Kombucha benefits and harms

June 18, 2016 23:15 | Drug Plants

symbiotic organism: Kombucha tea or jellyfish (Medusomyces gisevii) has been known for 250 years before our era, in the Han Dynasty in China.Chinese called it the elixir of health and immortality.

This fungus is known to many Russian people.Previously, he was a fixture of burgher and rural houses.Like many zoogloeas possessing healing properties, he came to us from Asia.

Generally, it is one of the very ancient organisms, known since time immemorial.The first mention of it was made in Manchuria and belong to 220 BC.e.

homeland Kombucha believe Ceylon, where it spread to India, and then moved to China.Already from China Zooglea it appeared in Manchuria and eastern Siberia.On the eastern origin Kombucha demonstrates both his name- Kombucha.Scientifically it is called meduzomitsetom (Medusomyces gisevi) for the resemblance to jellyfish.

However, not all researchers share this version of the origin and spread of the tea fungus.Some believe that as such it originated in Tibet.Others suggest that its p

roperties were known to the ancient Greeks.Set the real story of this medicinal mushroom is now unlikely to succeed.However, it is known as Kombucha has appeared in Europe.

The Russian studied it since the end of the XIX century. As the Trans-Baikal and Manchuria were in a halo of interests of the Russian Empire.At the same time we found that it actually did not mushroom, as a symbiosis of acetic acid bacteria and a few yeast species.Researchers found zoogloeas and composition, and its healing properties.

In Russia, Kombucha is particularly well caught in the Volga region, in the central provinces of Russia.He found his niche as the Ukraine, Belarus, the Baltic States.I was moved and the Caucasus.

From European countries the first of the kombucha learned Germany.It happened at the beginning of the XX century.There's also the first truly scientific description of the body was made up.He did it in 1913. German mycologist Mr. Lindau.Hence begins the countdown of years of history, and constant study of Kombucha.

In England, France and Prussia from the beverage prepared with the help of tea fungus, making vinegar.Produce it in open wooden barrels, fungus film thus reached gigantic proportions.There was even received a patent for the production of vinegar so.We used it as a regular drink, so called mushroom kvas, tea kvass.Thus he became known in the Russian families.

Interested specifics of this zoogloeas and researchers.They found that the liquid obtained in result of the fermentation process, has a positive effect on the condition of human having elevated blood pressure reduces the risk of atherosclerosis.The good effect is observed and in some cases with acute gastrointestinal diseases.On the basis of Kombucha identified even special antibiotic - meduzin (EK Naumov).The infusion of fungus prescribed stomatitis.Since the middle of last century, we began to talk about his bactericidal action.

People consumed beverage Kombucha not only itself, but also for therapeutic purposes - to get rid of all sorts of colds, maintain strength, giving the body tone."Refreshing", "tart", "refreshing" - so not just talking about it, all those who tried it.This drink tsyali headaches, intestinal disorders.In Japan it, for example, used to preserve harmony and figures.Vinegar derived from it, opoloskivali hair to make them shine.Especially helpful was considered its impact on the elderly.Mushroom kvass improved the well-being of older people."Prescribed" and this drink for constipation.

Later, during the heyday of biology, it was established that this drink has a pronounced metabolic properties, restoring normal conditions in the cell membranes, which provides the effect of well-being.

Useful properties

fungus does not assimilate aromatic, tannins and other substances of tea, but live without it can not.Here's a paradox!No tea he can not, for example, synthesized by acid.Actually, the secret of making this a useful and fragrant drink of tea fungus is very simple: water, tea, sugar, air, secluded place, plus maintenance and cleaning.

yeast fermentation process is initiated.As a result of the formation of sugar alcohol and carbon dioxide.Then, in case the bacteria enter.They oxidize the alcohol, and the resulting with acetic acid stops the fermentation process.

turns liquid in which there is nedoperebrozhenny sugar, carbonic acid, tannins (contained in your used tea leaves), vitamins jpynnbi and vitamin C. This infusion are also organic acids (lactic, carbonic, gluconic, kojic and others.), enzymes, flavorings.As researchers found, according to the number of members of this drink acid it is ordinary kvass.However, their positive properties it gets more pronounced when compared with kvass due to a combination of gluconic and kojic acid.

for proper storage of the fungus and receive rich nutrients essential beverage suitable zoogloeas this environment - the filtered sweet black tea.This serves as further evidence that the fungus has appeared where the growing tea shrub - in Asia.The stronger the tea will be, the more vitamins is in the desired product.

It is very important to take care of the normal intestinal microflora.Useful bacteria to the human body to stimulate the processes of its protection.They are responsible for the excretion of toxins - the main enemies of bacteria protect us, the most important of which is Escherichia coli (intestinal bacteria).

From the intestinal microflora depends on how well the body can cope with the negative factors, including the cause of disease and aging.Poisoning working in our body systems manifests itself in bad breath, constant headaches, difficulties with digestion, rheumatic diseases, disorders of the immune system.Eczema and cancer - seemingly so disparate diseases - stem from the weakening of the immune destruction of healthy systems as a result of the negative impact of toxins.Kombucha contains a necessary body and acid washes away germs from it, leading to this terrible consequences.It is very important that in this case it is natural and completely safe.

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Description type

Kombucha is a kind of symbiotic organism composed of two components: mushroom (mikobionta) and algae (fikobionta).Kombucha is a symbiosis of acetic acid bacillus and yeast.Kombucha with kefir fungus belongs to the fungus-zoogloeas.Yeast fungus ferments sugars to form an alcohol and carbon dioxide, acetic acid bacteria and the alcohol is oxidized and converted to its organic acid.The result is a flavored drink pleasant sour taste, reminiscent of the tea brew.

Mushroom is a thick mucous layered film floating on the surface of the liquid medium - sweet tea or juice.Kombucha tend to fill the whole free surface of the medium, therefore in industrial conditions it can reach impressive size - up to 100 kg.In a domestic environment it is placed in a half-liter glass jars of up to five liters, filled with sweet tea.

This fungus, as has been said, looks like a jellyfish.Therefore, it is often raises some suspicion, and sometimes even unpleasant sensations.The upper part of it - a brilliant, dense, lower - hanging thread.It is there that the sugar solution and the tea leaves are transformed into healing drink.

for proper preparation of the drink sugar required, as well as for Indian marine fungus, and tea leaves.That is why this Zooglea called Kombucha.

His film has a yellowish-brown color and is floating on the surface of the infusion of sweet black tea.The fluid may be present, glucose, sucrose, fructose.It does not matter, and variety of tea, but it must be without additives and it is black.

Furthermore, in the beverage obtained by the Kombucha, allocate a number of components:

ethanol

cultivation rules, care and use

Typically for preparing 1 liter of beverage was added 2 teaspoons of dry black Lapsany tea and about 50 g.sugar (maximum 100 g).Tea should fill so that it does not enter the mushroom itself and did not cause the processes of decay.

Breeding Kombucha and cook out of it you need to drink in a glass jar.It should be large - 2-3 liters, with a wide neck.Prepare a jar in the same manner as for breeding marine Indian rice.Pour the filtered sweet tea.Put to the fungus.Take gauze folded in two layers.That's it, and it is necessary to close the bank, but in no case does not cover.Mushroom - a living organism, and the air is required for it.

pour boiled water or purified, with the sugar dissolved in it.The raw water rich in calcium, it can be formed precipitate gluconic acid salts.Not sypte a mushroom sugar - this will lead to its darkening and deterioration of its performance.

Bank left at room temperature, so that it is not in direct sunlight.In addition, it should be kept away from the windows and the cold.It slows the growth of the fungus and impairs the quality of the beverage.

Do not be afraid to plant the mushroom from the smallest piece of it.This Zooglea growing rapidly.Separate from the bottom of the parent fungus bottom layer and place it in the prepared jars, filling to the cooled sweet tea.

About three days Kombucha will not rise to the surface.This is quite a normal reaction.Then it pops up, and a week later will be ready the first portion of the beverage.Due contained therein, the liquid carbon dioxide to be slightly carbonated.

Soon fungus reaches a thickness of a few centimeters.Every 10 days, formed a new layer on its surface - thin mucous film.such layers for mushroom breeding separated (usually 1-2) and transplanted into a new container.

Closely monitor the liquid level in the bank and just blow (from 0.5 to 2 liters).If you suddenly forget about Kombucha, the liquid can evaporate.This phenomenon is not very good, but Zooglea very hardy, and she did not die.I should add sweet tea, she again comes to life and begins to grow in size.

Kombucha usually sweetened solution in a ratio of 2 tablespoons.tablespoons sugar and 2 hours. tea spoons to 3 liters of water.

should observe a few certain conditions making this a useful drink.

Get two three-liter jars.One must be a mushroom.In another you will pour the drink, keeping it in the refrigerator.Drain infusion every 5-7 days in the winter, in the summer, do it more often, after 3 days, because it becomes warmer and the fungus is activated.

fungus should be washed with warm boiled water, 1 time per week to maintain optimum composition of kvass and acceptable taste properties.If you have not already done so, your mushroom overgrown.Drink not fused in a couple of weeks, it acquires quality vinegar.Drink it can not be.In summer, the fungus rinse with clean water after two weeks in the winter - once a month.

particular feature of a troubled state Kombucha is precisely its darkening.The top film turns brown.This means that dies Zoogloea.Therefore, it is to stagnate in the infusion or not you washed it properly.Warn situation, spreading the new Kombucha.

can grow and multiply kombucha and other means.It is not necessary to separate the new layers.Approximately 1 liter of 10-day infusion is removed in a warm place.Two weeks later, a thin film.From it and formed Zooglea Kombucha.

To taste the resulting beverage should be sweet and sour, refreshing.In no case not sharp, not with a pronounced taste of alcohol or astringent.Otherwise, you or overdone with sugar, or vice versa, put it less than necessary.Maybe welding proved to be too strong or too weak.Furthermore, the taste of the beverage depend on the length of time it fungus.

Since arriving substances interact with food in your stomach, do not drink the mushroom brew immediately before a meal, during it or immediately after it, to no mixing with food is not happening.It is believed that after a hearty dinner, if you eat fish, meat or poultry, should take two or three hours, and after eating vegetables or fruit - 1-2 hours.But if you have overeaten, is to eliminate the heaviness in the stomach, drink half a cup of infusion of tea fungus.

can drink tea brew in the morning and evening - twice a day.Morning reception performs a catalytic function that evening - a calming, normalizes sleep.

Before you drink a normal mushroom brew, it should be filtered, having poured through cheesecloth, folded in four layers.The most delicious drink is sustained in a week.Bottled drink in cans (or bottles), store them in a cool place.The chilled it would be tastier.

While for therapeutic purposes should only use black tea, to meet the special needs of taste or, in some cases approach or other kind of tea.For example, green tea more vitamins and caffeine, this drink is a real tonic.They can even rinse your mouth after eating, because he has a strong antibacterial effect.

can be added to the infusion drink tea with bergamot or grass - especially mint and oregano.It has a calming effect on the nervous system.Sometimes, instead of sugar put honey, as a result you will enrich the beverage with additional trace elements, and the taste will be similar to the type of honey that you are using.

Since breeding Kombucha has been a lot of people, collected plenty of evidence that the organism as a whole is very unpretentious.Therefore, you should not have particular difficulties in caring for them.

Thus, infusion of tea fungus enhances digestion, cures arthritis, has antibacterial properties, helps reduce blood pressure, stimulates the immune system.In addition, being both useful and tasty, OH variety of traditional and sometimes stingy set of drinks in your diet.

therapeutic and cosmetic effects Kombucha

again list the cases in which the infusion of tea fungus has a prophylactic, and sometimes even curative effect:

disease pechenigastrit

In addition, a study doctors believe that such an infusion of appropriate drink for tuberculosis.It serves as the support means and in diseases of the central nervous system.

For treatment of gastrointestinal disorders, and gallbladder disorders drink should be prepared by the above method and drink regularly.Exactly the same recipe necessary to use in the case of headaches, insomnia, cardialgias.

antibacterial effect of Kombucha is manifested in the treatment of nasal and oral cavity.To enhance the action of the solution warmed slightly.This should be done in an enamel pot (not aluminum or galvanized!), And even better - in an earthenware or glass.There are instances when the infusion of tea fungus, thus prepared was used in the treatment of angina for hourly rinsing.In such cases, water is added to the infusion at a ratio of 1:10.The same solution was washed nasal mucosa.Also, mushroom kvass drink 2-3 cups a day.

When stomatitis mouth rinse every half hour.

For the prevention of ARI and drink 3 cups daily.When inflammation

eyes or mucous Kombucha barley infusion diluted in a ratio of 1: 20, 2-3 drops instilled several times a day.

When removing the symptoms of colds and even used gauze swabs soaked in a solution of Kombucha.They change every half hour.

very useful as an alcohol tincture prepared concentrated on Kombucha.To do this, you need to take the most long-stored (perhaps within a month) infusion and add the vodka in a ratio of 1: 4. Next, press a drink for 2 weeks, drain, and then stored in a dark cool place.Drink the infusion for 1 h. Spoon 3 times a day as a prophylactic to eliminate the symptoms of the common cold.

Besides being a great home cooked vinegar Kombucha.For this fungus is poured boiling water, tea leaves and sugar syrup and allowed to stand for 3 weeks.