About Kombucha

Kombucha is fermented tea. It has various names in other countries such as. Tea Kvass (meaning Tea Wine), Chayniy Grib, Karagasok Tea (Siberia), Manchurian Mushroom Tea, The Divine Tsche, Mo Gu, Cembuya Orientalis, Tschambucco, Kwassan, Pichia Fermentans, Volga-Spring, Brinuma-Ssene (Wonder-Mushroom), Hongo Chino (Spanish), Russian Mother, Champignon de Longue Vie (France), etc.

Kombucha is a powerful detoxifier and pro-biotic health tonic. It is made from sweet tea which is fermented with a special Symbiotic Culture Of Bacteria and Yeasts (a SCOBY). The metabolic by-product of the fermentation process, via tea and sugar, include gluconic and glucuronic acids, the L-lactic acid(+), acetic acid, carbonic acid and vitamin B1, B2, B3, B6, B12, Folic acid and various enzymes.

Glucuronic acid detoxifies the body by reacting with toxins and pollutants making them water soluble and facilitating elimination either through the urine or bile, This process called "glucuronidation" is one of the body's most important natural detoxification pathways. The liver produces glucuronic acid for this purpose and the toxic material normally passes out through the intestine. But many undesirable bacteria commonly growing in the intestine produce an enzyme called beta glucuronidase. This enzyme breaks the bond with the toxins (reversing the material causes the liver to process them again and this whole cycle repeats. This can lead to toxic overload and a wide range of possible symptoms, from as mild as having lower than normal energy to severe debilitating ilnesses.

Kombucha helps the body detoxify itself and helps prevent toxic overloads in at least 2 ways:

• Kombucha contains substantial quantities of glucuronic acid (typically from 2 to 4 g/liter)
• Kombucha contains good bacteria and yeast which regulate gut flora. This in turn reduces beta glucuronidase production which helps the toxins go through the intestine without being reabsorbed.

Although the powerful detox and probiotic functions of kombucha are probably the most important aspects, the numerous nutrients and enzymes which it contains could also play a role in maintaining health and vitality as well. The virtamin B12 produced could be useful for vegetarians.

Analysis of the Fungus and Tea
The fungus is a  jely-like membrane form of a Symbiosis Of Yeasts and Bacteria.
The principal yeasts is Schizosaccharomyces Pombe; others varyingly include Saccharomyces Ludwigii, torula spp, and apiculatus types, Pichia Fermentants and Mycoderma. Principal bacteria varyingly include Acetobacter katogenum, aceti/ pasteurianum. The acetic acid bacteria produced are strongly antagonistic to streptococci, flexner and shigella rods.

The metabolic by-products of the process, via tea and sugar, include gluconic and glucuronic acids, the L-lactic acid (+), acetic acid, carbonic acid and vitamins B1, B2, B3, B6, B12, folic acid and various enzymes.
0.5% to 1% alcohol is produced as well.

Glucuronic acid, apart from its detoxifying ability, builds important polysaccharides such as: Hyaluronic acid needed for connective tissues: used in maintaining good skin health and joints. Chondroitin sulfate, the basic substance in cartilage, also good for  skin health.
Mukoitin sulfate for the vitreous of the eye.