Many home brewers eat their SCOBYs, and a clean, mold-free one seems unlikely to cause problems for most healthy adults. But there is very little research on eating a SCOBY itself, so there is no solid evidence that it is good for you.
What a SCOBY is made of
A SCOBY is mostly cellulose, a fibre made by bacteria, with bacteria and yeasts living in and on it, and some liquid. Humans do not digest cellulose, so it passes through largely intact, much as other plant fibres do. The mat also holds small amounts of acids from the brew. For more detail, see what the ingredients in a SCOBY are.
What the research says
Most of the health claims about kombucha come from animal studies, small studies, or general research into fermented foods. Nutrition reviews of kombucha generally find very little good-quality evidence in humans for the claims you’ll see online.
Probiotic research is also mixed. Kombucha contains microbes, but their types and amounts vary from batch to batch, and the strains in a SCOBY are not well studied. As far as we know, there is no good research on eating SCOBYs and health outcomes, so any benefit is a guess.
Possible upsides, with caveats
- Fibre. Cellulose is indigestible, so it may add bulk to your diet. The effect of eating SCOBYs on digestion has not been studied well.
- Microbes. A SCOBY holds live yeasts and bacteria. The types and numbers vary, and they are not measured for SCOBYs at home.
- Acids. Small amounts of acetic acid and other fermentation acids remain. Their effect at these levels isn’t well studied.
Possible downsides
- Texture and digestion. A raw SCOBY is thick, chewy and slippery. Large amounts can cause stomach upset or a laxative effect, so start with a small piece.
- Contamination. A SCOBY from a batch that has grown mold, or one that has been stored badly, can carry mold and unwanted microbes. Don’t eat any SCOBY with fuzzy spots or a bad smell. Is it mold or a healthy SCOBY? explains the signs.
- Unknowns. There is little research on regular, long-term eating.
Who should check with a health professional first
Ask a health professional before eating or drinking kombucha regularly if you:
- are pregnant
- have a liver condition, or are sensitive to alcohol
- have a digestive condition such as IBS, which can react to fermented foods
- have a weakened immune system
Only eat a healthy SCOBY
- Check it first. Throw it out if it has fuzzy, powdery or coloured patches that look like mold, or if it smells rotten.
- Use clean hands and clean utensils when handling or cutting it.
- Old, dried-out or mushy SCOBYs are harder to judge. If you’re not sure, compost them rather than eat them.
If you decide to try it
Start with a very small piece, and notice how your stomach feels over the next day. Some people slice a clean SCOBY and cook it, dehydrate it, or blend a small amount into a smoothie. Treat it as a food to try, not a health supplement.
Bottom line
A clean, mold-free SCOBY seems unlikely to cause problems for most healthy adults, but there is little evidence that it is good for you. If you are pregnant, have a health condition, or have concerns, speak to a health professional before making it part of your diet. This article is general information, not medical advice.