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Kombucha is a fermented tea. Most people with candida stand up from their chairs and prepare to run for their lives upon hearing the word fermented. Although Kombucha is a fermented beverage, candida does not like it. Kombucha is on the side of health whereas candida is not.
All it takes is a small amount of Kombucha each day to reap the benefits. You can brew it with less sugar or let it ferment an extra day to make sure the sugar is eaten up by the Kombucha pellicle. More people begin to add Kombucha as a part of their candida and parasite cleansing diet, along with other supplements. It contains the B vitamins we need as well as digestive enzymes. Kombucha helps to heal damaged tissue, as well.
According to a testimony from a candidiasis sufferer, she is a strong believer in Kombucha and has been on it for a year. The ancient probiotics has helped her to get to a point where she has the strength to do what she has to do to cure the candida. It is a powerful detoxifier and helps to rid your body of the waste products generated by candida die-off.
If you prefer to make your own Kombucha, she suggests harvesting the ‘mother’ on the eighth day, which is the most potent nutrient wise. However, if ingesting any kind of sugar is a concern, let it go for nine or ten days so the pellicle eats up the sugar. She usually makes her Kombucha with a Roybiis tea or s special Tibetan whole leaf tea. These teas are fresher and less moldy than the tea ‘dust’ you find in commercial tea bags.