The History of Kombucha
Kombucha an ancient health elixir that has been documented through the centuries dating back to 220 BC in Northeast China or at that time known as Manchuria Region.
Kombucha then spread to East Russia and then through to Germany and the rest of Europe and eventually the globe.
In China Kombucha is known as the 'Immortal Elixir' due to its many nutritional properties and in the 1950's & 60's was extremely popular as a health food/drink.
Kombucha is a sweetened tea that is fermented with a 'Scoby' Symbiotic Colony of Bacteria and Yeast'. These beneficial bacteria and yeasts are drawn in from the local environment feeding on the raw organic sugar and infusing many beneficial nutritional substances.
B vitamins in particular B1, B2 B3 B6 & B12 due to yeasts.
Amino Acids due to the bacteria it contains.
Vitamin C, natural fruit element.
Malic Acid due to the fermentation process.
Acetic Acid due to the fermentation process.
Lactic Acid due to the fermentation process.
Glucoronic Acid due to the fermentation process.
An array of beneficial bacteria & Yeasts
Pro-biotic and Pre-biotic Substances
Kombucha has scientifically been reported to improve overall well-being.
Scientific Research History;
In the early 19th Century many scientific research was carried out in Germany then towards the Mid-19th Century in Russia.
In a report for the Correspondence for the Association of Nature Researchers in Riga, 1915, Professor Bazarewski discovered that a folk-remedy called "Brinum-Ssene" is used by the Latvian population in the Baltic provinces of Livland and Kurland. This "wonder mushroom" was accredited with considerable healing properties for many diseases.
In 1917 Prof. Lindner reported a fermented mushroom tea that improves intestinal disorders plus is a treatment for haemorrhoids. Simultaneously Professor Rudolf Kubert released his findings that noted he found that Kombucha was very good against joint Rheumatism.
In 1927 Prof. Rd. Wilhelm Henneberg reports on a drink made with a mushroom called "Teakwass" in Russia. Used as a "remedy against all sorts of diseases, especially against constipation".
In 1927, Dr Madaus revealed in "Biologic Healing Arts" that the mushroom has the ability to regenerate cellular walls and for this reason is particularly helpful in arteriosclerosis. In the same year, H Waldeck reports of a chemist he met during World War I in Russia-Poland during 1915, who was able to cure him of his constipation by brewing him a Russian 'secret remedy'. He was trusted with the mushroom culture and told to always keep it with him as it was a master healer for many ailments and sicknesses.
In 1928 there was many scientific reports on Kombucha;
In 1928 Professor Dr. Lakowitz reported that headaches that originated from gastric digestive issues and nervous problems may be treatable with Kombucha. Lakowitz noted that Tee-Kwass (kombucha) was desirable for everyone to keep the digestive system in balance and treat digestive up-set.
Many more research reports came out at this time from Doctors such as Dr L Mollenda and Dr Maxim Bing.
In 1929, Dr E Arauner made the following announcement having considered all the latest research on the tea fungus, "In summary, one can say that the Kombucha mushroom or its extract, has proven itself as excellently prophylactic against diabetes, but especially against aging problems, such as arteriosclerosis, high blood pressure with its consequences such as dizziness, gout, haemorrhoids; for the very least it is a pleasant laxative." Dr Arauner also comments that doctors, biologists and professors have confirmed that Kombucha has surprising healing properties.
Over thirty years later, in 1961, Dr. Valentin Koehler wrote in the periodical "Medical Practice" about the medical effects of glucuronic acid and how that this natural method was giving courage to cancer patients. This sparked off a debate about the existence of the Kombucha culture and Dr. Koehler was encouraged with the results that he was observing in his patients. He considered that in the long term, Kombucha may well increase the overall performance of the immune system and boost interferon production. It seems to be that around the late 1950s and early 1960s that the scientific community became aware of the cancer healing properties of the fungus.
A few years later in 1964, in the publication "Cancer diagnosis based on Blood and the Treatment of Cancer, Pre-cancerous Conditions, and other Metabolic Diseases with Kombucha and Coli-Preparations" Dr. Rudolph Sklenar of Oberhessen concludes that it is able to produce an outstanding detoxification of the organism. Additionally, the glands are revitalized and the metabolism is considerably enhanced.
For cancer patients, this detoxification process that is triggered by the ingestion of glucuronic acid (a powerful antioxidant) is good news indeed, for many medical specialists feel that there is a direct link between the overall toxicity of the body and the potential for the onset of tumours and other malignant growths. In several of his books, Alexander Solzhenitzyn relates how he considers his cure from stomach cancer was due to the discovery of Kombucha whilst he was in prison.
In 1987, Dr. Veronika Carstens, recommends Kombucha in a series called "Help from Nature - My Remedies against Cancer" with the words: "Kombucha detoxifies the organism and enhances the metabolism; this improves the defense capacity." In the Netherlands, A J Lodesijkx of Ermelo - a natural healing specialist - describes the health-giving benefits of the fungus in his book "Life without Cancer". He concludes that the Kombucha fungus has strongly antiseptic properties. It purifies the glandular system and promotes the elimination and neutralization of uric acid. He concludes that the fermented beverage is an excellent remedy for gout, rheumatoid arthritis, kidney stones, intestinal dysbacteria and early stages of cancer due to its influence on disease causing endobionts. (Red corpuscles are eliminated by these endobionts when the pH of the blood shifts unfavourably to the alkaline side.) Kombucha is considered to be unique in that it actively re-balances the blood pH and thus helps to counter any disease processes that are in operation.
A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungushttp://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12073/full