So when you read the label on a bottle of store-bought kombucha, the myriad health claims that the tea supports digestion, metabolism, immune system, appetite control, weight control, liver function, body alkalinity, anti-aging, cell integrity, along with healthy skin and hair all stem from the beneficial bacteria lactobacillus acidophilus, and dozens of various probiotic strains.
Immune defense, better digestions, relief of IBS, prevention of kidney stones, are all proven probiotic benefits. A German study of 479 participants found that daily supplementation of probiotics during a three-month period shaved two days off common cold episodes and reduced the severity of symptoms (Source: American Journal of Clinical Nutrition). The term "probiotic" means "for life," and applies to any supplement/food containing live bacteria, i.e., friendly microbes that dissolve the harmful microorganisms and cholesterol in the gut. PROBIOTICS ARE THE NEW BLACK AND KOMBUCHA HAS 'EM. The kombucha culture is, therefore, a real tiny biochemical factory." The kombucha culture feeds on the sugar and, in exchange, produces other valuable substances which change into the drink: glucuronic acid, glucon acid, lactic acid, vitamins, amino acids, antibiotic substances, and other products. The culture is placed in sweetened black or green tea and turns the tea into a sea of health-giving acids and nutrients. It is a symbiotic culture of yeast and other microorganisms. Frank, considered by many to be the world authority on kombucha, says "the kombucha culture looks like a white rubbery pancake. Kombucha (kom-BOO-cha), has been called "the tea of immortality" for thousands of years! And at a very reasonable 30 calories per 8 oz (2 grams sugar), it won't break the nutritional bank! If you are a kombucha newbie, ask around your organic or "foodie" circles, and they'll likely sing the praises of this wonder beverage. Kom-Bu-What? It's a fermented tea sold in many stores that has garnered a very loyal following.
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