Kombucha

Kombucha is alternately known as a Chinese tea, a plant, or a mushroom. But it's not really any of these. It's a living culture of beneficial microorganisms, and in Kombucha's case, the whole is infinitely greater than the sum of its parts! My Kombucha is delicately cultured - some liken it to fermentation - for 14 days. During this period, essential nutrients form like active enzymes, viable probiotics, amino acids, antioxidants and polyphenols. All of these combine to create an elixir that immediately works with the body to restore balance and vitality. Kombucha has been used for hundreds of years throughout the world as a daily health tonic.

The culture is called a SCOBY, Symbiotic Culture of Bacteria & Yeast.
The culture resembles a light brown, tough, gelatinous disk and because it's a living, growing entity, it can regenerate and create new cultures with every batch.

Kombucha is “hydroponic” which means that it grows in water as opposed to soil. Therefore, it does not have the opportunities for contamination like soil-based foods (i.e. meat, fruit, or vegetables). In addition, Kombucha contains natural anti-bacterial properties that can prevent the presence of unfavorable microbial growth.

What it is

Totally Raw

All Natural
Organic
Naturally anti-bacterial/anti-fungal
Low in carbohydrates
Low calorie
Naturally rejuvenating
Vegan
Kosher

KOMBUCHA-

The Kombucha Culture, sometimes mistakenly referred to as a mushroom, is a symbiotic colony of yeast and bacteria (the friendly type). Kombucha Tea is made by combining the culture, with a mixture of black/green or white tea, and sugar. The ingredients are allowed to "ferment", usually from 14 days. The resulting beverage contains dozens of elements, many of which are known to promote healing for a variety of conditions.

The Kombucha culture feeds on the sugar and, in exchange, produces other valuable substances which change into the drink: glucuronic acid, glucon acid, acetic acid, lactic acid, vitamins, amino acids, antibiotic substances, and other products. The Kombucha culture is, therefore, a real tiny biochemical factory.

The policies of the F.D.A. prevent us from stating that Kombucha cures any ailment. They require scientific studies be done before claims can be made. Studies cost many millions of dollars. The pharmaceutical industry which works closely with the F.D.A. is unwilling to conduct such studies on home cures. The F.D.A. does not conduct such studies.

Even two thousand years of positive anecdotal information about Kombucha is not good enough for the F.D.A. They will not allow us to state that Kombucha can cure any illnesses. We therefore do not make any such claim in regards to this drink.

I have heard testimonials from people who's symptoms have improved after drinking kombucha.  It has been known to act as a anti-infammatory, anti-microbial, anti-viral,  and anti- fungal. It has been known to promote wellness by boosting the immune system. 

Recommended dosage: 4 oz. every morning, on an empty stomach.