WHAT IS KOMBUCHA

Kombucha is a fermented tea, desired for its detoxification and energy properties. It is slightly sweet, slightly sour, slightly fizzy and has low calories. It is cultured, like yoghurt and sauerkraut, and during its culturing process essential nutrients form, such as active enzymes, probiotics, liver detoxifiers, amino acids, natural B vitamins, electrolytes and polyphenol.

To make Kombucha, a Symbiotic Culture of Bacteria and Yeast (SCOBY) is added to an organic green tea and sugar mixture. The SCOBY thrives on the sugar and caffeine, leaving only traces of either in the final beverage. The result is Kombucha tea, a drink “unusually rich in nutritional properties” such as Vitamin C which can increase vitality, boost immune system, stimulate metabolism, soothe digestion, and in organic acids which can alkalize the body’s pH. 

 

Kombucha tea is non-alcoholic, but can contain up to 0.5% alcohol and each 8 oz serving contains about 54 calories.

Kombucha has a number of organic acids that work symbiotically to create homeostasis in our bodies, and protects us and detoxifies us from the harsh chemicals in our foods and environment. There are two organic acids produced by Kombucha which encourage the activity of the resident bifid-bacteria, thus restoring a healthy balance with the bacteroides:

  • Lactic acid - essential for healthy digestive action (through its derivative lactobacilli) and for energy production by the liver, and is not found in the tissues of people with cancer.

  • Acetic acid - an antiseptic and inhibitor of pathogenic (harmful) bacteria

 

These are the other acids contained in Kombucha:

  • Glucuronic acid: Produced by a healthy liver, this acid is a powerful detoxifier and can readily be converted into glucosamine, the foundations of our skeletal system. A product of the oxidation process of glucose, glucuronic acid is one of the more significant constituents of Kombucha. As a detoxifying agent, it has come into its own today, for it is one of the few agents that can cope with pollution from the products of the petroleum industry, including all the plastics, herbicides, pesticides and resins. It kidnaps the phenols in the liver which are then eliminated easily by the kidneys. Another by-product of glucuronic acid is the glucosamine, the structures associated with cartilage, collagen (which reduces wrinkles) and the fluids which lubricate the joints.

  • Usnic acid: Contains antibiotic qualities which are said to partly deactivate viruses.

  • Citric acid: A natural preservative.

  • Oxalic acid: Stimulates intercellular production of energy.

  • Malic acid: Helps the liver to detoxify.

  • Gluconic acid: A sugar product which can break down to caprylic acid to work symbiotically with…

  • Butyric acid: Produced by the yeast in the culture, protects cellular membranes, and when combined with Gluconic acid which is produced by the bacteria, strengthens the walls of the gut in order to combat yeast infections such as candida.

  • Nucleic acids: Such as RNA and DNA, transmit information to the cells on how to perform correctly and regenerate.

  • Amino acids: Constituents of proteins, produce important enzymes, such as glutathione a powerful antioxidant which provides protection from alcohol and pollution, and which is depleted by drug regimes. 

THE SCIENCE BIT

© 2018 by NaturAlly FED. 

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