1. Detoxification Kombucha contains substantial amounts of glucuronic acid (GA). GA is well known as a detoxicant. In the body it combines with toxins like pharmaceuticals and environmental pollutants. It then converts them into compounds that are soluble and the body can excrete. Drinking kombucha may also help prevent tissues from absorbing industrial toxins in the environment. 2. Antioxidants Kombucha contains abundant antioxidants including vitamins E, C, beta-carotene, and other carotenoids. Like black tea, kombucha also contains polyphenols and other compounds with antioxidant powers. But because it is fermented, kombucha is much more powerful than plain tea. Its antioxidant activity has been found to be 100 times higher than vitamin C and 25 times higher than vitamin E. For that reason drinking traditional kombucha may help cure chronic illnesses caused by oxidative stress. 3. Energy Kombucha sets iron free from black tea. That helps increase levels of blood hemoglobin, and improves oxygen flow to tissues. It also improves the body's absorption of other non-heme (plant-derived) iron. 4. Immunity Oxidative stress suppresses the immune system but kombucha's high levels of vitamin C support immunity. Its antioxidant power also protects against cell damage, inflammatory diseases, suppressed immunity, and tumors. 5. Gastric Illnesses Nonsteroidal anti-inflammatory drugs (NSAIDs) are toxic to the gut. They can lead to gastric ulcers. NSAID can disrupt blood circulation to the stomach's mucous membrane. Kombucha has been shown to effectively heal gastric ulceration. The researchers believe the fermented tea protects the mucin content of the stomach. Its antioxidant activity also protects the lining of the gut. Kombucha also reduces gastric acid secretion that can damage the mucous membrane. In fact, kombucha has been found as effective in healing ulcers as prescription omeprazole (brand name Prilosec). 6. Obesity Kombucha helps balance the metabolism. Animal studies show the tea may cause weight loss by encouraging calorie restriction.

It's well known that antibiotics can disrupt the gut microbiome, but a recent study offers deeper insight into how that disruption leads to fungal overgrowth. Using an advanced gut model (M-SHIME), researchers showed that when key bacterial species like Bifidobacteria and Lachnospiraceae are wiped out by antibiotics like clindamycin, levels of the short-chain fatty acids (SCFAs) butyrate and acetate plummet. These SCFAs play a crucial role in suppressing Candida albicans, an opportunistic yeast that can otherwise thrive in the gut under dysbiotic conditions. The study found a strong negative correlation between Candida abundance and SCFA levels, particularly butyrate. Unfortunately, thanks to modern diets and lifestyles, most people don't produce enough butyrate to keep Candida at bay. Butter and cheese are the best sources of butyrate. So enjoy! The key to find candida is to stop feeding it which means to stop eating sugar and carbs. When you do that, anti-candida products like oregano oil can fight it better!

1.Xylitol Xylitol is a sugar alcohol derived from xylose - a crystalline sugar found in birch bark. Sweet like sugar but with only 40% of the calories, xylitol is fast becoming the preferred sweetener of health-conscious consumers. Low-carb dieters will find xylitol appealing, with less than a quarter of the carbohydrates found in cane sugar. It also stands apart from synthetic sweeteners thanks to its natural origins. Besides birch trees, xylitol is found in the cellular structure of fruits like raspberries, and in vegetables like the corn-cob. Even our bodies produce xylitol (between 5-15 grams per day) during normal metabolic processes. With a glycemic rating of 13, xylitol is metabolized around eight times slower than regular sugar, making it a safer choice for diabetics. Unlike sugar, which provokes the release of insulin in response to its consumption, xylitol is metabolized independently of insulin in the gut. It metabolizes slower and steadier than sugar, making it a much safer sweetener for hypoglycemics and the sugar-sensitive. 2.Raw honey Identified as containing more than 181 health-promoting substances, raw honey converts the vital, healing energy of plants into a medium that is perfect for human consumption. Rich in phytonutrients (nutrients absorbed from plants), raw honey is renowned worldwide for having powerful anti-oxidative and anti-inflammatory properties. Raw, unfiltered honey is very different from the pasteurized product you find on most grocery store shelves. Nearly all commercially-produced honey is heated to kill potentially harmful bacteria, reduce crystallization, and improve product flow. Unfortunately, this process also kills the vital, living enzymes and good bacteria which make raw honey one of the world's oldest-known superfoods. The bacteria in raw honey serves as a prebiotic: a substance containing helpful microorganisms that aid in the process of digestion. When consumed raw, honey's natural enzymes aid in the breakdown and assimilation of the many nutrients it contains.

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Vitamin D insufficiency is a pandemic affecting nearly half of the people worldwide, while one billion people are classified as vitamin D deficient. Hypovitaminosis D, or vitamin D deficiency, is an independent predictor of total mortality in the general population, and, conversely, vitamin D supplementation has been shown to be protective against mortality. Vitamin D enhances absorption of dietary calcium and phosphorus by 30-40% and 80%, respectively, but its physiological functions extend well beyond mineral assimilation and balance. Vitamin D is known as a pleiotropic hormone, meaning it elicits diverse, multifaceted effects. In fact, local vitamin D production governs the expression of up to 200 genes. That vitamin D receptors are found in so many organ systems, including the muscles, intestines, pancreas, and nervous system, illustrates its expansive and far-reaching effects. In particular, vitamin D regulates the cell cycle, suppressing cell division and inducing terminal differentiation to generate specialized, organ-specific cell types. It likewise regulates the pathway of cell suicide, known as apoptosis, promoting programmed cell death in neoplastic cell lines to prevent cancer. Vitamin D exerts various endocrine effects, such as inhibiting renin and stimulating insulin secretion. It also possesses anti-inflammatory and anti-fibrotic effects and enhances host defense against both invading pathogens and tumor development. The vitamin D receptor complex regulates 3% of the human genome, and about 10% of human genes are directly or indirectly responsive to vitamin D. The effects of vitamin D are far-reaching, as demonstrated by the fact that a multitude of human cells, including bone, blood vessel, brain, breast, colon, immune, muscle, prostate, and skin cells express the enzyme 25-hydroxyvitamin D-1 alpha-hydroxylase. Also known as cytochrome P450 27B1 (CYP27B1), this enzyme is responsible for catalyzing the hydroxylation of calcifediol to calcitriol, the bioavailable, metabolically active form of vitamin D that elicits effects at a cellular level. Regarding vitamin D production, researchers state, “… extrarenal intracrine and paracrine 1,25(OH)2D3 synthesis may critically affect the activities of many tissues and organs.”