Kombucha: Nature’s Wonder Drink?

Kombucha Tea

When I first sampled this bubbly, semi-sweet, pseudo-sour beverage for the first time, I was dumbfounded. What was this effervescent concoction?

Kombucha Tea isn’t new. Many historians cite its usage as far back as 221 BCE, where it was used in multiple Chinese dynasties. This living drink has been used to treat and cure a large variety of ailments – from crow’s feet to goiters.

Often dubbed “The Ancient Elixir”, Kombucha’s mysterious qualities have helped make it what it is today, a popular, addicting, living drink enjoyed by humans from all walks of life.

Much like beer, Kombucha is a fermented substance, given its flavor and medicinal properties by a symbiotic relationship formed between beneficial bacteria and yeast.

Kombucha is made by fermenting brewed tea and sugar with the cultured medium, called a “mushroom” or “mother” and commonly, ‘scoby’ (which stands for “Symbiotic Culture of Bacteria and Yeast”). This mother culture is a leathery, solid mass, resembling a layered pancake, taking the shape of whatever container it’s in. Its thickness varies depending on how long it has been allowed to grow and the acidity of the tea medium it’s living in.

The yeast in the Kombucha scoby act much like the yeast in beer, converting present sugars into alcohol and carbon dioxide. But unlike beer, the beneficial bacteria in Kombucha then convert the alcohol into organic acids, such as glucuronic acid, gluconic acid, lactic acid and acetic acid. So yes, the rumors are true, Kombucha tea does contain alcohol, but the content usually isn’t higher than 1-2%.

Health Benefits

As previously mentioned, one of the most unique attributes of Kombucha is its high content of naturally healing acids. This assortment of acids has an array of health benefits. Glucuronic acid, a compound naturally produced by the body, may be our most important detoxifier. When toxins enter the liver, this acid chemically binds to them, where they are then flushed from the system by the kidneys.

Glucuronic acid is also essential in forming glucosamines, the crucial components of the cartilage, collagen and fluids which make up and help lubricate our joints. The ability to form important lubricates for our joints makes Kombucha an excellent natural remedy for treating arthritis, inflammation and other joint related problems.

Another noteworthy ingredient found in Kombucha is lactic acid. While you may associate this acid with aching, cramping muscles, several studies show that lactic acid may play an essential role in our digestive system and can help improve muscle function.

Last but not least, Gluconic acid also has many health benefits. Produced by the bacteria in the Kombucha scoby, this acid is shown to help fight candida, or bodily yeast, which is a major contributor to fatigue, inflammation and sugar cravings.

Like yogurt, Kombucha contains beneficial live bacteria. Studies show that these good-for-you critters, called probiotics, can help build a healthy digestive system, prevent vaginal and urinary tract infections in women, ward of bodily infections and prevent the development of allergies in children. Ingesting good bacteria also helps ward off the bad bacteria, which contribute to a gamut of health problems.

Another highlight of Kombucha? It’s antioxidant content, of course! Because Kombucha tea is actually made from tea, it contains the same antioxidants as your favorite leafy-steeped beverages. Kombucha can be made from: black, green or white tea. All of these teas are standouts in their antioxidant levels, making them ideal for fighting free radicals (harmful particles that contribute to cancer, premature aging and heart disease).

Studies have shown that a diet rich in antioxidants helps our bodies build and strengthen a healthy immune system, improve nutrient absorption, promote organ function and fight disease. In short, the more antioxidants you can add to your diet, the better and Kombucha is an excellent source of millions of these disease-fighting compounds.

Where do I find it?

Kombucha can be found at your local health food store since most major grocers don’t yet carry it. If you are feeling experimental, Kombucha is also very easy to make at home! To brew your own batch of this wonderful elixir, you’ll need to find a friend who brews it and can give you a ‘scoby’ culture of your own.

You can also grow your own ‘scoby-baby’ from store bought Kombucha. Several sites online can help direct you too. All you’ll need is sugar, black, green or white tea, filtered water and the scoby. The process takes roughly 3-4 weeks, and is an incredibly efficient way to fuel your Kombucha addiction if you’ve already acquired one.

While the scientists may still be undecided, we love Kombucha and the way it makes us feel! If you haven’t tried it, go out and grab a bottle of this cold, fizzy treat for yourself. You will discover something tasty to say the least!

Watch the FGN team do a Kombucha taste test!

FeelGoodNow Contributor: Lucy Anne Kagan

When she isn't studying food policy or working with non-profit Apple Seeds Inc., to educate children about healthy eating habits, Lucy spends her time in a cowboy hat, riding pretty ponies through the wilderness. She has a propensity for running and wishes she lived in a world where fast food was non-existent, naps were mandatory, and all cows ate nothing but grass.


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