Harm and benefits of Kombucha
Proper Nutrition / / August 12, 2017
Kombucha - a symbiosis of acetic acid bacteria and yeast, also called Japanese mushroom, tea jellyfish, sea brew meduzomitset and a "mushroom".
Himself mushroom is thick with a lot of layers of mucous film floating on the surface of the medium.Kombucha
turns during the fermentation of yeast and sugar, thereby forming carbon dioxide and an alcohol, after which the bacteria oxidize ethanol to acetic acid.The liquid turns into a sweet and sour little carbonated drink, which is very similar to mouth and so it is called "tea kvass."
first Kombucha is mentioned about 250 BC.e.Then it was called the "elixir of health and immortality", and in Europe Kombucha has become widespread since the mid 20th century.
So what's the harm and benefits of Kombucha?
useful properties of tea fungus is that it is perfectly cleanses the skin, leaving it supple and silky, and pores and rejuvenates it.
Great Kombucha heals skin burns, thus, leaving no trace.
In hot weather drink quenches your thirst.For prolonged storage
By drinking Kombucha reduced blood pressure, reduced blood cholesterol.
should also be noted that there are certain restrictions on the use of the fungus.Do not recommend to use the drink in diabetes, stomach ulcers, as well as increased acidity of gastric juice.Again, if you have a fungal disease, you can not drink the beverage because of the high sugar content, but you can use it only after it ferment.Unfortunately, this does not apply to people with diabetes and having excess weight, they and after fermentation is not recommended to use.
In addition, if you are hypersensitive Kombucha components should abandon its use, as it does not exclude an allergic response.
We hope you will decide for yourself what the harm and benefits of Kombucha.