THE KOMBUCHA CULTURE
The culture is often described as a
mushroom, fungus, or lichen but in fact it is none of these. A better
description would be 'a cellulose pancake containing a symbiosis
of yeast and bacteria, mutually dependent upon each other'. It is
beyond the scope of this booklet to go too deeply into the microbiological
properties of the culture. This subject, however, is adequately
covered in several other publications on the subject of Kombucha.
Although Kombucha is a fermented drink
it contains only minute quantities of alcohol, typically 0.5% by
volume. In order to produce the beverage, the culture must be fed
nutrients and be allowed to breathe oxygen. The nutrients and minerals
are supplied by tea and by sugar. Sweet tea is placed in a suitable
container and the culture allowed to float in it. The yeast and
bacteria contained in the culture then invade the nutrient solution
to perform their separate functions. The purpose of the yeast is
to convert the sugar in the tea to alcohol. This alcohol does not
remain for long, however, as it is digested by the bacteria and
converted into organic acids. Nutrients from the tea are absorbed
by the culture, enabling it to produce a second culture on the surface
of the brew, and to excrete minerals and vitamins into the beverage.
THE BEVERAGE AND ITS BENEFITS
The most important properties of Kombucha
are the various organic acids produced by the bacteria. Besides
the two main acids, acetic and lactic, many other organic acids
are present in smaller amounts. All of these acids are required
for the proper functioning of the vital organs and are produced
naturally by the immune system in a healthy body. Unfortunately
a completely healthy body is very rare and deficiencies in organic
acids, vitamins and beneficial bacteria are common. By drinking
Kombucha regularly, you are ensuring a constant supply of these
essentials of life. The result being that your immune system is
greatly strengthened, enabling you to naturally fight off many maladies
previously reliant on drugs such as antibiotics, digestion is improved
by the restoration of intestinal flora in the colon, and the body's
pH values are correctly maintained thus balancing the metabolism
It can be seen from the above that
the main role for Kombucha is prevention rather than cure, although
there are well documented cases of amazing results being achieved
in the fight against many serious illnesses, including cancer. It
would be easy to list a whole range of complaints that can be relieved
with Kombucha; indeed several such lists have been produced. Rather
than producing lists we prefer to state that Kombucha will help
with the healing, and prevention, of ALL METABOLIC DISORDERS by
working holistically, providing help wherever it is needed.
At this point further discussion on
pH is appropriate. Every organ of the body has a pH value at which
it performs at its optimum. pH is measured on a scale from 0 - 14
where 7 is neutral. Values below 7 are acidic and those above 7
are alkaline. The pH scale is logarithmic, i.e. a difference of
1 on the scale indicates an acidity or alkalinity difference of
10. A pH of 5, therefore, is ten times as acidic as pH 6. Thestomach
is a highly acidic environment, in the range pH 1-2, which is necessary
for efficient digestion and elimination of harmful bacteria. The
pancreas, however, prefers a slightly alkaline condition of pH 7-8.
Probably the busiest vital organ is
the liver. The human body depends on a healthy liver for many of
its functions, particularly to remove toxins, to distribute vitamins
and minerals around the body, to extract fats and carbohydrates
from food and convert it to energy. Kombucha has many properties
for improving the health of the liver. The most important of these
is glucuronic acid, a powerful detoxifier which is produced naturally
by the liver but can be in short supply, especially in older people.
Other organic acids in Kombucha assist the liver by regulating the
body's pH levels. The following acids are known to exist in Kombucha,
each providing benefit to the body:
- Lactic Acid is essential for the
digestive system. It is present in Kombucha in its most beneficial
form as L-lactic(+).
- Acetic Acid is a powerful preservative
used in pickling where its main function is to inhibit harmful
bacteria. It also performs this function in the human body.
- Usnic Acid is a natural antibiotic,
which is effective against many viruses.
- Oxalic Acid is an effective preservative
and energy provider.
- Glucuronic Acid is the body's most
important detoxifier. When toxins enter the liver this acid binds
them to it and flushes them out through the kidneys. Once bound
by glucuronic acid toxins cannot escape. A second important function
of glucuronic acid is that of a building block for the formation
of joint and cartilage tissue. It is this function that makes
Kombucha so effective against arthritis.
- Gluconic Acid is of great benefit
to sufferers of candidiasis and other yeast infections such as
thrush.
- Amino Acids combine to form proteins,
which provide many benefits, including protection against alcohol
poisoning.
Besides organic acids, Kombucha also contains vitamins of the
B and C groups with their well-known benefits, essential enzymes
and beneficial lactic acid-producing bacteria. It can be clearly
seen that Kombucha is highly nutritious as well as medicinal and
its consumption will promote a general feeling of well being both
physically and mentally.
next >>
INTRODUCTION
THE KOMBUCHA CULTURE
THE BEVERAGE AND ITS BENEFITS
HOW TO BREW KOMBUCHA - INGREDIENTS
HOW TO BREW KOMBUCHA - THE METHOD
PREPARING THE MEDIUM FOR THE CULTURE
CARING FOR YOUR KOMBUCHA CULTURE
HOW MUCH KOMBUCHA SHOULD I DRINK?
|
