Kombucha is a symbiotic culture of bacteria and yeast (SCOBY) that forms a zoolgleal mat. This unique beverage has been used for over 2000 years to improve health and fight against infection and chronic disease. The Ancient Chinese called Kombucha the “Immortal Health Elixer” as they revered it for its remarkable health benefits.
Kombucha cultures typically contains many strains of beneficial yeasts that turn sugar into alcohol. One particular strain of bacteria, Gluconacetobacter xylinus ferments the alcohol from the yeast into acetic acid. This lowers the alcohol content in the Kombucha and increases the probiotic metabolite content.
The kombucha mother
The G. xylinum bacterium makes up most of the physical structure of the kombucha mother. The kombucha mother is basically a floating piece of fibrous cellulose with these beneficial microorganisms. The presence of the mother is a sign of an active and alive kombucha. No mother is a sign of pasteurization or processing.
The acidity of the finished kombucha product prevents contamination by airborne mold and bacterial spores. The bacteria and yeasts within the kombucha are also thought to produce antimicrobial defense molecules to protect from contamination as well.
Kombucha is loaded with unique nutrients
Kombucha is loaded with organic acids, active enzymes, amino acids and polyphenol anti-oxidants. The most common components include the various organic acids such as acetic acid, butyric acid, usnic acid, oxalic acid, malic acid, gluconic acid and lactic acid. It also contains active enzymes and probiotics.
Kombucha is typically produced in a sweetened green, white or black tea. The best fermentation process uses an organic evaporated cane juice or honey although too much honey can disturb the stability of the culture. Most of the sugar will be remade into organic acids that blunt the blood sugar response so it is very low glycemic and non-inflammatory.
Improves joint function
Kombucha is rich in glucosamines which helps preserve cartilage structure and prevent joint degeneration. Glucosamines increase hyaluronic acid production within the joint which binds moisture thousands of times its weight in the joint cavity. This provides the joint with structure, moisture, lubrication and flexibility while protecting against free radical damage.
Improves digestion and immunity
Kombucha is loaded with probiotic bacteria and yeast that make their way into the gut and ward off parasites and pathogens. It is particularly good at minimizing Candida and improves digestion and nutrient assimilation. Kombucha enhances immunity by inoculating the gut with healthy microorganisms and providing anti-oxidants and enzymes.
Kombucha helps the body cleanse
This beverage is loaded with enzymes and organic acids that help to detoxify the body. This reduces the load on the pancreas, liver and kidneys and helps the body rid itself of unwanted wastes and destroy cancer cells. Kombucha is rich in glucaric acid which has potent anti-cancer activity.
Nobel Prize winning Russian author Alexander Solzhenitsyn credited drinking kombucha throughout the day, each and every day, helped him beat stomach cancer. This was during his time in the soviet labor camps. President Ronald Reagan was so moved by Solzhenitsyn’s testimony that he used kombucha to help him stop the spread of his cancer in 1987.