Fancy A Brew - Kombucha

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Fancy a Brew

Healthy culture Kombucha when brewed with tea and sugar makes a drink

thats refreshing and nutritious with immune enhancing qualities.

Loveless finds out more. A glass of fungus may not be your idea of a healthy

drink however many swear by the revitalizing and curative effects of the

amber fluid Kombucha. The liquid is produced by a jellyfish like fungus

which, when combined with the correct amount of tea and sugar reproduces a

baby-product. This by-product of the culture is a fruity, slightly fizzy

fluid which when drunk regularly can have superlative effects.

The exact history of Kombucha is unknown, however it has been traced as far

back as 221 BC when the Tsin Dynasty of the Chinese Empire called it the

elixir of life or Divine Tsche. It found its way across to Russia in the

1800s where it became established as a folk remedy for health maintenance

and delaying aging. From Russia it spread to Europe but due to a shortage of

sugar and tea during the Second World War fermentation of Kombucha was

restricted. However post-WW2 it sprung to prominence again when it

transpired that two communities in high-risk cancer areas in Russia had been

protected from dangerous environmental pollution. They had been drinking

Kombucha.

What exactly is it? Kombucha is a living organism described in the Kombucha

Tea handbook as, " a symbiosis of bacteria and yeasts living together in a

cellulose pancake-like culture, nourished by an infusion of sugar and tea. "

In its raw state Kombucha looks like a smooth creamy white pancake with a

rubbery texture. It is often referred to as a scoby, short for symbiotic

culture of bacteria and yeasts. When the Kombucha culture is placed in the

prepared infusion of green or black tea and sugars, the fermentation and

oxidation processes take place.The chemical reaction is not dissimilar to

that of the production of wines and beers, however the alcohol content of

Kombucha is very low, only 0.5 %. With every brew of Kombucha made, another

new layer or culture will form on the liquid which can either be left to

thicken the scoby or be refrigerated as a spare culture. The remaining

liquid is known as Kombucha tea and contains vitamins, minerals, enzymes and

health-giving organic acids. How does it work? Kombucha works with the

microbiological life in the body rather than destroying them as in

antibiotic use, this process is known as probiotics. A healthier intestinal

flora is developed, producing bacteria similar to acidophilus bacteria in

live yoghurt. This results in a healthier gut, which is crucial for the

functioning of the whole body. There are many health benefits to drinking

Kombucha regularly. It can improve digestive problems, chronic fatigue

syndrome, arthritis and help alleviate allergies. Other benefits include

increased energy, a balanced metabolism and cleansing of the blood.

Particularly beneficial organic acids present in Kombucha include glucuronic

acid, which is the bodys most powerful detoxifying agent and lactic acid,

which is essential for a healthy digestive system. The acidity or pH is

normalized as well which is required for good health and is believed to help

in the prevention of cancer. The most important function of Kombucha is its

ability to balance the metabolism. This results in it reaching a persons

own weakness or imbalances, rather than being purely symptom specific.

Naturally then, the body strengthens in immunity and well-being increases.

The fermentation of tea that is required to make Kombucha should be real

tea and not herbal tea. Different strands of tea can be used, from black to

white. Black tea will produce an amber brew with a deep rich flavour. Oolong

tea, halfway between green and black, combines the taste and colour of the

two. Green tea makes a light flavoured tea with a greenish tinge. The rarest

of all teas and the most delicate is White tea, which contains about three

times as many antioxidant polyphenols as green tea.

As well as being a nutritious health drink that has internal benefits.

Kombucha also has a multitude of other uses. As a cream, in the bath or as a

compress, Kombucha can help First Aid conditions such as insect bites,

sunburn and conjunctivitis. It can also be used in the kitchen as a baking

ingredient and in the bathroom as a beauty supplement in the form of a

facemask, deodorant and mouthwash. Although Kombucha is a recognized

self-empowering way to gain better health, it does not claim to be a

cure-all. Other factors need to be considered such as diet, exercise and

lifestyle. What Kombucha does offer though is a preventative therapy to

keeping the body functioning well through its supply of nutrients and vital

organic acids. What better way to stay healthy then during the winter months

then through the brewing of a cuppa.

Copyright 2004. Yoga Magazine Limited.

The editorial content of Yoga Magazine should not be used as a substitute

for professional healthcare.

Always consult your doctor before starting a new exercise regime.

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