WHAT IS KOMBUCHAKombucha is produced by fermenting sweetened tea using a Symbiotic Culture Of Bacteria and Yeast (SCOBY) commonly called a "mother" or "mushroom".
The SCOBY contains a massive amount of microbial population which leads to the living bacteria (probiotics) inside Kombucha and one of the reasons for the drink's popularity.
Although the SCOBY is commonly called "tea fungus" or "Mushroom", it is actually a symbiotic growth of acetic acid bacteria and osmophilic yeast species in a complex biofilm and not a Fungus which "Mushroom" suggests.
IMMUNE BOOSTINGKombucha has proved to have powerful immune boosting properties, which in turn bolster your natural defenses against bad bacteria and viruses that ultimately harm your health.
It's important to note that the digestive system and immune system are closely intertwined; the lining of the intestines creates antibodies that help protect the body, according to John Hopkins Medicine. A huge portion of the immune system is found in the gut, more specifically about 70 percent, according to a study.
Thus, optimal gut health is the key to a strong immune system. The fermenting bacteria in kombucha can boost immunity, thanks to the dose of good bacteria they provide.
As a result of both the original ingredients and the fermentation process, the main chemical components of kombucha are acetic acid and a rich concentration of B vitamins, as well as many enzymes, antioxidants, and amino acids.
Researchers theorize that those actions may be indicative of more complex mechanisms of action related to the enzymes and complex proteins found in the tea. Laboratory testing showed impressive zones of inhibition in plate cultures of kombucha inoculated with various Staphylococcus, Listeria, and Micrococcus species.
One genus of yeast found in kombucha, Gluconacetobacter, is responsible for catalyzing the production of glucuronic acid in the tea.6 Glucuronic acid is known to be a potent cellular protectant, cytoplasmic membrane stabilizer, and mitochondrial enhancer.
An area of specific interest for kombucha researchers is the possible role glucoronic acid plays in hepatoprotection and detoxification.
One of the main substances produced during the fermentation of kombucha is acetic acid.
Like the polyphenols in tea, acetic acid is able to kill many potentially harmful microorganisms.
Kombucha made from black or green tea appears to have strong antibacterial properties, particularly against infection-causing bacteria and Candida yeasts
These antimicrobial effects suppress the growth of undesirable bacteria and yeasts, but they do not affect the beneficial, probiotic bacteria and yeasts involved in kombucha fermentation.
SCIENTIFICALLY proven benefits of Kombucha are:
- Improves digestion - Rich source of Probiotics
- Detoxifies - High in Antioxidants
- Antibacterial - Kills off infectious bad bacteria
- Improves LDL & HDL markers - Reducing risk of heart disease
- Reduces blood sugar level - Helping manage Type 2 Diabetes
- High in Glucaric acid - Reducing the risk of and guards against cancer
- High in Enzymes - Removing toxins from blood and digestive system
- Promotes Hyaluronic Acid production - Relieving joint pain and combatting Arthritus and Gout.
- High in Vitamin C and DSL - Stimulating Immune system
- High in B-Vitamins incl B12 - Energising
- High in Iron - Stimulating Hemoglobin growth