Category: Longevity, Immune Support, Sports Enhancer Kombucha contains many different organic acids (lactic, acetic, gluconic, glucuronic, malic acid, and ethanol), found in laboratory tests conducted in France; active enzymes (lactase and invertase), amino acids (which bind to mucopolysaccharides and form intercellular fluid, which acts as a "lubricant" in the joints. The high content of glucuronic acid and vitamins B1, B2 and B6 make the kombucha mushroom a powerful therapeutic and refreshing agent.
Dose: 900 - 2 700 mg daily
Forms to use: extract from Kombucha Tea, Kombucha Tea
Time Taken: 900 mg, 1-3 times daily
What Is Kombucha?
The kombucha mushroom has been as a natural remedy in Asia and Russia for centuries.
Its popularity as an "immortal health elixir" is constantly growing.
According to studies carried out in Russia, the ingredients of the mushroom have expressed antibiotic and cleansing properties.
It helps in a low tone, memory loss, obesity, cellulite, acne, premenstrual syndrome, herpes zoster, insomnia, hemorrhoids, ulcers, inflammation of the joints.
There is evidence that kombucha clears the blood, prevents the formation of intestinal gas, increases the number of T cells, strengthens the immune system, thickens the hair and maintains its color.
The History Of Kombucha
In 250 BC. BC. People from the Yang Dynasty in China consumed a beverage of fermented tea.
They called it the "the elixir of immortality."
Several centuries later, in Russia, it was known as "tea yeast," in Austria they called it kombuher, in America - kombucha, but many people simply knew it as "the mushroom of Manchuria.”
Wherever you encounter its name, it can be translated as "miraculous mushroom."
Kombucha, translated from Japanese, means tea (cha) from seaweed (kombu).
What Is The Miraculous Mushroom Made Of?
Kombucha contains many different organic acids (lactic, acetic, gluconic, glucuronic, malic acid, and ethanol), found in laboratory tests conducted in France; active enzymes (lactase and invertase), amino acids (which bind to mucopolysaccharides and form intercellular fluid, which acts as a "lubricant" in the joints.
This is particularly important for bodybuilders because most of them are suffering from tendinitis - inflammation of the tendons, polyphenols, chromium, iron, phosphorus, potassium, sodium, and sulfur. The high content of glucuronic acid and vitamins B1, B2 and B6 make the kombucha mushroom a powerful therapeutic and refreshing agent, even in the processes of detoxication, because it binds to poisons in the body in the liver and takes them into the urinary system. The presence of acetic acid and L-lactic acid hinders the development of salmonella and the growth of certain fungi and, moreover, has been observed to have a positive effect in gout, arthritis and atherosclerosis, i. e. conditions associated with excessive amounts of cholesterol and uric acid in the body. Although called kombucha mushroom, it is essentially a fungus, formed of the following microorganisms: Acetobacter, Brettanomices bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii, Zugosaccharomyces bailii.
This symbiotic culture forms zoocarpet.
The name "tea mushroom" is due to the unique properties of the bacteria to synthesize cellulose grid-like surface of fungus.
In it construction, it looks like an acetic mushroom. It grows for seven days in sweetened black or green tea under aerobic conditions, and a nice acidic soda drink is made (i.e.,.tea yeast).
How To Make Kombucha Tea
-> Necessary products
Kombucha culture (yeast, fungus)
White refined sugar (about 70-100 g per liter of water)
Two teaspoons of black or green tea per liter of water
-> Materials required
A pot of boiling water
A glass or porcelain jar
Linen cloth or paper towel
Place black or green tea in boiling tea and make an infusion (approximately 15 minutes).
Add white sugar and stir until dissolved.
Then allow tea to cool to room temperature (about 25 ° C) because the culture dies if placed in hot solution.
It is important to put the tea in a glass container because it forms acids that could react with metal if tea is in a metal container.
Add the Kombucha mushroom dipped with the dark side down and resealed with a linen cloth, allowing fermentation that continues 8-12 days depending on the temperature.
The new tea has a pleasant slightly sour taste, sparkling and refreshing; the drink is taken three cups a day (about 120ml per day) in the morning on an empty stomach or before meals.
Store refrigerated in glass bottles.
Is The Kombucha Tea Completely Harmless?
Although there is no data for any detrimental effects, some doctors warn about the risk of bacterial contamination or mycotoxins that can cause illness and even death.
The drink is not dangerous, but some people may be intolerant or develop an allergy to tea.
We should not forget that the kombucha mushroom is a natural product, not a synthetic drug.
Therefore, when treating a disease, we should not rely entirely on it.