Useful properties and contraindications of Kombucha

Kombucha has been known to people for a very long time, as a storehouse of vitamins, trace elements and enzymes that have a beneficial effect on the human body. The beneficial properties and contraindications of Kombucha have been studied by scientists in many countries. Today it is grown at home, used to improve the body, increase immunity, with weight loss and complex treatment.

Useful properties and contraindications of Kombucha

Origin and description

Biologists could not establish in which country this organism was first discovered. Some sources indicate the island of Ceylon, in others - Tibet and China. Its history goes back more than one hundred years, during which time it had several names:

  • Japanese;
  • kombukha;
  • nautical;
  • tea jellyfish;
  • jellyfish.

He was brought to Russia by soldiers who took part in the Russian-Japanese war, through Manchuria at the beginning of the 20th century. Its structure was determined by the German scientist G. Lindau. After conducting a series of studies, he determined that this organism is a mixture of yeast fungi and acetic acid bacteria. They act in symbiosis, eventually producing unstable carbon dioxide and alcohol, on the basis of which the synthesis of acetic acid proceeds. In the process of fermentation taking place in a container with Kombucha, the pH level of the medium gradually decreases. A little later, scientists managed to isolate from it the antibiotic "Medusin", which explains the healing antibacterial properties of the fungus.

In appearance, Kombucha is a thick multilayer film. Its color varies from white to brown with a yellow-pink tint. This symbiotic organism develops on the surface of a nutrient solution - sweetened tea or juice - and is able to occupy the entire surface, growing up to 100 kg (under industrial conditions). When yeast is fermented with sugar in tea, it becomes carbonated and acquires a pleasant sweet and sour taste. And the components of brewed tea - aromatic and tannic elements - help to produce ascorbic acid, which is important for its growth and normal development.

Beneficial features

The benefits of Kombucha have been known since ancient times. Doctors have established that it contains:

  • B vitamins;
  • organic acids;
  • enzymes.

In the process of life, he synthesizes a natural antibiotic, which gives it powerful antibacterial properties, which the body loads the synthetic forms of this substance.

This product is extremely popular in traditional medicine. The benefits of the fungus in its positive effect on:

  • gastrointestinal tract;
  • cardiovascular system;
  • nervous system;
  • blood composition;
  • elimination of toxins and toxins from the body during weight loss;
  • strengthening immunity.

In addition, Kombucha is also characterized by a hemostatic property.

Useful Kombucha for both adults and children for the prevention and treatment of certain diseases:

  1. Disruption of the digestive tract and liver disease: taking this healing drink helps to reduce the acidity of gastric juice and restore intestinal microflora, reduce the amount of toxins and restore peristalsis, especially in the elderly. It is recommended to drink in case of dysfunction of the bile ducts and liver.
  2. Colds and SARS: the use of infusion as a solution for rinsing the oral cavity, helps stop the inflammatory processes of the throat, and has a general healing and strengthening effect.
  3. Hypertension and atherosclerosis: the regular use of this product helps in the treatment of high blood pressure, lowers cholesterol, preventing the development of vascular thrombosis. It has a stimulating effect on the muscles of the heart.
  4. Anemia: the beneficial properties and unique composition of Kombucha help restore hemoglobin levels in the blood.
  5. Obesity and cellulite in women: enzymes produced by medusomycete accelerate metabolic processes. The use of the drink during weight loss contributes to the burning of body fat and weight loss in both women and men.
  6. Mycosis of the skin and nails: compresses applied to places on the body affected by the fungus, prevent its spread, has an antiseptic and bactericidal effect.
  7. Neurological disorders: regular use brings a relaxing and calming effect, helps in the treatment of various types of insomnia.
  8. Hair and nails: to give the hair a healthy shine and strengthen the hair follicles, rinse with a tea drink, and ingestion helps the body absorb microelements that improve the condition of the nail plates.
  9. In cosmetology (for facial skin care): A solution that has been aged for at least a month has regenerative and cleansing properties. Warm healing masks with the simultaneous use of massage are useful.


Drink may cause indigestion

The benefits and harms of Kombucha have been studied and debated for decades. It has not only healing properties, but also a number of contraindications for admission. For some chronic diseases or exacerbation of inflammatory processes and drug treatment, it should be taken only in accordance with the recommendations of doctors.

A strong and saturated infusion of Kombucha is harmful due to the ability to cause nausea and indigestion. To maintain usefulness, it is important to comply with storage conditions, avoiding excessive fermentation, which increases the saturation of acids and the content of alcohol compounds.

The main contraindications for the use of Kombucha are with the following diseases:

  • gastritis and stomach ulcer;
  • with diabetes and impaired pancreatic function;
  • hypotension, i.e. low blood pressure;
  • individual intolerance to the components.

Taking a saturated drink is harmful not only for diabetes, but also for tooth enamel, and if you drink it more than three glasses a day, it can provoke irritation of the mucous surface of the walls of the stomach.

Growing at home

To always have this refreshing, healing drink and use its beneficial qualities, it is successfully cultivated at home. For these purposes, you need to get a piece of the body of this fungus. Prepare tea leaves ordinary black tea at the rate of 2 tsp. per 1 liter of boiled drinking water with the addition of 50 g of sugar.

The mushroom picker is thoroughly washed and placed in a sterilized glass container, gently pouring with cooled strained tea leaves. From above, the vessel is closed with a clean gauze cloth and left in a warm, well-lit place, avoiding direct exposure to it. Fermentation processes will contribute to the release of carbon dioxide and after a few days the body of the fungus will float to the surface. His infusion can be drunk for 5-6 days.

Caring for Japanese Kombucha is easy. For its maintenance, room temperature and a sufficient amount of oxygen are maintained at a certain level. As it grows, Medusomycete builds up new layers, which are useful to periodically separate and use to prepare fresh portions of infusion. To make up for evaporation losses, freshly brewed sweet tea is periodically added to the container.

Irina Selyutina (Biologist):

When you bring home a small body of Kombucha, it is important to properly “start” its work. The following conditions are important for this:

  • A wide-necked glass container is best suited for mushroom placement.
  • Brew tea for making mushroom kvass for at least 15 minutes and be sure to strain it so that the tea leaves do not get on the surface of the fungus and cause the disease.
  • Sugar is completely dissolved.
  • About 1/10 of the volume of infusion from the old mushroom should be added to the can with young tea mushroom.

Please note. Fermentation time directly depends on the ambient temperature - the higher it is, the faster the drink will be ready.

Tip. In order not to be mistaken in your calculations with the number of days of aging, get yourself a “fill calendar”, where and mark all the necessary days.

The merged ready-made infusion should still “ripen” (at least 5 days) in a cool place. To do this, it is poured to the very top in the dishes (so that there is no air gap) and tightly closed.

If you properly care for it, homemade mushroom drink will be ready within 7-8 days. Then prepare a new solution with tea and using a new layer of mycelium.

Japanese mushroom has the property of always being on the surface of a nutrient solution. If he sank to the bottom, then taking such a drink is harmful.

The following should be known about Kombucha:

  • The more layers the mushroom body forms, the stronger your healer.
  • Only the upper (young) layers need to be separated.
  • The "beard" hanging in the thickness of the liquid is a colony of "workers" - the basis of the healing abilities of the fungus. You do not need to touch them. Only those “hairs” that have come off and go into “free swimming” are removed.
  • For a very young kombucha (one layer), even a liter of liquid may turn out to be too much and it simply is not able to float to the surface. Therefore, reduce the dose of infused fluid.


Kombucha is useful in the treatment of diseases and for the overall strengthening of the body. It is easy to raise him, just look after him in the home. It is used in official medicine, doctors are trying to increase its benefits and therapeutic effectiveness.


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