Kombucha: The Ultimate Health Tonic

August 26, 2013
Locally brewed Kombucha on tap is my favorite!

Locally brewed Kombucha on tap is my favorite!

In about seven years or so, Kombucha has gone from a relatively obscure tea that raw foodists and other health enthusiasts  drink to a super tonic touted by a wide range of companies that have taken over the refrigerated drink sections of natural food stores.  Now you can easily find kombucha in original form, and every flavor from goji berry to ginger. If you know me well, you know I live for kombucha. I cannot remember who for the life of me introduced me to it years ago, but since then I’ve been hooked. When I’m in Raw Girl mode and tapped into all my vegan superhero powers, kombucha is an essential part of my diet that is non-negotiable because it always helps to bring my body back to balance, and keep me energized.

Kombucha has been around since ancient times and there are many stories on where it may have originated. One common thread is that it began in China during the  Qin Dynasty and eventually spread to other regions including Russia and Eastern Europe where it is called “kvass.” There are variations of kombucha called by different names also found in Siberia, Tibet, Germany, Japan, and India. The word kombucha is Japanese and literally means “kelp tea” but it is actually a fermented tea made using a bacteria and yeast culture that resembles a mushroom. Kombucha is a metabolic enhancer which helps the organs to function optimally, probiotic that supports beneficial bacteria, adaptogen which balances bodily functions, and detoxifier. This bonafide health tonic contains a wide range of organic acids, vitamins (including vitamin C), enzymes, and B vitamins that provide the body with energy, help to process fats and proteins, and are vital for normal functioning of the nervous system.

Although it has been around for ages, there have been no clinical trials conducted on humans to support its purported health benefits. However, some studies conducted in rats have proven that the claims of kombucha drinkers are not completely unfounded. For instance in 2000, a study reported that mice that drank kombucha for three years lived on average at least twenty-six days longer than mice who were without it. In 2001, another study showed that drinking kombucha for fifteen days protected rat’s livers from the toxic effects of acetaminophen, a common pain killer. And later, in 2003, another study showed that kombucha reduced DNA damage in rats exposed to lead.

In addition to the immediate positive effects it has on energy and digestion, kombucha promotes elimination, weight loss,  and a healthy vegan glow. The recent issue plaguing kombucha brewers is that because of the small amount of alcohol in it from the fermentation process (around 1% alcohol), in some areas businesses are now being required to have a liquor license to serve it! This in my opinion is absolute mayhem, especially considering how easy it is to get a million and one other drinks and foods that can ruin your health and vitality. Anyhow, if  you manage to get your hands on some good kombucha, it can change your life. I met and interviewed a kombucha brewer in Virginia for my radio show, who began brewing it when his wife lost the majority of her intestines and was having constant urinary tract infections. At the time she was being fed through a tube. He started brewing his own kombucha and fed it to her through the tube. She recovered slowly but surely and to this day she’s been out of the hospital and is moving around on a walker! I met her myself. Once he began selling his kombucha locally the results were astounding and the news of people being healed from everything from skin issues to chronic fatigue to high cholesterol started pouring in.

The world over kombucha has been known to help with a wide variety of acute and chronic conditions including arthritis, digestive disorders, high blood pressure, poor circulation, high cholesterol, cancer, eczema, acne, allergies, and chronic fatigue syndrome. So what is all this hype about? Kombucha is not necessarily doing the healing; what is does is help to being your body back into balance so it can heal itself! Below is a long list of additional reasons why drinking kombucha is great for your health. If you are dealing with candida or yeast overgrowth, are pregnant, or dealing with a disease that seriously compromises your immune system you should not drink kombucha or at the very least should seek the consult of a doctor or health practitioner before doing so. You can brew your own, buy it local, or find it at a health food store. When you find that magical brand, stick with it. The most powerful brands I have ever tried have always been locally made. ~XoXo Raw Girl 

  • Promotes and helps healthy bacteria in the gut to thrive
  • Detoxifies the liver
  • Alkalinizes the body and balances internal pH
  • Improves digestion and alleviates constipation
  • Assists the body in building connective tissue
  • Boosts energy and can help relieve chronic fatigue
  • Reduces blood pressure
  • Relieves headaches and migraines
  • Reduces kidney stones
  • High in antioxidants therefore great in preventing cancer
  • Lowers glucose levels
  • Aids in healthy cell regeneration
  • Heals skin issues including acne, eczema, and psoriasis and promotes a youthful glow


  1. I absolutely love kombucha. The fist time I had it I got really tired and my muscles felt strange so I googled to see if it had alcohol in it. I never drink alcohol so it affected me a lot I guess. That doesn’t happen anymore though thankfully. Could you maybe show us how to make our own kombucha? If that’s even possible. Thanks so much!

  2. Funny that you should write this post. My co-worker and I were chatting the other day about making our own. We even traded recipes and SCOBY suppliers. I hope to embark on this journey soon and will do a post about it in the near future.

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