The Benefits of Kombucha, A Fermented Tea Beverage

The ancient Chinese called this tonic the “Immortal Health Elixir”. Kombucha is made from sweetened tea that’s been fermented by a symbiotic colony of bacteria and yeast (S.C.O.B.Y.), a.k.a. “mother” because of its ability to reproduce, or “mushroom” because of its appearance,

One of the most significant benefits of Kombucha is that it is an adaptogen. This means it is not symptom specific. Kombucha as a health tonic is not meant to help a specific immune-related illness, but instead target a person’s own weakness or personal imbalance. These adaptogen effects are seen in the tonic’s influence on the liver, the blood and the digestive system, where it normalizes the acidity or pH.

Kombucha’s effect on the liver and blood make it an amazing detoxifier. It is rich in many of the enzymes and bacterial acids your body produces and/or uses to detox your system, thus reducing your pancreatic load and easing the burden on your liver.

Properly brewed Kombucha contains a wide range of organic acids, vitamins and enzymes that give it its extraordinary nutritional value. It contains the range of B vitamins, particularly B1, B2, B6 and B12. Kombucha also contains vitamin C which is a potent detoxifier, immune booster and enhancer of vitality.

Kombucha produces vital probiotic organic acids. There are two organic acids produced which encourage the activity of the body’s resident bifidobacteria, thus restoring a healthy balance with the bacteroides:

Lactic acid which is essential for healthy digestive action (through its derivative lactobacilli) and for energy production by the liver, and is not found in the tissues of people with cancer.
Acetic acid which is an antiseptic and inhibitor of pathogenic bacteria.

Other valuable organic acids produced by the Kombucha culture, some of which have a more direct effect on other organs include:

Glucuronic acid, normally produced by a healthy liver, is a powerful detoxifier and can readily be converted into glucosamines, the foundations of our skeletal system. Glucosamines are the structures associated with cartilage, collagen and the fluids which lubricate the joints. Collagen reduces wrinkles, while healthy cartilage and replenished joint fluids help reduce arthritic pain and progression.
Usnic acid has selective antibiotic qualities which can partly deactivate viruses.
Citric acid is an antiascorbic.
Oxalic acid encourages the intercellular production of energy, and is a preservative.
Malic acid also helps the liver to detoxify and metabolize fat.
Butyric acid protects human cellular membranes, and combined with Gluconic acid, strengthens the walls of the gut in order to combat yeast infections such as Candida.
Nucleic acids, like RNA and DNA, transmit information to the cells on how to perform correctly and regenerate.

It is important to note that commercially produced kombucha found in your grocery store is most likely pasteurized. This means that most of the nutritional value, including the B vitamins and the beneficial bacteria has been eliminated through the heating process. This is why you may tend to drink a whole bottle to experience digestive help. This is in contrast to 3-5 ounces per day of home brewed kombucha which will give the same or better experience with your digestive issues.

Unpasteurized kombucha can present a health problem if it was not brewed properly and under sanitary conditions. Mold is not uncommon when the scoby is not properly cared for. Be sure you know the vendor‘s protocols before purchasing pre-bottled, unpasteurized kombucha.

Lastly, bottled kombucha tends to have higher sugar content. More sugar left in the brew before fermentation is halted will make the kombucha palatable to a larger market. Home brew can be fermented until most or all sugar has been consumed by the scoby. Desired flavors can be added to suit personal tastes.

Make your own kombucha and CHANGE YOUR HEALTH!