I love kombucha. If you’re not familiar, it’s a fermented drink of black, green, white or oolong tea that’s used as a functional food.
Kombucha is a mixture of vinegar, B vitamins, and a whole slew of chemical compounds. The tea is fermented with a symbiotic colony of yeast and bacteria and has several amazing health benefits.
Kombucha comes in a bunch of different flavors and definitely has an “acquired taste” for some in it’s natural form. I enjoy adding fresh berries and/or ginger to my home brews. Personally I prefer a tall glass of Kombucha to orange juice in the morning.
Table of Contents
5 Unknown Reasons Superhumans Drink Kombucha
Great Nutrient Profile
There are a number of beneficial probiotics and active enzymes, amino acids, organic acids, and powerful polyphenol antioxidants.
Kombucha is often produced in a sweetened black, white, or green tea. The ideal fermentation process uses cane juice or honey, but too much honey can ruin the stability of the culture. Most of the sugar will be turned into organic acids that’ll diminish the blood sugar response so it’s non-inflammatory and very low on the glycemic index.
Enhances Joint Function
Kombucha is chock full of glucosamines, and they help to prevent joint degeneration and preserve cartilage structure. Glucosamines improve hyaluronic acid production inside the joint which binds moisture inside the joint activity.
This offers the joint flexibility, lubrication, moisture, and structure while safeguarding against damage from free radicals. Kombucha provides lots of substances for treating and preventing all kinds of arthritis. It has substances in it that help with the preservation of cartilage and help to alleviate arthritic pain.
Improves Immunity and Digestion
Kombucha is chock full of probiotic yeast and bacteria that get into the gut and ward off pathogens and parasites. It’s especially good at cutting down on Candida yeast and enhances nutrient assimilation and digestion.
Kombucha improves immunity by protecting the gut with healthy microbes and offering enzymes and antioxidants. Kombucha is considered a probiotic beverage and is known to fight yeast overgrowth, mental fogginess, and mood instability.
Kombucha is also credited with helping to eliminate or reduce the symptoms of anxiety, depression, fibromyalgia, etc.
Helps Cleanse out the Body
This drink is loaded up with organic acids and enzymes that help the body to detoxify. This cuts down on the load that the pancreas, kidneys and liver takes on. It helps the body to eliminate cancerous cells and unwanted wastes. Kombucha has a lot of glucuronic acid, which is potentially anti-cancerous.
A Nobel Prize winning author said that kombucha helped him through the day, day in and day out, to beat stomach cancer. This was when he was in the Soviet labor camps. Ronald Reagan was so moved by his story that he himself used kombucha to stop his cancer from spreading.
In the beginning half of the 20th century, there was a ton of scientific research on the health benefits of kombucha in Germany and Russia, mostly because of a big push to find a cure for cancer.
Russian scientists found that whole regions of their huge country were almost immune to cancer and theorized that kombucha, referred to as âtea kvassâ there, was the reason. It was just in the 1990s that kombucha came to the U.S., but there arenât many major medical studies being done it because certain industries cannot really profit on it.
Health Benefits of Kombucha Are Real
A lot of people are very skeptical about the benefits of kombucha. How could one beverage be responsible for so 
many health benefits?
Itâs more like a beverage that promotes health overall.
It helps your body heal itself, aids your liver in getting rid of harmful substances, promotes balanced digestion, and is rich in health-promoting acids, enzymes, and vitamins.
The general view is that enjoying daily, regular consumption of kombucha will benefit your immune system and energy levels within a few days of taking it every day.
Proponents say it can help your body to heal quickly heal minor ailments in days to weeks and that it can promote the healing of many more serious illnesses with several months to about a year or so of consistent use..
It’s a shame that there hasn’t been more research done on the health benefits of kombucha in the United States. It clearly has a lot of promise towards great health as reported all around the world. It’s ability to stimulate or generate a powerful immune system response has been globally recognized and should be studied in more detail.
There are many health benefits attributed to kombucha like stimulating the immune system, preventing cancer cell growth, and improving liver and digestive function. Poor yourself some “tea of immortality” today and enjoy.
Health by choice, not by chance.
Is there any way to make it at home, or do you buy it somewhere?
Yes you can make it at home.
Here’s a recipe…
Ingredients:
• Large glass jar (Don’t use plastic)
• Mother culture aka SCOBY
• Sugar (I use turbinated, but basic white table sugar should work too)
• Distilled cider vinegar
• Unflavored green tea (black will work too, but avoid teas with flavorings or essential oils which react badly with the culture)
• Clean piece of breathable fabric to cover the jar of the mouth
• Rubber bands to secure the fabric to the jar
The best way to get a kombucha SCOBY is to find someone who’s already brewing or just order one online.
Note: Avoid antibacterial soap, because residue from this might also damage the kombucha. The culture feels and looks like a small, slimy pancake.
Instructions:
Boil roughly 2 liters water. (I typically use about 2.5 liters)
• Once the water is boiled, steep some tea – I tend to use about 6 teabags per 2.5 liters. Depends on how you like your tea to taste.
• Stir in sugar – about 1 cup per every 3 liters. The sugar is food for the “mother” culture – the tea doesn’t come out sweet.
• Let the tea cool completely so it’s the same temperature as the culture before they meet.
• Place your culture in the bottom of the jar. If one side seems darker or has slimy strings hanging off, that side should face down. Fill the bottom of the jar with enough cider vinegar to cover the culture.
• When the tea is cool, pour it gently into your jar. The culture will float to the top – give it a day or two to rise if it doesn’t happen immediately.
• Cover your kombucha with clean fabric and secure it with a rubberband. Find a safe home for your brew to rest for up to 2 weeks. Ideally, you should store the jar in dark and warm place and avoid moving it.
After about a week, taste it. The becomes more acidic and carbonated with time, so if you’re too early it might taste more like green or black tea than mature kombucha.
Kombucha cultures grow to fit they’re container…
Generally, each batch produces a new “daughter” culture. You can actually start another jar with it!
Store the SCOBY in a fresh batch of the tea base with starter tea in the fridge. Change out the tea for a fresh batch every 4 to 6 weeks.
Make sure you leave enough kombucha in the brewing jar to keep your culture covered if you’re planning on starting a new batch.
Note: Always wash you hands before handling the culture.
It’s OK to get floating bits of culture in your bottles during the pouring/ladling process. This is normal and 100% OK to eat.
Keep it in the fridge…. You can drink it plain or mix it with other fruit juices.
Yes you can make it at home.
Here’s a recipe…
Ingredients:
• Large glass jar (Don’t use plastic)
• Mother culture aka SCOBY
• Sugar (I use turbinated, but basic white table sugar should work too)
• Distilled cider vinegar
• Unflavored green tea (black will work too, but avoid teas with flavorings or essential oils which react badly with the culture)
• Clean piece of breathable fabric to cover the jar of the mouth
• Rubber bands to secure the fabric to the jar
The best way to get a kombucha SCOBY is to find someone who’s already brewing or just order one online.
Note: Avoid antibacterial soap, because residue from this might also damage the kombucha. The culture feels and looks like a small, slimy pancake.
Instructions:
Boil roughly 2 liters water. (I typically use about 2.5 liters)
• Once the water is boiled, steep some tea – I tend to use about 6 teabags per 2.5 liters. Depends on how you like your tea to taste.
• Stir in sugar – about 1 cup per every 3 liters. The sugar is food for the “mother” culture – the tea doesn’t come out sweet.
• Let the tea cool completely so it’s the same temperature as the culture before they meet.
• Place your culture in the bottom of the jar. If one side seems darker or has slimy strings hanging off, that side should face down. Fill the bottom of the jar with enough cider vinegar to cover the culture.
• When the tea is cool, pour it gently into your jar. The culture will float to the top – give it a day or two to rise if it doesn’t happen immediately.
• Cover your kombucha with clean fabric and secure it with a rubberband. Find a safe home for your brew to rest for up to 2 weeks. Ideally, you should store the jar in dark and warm place and avoid moving it.
After about a week, taste it. The becomes more acidic and carbonated with time, so if you’re too early it might taste more like green or black tea than mature kombucha.
Kombucha cultures grow to fit they’re container…
Generally, each batch produces a new “daughter” culture. You can actually start another jar with it!
Store the SCOBY in a fresh batch of the tea base with starter tea in the fridge. Change out the tea for a fresh batch every 4 to 6 weeks.
Make sure you leave enough kombucha in the brewing jar to keep your culture covered if you’re planning on starting a new batch.
Note: Always wash you hands before handling the culture.
It’s OK to get floating bits of culture in your bottles during the pouring/ladling process. This is normal and 100% OK to eat.
Keep it in the fridge…. You can drink it plain or mix it with other fruit juices.
[…] But there’s even a tasty way to do it… with Kombucha of course. […]
[…] But there’s even a tasty way to do it… with Kombucha of course. […]
[…] But there’s even a tasty way to do it… with Kombucha of course. […]
[…] But there’s even a tasty way to do it… with Kombucha of course. […]
Check out the fermentation I’ve got going!
http://www.betterdoneyourself.com/2014/06/30/kombucha-reload/
and scroll all the way to the bottom of the post!
The best probiotics for women cup of organic sugar or you
can also use a tablespoon of rapadura for your water kefir.
If your taking probiotics for the first time you may feel gas and bloating for a few days, but after your body gets used to it those side effects will go away.
* It can help maintain your body’s natural defenses and help
maintain good feminine health.
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[…] But there’s even a tasty way to do it… with Kombucha of course. […]