Kombucha tea [FONT=Verdana,]Kombucha is a pleasant tasting, powerfully effective health drink / food supplement which you can make at home for next to nothing.
The taste can vary depending on how you make it but the basic recipe, which most people use, will produce a slightly sparkling drink that tastes like an apple cider or dry white wine.
Though there is alcohol in it, it is normally so low that commercial producers can sell Kombucha as "non-alcoholic". You can expect less than 1% by volume alcohol content.
Sugar is used as part of the recipe but it is not used as a sweetener. The sugar is broken down and converted into different components of the finished drink.
It has been drunk for many generations. In fact, it has been around so long that we are unable to tell where it was originally discovered or when.
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.
Though, it may appear complicated at first, Kombucha is actually very easy to make.
This website contains all the information you need to start making Kombucha in your own home and answers many of the questions that you may have.
We should clear up the confusion and difference between Kombucha Tea and the Kombucha Culture before going much further.
Kombucha tea
Kombucha, or Kombucha tea is the actual health drink, which we make from sweet tea and a Kombucha culture. It is known by a number of different names around the world including - Cainii Kvass, Kombuchakvass, Tea wine and Teekvass.
Kombucha culture
The Kombucha culture is the live substance which is put into the sweet tea to ferment and convert it into Kombucha tea. The culture is probably best known as a Kombucha mushroom, though this is an incorrect definition.
The Kombucha culture has been known as a mushroom, a lichen and many other things but the best and most accurate definition we have today is a "symbiotic culture of bacteria and yeast".
This is just a scientific term for a co-dependant live mix of bacteria and yeast. That definition sounds a little complicated, though it is where we get the more friendly term "SCOBY" from.
The culture has been given many names, Günther W. Frank, in his book - "Kombucha, Health beverage and natural remedy from the Far East" lists 70 different names for the culture including - Combucha, Brinum-Ssene (Latin for miracle fungus), Champignon miracle and tea fungus.
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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.
It does have various components, which on their own fight problems, but its probioitic properties are what make Kombucha tea so extraordinary.
Kombucha tea is probiotic, detoxifying and energising. It helps build up immune systems, fights yeast infections and helps joint problems. In fact the producer of Kombucha Kit ™ (UK and Ireland) 'guarantees' that you will feel better from drinking Kombucha made with the kit. If you don't feel better after drinking Kombucha made with a Kombucha Kit ™ you can have a full refund. [/FONT][FONT=Verdana,]
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[FONT=Verdana,][FONT=Verdana, Arial, Helvetica, sans-serif]Components within Kombucha tea[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]
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: Found in Kombucha in its most potent form L-lactic(+). 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.
Gluconic Acid: Is effective against many yeast infections such as candidiasis and thrush.
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: A group of acids which are the building blocks of protein. Your muscular system is made of proteins. As a group they have many benefits including building cells and repairing tissue, they also form antibodies to combat invading bacteria & viruses.
Enzymes: Are proteins that act as catalysts, speeding the rate at which biochemical reactions proceed. Therefore they 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.
But then, as one Kombucha drinker so beautifully put it: [/FONT]
"Its overall effect - an extended feeling of well-being - cannot be fully explained by the individual ingredients alone. Kombucha is certainly more than the sum of its parts".
[/FONT]
[FONT=Verdana,]Let's look a little more in depth at why people are drinking Kombucha >>[/FONT]
The taste can vary depending on how you make it but the basic recipe, which most people use, will produce a slightly sparkling drink that tastes like an apple cider or dry white wine.
Though there is alcohol in it, it is normally so low that commercial producers can sell Kombucha as "non-alcoholic". You can expect less than 1% by volume alcohol content.
Sugar is used as part of the recipe but it is not used as a sweetener. The sugar is broken down and converted into different components of the finished drink.
It has been drunk for many generations. In fact, it has been around so long that we are unable to tell where it was originally discovered or when.
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.
Though, it may appear complicated at first, Kombucha is actually very easy to make.
This website contains all the information you need to start making Kombucha in your own home and answers many of the questions that you may have.
We should clear up the confusion and difference between Kombucha Tea and the Kombucha Culture before going much further.
Kombucha tea
Kombucha, or Kombucha tea is the actual health drink, which we make from sweet tea and a Kombucha culture. It is known by a number of different names around the world including - Cainii Kvass, Kombuchakvass, Tea wine and Teekvass.
Kombucha culture
The Kombucha culture is the live substance which is put into the sweet tea to ferment and convert it into Kombucha tea. The culture is probably best known as a Kombucha mushroom, though this is an incorrect definition.
The Kombucha culture has been known as a mushroom, a lichen and many other things but the best and most accurate definition we have today is a "symbiotic culture of bacteria and yeast".
This is just a scientific term for a co-dependant live mix of bacteria and yeast. That definition sounds a little complicated, though it is where we get the more friendly term "SCOBY" from.
The culture has been given many names, Günther W. Frank, in his book - "Kombucha, Health beverage and natural remedy from the Far East" lists 70 different names for the culture including - Combucha, Brinum-Ssene (Latin for miracle fungus), Champignon miracle and tea fungus.
Actions
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.
It does have various components, which on their own fight problems, but its probioitic properties are what make Kombucha tea so extraordinary.
Kombucha tea is probiotic, detoxifying and energising. It helps build up immune systems, fights yeast infections and helps joint problems. In fact the producer of Kombucha Kit ™ (UK and Ireland) 'guarantees' that you will feel better from drinking Kombucha made with the kit. If you don't feel better after drinking Kombucha made with a Kombucha Kit ™ you can have a full refund. [/FONT][FONT=Verdana,]
[/FONT]
[FONT=Verdana,][FONT=Verdana, Arial, Helvetica, sans-serif]Components within Kombucha tea[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]
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: Found in Kombucha in its most potent form L-lactic(+). 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.
Gluconic Acid: Is effective against many yeast infections such as candidiasis and thrush.
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: A group of acids which are the building blocks of protein. Your muscular system is made of proteins. As a group they have many benefits including building cells and repairing tissue, they also form antibodies to combat invading bacteria & viruses.
Enzymes: Are proteins that act as catalysts, speeding the rate at which biochemical reactions proceed. Therefore they 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.
But then, as one Kombucha drinker so beautifully put it: [/FONT]
"Its overall effect - an extended feeling of well-being - cannot be fully explained by the individual ingredients alone. Kombucha is certainly more than the sum of its parts".
[/FONT]
[FONT=Verdana,]Let's look a little more in depth at why people are drinking Kombucha >>[/FONT]
Have done extensive study on this product and my advice is that you perhaps should NOT make your own KOMBUCHA for various reasons..........the most important being you could actually contaminate your body.
One can find KOMBUCHA in most health stores............I drink the GT brand that is UNpastaerized and VERY potent..........only about 4 ounces a day.
Have only been taking it for a few weeks, but definetly feel better and sleep much better at night.
May be something a few of you here may want to look into taking on a semi-regular basis.
The GT brand comes in over 10 different flavors.
One can find KOMBUCHA in most health stores............I drink the GT brand that is UNpastaerized and VERY potent..........only about 4 ounces a day.
Have only been taking it for a few weeks, but definetly feel better and sleep much better at night.
May be something a few of you here may want to look into taking on a semi-regular basis.
The GT brand comes in over 10 different flavors.
Enzymes: Are proteins that act as catalysts, speeding the rate at which biochemical reactions proceed. Therefore they boost the actions of other health giving components within the Kombucha and your body.
People used to say it was bad to cook vegetables because that would kill the enzymes. Research has shown enzymes can not survive stomach acid.
A question I have is have you ever heard of someone being diagnosed with an enzyme deficiency?
People used to say it was bad to cook vegetables because that would kill the enzymes. Research has shown enzymes can not survive stomach acid.
A question I have is have you ever heard of someone being diagnosed with an enzyme deficiency?
