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SYNOPSIS FOR DOCTORS

KOMBUCHA, an ancient oriental fermented tea remedy, can be traced back to 414BC. It is known by 60 other names in various parts of the world. Over time it has been consumed by millions including emperors, a czar and even an American President.

The Kombucha mushroom or fungus, is in a gelatinoid membrane form shaped like a flat disk and is a symbiosis of yeast cells and different bacteria. Most researchers agree the culture contains saccharomyces ludwigii, saccharomses apiculatus varieties, bacterium xylinum, bacterium xylinoides, bacterium gluconicum, schizosaccharomyces pombe, acetobacter ketogenum, torula varieties, pichia fermentans and other enzymes.

The culture usually floats on top of sweet black or green tea. During the fermentation period of 8 to 14 days the culture transforms the tea into a mixture that contains 0.5 to 1.0% alcohol, useful enzymes, glucuronic, lactic, carbonic, oaxaloic, usnic and amino acids. Other products are produced including substances with antibiotic, antiseptic and detoxifying properties. This refreshing microbiological drink also includes B1, B2, B3, B6, B12 and C vitamins. Three 4 ounce glasses a day is generally considered sufficient to produce the desired results.

It is a powerful detoxifier and immune booster. Many experience increased energy levels. Others report improvement in arthritis, migraines, less pains, better digestion, allergy relief, cleansing of the arteries, leveling out of blood pressure and glucose and faster healing. Some also report improved mental health and less anxiety. Many diseases and conditions originate in the bowels and some medical treatments cause the digestive system and bowels to not function properly. Hippocrates is credited with the saying "death sits in our bowels". Kombucha is very beneficial in rebuilding colon flora.

Kombucha is not a cure all but does work at the cellular membrane level to aid the body's systems to return to a more normal state. Any benefit obtained from Kombucha is a result of a system or function whose improvement allows the body to heal itself. Improved immunity and disease resistance is generally attributed to Kombucha's ability to create a hostile environment for pathogens and the strengthening of the body's systems.

Calories in Kombucha are difficult to determine but an average would be 3 grams of simple monosaccharide sugar per 100 grams of liquid. This can increase or decrease depending on many variables including length of fermentation, temperature in room, age of culture etc etc. The tea is not recommended for lactating women.

Some prefer the Kombucha drops (extract) which most report are 60 to 80% as effective as the fermented tea. The drops are prepared by pressing the moisture out of the culture and adding pure grain alcohol (ethanol) or vinegar as a preservative. The drops contain no added sugar and when 20 or so drops are added to 8 ounces of water the taste difference compared to plain water is negligible. The alcohol content is so minute it would be difficult to measure. Three doses a day is considered the maximum. Many start on the drops first then later add the tea. Others that don't have a taste problem with the slightly acidic taste of the tea prefer to use the tea in conjunction with the drops from the start.

In using something new one should always take smaller doses to begin with and progress to the maximum amount slowly. Three 8 ounce glasses of Kombucha drops in water scattered through the day is the maximum and taking more will not improve the results. Those with medical conditions should seek the advice and counsel of their primary medical provider before using either the tea or drops.

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