Kombucha is a living health drink made by fermenting tea and sugar with the Kombucha culture. The result can taste like something between sparkling apple cider and champagne, depending on what kind of tea you use.
The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as “The Tea of Immortality”.
Kombucha tea has been reported to be a cure-all for a wide range of conditions including baldness, insomnia, intestinal disorders, arthritis, chronic fatigue syndrome, multiple sclerosis, AIDS, and cancer.
Supporters say that Kombucha tea can boost the immune system and reverse the aging process. Kombucha tea is said to contain antioxidants, compounds that block the action of free radicals (activated oxygen molecules that can damage cells). For people who have cancer, proponents claim the tea can improve the body’s defenses (especially in the early stages of cancer) by detoxifying the body and enhancing the immune system. After the body has been detoxified, the tea is said to help repair and balance the body and fight off disease.
In rats it’s been shown to protect against stress and improve liver function.
Kombucha is available commercially and can be made at home by fermenting tea using a visible, solid mass of yeastand bacteria which forms the kombucha culture which is often referred to as the “mushroom” or the “mother”.