real equipment needed. I don’t have diabetes but I can tell from my gut when I haven’t had the probiotics.
Try mixing black tea with green tea; you’ll get the benefit of the green tea with the taste of black tea.
All you really need is a gallon jar and a bottle of unflavored kambucha from the store. I used those big 1 gallon ice tea jugs with the spout on the bottom and always see them at thrift stores. Drink the kambucha but not the last table spoon with the hazy stuff on the bottom. Make your recipe for the tea snd sugar mix (recipes all over the internet) mix in the last bit of commercial kambucha and set it aside about 70 degrees. Don’t want it too hot. And let nature run its course. Soon you will see a thin film of “SCOBY” (the yeast and bacteria) that will grow and grow everytime you top off your jug. Soon it will be so big you can divide it and get more jars going. I like it very sour so I let it ferment a long time. Just drink when you like how sour it is.
You can check health food stores or craigslist for people who will give you a “SCOBY” because they grow with each batch and need to be thinned out.
Fermenting is a big hobby of mine and I usually always have batches going.
Canary seed milk will do the same thing. We drink it all the time.
Love kombucha, drink it daily but buy wonderful flavors at store. My intro to kombucha was when I visited a friend who did have that mother thingy, didn’t love or hate it. She gave me a chunk and I tried to make it at home but failed..
I also eat yogurt daily, so my microbiome rocks.
Good on you for doing it yourself.
No. Just no.
I rarely buy kombucha because of the high sugar content. do you have a recipe for kombucha with low/no sugar?
A lot are fermented...meaning they are booze
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