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Kombucha Culture - More on This Tea Culture's Use, Benefits, and Effects
| Kombucha culture or Manchurian tea is known throughout the world by many cultures, where it is taken as a daily health tonic and used as a home remedy. Although it is called a mushroom, it is not a mushroom at all as it does not produce spores or "fruit". The kombucha mushroom or scoby can be describe as a light brown or creamy white disk that grows on top of the liquid tea/sugar mixture and will take the form of the container that is in, which is why most look circular in the pictures you may see. Again it is not a mushroom at all, but really a yeast culture that has a symbiotic relationship with various bacteria which duplicates itself during each brewing cycle. The correct name for the kombucha mushroom is a S.C.O.B.Y - "symbiotic culture of bacteria and yeast." The culture or scoby may look fragile, but it is really thick and leathery in consistency. The finished brewed tea should be regarded principally as a live food unusually rich in nutritive properties. The finished fermented product taste something like cider with nice fizz. As with yogurt or miso, the bacteria and cultures of kombucha are a great source of nutrition, aiding in metabolic function and balance. |
More on Culture of Kombucha Mushroom and How it Helps the Body
| Metabolic balancing and detoxification is accomplished through the actions of several acids naturally present in the tea. The first is glucuronic acid, which is normally produced in the liver, a powerful detoxifier. It effects are being able to pull toxins, including environmental toxins such as pesticides, herbicides, from the body. It also helps in the removal of metabolic waste products, such as uric acid and cholesterol. Research believes that glucuronic acid, a by-product of kombucha, aid in enhancing the body's immune system as part of this detoxifying support. Another acid contained within kombucha is lactic acid. Lactic acid helps to increase the body's energy supply by increasing oxygen levels in the blood and enhancing cellular respiration. It also helps to balance the pH of the blood and supports liver functions. This acid encourages the growth of beneficial bacteria in the intestines, which in turn, improves digestion and aids the body in breaking down nutrients. Kombucha cultures or Manchurian tea also contains other important organic acids such as acetic acid, an antiseptic that inhibits the growth of harmful bacteria. Usnic acid, a natural antibiotic, and gluconic acid which helps to protect the digestive tract. Also contained is malic acid which aids in preventing muscle fatigue and oxalic acid which stimulates energy at the cellular level. This is just the beginning of the beneficial substances contained within the cultured tea. However since the kombucha/Manchurian tea is a living organism the composition is not standardized and may vary from batch to batch. The type of tea used, steeping time of the tea, amount of time that the tea is allowed to ferment, and the strength of the kombucha culture all effect the potency of the finished product. This is one reason to obtain a fresh culture and to use organic ingredients when brewing your own batches of tea. |
Although effects from drinking
Manchurian tea (Kombucha) are
individual, the most commonly
observed are:
· balancing the metabolism
· cleansing the blood and regulating the
acid/alkaline levels in the body
· improving liver, gall bladder and
digestive function
· detoxifying the body and enhancing
the immune system
· raising energy levels
Manchurian tea (Kombucha) are
individual, the most commonly
observed are:
· balancing the metabolism
· cleansing the blood and regulating the
acid/alkaline levels in the body
· improving liver, gall bladder and
digestive function
· detoxifying the body and enhancing
the immune system
· raising energy levels
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