Kombucha

Kombucha is a fermented beverage prepared from a mushroom (Fungus japonicus). Known as kombucha tea, the drink is touted for its health-promoting properties. It is also called Manchurian mushroom tea, Manchurian fungus tea, Kwassan, combucha tea, and champagne of life. During fermentation and preparation, the kombucha membrane becomes a tough gelatinous cover composed of several different yeasts (one-celled fungi) and certain nontoxic bacteria derived from the air, similar to a sourdough bread starter. When the fungus is fermented in a mixture containing water, black or green tea, sugar, and vinegar (or other fermentation source), the microorganisms combine into a complex fermenting culture. This culture produces several compounds that have been considered health tonics over the centuries. Kombucha also contains several B vitamins and vitamin C. The tea is said to have a unique, but pleasant taste. The membrane surface of the kombucha is also edible.

Kombucha tea is taken as a general health tonic. Claims are made for its use as a remedy for specific health conditions and diseases. It is used to introduce and improve healthy intestinal flora and bacteria, as an energy-enhancing tonic, and as a detoxifier in helping to remove pollutants. It is taken to strengthen the immune system after an illness, stimulate hair growth, improve arthritis and skin conditions, and as a health tonic for cancer and autoimmune deficiency syndrom (AIDS) patients.

Kombucha tea contains significant amounts of the B complex vitamins, as well as vitamin C and minerals. It contains a small amount of alcohol (higher than 1%), which is produced during fermentation, and small amounts of methylxanthine stimulants. Teas do not contain caffeine, but they do contain methylxanthine alkaloids, a similar stimulant