Analysis of Kombucha Tea

The following information describes some of the elements found in Kombucha after laboratory analysis.

People from all over the world claim drinking Kombucha Tea provides relief from many physical ailments. While it may not be the cure to all the ills of mankind, it is a traditional fermented beverage used in many cultures to promote well-being.

Chemical analysis has found the following substances in small quantities in Kombucha.

The effects of these components will not be swift, but steady.

4-Acetamidophenol
Acetic acid
Acetoacetic acid
Benzoic acid,
2-amino-,
3-phenyl-2-propenyl ester Benzonitrile,
4-hydroxy- 2(4H)-Benzofuranone, 5,6,7,7a-tetrahydro-4,4,7a-trimethyl- 2,
6-Bis(t-butyl)-4-(dimethylbenzyl) phenol,
Butanoic acid,
3-methyl 1-Butanol,
3-methyl- 2-t-Butyl-4-(dimethylbenzyl) phenol,
Caffeine,
Citric acid,
Cyanocobalamin (B-12),
Decanoic acid,
D-Ribo-hexos,
2,6-dideoxy-3-0-methyl- 2,3-Dihydro-1-methylindene 2,5 Diketo-gluconic acid,
Ethyl Acetate,
Fructose,
d-Gluconic acid,
Glucose Hexanoic acid,
(1H)Imidazo[2,1-f]purine-2,4(3H,8H)-dione,
8-ethyl-1-methyl-7-phenyl- Itaconic acid,
2-Keto-gluconic acid,
5-Keto-gluconic acid,
2-Keto-3-deoxy-gluconic acid,
Lactic acid,
5-Methoxy-1-(3-methoxy-4-methylphenyl)-1,3,3,6-tetramethylindan,
Niacinamide,
Nicotinic acid,
Pantothenic acid,
Phenethyl Alcohol
The benefits to the physical body vary widely. It is said to enhance the immune system. By detoxifying the body, it makes it unlikely for disease causing bacteria and viruses to find a suitable growth environment. This results in a healthier physical body!

The Tea is made by placing the Kombucha Culture in a solution of tea and sugar. BLACK or GREEN TEA and WHITE SUGAR are the best nutrients. Within 5-8 days, biological and chemical metabolic processes take place producing a variety of beneficial ingredients. The following constituents may be found in the Kombucha Tea: a small amount of alcohol, carbon dioxide, vitamins C, B1, B2, B3, B6, B12, folic acid, acetic acid, glucuronic acid, gluconic acid, oxalic acid, usnic acid, fructose, dextrogyral (L-Lactic Acid+) plus enzymes and minerals.

The end product contains a very small amount of alcohol, 0.5% - 1%, which is as much alcohol present in "alcohol-free" beer and many beverages including apple juice. By law, a beverage can contain up to 0.5% alcohol and still be labeled "non-alcoholic." Most beer contains approximately 3% - 8% alcohol. The end product also contains a small amount of sugar which is not converted. The longer the drink ferments, less sugar and more alcohol will be present. It will turn to vinegar if allowed to ferment too long.

The slight amount of alcohol present in the fermented Tea is normally harmless and is no more potent than non-alcoholic beer. Some sober alcoholics who drink Kombucha find it reduces their craving for alcohol. An alcoholic who drinks Kombucha says "I found it would slow me down when I was on a binge. It minimizes hangovers when you drink it with the booze (not mixed but between beer and whiskey shots). But most interesting ...I found that when I drank K-T all day, I had little or no craving for alcohol."

Many diabetics drink the Tea, but ferment it longer (10-12 or even 15 days) so the sugar content is decreased. In a four ounce glass of Kombucha Tea (that's 1/2 cup), there may be 3 - 10 calories of sugar present depending on how long it has fermented. Many articles do not recommend the Kombucha Tea for pregnant or lactating women. The fetus and young baby do not yet have a developed digestive system to filter unwanted toxins out of their bodies. Unless the mother has already been drinking Kombucha, it may be best for the pregnant woman and the breastfeeding mother to forego Kombucha until pregnancy or breastfeeding passes.

Kombucha, in small doses, has benefited children with ADD and constipation. People who have problems with Thrush or Candida may actually benefit from drinking Kombucha.