Kombucha ( Juice )

Glucuronic acid is incredibly helpful and helps our body in a number of ways, including being our most important detoxifier.  When toxic substances enter our liver, glucuronic acid bonds with them rendering them harmless, allowing our body to flush them out through our kidneys.  It is also one of the only detoxifiers that can deal with products from the petroleum industry such as artificial colors and preservatives, pesticides, and herbicides. Lastly, glucosamines are a by-product of glucuronic acid and help arthritis.

All of these acids are extremely beneficial and in some cases necessary.  Here are just a few of their qualities.  Lactic acid is one of our bodys most important digestive enzymes and is also thought to help prevent cancer with its ability to help regulate our bloods ph level. Usnic acid and malic acid are also found in Kombucha and act as a natural antibiotic and help detoxify the liver respectively.

The Kombucha culture is a symbiotic culture of bacteria and yeast (often referred to as a SCOBY).  When this culture is put into sweetened tea, the yeast consumes the sugar, producing alcohol and CO2, and the bacteria consumes that alcohol, producing a range of beneficial organic acids.  Some of these include: gluconic, lactic, acetic, and glucuronic acids.

The origin of Kombucha and exactly when it was first brewed is not completely known or agreed upon.  Regardless of the exact origin or exact start date, it is known that Kombucha is at least two thousand years old and continues to be used in many cultures all around the world.  The first written record of Kombucha comes from China in the year 221 B.C. during the Tsin Dynasty, where it was called the Tea of Immortality.  Between then and now Kombucha was introduced to and continues to be used in Japan, India, Mongolia, the Himalayan Region, Russia, Germany, Poland, Denmark, and many other countries around the world.

The Long Answer:

            This ancient elixir is reputed to help:

            Kombucha is an effervescent, sweet-and-sour tonic created
by a unique fermentation process that utilizes a culture of beneficial bacteria. During fermentation this culture consumes the other ingredients, resulting in a healthy and refreshing beverage.

Kombucha is believed to be thousands of years old and to have miraculous healing powers.