Kombucha Health Benefits

by Kristen Michaelis 195 Comments | Affiliate Disclosure

Have you heard of Kombucha, the beverage the ancient Chinese called the Immortal Health
Elixir? Its been around for more than 2,000 years and has a rich anecdotal history of health
benefits like preventing and fighting cancer, arthritis, and other degenerative diseases.
Made from sweetened tea thats been fermented by a symbiotic colony of bacteria and yeast (a
SCOBY, a.k.a. mother because of its ability to reproduce, or mushroom because of its
appearance), Kombucha didnt gain prominence in the West until recently.
In the first half of the 20th century, extensive scientific research was done on Kombuchas health
benefits in Russia and Germany, mostly because of a push to find a cure for rising cancer rates.
Russian scientists discovered that entire regions of their vast country were seemingly immune to
cancer and hypothesized that the kombucha, called tea kvass there, was the cause. So, they began
a series of experiments which not only verified the hypothesis, but began to pinpoint exactly what it
is within kombucha which was so beneficial.
German scientists picked up on this research and continued it in their own direction. Then, with the
onset of the Cold War, research and development started being diverted into other fields. It was only
in the 1990s, when Kombucha first came to the U.S., that the West has done any studies on the
effects of Kombucha, and those are quite few in number. As is typically the case in the U.S., no
major medical studies are being done on Kombucha because no one in the drug industry stands to
profit from researching a beverage that the average consumer can make for as little as 50 cents a
gallon.
Thanks to its rising commercial popularity in the last decade, the older Russian and German
research has been made available in English to Westerners, and a few wide-spread anecdotal
surveys have been sponsored by Kombucha manufacturers, but thats about it. While there are
limited amounts of research done on the beverage, there has been lots of research done on many of
the nutrients and acids it contains in large quantities (such as B-vitamins, antioxidants, and glucaric
acids).
Regardless of the lack of scientific evidence, the fact remains that this beverage has 2,000
plus years of tradition behind it and an ardent and addicted following.

What are the health benefits of Kombucha Tea?

Kombucha Health Benefit #1 Detoxification
Detoxification produces healthy livers and aides cancer prevention. One of kombuchas greatest
health benefits is its ability to detox the body. It is rich in many of the enzymes and bacterial acids
your body produces and/or uses to detox your system, thus reducing your pancreatic load and easing
the burden on your liver. Kombucha is very high in Glucaric acid, and recent studies have shown
that glucaric acid helps prevent cancer. I know 2 people in my immediate circle of friends who have
had cancer (pancreatic and breast) and fought it into remission without any chemo or radiation

therapy. Instead, they warded it off by detoxing their lives (going 100% organic, removing chemical
cleaners and agents in their home, changing their diet to be at least 80% raw or fermented, etc.)
Central to the detoxification process was drinking Kombucha regularly. Even Alexander
Solzhenitsyn, the recently deceased Russian author and nobel-prize winner, in his autobiography,
claimed that kombucha tea cured his stomach cancer during his internment in soviet labor camps.
(And because of this testimony, President Reagan used Kombucha to halt the spread of his cancer in
1987. Youll note he didnt die until 2004, and that was from old age, NOT cancer.)

Kombucha Health Benefit #2 Joint Care

Kombucha contains glucosamines, a strong preventive and treatment all forms of arthritis.
Glucosamines increase synovial hyaluronic acid production. Hyaluronic acid functions
physiologically to aid preservation of cartilage structure and prevent arthritic pain, with relief
comparable to NSAIDs and advantage over glucocorticoids. Hyaluronic acid enables connective
tissue to bind moisture thousands of times its weight and maintains tissue structure, moisture,
lubrication and flexibility and lessens free radical damage, while associated collagen retards and
reduces wrinkles.

Kombucha Health Benefit #3 Aids Digestion and Gut Health

Because its naturally fermented with a living colony of bacteria and yeast, Kombucha is a
probiotic beverage. This has a myriad of benefits such as improved digestion, fighting candida
(harmful yeast) overgrowth, mental clarity, and mood stability. As such, its noted for reducing or
eliminating the symptoms of fibromyalgia, depression, anxiety, etc.

Kombucha Health Benefit #4 Immune Boosting

Kombucha is extraordinarily anti-oxidant rich, and you all know the benefits of anti-oxidants for
boosting your immune system and energy levels.

Where can you learn more about kombucha health benefits?

Here are a few articles on the health benefits of kombucha:
http://www.kombu.de/val-gwf.htm
http://www.gaiaresearch.co.za/kombucha.html
http://www.acupuncture.com/herbs/kombucha1.htm
http://www.gokombucha.com/health_benefits.html

Are the health benefits of kombucha for real?

When I first read about the panacea of benefits, I was skeptical. How could one beverage do so
many things? But then I realized that its not so much that the beverage does something to our
bodies, like a medicine targeted at curing specific symptoms. Its more that this beverage promotes
health. It gives your body what it needs to heal itself by 1)aiding your liver in removing
harmful substances, 2)promoting balance in your digestive system, and 3)being rich in healthpromoting vitamins, enzymes, and acids.

The general consensus seems to be that with regular, daily consumption, youll notice improvement
in immune system functioning and energy levels within about a week, the healing of more minor
ailments within a month or so, and the healing of more radical illnesses within a year or so.

Where can I get kombucha?

You can usually find a bottle of kombucha in your local health food store, but I recommend making
your own kombucha at home.

Click here to buy kombucha starter cultures.

Want to know more about kombucha tea?

Check out these other articles on kombucha tea Ive written:
Kombucha Tea Questions & Answers Part One
Kombucha Tea Questions & Answers Part Two
Kombucha Tea: How to Make Kombucha
How to Grow a Kombucha SCOBY
Kombucha SCOBY Experiment
Why Choose the Continuous Brew Method of Making Kombucha
Is Kombucha Safe When Pregnant or Nursing?

This document has been extracted by the author from the Gaia Organics catalogue. It
represents what is probably the most accurate synoptic review available of scientific
research into the "Kombucha" phenomenon. The Gaia Research Institute and its
associated funding pedigreed Kombucha cultures are purist in that they are personally
laboratory raised exclusively on high quality imported peasant grown Chinese green tea
and fueled with natural brown sugar, as per its two millennium evolutionary milieu,
empowering you to access high integrity pedigreed cultures and perpetuate a centuries old
tradition of producing your household's own "Divine Che", "Mo Gu", "Cajnii grib",
"Hongo", "Manchurian Tea" or "Kargasok Tea", which are just some of 100-odd names by
which the slightly sweet/tart beverage produced is known and which every fortnight
doubles its production capacity, which is why it is often given away as a gift and has been
called "Le champignon de la charit", the "fungus of charity". Consumption of Kombucha
was first recorded in 220 BC in Manchuria, from whence it spread throughout the Far East,
Pacific, India, Russia, Germany, eventually to the rest of Europe, to Africa and more
recently across the entire globe.
Kombucha is not simply a fungus but a jellyfish-like zoogleal mat, a near-lichen, a symbiosis of
beneficent non-toxic yeasts and bacterium which for two milennia has enjoyed great popularity in
the far East and for a century in Eastern Europe for its tasty and refreshing tonic beverage which fell
into relative oblivion due to economic circumstances during World War II, prior to which many
households sustained a culture which they were forced to let die out as the tea and sugar which were
so essential to its preservation became unavailable. Kombucha however is experiencing a
phenomenal resurgence of popularity internationally as a healthful tonic beverage. Kombucha
comprises of split or fission yeasts and hence does not usually contain the yeast spores from which
so many suffer. Due to improved colon ecology, it actually helps rather than aggravates the battle
against candidiasis. It has been widely reported that especially with elderly people, Kombucha
beverage has rejuvenating effects, causing hair to colour again, as well as having the effect of
tightening the skin and enhancing the overall feeling of health and vitality.
The widespread use of the Kombucha beverage has been well documented throughout this past
century. Kombucha's liquid medium (tea kvass) and mass (zoogloea) (Medusomyces gisevii Lindau
-botanical name) have also been intensively investigated to as a result of numerous early
observations that this medium showed distinct antibiotic (bactericidal and bacteriostatic) effects
against a number of disease organisms and was used for several therapeutic purposes in veterinary
and human medicine. Contrary to public health and medical ignorance or propaganda, the beneficial
properties of Kombucha have been rather well documented for a full scientific century and is still
contemporarily so for such a relatively obscure natural food product. Early to mid 20th century,
mainly German medical research, documented Kombucha primarily as an intestinal regulator and as
having excellent effects on general body functions, but also progressively established specific
efficacy in cases of digestive disturbances, constipation, haemorrhoids, kidney stones, gall bladder
problems, diabetes, arteriosclerosis, cholesterol, high blood pressure, angina, gout, gouty eczema,
arthritis, rheumatism, atherosclerosis, irritability, anxiety, headaches, dizziness, fatigue, tiredness.
(The specific early references for these are available on request)
Approaching mid century, Kombucha was established in official pharmacopoeia, with eg the

Director of the "Academy of Chemists" at Braunschweig recording that it invigorates the entire
glandular system, is highly recommended for gout, rheumatism, furunculosis, arteriosclerosis, high
blood pressure and aging problems; that by harmonizing and balancing metabolism, unwanted fat
deposits removed or prevented; and that damaging deposits of uric acid and cholesterol are
converted into more soluble forms, more easily excreted via the kidneys and intestines. (Irion H,
Lehrgang fur Drogistenfachschule, Rudolf Muller Publ., Vol 2, 1944) As German medical
researchers turned increasingly to synthetic pharmaceuticals, Soviet researchers discovered that
Kombucha produces Vitamin C, besides many other valuable health substances (References are in
Russian and being meaningless to most readers, are provided in abbreviated form) (Kasevnik L,
Bjull Exp Biol i Med, 3(1), 1937); (Berezova M, Gigiena I Sanitaria (7), 1943) Russian scientists
demonstrated a distinct antibiotic effect aside from that of the acids (Sakarjan G, Trudy
Erevanskogo Zooveterinarnogo Instituta, [hereafter TEZI] 10, 1949), bacteriostatic and
bacteriocidal efficacy against pneumococcae, conjunctivitis and xerophtalmia (Naumova E,
Konferencija: Kazan'sches Staatliches Medizinisches Institut, 1949), against tonsillitis and
enterocolitis (Sakaran G, TEZI, 11, 1949), and against anaerobic dysentery and colibacillosis
(Tinditnik V, Terapeveticeskii Arhiv 23(1), 1950).
Russian research continued to establish efficacy in wound healing (Markarjan G, Dissertation)
TEZI, 1953) and infectious wounds (Matinjan A, TEZI, 16, 1953) and various intestinal diseases
(Nurazjan A, Diss, TEZI, 1954) intestinal typhus (Porickij E, Trudy XI Nausn Konf Slusat, Voenno
Morskoi Med Akad, 1954), infantile stomatitis (Rusina N, Studenskaja Naucnaja Konferencija,
Posvjascennaja, Jubileju Instituta Har'kovsij, 1955), toxic dyspepsia (Adzjan T, Tezisy Dokladov na
P-oj Respublicanskoj Konferencii Detskih Vracej Armenii Min Zdrav Arm, 1957), pediatric
dysentery (Mihajlova A, Iz detskoj kliniceskoj boltnicy No l, Omska, 1957), paratyphus and
brucellosis (Sakaran G, Trudy Erevanskogo Zooveterinarnogo Instituta 21, 1957), high cholesterol
and blood pressure (Joirisi N, Saxelmcip'o Gamoc'emloba, Staatsverlag, Georgien, 1957), and
infantile toxic dysentery and healing of infected wounds (Danielova L, Gitoutyan Glaxavor
Varcoutyan Hratarakcoutyon, 1959). As a feed additive for chickens, it increased growth by 15%.
(Sakaran G, Investija Akad Nauk Armjanskoi SSSR, 12(15), 1959)
By the 1960's Kombucha research fell victim to the cold war, with the Russians withholding details
of their research, with many known documents still remaining classified and the only available
literature thereafter being mainly German, but not before professor Barbancik published the first
book fully devoted to the subject, translated as "The Tea Mushroom and Its Therapeutic Properties".
After covering earlier data from Russian hospital settings, in particular efficacy in tonsillitis,
enterocolitis, inflammatory internal diseases, stomach catarrh due to deficient acid production,
intestinal inflammations, dysentery, arteriosclerosis, high blood pressure and sclerosis, Prof
Barbancik records later observing fast healing after tonsillitis, lacunar, follicular and catarrhal
angina and clearing of associated nasal and even intestinal catarrh following gargling. Barbancik
mentions success in healing of sub-acidic gastritis and chronic enterocolitis and also surprisingly
good results in dysentery patients. Arteriosclerosis and hypertony with sclerosis were also improved
and blood cholesterol levels decreased. Prof Babancik emphasised strongly that the possibility of a
cancerogenic action lacks any foundation from a scientific- medical point of view. (Barbancik G,
"Cajniyi Grib I ego Lecebnye Svojstva', Omskoe Oblastnoe Kniznoe Izdatel'stvo, 1960)

A definitive Kombucha literature compilation in German followed. (Stadelman E, Zentralbl

Bakteriol Parasitenkde, Infektionskrankh und Hygiene, 1 (180), 1961) More recently, Dr. R Sklenar
M.D. reported therapeutic success with the tea fungus with which he successfully treated gout,
rheumatic conditions, arteriosclerosis, arthritis, dysbacteria, constipation, impotence, non-specific
draining, obesity, furunculosis, kidney stones, cholesterol and cancers, concluding: "An outstanding
natural remedy which acts detoxifying in every regard and which dissolves microorganisms as well
as cholesterol." (Sklenar R, M.D., Erfahrungssheilkunde, Zeitscrift fur die tagliche Praxis, XIII, 3,
1964) The medicinal properties and health benefits of Kombucha relatively recently again became
the topic for a dissertation for a degree, (Schmidt I, "Der Teepilz-morphologische, physiologische
und therapeutische Untersuchungen", Dissertation, 1979). The Germanic people especially have
publicly maintained a keen health interest in Kombucha, as witnessed by the trend of just a halfdecade of common references in the popular press:
Refs 1986-1989: (Fasching R, "Krebsheilen mit dem Teepilz Kombucha", Diagnosen, 8, 1986);
(Korner H, "Die Heilkraft des Pilzes Kombucha", Raum & Zeit, 20, 1986); (Korner H, "Kombucha
- wertwolles Geschenk der Natur", Naturheilpraxis, 39, 1986); (Carstens V, "Hilfe aus der Natur mein Mittel gegen Krebs", Quick 43, 1987); (Funke R, "Der Teepilz Kombucha", Natur& Heilen,
64, 1987); (Koerner H, "Der Teepilz Kombucha", Der Naturatz, 108, 1987); (Fasching R, "Pilz
gegen Pilz", Diagnosen, 8, 1988); (Horstkorte C, "Zaubertrank aus China-Pilz hilft auch bei Sex
Problemen", Bild der frau, 2, 1988); (Kaminski A, "Aertze: Pilz heilt Frauenleiden, Bild der frau, 2,
1988); (Abele J, "Teepilz Kombucha bei Diabetes?", Ner Naturarzt, 110(12), 1988); (Brucker M,
"Antwort auf Leseranfrage 'Wundermittel Kombucha'", Natur i Heilen, 65, 1988); (Frank R,
"Zuckerproblem beim Kombucha-Tee", Natur & Heilen, 65, 1988); (Frank G, Heilkrafte der Natur
aus einen Pilz - Der Teepilz Kombucha, Birkenfeld, 1988); (Goetz G, "Kombucha - der Wunderpilz,
der Millionen Gesuntheid schenkt", Das Neue, 3(14), 1988); (Mann U, "Verbluffend - ein Pilz
kuriert den Darm", Bild und Funk, 35, 1988); (Koerner H, "Kombucha - Zubereitung wurde von
Sportmedizern getestet", Natura-med, 10, 1989); (Zimmermann W, "Wogegen hilft der KombuchaPilz?", Expertenanfrage, Fortchritte der Medizin, 107, 1989).
Initially, due to a lack of research in the English language, I assumed that Kombucha owed most of
its beneficial properties to the tea with which it is brewed, since its benefits dovetail well with the
outstanding properties already scientifically documented for Chinese tea. Translations of Russian
and German research and chemical analysis have altered this view.
The Kombucha ferment contains various acidic metabolic by-products, including acetic, citric,
malic, tartaric, succinic, pyruvic, ascorbic, butyric, *glucuronic, hyaluronic, lactic, usnic and
chondroitin sulphate acids, as well as glucosamines, heparin, beta-glucans (cell-wall only), Bvitamins, including B-12, more than a dozen yeast strains and also other active antibiotic substances
(Danielova L, Trudy Erevanskogo zooveterinarnogo Instituta, 17: 201216, 1954); (Konovalov L,
Semenova M, Bot. urnal (Moskva), 40(4), 1955); (List P, Hufschmidt W, Pharm. Zentralhalle,
98(11), 1959); (Petrovic S, Loncar E, Mikrobiologija, 33(2), 1996); (Reiss J, Dtsch. Lebensm.Rundsch., 83: 286290, 1987); (Hauser S, Schweiz Rundsch Med Prax, 79(9), 1990); (Mayser P,
Mycoses, 38(7-8), 1995); (*Blanc P, Biotechnol Lett, 18(2), 1996); (Sreeramula G, et al, J Agric
Food Chem, 48(6), 2000); (*Loncar E et al, Nahrung 44(2), 2000); (Safac S et al, Turk Electron J

Biotech, Spec Issue, pp 11-17, 2002); (*Malbaa R et al, Roum Biotechnol Lett, 7(1), 2002);
(*Cvetkovic D, Markov S, Acta Periodica Tech, 33: 117, 2002); (*Franco V et al, Tatlana - Intl J
Pure App Analyt Chem, 68(3), 2006); (*Mrdanovic J et al, Arch Oncol, 15(3-4), 2007);
(*Jayabalan R et al, Food Chem, 102(1), 2007); (*Oliveira A et al, Food Chem, 111(2), 2008);
(Karyantina M, Mercuria, 12 November, 2008); (*Murugesan G et al, J Microbiol Biotechnol
19(0nline 30 Jan 09), 2009).
For elaboration on our continued listing of glucuronic acid as a constituent of Kombucha, as cited
by the asterisked references, please see our additional research abstracts page here
Acetic acid (as in the popular folk remedy - Apple Cider Vinegar) is capable of conjugation with
toxins, making them more soluble for subsequent elimination from the body. (Dutton G,
Glucuronidation of Drugs and Other Compounds, CRC Press, 1980) Similarly, glucuronic acid is
one of the few agents that can detoxify petroleum-based products. Physiologically, in the liver,
glucuronic acid binds up toxins, both environmental and metabolic via UDP-glucuronyltransferase
and brings them to the excretory system, so the concentrations of glucuronic acid could explain
some of the speculative curative effects attributed to kombucha. (Blanc P, "Characterisation Of The
Tea Fungus Metabolites", Biotechnology Letters, 18 (3), 1995) Recent epidemiological studies
promote the notion that high intake of food rich in Phytochemicals protects against degenerative
diseases such as coronary heart diseases and cancer. Potential toxins in Phytochemicals are also
detoxified in mammalian tissues by conjugation with glucuronic acid, yielding less active
glucuronide conjugates. (Andlauer W, et al, JPEN J Parenter Enteral Nutr 24(5), 2000)
Glucuronic acid could also partly scientifically explain much of the cancer successes attributed to
Kombucha against cancer. (Kohler V, "Glukuronsaure macht Kebspatiente Mut", Arzlichte Praxis,
24/33, 1981); (Kohler V & Kohler J, in Sofortheilung des Waldes, Vol. 1 (Editor, Kaegelmann),
Windeke-Rosbach, 1985) Dr. R Sklenar M.D. developed a biologic cancer therapy in which
Kombucha held an important place for the sanitation and balancing of the intestinal flora and
achieved success with cancer in the early stages of detection. Sklenar reported that: "Kombucha
effects an outstanding detoxification of the organism. Through enjoying this beverage there is,
additionally, a noticeable invigoration of the entire glandular system and enhancement of the
metabolism. For cancer patients, this detoxification process that is triggered by the ingestion of
glucuronic acid 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 tumors and other
malignant growths". (Fasching R, M.D., Krebsdiagnose aus dem Blut und die Behandlung von
Krebs und Prakanzerosen mit der Kombucha und Kolipraparaten, 1983).
Mainstream cancer research is complex and expensive. A decade following Kohler's and Sklenar's,
pioneering research, one Hauser, noting Sklenar's first-hand long-term clinical experience based
claims for Kombucha to be a prophylactic and therapeutic agent in countless diseases such as
rheumatism, intestinal disorders, aging and cancer, critiqued Dr Sklenar's use of Kombucha infusion
in biological cancer therapy, claiming that based on 'case histories without solid medical data', there
is 'so far no evidence' to support the claim that Kombucha offers 'effective biological treatment for
cancer'. (Hauser S, Schweiz Rundsch Med Prax, 79(9), 1990) Hauser was correct, but in fairness to
Sklenar, the latter was not attempting to assemble evidence of the unaffordable standard required to

make Kombucha a cancer drug. Interestingly, a decade later, proprietary glucuronide analogs had
been developed and Ohio State University researchers triumphantly reported that their long-term
safety and chemopreventive potency had been established against mammary tumor development
and growth. Specifically, tumour latency was longer, tumour incidence was decreased, and tumour
multiplicity was also markedly decreased. The study concluded that glucuronide was 'clearly
effective'. (Abou-Issa H, et al, Anticancer Res, 19(2A), 1999)
Another by-product of Kombucha glucuronic acid is the glucosamines. In the body, glucosamines
and related chondroitin sulfate are associated with cartilage, collagen and the fluid, which lubricate
the joints. These two agents have shown substantial benefit in the treatment of osteoarthritis. (Deal
C, Moskowitz R, Rheum Dis Clin North Am, 25(2), 1999); (McAlindon T, JAMA 283(11), 2000). In
rheumatoid arthritis and osteoarthritis, hyaluronic acid and its two sub-components, D-glucuronic
acid and N-acetyl-D-glucosamine, play a role in protecting articular tissues from oxidative damage.
(Sato H, et al, Arthritis Rheum, 31(1), 1988) Both the size and concentration of hyaluronic acid in
synovial fluid are diminished in osteoarthritis. Glucosamines increase synovial hyaluronic acid
production. Hyaluronic acid functions physiologically to aid preservation of cartilage structure and
prevent arthritic pain (McCarty M, et al, Med Hypotheses 54(5), 2000), with relief comparable to
NSAIDs and advantage over glucocorticoids. (Hochberg M, Semin Arthritis Rheum, 30(2 Suppl 1)
2000) Hyaluronic acid enables connective tissue to bind moisture thousands of times its weight and
maintains tissue structure, moisture, lubrication and flexibility and lessens free radical damage,
whilst associated collagen retards and reduces wrinkles.
Butyric acid, also found in Kombucha, protects human cellular membranes and combined with
glucuronic acid, strengthens the walls of the gut and so protects against parasites, including yeast
infections such as candida. (Mann U, "Verbluffend - ein Pilz Kuriert den Darm", Bild und Funk, 35,
1988) The antibacterial properties are considered to be due to the presence of the usnic acid.
(Steiger K & Steinegger E, "On The Tea Fungus", Pharmaceutica Acta Helvetiae. 32 (4), 1957);
(Stadelman E, "Der Teepilz Und Seine Antibiotische Wirkung", Zentralbl Bakt Parasit Inf Hyg, 180
(5), 1961); (Hauser S, "Dr. Sklenar's Kombucha Mushroom Infusion - A Biological Cancer
Therapy", Schweiz Rundsch Med Prax, 79, 1990) Unfractioned heparin, beyond its established
anticoagulant activity, also exhibits a broad spectrum of immunomodulating and anti-inflammatory
properties which specifically aids in the healing of an ulcerated mucosa. Heparin may represent a
safe therapeutic option for inflammatory bowel disease, in particular for severe steroid-resistant
ulcerative colitis. (Papa A, Aliment Pharmacol Ther, 14(11) 2000)
Beta glucan is only significantly available from the well-pressed or very finely shredded mass,
which develops during Kombucha production. Dr Ted Johnson, PhD, Professor of Biology at St
Olaf College, has suggested that since most of the beneficial compounds remain inside the cells of
the mass, these could be compared to medicinal capsules waiting to be broken down in the
intestines to detoxify and strengthen our bodies. (Personal communication: Dr Johnson, with
Norbert Hoffmann, St Olaf College, Northfield, MN, 2 June, 1979) Beta-glucan, a cell-wall
component, is a completely orally safe, potent free radical scavenger, insulin stimulator and nonspecific stimulator of the human immune response, in particular macrophages, which play a pivotal
role in the initiation and maintenance of the immune response. When macrophages (including
phagocytes), which are the front line of defence, are activated, a myriad of immunological reactions

occur against challenging stimuli such as viruses, bacteria, fungi, endotoxins and foreign debris,
including the up-regulation of cytokines, bone marrow production, monocytes, neutrophils, natural
killer cells. (Luzio N, et al, Int J Cancer, 24; 1979); (Di Renzo L, et al, Eur J Immunol, 21, 1991);
(Muto S et al, J Clin Immunol, 13, 1993); (Thornton B, et al, J Immunol, 156(3), 1996); (Williams
D, et al, Clin Immunother, 5(5), 1996) Beta-glucans can also have topical applications.
Gaia Research has successfully pioneered the use of Green Tea Kombucha cell-wall components in
several of its leading edge Gaia Organics range of personal care products. Several progressive
cosmetic houses use animal products and some have even changed over to synthetically produced
materials in order to reduce or delay wrinkles, sun damage and risk of skin cancers. The Kombucha
yeast cells are eukaryotes, ie of a class that includes all plants and animals, including humans.
Consequently substances traditionally obtained by others from animal sources, eg hyaluronic acid,
which is collected from aborted fetus, womb, umbilical cord, vitreous humour or synovial fluid of
sacrificed animals, is uniquely humanely obtained by us from Kombucha without involving animals
at all, as is our strict research ethic and manufacturing policy. Some 15 years after our pioneering
this application, Croda, a leading industry supplier is now actually offering Kombucha extracts to
decrease glycation, increase adipocyte population, reduce skin roughness and increase skin
radiance. We lead; others follow.
Green tea and to a lesser extent, black tea, provides all the components and growth factors required
by the Kombucha culture additional to sugar, including the important stimulant components,
caffeine and theophylline, which belong to the purine groups required by the micro-organisms as a
source of nitrogen for building nucleic acids, and which green tea reportedly provides more than
twice that of black tea, and which phenomenon explains the 25% diminishing caffeine levels in
Kombucha as fermentation proceeds, rendering it more suitable than tea in pregnancy. Green tea
also contains vitamin-C, whereas black tea does not. In symbiotic exchange, Kombucha produces
B-spectrum vitamins and additional vitamin-C, just a few reasons why green tea is superior to black
for Kombucha production. (Such G, Prokai-Szabo E, Presentation Bulgar Biol Soc, 1961) Dr H
Golz determined that the Kombucha symbiont requires the purin from the tea for its metabolism,
during which uric acid, which is generally difficult to dissolve and which leads to gout, is turned
into an aqueous solution, more easily discharged from the body via the bladder. (Golz H,
"Kombucha Ein altes Teeheilmittel schenkt neue Gesuntheit, Ariston, Munchen, 1992)
The widespread and safe use of the Kombucha beverage has been well documented throughout this
past century in other than the advocate press (Kobert R, "Der Kvass, Ein unschadliches billiges
Volksgetrank". Halle a.d.S.: Tausch Grosse 2 Aufl 82 S, 1913); (Valentin H, "Wesentliche
Bestandteile der Grungsprodukte in den durch Pilzttigkeit gewonnenen Hausgetrnken sowie die
Verbreitung der letzteren", Apoth-Ztg, 41(91 & 92), 1930); (Hesseltine C, "A Millennium of Fungi,
Food and Fermentation", Mycologia 57, 1965); (Hitokoto H, et al, "Microbial flora and organic
acid contents in "Tea fungus", Shokuhin Eiseigaku Zasshi [Proc Soc Food Hygiene] 19(3), 1978);
(Anon, "Tea Fungus" in Handbook Of Indigenous Fermented Food, K Steinkraus (ed), Dekker,
1983); (Kozacki M, et al, J Food Hyg Soc Japan, 13, 1986); (Reiss J, Deuts LebenmittelRundschau, 82(9), 1987); (Cook P, "Fermented Food as Biotechnological Resource", Food Res
Internatl, 27(3), 1994). A spate of popular layman's books appeared around this time: (Fasching R,
1987); (Frank G, 1988); (Frank G, 1991); (Harnish G, 1991); (Tietze H, 1994); (Hobbs C, 1995);

(Pascal A, 1995); (Bartholomew A & M, 1998).

As Kombucha's popularity grew in developed countries, so did anecdotal medical reports of
associated adverse effects and illness, including hepatoxicity and even possibly death. (Perron A, et
al, Ann Emergency Med, 26(5), 1995) Interestingly, not one of these toxic reports are linked to
Kombucha made with Green Tea. All were linked to Black Tea. (Amer Assoc Poison Contr Centre
Bull, Nov, 1993); (Anon, MMWR Morb Mortal Wkly Rep, 44(48), 1995); (Webb J, Drug Informat
Perspectives, 15(2), 1995); (Monson N, Alter Compl Therap, Sept/Oct, 1995); (JAMA, 275(2),
1996); (Ellenhorn's Medical Toxicology, Second Edn, 1997); (Srinivasan R, et al, J Gen Intern
Med, 12(10), 1997); (Sadjadi J, JAMA, 280, 1998); (Greenwalt C, et al, J Food Prot, 63(7), 2000)
Memory serves me to recall over two decades, similar episodes in South Africa, including the use of
Rooibos Tea. (Tygerberg Hosp, Stellenbosch Univ)
Recall that Green Tea exhibited phenomenally potent and diverse antimicrobial properties (pp15
-17) capable of selectively maintaining Kombucha's 2000 year evolutionary microbial integrity until
it produces its own arsenal, recently scientifically verified as capable of inhibiting amongst other
documented pathogenic micro-organisms: Staphylococcus aureus, Shigella sonnei, Escherichia coli,
Aeromonas hydrophila, Yersinia enterolitica, Pseudomonas aeruginosa, Enterobacter cloacae,
Staphylococcus epidermis, Campylobacter jejuni, Salmonella enteritidis, Salmonella typhimurium,
Bacillus cereus, Helicobacterpylori, and Listeria monocytogenes, and the mechanism for several
being progressively active long before the acetic acid stage previously believed to exert the effect.
(Sreeramulu G, et al, J Agric Food Chem, 48(6), 2000) Bearing in mind the combined antimicrobial
properties of Green Tea and Kombucha, risk-benefit analysis adjudicates a positive health potential
second to none.
Whilst most modern reports quite rightly advise caution in the use of black tea Kombucha,
continuing research has recently confirmed that Kombucha has in vitro antimicrobial activity,
enhances sleep and pain thresholds (Greenwalt C et al, J Food Prot 63(7), 2000), has potent antioxidant and immunopotentiating activities (Sai Ram M, et al, J Ethnopharmacol, 71(1), 2000), and
in rodent studies, both male and female mice which drank Kombucha, demonstrated enhanced
cognition, decreased appetite and weight and all lived longer natural lives than the controls
(Hartmann A, et al, Nutrition, 16(9), 2000)