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Kombucha Tea – History and Health Benefits
Kombucha is a unique, fermented tea that has been used for millennia to lower blood pressure, improve digestion, and boost the immune system. It is alkaline-forming, simple to brew, and extremely inexpensive.
Kombucha is a simply combination of tea, sugar, water, and starter culture which has been used for thousands of years dating back to the Tsin-Dynasty in 221 B.C. – a Chinese Empire – where they called it “the remedy for immortality.” It was later brought to Japan by Dr. Kombu to treat the Japanese emperor, Inkyo, for digestive problems.
Numerous scientific studies have shown that kombucha tea helps populate the intestines with probiotics (beneficial bacteria), enhances the immune system, fights off deadly pathogens and protects vital organs. A 2011 study published in the journal “Pathophysiology” found that kombucha protects liver cells, while another study from the June 2012 issue of Food Science and Technology asserts that kombucha “has prophylactic and therapeutic properties” including anti-microbial, anti-bacterial, and anti-fungal effects.
Like yogurt, kombucha contains healthy bacteria in the form of lactobacillus acidophilus and a dozen other probiotic strains. It also has a wide range of organic acids, enzymes, and vitamins (particularly B1, B2, B6 and B12) that provide the body with energy and help process fats and proteins vital for the nervous system. Interestingly, when kombucha tea is made correctly, all the sugars are fully converted into organic acids during fermentation, enabling kombucha tea to be safe for diabetics and those with candida.
Furthermore, glucuronic acid (a product of the oxidation process of glucose) is one of the more noteworthy constituents of the kombucha culture. As a detoxifying agent, it is one of the few substances that neutralizes and removes herbicides, pesticides, plastics and resins. It literally “kidnaps” the phenols in the liver which are then easily eliminated by the kidneys. Another byproduct of glucuronic acid is the glucosamines (structures associated with cartilage and collagen), thus kombucha has been effective in (due to collagen) at reducing arthritis symptoms (due to replenishing cartilage and joint fluid).
You may have heard the story of a Newport, California elementary school boy being suspended for taking a bottle of kombucha tea to school in 2012. Apparently, the “lunch brigade Nazis” were able to see through the genetically modified corn muffins and pink-slime chicken nuggets when they noticed the “dangerous” bottle of kombucha tea and reported the boy to the vice principal, who in turn called the police claiming that kombucha violated the “no-drugs-no-alcohol” policy allowed in school.
The boy was then interrogated for several hours by a police officer (without parental notification or legal representation) who ignorantly and incorrectly told the boy that kombucha was illegal and dangerous to mix with medicines or antibiotics. The boy ended up spending the entire day in the school office and then was suspended for 5 days for violating the school’s drug and alcohol policy. While kombucha does contain 0.5% ethanol alcohol, it is classified as non-alcoholic. Plus, the alcohol produced gets converted into acetic acid.
You may also remember the FDA calling for kombucha to be removed from store shelves claiming it contained alcohol. Of course they failed and kombucha is still available at many health food and grocery stores, and can be purchased by any one in the US!
What will they go after next? Yogurt? Sour Kraut? Apple cider vinegar?
What are your thoughts on all this?
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Please bring some clarity to the use of Kombucha. What age group is okay to drink Kombucha? How much can one drink a day?
What about the sugar content? Sugar is cancer feeder.
Interestingly, when kombucha tea is made correctly, all the sugars are fully converted into organic acids during fermentation, enabling kombucha tea to be safe for diabetics and those with candida.
So, no problem with sugar!?
no its not,,the scoby eats the sugar and changes the structure of that sugar, and once the fermentation is done after you take the scoby out there is no sweet,, im in belize and i use raw brown unprocessed sugar, after fermenting for only seven days because its hot here the sugar gets eaten by the scoby faster, i then add ginger or pineapple to infuse a new flavour,,pine apple for joint inflamation, ginger for gut inflamation, and the other one i make is fruits,,rasberry strawberry and pomagrants, together they make a great gut food for kids, with kids its all about flavor, they wont dlrink medicine if it taste like medicine,,
Kate McHardy says
I want to know what the follow up to the abuse the boy suffered. Surely the school could have been sued!!!
Carol Aspinall says
How do you make this at home? Is it extremely cheap to buy as make, and can it be purchased in the UK?
This Facebook page has been so much help to get me started. It’s so easy. Just have to get the SCOBY. I’m sure someone in the UK will provide you with one once you post on this page!
Judi Hayes says
How do you make it correctly? And do you use regular white sugar?
NEVER use white processed sugar. buy organic raw cane sugar or stevia
Never use Stevia!!! Must use organic raw white sugar.
I have been making my own kombucha for a couple of years now. I have a very large (tennis ball size) tumor in my breast. I recently changed to a calorie restricted Ketogenic diet. Brian Clement was asked at one of his ev nuts, if kombucha was ok to drink as a cancer patient. He said that the sugar in it would feed the cancer and candida, etc. Can somebody please clarify for me, before I toss the SCOBY on the compost pile and pour my beautiful kombucha down the toilet. I usually let my kombucha ferment for a. Outlet of weeks. Thank you!
A woman I met in Indonesia had breast cancer tumours and used crushed equal parts of white sugar and red shallots ( small onions) and used it a poltice on her breast at night, she also danced for an hour to her favourite music and had 3 drops in water of a euphorbia sap ( a toxic milky sap) 3 times a day. after a couple of months it had decreased a lot and gone completely some time after … that was 12 years ago and she is 34 now. She also went on a vegetarian diet with low fat for a year. Now eats meat and fat again.
Melissa Stevens says
Incorrect. The sugar content of Kombucha is negligible IF it is brewed correctly. If you drink it too early there will be sugar still present, but left for the correct amount of time the sugar will be metabolized by the yeast and bacteria (your SCOBY) as their food source.
I think some commercially produced kombucha are second fermented – where they take the brewed kombucha, add fruit juice, and then ferment a few more days – this results in a tastier flavoured tea with more fizz, but has a higher sugar content.
the sugar is eaten by the scoby,,the person who told you this doesnt know wat they are talking about,,drink it,,i drink 1 litre a day, you can too,,,
We cured Mom’s stage 4 lung cancer in about 28-30 days using ONLY bloodroot paste/black salve aka Cansema from altcancer.com. We applied it to her back (closer to lung and not wanting it to travel
through breast tissue) thinly, covered it with a good water resistant bandaid, and reapplied every couple days. It did nothing for several days then gradually began making ulcer-looking spots, then all ulcers “migrated” to 3 BIG ulcers, WHICH WERE EXACTLY the SIZE and PLACEMENT of the tumors on her x-ray! Within abt 30 days, all ulcers and gross oozing gunk was GONE and the heinous sores looked normal again! Did ALL testing– bloodwork, MRI, etc. He said, “Mrs. Patterson, you have NO
living cancer cells in your body”. Amazing stuff. People get scared by how bad it looks mid-process, but if you stick with it, you get CURED and it looks great! WAY better than chemo!!!!!
Auto correct sucks. It should be “events” and “for a couple of weeks”☺️
Please DON’T toss it! The article above states:”Interestingly, when kombucha tea is made correctly, all the sugars are fully converted into organic acids during fermentation, enabling kombucha tea to be safe for diabetics and those with candida.” It should be understood to be safe for cancer patients, too.
The scoby eats or absorbs the sugar, thus releasing B vitamins, enzymes, and such.
I live in the UK and am sure you can buy Kombucha tea in some good health stores. I have been making my own tea at home for about 2 years. I bought the Scoby on line.
Do you receipt recommendation?
I heard the story before but geez didn’t know it was this bad.
The parents have every right to fight for their child. I hope they just didn’t stand back and do nothing because ignorant cops were involved.
Ron White says
Exactly the question I have in mind as a cancer patient. But the explanation is that the sugar is used up in the fermentation process if done properly. Still investigating this before I commit to the KT.
Recipe for making it correctly??
Ali P says
The answer is in the article – and he obviously knows that sugar feeds cancer
Flor De Oro says
Where can I buy the tea? Or how can I make it?☺️
as it states above: Interestingly, when kombucha tea is made correctly, all the sugars are fully converted into organic acids during fermentation, enabling kombucha tea to be safe for diabetics and those with candida.
Marie-Line Robert says
can we buy this in Australia?
Of course you can buy it in Australia. Health food stores, delis, Harris Farm markets. Try it first & look up a group on Facebook called Preserving Fermenting Australia – you can find someone to gift you a scoby.
Melissa Stevens says
Yep! I bought my scoby from Koala Bare foods and brew my own Booch!
Usually commercially made raw Kombucha has about 2-7 grams of sugar per eight ounces check labels. The longer Kombucha ferments the more the sugar is consumed by the “scoby”, a mushroom like fungus that makes Kombucha and the less sugar in the final tea.
I love your channel. I quote it all the time. Thanks Ty!
“If Kombucha is made correctly”…How do I ensure that it is made correctly? Is there a test for any remaining sugar? Also, the acids created by the SCOBY…is this not acidifying? Health=Alkalinity. I have read that if taking Kombucha then to supplement Ca, with, for example, Kefir.
Also, can you explain how “Lemon Juice, an acid, becomes alkaline in our bodies” – is this process of the lemon juice becoming alkaline depleting mineral stores of out body? I drink a lot of lemon juice now that my teeth are no longer sensitive due to coconut oil t-paste, and am concerned about acidity (I do add Baking Soda to try to neutralize the acid though). Thanks, Jan H-B
Debra Prisk says
I found this online about the School and how it tried to back peddle. I sure hope the parents sued the district and the Principal fired.
If you live in the UK you can buy a SCOBY from a company called Happy Kombucha. They have everything you need as well as kefir grains for water and milk kefir.
Sally Fennessy says
I have written about the Directions for making/brewing Kombucha Tea on my blog. I hope you don’t mind if I share the name of my blog so that more folks can make this easy to prepare health giving drink.
i was thinking exactly the same. Is there no sugar free version available?
You have to let it brew for 6-18 days, the more you let it brew, the more vinegary it becomes, but full of good stuff like the B vitamins. I bought from Happy Kombucha, been buying them for years and they send you all instructions and very good customer service.
Steve Blandford says
The SCOBY uses virtually all the sugar in the feentation process so no significant issues. To lower the minimal sugar content even more let it brew for a few extra days but not so many as to turn it to vinegar. I brew mine about 14 days and bottle..
I was wondering the same thing. Good question.
Karen Heim says
Culturedfoodlife.com. not only how to make kombucha but how to’ s for cultured vegetables/ fruits and keifer and everything in between! Videos also. Shop w cultured etc
Booch Master says
9 tea bags (black, white, green your choice)
700 grams wbite sugar
1healthy scoby (starter)
One gallon glass jar
Bring 2 quarts water to boil. Add sugar and let melt, then add tea bags. Boil for 5 mins then allow to cool to room temperature. Wash bottle and rinse with vinegar and hot water. Place cool tea mixture in bottle and add scoby. Top up bottle with cool filtered water to make one gallon.
After 7 to 10 days a new scoby will grow and the liquid becomes Kombucha!
The recipe I use:
3 Quarts Distilled water, add
1 C white sugar – bring to boil together – 5 minutes, then remove from burner & ADD
4 black tea bags – for 10 minutes, then remove and let cool to body temp
Pour into large scrupulously clean glass jar (4 litres), & Add 4 oz tea from last batch
Place SCOBY on top of tea,
Cover jar with paper coffee filter and secure with elastic.
Caution: be careful – fruit flies WANT your tea too!!
I let it brew in a dark cupboard for about 12 days (or more)
Kombucha is highly allergic to cigarette smoke … (QUIT! or smoke outside)
I have used this tea since around 1995 – YUMMM!
Jane Crowe says
what is SCOBY ?
Symbiotic Culture of Bacteria and Yeast
Thomas M says
Where can I buy scoby in central Florida
Joyce McCombs says
We bought ours on Amazon, but since brewing our own now for 8 months we have found that certain health food stores sell them to and now that Kombucha is gaining more popularity you can find them more readily.
We did most our research online.
Anne Leorke says
Maydee, the article describes what happens to the sugar?
would it be beneficial to use honey instead of white sugar.
There is another type of culture called Jun Tea, much like Kombucha, but uses honey instead with a scoby made to consume honey. If you use honey with a Kombucha scoby it may yield unreliable and or unsatisfactory results. Same for coconut sugar, maple, agave, or any other “healthy” sweetener. These are surely a better choice for cooking or food use, but for a culture please stick to the type of food it is made to consume.
Melissa Stevens says
As per the article, correctly brewed kombucha will not contain sugar. Sugar is added at the very beginning, but it is consumed by the beneficial yeast and bacteria 🙂 You can tell your kombucha is finished brewing because it will taste vinegary, not sweet.
judy Kern says
since I have cancer for a second time i think it is time to try new treatments with the old, Kombucha sound very interesting …I have read a lot on the process of making Kombucha Tea ..the side effects can be more dangerous than Cemo or radiation ..
I will not drink milk, or use wheat flour, or sugar, unless they are supplied by an organic raw non-GMO source, and are cultured. I do eat high quality plain yogurt, fermented culture bread, and Kombucha using raw cane sugar which I usually make myself. Otherwise if these foods are not cultured, I avoid them. Another aspect to consider is that if there are any remnants of sugar remaining, they are highly outnumbered by the sugar eating microorganisms which are introduced to the body with them. When my kids are inadvertently fed something containing sugar by other well meaning people who are unaware of our clean diet, they struggle with the after affects, including hyperactivity, whininess, and change in taste pallette resulting in aversion to vegetables and healthy foods we regularly eat. To counteract this, my best tool has been to give my kids Kombucha, and it appears to help tremendously with all the issues mentioned. I believe by bringing sugar eating microbes into the body, they help clean out the sugar, including any remaining sugar from the Kombucha itself. I also have nothing against cabbage, but I love kraut and kimchi from good sources, and appreciate their help with digestion and building microbiology diversity. I grow microgreens too, and would like to develop a good fermentation method for them to take a superfood to the next level. I love and thank my cultures and plants daily. They are living organisms, and they will respond to love and attention, and become more attuned to you and your body’s needs through building a relationship with them. Grow food, and make ferments! Your body will thank you.