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Kombucha
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Kombucha is a living health drink which has been used for thousands of years to help stimulate the metabolism and maintain a healthy immune system. Recently, Kombucha has become even more well-known for its ability to increase the effectiveness of natural detoxification processes and replenish vital organic acids and enzymes required by the body for optimal health.
The Kombucha culture looks like a beige or white rubbery pancake. It's often called a “SCOBY” which stands for ' symbiotic culture of bacteria and yeasts.' The culture is placed in sweetened black or green tea and turns the tea into a sea of health giving organic acids, vitamins, minerals, enzymes, and nutrients. The Kombucha culture feeds on the sugar and, in exchange, produces other valuable substances such as: glucuronic acid, glucon acid, lactic acid, vitamins, and amino acids.
The history of Kombucha
The first recorded use of kombucha was in 221 B.C. during the Chinese empire of the Tsin-Dynasty. They called it “The remedy for immortality” or the “divine tische”.
In 414 A.D. Dr. Kombu from Korea brought kombucha to Japan to treat the Japanese emperor Inkyo. From Japan, this incredible tonic spread to Russia, Europe, and India. -- @page { size: 21cm 29.7cm; margin: 2cm } P { margin-bottom: 0.21cm } -->
In the early 1950's, Soviet scientists were researching the large increase in cancer that had occurred after World War II. They sent two teams of researchers to two districts in the region of Perm on the Kama river of the Ural mountains where there were hardly any incidences of cancer occurring. They discovered that despite living in an area highly contaminated by lead, asbestos, and mercury, these people were experiencing to illness. Investigating further, they found that almost all the households were drinking “tea kvass” the Russian word for kombucha.
After the war Dr. Rudolph Skelnar created renewed interest in kombucha in Germany when he used it in his practice to treat cancer patients, metabolic disorders, high blood pressure and diabetes.
Today, Kombucha is becoming increasingly recognized as a delicious beverage that has many health benefits. Kombucha seems to be everywhere now. Bartenders are pouring kombucha martinis, they line the shelves at most health food stores, and Walking Man Brewery of Stevenson, WA, won a gold medal at the 2006 World Beer Cup for its Blootsvoetse Bruin, a kombucha-enhanced sour brown ale.
Why the sudden surge of interest in this tonic that has been used for hundreds of years?
Perhaps it is something to do with the litany of health benefits that tens of thousands of people have experienced due to their consumption of kombucha.
The health benefits of Kombucha:
Kombucha has been known to have the following effects:
Boosts Energy
Improves Digestion
Strengthens at a Cellular level
Prevents Acid Reflux
Assists With Weight Loss
Improves Sleep
Relieves Constipation
Strengthens and restores hair
Beautifies the skin
Improves Circulation
Removes toxicity from the body
Improves eyesight
Eases the pain of arthritis
The Kombucha culture looks like a beige or white rubbery pancake. It's often called a “SCOBY” which stands for ' symbiotic culture of bacteria and yeasts.' The culture is placed in sweetened black or green tea and turns the tea into a sea of health giving organic acids, vitamins, minerals, enzymes, and nutrients. The Kombucha culture feeds on the sugar and, in exchange, produces other valuable substances such as: glucuronic acid, glucon acid, lactic acid, vitamins, and amino acids.
The history of Kombucha
The first recorded use of kombucha was in 221 B.C. during the Chinese empire of the Tsin-Dynasty. They called it “The remedy for immortality” or the “divine tische”.
In 414 A.D. Dr. Kombu from Korea brought kombucha to Japan to treat the Japanese emperor Inkyo. From Japan, this incredible tonic spread to Russia, Europe, and India. -- @page { size: 21cm 29.7cm; margin: 2cm } P { margin-bottom: 0.21cm } -->
In the early 1950's, Soviet scientists were researching the large increase in cancer that had occurred after World War II. They sent two teams of researchers to two districts in the region of Perm on the Kama river of the Ural mountains where there were hardly any incidences of cancer occurring. They discovered that despite living in an area highly contaminated by lead, asbestos, and mercury, these people were experiencing to illness. Investigating further, they found that almost all the households were drinking “tea kvass” the Russian word for kombucha.
After the war Dr. Rudolph Skelnar created renewed interest in kombucha in Germany when he used it in his practice to treat cancer patients, metabolic disorders, high blood pressure and diabetes.
Today, Kombucha is becoming increasingly recognized as a delicious beverage that has many health benefits. Kombucha seems to be everywhere now. Bartenders are pouring kombucha martinis, they line the shelves at most health food stores, and Walking Man Brewery of Stevenson, WA, won a gold medal at the 2006 World Beer Cup for its Blootsvoetse Bruin, a kombucha-enhanced sour brown ale.
Why the sudden surge of interest in this tonic that has been used for hundreds of years?
Perhaps it is something to do with the litany of health benefits that tens of thousands of people have experienced due to their consumption of kombucha.
The health benefits of Kombucha:
Kombucha has been known to have the following effects:
Boosts Energy
Improves Digestion
Strengthens at a Cellular level
Prevents Acid Reflux
Assists With Weight Loss
Improves Sleep
Relieves Constipation
Strengthens and restores hair
Beautifies the skin
Improves Circulation
Removes toxicity from the body
Improves eyesight
Eases the pain of arthritis
