Introduction
 

Kombucha is an old folk remedy which originated centuries ago somewhere in the far east. It is a symbiotic culture of yeast and several different strains of bacteria grown on sweetened black or green tea. More recently a German microbiologist discovered small mobile bacteria inside the yeast cells (endosymbionts). Because of their small size and size variations he has not been able to determine the species. It is too early to make any statements about the significance of this discovery.

Kombucha looks like a white rubbery pancake. The culture is placed on or in the tea which is allowed to ferment for about 7 - 10 days. One drinks 4 - 8 oz. of the tea every day for detoxification of the body. It has a slightly sour to vinegry taste perhaps similar to a cider. The finished tea contains glucuronic acid, lactic acid, acetic acid, vitamins and other components. Glucuronic acid is used by the liver to detoxify certain compounds and is considered by many to be the main beneficial ingredient of Kombucha Tea.

There are many benefits credited to Kombucha tea. Some of them more believable than others. Most of the research on it was done in Europe. One of the most thorough books was written by a German author, Günther Frank, which also has been translated into English and other languages. He has been growing and researching K. for many years and is working on a new book in collaboration with an Armenian scientist. I had the opportunity to meet with him in Germany in spring of 1995 to discuss our shared interests. A friendship developed after that and we are continuing our personal contact.

Click here to find out where to get Günther's book in the U.S. or Canada. If you live in another country, you may e-mail the author directly at frank@kombu.de.
 

Solzenitsyn wrote about it in "Cancer Ward" (chapter "The Birch Tree Cancer") and "Gulag Archipelago". Ronald Reagan is supposed to be using it since he developed cancer.
 

Kombucha has developed quite a following in the States and has received a lot of attention by the media lately. It is being discussed on several internet newsgroups and a Kombucha listserv mailing list was started a few years ago.