| Aids Digestion | By action of the bacteria, enzymes and yeasts (acetic acetobacter, lactobacillus saccharomyces), food is broken down into more elemental forms in which minerals and nutrients become easier for our bodies to absorb. Acetic acid and lactic acid, which gives Kombucha its ‘sour’ flavor has antimicrobial properties that helps rid of bad bacteria (candida overgrowth). This helps to regulate our digestive system and maintain good gut health that people report fewer problems like stomach upsets, bloating, diarrhoea, flatulence and constipation. |
| Detoxification | Gluconic & glucuronic acid binds with various toxins in the liver for elimination through the urine, which enables our body to function optimally. Amino acids such as glutamic acid, proline and benzoic acid assist in this process as well by eliminating free radicals which otherwise damage body tissues leading to tumor formation. |
| Immune System Support | In the process of fermentation, the brew accumulates an increased levels of B vitamins including Thiamin (B1), Riboflavin (B2), and Niacin (B3) compared to its raw ingredients. The breakdown of polyphenols and production of vitamin C from tea leaves provide anti-oxidants that supports the immune system to help fight off free radicals, suppresses cortisol and protects us against inflammatory diseases. |
| Adaptogenic | Adaptogens are natural non-toxic compounds that encourages homeostasis (stability & balance), which improves the body’s ability to handle biological, psychological and external stresses. It helps reduces our cravings for sugar and the L-theanine (promotes relaxation and facilitates sleep) in tea counteracts the effects of caffeine. |
