Treatment Issues; Vol. 9, No. 5 - May 1995
Martin Majchrowicz, MPH

A pamphlet produced by Laurel Farms of Venice, California, largest distributor of the kombucha, states that according to "folklore," the kombucha is a super immune booster that can fight a laundry list of ailments including AIDS, cancer, arthritis, constipation, hemorrhoids, stress, chronic fatigue syndrome, indigestion, kidney and gall stones, high cholesterol, acne, diabetes, multiple sclerosis, memory loss, wrinkles, weight problems, gout, impotence, hair loss and "heaven-only-knows-what-else."

Although the effectiveness of the kombucha is questionable, the more serious concern with this particular therapy is safety.

Because this organism has been called a mushroom, many have assumed it is similar to other Chinese mushrooms, such as reishi or miataki, that have purported immune-enhancing qualities. The kombucha is not really a mushroom at all -- it is a yeast culture. (It is also not Chinese: Some claim that it comes from Russia. When AIDS Project Los Angeles staffers questioned local acupuncturists and Chinese herbalists, all said that the kombucha is not part of traditional Chinese medical practice.)

The "mushroom" is not eaten, rather it is placed in a large glass bowl with a solution of water, tea and sugar. The culture grows there at room temperature for seven to ten days. During this time, the solution ferments to produce a "tonic" or tea which people drink for its therapeutic properties.

The safety concerns arise around the storage of the mushroom and the fermentation process. The seven to ten day period in which the tea ferments may permit the contamination and growth of other organisms. One Los Angeles chiropractor says that some of his patients with HIV or AIDS had severe gastrointestinal problems after trying kombucha. Two other patients, who did not have HIV, suffered severe, persistent yeast infections after ingesting the kombucha tea.

Since the tea supposedly contains naturally occurring antibiotics, the chronic use of this substance raises concerns about developing bacterial strains that can resist standard, approved antibiotic drugs. Furthermore, nothing is known about how the tea's ingredients may interact with other drugs that people with HIV or AIDS may be using.

There are very few references to kombucha in the standard medical literature. One German physician reported on using the tea in seven cancer patients.1 His conclusion stated that "the seven case histories described have no solid medical data. There is so far no evidence to support the claim that kombucha offers effective biological treatment of cancer." Numerous articles in health food and alternative medicine newsletters claim that the tea is loaded with vitamins and other healthful substances. Some of the stories circulating about kombucha also mention very miraculous results. We have heard many accounts of people having huge jumps in CD4 cell counts, increased energy, resolution of symptoms and overall improvements in health. We have also heard from individuals who have taken the kombucha tea for as long as six months without any improvement in their laboratory tests or general well-being.

What little information that exists on kombucha's effectiveness may be questionable, but it is not really surprising that some individuals have increased energy. Among the tea's original components are caffeine and large amounts of sugar. The distributors claim that these substances are destroyed in the fermentation process, though. This brings up another point: Fermenting the tea produces within it an unknown amount of alcohol!

The kombucha phenomenon is not rare. Odd anti-AIDS treatments come and go with the seasons. Interest in kombucha has already started to decline in the Los Angeles AIDS community. Now the question is, what next?

Martin Majchrowicz is the program manager of the Client Health Education & Advocacy Unit at AIDS Project Los Angeles. 1 Hauser SP. Schweizerische Rundschau ffr Medizine Praxis. Feb 27 1990; 79(9):243-6.

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