For Educational Purposes Only.
Kombucha, also known as “The Tea of Immortality,” has been used in Europe, Russia and Japan for centuries. During the Chinese Cultural Revolution, it was a treasured household staple, believed to cure any stomach ailment. Since then, it has become a fad in the healthy living community due to its antioxidant and detoxifying promises. These promises lie in the giant pulp at the bottom of every bottle. This mushroom-like mass is called a SCOBY, which stands for symbiotic culture of bacteria and yeasts, or the “mother”1 . This is the epicenter for the nutrients and health benefits that are sought after. The SCOBY culture is placed in a bottle of black or green tea where it digests sugar and in return produces a range of organic acids, vitamins, and minerals.
Kombucha is ready to consume after its fermented for 3-30 days. In studies the fermented drink has found that it may help prevent disease, including cancer, heart disease, and type II diabetes2. The tea is rich in antioxidants that have been shown to improve the immune system, energy levels, and provide overall mental clarity3. During the fermenting process iron is released. The Iron helps boost hemoglobin and improve oxygen supply to tissues and stimulate the energy-producing process at a cellular level3. Kombucha has enzymes and bacterial acids that help to detoxify the body3. Glucaric acid helps reduce the pancreatic load, improve liver function, and helps to prevent cancer3.
Kombucha is popularly brewed at home for freshness, but its health benefits can turn sour and lead to serious health consequences when generated improperly. Each batch has a chemical content that varies due to its live and ever-changing nature. Making your own batch of kombucha can be risky; it’s very important that close detail and attention are paid to the recipe being followed, ensuring that only friendly contaminants are being created. If the beverage is over fermented it’s possible that the pH can be thrown off to a grade that is not safe for human consumption. In such conditions, different kinds of mold can form, and the alcohol content may reach a higher level than anticipated, both of which could be harmful to ingest.
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- Blume, A. (2012, January 4). Kombucha Healthy. Retrieved from http://archive.courierpress.com/ features/kombucha-healthy-ep-444742688-324683111.html/
- Food Revolution Network. (2018, November 14). Is Kombucha Healthy? Or Is It Harmful? Retrieved fromhttps://foodrevolution.org/blog/kombucha-tea-benefits/
- Bina Rani, et al. Incredibility of Revitalizing Kambucha Tea for Fascinating Hilarity and Vivacious Demeanor. Int. J. Res. Pharm, L. Sci., 2015, 3(1):296-301