Fermented sweet tea: organic acids, tea compounds, live microbes, a little sugar, caffeine and trace alcohol. Clearest benefit is lower blood sugar in type 2 diabetes; where blood sugar is already normal the picture reverses. Harms are better documented than benefits: acid load, tooth enamel wear, alcohol that outruns its label. (Full Review)
| Marker | Target | Why |
|---|---|---|
| Fasting glucose | 75–86 mg/dL | The endpoint kombucha moved in diabetes trials |
| HbA1c | 4.8–5.3% | Confirms whether short-term glucose change persists |
| Fasting insulin | 2–5 µIU/mL | Detects the insulin-resistance signal seen in healthy drinkers |
| ALT | 10–26 U/L (men), 10–19 U/L (women) | Screens for the liver injury reported in case series |
| High-sensitivity C-reactive protein | Under 0.5 mg/L | Tracks the inflammation endpoint used in kombucha trials |
| Serum bicarbonate with anion gap | Bicarbonate 24–28 mmol/L; anion gap 8–12 mmol/L | Detects the acid load behind the reported acidosis cases |
| Triglycerides | Under 80 mg/dL | Lipid endpoint that moved in two trials |
| Ferritin | 40–70 ng/mL (women), 50–120 ng/mL (men) | Tea polyphenols reduce plant-iron absorption |
| Blood lead | Under 1.0 µg/dL | Detects leaching from glazed ceramic or crystal vessels |
Cadence: Baseline, then metabolic and liver markers at 4–6 weeks, 12 weeks, and every 6–12 months if intake continues.