Kombucha Part 2
So, how are you doing? Have you started your kombucha yet? Let me know by commenting!
Many of you are curious about Kombucha – Here’s some info to get you started!
What is Kombucha
Kombucha is made from sweetened tea (usually black tea, but sometime green tea as well) fermented by a symbiotic colony of bacteria and yeast. The result is a restorative elixir that has cancer fighting properties, and improves arthritis and other degenerative diseases. It is rich in vitamins and other nutrients such as Vitamin B, Glutamic acids and antioxidants along with many therapeutic benefits.
A Little History
As with most places, during the 19th century Russia noticed a remarkable increase in cancer rates. Soviet researchers looked at cancer rates by region and noticed that in certain geographical areas some populations were practically immune to cancer while in other areas the people seemed to be suffering from a cancer epidemic. As they looked closer at those areas, they noticed a correlation between high levels of Kombucha intake and lower cancer rates. Russia and Germany conducted many studies on the health benefits and potential cancer fighting properties of Kombucha during the 1800s. Unfortunately, most of that data was lost during the cold war and political transitions.
During these political transitions the West was becoming more aware of Kombucha. However, only recent have more of us heard of this powerful antioxidant. Unfortunately, as is typical in our culture, there are no studies into the health benefits of Kombucha because there is no profit to be made by corporations or big pharma…after all, it only costs about fifty cents per gallon to make at home.
Without further ado….
Here is Part 2!
If you are making your kombucha from scratch this will be useful later on – don’t forget to bookmark this page!
