What is kombucha?
These days kombucha is quite popular in the United States and many other parts of the world.
But what is it about this “hard to pronounce” (kom-boo-cha), sour tasting and bubbly drink now seen in almost every main stream grocery store?
No doubt, in recent years kombucha has advanced to a hip and fashionable beverage, especially amongst the health-conscious consumers. It is called a probiotic drink, has been hailed as a "cure-all" beverage by some, as a wonder potion by others curing about anything from diabetes, arthritis, all the way to anti-aging and cancer.
But is it true?
Or is it just another media "hype" and commercial “fad”?
Is there some truth about those claims?
And if so, what is true about the proclaimed ingredients and health benefits of kombucha?
And what about commercial "booch" and the popular "hard kombucha"?
Do those commercial products stack up to those claims and really offer the same health benefits as traditionally (I like to call it authentic) brewed kombucha?
And is kombucha really a probiotic beverage? If so, why is that?
If all or some of those are questions you always asked about kombucha, then this course is for you.
In this course we will ask modern science to answer those questions. We will have a good look at what past and contemporary scientific research has to say about kombucha and the proclaimed medicinal properties and health benefits of this fermented tea. This course will explain and evaluate the scientific and clinical studies supporting the proclaimed health benefits of kombucha.
As a trained scientist, former research scientist, commercial kombucha brewer and current college professor teaching biology, microbiology, biochemistry and immunology for more than 20 years, I have heard all different kinds of opinions over the years (mostly from non-scientists) with respect to its appeal, contents and proclaimed health benefits.
The objective of this course is to increase the learner’s understanding and expand the knowledge about the historical, chemical, biological and medicinal aspects of this ancient, fermented tea beverage called kombucha.
Course Description
This online course explores the historical and scientific aspects of kombucha, an ancient fermented tea beverage which has gained renewed interest in recent years due to its proclaimed health benefits.
The course is comprised of five sections. The first four (4) course sections are comprised of auditory/visual lectures which cover the historical, chemical, biological and medicinal aspects of kombucha. The last course section is designed as a tutorial which teaches the interested learner the "art and science" on how to make authentic kombucha safely and professionally at home.
The objective of this course is to increase the learner’s knowledge of the "science behind kombucha" and to create a better understanding and appreciation of the potential health benefits of this ancient fermented beverage.
The first lecture will have a brief look at the history of kombucha and introduces some of the early kombucha pioneers and their findings. The second lecture will explore the chemical components that have been found in kombucha and examine their chemical structures and properties. The third lecture will then have an in-depth look at the microorganisms that have been isolated from kombucha and view their morphological characteristics and biochemical properties. The last lecture will then list and analyze the scientific literature reporting scientific and/or clinical-medical studies performed with kombucha and have a look at the reported health benefits of this fermented tea beverage. This last lecture will also give basic practical advise on how to safely make authentic kombucha from home following traditional recipes and proven protocols.
The content of the lectures will be presented as recorded lecture audio/video sessions.
After completion of each lecture session, the learner will be asked to complete a quiz for self-evaluation of the understanding of the covered lecture material and of the learning progress.
“Fermentation and civilization are non-separately connected"
John Ciardi
American poet
Lecture 1
The History of Kombucha
- 0.7 hour to complete
- 14 Lecture slides (PDF)
- 1 Recorded audio session (Total 30 min)
- 1 Quiz (7 questions)
This lecture explores the long and exciting history of kombucha and introduces the interested learner to the early pioneers dedicated to the study of this fermented tea beverage.
Assignments for this lecture are: Study the posted PDF lecture slides, listen to the recorded lecture audio and answer the questions of a quiz (Quiz 1).
Lecture 2
Chemistry of Kombucha
- 1.0 hour to complete
- 27 Lecture slides (PDF)
- 1 Recorded audio session (Total 50 min)
- 1 Quiz (10 questions)
This lecture introduces the learner to the chemical compounds that have been identified by scientists in kombucha and explains their chemical structures and properties.
Assignments for this lecture are: Study the posted PDF lecture slides, listen to the recorded lecture audio and answer the questions of a quiz (Quiz 2).
Lecture 3
Biology of Kombucha
- 45 min to complete
- 14 Lecture slides (PDF)
- 1 Recorded audio session (Total 30 min)
- 1 Quiz (8 questions)
This lecture introduces the learner to the biological components that have been identified by scientists in kombucha. It focuses on the microorganisms, i.e. bacteria and yeast, and explains their basic biological characteristics.
Assignments for this lecture are: Study the posted PDF lecture slides, listen to the recorded lecture audio and answer the questions of a quiz (Quiz 3).
Lecture 4
Medicine and Kombucha
- 1.3 hours to complete
- 35 Lecture slides (PDF)
- 1 Recorded audio session (Total 70 min)
- 1 Quiz (10 questions)
This lecture introduces the learner to the known and potential medicinal properties of kombucha. It will highlight examples of scientific studies conducted with kombucha and their findings performed using in-vitro and animal experiments.
Assignments for this lecture are: Study the posted PDF lecture slides, listen to the recorded lecture audio and answer the questions of a quiz (Quiz 4).
Lecture 5
Kombucha Tutorial
- 1.6 hours to complete
- 43 Lecture slides (PDF)
- 1 Recorded audio session (Total 1.6 hours)
- 1 Quiz (10 questions)
This section of the course teaches the course participant how to make authentic kombucha at home in a safe and highly reproducible fashion. This tutorial lists the materials, tools and ingredients needed and guides the learner through the individual steps of my proven protocol using traditional kombucha recipes.
Assignments for this tutorial: Read and follow the step-by-step instructions of the PDF lecture slides, listen to the recorded lecture audio and answer the questions of a quiz (Quiz 5).
Your Instructor
Elmar Schmid, Ph.D.
Your course instructor holds a doctorate degree in biochemical pharmacology and has a draftsman certificate in mechanical engineering. He is a researcher, educator and business entrepreneur with more than 20 years of educational experience at the college and university level where he teaches microbiology, organic chemistry, biology and biochemistry. He has 15 years of biological research experience in academia and governmental research institutions, i.e. The Scripps Research Institute (La Jolla, CA) and German Cancer Research Center (Heidelberg, Germany), where he conducted scientific studies in the field of cell biology, immunochemistry, antioxidants and enzyme regulation. Most of the scientific work has been published in peer-reviewed scientific journals, including FASEB J., J. Biol. Chem. and Mol. Pharmacology. Dr. Schmid was the cofounder and chief science officer of an algae biotech company and until 2019 the co-founder and CEO of a kombucha brewery in Southern California.
Kombucha Preparation
Kombucha Cultivation
Kombucha Harvest
Kombucha Post-Fermentation
“The art of healing comes from nature, not from the physician.
Therefore the physician must start from nature, with an open mind”
Theophrastus von Hohenheim, also known as Paracelsus (1493-1541)
