Kombucha Title

What is Kombucha?
Known as the Immortal Health Elixir by the Chinese and originating in the Far
East around 2,000 years ago, kombucha is a beverage with tremendous health
benefits.

Kombucha is a fermented beverage of black tea and cane sugar that is used
as a functional food. Kombucha contains b-vitamins, enzymes, probiotics and a

high concentration of acid (acetic, gluconic, and lactic), which have the
following effects:

Improving Digestion
Weight Loss
Increasing Energy
Cleansing and Detoxification
Immune Support
Reduces Joint Pain
Cancer Prevention
The sugar-tea solution is fermented by bacteria and yeast and is commonly
known as a SCOBY (symbiotic colony of bacteria and yeast).

You can make kombucha yourself at home or buy it for $3-5 a bottle at most
health food stores and some coffee shops. An article published in the journal
Food Microbiology has established that the following probiotics make up this
health elixir.

Beneficial Probiotics in Kombucha

Gluconacetobacter (>85% in most sample)
Acetobacter (<2%)
Lactobacillus (up to 30% in some samples)
Zygosaccharomyces (>95%)
Ultimately, this cocktail of good bacteria interact together in a unique way to
produce some unbelievable health benefits for those who drink it.

7 Health Benefits of Kombucha Infograph

7 Kombucha Health Benefits

In the newest research published in the Journal of Medicinal Food 2014,
researchers from the University of Latvia say the following about the health
benefits of kombucha:

It is shown that [kombucha] can efficiently act in health preservation and

recovery due to four main properties: detoxification, anti-oxidation, energizing
potencies, and promotion of boosting immunity.

We agree! In fact, according to research there are 5 main health benefits of

kombucha.

#1 Detoxification The detoxifying capacity of kombucha is immense. A

perfect example has been observed in its ability to counteract liver cell toxicity.

In one study, the liver cells being evaluated were protected from oxidative
injury and actually maintained their normal physiology, in spite of being

exposed to the toxin! According to researchers, this was probably due to its
antioxidant activity and could be beneficial against liver diseases, where
oxidative stress is known to play a crucial role.

Digestive system#2 Digestion Naturally the antioxidant prowess of this

ancient tea counteracts free radicals that create mayhem in the digestive
system. However, the greatest reason kombucha supports digestion is because
of its high levels of beneficial acid, probiotics and enzymes.

Extensive work has even been conducted to test kombuchas ability to prevent
and heal leaky gut and stomach ulcers. No surprise to us, it was proven to be
as effective as drugs like Prilosec, which are commonly prescribed for
heartburn, GERD, and ulcers.

#3 Energy Kombuchas ability to invigorate people has been credited to the

formation of iron that is released from the black tea during the fermentation
process. It also contains some caffeine and b-vitamins, which can energize the
body.

Through a special process known as chelation, the iron released helps to boost
blood hemoglobin, improving oxygen supply to tissues and stimulating the
energy producing process at the cellular level. In other words, by helping the
body create more energy (ATP), the ancient tea can help those who regularly
drink stay energized for extended periods of time.

#4 Immune Health The overall effect that kombucha has to modulate the
immune system is best seen in its ability to control free radicals through
unbelievable antioxidant measures.

Clinically proven to decrease oxidative stress and related immuno-suppression,

a powerful antioxidant known as D-saccharic acid-1, 4-lactone (DSL) has been
discovered during the kombucha fermentation process that is not found in
black tea alone. Also, we know the probiotics found in kombucha support the
immune system.

Scientists suspect that DSL and the Vitamin C present in kombucha are its
main secrets in protecting against cell damage, inflammatory diseases, tumors
and overall depression of the immune system.

Joint Health#5 Joint Care Kombucha can help heal, repair and prevent
joint damage in a number of ways. Kombucha is loaded with glucosamines,
which increase synovial hyaluronic acid production. This supports the
preservation of collagen and prevents arthritic pain. In the same way it
supports joint collagen it can also support collagen of the entire body and
reduce the appearance of wrinkles.

#6 Cancer Prevention Kombucha has also been proven beneficial for

cancer prevention and recovery. A study published in Cancer Letters found that
by consuming glucaric acid found in kombucha reduced the risk of cancer in
humans.

President Reagan reportedly drank kombucha daily as part of his regimen to

battle stomach cancer.

Weight Loss

#7 Weight Loss Data from a study in 2005 showed evidence that kombucha
can improve metabolism and limit fat accumulation. Though well need to see
more studies before we can confirm these results, it makes sense that
kombucha supports weight loss since its high in acetic acid and polyphenols
which have in other studies been proven to increase weight loss.

HOW TO MAKE KOMBUCHA

Kombucha is simple to make yourself, and because it can be a bit costly to buy
bottled kombucha almost every day, we recommend you give it a shot.

Here is a simple recipe for making your own kombucha at home. This recipe
makes about 8 cups of kombucha, but you can also double the recipe to make
more and you will still only need 1 SCOBY disk.

kombucha tea
Yields: 8 cups

You will need:

1 large glass/ceramic/metal jar or bowl that has a wide opening. You want to
avoid using a plastic jar or bowl because the chemicals in the plastic can leach
into the kombucha. Look for a big jug/jar/or bowl online or in large kitchen
stores and make sure the opening is wide enough to allow a lot of oxygen to
reach the kombucha while it ferments.
Either 1 large cheese cloth (which is a cloth that allows air to pass through it)
or you can use a thin dish towel
1 SCOBY disk. You will need to purchase a SCOBY disk and can find one either
in health food stores or online at very inexpensive prices. A SCOBY disk can be
vacuumed sealed in a small pouch and shipped directly to your house for only a
few dollars, while still preserving all of the active yeast ingredients.
8 cups of water (preferably that is filtered, but dont people that have used tap
water feel this works fine too)
1/2 cup organic cane sugar. *You do not want to substitute this for another kind
of sugar, honey, stevia, or anything else. Yes- this is one of the few times we
will tell you to use real sugar! Most of it is actually eaten by the yeast during
the fermentation process, so there is very little sugar actually left in the recipe
by the time you will consume it.
4 black tea bags (preferably organic)
1 cup of pre-made kombucha, which you can either buy or use from a previous
kombucha batch that you or a friend has made.

Directions:
1. Bring your water to boil in a big pot on the stove top. Once boiling, remove
from the heat and add your teabags and sugar, stirring until the sugar
dissolves.

2. Allow the pot to sit and the tea to steep for about 15 minutes, then remove
and discard tea bags

3. Let the mixture cool down to room temperature (which usually takes about
one hour). Once it is cooled, add your tea mixture to your big jar/bowl. Drop in
your SCOBY disk and 1 cup of pre-made kombucha.

4. Cover your jar/bowl with your cheese cloth or thin kitchen towel and try to
keep the cloth in plate by using a tie. You want the cloth to cover the wide
opening of the jar and to stay in place, but to allow air to pass through.

5. Allow to sit for 7-10 days depending on the flavor youre looking for. Less
time will produce a weaker kombucha that tastes less sour, while a longer
sitting time will make the kombucha ferment even longer and develop more
taste.

Kombucha Recipe Card

Usually the warmer your home is, the less time the kombucha needs to
ferment. Taste your kombucha after 7 days to see if it needs more time. If you
are happy with the taste, put your kombucha into smaller glass bottles (or
whatever type of bottle will fit into your refrigerator) and refrigerate the
kombucha for at least 24 hours to allow it to cool and finish carbonating. Once
it is cooled, you are ready to drink your homemade kombucha!
*Note that as the fermentation process happens, you will notice that the SCOBY
disk grows a second SCOBY disk. Many people call the SCOBY that you
purchased and used to make the kombucha the mother SCOBY, and the
second SCOBY that grows the baby. The mother SCOBY is located on top of
the baby.

You can actually use the newly formed baby SCOBY to create a whole new
batch of kombucha, so you dont want to throw out the baby disk. Store the
baby SCOBY in a bit of already-made kombucha in a glass jar while you are not
using it, so you have it on hand to start a new batch when you want it (it will
stay active for several weeks). Throw away the mother SCOBY once your
kombucha is finished fermenting.

The recipe above is for a basic unflavored kombucha. You can try adding
unique flavors like fresh squeezed lemon or lime juice, ginger root juice made

by blending ginger and water, blended berries, fresh squeezed orange,

pomegranate or cranberry juices, or many other natural and low sugar flavors.

Kombucha Side Effects

Most people experience great benefits drinking kombucha and have no

negative side effects. However there are possible interactions and side effect
symptoms to be aware, mostly in populations that already have weakened
immune systems and digestive problems:

kombucha
Use caution if you have a weakened immune system-

People who have compromised immunity due to certain viruses like HIV/AIDS
will need to be careful about consuming kombucha, since there is always a
possibility that the yeast can grow harmful fungus and bacteria that can
possibly cause illness. This is especially true of homemade kombucha where
contamination is more likely to happen if its brewed in an unsanitary
environment.

Women who are pregnant or nursing-

While kombucha hasnt been studied much at all in pregnant women, there is
always concern that pregnant women should not consume alcohol or caffeine,
both of which are present in kombucha in small amounts. Before more formal
research is conducted showing that its completely safe, pregnant women are
advised to err on the safe side and avoid kombucha.

Those who cannot tolerate even low levels of sugar, caffeine or alcohol-

Kombucha is brewed using black sea and sugar, which when fermented turn
into alcohol is very small amounts (only about 1% of kombucha is believed to
be alcohol). For people with existing diabetes, kombucha likely wont cause
much of a problem considering it is very low in sugar (about 2 grams per 8 oz.)
but its worth being careful about and monitoring blood sugar levels and
related symptoms. For those with digestive problems like IBS or anxiety
disorders, the low level of caffeine in kombucha is also something to be
conscious of, since caffeine can sometimes aggravate these conditions.

As you can see kombucha boasts many health benefits and you can even make
it yourself for a very low cost, so you always have some kombucha within arms
reach! So drink up for your health.

Have you ever made or consumed kombucha? Do you consume it for the
health benefits or for the taste?

References:

American Cancer Society. Kombucha Tea. Available at: http://www.cancer.org

Bhattacharya S, et al. Protective effect of kombucha tea against tertiary butyl
hydroperoxide induced cytotoxicity and cell death in murine hepatocytes.
Indian J. Exp Biol 2011; 49:
511524.
Bhattacharya S, et al. Hepatoprotective properties of kombucha tea against
TBHP-induced oxidative stress via suppression of mitochondria dependent
apoptosis. Pathophysiology 2011; 18:221234.
Banerjee D, et al. Comparative healing property of kombucha tea and black tea
against indomethacin-induced gastric ulceration in mice: possible mechanism
of action. Food Funct 2010; 1: 284293.
Danielian LT. Kombucha and Its Biological Features. Meditsina, Moscow, 2005.
Dufresne C, et al. Tea, kombucha and health: a review. Food Res Int 2000; 33:
409421.
Fu NF, et al. Clearance of free silica in rat lungs by spraying with chinese herbal
kombucha. Evid Based Complement Alternat Med 2013; 2013:790792.
Marsh AJ, et al. Sequence-based analysis of the bacterial and fungal
compositions of multiple kombucha (tea fungus) samples. Food Microbiol 2014;
38:171-8.
Rashid K, et al. An update on oxidative stress-mediated organ pathophysiology.
Food Chem Toxicol 2013; 62:584-600
Sai Ram M, et al. Effect of kombucha tea on chromate(VI)-induced oxidative
stress in albino rats. J Ethnopharmacol 2010; 71: 235 240.
Vna I, et al. Current Evidence on Physiological Activity of Kombucha
Fermented Beverage and Expected Health Effects. J Med Food 2013; [Epub
ahead of print]