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This article from the World Wide Web is about the Kombucha fungus, what some call the miracle mushroom. This widely hyped ailment-for-anything are also known as Manchurian mushrooms and Indo-Japanese tea fungus. There is so much information about Kombucha that when I did a web search on it over 100 web sites were devoted to this strange fungus I had never heard of. I decided to look further as see what all this hype is about. Kombucha is a yeast culture supposedly possessing an natural antibiotic effect and an extreme amount of glucuronic acid, a liver detoxifier that flushes poisons out of the body. How does this all happen? First the Kombucha yeast (It is not officially a mushroom) is ground up and most commonly taken into the body in the liquid form of tea. This tea is supposed to taste somewhat like the famous Japanese green tea. If it ferments for a long time the tea tastes like a hot apple cider with a hint of vinegar. The main reason people drink this tea is not for the taste, but for the relief of endless physical ailments. Besides Kombucha’s antibiotic and anti-toxin effects, some of the other aspects of well being it helps are: acting as a laxative, relieves pains of arthritis, helps with digestion, relieves stomach cramps and bronchitis, regulates appetite, clears acne, relieves headaches, strengthens hair and nails, stops diarrhea, improves eyesight, and most of all "vitalizes" the physical body. Think that list was long? Tho...