During WW2, however, the use of Kombucha decreased, but, after the war, Dr. Rudolph Skelnar spread the interest about it in Germany as he used it to treat cancer, diabetes, metabolic disorders, and high blood pressure. During oxidation and fermentation, the fungus in tea does various complex reactions. Hence, it feeds on the sugar in tea and thus, results in production of crucial substances, part of Kombucha, like lactic acid, vitamins, amino acids, and glycolic acid. Kombucha also has a lot of vitamin C, B-complex, and it’s rich in enzymes.
Throughout the decades, this fungus has been used in the treatment of nervousness, aging symptoms, rheumatism, tiredness, constipation, diarrhea, inflamed tonsils, sclerosis, internal organ diseases and more. Scientists explain that the components of Kombucha possess antibiotic and detoxifying characteristics, with an important role in all biochemical processes.
Furthermore, Kombucha is highly recommendable for people who have problems with hemorrhoids and constipation. It encourages the proper functioning of the digestive system, but it also has the power to treat problems with kidney stones, urinary canals, and the bile. Its regenerative properties are of great use for people who suffer from atherosclerosis. By improving the metabolism, it flushes toxins out of the blood.
If you have problems with headaches, rheumatism, joint ache, etc. Kombucha tea is what you need. Other proven benefits of Kombucha are:
Prolongs the life span
Prevents the occurrence of wrinkles
Detoxifies the blood vessels and regenerates the cell membranes
Betters the taste of meals
Treats liver disorders
Encourages weight loss
Prevents nausea while driving
Treats pox and shingles
Strengthens the leg muscles
Treats hand and feet diseases
Improves the function of the kidneys
Helps in the removal of gallstones
Strengthens the hair
Lowers high cholesterol levels
Enriches the intestinal microflora
Normalizes the acid-base balance