Are Kombucha Benefits For Health Real or Not?

Kombucha, which is fermented from green or black tea has been consumed as a health tonic for centuries. In ancient China it was commonly known as the “Immortal Health Elixir.” Its rapidly growing popularity in the Western World has raised questions about Kombucha’s effectiveness for a host of alleged health benefits.

Massive amounts of historical, anecdotal evidence suggest that Kombucha tea helps to prevent and combat cancer as well as arthritis and other degenerative diseases. It is also purportedly beneficial in detoxification by making the liver more efficient.

Kombucha is fermented from tea and sugar, by a symbiotic colony of bacteria and yeast (SCOBY). The SCOBY often referred to as a mushroom due to its mushroom like appearance floats at the top of the tea column and in the fermentation process produces another SCOBY usually referred to as the “baby.”

Hence, in cultures where brewing kombucha tea is common the “babies” are shared with neighbors and the tea gets around, so to speak. This is especially true in parts of Russia where it is known as Tea Kvass and also has been dubbed “free tea.”

Until recently the only scientific studies were conducted in Russia and Europe. A Russian population study was conducted in 1951 by the Central Oncological Research Unit and the Russian Academy of Science in Moscow. The findings demonstrated a significant correlation between Kombucha tea and an exceptionally high resistance to cancer.

Further studies in Switzerland, Germany and the Netherlands supported the Russian findings. Research in the 1960’s reaffirmed Kombucha’s efficacy in fighting cancer as well as its detoxifying effects. Researchers proposed that the immune system’s performance was enhanced by long-term consumption and interferon production was increased. Interferons are proteins, which help to trigger the immune defense system against pathogens such as bacteria, viruses, parasites and tumor cells.

Numerous peer reviewed academic studies in the 1990’s conclude that the fermentation process of Kombucha tea produces potent antioxidants, which reverse induced liver damage in lab rats. Some plain teas have been demonstrated to have a similar effect, but tested against Kombucha none were found to be as efficient.

Admittedly, studies involving human consumption of Kombucha tea are lacking. And I wouldn’t hold my breath waiting for them to happen. The tasty beverage can be made at home with the cost of a gallon being the price of a cup of sugar and 3 tea bags. This does not leave much incentive for the pharmaceutical industry or any major food corporation to conduct expensive studies on Kombucha benefits.

There have, however, been a growing number of studies involving human subjects focused on green tea and its effectiveness in combating cancer. With its high concentration of polyphenols and their potent antioxidant properties green tea has gained the spotlight. The animal studies of Kombucha have shown that the fermentation process enhances these demonstrated antioxidant properties of green tea.

This only makes sense from what we already know historically about fermentation of foods. Although the practice, with the advent of commercially produced processed foods, has all but been eliminated in western society, it has a glowing history of health benefits.

Take for example, the records of the famous explorer Captain Cook. On his second voyage around the globe he fitted his ship with 60 barrels of sauerkraut fermented from cabbage. Even after 27 months at sea what was left was perfectly preserved. And, none of his crew suffered from scurvy, the sailor’s deservedly feared hazard in those days.

Although the current consensus of the scientific community is that “the jury is still out” for lack of human testing, I, personally need no further convincing. Besides, even if the health benefits of Kombucha tea are still questioned in some quarters, it makes such a delectable beverage that I would brew it anyway. Especially if one conducts a two stage brew with the addition of fresh fruit or fruit juice to the second stage.

My favorite is strawberry, but a close second is applesauce made from apples grown on my property. Blueberry Kombucha tea is also a hit around here.

In the past I was always a bit nonplussed when it came to kombucha. I didn’t think I liked the taste, and I was sceptical of the claimed health benefits. But now I’ve found out more about it, and discovered how easy and fun it is to make at home, I’m definitely a kombucha convert!

Kombucha is a fermented drink made from tea. It is made using a ‘kombucha mother’, also called a ‘kombucha scoby’ (or sometimes ‘the tea beast’!) which is a gelatinous colony of bacteria and yeast. The mother is added to a container of sweet black tea, and over the period of a couple of days to a couple of weeks the bacteria and yeast feed off of the sugar, and produce a range of nutrients which fortify the tea.

Health Benefits

Kombucha is credited with anti-viral and anti-fungal properties. Like all ferments, it is a ‘living’ substance, containing healthful ‘friendly bacteria’, which are essential for immunity, digestion, and nutrient absorption. It also contains vitamins and amino acids. In ancient China it was called the ‘tea of immortality’.

Using & Brewing Kombucha

The only difficulty to start with is getting hold of a komucha mother. You could try asking around your local health-food shops, or look on ebay where there are often some for sale.

A kombucha mother can be reused indefinitely. Each new batch is started with about a cupful of mature kombucha saved from the previous batch, and some new (cooled) sweet black tea. One or 2 teabags and a handful of sugar to a small saucepan of water seems about right, but the quantities are very variable.

The best vessel for brewing your kombucha is said to be a bowl with a large surface area, but I find it easier in a large jar. Cover with a cloth to keep out flies or dust but don’t seal closed as this would cause a pressure build up.

Once it’s ready, the komucha is kept in the fridge and drunk as it is. It is slightly fizzy, slightly acidic, and to my mind, has a taste not unlike cider. The taste changes day by day as the complex fermentation processes develop. Young kombucha still tastes more like tea and is slightly sweet.

Very mature kombucha is not at all sweet, with a strong vinegary taste. Kombucha connoisseurs often seem to like it quite vinegary, but I must admit I prefer it a little milder, and normally stop my kombucha before it gets too strong.

Every batch you make also produces a new ‘mother’, so you end up with 2. At first the existing mother that you put in sinks to the bottom. After a day or 2 you can start to see a film appearing on the surface of the kombucha. Don’t be afraid – this isn’t mould, but the beginnings of a new mother.

After another couple of days it will be thicker, and will resemble the original mother. Once you have finished, you can use each of your mothers to make 2 separate batches of kombucha, give one away, or compost it. A mother will also keep for a couple of weeks in the fridge in a cupful or so of mature kombucha.

You can also kombucha other liquids. I mentioned that to me komucha tastes a little like cider, so I recently tried komucha-ing some apple juice, and it was delicious! It is claimed that using liquids other than tea will eventually harm the mother, but I haven’t yet found this to be the case.

As a new mother is created each time I find it best to keep one regular batch of komucha tea on the go at the same time as an experimental brew, so that I always have one mother that I know will be ok.

So… I’m a kombucha convert, is anyone else with me?

In these days of the ‘try anything to lose weight’ culture, there are some odd things popping up on the market, Kombucha however, is not as odd as it might first appear; but what exactly is it?

While, for many, it may sound like an exotic cocktail, or even a Latin American dance craze, it is in fact a fermented tea and yeast product that many people are claiming can detoxify your body and energize your mind.

There are, of course, other benefits being claimed from drinking Kombucha, such as; sharpening eyesight, aiding digestion, increasing energy, improving your skins elasticity, assisting joint recovery, and it helps cancer recovery. A few of those claims haven’t yet been clinically proven, but, some of these things have been known to be improved by many of the acids, vitamins, and symbiotic cultures contained in Kombucha.

However, it has been shown, in lab tests, to have antiviral, anti fungal and antibiotic properties. It also appears to have benefits when it comes to liver function and stress.

What are the ingredients of Kombucha? It contains butyric acid; alcohol, no than more 1%; lactic acid; oxalic acid; gluconic acid; B-Vitamins; acetic acid, which is mildly antibacterial; usnic acid; and malic acid. Add in the yeast and sugar, and have you have something really tasty sounding.

Actually, you’ll find that many of these ingredients are in yoghurt, and we know that yoghurt have many good and healthy properties. When you think about it, many of the foods you eat on a regular basis, good and bad, have some pretty unappetizing looking things in them when you read the label.

You can, of course, buy this as a ready made product, but, if you’d like, you can also make your own if you have the Kombucha culture, and your own favorite variety of tea. This can be done with black tea, or the other tea thought to be beneficial for your health, green tea.

The process isn’t overly difficult, but, if you’re short on time, don’t have the Kombucha culture or tea to do the fermenting with, then it just makes a lot of sense to try the ready made version to see what you think of it first, and see whether you get the benefits from it that you’re hoping for.

So, if you’re trying to get your health back on track, and want an alternative to tea, and many of the added things you can take, like yoghurt, then Kombucha is worth giving a try. It tastes good; it’s refreshing; it can be drunk at work, or at home; it’s convenient and that makes it a better option for people with busy lifestyles.

Although not all the claimed benefits for drinking Kombucha have been clinically proven, there have been a lot of people who swear by it and the detoxifying results that they’ve seen from using. If you’re tired of the other health drinks that are on the market, and need something that’s not only tasty, but healthy, then it’s time to find out why people are saying that Kombucha is so good.

Kombucha benefits were discovered two thousand years ago as potent elixir of long life. This is not just a health tonic, but a complete therapy as well. It was believed to be a great medicine which promotes good health. Millions of people were helped by this magnificent detoxifying and immune-boosting qualities.

This therapeutic drink has lots of benefits. Its appearance is just like an ordinary tea, but with the therapeutic benefits it offers show how useful this tea is to people. The tea is made from sweetened drink with Kombucha culture. It tastes like apple cider or a fresh light wine. It is fermented, and its freshness depends on its time and type of tea used.

Popularized first in the Western world, but now it is already known worldwide. In fact, there are millions of Kombucha brewers and users worldwide. In the past, malnourishment is a common problem, because vitamin supplements are not yet popular that time. When this miracle tea was discovered, malnourishment was managed because this tea is rich with vitamins and minerals. It would be hard for vitamins to take effect when there are no minerals. Hence, the tea will really take effect. This is specifically rich in Vitamin D, making it good for enhancing eyesight.

The therapeutic benefits of Kombucha include better digestion, skin rejuvenation, immunity booster, helps in treating osteo arthritis, asthma, flue and cold, energy enhancer and anti-aging effects. It also prevents eczema and psoriasis. The tea could stabilize blood pressure and promotes good sleep. Many doctors and consultants are recommending this tea as food supplement. If you are not feeling, it is good to take this supplement, so that your immune system will increase, preventing further diseases to occur. But, if you are suffering with candida, this supplement may not be good for you.

A lot of women also are regularly taking Kombucha tea mainly because of its skin rejuvenation and anti-aging effects that can really enhance their natural beauty. They like the taste of this tea, as it is commonly distributed as sweetened tea. This is known as a great beverage as well, mainly because of its beneficial effects to health. The tea has it has a good taste and beneficial to health at the same time. Many people are constantly searching for this supplement due to its wondrous benefits. Regular buyers and dealers are subject for personal negotiation between their clients regarding to the product’s quality, effectiveness, and price.

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