Kombucha, called the “Immortal Health Elixir” by the Chinese, is a fermented tea beverage that abounds in health benefits. It is believed to help fight cancer, arthritis and other such degenerative diseases.
This beverage contains B-vitamins, antioxidants, glucaric acids, and natural healthy bacteria. Thus, it aids digestion, manages bloating, fights candida overgrowth, improves mental clarity, and helps stabilize one’s mood. Moreover, it enhances the absorption of nutrients from the food one consumes, is packed with probiotics which are healthy for the gut, and it also helps to detoxify the body.
These two comments by doctors who investigated the benefits of Kombucha will certainly convince you to start consuming Kombucha tea right away:
“Dr. Maxim Bing (1928) recommends the ‘Kombucha sponge’as a’very effective means of combating hardening of the arteries, gout and sluggishness of the bowels. By using good fresh culture a very favorable effect begins to take place, which in cases of hardening of the arteries expresses itself by a drop in blood pressure, a cessation of feelings of anxiety, of irritability and aches and pains, headache, dizziness, etc.
The sluggishness of the bowels and its concomitant symptoms can likewise speedily be improved. Particularly favorable results are obtained in cases of hardening of the kidneys and the capillary vessels of the brain, whereas hardening of the cardiac vessels is less favorably influenced.’
Dr. E. Arauner (1929) says that the “Kombucha culture has been used for hundreds of years by the Asiatic people of his homeland because of its surprising success as the most effective natural folk remedy for fatigue, lassitude, nervous tension, incipient signs of old age, hardening of the arteries, sluggishness of the bowels, gout and rheumatism, hemorrhoids and diabetes.”
(Valentine, T., 1993, Kombucha, a fermented beverage with real “Zing” in it, Kombu.de)
Ingredients needed for its preparation:
• 3 1/2 quarts filtered water
• 1 cup sugar
• 8 bags black or green tea
• 1-2 cups starter tea from last batch or store-bought kombucha
• 1 SCOBY(symbiotic colony of bacteria and yeast)
• 1 gallon glass jar (sterilized)
• A wood stirring utensil (never use metal with your SCOBY)
• Rubber band to secure cloth
First prepare the tea, using either 2 tablespoons of loose tea or 8-10 tea bags per gallon of hot water. Add 1 cup of regular sugar per gallon. Allow the tea to cool down to room temperature because if it’s too hot it will kill the SCOBY. Next, take the glass jar and pour the tea you’ve prepared and the starter tea into it.
Make sure your hands are completely clean and then gently place the SCOBY into the tea mixture. It should float. Take the cheesecloth, cover the jar with it and put the rubber band to secure it. Afterwards, put the jar in a warm place in your kitchen (70-75°F; 21-23°C), where there’s no direct light. Allow it to sit for about a week to ferment. Taste it to see if it’s done – its taste should be tart but still slightly sweet.
Once your kombucha is ready, pour it into glass bottles with airtight lids and keep them in the refrigerator.
You can add some fresh fruit or some grated turmeric and ginger to your kombucha to make it taste better as well as to boost its beneficial effects.
Michaelis, K. (n.d.) Kombucha Health Benefits. Retrieved August 19, 2015, from http://www.foodrenegade.com/kombucha-health-benefits/
The Food Matters Team. (2015, April 28). Kombucha (The Wonder Tea You Should Be Drinking). Retrieved August 19, 2015, from http://www.foodmatters.tv/content/kombucha-the-wonder-tea-you-should-be-drinking
Valentine, T. (1993). Kombucha, a fermented beverage with real “Zing” in it. Search for Health, Volume 1, No. 6, July/August. Retrieved August 19, 2015, from http://www.kombu.de/val-gwf.htm