If you are one of those who are struggling to lower their high blood sugar levels associated with Type 2 diabetes, kombucha can be helpful for you. According to findings from a small clinical trial, a daily shot of kombucha, a fermented tea drink, may offer some help. The study has been published in Frontiers in Nutrition.
The trial involved 12 participants and revealed that diabetics who consumed kombucha for four weeks experienced a notable decrease in fasting blood glucose levels compared to those who drank a similar-tasting placebo beverage.
Kombucha, known to have been consumed as early as 200 BC in China, is a tea fermented with bacteria and yeasts. Although anecdotal claims have touted various benefits like improved immunity, increased energy, reduced food cravings, and decreased inflammation, scientific evidence supporting these claims has been limited.
However, this clinical trial marks a significant step towards understanding kombucha’s potential effects on blood sugar levels, especially in individuals with diabetes. Professor Dan Merenstein, from Georgetown’s School of Health and professor of family medicine at Georgetown University School of Medicine, expressed optimism about the study’s outcomes, emphasizing the need for further research.
In the trial, participants were divided into two groups. One group consumed approximately eight ounces of kombucha or placebo daily for four weeks. After a two-month washout period to minimize any lingering biological effects, the groups switched beverages for another four weeks, with neither group aware of which drink they were receiving during the study.
Results showed that, after four weeks, kombucha led to a decrease in average fasting blood glucose levels from 164 to 116 milligrams per deciliter. However, the difference in blood glucose levels with the placebo after four weeks was not statistically significant.
Researchers also analyzed the composition of fermenting microorganisms in kombucha to identify potential active ingredients. The beverage was found to consist primarily of lactic acid bacteria, acetic acid bacteria, and a yeast form called Dekkera, with each microbe present in roughly equal proportions.
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Lead author Chagai Mendelson, from Georgetown, shared the importance of these preliminary findings and expressed hope for a larger trial based on the insights gained from this study. A more extensive investigation could provide a definitive answer regarding kombucha’s effectiveness in reducing blood glucose levels and potentially aiding in the prevention or treatment of Type 2 diabetes.