Special Nutrients in Kombucha

The total health effects of any single food are the result of synergistic interactions between its constituents. When it comes to kombucha, the mixture of a wide variety of enzymes, probiotics, vitamins, and acids contributes to its overall benefits. While not every component has been identified, the key ones that have are quite powerful, and as kombucha is studied further other compounds may be discovered as well. For now, everything that is known strongly suggests that kombucha possesses many different types of healing properties, and these conclusions will likely be further confirmed as more research is done.

Acetic acid

A significant constituent of vinegar, acetic acid is one of the simplest organic acids. In fact, it is acetic acid that is mostly responsible for vinegar's sharp flavor, which is why many people combine it with some kind of sweetener. But when it comes to health, acetic acid is anything but simple. It possesses many powerful healing abilities, chiefly antiseptic and antibacterial. A 2009 study in the journal Burns found that acetic acid has excellent bactericidal properties for a range of Gram-positive and Gram-negative pathogens, and even concluded that acetic acid may be a better alternative to currently used antiseptics.

Many recent studies also indicate that acetic acid is useful for controlling blood sugar. Dr. Carol Johnston, the head of nutrition at Arizona State University, discussed how acetic acid can control glucose levels and can even accelerate weight loss when consumed with meals.

Glucuronic Acid

This powerful acid is responsible for assisting with liver detoxification, by binding to waste molecules and transferring them to the kidneys. It is one of the most important single molecules when it comes to detoxification, and kombucha is rich in it. In fact, a 2007 study in the journal Food Chemistry found that glucuronic acid concentration could reach up to 2.3g/L in fermented black tea. Kombucha's powerful combination of acetic and glucuronic acids makes it perfect for killing bad internal bacteria and then detoxifying your body.

Probiotics

The true power of kombucha stems from the fact that not only does it eliminate harmful pathogens, but it replaces them with high-quality, potent probiotics. The strains in kombucha are a mixture of yeasts and bacteria, but almost always include Gluconacetobacter xylinus, which is responsible for producing many kinds of organic acids and ezymes, including acetic and glucuronic acids, among others like lactic acid. Of course, in addition to manufacturing those beneficial chemicals, the bacteria also assimilate into the intestines, where they help digest nutrients and crowd out bad bacteria from occupying the same space.

Since far more research is needed on kombucha, there is no telling what other chemicals may also be in play. For now, what's certain is that fermented tea is an excellent health drink that more people should be including in their diets.