Is It Safe to Drink Kombucha Anytime During Pregnancy or While Breastfeeding?

Kombucha is a refreshing fermented drink made out of brewed tea. Avoid drinking kombucha if you're pregnant or breastfeeding because it contains alcohol and caffeine.

Kombucha is a refreshing fermented drink made out of brewed tea. It is rich in nutrients and has several health benefits. But is kombucha pregnancy- or breastfeeding-safe?

Learn about kombucha, its health benefits, and whether it is safe during pregnancy and breastfeeding.

Kombucha is a healthy, slightly fizzy drink made from fermented black or green tea. It is acidic to taste and has a hint of sweetness. It is made with brewed tea and sugar fermented using a culture called a SCOBY or Symbiotic Culture of Bacteria and Yeast. The SCOBY is a biofilm or layer of cellulose with mutually beneficial bacteria and yeast. 

Kombucha has recently become popular in the U.S. because of its potential health benefits. Its earliest records can be traced back to ancient China and Japan, where it was used for detoxifying and digestive effects. At the start of the 20th century, Dutch and Portuguese explorers brought kombucha to Europe for medicinal purposes. In 1995, kombucha was commercially produced for the first time. Since then, kombucha has increased in popularity and is produced commercially and at home.

Kombucha is typically made with fermented black tea. But you can make it with green tea or oolong tea, too. Add tea leaves or bags to hot or boiled water in a jar or container. Allow the tea to brew for up to 10 minutes. Remove the leaves or bags and add sugar while it is hot. Cool the sweet tea and add the SCOBY. 

You’ll also have to add a small portion of previously made kombucha or starter liquid. It prevents early contamination by increasing the acidity of the mixture. You can buy fresh SCOBY and starter liquid online or grow it from commercial raw, unflavored kombucha. You can also grow and cut out the SCOBY from a previously grown SCOBY called a “mother.” The SCOBY will grow as a layer on top and cover the kombucha, taking the shape of the container.

Cover the container with a porous material, and allow the kombucha to ferment at room temperature, about 72 to 84 degrees Fahrenheit, away from direct sunlight for seven to 10 days. Once it’s ready, remove the SCOBY and filter the kombucha. You can have it raw or flavor it with red raspberry, goji berry, grape juice, other fruits or juices, and herbs. Ensure that your kombucha’s pH is between 4.2 and 2.5 for safe consumption.

A 240-milliliter or 8-ounce serving of raw, unflavored kombucha contains the following nutrients:

• 28.8 calories
• 0 grams of proteins 
• 0 grams of fats
• 7.99 grams of carbohydrates
• 4 grams of sugar

Kombucha is also rich in probiotics or living beneficial bacteria and yeasts. It contains organic acids, bioactive antioxidants, minerals, and beneficial enzymes. It contains vitamins B1, B2, B6, B12, and C. It may also contain slight amounts of caffeine. It is rich in phenolic compounds like catechins.

Raw kombucha doesn’t have proteins, fiber, fats, sodium, or cholesterol. But flavored kombucha may have added nutrients, which can affect the calories and nutrition. Kombucha is a fermented drink and may contain 0.5% to 3.0% alcohol by volume. So check the label when you buy kombucha.

Kombucha is rich in natural acids and bioactive compounds, which form during fermentation. It has a low pH of about 2.5 and is acidic, contributing to kombucha’s potent antimicrobial effects. Studies show that kombucha is effective against various bacteria and yeasts because of the acidic nature of kombucha and natural polyphenols and bacteriocins in tea, which are protein molecules that kill bacteria.

Traditionally, kombucha has been used for its detoxifying and energizing effects. It was also used to improve gut health. It also has potential health benefits, including:

• Antioxidant effects
• Immunity-boosting effects 
• Antimicrobial effects 
• Anti-cholesterol effects
• Blood sugar control
• Blood pressure control 

Animal studies show that kombucha may help prevent heart disease, thickened artery walls, high blood pressure, anemia, lung problems, and cancer. However, human studies are needed to confirm this.

According to the FDA, the recommended intake of kombucha is about 4 ounces daily, which is safe for most people. But excess kombucha may be associated with adverse health effects.

Doctors advise young children and people with pre-existing conditions or a weakened immune system to avoid drinking kombucha. Kombucha consumption is associated with toxicity, lead poisoning, respiratory problems, heart attack, and at least one death. Reports also show several cases of hepatitis or jaundice, severe muscle weakness, heart muscle inflammation, and skin problems. 

Lead poisoning can occur if you use a ceramic container to ferment kombucha tea. The acidic kombucha can react with ceramic to give out lead, which is toxic. So, be careful when you make kombucha at home, and use a glass, plastic, or stainless steel vessel for fermentation. 

Additionally, commercially available kombucha keeps fermenting in its packaging. It may have higher alcohol content, which can affect your liver.

Doctors advise pregnant and lactating women to avoid drinking kombucha. It is because kombucha contains varying levels of alcohol. Homemade and ready-made kombucha can have up to 3% alcohol. But these levels keep increasing in storage as the fermentation process continues. Alcohol consumption during pregnancy and breastfeeding can affect your baby’s development. 

Kombucha also contains caffeine. It’s safe to consume moderate amounts of caffeine during pregnancy or breastfeeding. The recommended caffeine intake during pregnancy is 200 milligrams each day. Kombucha contains approximately 15 to 130 milligrams of caffeine, which is well below the recommended dose. 

If you’re pregnant or breastfeeding, it’s best to track the amount of caffeine you have throughout the day. High levels of caffeine can affect your blood pressure and the blood supply to your baby. 

Due to fermentation, kombucha has a high risk of contamination with harmful bacteria like listeria or salmonella. It can cause gastrointestinal distress and lead to infection. It can affect you and the baby.

Small amounts of kombucha may not affect your baby. Some doctors may allow you to have kombucha while breastfeeding. But the alcohol and caffeine content must be minimal. You must also avoid breastfeeding for a few hours after having kombucha. It allows your body to break down the alcohol.

Kombucha is a fizzy, healthy tonic that helps you improve your gut health. However, avoid drinking kombucha if you’re pregnant or breastfeeding. If you wish to drink kombucha, consult your doctor to avoid complications.