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
I disagree with you all kombucha debunkers. i have been brewing now, for two years. It is the ONLY thing that got my decades long candida overgrowth under control. You do not have to brew to vinegar, but it should be “tart”. It took about 3-4 months of about a quart a day to achieve that. I CRAVED kombucha in the beginning, and drank even more some days. Now I am closer to 12 oz-pint per day and I am good on the candida front.
I would love to know how you are doing now, and also what your experience was during those 3-4 months. Thanks!
what about elaine’s concern?
Larry – it takes at least 3 months in most temperatures to ferment kombucha long enough to eliminate all the sugar. At that point, it’s vinegar, and nice to put a tablespoon into a tall glass of water, but it’s not something you drink by the cup, or straight.
The problem with kombucha for candida is *not* the yeast. As mentioned, the yeast in kombucha does not contribute to candida yeast any more than the bacteria in yogurt contributes to e. coli.
BUT – there is *sugar* in kombucha. Unless you ferment it all the way to vinegar, that sugar is still there, and *that* is what feeds candida.
Yes, I definitely think the sugar is the problem. I just bought some store bought kombucha (GT’s classic with no added sugar) and it was sweet and awhile later, I felt the rumblings of a nasty yeast infection. Can I add that I recently ate chocolate cookies and a cupcake and did not have any sort of reaction like that to it. I might revisit it once I’m done with a colon and parasite cleanse…or maybe not.
How much of kombucha can you drink per day and can I give it to my one year old? He is still nursing.
Have a continuous brew and it does not work as well as the probiotics I take.
Batch kombucha shouldn’t have any sugar left in it. Continuous kombucha might.
I’m not a fan and nobody can drink vinegar so they almost always drink it too sweet. Lactoferment some healthy juices or make kefir water/juice. The KT cultures are passed around and everyone’s homes are full of unique cultures that contaminate the brews. Who knows what you are drinking???????
If it’s sweet-tasting, it hasn’t been fermented long enough.
Am not a fan of sweet drinks so although I tried it for a while, gave up. Prefer kefir, non-whey kvass, or rejuvelac