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People from all over the world claim drinking Kombucha provides relief from many physical ailments. While it may not be the cure to all the ills of mankind, it is a traditional fermented beverage used in many cultures to promote well-being. When Kombucha is correctly and thoroughly fermented, reported benefits from testimonials state that it:

Vitalises the physical body and adds energy {including sexual energy}
Improves male and female fertility. Aids in the maintenance of joints and connective tissues.
Cleanses the colon and gall bladder. Helps to provide healthy digestion. Through improved digestion, assists the absorption of nutrients from food. Regulates bowel movements, Helps regulate the appetite and assists weight loss. Harmonises the metabolism and thickens hair and strengthens fingernails.

Kombucha is safe for both Children and for pregnant women when used as recommended.


When Kombucha is thoroughly and correctly fermented, it consists of acetic acid, carbonic acid, vitamins C, B1, B2, B3, B6, B12, B15, various beneficial enzymes and essential amino acids, folic acid, gluconic acid and lactic acid, as well as usnic acid-a natural product of fermentation, suppressing development of micro-organisms not belonging to the Kombucha culture.

A well and professionally fermented Kombucha will have a slightly acidic taste, since through the fermentation process the sugar has been converted first into alcohol and subsequently into valuable lactic and other soluble organic acids.

B vitamins serve many purposes, for example, aiding in the proper conversion of carbohydrates.

Gluconic acid is a product of the breakdown of glucose and acts as a food preservative.

Glucuronic acid found in Kombucha is also one of the most important elements produced in the liver. It is used by the body to bind any toxins which have invaded the body, or are the result of natural bodily functions such as digestion. Once bound by glucuronic acid, toxins can be expelled from the body and are not re-absorbed.

Carbonic acid and Carbon Dioxide are a natural product of the yeast acting upon the sugars during the fermentation process. Carbon Dioxide, as well as the .05% alcohol produced in this process, has extensive anti-microbial properties.

These beneficial components may only be found in Kombucha when it has been produced after a long, thorough and professionally controlled fermentation procedure. For Faq files and other peoples opinions see Tonic Health Drinks 'Kombucha'. See also GŁnther Frank's excellent handbook "Kombucha - Healthy beverage and Natural Remedy from the Far East"