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Kombucha

Posted by culturemarket on November 28, 2017  /   Posted in Kombucha
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kombucha

KOMBUCHA

Hola readers! Welcome to my blog!

Today we are going to discover what the life saving drink ‘kombucha’ is, what is it made of, it’s benefits and the side effects of consuming kombucha. Give it a read and let me know your thoughts in the comments section below .

What is Kombucha?

Kombucha also tea mushroom is a fizzy fermented sweet and sour drink made with tea. Kombucha is produced by fermenting tea using a “symbiotic ‘colony’ of bacteria and yeast”. The basic ingredient in it is bacteria, sugar and tea. The bacteria, being of aerobic nature, feeds on sugar and black, green or white tea. The resulting liquid contains vinegar, B vitamins and a number of other chemical compounds.

HISTORY

The exact origins of kombucha are not known. It is said to have originated in what is now Manchuria around 220 BCE, and was traditionally used primarily in that region, Russia, and eastern Europe. Kombucha is home-brewed globally and some companies sell it commercially. The exact origins of kombucha are not known. The drink is reported to have been consumed in east Russia at least as early as 1900, and from there entered Europe. In 1913, kombucha was first mentioned in German literature. At least as early as the mid-1990s, it became popular in the US.

“ Kombucha has about 80 other names worldwide. A 1965 mycological study called kombucha “tea fungus” and listed other names: “teeschwamm, Japanese or Indonesian tea fungus, kombucha, wunderpilz, hongo, cajnij, fungus japonicus, and teekwass”. Some further spellings and synonyms include combucha and tschambucco, haipao, kargasok tea, kwassan, Manchurian fungus or mushroom, spumonto, as well as the misnomers champagne of life, and chai from the sea.

In Japanese, the term kombucha (昆布茶, “kelp tea”) refers to a different beverage made from dried and powdered kombu (an edible kelp from the Laminariaceae family). The term for the fermented tea in Japanese, is “kocha kinoko”

In the first half of the 20th century, extensive scientific research was done on Kombucha’s health benefits in Russia and Germany, mostly because of a push to find a cure for rising cancer rates. Russian scientists discovered that entire regions of their vast country were seemingly immune to cancer and hypothesized that the kombucha, called “tea kvass” there, was the cause. So, they began a series of experiments which not only
PAGE 1verified the hypothesis, but began to pinpoint exactly what it is within kombucha which was so beneficial. German scientists picked up on this research and continued it in their own direction. Then, with the onset of the Cold War, research and development started being diverted into other fields. It was only in the 1990s, when Kombucha first came to the U.S.,that the West has done any studies on the effects of Kombucha, and those are quite few in number. As is typically the case in the U.S., no major medical studies are being done on Kombucha because no one in the drug industry stands to profit from researching a beverage that the average consumer can make for as little as 50 cents a gallon.”

SCOBY

scoby

“SCOBY or Symbiotic culture of bacteria and yeast is a syntrophic mixed culture, generally associated with kombucha production wherein anaerobic ethanol fermentation (by yeast), anaerobic organic acid fermentation (by bacteria), and aerobic ethanol oxidation to acetate (by bacteria) all take place concurrently along an oxygen gradient. A gelatinous, cellulose-based biofilm called a pellicle forms at the air-liquid interface and is also sometimes referred to as a SCOBY.”- Wikipedia

kitchan

BENEFITS OF DRINKING KOMBUCHA

  1. DETOXIFICATION

    Kombucha contains powerful antioxidants and can help to detoxify the body and protect against harmful diseases.

  2. GUT HEALTH

    Kombucha gives a supply of good bacteria which help your whole body function at its best.

  3. IMMUNE BOOST

    Kombucha maintains the balance of good bacteria in our digestive system . It has been known to reverse some diseases, improve bowel movement, help digestion and improve immunity.

  4. EASY DIGESTION

    The greatest reason kombucha supports digestion is because of its high levels of beneficial acid, probiotics, amino acids and enzymes. Some research has shown kombucha’s ability to prevent and heal stomach ulcers.

  5. HELP YOU LOSE WEIGHT

    Kombucha helps in rebalancing proper gut bacteria, this in turn aids in digestion, nutrient absorption, and overall metabolism. When our body can function optimally, it is more efficient at burning fat and weight loss efforts.

  6. THE GOOD BACTERIA

    Kombucha is loaded with sugar and caffeine , as well as B vitamins. It also has probiotics – the “good bacteria” that are considered helpful for your body.

  7. ADDS FLAVOUR

    It has a slightly sweet and tangy flavor. The flavor widely varies from brand to brand or how you brew it at home. You can also add taste to your finished kombucha by adding juices, lemon, honey, ginger, mint, fruits or herbs in it.

  8. ANTIBACTERIAL AGENT

    Drinking the live cultures found in kombucha destroys bad bacteria responsible for infections.

    In lab studies, kombucha has been found to have antibacterial effects against staph, E. coli, Sh. sonnei, two strains of salmonella and Campylobacter jejuni.

  9. HELPFUL IN MANAGING DIABETES

    Some practitioners warn against kombucha for diabetics, but some research suggests just the opposite. This is assuming, of course, that you are consuming kombucha without a high sugar load.

    Particularly due to the functions of antioxidants in kombucha, it seems to help alleviate diabetes symptoms, and more efficiently than the anti-diabetic black tea from which it’s fermented. (19) This appears to be especially true in terms of liver and kidney functions, which are generally poor for those with diabetes. (20)

  10. HELPFUL IN MAINTAINING HEALTHY LIVER

    The antioxidants in kombucha may protect the liver from oxidative stress and damage induced by acetaminophen overdose. (22) (23)

  11. CAN CANDIDA SUFFERERS DRINK KOMBUCHA?

    kombucha contains beneficial yeasts, not pathogenic ones like candida. Therefore, when someone with candida starts drinking kombucha for the first time, there may indeed be a flare up of symptoms that may confuse the person into thinking that the kombucha is actually making the problem worse. In fact, this flare up of candida symptoms is more than likely only temporary as the beneficial yeasts and probiotics in this traditional fermented drink begin to rebalance the gut environment. Rebalancing of the gut environment involves die off of possibly large amounts of pathogens which causes symptoms to flare up temporarily. This short term aggravation of symptoms is sometimes referred to as “a healing crisis” and is necessary if improvement in the gut environment is to occur over the long term. A healing crisis can occur not only with kombucha, but with other fermented beverages such as kefir (kefir benefits) or even yogurt.

  12. H.PYLORI

    Probiotics help maintain the balance between good and bad gut bacteria. According to a 2012 study, taking probiotics before or after standard H.pylori treatment may improve eradication rates. Antibiotics kill both good and bad bacteria in your stomach. Probiotics help replenish good bacteria.They may also reduce your risk of developing yeast overgrowth. Researchers found evidence to suggest that the bacteria Lactobacillus acidophilus found in kombucha delivers the best results.

  13. More research is needed to prove a definitive benefit, but studies have shown that bifidobacteria, found in kombucha can help with IBS, dental cavities, improved blood lipids, and glucose tolerance.

Please Note: Pregnant and nursing women and anyone with a medical condition
should check with a doctor before consuming. It contains both caffeine and sugar,
which should be limited during pregnancy.

SIDE EFFECTS OF KOMBUCHA

Making kombucha is an art. It involves letting bacteria grow in a liquid you’re going to drink. Much of the bacteria are considered probiotics, but if it’s not prepared properly, the drink can grow harmful bacteria or mold.

At present, however, valid medical studies of kombucha tea’s role in human health are very limited — and there are risks to consider. There have been reports of adverse effects, such as stomach upset, infections and allergic reactions in kombucha tea drinkers. Kombucha tea is often brewed in homes under non sterile conditions, making contamination likely. When improperly manufactured ceramic pots have been used for brewing, lead poisoning has occurred — the acids in the tea can leach lead from the ceramic glaze.

The FDA says kombucha is safe when properly prepared. If you’re making it at home, experts recommend using glass, stainless steel, or plastic containers. Keep everything sanitary, including the equipment and your hands.

WHERE CAN I GET SCOBY TO MAKE MY OWN KOMBUCHA TEA?

Now you can order SCOBY from anywhere in the world from our website. Read more
about it here :- cuturesmarket

WANT TO KNOW HOW YOU CAN MAKE KOMBUCHA TEA AT HOME?

Check out our blog post- how to make kombucha

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