Kombucha: What is it?

Kombucha tea is an ancient drink from Manchuria that is cultivated from a culture formed from Bacterium Iylinum. The taste of Kombucha is slightly acidic in nature and has been known to taste like apple cider vinegar, slightly sweet, slightly sour.

Biochemists ascribe many therapeutic affects to L-Lactic acid and Glucuranic acid. Lactic acid is also found in fermented foods such as sauerkraut and yogurt. Lactic acid in active fermented drinks is more highly ionized and thus superior to Acetic acid (found in vinegar.) Lactic acid activates cell respiration, increases oxygen in the blood and increases energy. It also balances blood PH in acidity and mildly stimulates liver function.

Lactic acid is rarely present in the connective tissues of cancer patients. A lack of L-Lactic acid leads to Hypoxia, which is oxygen deficiency, and which results in an undesirable build up of DL-Lactic acid.

Glucuronic acid is a liver detoxifier that binds metabolic and environmental poisons facilitating their excretions from the body.

This natural solvent is useful in arthritis, gout atherosclerosis and other conditions where there is excessive cholesterol and other metabolic products. Glucuronic acid is also a building block of a group of important mucopolysaccharides.

Mucopolysacchariders are a large complex of molecules of sugars attached to Amino acids that form the watery, intercellular cement of the body which cushions and holds together organs and lubricates joints. Mucopolysaccharides include:

1. Hyaluronic acid, which is found in expensive facial creams and in the skin where it binds cells together and water in tissues.

2. Chondroitin Sulfate, a constituent of cartilage and connective tissue that speeds healing of bone and soft tissue.

3. Mucoitin Sulfuric acid, a building block of the stomach lining and vitreous humors of the eye.

4. Heparin, a blood thinner found especially in liver and lung tissue that helps to prevent blood clotting.

Kombucha tea is especially helpful in normalizing digestive function when taken at meal time. Even though it is acidic, it does not cause hyperacidity of the stomach. Acid indigestion is often a symptom of fermentation of undesirable foods eaten and caused by lack of raw foods (60%) and a lack of hydrochloric acid and other necessary digestive acid secretions.

Kombucha relieves constipation and has produced favorable results in people suffering from kidney and gall stones. Others have reported successful weight loss with daily consumption of Kombucha tea.

Kombucha tea is not a cure all! For hundreds of years it has generated many amazing testimonials of improved health an well being. To give it a fair trial, drink Kombucha tea daily for 30 days and see what it does for you. It is suggested that you start with four ounces a day and gradually increase the amount to 12 ounces.

….CHEERS!