My latest health food infatuation is Kombucha. I bought a bottle after hearing from a few sources that it was a healthful thing to drink.

Kombucha refers to a fermented tea that people drink for medicinal reasons. It available commercially in health food stores. There is no scientific study that has proven or discounted the benefits of Kombucha, but there is a lot of anecdotal praise that suggests there might be something to it.

People report that Kambucha can help heal cancer recovery. Anything that is purported to heal cancer can probably heals a couple of other things too, right?

Kombucha reportedly has the following effects on health:

  • increases energy
  • increases metabolism
  • sharpens eyesight
  • aids joint recovery
  • relieves candidiasis
  • alleviates allergies
  • improves skin quality
  • aids digestion
  • treats HIV
  • relieves chronic fatigue
  • relieves hypertension
  • relieves arthritis
  • helps to digest starchy foods
  • relieves stomach after overindulging
Some of the acids in Kambucha have antibacterial properties, which means it boosts your immune system. Below are some descriptions of the beneficial acids in Kombucha.


Glucuronic acid eliminates petruleum-based pollutants, such as plastics, herbicides, pesticides and resins. One by-product of glucuronic acid is glucosamine. Most people recognize this as a supplement one takes to aid in the health of cartilage, collagen and joint lubrication. I'd prefer to drink Kombucha and have my body produce its own glucosamine, as opposed to unnecessarily ingesting it and "hoping it makes its way to my joints." This is why people with arthritis may benefit from drinking Kombucha.

Lactic Acid works in the digestive system and the circulatory system, keeping food waste moving and blood pumping. Lactic acid is also helpful in balancing pH levels in the body. People claim that Kombucha is helpful in preventing cancer by regulating blood pH.

Acetic acid eliminates harmful bacteria.

Usnic acid is a natural antibiotic that can be effective against many viruses.

Oxalic Acid promotes intercellular production of energy.

Malic acid helps to detoxify the liver.

Gluconic Acid is produced by the bacteria in Kombucha. It can break down to caprylic acid, which is beneficial for sufferers of candidiasis and other yeast infections such as thrush.

Butyric acid is produced by the yeast in Kombucha. It protects human cellular membranes and ,combined with Gluconic acid, strengthens the walls of the gut to combat yeast infections like candida.


  1. Is this different than matcha (macha?) tea/tea powder?

  2. Oh yeah. Matcha is a concentrated green tea powder and Kombucha is typically found in liquid form. It's fermented, which is where a lot of the health benefits come from. (It tastes like a light version of apple cider vinegar.)

  3. You can usually find it in the refrigerated section with other fermented foods like miso, tempeh, etc.

  4. I've had a SCOBY sitting in my fridge for a couple of months, waiting to be used. I was so excited to receive it and need to before she dies. I do check on her occasionally.

  5. Let me know what you think. Give it a whirl!!

  6. Hey there! Great info on the booch. More in depth about the acids than most people get. I love it! :)

    However, I hope your readers are aware that using a SCOBY out of the fridge produces very mixed and often poor results. The first 1 to 2 batches are likely to be "flat" or "dead" tasting as you attempt to wake up the culture. Better to start with a fresh culture from a friend or order a new one. :)

    It's not your fault, it's the starter culture!