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How does Kombucha work?


The Kombucha culture feeds on the nutrient solution high in sugar, tannin and purine. It needs a rich supply of
purine to maintain its own metabolism. Black tea is a rich source of tannin and purine therefore it is the best
nutrient solution for the culture. Kombucha helps to breakdown purine in the human metabolism - along with
uric acid - through drinking the beverage.

While the tea is fermenting the yeast breaks down the sugar. First the infusion is sweet however this sweetness
disappears as the sugar is broken down. At the same time an acid flavour begins to develop as a result of
bacterial activity, so it turns to sour from sweet.

During the process of fermentation Kombucha produces carbon dioxide, small amount of alcohol, B vitamins
(B1, B2, B6, B12), vitamin C and various organic acids such as gluconic, glucuronic, lactic, butyric, malic,
usnic, oxalic and acetic acid and enzymes.

Lactic acid: Kombucha is a probiotic, it encourages healthier intestinal flora by introducing lactic
acid-producing bacteria. Lactic acid is essential for healthy digestive function and for energy production by the
liver.
Acetic acid is an antiseptic and inhibitor of pathogenic bacteria.
Glucoronic acid, normally produced by the liver, is a powerful detoxifier. It can be converted into glucosamines,
the foundation of the skeletal system.
Oxalic acid encourages intracellular energy production.
Butyric acid (produced by the yeast) protects human cellular membranes, and combined with gluconic acid
(produces by the bacteria), strengthens the gut wall and can help to combat yeast infections such as candida.


Kombucha's health benefits


Therapeutic effectiveness of Kombucha has been verified by scientific research and practical experience
according to Günther W. Frank who has done one of the most extensive research on Kombucha.

Health benefits includes:

- Regulation of intestinal flora
- Strengthening of cell walls
- Detoxification and purification
- Antibiotic effect
- Beneficial effect on acid/alkaline balance
- Increasing resistance to disease
- Improving mental and physical health

Kombucha beverage has been used for:

- Haemorrhoids, constipation
- Rheumatism
- Hardening of arteries
- Cleansing the blood
- Dysbiosis, candida
- Corns, athlete's foot
- Cystitis
- Gout
- Headaches
- High blood pressure
- Decreasing aches, pains, anxiety
- Inflammation of small and large intestine

The Kombucha beverage has a detoxifying effect due to its glucuronic acid content. Glucuronic acid binds to
waste products and is eliminated with the urine as conjugated glucuronic acid. By conjugation, a sort of
biotransformation, exogenous and endogenous substances (toxins) are bound with glucuronic acid and excreted
via the kidneys.



Source:

Günther W. Frank (1995) Kombucha, Healthy beverage and natural remedy from the Far East. 9th edn., Austria:
Ennsthaler Verlag
ISBN: 3 85068 337 0

What is Kombucha?


Kombucha is a lightly fermented tea, an ancient homemade remedy from East Asia. It consists of a jelly-like substance, which develops from a sort of a symbiosis of fermenting yeasts and acetic bacteria in a sugared black/green tea.

The basic ingredients are tea, sugar and the Kombucha culture.

If the right conditions are given, the Kombucha culture transforms the sugared tea into slightly sparkling beverage that can offer wide range of therapeutic effects.

Kombucha has proved itself to be a quite remarkable therapeutic drink and helps millions of people with its excellent detoxifying and immune-enhancing qualities.