What Is Kombucha?

• Kombucha, also called mushroom tea, Kargasok tea, and Manchurian tea, is an infusion of either black or green tea combined with sugar and the Kombucha "mushroom." The "mushroom" is a probiotic culture, a blend of yeast and bacteria that resembles a mushroom when developed. The bacteria eats the sugar, which in turn enables fermentation to take place.
  
  

What Is Its History?

• Kombucha dates back to ancient times, however its exact origins are unknown. The name Kombucha is said to be derived from a Korean physician called Kombu, who cared for the Japanese Emperor Inkyo in 415 A.D. Some reports say the tea originated in Asia during the Tsin Dynasty in 212 B.C. The Russians, who call the tea Kvass, made it using the bark of birch trees. Gunther W. Frank, in his book Kombucha, Healthy Beverage and Natural Remedy from the Far East (Wilhelm Ennsthaler, 1991), explains that Soviet scientists researched the tea's efficacy in fighting cancer.
  
  

What Is It Composed Of?

• Kombucha is composed of at least two yeasts that exist in a symbiotic relationship. According to the Moscow Central Bacteriological Institute, the bacteria in Kombucha are Bacterium xylinum, Saccharomyces ludwigii, S. pombe, Bacterium gluconicum, B. xylinoides, B. katogenum, and Pichia fermentans, among others. Other components in the tea infusion include vitamins, amino acids, alcohol content ranging from 0.5-1.5% and glucuronic acid, which detoxifies the liver.
  
  

What Are Its Benefits?

• Kombucha contains a significant amount of antioxidants, as well as probiotics that aid in digestion. Adherents claim the drink can increase energy, stimulant hair growth, cure cancer, remove wrinkles, cure stomach disorders, reduce weight, lower cholesterol, hypertension and relieve arthritis. These benefits have not been scientifically proven. According to Sandra Bastin, nutrition specialist with the University of Kentucky College of Agriculture, the claims are not backed by solid evidence; reliable clinical studies have not been performed in the United States. Any purported evidence is anecdotal.
  
  

Is It Dangerous?

• The FDA warns that ingesting kombucha could be dangerous. The bacteria used to produce the tea could produce harmful toxins. Clostridium botulinum spores could germinate and produce botulism. The equally harmful aspergillus, candida and fusarium species could also develop. During the first week of fermentation, the pH level becomes more acidic, which creates an environment more amenable to harmful organisms. Under sterile conditions, this is unlikely to occur; however, some kombucha users ferment the tea themselves, and improper storage could lead to the development of these toxic bacteria.