Kombucha has been said to be the immortal health elixir by the ancient Chinese. It has been around for about 2,000 years and has a rich anecdotal history of preventing and fighting cancer, arthritis and other degenerative diseases. Kombucha just recently became popular in the west.

Kombucha is a culture or colony of yeast and other microorganisms embedded in a pure cellulose base. When this is grown in a blend of tea and sugar, it ferments and transforms the liquid into a drink that has beneficial acids and nutrients. The Kombucha culture feeds on the sugar and in turn, produces other valuable substances, which becomes a part of the drink.

Kombucha aids in detoxification, which can lead to healthy livers and the prevention of cancer. Kombucha is rich in many of the enzymes and bacterial acids that your body produces to normally detox your system – this reduces the pancreatic load and eases the burden set on your liver. Kombucha is also high in Glucaric acid, which has been said to prevent cancer.

The glucosamine found in Kombucha help aid in prevention of all types of arthritis. Glucosamine increases synovial hyaluronic acid production, which helps to aid preservation of cartilage structure and prevent arthritic pain.

Kombucha is originally known as a raw probiotic drink, which improves digestion, fights overproduction of candida (harmful yeast), and is also noted for reducing or eliminating mood issues such as depression or anxiety.

Last but not least, Kombucha is rich in antioxidants, which boost the immune system and help to maintain energy levels within the body.