Health Benefits Of Kombucha (And Why You Should Be Drinking It)
Kombucha, which is produced by fermenting black or green tea with SCOBY (symbiotic colony of bacteria and yeast), has a long history of use and a highly debated origin. However, many believe kombucha first appeared in Asia during the Chinese Tsin Dynasty, in 212 BC. It was during this time that kombucha earned the name, Tea of Immortality, due to its powerful health benefits. Kombucha is made up of vinegar, B-vitamins, enzymes, probiotics and a high concentration of acetic, gluconic, and lactic acid.
What Can Kombucha Do For You?
- Enhance Immune Support
- Prevent Cancer
- Aid Digestion
- Increase Energy
- Keep The Doctor Away!
Enhance Immune Support
The probiotics and antioxidants found in kombucha play a direct role in supporting the immune system. Antioxidants pair with free radicals, preventing them from damaging immune cells. The powerful antioxidant known as DSL is present in kombucha.
Kombucha is rich in a great deal of bacterial acids and enzymes that your body naturally produces to detoxify itself. These bacterial acids and enzymes help to reduce the pancreatic load and lessen the burden on the liver.
High amounts of glucaric acid have been found in kombucha. Glucaric acid has been shown, in recent studies, to assist in the prevention of cancer. There have been countless people who claimed that drinking kombucha actually cured their cancer, including President Ronald Reagan.
The human digestive tract is home to a multitude of different types of bacteria. These bacteria help our bodies break down food and absorb vital nutrients. When we take antibiotics to destroy harmful bacteria, those friendly bacteria in our digestive tracts are also destroyed. Kombucha has high levels of probiotics, which help repopulate the digestive tract with friendly bacteria.
During the fermentation process of kombucha, iron is released from the black tea. The iron content in kombucha, along with the B-vitamins and a minute amount of caffeine, is responsible for the increase in energy after consumption.