What is Kombucha?
Even in the past people have taken kombucha and they have experienced an improvement in their health.
Nowadays many consumers praise the kombucha effects and claim that strong detoxifying abilities of kombucha tea are just amazing. Drinking kombucha can be great for cleansing and vitality.
Claims, researches and nutrition
Kombucha has been consumed in many countries for a very long time. Many benefits for health have been reported based on personal observation and testimonials. In this study, Kombucha proved to exert antimicrobial activities against E. coli, Sh. sonnei, Sal. typhimurium, Sal. enteritidis, and Cm. jejuni, even at neutral pH and after thermal denaturation.
This finding suggests the presence of antimicrobial compounds other than acetic acid and large proteins in Kombucha.
Journal of Biological Sciences published a study where liver cells were evaluated, they were protected from oxidative injury and were able to maintain their normal physiology despite being exposed to toxins:” The results show that the Kombucha tea has protective effects against the thioacetamide induced hepatotoxicity that might be due to antioxidant activities of these plants.”
James Roche, Taoist Philosopher has written:
Professor Rudolf Kobert released his findings that showed he had few doubts that the beverage was highly effective against joint rheumatism.
In 1929, Dr E Arauner made the following announcement having considered all the latest research on the tea fungus, “In summary, one can say that the Kombucha mushroom or its extract, has proven itself as excellently prophylactic against diabetes, but especially against aging problems, such as arteriosclerosis, high blood pressure with its consequences such as dizziness, gout, hemorrhoids; for the very least it is a pleasant laxative.” Dr. Arauner also comments that doctors, biologists, and professors have confirmed that Kombucha has surprising healing properties.
Scientific exploration of the kombucha fungus commenced in the 1950s with the Moscow Bacteriological Institute.
They discovered that it was not, as initially thought, a single organism but a symbiotic colony of several bacteria and yeast with highly complex and sophisticated metabolic pathways. They isolated the following organisms:Bacterium xylinum, Bacterium xylinoides, Bacterium gluconicum, Saccharomyces ludwigii, Saccharomyces apiculatus varieties, Schizosaccaromyces pombe, Acetobacter ketogenum, Torula varieties, Pichia fermantans and other yeasts.
This group of organisms shows a distinct antibiotic effect through the presence of a usnic acid which is present in some lichens. There is also evidence that usnic acid may deactivate certain groups of viruses.
In 1961, Dr. Valentin Koehler wrote in the periodical “Medical Practice” about the medical effects of glucuronic acid and how that this natural method was giving courage to cancer patients. This sparked off a debate about the existence of the Kombucha culture and Dr. Koehler was encouraged with the results that he was observing in his patients. He considered that in the long term, Kombucha may well increase the overall performance of the immune system and boost interferon production. It seems to be that around the late 1950s and early 1960s that the scientific community became aware of the cancer healing properties of the fungus. A few years later in 1964, in the publication “Cancer diagnosis based on Blood and the Treatment of Cancer, Pre-cancerous Conditions, and other Metabolic Diseases with Kombucha and Coli-Preparations”, Dr. Rudolph Sklenar of Oberhessen concludes that it is able to produce an outstanding detoxification of the organism. Additionally, the glands are revitalized and the metabolism is considerably enhanced.
For cancer patients, this detoxification process that is triggered by the ingestion of glucuronic acid is good news indeed, for many medical specialists feel that there is a direct link between the overall toxicity of the body and the potential for the onset of tumors and other malignant growths. In several of his books, Alexander Solzhenitsyn relates how he considers his cure from stomach cancer was due to the discovery of Kombucha whilst he was in prison.
Considering the acid/alkali balance of the body it has been found that humans who are free of cancer usually have a pH balance which is less than 7.5, whereas people suffering from cancer usually have a pH higher than 7.56. Kombucha will cause the blood pH to fall by increasing its acidity. The pH of the ferment is usually about 3.0. (Gastric secretions may be as low as pH 1.7.)
Kombucha Health Risks & Side Effects
If the fermentation process is properly handled most people should not have any side effects.
There are some people who have experienced allergic reactions and digestive problems while there are those who have had toxic reactions and developed acidosis. Digestive problems include stomach upset and allergic reactions.
There have been some cases of jaundice which is linked with kombucha.
Other side effects are more serious although rare. Acidic content of this tea can lead to metabolic acidosis which can cause a stroke.
Some consumers have reported buzzed feeling due to alcohol content in some brands, so you need to consume it with caution. The amount in home-brewed kombucha tea fermented for 10 days should be low, usually around 0,5%.
12 Kombucha Health Benefits List
Kombucha Homemade Tea Recipe
Below is a common procedure used for the preparation of kombucha. You should try to avoid contaminating your kombucha tea. Your supplies and containers must be clean and sterile. It is advisable to be safe and make sure your hands are clean.
How to make your own Kombucha Tea
According to Günther W. Frank, it is ideal if you start with two liters. When it has grown big enough and reproduced itself, you can then produce larger portions of this beverage. Make tea in an ordinary way. For one liter of water, use two teaspoons full of black or green tea in boiled water.
You can also use tea bags. Leave the tea to soak for at least fifteen minutes. Green tea is a similar plant as black tea and it is distinguished mainly on how it is processed and not fermented. It is known that green tea prevents the growth of cancer, therefore, it is suggested to use it for kombucha beverage. If you do not want to use black or green tea, you can use herbal tea.Strain off tea leaves through a sieve or remove tea bags from water. Add 70 to 100 grams of white sugar per liter of water in filtered infusion before it cools.
Stir tea so that sweetener will dissolve totally. 1 tablespoon of it is 20 grams. Leave sugared tea to cool down to a temperature that is not higher than 20 to 25 degrees centigrade which is around 68 to 77 Fahrenheit. Culture dies when placed in hot nutrient solution. After the tea has cooled to room temperature, pour your mixture into a glass or a stainless steel container. Glass is most preferred. Metal containers and other types of stainless steel should not be sued since acids formed might react with metal.
You can also choose to use a high-grade synthetic material such as PE. Cider or wine is kept in containers of this food grade material. However, you need to avoid containers that are made of polyvinyl chloride or polystyrene. When preparing your first kombucha drink, add the liquid you have with culture. On later batches, store enough drink to add about one tenth of that quantity to your new batch as a starter liquid. Put live bacteria in the liquid.
Wrap the mouth of the container for fermentation with a woven fabric, paper towel or a light cloth to keep out fruit flies, plant spores, dust and other pollutants. Tie it down with a large rubber band to make sure that fruit flies cannot get in. It is vital for a cloth to be porous enough to allow air to circulate so that culture can breathe but not so porous that small flies can get in and lay their eggs.The brewing process should continue for eight to twelve days depending on temperature.
When room temperature is high, a process of fermentation will be faster. The time frame above is given only as a guide. Kombucha culture requires a warm and quiet place and it should not be moved at any point. The temperature of tea should not fall below twenty degrees centigrade. An ideal temperature is a seventy-four to eighty-five degrees Fahrenheit.
Light is not important as a culture also works in a dark place. Bacteria may be ruined when it is exposed to clear sunlight. Half light is better. During fermentation, sugar will be broken down by yeast and then changed into a gas and other organic acids and compounds. The combination of these processes is what gives kombucha tea its characteristic flavor.
The infusion is first sweet but that sweetness disappears as sweetener breaks down. At the same time, an acid flavor will start to develop as a result of activities of the bacteria so there will be a transition from sweetness to sourness. If you prefer to get a slightly sweet drink, stop fermenting early. For a dry or an acidic flavor, you should continue it for longer.
When tea will have reached its ideal acid degree of around 2.7 to 3.2 pH, depending on an individual, remove culture and clean your hands. Clean it under cold or warm water. Fill new tea into a jar and then add immediately. You need to get the right temperature of tea.
As seen above, those are some benefits, side effects, and method of preparing kombucha.
If you decide to buy in the stores or online shops (make sure you are dealing with a genuine site), look for raw and low in alcohol kombucha.
Researches and references
Determination and characterization of the anti-microbial activity of the fermented tea Kombucha
C.J. Greenwalt, R.A. Ledford, and K.H. Steinkraus
Department of Food Science Cornell University
Ithaca, New York 14853 http://pubs.acs.org/doi/abs/10.1021/jf991333m?journalCode=jafcau
How to make your own Kombucha Tea by Günther W. Frank http://www.kombu.de/anleit-e.htm
James Roche, Taoist Philosopher http://users.bestweb.net/~om/~kombu/roche.html