Are you wondering how to make kombucha from scratch Here’s everything you need to know.

As a functional medicine doctor, one of my favorite conversations with patients is about gut health and using naturally fermented foods to boost well-being in all systems of the body. The truth is, nearly all aspects of our health relate to our gut microbiome and the function of our guts, and fermented foods play a key role in keeping our gut healthy. My favorite foods to support gut health are homemade yogurt, fermented vegetables, and yes, kombucha, which I even give to my kids. But here’s the thing: there are tremendous benefits not just from drinking kombucha, but also in learning how to make kombucha from scratch. When you know how to make kombucha from scratch you get to control the ingredients, and flavor, but the actual fermentation culture morphs in ways that help reduce allergies and support gut health even more than store-bought varieties. This is exactly why I recommend that everyone I know learn how to make kombucha from scratch. Homemade is the ultimate form of food as medicine.

What is Kombucha?

Kombucha is a fermented tea made with brewed tea, sugar, and a SCOBY, an acronym which stands for symbiotic culture of bacteria and yeast. When you learn how to make kombucha from scratch, you see firsthand how this living culture transforms sweet tea into a tangy, effervescent, health-promoting drink. Kombucha tastes lightly sour, slightly sweet, and naturally fizzy. Many people drink it as an alternative to soda, for digestive support, or for a gentle energy boost without the crash that comes from coffee. It’s grown in popularity over the past decade or so, and because of this, it can be quite pricey (up to $4 or $5 per bottle!) It’s much less expensive to make it at home, and this is another reason that so many people want to lear to make kombucha from scratch.

Health Benefits When You Make Kombucha from Scratch

From a functional medicine perspective, the health benefits of kombucha include improved digestion, support for gut microbial diversity, organic acids like butyrate that help balance harmful bacteria and repair the gut lining, and antioxidants from tea polyphenols. When I’m asked why someone would want to make kombucha from scratch, I explain that homemade kombucha often contains more active enzymes and beneficial compounds than store-bought versions.

There are additional advantages when you learn how to make kombucha from scratch at home. First, the SCOBY becomes stronger and healthier SCOBY over time, which improves fermentation quality. You can’t buy time at the grocery store, which is a godo reason to learn to make kombucha from scratch at home.

The most important reason to make kombucha from scratch, though, is because the culture changes and adapts based on the environment. In grocery store kombucha, the food manufacturers use the same bacteria and the same fermentation conditions exactly the same way for every, single batch. This is a good thing because then their products taste exactly the same, every time. I don’t know about you, but if there’s a product I love, I am not very happy when it tastes different without warning. However, the limitation of a standardized bacterial culture is that it is only adapted to the temperature-controlled fermentation chamber; it doesn’t pick up any diversity of strains based on the environment. When you make kombucha from scratch, though, the SCOBY and the fermentation medium pick up strains of bacteria and yeast from your house, and this educates your own immune system how to learn to “tolerate” non-self material. Allergies and intolerances are the epitome of immune system intolerance, meaning that our immune systems wrongly react against normal, healthy things in our environments. Consuming home-fermented foods allows our guts to become exposed to these allergens in controlled, healthy ways, supporting overall immune health and reducing the propensity to develop and react to allergens. With allergies on the rise, the fact that I know how make kombucha from scratch, is, as I see it, one of the best skills for helping to support my children’s health.

How to Make Kombucha from Scratch

To make kombucha from scratch, you will need the following ingredients and equipment:

• Filtered water
• Black (or black and green) tea (tea bags or loose leaf)
• Organic cotton strainer, if using loose leaf tea
• Sugar (I recommend organic cane sugar)
• A large, 1-gallon glass jar for fermentation (do not use the kind with a spout, as this is hard to clean and can harbot bacteria)
• Cheese cloth or paper towels
• A large rubber band
• Kitchen funnel
• Glass bottles, with seals
• A SCOBY (synbiotic colony of bacteria and yeast) with cultured kombucha
• A cool, dark space for fermentation

Choosing the Tea

The basic process for how to make kombucha from scratch starts with tea selection. Black tea works best because it provides caffeine and nitrogen (tannins) that the SCOBY needs. If you do choose to use green tea, it’s recommended to use half green tea and half black tea to provide a source of the tannins. Without them, the SCOBY may die. If you’d like to use exclusively green tea, it is recommended to use a “Jun SCOBY.”

When using tea, it is important to only use pure tea, not flavored teas or aromatic black teas like Earl Grey/Lady Grey/Bergamot tea or Jasmine Green Tea (which are flavored with citrus oils that can suffocate the SCOBY; see below).

Herbal teas should be avoided, as they lack the nutrients required for proper fermentation and often contain essential oils which can suffocate the culture. (Oils rise on top of the liquid and block oxygen from getting to the SCOBY, suffocating it.) If you’d like to flavor your kombucha, use a second ferment with fruit juice (see below).

A note about tea bags: Tea bags notoriously leach plastic and endocrine-disrupting chemicals into the tea. When learning how to make kombucha from scratch, you have the power to take steps to avoid this sort of contamination. I recommend using loose-leaf tea, or cutting open the tea bags and pouring into an organic cotton straining bag instead. Alternatively, you could brew the loose leaf tea and then pour through an unbleached coffee filter.

Sugar

Sugar is necessary to make kombucha from scratch because it feeds the yeast and bacteria. Using honey, maple syrup, or artificial sweeteners disrupts fermentation and may cause mold or kill the SCOBY, which is why traditional sugar is essential when starting to make kombucha from scratch. I recommend using organic, unbleached cane sugar. If you’re worried about sugar intake, don’t be! Properly prepared kombucha means that the bacteria consume most of the sugar through the fermentation process, so although the finished product tastes slightly sweet, it has much less sugar than the ingredient list calls for.

Flavor Variations

The recipe on this page explains how to make kombucha from scratch, but it is for making plain kombucha. Plain kombucha can be flavored in 3 ways. The first and most common is with a second cycle of fermentation. To do this, bottle the finished, plain kombucha with a small amount of fruit juice and return it to the fermentation location for another few days (we like to do about 7 days with a ratio of 4 parts kombucha to 1 part juice) before moving to the refrigerator. Avoid using citrus juices as these may contain citrus oils that may suffocate the culture. Do not use this flavored kombucha to bulk ferment with a SCOBY, as it can hurt the SCOBY and increase risk of mold growth.

The second way to flavor kombucha is by serving with a fresh slice of lemon or some frozen fruit as “ice cubes” to impart flavor after the kombucha is finished.

The third way to add flavor to kombucha from scratch is by mixing it into a “mocktail” with a splash of fruit juice, some seltzer, and maybe a glass with a salted rim. Get creative or look up some tried-and-true favorites online.

A note about kombucha flavor: the relative acidity and sweetness of the kombucha can also be adjusted based on fermentation time. The longer the kombucha ferments in the initial phase, the more acidic (like vinegar) and less sweet it will become. If you leave the kombucha too long, it may turn into vinegar and kill the SCOBY. The first round of fermentation typically ranges from 7-14 days. My family tends to prefer a shorter time, closer to 8 or 9 days. If it tastes too acidic (or if I ferment it longer) I typically dilute it with water before serving. When performing a second ferment with fruit juice, I usually opt for an additional 5-7 days, but you can go up to 10.

How to Make Kombucha from Scratch: Troubleshooting

Sometimes, the kombucha SCOBY can become contaminated and grow mold. It is not safe to drink kombucha with a moldy SCOBY. Mold appears fuzzy and blue, green, or black. If you see mold, discard the batch. Stringy brown strands are normal yeast and are part of healthy fermentation.

The SCOBY should always appear smooth and “wet,” but will likely be multicolored with different areas of brown, beige and tan. This is all normal. Anything that looks “dry” or furry is not. When it doubt, throw it out and start again.

That being said, contamination is rare when you use properly cleaned and sanitized equipment. Basic kitchen hygiene practices are an essential piece of learning how to make kombucha from scratch! That being said, you should never bleach your equipment, as residual bleach may kill the culture. Instead, scrub with a soapy sponge, rinse well with hot water, and sanitize with boiling water. Then, air dry completely before using the equipment.

Storing Kombucha

Prepared kombucha really can last indefinitely in the refrigerator, but develops off flavors if left too long. We typically consume within 3 months.

How to Get a SCOBY

The best way to get a SCOBY to start brewing kombucha from scratch is by knowing a friend who can share a SCOBY with you. However, if you don’t know of a home-brewing friend, you can make one yourself using prepared plain kombucha. See this blog post for details: How to Make a SCOBY (from scratch!)

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How to Make Kombucha from Scratch

How to make gut-healthy kombucha at home from scratch with natural ingredients and a SCOBY

Prep Time 15 days days

Cook Time 10 minutes minutes

Servings 6 cups

Equipment

• 1-Gallon Glass Jar
• Cheese cloth
• Rubber band
• Glass bottles with pop seal
• Funnel

Ingredients

• 8 cups Filtered water boiling
• 4 teaspoons Black tea or 4 tea bags
• 1/2 cup Cane sugar organic, unbleached
• 1 SCOBY
• 1/2 cup Brewed kombucha with cultures

Instructions

Brew Kombucha (First Ferment)

• Sterilize the 1-gallon jar and any measuring cups you plan to use.
• Brew half-strong tea for 2-5 minutes by combining 8 cups boiling water and 4 teaspoons loose leaf tea (or 4 tea bags).
• Remove tea bags, straining cloth, and/or tea leaves.
• While tea is still hot, stir in sugar using a clean metal spoon until dissolved.
• Allow tea to cool completely to room temperature.
• Pour cooled tea into the clean 1-gallon glass jar. Add SCOBY and the 1/2 cup prepared kombucha with cultures.
• Cover with cheese cloth and a rubber band and place in a cool, dark place to ferment for 7-14 days, according to taste preference. Check daily for mold growth and to taste-test.
• When the kombucha reaches your desired flavor profile, either pour into jars and refrigerate, or proceed to the second fermentation step. Reserve SCOBY and 1/2 cup of liquid from the bottom of the jar, which contains most of the culture strands to repeat this step for additional fermentation cycles.

Second Fermentation Step (optional)

• Sterilize glass bottles with boiling water.
• Fill the bottles about 2/3 full with prepared kombucha.
• Fill the bottles the rest of the way with fruit juice, leaving 1 inch of headspace.
• Seal bottles and return to the fermentation location for another 5-10 days, or until desired flavor profile and effervesence is achieved.
• Store finished, flavored kombucha in the refrigerator. Do not use flavored kombucha to bulk ferment kombucha using a SCOBY.

I’m Dr. Alexandra MacKillop, a functional medicine doctor, food scientist and nutrition expert.

I specialize in women’s nutrition & hormonal health, addressing concerns like longevity, fertility, postpartum, PCOS, endometriosis, and gut symptoms like bloating, constipation, diarrhea and more.

If you’re looking for a new way to approach your health, I’m here to help you through it.

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Reminder: The information on this post or anywhere else on this blog or other writing is purely educational, and is not intended to diagnose, treat, prevent, or cure any health condition.

The post How to Make Kombucha from Scratch appeared first on Dr. Alexandra MacKillop.

If you already know how to make kombucha from scratch but don’t have a SCOBY to get started, the next natural question is how to make a SCOBY at home. The good news Learning how to make a SCOBY is surprisingly simple and easy, requires very few ingredients, and is an empowering step toward truly DIY fermentation.

As a functional medicine doctor, I love teaching patients how to make a SCOBY because it reinforces an important concept: our bodies thrive when we work with microbes, not against them. Making your own SCOBY at home allows beneficial bacteria and yeast to adapt to your environment, supporting gut and immune health in ways store-bought cultures simply can’t.

What Is a SCOBY?

A SCOBY is a Symbiotic Culture of Bacteria and Yeast. It’s the living fermentation starter that transforms sweet tea into kombucha. When making a SCOBY, you’ll see this culture form gradually as bacteria and yeast from prepared kombucha colonize fresh tea and sugar, creating a new, rubbery disc at the surface of the liquid.

This natural process of fermentation is what has worked for thousands of years. The bonus is that when you make it today, you are combining ancestral history with your own modern environment for immune support and gut health that transcend the bounds of time.

Why Learn How to Make a SCOBY from Scratch?

Many people ask why they should bother learning how to make a SCOBY instead of buying one. From a functional medicine perspective, there are several important reasons:

• Homemade SCOBYs adapt to your home environment, so the microbial community becomes more diverse over time
• You avoid preservatives or processing used in commercial cultures
• You gain a deeper understanding of fermentation and food as medicine
• If you don’t know someone who has a SCOBY to share, you might be limited to buying one online. That can carry risks. Making a SCOBY from scratch is also a safety measure!

What You’ll Need to Make a SCOBY

You will need to following materials to make a SCOBY:

• 1 quart (4 cups) filtered water, boiling
• 2 black tea bags or 2 teaspoons loose-leaf black tea
• ¼ cup organic cane sugar
• 2 cups plain, unflavored, raw kombucha (store-bought or homemade)
• 1 wide-mouth glass jar (ideally 1-gallon size, as you’ll be using this to brew kombucha in the future)
• Cheese cloth or paper towel
• Rubber band

The quality of your kombucha matters here. For best results when making a SCOBY, choose kombucha that is raw, unpasteurized, and free from added juices or flavors.

Step-by-Step: How to Make a SCOBY

1. Brew the Sweet Tea

Bring the water to a boil, steep the tea for 2–5 minutes, then remove the tea (bags). Stir in the sugar while the tea is hot, allowing it to dissolve completely. Let the tea cool to room temperature.

This is critical, as hot liquid can damage beneficial microbes.

2. Add the Kombucha

Once cooled, pour the sweet tea into your glass jar and add the prepared plain kombucha. This inoculates the tea with the bacteria and yeast needed to begin forming a SCOBY.

3. Cover and Ferment

Cover the jar with a breathable cloth secured by a rubber band. Place it in a warm, dark location away from direct sunlight for 10-14 days.

Now the real magic begins.

What to Expect During SCOBY Formation

Within 3–7 days, you may notice a thin, cloudy film forming on the surface. This is the early stage of SCOBY development. Over the next 1-2 weeks, that film will thicken into a solid, rubbery disc. Cooler temperatures may slow the process, while warmer environments speed it up.

A finished SCOBY is typically ¼–½ inch thick and smooth in appearance. Brown strands or sediment beneath it are normal and healthy. As you use the SCOBY to brew kombucha, additional layers will form, right on top of each other. You can peel these layers off and share them, along with 1/2 cup of brewing liquid, with friends and family so that they can brew their own kombucha.

Troubleshooting

If you see fuzzy blue, green, or black growth, that is mold—not good. Discard the entire batch and start again. Pay attention and make sure that you use clean equipment sterilized with hot water. Do not use bleach, and make sure that any soap is thoroughly washed off before sterilizing.

Healthy SCOBYs look wet, glossy, and cream-colored to tan. When in doubt, trust your instincts.

Using Your Homemade SCOBY

Once you’ve successfully made your SCOBY, you can use it to brew your first full batch of kombucha. The liquid underneath your SCOBY is now strong starter tea and should be saved for future batches.

Over time, your SCOBY will grow and form layers. These “baby” SCOBYs can be shared, stored, or used to continue brewing.

Final Thoughts

Learning how to make a SCOBY is one of the most empowering skills you can develop in your fermentation journey. It connects you to traditional food preparation, supports gut and immune health, and reinforces the idea that healing often starts in the kitchen.

When we invite beneficial microbes into our homes through intentional fermentation, we’re teaching our immune systems tolerance, resilience, and balance. And that, in my view, is true food as medicine.

I’m Dr. Alexandra MacKillop, a functional medicine doctor, food scientist and nutrition expert.

I specialize in women’s nutrition & hormonal health, addressing concerns like longevity, fertility, postpartum, PCOS, endometriosis, and gut symptoms like bloating, constipation, diarrhea and more.

If you’re looking for a new way to approach your health, I’m here to help you through it.

Become a Patient

Don’t miss out! Join the email list.

Sign Me Up!

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Want more Grab a copy of my new book, The Postpartum Check-In !

Reminder: The information on this post or anywhere else on this blog or other writing is purely educational, and is not intended to diagnose, treat, prevent, or cure any health condition.

The post How to Make a SCOBY (from Scratch!) appeared first on Dr. Alexandra MacKillop.

In clinical practice, I find that many of my patients use the word “bloating” to refer to different things. Sometimes, “bloating” refers to water retention, sort of like swelling of hands, fingers, feet, face and toes. That’s not what we’re talking about in this post. Rather, in this post, we will use the term “bloating” to refer to the sensation of distension and fullness in the abdomen, typically the lower abdomen, but it can also include the abdomen as a whole.

The sensation of fullness, discomfort, and even distension in the abdomen can be caused by several factors related to hormonal imbalances, inflammation, and other structural or functional issues in the reproductive system. Understanding how conditions like endometriosis, polycystic ovary syndrome (PCOS), ovarian cysts, fibroids, and pelvic floor dysfunction contribute to bloating can help identify the underlying causes of their symptoms and explore effective treatment options.

The Connection Between Reproductive Hormones and Bloating

When it comes to the pelvis and the organs that reside there, structure determines function. And, as I like to say in functional medicine, chemistry likewise determines structure. Swelling and inflammation of the uterus, cystic changes of the ovaries, as well as changes in bowel habits can all be driven by disruptions and imbalances in hormonal systems of the body.

Let’as take a look at how hormonal imbalances play a role in strutural changes that create the symptom of bloating.

1. Endometriosis and Inflammation-Induced Bloating

Endometriosis is a chronic condition in which tissue similar to the lining of the uterus (endometrium) grows outside the uterus, typically on the ovaries, fallopian tubes, and other organs within the pelvic cavity. This growth of endometrial-like tissue leads to inflammation, pain, and a variety of gastrointestinal and reproductive symptoms, including bloating.

How inflammation contributes to bloating: Endometriosis causes the release of pro-inflammatory cytokines and other immune system factors that promote inflammation in the pelvic area (Wang et al., 2018). This inflammation can disrupt the normal functioning of the gastrointestinal tract, leading to symptoms like bloating, constipation, and diarrhea. Additionally, the endometrial tissue outside the uterus can create adhesions, which can lead to intestinal obstruction and further contribute to bloating (Viganò et al., 2004) through inflammatory immune chemicals. Whenever inflammatory immune chemicals are released, water retention follows.

In endometriosis, bloating can sometimes be severe, so much so that it has its own nickname: endo-belly.

Treatment for bloating caused by endometriosis is complex, involving many factors including food sensitivities, gut health and the immune system. However, being an autoimmune, inflammatory condition, addressing endo-belly in my practice often involves proteolytic enzymes as well as anti-inflammatory, estrogen-clearing herbs and medications, like DHA and DIM.

2. Polycystic Ovary Syndrome (PCOS) and Blood Sugar Dysregulation-Related Bloating

Polycystic ovary syndrome (PCOS) is a hormonal disorder that affects women of reproductive age. It is characterized by irregular menstrual cycles, elevated levels of androgens (male hormones like testosterone), and cysts on the ovaries. One of the less-discussed but significant features of PCOS is blood sugar dysregulation, which can contribute to bloating because of the profound inflammation that accompanies it.

How blood sugar dysregulation contributes to bloating: in nearly 70% of cases, insulin resistance accompanies PCOS, which is a condition where the body’s cells become less responsive to insulin, leading to higher levels of circulating insulin (Teede et al., 2018). Insulin resistance disrupts normal carbohydrate metabolism, causing blood sugar levels to fluctuate. This can lead to gastrointestinal discomfort, bloating, and indigestion, especially after meals that are high in refined carbohydrates or sugars.

Additionally, insulin resistance affects gut motility, leading to slower digestion and bloating. The imbalance of estrogen and progesterone in PCOS also exacerbates gut symptoms, as these hormones influence how the gut functions (McAllister et al., 2020). Women with PCOS often report feeling bloated around the time of their period or after consuming certain foods. Elevated estrogen levels seen in PCOS negatiely impact the ability of the gut to clear inflammation and toxins, which leads to build-up of these chemicals in the body.

In my practice, treating PCOS means first identifying which type of PCOS is present. Did you know there are 4 types of PCOS Learn more in this blog post.

3. Ovarian Cysts and Fibroids: Structural Issues Leading to Bloating

Ovarian cysts and uterine fibroids are both structural issues that contribute to bloating, particularly in individuals with hormonal imbalances. In these cases the bloating doesn’t come from gas, inflammation or fluid, but of structural changes and growth that take up physical space. Both cysts and fibroids are diagnosed with ultraosund imaging.

Ovarian cysts: Ovarian cysts are fluid-filled sacs that form on or within the ovaries. These cysts can be functional (normal and temporary) or pathological (abnormal and persistent). Functional cysts typically resolve on their own, but large or persistent cysts can cause bloating, pelvic pain, and pressure on nearby organs. As cysts grow, they can push against the abdominal wall and intestines, leading to discomfort and a feeling of fullness or bloating (Sahu et al., 2017). Sometimes, surgery is required to remove large or complicated ovarian cysts. Iodine deficiency, use of hormonal IUDs, hypothyroidism and perimenopause all increase risk of developing functional ovarian cysts.

Uterine fibroids: Fibroids are benign growths in or on the uterus that can vary in size and location. Large fibroids or multiple fibroids can cause significant abdominal bloating, pressure, and pain. Fibroids can disrupt the normal movement of the gastrointestinal tract and cause a sensation of fullness, bloating, and even constipation (Lethaby et al., 2015). Hormonal fluctuations, particularly high estrogen levels, contribute to the growth of fibroids, making the condition more likely to cause bloating in individuals with hormonal imbalances.

The presence of these structural issues can also cause other symptoms like heavy menstrual bleeding, pelvic pain, and lower back discomfort, which can be exacerbated by bloating.

4. Pelvic Floor Dysfunction and Bloating

Pelvic floor dysfunction refers to a range of conditions where the muscles of the pelvic floor (the muscles that support the bladder, uterus, and rectum) become weak or overactive. This dysfunction can lead to symptoms like urinary incontinence, pelvic pain, and bloating. It also can affect passage of stool, which can trap gas or cause constipation, both of which also contribute to abdominal bloating.

How pelvic floor dysfunction contributes to bloating: When the pelvic floor muscles are not functioning properly, it can affect the body’s ability to manage intra-abdominal pressure, especially during digestion.

Individuals with pelvic floor dysfunction may also experience bloating related to the inability to properly relax the pelvic floor muscles during defecation, leading to a buildup of gas in the intestines and the sensation of bloating. The pelvic floor muscles play an essential role in normal bowel and bladder function, so dysfunction can lead to a cascade of digestive symptoms.

The best treatment for pelvic floor dysfunction is to see a pelvic floor therapist. You can find a physical therapist, chiropractor or occupational therapist of this credentialing through the Herman and Wallace Website. (This is the best, most renowned training program for pelvic floor therapists.)

How Functional Medicine Approaches Hormonal Disorders and Bloating

Functional medicine emphasizes addressing the root causes of health problems, including hormonal imbalances, inflammation, blood sugar dysregulation, and structural issues. When it comes to bloating related to reproductive hormone disorders, a functional medicine approach may include:

1. Addressing hormonal imbalances: Through personalized treatments like bioidentical hormone therapy, herbal supplements, and lifestyle changes, functional medicinebalances hormones such as estrogen, progesterone, and testosterone. For example, in PCOS, regulating insulin resistance and restoring hormone balance can reduce bloating and other symptoms (Moran et al., 2015).
2. Reducing inflammation: Anti-inflammatory approaches are crucial in managing conditions like endometriosis. Functional medicine often recommends dietary changes, such as increasing omega-3 fatty acids and reducing inflammatory foods (e.g., refined sugars and ultra-processed foods), as well as using herbal supplements like enzymes and curcumin to help reduce inflammation and manage symptoms.
3. Improving gut health: Gut dysbiosis (an imbalance of gut bacteria) can contribute to bloating. Functional medicine also involves the use of probiotics, prebiotics, and digestive enzymes to support gut health. Additionally, an elimination diet or food sensitivity testing may help identify specific triggers that exacerbate bloating (Bartz et al., 2020).
4. Supporting pelvic floor health: Pelvic floor exercises, like Kegels, stretching and physical therapy, and mindful movement techniques, can help address pelvic floor dysfunction.

Bloating can be a frustrating and uncomfortable symptom, especially when it is linked to hormonal disorders such as endometriosis, PCOS, ovarian cysts, fibroids, and pelvic floor dysfunction. The underlying causes of bloating are multifactorial, which is why understanding the root cause is essential for making progress. A functional medicine approach to treating bloating focuses on restoring hormonal balance, reducing inflammation, improving gut health, and addressing any structural or functional problems that may contribute to digestive distress.

I’m Dr. Alexandra MacKillop, a functional medicine doctor, food scientist and nutrition expert.

I specialize in women’s nutrition & hormonal health, addressing concerns like longevity, fertility, postpartum, PCOS, endometriosis, and gut symptoms like bloating, constipation, diarrhea and more.

If you’re looking for a new way to approach your health, I’m here to help you through it.

Become a Patient

Don’t miss out! Join the email list.

Sign Me Up!

Love this post Share it!

• Facebook
• Pinterest
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Want more Grab a copy of my new book, The Postpartum Check-In !

Reminder: The information on this post or anywhere else on this blog or other writing is purely educational, and is not intended to diagnose, treat, prevent, or cure any health condition.

References

Bartz, D., et al. (2020). Gut health and its link to the reproductive system. Journal of Women’s Health, 29(7), 900-912. https://doi.org/10.1089/jwh.2020.8184

Berg, E., et al. (2015). The role of pelvic floor dysfunction in gastrointestinal disorders. The Journal of Gastrointestinal Surgery, 19(8), 1461-1469. https://doi.org/10.1007/s11605-015-2855-9

Lethaby, A., et al. (2015). Uterine fibroids and bloating: A systematic review of symptoms and treatments. Cochrane Database of Systematic Reviews, 3, CD010747. https://doi.org/10.1002/14651858.CD010747.pub2

McAllister, K., et al. (2020). PCOS and its relationship to gastrointestinal symptoms. European Journal of Endocrinology, 183(3), 277-283. https://doi.org/10.1530/EJE-20-0296

Moran, L., et al. (2015). Insulin resistance and obesity in PCOS. Endocrinology and Metabolism Clinics of North America, 44(3), 373-385. https://doi.org/10.1016/j.ecl.2015.04.003

Sahu, A., et al. (2017). Ovarian cysts and their impact on abdominal bloating. The Journal of Reproductive Medicine, 62(7), 543-551.

Teede, H. J., et al. (2018). PCOS and insulin resistance. International Journal of Obesity, 42(8), 1367-1377. https://doi.org/10.1038/s41366-018-0094-4

Viganò, P., et al. (2004). Endometriosis and gastrointestinal symptoms. The Journal of Reproductive Medicine, 49(6), 437-442.

Wang, X., et al. (2018). Inflammatory mediators in endometriosis. International Journal of Inflammation, 2018, 8478049. https://doi.org/10.1155/2018/8478049

Zhang, H., et al. (2019). The role of turmeric in reducing inflammation in endometriosis. Journal of Pain Research, 12, 513-524. https://doi.org/10.2147/JPR.S215752

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