The earliest documented consumption of Kombucha tea dates back to the Chinese Qin Dynasty of 221BC. In ancient documents from that period, kombucha tea is referred to as 'The elixir of life', while the spiritual Zen Masters regarded Kombucha as a source of chi – a revitalizing life energy that aligns and harmonises the body and mind with the soul. The Japanese Samurai warriors often carried Kombucha tea in their hip flasks to replenish their energy levels during battle.
Kombucha - a Nutritious Food
The Kombucha beverage should be regarded principally as a food unusually rich in nutritive properties, rather than just a health drink. As in yogurt, the bacteria are a great source of nutrition, but in addition Kombucha has a wide range of organic acids, vitamins and enzymes that give it its extraordinary value. It contains the range of B vitamins, particularly B1, B2, B6 and B12, that provide the body with energy, help to process fats and proteins, and which are vital for the normal functioning of the nervous system. There is also vitamin C which is a potent detoxifier, immune booster and enhancer of vitality. Tea and Sugar's Role in Kombucha Tea (Camilla sinesis) is very nutritious, especially in its unfermented green form. It is high in fluorides and has anti-carcinogenic properties; it provides nitrogen, minerals, vitamins, and other substances essential for nutrition, and promotes the growth of the micro-organisms and the cellular construction of the Kombucha culture. Green tea is also high in vitamin C. Sugar plays an essential part in Kombucha's brewing process, providing a nutrient solution for the culture, assisting in the feeding and respiration of the micro-organisms, and activating the yeasts. It also gets the fermentation process going. The yeast cells make certain organic acids, vitamins and supplementary yeasts, while the bacteria produce carbonation, ethanol and other organic acids. The bacteria break down the sugars into acetic acid and carbon dioxide.
Read More on Additional Health Benefits offered by Kombucha.
As trade routes expanded beyond the Far East, Kombucha spread via travellers and traders to India, Russia and Eastern Europe, arriving in Germany around the turn of the 20th Century. Kombucha tea was soon being enjoyed throughout Europe until World War II broke out and, with it, the rationing of the two essential ingredients for metabolising Kombucha: tea and sugar. By the early 1960s, Kombucha's popularity started to take off again.
There is an area in Russia called Kargasok, where people usually live to be over a hundred years old. At that advanced age, they enjoy excellent health and are active and valued members of society. Disease and degenerative afflictions are virtually unknown. Their lifestyle is unhurried and simple, their diet healthful, and great value is placed on family, community, morality and work ethics. When asked, these centenarians attribute their longevity not only to their lifestyle but also to a Yeast Enzyme Tea which they drink daily, as part of their diet. This tea, which has been used for generations is reported to have miraculous healing properties for conditions ranging from cancer and Parkinson’s disease to hair loss and other symptoms of aging. This beverage which is loaded with protein, B-complex vitamins, amino and other vital health promoting acids, serves to improve metabolism and assimilation and acts to detoxify and purify the entire body. It is also known to have a dramatic positive effect on the immune system! |
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The Kombucha beverage should be regarded principally as a food unusually rich in nutritive properties, rather than just a health drink. As in yogurt, the bacteria are a great source of nutrition, but in addition Kombucha has a wide range of organic acids, vitamins and enzymes that give it its extraordinary value. It contains the range of B vitamins, particularly B1, B2, B6 and B12, that provide the body with energy, help to process fats and proteins, and which are vital for the normal functioning of the nervous system. There is also vitamin C which is a potent detoxifier, immune booster and enhancer of vitality. Tea and Sugar's Role in Kombucha Tea (Camilla sinesis) is very nutritious, especially in its unfermented green form. It is high in fluorides and has anti-carcinogenic properties; it provides nitrogen, minerals, vitamins, and other substances essential for nutrition, and promotes the growth of the micro-organisms and the cellular construction of the Kombucha culture. Green tea is also high in vitamin C. Sugar plays an essential part in Kombucha's brewing process, providing a nutrient solution for the culture, assisting in the feeding and respiration of the micro-organisms, and activating the yeasts. It also gets the fermentation process going. The yeast cells make certain organic acids, vitamins and supplementary yeasts, while the bacteria produce carbonation, ethanol and other organic acids. The bacteria break down the sugars into acetic acid and carbon dioxide.
Read More on Additional Health Benefits offered by Kombucha.