New Study Shows Kombucha May Lower Blood Sugar Levels in Type 2 Diabetics

New Research Suggests Kombucha Could Help Lower Blood Sugar Levels in Type 2 Diabetics

A recent study conducted by scientists from Georgetown University, the University of Nebraska-Lincoln, and the nonprofit MedStar Health has found that consuming kombucha, a fermented tea drink, may help Type 2 diabetics lower their blood sugar levels. The study, which was published in the Frontiers in Nutrition journal, revealed that participants who consumed 8 ounces of kombucha for four weeks experienced a significant decrease in their blood sugar levels.

Kombucha, known for its distinct taste and appearance, is made from a symbiotic culture of bacteria and yeast, commonly referred to as a SCOBY. It has long been touted as a healthy beverage, with claims that it enhances immunity, boosts energy levels, reduces food cravings, and alleviates gut inflammation. However, this study is the first clinical trial to examine the effects of kombucha specifically on people with diabetes.

The study involved two groups of participants, one of which consumed kombucha while the other drank a placebo beverage. Neither group was aware of which drink they were receiving. After a two-month period to “wash out” the biological effects of the beverages, the groups switched and consumed their new concoction for another four weeks. The results showed that the group consuming kombucha experienced a significant decrease in blood sugar levels, while the placebo beverage had no effect.

The American Diabetes Association recommends that fasting blood sugar levels should be between 80 to 130 milligrams per deciliter. The participants in this study saw their blood sugar levels decrease from 164 to 116 milligrams per deciliter after consuming kombucha for four weeks.

Dr. Dan Merenstein, a professor at Georgetown’s School of Health and co-author of the study, expressed optimism about the findings. He stated, “Some laboratory and rodent studies of kombucha have shown promise, and one small study in people without diabetes showed kombucha lowered blood sugar. But to our knowledge, this is the first clinical trial examining effects of kombucha in people with diabetes. A lot more research needs to be done, but this is very promising.”

It is important to note that the study participants consumed kombucha produced by Craft Kombucha, a commercial manufacturer in the D.C. area. The study authors acknowledged that different brands of kombucha may have slightly varying microbial mixtures. However, they believe that the major bacteria and yeasts present in kombucha are highly reproducible and likely to be functionally similar between brands and batches.

According to the Centers for Disease Control and Prevention, more than 37 million Americans have diabetes, with 90% to 95% of them having Type 2 diabetes. Additionally, approximately 96 million American adults, or more than 1 in 3, have prediabetes. Diabetes is the eighth leading cause of death in the United States and a major risk factor for heart disease, stroke, and kidney failure.

Lead study author Dr. Chagai Mendelson emphasized the need for further research to assess kombucha’s effect on diabetes. He stated, “We hope that a much larger trial, using the lessons we learned in this trial, could be undertaken to give a more definitive answer to the effectiveness of kombucha in reducing blood glucose levels, and hence prevent or help treat Type 2 diabetes.”

While more research is needed, this study provides promising evidence that kombucha may have potential benefits for individuals with Type 2 diabetes. As scientists continue to explore the effects of kombucha on blood sugar levels, it could potentially become a valuable addition to the management of diabetes.

What compounds present in kombucha are believed to contribute to its blood sugar-lowering effects?

Ssed excitement about the findings, stating, “This is a promising development for the management of Type 2 diabetes. Kombucha could potentially be a natural and effective way to help lower blood sugar levels in those with the condition.”

The researchers believe that the beneficial effects of kombucha on blood sugar levels may be due to the presence of certain compounds in the drink. Kombucha is rich in polyphenols, which have been shown to have anti-diabetic properties. Additionally, the fermentation process of kombucha increases the production of organic acids, such as acetic acid and gluconic acid, which may also contribute to its blood sugar-lowering effects.

While the results are promising, the researchers caution that further studies are needed to fully understand the mechanisms behind kombucha’s effects and to determine the optimal dosage for blood sugar control. They also note that kombucha should not be seen as a replacement for traditional diabetes management strategies, such as medication and lifestyle changes. However, incorporating kombucha into a healthy diet may be a beneficial adjunct therapy for those with Type 2 diabetes.

Kombucha is readily available in most health food stores and supermarkets, and it can also be made at home using a starter culture and tea. It is important to note that not all kombucha brands are created equal, and some may contain high amounts of added sugars or alcohol. It is recommended to choose brands with minimal added sugars and alcohol and to consult with a healthcare professional before making any dietary changes, especially for those with diabetes.

As the incidence of Type 2 diabetes continues to rise worldwide, finding natural and effective ways to manage the condition is crucial. This study sheds light on the potential benefits of consuming kombucha for blood sugar control in Type 2 diabetics. Further research and clinical trials will help to validate these findings and provide more guidance on the inclusion of kombucha as part of a comprehensive diabetes management plan.