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What Is Kombucha? Kombucha is a living symbiotic colony of beneficial yeast and bacteria collectively named “Kombucha.” Kombucha is greater than the sum of its parts. To prepare a batch of Kombucha, we make an infusion of water, sugar, tea and Kombucha culture placed in a warm ambient environment. The warm ambient temperature supports a natural fermentation process where the sugar is consumed and converted by the microorganisms of the Kombucha culture. After thorough fermentation, the process results in myriad health promoting by-products: probiotics, organic acids, enzymes and B-Vitamins. We call this nutrient rich creation the Healthy Living Tonictm. Sally Fallon, author of Nourishing Traditions writes: "It seems surprising, even ironic, to conclude a health food cookbook, in which we have warned against sugar, yeast and tea, with a tonic made from sugar, yeast and tea! But the Kombucha “mushroom” (which is actually a symbiotic colony of yeast and bacteria) acts on sugar and tea to produce not only acetic and lactic acid but also small amounts of a potent detoxifying substance, glucuronic acid. Normally this organic acid is produced by the
liver in sufficient quantities to neutralize toxins in the body-
whether these are naturally produced toxins or poisons ingested
in food and water. However, when liver function becomes overloaded,
and when the body must deal with a superabundance of toxins from
the environment- certainly the case with most of us today- additional
glucuronic acid taken in the form of Kombucha is said to
be a powerful aid to the body’s natural cleansing process,
a boost to the immune system and a proven
prophylactic against cancer and other degenerative diseases.
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