Kombucha - Health Potion

Kombucha tea miraculously changed, health drink.

Natural treatments are gaining in popularity and become the subject of interest and research teams of researchers. Food beverage from Kombuczy is one of the methods known from antiquity. Interested in it, scientists from the Medical University of Lodz.

“Kombucha since ancient times been regarded as a source of energy and health. Hailing from the Far East, where it was treated as a component of the daily diet designed to strengthen and protect the body, Kombucha hit by Russia to Western Europe”- explain the members of the research team from the Department of Bromatology the Department of Toxicology and Bromatology UM, Jolanta FLORCZAK, And Prof. Peter Jaskólski. dr hab. Anna Wędzisz.

In literature you can find information, that drink with Kombuczy affects the body, among other things, purifies the blood, improves liver function, kidney, bladder and the digestive system, detoxicating and strengthening works on the immune system, helps in the treatment of cancer, lowers cholesterol and regulates the pressure, relieves symptoms associated with chronic fatigue syndrome, cultivates beauty, weight loss and rejuvenates.

“There are several essential characteristics – emphasize UM researchers from the Lodz – równoważenie metabolism, effect on blood purification, effect on the acidity of the organism, improving energy, supporting detoxification and digestive processes of the body.”

The aim of the study was to determine the composition and examine Kombuczy tea beverages, formed in the fermentation process initiated by “mushroom tea”. The poppet determined, inter alia, protein and certain minerals. The resulting tea beverage acidity were tested inter alia, reducing sugar level and content of certain minerals.

“Inoculation and microscopic preparations confirmed, that Kombucha is a symbiotic organism, formed by bacteria and fungi” – the researchers said.

The results showed, that among the minerals magnesium dominates Kombuczy, is slightly less calcium. More than half the Kombucha contains iron and copper. The least of the designated minerals zinc found.

“The respondents drink tea by far the highest concentration of zinc showed, lower by half the concentration proved to be calcium and magnesium, copper and iron while it was ten times less than the zinc” – pay attention to researchers at UM. Research has shown, over consecutive days alter the pH of the beverages and their acidity. These parameters confirmed the high activity Kombuczy. According to the final award medicine experience, it can be regarded as a healthy diet and treated as a natural dietary supplement.

What is Kombucha ?

Kombucha consists of special bacteria and yeasts living in symbiosis. This organism ferments sugar in tea form a drink with Kombuchy. After drinking this drink, we feel refreshed and strengthened. Kombucha has become a means to prevent many diseases.

The most important parts are Kombuchy yeast Schizosaccharomyces pombe and Saccharomycodes ludwigii. The most important is Acetobacter xylinum bacteria, which creates a slippery mass of the cellulose during the symbiosis, which allows immersion in tea.

Among the constituting bacteria may be mentioned Kombuchy: Acetobacter xylinum,
Acetobacter xylinoides, Gluconobacter bluconicum, Acetobacter vinegar, Acetobacter pasteurianum
while the fungi and yeasts: Schizosaccharomyces alcohol, apiculatus origin,
Saccharomycodes ludwigii, Pichia closing years, Mycoderma, Torula origin

Schizosaccharomyces, in contrast to the yeast pet (Saccharomyces), multiply by dividing the transverse. Probably that's why Candida albicans patients are free to drink Kombucha.

Fermentation of lactic acid

Perhaps the name does not sound very encouraging, although this transformation products are very popular and healthy. What would our food without beer, wine and cheese? Lactic acid fermentation is the process responsible for the formation of pickled cucumbers and cabbage.

Captain Cook known always took with him on the expedition sauerkraut, it was the only way to preserve vitamins and avoid the scurvy sailors. Already 3000 years ago noted, brewed vinegar that has a strengthening effect on workers. Benefits of lactic acid were known in antiquity.

There are two lactic acids (the so-called. enantiomers) “L(+) lactic acid” and “D(-) lactic acid”. L lactic acid(+) contained in the drink with Kombuchy has cleansing properties, detoxification and strengthening. Other products of metabolism are Kombuchy: acetic acid, glucose acid, carbonic acid, Vitamin B1, B2, B3, B6, B12 and enzymes.

Kombuchy besides drink with excellent taste (reminiscent of apple juice) has the following characteristics:

-strengthens the immune system
– assists in preventing colds
– microflora kombuchy inhibits the growth of pathogenic and spoilage bacteria
– regulates metabolism
– regulates blood pressure
– detoxifies the body
– promotes fat burning
– avoid distortions of acid-base balance of the body
– sugars, proteins and fats are better distributed, so are better utilized by
body (to burn fat, and shall not be set aside in the adipose tissue)
– reduces symptoms of menopause
– adds strength and improves concentration
– strengthens the organs: heart, power of vision ,ponds, Skin and hair
– relieves the symptoms of rheumatism
– reduces the risk of cancer
– effectively stimulates saliva and digestive juices in the stomach and pancreas accelerating peristalsis,
– calming effect on the nervous system
– effectively restores intestinal microflora after treatment with antibiotics
– helps in the treatment of psoriasis
– reducing cholesterol
– relieves the symptoms of migraine

Kombuchy fermentation are needed:
– Kombucha mushroom and a vessel for fermentation
– ok. 100 mL of liquid from the old Kombuchy, the so-called. Starts, which will facilitate and accelerate the process of fermentation (If you do not have the old fluid, this step can be easily bypass),
– 1 teaspoon / teabag eg. Green, kombucha tea strengthens properties
– 800 ml of water
– 100-125 g sugar
– gauze and elastic (for covering the jar)

– Boil the water and brew a cup of tea
– Add sugar, Stir and leave to cool
– Pour the tea into a vessel, wherein the fermentation will proceed
– Put the mushroom tea smooth side up, starter refill the jar with gauze and secure
– Leave a whole on 8-12 days
– The drink is a mature, when you move the jar does not effervesce, ie. no bubbles rise

Filter mature drink with a coffee filter and store in the refrigerator in a sealed bottle nieszczelnie. Wash with lukewarm water plug to remove all blemishes, Separate new fungus from the old and start a new cycle of production.

Fermentation temperature

The ideal fermentation temperature Kombuchy to 23 ° C. It can be assumed, that is a good breeding room temperature.
During the colder months to produce a healthy and well-fermented drink will take more time than the summer. A good way to maintain the proper temperature is to put in a kitchen cabinet Kombuchy. This is an ideal way, especially when there is a wooden cabinet. It should, however, leave the door ajar to maintain the proper air circulation.
Kombucha Mushroom “do not like” light, but it needs heat and air. Therefore, the best place to be slightly open kitchen cupboard.
Cigarette smoke is bad for Kombucha!

The vessel for fermentation

Kombuchy fermentation vessels are best suited for glass or porcelain. Do not use metal utensils, because the acids formed may react with the metal. Similarly, the plastic, which may cause unwanted chemical reactions.

Kombucha, to quickly grow, needs space. So it's best to use a wider and shallower dish. After all, ordinary well-liter jar works. Utensils should not be used to fill to the brim.

The so-called. continuing fermentation (It is constantly receiving and finished drink sweetened tea while complementing) used authentic cooking utensils Kombuchy, but perfectly for this purpose check the vessel to brew, which also has a tap for reception of finished beverage.

What is the water used for breeding ?

One of the causes of ill health is inadequate, contaminated drinking water. The basis of the program is to improve the health of chemically pure water, Unfortunately, few people can enjoy it. Most of the impurities in the water is the origin of the chemical. Sulfaty aluminum, fluorine and chlorine are added specifically, and pesticides, herbicides, antibiotics, fertilizers and metals get into the groundwater as a result of environmental pollution.

Considering, that Kombucha contains millions of bacteria in the culture should use still mineral water or well filtered.

What sweetened tea ?

Designated tea to ferment for Kombucha must be sweetened, otherwise, the fungus will die of starvation and create a health drink. The minimum dose of sugar to it Kombuchy 50 grams per liter (when we give less sugar, fungus will starve).

To sweeten the broth can be used:
White sugar
Called “white death”, but luckily the Kombucha converts it into lactic acid and alcohol, so there is no concern about the negative effects.
Brown sugar
It does not work as well as white (Kombucha converts it harder) but it can easily use it.
Honey
With the use of honey is very important to maintain a constant temperature of 28 ° C fermentation. Tea should be supercooled before you add honey to it to keep all of the enzymes that could destroy the high temperature. The minimum amount of honey is 4 tablespoons per liter.

Literature

Please read the literature on the Polish-speaking Kombuchy. Positions are available:

Kombucza – Wonderful mushroom – Reference Manual
Harald Tietze
Kombucha centuries helps people all over the world. It is a chemical factory, which changes the tea and sugar in a refreshing and healthy drink. It cleanses the blood, has a strengthening effect on the body, cures many diseases, cultivates beauty, weight loss.

Kombucha mushroom wonderful use of natural therapy
A. I M. Bartholomew
How have planted in the house. How to use kombuczy in the household and garden and to improve the beauty. How to use Kombucha in the treatment of various diseases.