Friday, 23 March 2007


Could you tell me what this Kombucha tea is that is doing the rounds please? Thanks B.B. by e-mail.

Chances are you have been offered some of the culture to grow yourself. Kombucha is a fermented drink made from sweet tea and a Kombucha mushroom or Kombucha culture as it should more properly be called. The culture is live and is a co-dependant blend of healthy bacteria, yeasts and other micro-organisms. It grows quickly and the excess is usually passed on to friends and family. The green tea is poured over the solid mass and with the help of sugar makes a refreshing drink. It costs next to nothing to produce and has a pleasant taste. It is said to be a powerfully effective health drink that tastes like an apple cider or dry white wine. It has been drunk for many generations. In fact, it has been around so long that no-one can tell where it was originally discovered or when.


Kombucha drinkers around the world have reported a massive list of ailments and sicknesses, which have responded positively to drinking Kombucha on a regular basis. This is how the name "Miracle Fungus" or "Cure-all" has been birthed. The secret of Kombucha is not that it 'cures' a multitude of illnesses but, that it boosts your body's own system to fight those sicknesses. The tea is probiotic, detoxifying and energising. It helps build up immune systems, fights yeast infections and helps joint problems. Research has been carried out for many years into what exactly is in this drink. Based on research old and new, I can tell you of some of the known active components in Kombucha Tea.

Lactic Acid: Lactic acid is essential for the digestive system. Interestingly, it is not found in the tissues of people with cancer, and its lack has been established as indicating susceptibility to cancer.

Acetic Acid: Its main function is to inhibit harmful bacteria. Acetic acid is used as a preservative because of this action. It is also what gives Kombucha that 'kick' to its smell and taste.

Malic Acid: Is also used in the body's detoxification process.

Oxalic Acid: Encourages the cellular production of energy and is a natural preservative.

Butyric Acid: Is produced by the yeasts and when working with gluconic acid, helps combat yeast infections such as candida.

Nucleic Acids: Work with the body aiding healthy cell regeneration.

Amino Acids: As a group they have many benefits including building cells and repairing tissue, they also form antibodies to combat invading bacteria & viruses.

Enzymes: These boost the actions of other health giving components within the Kombucha and your body.

Kombucha also contains vitamin groups B and C, beneficial yeasts and bacteria.

Some say that the drink is more than the sum of its parts. This could be the fact that the drink is slightly alcoholic. It has about a 1% part because of the natural fermentation of the yeast and sugar. This doesn’t sound much but it could be enough to become habit forming, a bit like Bach flower remedies, they contain brandy. Maybe they would both make a good “Hair of the dog”


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