All About Kombucha
October 4, 2008
Books written on the topic of Kombucha state that the first recorded use of Kombucha tea was during the times of the Chinese Empire of the Tsing Dynasty in 220BC. During that period, Kombucha was named “The remedy for immortality”, or “The Elexir Of Life.” There are actually 84 different names for the tea that can be made from it. Kombucha is the Germanized form of the Japanese name for the mushroom, and its now being used internationally. But rather than being a mushroom, it is a colony of yeast and bacteria.
You can make your own Kombucha tea. It’s really simple. If you can boil water, add sugar, and make some tea with it, you can definitely make Kombucha. On the Internet, you will be able to find complete Kombucha making kits with detailed guidelines of what to and what not to do. Depending on the tea used and the temperature it was brewed at, it tastes a bit like fizzy, something between an apple cider vinegar and champagne, although it is non-alcoholic.
It should be pointed out that none of the benefits of Kombucha have been evaluated by the Food And Drug administration, although thousands of people around the world have reported direct benefits from consuming Kombucha. Kombucha provides an effective way to detoxify the body, restoring the normal liver and kidney functions. A lot of people have reported a serious improve of energy levels and a feeling of well-being after drinking Kombucha. There are also folks who use it as a cure for hangovers. After regular use, some people notice an improvement in the quality of their skin or hair. The reasons for all those benefits are different and remain unexplained yet, but most will agree upon the fact that Kombucha does indeed make a difference in the lives of those that drink it regularly. Therefore, my advice to you would be to simply try it for yourself.
When undergoing a therapy with Kombucha, it’s important that you drink the first glass for the day in the morning, on an empty stomach, so that the variety of substances contained in Kombucha can be fully effective. Here is the comment made by German dr. Gunther: “One should drink Kombucha three times a day. Morning before breakfast, noon after food, and evening. It is known in pharmacology that absorption of certain active substances (e.g., certain fungicides) into the bloodstream or lymphstream is reduced if taken before meals. The small amounts of antibiotic substances contained in Kombucha are rendered especially effective when the beverage is taken in the morning on an empty stomach whereas, for example, the organic acids stimulate a better functioning of the digestive processes when the beverage is taken after the more ample midday and evening meals.”
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