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Kombucha and the SCOBY…Sorry I just couldn’t resist.

02/13/2010

Here’s a glimpse of a nice breakdown on this miraculous elixir…and the fact that the key element is called the SCOBY. Really? SCOBY? C’mon. So good.

What is Kombucha?

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.

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

Kombucha: The Digestive Aid
The human gut is home to around 400 different species of healthy and unhealthy bacteria. The healthy bacteria is forced to share their environment with unhealthy bacteria such as Salmonella, E. Coli and Clostridium. The way to maintain a balance between good and bad bacteria is to maintain good digestive health by creating stable “microflora”.

Kombucha contains beneficial bacteria in the form of Lactobacillus Acidophilus, as well as dozens of other probiotic strains. By ingesting Kombucha, we can increase the amounts of good bacteria to maintain a healthy digestive tract. Kombucha has been known to possess anti-viral, anti-bacterial, and anti-fungal components which make it an powerful addition to the health conscious individual.
When Kombucha first enters the digestive system it coats the stomach with digestive enzymes and live probiotic organisms. These healing elements of the live Kombucha culture immediately begin breaking down undigested foods, toxicity, and wastes produced by pathogenic bacteria that often interferes with our normal digestive processes. Kombucha breaks down these harmful substances before they are able to enter the blood stream, and converts them into a form which can easily be disposed of by the body.

The live, active cultures present in Kombucha remain dormant until they come into contact with the sugars in the digestive system. Kombucha thrives on these excess sugars and binds to toxins commonly found in the diet, clearing the way for the body to absorb the full nutrient content of the foods we eat. While the probiotics in Kombucha are detoxifying the digestive system, they are also producing organic acids and B Vitamins which speed the cleansing process, creating a wealth of rejuvenating effects throughout the body.

The boost of probiotic strains provided by Kombucha helps to flush out harmful bacteria and pathogens by regulating the level of acidity in the digestive tract. By regularly consuming Kombucha, we can attain all our longevity goals, transform our health and beauty from the inside out, and have the best day ever!

The Extraordinary Components of Kombucha:

Enzymes contained in Kombucha:

Bromelain
Papain

Organic Acids contained in Kombucha:

Glucuronic Acid
Hyaluronic Acid
Lactic Acid
Malic Acid
Chondroitin sulfate
Tannic Acid
Usnic Acid

B Vitamins found in Kombucha:

B1 – Thiamine
B2 – Riboflavin
B3 – Niacin
B6 – Pyridoxine
B9 – Folic Acid
B12 – Cobalmin

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2 Comments leave one →
  1. 02/13/2010 10:53 pm

    Love your findings of the drinks history

  2. 02/15/2010 5:13 pm

    Hey Tom, great post! Let us know if you are ever in New York and we will get you all the kombucha you can drink.

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