The cinnamon kombucha recipe that cures arthritis, gout and depression

Kombucha is made from sweetened tea (usually black tea, but sometime green tea as well) fermented by a colony of bacteria and yeast. The end result is an elixir that has strong properties for fighting cancer, arthritis and other degenerative diseases.

Rich in nutrients and vitamins such as Vitamin B, Glutamic acids and antioxidants, Kombucha has many therapeutic benefits.

Let’s look at the top two reasons you should regularly consume kombucha:

Detoxification: Probably the number one benefit of Kombucha is its ability to aid the body in producing many of the enzymes and bacterial acids it uses to aid the liver and kidneys in detoxifying your body.

Glucaric acid has been shown in clinical studies to aid cancer patients such as Ronald Reagan who started drinking Kombucha regularly after his cancer diagnosis in 1987, remember he didn’t die until 2004 of old age.

Digestive and Gut health: Close behind detoxification has to be Kombucha’s ability to aid the body maintain digestive health. Because it is fermented by a colony of bacteria and yeast, Kombucha is a pro-biotic beverage. Next time you feel like your body is not processing food correctly or suffer from digestive uncomfortableness, try Kombucha.

Kombucha, once impossible to find in the US, today is available at most grocery stores (especially natural health stores such as Trader Joe’s and Wholefoods). You can also purchase a SCOBY (the starter culture that begins the fermentation process) and make your own. It can be time consuming, but it is inexpensive and a great way to ensure quality Kombucha.

How to make kombucha

  • Filtered water
  • 1 cup organic sugar
  • 2 tablespoons loose organic black, white, or green tea or 6 tea bags (
  • 2 cups finished kombucha (from previous batch or store-bought)
  • 1 SCOBY
  • cinnamon


  1. Put 4 cups of filtered water into your pot.
  2. Add sugar.
  3. Bring the water to a boil, then turn off the heat. Hot water will dissolve the sugar
  4. Add your loose tea or tea bags.
  5. Allow your steeping tea to cool until it reaches room temperature. (Make sure it’s not hot)
  6. Remove the tea bags or completely strain the loose tea leaves from the liquid.
  7. Add the finished kombucha (from a previous batch or store-bought) to your glass jar. Adding finished kombucha ensures that your new batch of kombucha will brew at a safe pH.
  8. Add your SCOBY to your jar.
  9. Fill the rest of the jar with filtered water, leaving about an inch of headspace at the top.
  10. Cover with a dish towel or something else breathable but tightly-woven enough to keep out fruit flies. Secure your cloth with a rubber band.
  11. Place your jar of kombucha somewhere out of the way and allow it to ferment at room temperature for 7 to 28 days. The longer you leave it, the less sweet your final batch will taste.
  12. When your kombucha is done fermenting, remove the SCOBY and at least two cups of kombucha for every gallon-sized batch that you want to make next time.
  13. Once you have removed the SCOBY and two cups of kombucha for your next batch, the rest of the kombucha is yours to drink at will.

Source: Anya Vien

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