October 20 – Strategy 20 – Probiotics and Kombucha: Your Digestive System Will Feel the Love
Most people when they hear the word Kombucha think it’s from a foreign language. Actually they are correct – it’s Chinese. If you’ve never heard of Kombucha you’re not alone. I had never heard of it either until I was diagnosed with breast cancer.
Here’s how Wikipedia defines Kombucha:
Kombucha is an effervescent fermentation of sweetened tea that is used as a functional food. Sometimes referred to as a "mushroom", the kombucha culture is actually a symbiotic colony of bacteria and yeast.
I was introduced to Kombucha by my daughter-in-law as a way to prepare my body for surgery. The origin of Kombucha is mysterious. However,as far back as the Chinese Tsin Dynasty in 221 BC, a beverage made from tea and sugar was revered as "K'un Pa Chu'a, a tea like wine," and was reputed to have near-magical healing powers. It’s used in traditional Chinese medicine as a means to boost the body’s immune system, which is so important before any major surgery to prevent infection and promote healing.
Kombucha is made from tea and sugar fermented by a pancake-shaped yeast-and-bacteria culture called a scoby. Also called mushroom tea, Kombucha is served chilled. It contains acetic and other organic acids, B vitamins, amino acids, polyphenols, enzymes, probiotics and traces of ethyl alcohol, depending on brewing time and conditions.
My favorite flavor is GT’s Gingerade as it tastes a bit like ginger ale and is highly effective in treating an upset stomach. It was an invaluable tool for me the first
few days after surgery when I was nauseous from pain medication. GT’s founder developed the drink for use when his own mother developed breast cancer. Laraine Dave was diagnosed in 1995 with an aggressive form of breast cancer and used Kombucha as part of her daily diet. She beat her cancer and still remains cancer free today.
If I were asked to describe the taste of Kombucha, I would describe it as an effervescent, very slightly vinegary, refreshing drink. Friends whom I have introduced to its use, say it gives them energy. Kombucha is available in health food and some supermarkets in various fruit flavors. A “green” flavor is enhanced with raw green Superfoods, but does have a bit of an acquired taste.
Simply put, Kombucha is a natural health beverage loaded with probiotics and other healthy amino acids. Probiotic literally means “for life”. Unlike antibiotics, which kill all of the bacteria in your body, even the good ones, probiotics re-establish the natural ecology of intestinal flora. Probiotics are said to boost immunity, enhance mood, fight allergies, detoxify the body and rid the body of disease. Sounds like the ancient Chinese knew what they were talking about. Kombucha is magical for your body’s digestive system.
Of course, there are other ways to get a healthy dose of probiotics. In addition to Kombucha, I use the supplement PB8. One capsule of PB 8 contains about the same amount of live probiotic culture as ten cups of yogurt. The digestive system is responsible for nutrition and elimination of waste and carcinogens. It’s vital to keep it healthy and running smoothly to avoid disease.
The choice is yours concerning which probiotic formula works best for you. If you include dairy in your diet, you could choose organic, Greek-style yogurt. Other choices are supplements and Kombucha tea. I choose both Kombucha and PB8
supplements. You can never get enough probiotics in your diet just like you can never overdose on fruits and vegetables. When you choose to boost your body’s natural healing systems, you can’t go wrong.
Check out a new video on the Cleveland Clinic Breast Cancer Vaccine:
To see all the tips for prevention, go to www.sisters4prevention.com