Kombucha with diabetes and for diabetics

Is Kombucha safe for Diabetics?

With so much positivity surrounding Kombucha in the media, we analyse whether the health benefits stack up for diabetics.

Kombucha for Diabetics

Kombucha’s powerful probiotic benefits are far-reaching; of this there is no doubt.

However, what has many curious about is whether its benefits are applicable to diabetics, given its sugar content.

The need to be prudent for diabetics is nothing new. Whether it’s insulin injections or managing food intake, diabetics need to be cautious about their overall sugar intake.

Kombucha’s Health Benefits for Diabetics

While most food products with sugar are shunned by the diabetic community, kombucha isn’t due to its interesting prospective benefits.

Studies in laboratories have demonstrated that kombucha is rich in antioxidants, many of which have shown considerable ability to protect pancreatic cells, in turn regulating insulin more steadily and stabilising blood sugar levels.

In addition to this, tea – which is a core ingredient in kombucha – has been shown to assist in diabetic-complicated conditions such as high blood pressure and cholesterol levels.

Additional studies found within the ‘Journal of Indian Society of Periodontology’ specifically studies kombucha’s ability to fight periodontal disease, of which diabetics are at an increased risk of when compared to non-diabetics.

Alongside probiotics aiding your digestive system, kombucha shows a lot of promise as a potential alternative medical treatment for diabetics for the aforementioned reasons.

All of this is promising, albeit not yet conclusive. But it does pave hope for a more natural way of treating diabetes in the future without the rush towards pharmaceutical drugs which often carry their own health complications and side-effects.

Sugar Content of Kombucha

We have covered extensively the sugar content found within our homemade ‘booch here, but can’t talk for other mainstream kombucha’s found within the supermarkets.

And while it’s well documented that the SCOBY found within kombucha consumes the overall sugar content as it grows, the end glucose content varies from batch to batch, brand to brand.

What is common knowledge, however, is that mainstream kombucha formulas typically contain more sugar than passionately homemade brews. This is typically due to a shorter fermentation process and not enough nurturing towards the final kombucha product.

You can read about the vast difference between mainstream mass produced kombucha and OMBucha® here: Differences between mass produced kombucha and OMBucha®.


When it comes to serious conditions like diabetes, the obvious answer is always to consult your doctor before integrating kombucha into your diet.

For those turning to alternative medical treatments, kombucha continues to be a sought-after – yet not scientifically proven – treatment modality, of which we’re excited to see research continue on.