Kombucha grown at home to produce a refreshing, tasty drink that also has medicinal properties. This type of fungus is the result of a symbiosis of yeast fungi (mainly the genus Torula) and acetic acid bacteria. The scientific name of this fungus is Medusomyces Gisevi (medusomycete).
Appearance
By appearance this mushroom is very similar to jellyfish. From above, the surface of the mushroom is smooth and shiny, but the lower part does not look very attractive and is represented by a growth zone, from which numerous threads extend.
Where does it grow
It is believed that the birthplace of kombucha is Tibet. It began to be used there in the third century BC. For the ancient Chinese, an infusion of this mushroom was an elixir that bestowed longevity and youth. A little later, kombucha began to be grown in Korea, Japan and other countries. It was brought to Russia at the end of the 19th century. In the 80-90s of the 20th century, this mushroom became most widespread and popular in our country. It was rare that someone did not grow it at home at that time. Gradually, interest in kombucha decreased, which was also facilitated by an untrue rumor about the carcinogenic effect of this mushroom.
Characteristics
- Normal development of kombucha occurs at temperatures from +22 to +25 degrees.
- Kombucha develops well in a 10% sucrose solution, represented by medium-strength tea leaves.
- The mushroom needs an influx of oxygen.
- The mushroom, whose thickness has reached 1-7 centimeters, acquires healing properties.
- Kombucha will be beneficial at any age, but young children should not be given tea kvass due to the caffeine and alcohol content.
Nutritional value and calorie content
100 g of kombucha drink contains:
Chemical composition
The contents of the jar are used by the mushroom for its vital functions. Yeast fungi process sugar to produce carbon dioxide and ethyl alcohol, which is converted by acetic acid bacteria into acetic acid. The result of such processing is a pleasant-tasting liquid containing:
- organic acids,
- carbon dioxide,
- sugar,
- enzymes,
- catechins,
- amino acids,
- caffeine,
- alcohol,
- minerals,
- polysaccharides;
- antibiotic medusin;
- vitamins (PP, C, group B).
Useful properties
The usefulness of kombucha is ensured by the large number of substances necessary for human life in its composition.
This sweet and sour refreshing drink made with kombucha has the following abilities:
- Increase appetite;
- Quench thirst;
- Normalize acidity and increase the production of gastric juice;
- Improve metabolism;
- Disinfect;
- Improve blood circulation;
- Have a mild laxative effect;
- Invigorate;
- Increase efficiency;
- Improve digestion;
- Increase immunity;
- Restore microflora in the intestines;
- Cleanse the kidneys and liver;
- Stimulate the functions of the pancreas;
- Calm down;
- Provide a general strengthening effect;
- Remove cholesterol from the body;
- Resist the tuberculosis bacillus;
- Dissolve kidney stones and gallbladder, and also display them;
- Reduce inflammation;
- Improve vision and hearing;
- Purify blood;
- Stimulate the heart;
- Relieve hangover.
This infusion is also in demand in cosmetology. It is used in the care of acne-prone skin. You can rinse your hair with an infusion diluted with water.
You can learn even more about the beneficial properties of kombucha from the following video.
Contraindications
Kombucha infusion should not be consumed if:
- Gastritis with high acidity;
- Peptic ulcer (exacerbation);
- Diabetes mellitus;
- Hypotension;
- Gout;
- Pregnancy (allergic reactions are possible);
- Acute kidney diseases;
- Breastfeeding (if mother and baby have a reaction to kombucha);
- Fungal diseases;
- Individual intolerance.
To ensure that kombucha is safe to drink, you should practice good hygiene when preparing it and use fresh water. The mushroom infusion should not be consumed if it has not been drained for more than two weeks. Also, the infusion should not be drunk by drivers preparing to travel, since it contains alcohol, albeit in small quantities.
The infusion will be ready in about 7 days. It is filtered and stored in a refrigerator.
After a week of refrigeration beneficial properties drinks will manifest themselves to the maximum.
You can drain the drink without even removing the gauze, but replace it periodically.
Do not cover the mushroom tightly, otherwise it will disappear. Gauze will help protect the mushroom from flies.
Application
In cooking
- You can make cocktails from the mushroom infusion by mixing the drink with lemon and carrot juice, as well as honey.
- The infusion can be made as a component of okroshka.
- Vinegar prepared with kombucha can be added to sauces, salads, and fish marinade.
How to cook
To prepare the drink, you need to fill a 3-liter jar with strained and cooled not very strong tea (you can use coffee), in which you can dissolve 200 grams of sugar (you can use honey). Kombucha is placed in this liquid, after which the jar is covered with gauze.
You need to place the container with the mushroom in a bright and warm place that does not receive direct sunlight. For making tea or coffee, soft water is preferable.
Sugar should be dissolved in tea in advance so as not to damage the mushroom. Before combining tea with mushroom, the tea leaves must be cooled.
Vinegar
You can get vinegar from the kombucha infusion if you leave the mushroom in a nutrient liquid for 3-4 months. Thanks to acetic acid fermentation, natural vinegar is obtained, the properties of which are much superior to industrial vinegars prepared artificially.
This vinegar can be successfully used in cosmetology for all procedures involving the use of ordinary vinegar.
For example, by rinsing your hair with a solution after washing, you can strengthen your hair, give it silkiness and shine, stimulate hair growth, and also eliminate dandruff.
In medicine
Indications for using kombucha infusion are:
- Colds, sore throat, flu, whooping cough;
- Stomatitis;
- Furunculosis, frostbite, burns;
- Insomnia, headaches, loss of strength, VSD;
- Heartburn, gastritis, colitis, dysentery, enteritis, diphtheria;
- Diseases of the gallbladder, pathologies of the bladder and kidneys;
- Nervous system disorders;
- Atherosclerosis;
- Haemorrhoids;
- Polyarthritis;
- Pulmonary tuberculosis;
- Long-term use of antibiotics.
It is recommended to drink the infusion separately from meals - best three hours after a meal or an hour before a meal. It is diluted with boiled water 1 to 1 and consumed two or three times a day, a glass of the drink. Drinking the infusion on an empty stomach will help prepare the digestive tract for work, and 1/2 glass of the drink at night will improve the condition of the stomach and set you up for sleep.
For pharyngitis, stomatitis, sore throat and similar diseases, you need to rinse your mouth with the infusion, diluting the product with water 1 to 2. For gynecological problems, douching is done with the infusion, for hemorrhoids - microenemas, and for skin diseases - lotions and compresses.
Watch the following video about kombucha from the program “Live Healthy!”, where you will learn a lot useful information about the drink of this mushroom.
Use for medical purposes
There are relevant recommendations for the use of kombucha drink:
- It is said that due to the greater amount of antioxidants, the benefits of a green tea drink are much higher than those of a black tea infusion.
- Including honey in the drink instead of sugar will complement the infusion useful minerals and will increase the tonic effect.
- Making an infusion with kombucha is possible not only with tea leaves. The basis of the infusion can be herbal mixtures, for example, a mixture of nettle, strawberry and blackberry leaves, linden flowers, plantain and birch leaves. To get a liter of tea, brew from one to three teaspoons of these herbs in crushed form.
- It’s very tasty if you brew rose hips for infusion. After steaming the fruits, after an hour, strain the liquid and combine with the mushroom.
- Do not use herbs that contain a lot of essential oil (chamomile, sage and some others) for brewing.
- Infusing kombucha with immortelle (flowers, leaves and stems) will make the drink more beneficial.
The drink is also consumed as medicine for some diseases:
- For analgesic, antimicrobial, anticonvulsant and anticancer effects, the infusion is prepared with the addition of celandine (4 tablespoons of the plant per 2 liters of water).
- To obtain a remedy that helps with cholelithiasis, kombucha is combined with chicory infusion. This healing agent can be used either internally or as a lotion or bath.
- To enhance the anti-inflammatory, antipyretic, choleretic and diuretic effect, kombucha should be grown in an infusion of meadow cornflower.
- An infusion of kombucha on dry horseradish leaves is very effective in treating the liver.
- To treat hypertension, it is recommended to infuse kombucha with a solution of mulberry leaves or cudweed herb.
- To get rid of female diseases, peony (flowers, leaves and roots), yellow clover, fireweed, lemon balm and oregano are used for infusion.
- In the treatment of kidney diseases, an infusion of a mushroom is effective, in the preparation of which calendula, rose hips, dried oat stalks, plantain seeds and leaves, and black elderberry flowers were used.
For diabetes
Please note that drinking kombucha drink is not allowed for all forms of diabetes, so it is important to consult your doctor.
If the mushroom can be used, then for a diabetic patient its especially important property will be the normalization of metabolism.
Drink a glass of mushroom infusion a day (divide into several servings) to mobilize the body’s internal forces and gradually lower blood glucose levels. Dilute the mushroom infusion with herbal tea or mineral water. You need to prepare tea kvass for a diabetic patient with less sugar - 70-80 grams is enough. for 2 l.
For weight loss
Drinking kombucha promotes weight loss by enhancing the effects of other remedies, primarily proper nutrition. For weight loss, it is recommended to consume 6 glasses of mushroom infusion daily, drinking a glass one hour before meals and after meals (2 hours later) for three months. To enhance the effect, you can use weight loss tea or herbal tea to prepare the infusion. The drink will help you lose weight thanks to its tonic effect and normalization of metabolic processes.
In cosmetology
- If you have ingrown nails, use a kombucha compress. Layer the mushroom and wrap one part of it around the finger with the ingrown toenail, cover cling film, and put on two socks on top - regular and wool. Three procedures are enough to completely soften and remove the nail.
- To speed up hair growth, strengthen it and make it thicker, rub the kombucha infusion into the scalp, massaging it.
- By rinsing your hair with tea kvass after washing your hair, you will give your hair shine, softness and rich color.
- To strengthen your hair, you can take the kombucha drink orally, drinking it with food.
- To get rid of dandruff after washing your hair, using gauze, moisten the skin and hair roots with the mushroom infusion, and after 30 minutes, wash your hair again.
- You can make a hair mask by mixing a tablespoon of honey in a glass of mushroom infusion. The heated mixture is applied to damp hair, and after 20 minutes, rinsed with infusion of chamomile flowers.
- It is recommended to treat acne with lotions made from kombucha infusion.
- To make a mask for nails and hand skin, mix in equal proportions olive oil and mushroom infusion.
- For dry skin, prepare a mask, the components of which will be warm tea kvass (4 tablespoons), wheat bran (3 tablespoons) and honey (3 teaspoons).
- If you mix 1 to 1 infusion of mushroom and still mineral water, you will get a facial tonic. Rub your skin with it twice a day after washing your face.
- You can use the kombucha drink as a natural deodorant, rubbing the infusion over the areas that sweat the most.
In everyday life
Kombucha is in demand in veterinary medicine. An infusion of this mushroom helps strengthen the immunity of animals, as well as enrich their diet with minerals during the winter. It also helps clean out the stomach of cattle. Wounds, injuries and burns on the skin of animals can also be treated with tea kvass. Giving a drink poultry(chicks) diluted 1 to 1, reduce its mortality.
How to grow at home
To grow a mushroom at home, you can borrow it from friends or purchase it from an online store. The name of the mushroom is associated with the method of its production, since tea is used to grow it. However, this mushroom can also be grown using coffee. It is only important that the infusion is sweetened. The jar containing the mushroom is covered with gauze on top. Water for tea should be used boiled, as it does not contain soluble calcium salts, which can cause sediment to appear in the drink (when interacting with gluconic acid in the infusion).
Over time, the mushroom grows in the infusion and forms a gelatinous translucent layer on the surface, which is separated.
To separate a very overgrown mushroom, do not cut it, but separate it into layers with your hands. The bottom layer of the mother mushroom is placed in a jar and filled with tea.
For the first few days, this mushroom will lie at the bottom, but due to the release of carbon dioxide it will soon float to the surface. It is due to this gas that the kombucha drink becomes carbonated. Valuable organic acids begin to form in the infusion on day 4-5. If the resulting infusion is overly sour and stings the tongue, most likely it is too strong. This often happens in winter time when less infusion is used.
From scratch
If you don’t have anyone to buy kombucha from, it’s quite possible to make it yourself using vinegar, sugar and tea. Fill a 3-liter jar with regular medium-strength tea.
It is enough to pour 0.5 liters of tea into a container, and we need a larger volume for the growth of the mushroom. Sugar is added at a rate of approximately 100 g per liter of liquid. Vinegar is added at the rate of 10% of the volume ( good choice will be apple).
After tying the jar with gauze, place it somewhere where it will not need to be moved.
It is good that it is a warm place with good lighting, but not in the sun.
A film will gradually appear on the surface of the liquid. It will grow quite slowly, sometimes for several months. The result is a mushroom that is approximately 1mm thick or more with a pleasant vinegary smell. Next you need to keep an eye on this mushroom and wait for it to grow. It will become covered with bulges that will merge and grow.
How to care
The mushroom requires certain care:
- It is important to rinse your kombucha regularly (weekly) with warm, clean water. The washed mushroom is placed in fresh tea leaves with sugar.
- The finished drink must be drained every 6 days in winter, and every 2-4 days in summer.
- If necessary, divide the mushroom.
- Do not keep the mushroom in direct sunlight or in a cool place.
- Carry out all manipulations with the mushroom carefully to prevent punctures, cuts and other damage.
- Kombucha may develop diseases, in which case the infusion should not be drunk.
- If the mushroom is covered with brown spots, this indicates that undissolved sugar or tea leaves have come into contact with it. The damaged area must be separated and removed.
- If you grow the mushroom at a temperature less than +18 degrees or place the jar in the sun, this may cause blue-green algae to appear in the solution. Such algae can accumulate on the walls or float in the infusion, giving the liquid a cloudy appearance. Rinse the mushroom and replace the tea leaves, then correct the unfavorable conditions.
- Do not forget to cover the container with the mushroom with gauze (especially in summer) so that fruit flies do not get into the jar.
Mold may appear on young mushrooms, then the best solution would be to replace the mushroom, but if the mold process has just begun, you can rinse the mushroom under the tap and rinse with boiled vinegar. The mushroom is then placed in a sterilized jar with fresh nutrient solution.
For information on caring for kombucha, watch the following video.
How to store
Kombucha is usually stored in glass jar, which is not hermetically sealed. It is not recommended to keep this mushroom in metal or plastic containers. The jar of mushroom should not be placed in the refrigerator, as this will stop its vital activity.
Best option places to store a jar of mushrooms - a warm place that is well ventilated and protected from direct sunlight. You should only place the mushroom in the refrigerator if you are away for a long time, for example, during a vacation.
If the mushroom does not float
This often happens with young mushrooms and the first advice would be to wait. If several days have passed and the mushroom remains at the bottom, reduce the amount of tea leaves. It doesn’t matter if there is just a little bit of tea solution in the jar. After a few refills, the strength of the mushroom will increase and it will float in more liquid.
Japanese geisha often consumed kombucha to maintain slimness and remove warts and brown spots on the skin.
In Indonesia, an infusion of the mushroom is used for poisoning.
For the first time they learned about kombucha in Russia after the end of the Russo-Japanese War back in 1905.
Since then, it began to be actively used for the treatment and prevention of various diseases.
A drink infused with mushrooms is called tea, sea or Manchurian kvass.
It looks like a jellyfish and is a symbiosis of acetic fermentation bacteria and yeast fungi.
The surface is in the form of a shiny dense cap, with threads hanging from the bottom that perform the function of growth.
The fungus, in the form of a layered film, moves along the surface of the nutrient medium, which should contain sugar.
Over time, the liquid becomes a carbonated drink, reminiscent of kvass. Kombucha grows, filling the entire volume of the container.
Product composition
The beneficial effects of kombucha on the human body are explained by its composition, rich in beneficial substances. The product contains:
- organic acids,
- wine alcohol,
- thiamine,
- nicotinic and ascorbic acid,
- enzymes,
- lipids,
- polysaccharides,
- vitamins C, P, B and B1,
- trace elements (calcium, zinc and iodine).
Kombucha also contains special bacteria that have antibiotic properties in humans. They kill and slow down the growth of pathogenic bacteria.
Organic acids rejuvenate the body. Enzymes improve the digestion process. Lipids help cell growth and development and tone the body.
Effect of the product on the human body
The beneficial effects of kombucha are used in many countries around the world. Kvass has a beneficial effect on the human body, helping to treat various diseases.
It is used for treatment internal organs and human systems. The product provides:
Used as a prophylactic drug to prevent the development of:
- polyarthritis,
- atherosclerosis,
- rheumatic carditis.
The infusion effectively combats:
- runny nose,
- sore throat,
- dysentery.
Regular consumption of the drink relieves:
- insomnia,
- headaches,
- pain in the heart.
There are recipes to help cope with:
- constipation (the benefits of plantain seeds have been written about),
- hemorrhoids,
- allergies,
- acne (read about facial cleansing at home on the page),
- nail fungus (what can be cured on the feet is written).
Tea kvass tones, calms, and has a beneficial effect on a person’s overall well-being.
Regular intake of the drink:
Tea kvass helps get rid of extra pounds. The infusion can be consumed by adults and children.
Contraindications and harm
Kombucha has excellent beneficial properties. However, it has a number of contraindications.
Products not allowed in the presence of the following diseases:
- For diabetes mellitus (a large amount of sugar is used to obtain the drink);
- At increased acidity stomach (kombucha produces acetic acid, which negatively affects the mucous membrane.
Smooth out the sour effect by adding honey to the drink); - For fungal diseases (active growth of fungi occurs in a sweet environment);
- In case of individual intolerance to the product.
Drinking the drink for a long time is prohibited. Over time it turns into vinegar.
Methods of preparation and consumption
- To prepare tea kvass, regular tea is brewed (instructions for using orthosiphon during pregnancy are posted on the page).
- High-density syrup is prepared in a separate container.
- After the tea and syrup () have cooled, they are mixed in a container (for example, a three-liter jar), and clean drinking water is added.
- The washed kombucha is placed into the resulting solution.
- There should be enough space in the container for it to grow.
- The jar is covered with gauze to prevent dirt and dust from entering and to ensure air access.
- The container is placed in a dark place.
The drink is ready for consumption after 7-14 days.
The infusion time depends on the temperature: the higher it is, the faster the kvass is prepared.
The mushroom is removed from the finished infusion, washed under water and placed in tea prepared in a similar way. The finished kvass is stored in the refrigerator in a closed container.
You can add medicinal plants to the tea on which the mushroom grows and infuses:
- herbs,
- berries.
The leaves have beneficial effects:
- nettle (),
- blackberries,
- strawberries,
- plantain,
- coltsfoot (written about medicinal properties and uses),
- birch (medicinal properties are described).
Add 2-3 teaspoons of chopped herbs to 1 liter of liquid.
The drink acquires a special taste when added rosehip.
Do not use herbs with high content essential oils. These include:
- chamomile,
- pepper,
- black currant (),
- sage.
Essential oils change the properties of the product, and not for the better. The infusion can harm human health.
Manchurian kvass is taken 1 hour before or 3 hours after eating food.
It is recommended to drink 0.3-0.5 liters of infusion per day.
The portion is divided into 2-3 equal parts.
Drinking kvass on an empty stomach prepares the digestive system for food intake. 0.5 glasses of drink at night helps improve sleep and relieves insomnia.
Treatment at home
The beneficial effects of kombucha on the body have been clinically proven. The product is used for the treatment and prevention of various diseases:
For weight loss
It effectively fights excess weight.
Regular consumption of sea kvass reduces appetite, improves metabolic processes in the body, and removes toxins and waste.
To achieve positive results, combine the drink with diet and exercise.
For weight loss, use regular kombucha kvass.
Drink the drink 5 times a day 30 minutes before meals, 200-250 ml.
- 2 tablespoons each of buckthorn and dandelion roots,
- 1 tablespoon each corn silk, violets, .
Mix everything, pour 1 liter of boiling water and cook for a quarter of an hour.
The infusion is mixed with 1 liter of kvass and kept for 3 days.
The drink is consumed 2 times a day 30 minutes before meals.
Drink 2 glasses at a time.
After one or two months, the weight decreases noticeably, and health improves. The body becomes toned.
Kombucha is useful product, which has a beneficial effect on the body. Regular consumption treats various diseases and prevents the development of ailments.
How kombucha appeared in Russia, how to prepare the drink and what diseases it helps with, you will learn while watching the video.
Kombucha can be dangerous for many reasons, from allergic reactions to the development of pathogens and molds in it, which can cause irreparable harm to health. Since kombucha is most often grown at home, the risks associated with drinking a drink based on it, called Kombucha, can be quite high.
According to the American Cancer Society, kombucha tea is made by fermenting sweetened black tea with kombucha, which is not actually a mushroom at all, but a mushroom-shaped culture of yeast and bacteria produced during the fermentation process. There are many ways in which fermented kombucha tea could be potentially hazardous to human health.
Sweetened tea or juice from kombucha cultivation can also develop pathogenic strains of mold, bacteria and fungi that can cause serious illness. WebMD claims that 20 people in Iran became infected with anthrax after drinking kombucha drink. They warn that this tea may be especially dangerous for people with weakened immune systems.
The US Centers for Disease Control and Prevention (CDC) provided a report containing a list of surveyed people whose bodies reacted extremely negatively to drinking kombucha tea. In 1995, two people who drank kombucha drink for two months developed unexplained illness, one of which resulted in death.
As a result of fermentation at too high temperature or from excessively long fermentation before use, excessive yeast development may occur in tea when yeast cultures predominate over bacterial cultures. WebMD states that a possible side effect of using kombucha may be the development of yeast infections in the human body.
Dr. Andrew Weil states on his website that cases of lactic acidosis (a condition in which the blood becomes overly acidic due to too much lactic acid in the body), kidney failure, and severe dysfunction have been reported in association with kombucha drinks. liver. He also mentions other adverse reactions to this drug, including:
- Jaundice
- Neck pain
- Nausea
- Vomit
Kombucha tea is highly acidic, which can cause problems for people with stomach ulcers, people prone to heartburn, or people sensitive to acidic foods. While some people claim that the beneficial bacteria found in kombucha can help with these diseases and conditions, others find that the remedy makes their symptoms worse.
Kombucha grown and prepared at home is potentially dangerous
Many people make kombucha tea at home, so one of the main reasons why kombucha tea is dangerous and harmful is the use of equipment that has not been properly sterilized. When growing kombucha in completely sterile equipment, the cultures of yeast and bacteria found in the kombucha are generally safe to consume, but the brewing process can easily introduce pathogenic bacteria or develop harmful fungi, which is the main danger.
Harmful bacteria and mold can be found on everything from the jars used to brew kombucha to the funnels used to pour liquids and the measuring equipment used to mix ingredients. Dr. Weil expresses particular concern about the mold Aspergillus, which has been found in some batches of kombucha tea. These toxic molds cause serious lung infections, especially in people with weakened immune systems.
It is also necessary to take into account what material the container used in preparing kombucha is made of. When fermenting tea or juice, some materials (such as aluminum) or ceramics may leach hazardous substances. chemicals, such as lead, which poses a threat to human health. PubMed cites two cases of lead poisoning involving a couple who drank kombucha drink for six months, which they brewed in a ceramic pot.
Contaminated kombucha brewing equipment poses serious risks to human health, ranging from minor illness to death.
Should you use kombucha based products?
Despite the potential dangers, people still consume the kombucha drink and are convinced of its health benefits (see Benefits of Kombucha). And since research shows that kombucha has detoxifying, tonic, antioxidant and immunomodulatory properties, it is likely to remain popular. But, as stated above, its use carries a certain amount of risk.
Of course, the best way to avoid any problems associated with drinking kombucha is to avoid the product entirely. However, if you, in spite of everything, want to get results in the treatment of any disease or a preventive effect from drinking a kombucha drink, there are some actions that you need to do:
- First, talk to your doctor to determine if it is safe for you to use this product, especially if you are taking medications or have a medical condition that would contraindicate kombucha. You can find out about contraindications here – Kombucha - beneficial properties, uses and contraindications.
- Buy ready-made bottled product instead of preparing it yourself.
- If you decide to make a kombucha drink at home, make sure that all the equipment you will use in its preparation is sterilized.
- Follow the instructions for preparing this product exactly, making sure to special attention to storage temperature.
- Limit your drink consumption to 240 ml per day, no more.
If you experience any negative side effects or warning symptoms and suspect it is related to kombucha consumption, contact your doctor immediately.
Kombucha can only be harmful if pathogenic microorganisms and molds have developed in the container, or toxic substances have been released from its surface into the drink.
Abroad, kombucha is often called Kombucha mushroom. It also has many “folk” names - Manchurian, Japanese or sea mushroom, some call it Kombuha mushroom, Kombuka, tea kvass or fango.
History of Kombucha Kombucha
Kombucha—we’ll stick with that name—appeared in East Asia and came to Germany via Russia at the beginning of the 20th century. It is believed that kombucha was brought to Russia by soldiers returning from the Russo-Japanese War, and it was initially called “Japanese” or “Manchurian”.
The scientific name of kombucha is medusomyces Gisevi. It first appeared in Russia in Transbaikalia back in the last century. However, Tibet is most often cited as the real homeland of the medusomycete.
Kombucha is one of the oldest organisms used by humans. Perhaps it was grown back in Ancient Greece, the first documented mention of it dates back to 220 BC (Manchuria), but the scientific history of kombucha is much shorter. The first scientific description was made in 1913 by the German mycologist Lindau. Because of its resemblance to a jellyfish, the organism floating on the surface of the liquid was called a medusomycete. Of course, it has nothing in common with a jellyfish. Moreover, it is not a mushroom at all, but a symbiosis of acetic acid bacteria and several types of yeast. In Russia, Ieduzomycete has been studied since the end of the 19th century, and both the composition of the fungus and healing properties its infusion, but in the last half century interest in this subject has noticeably dropped. Kombucha is now experiencing another period of close attention from researchers around the world. Employees of the Institute of Theoretical and Experimental Biophysics of the Russian Academy of Sciences summarized the data accumulated by world science during this time and outlined areas of study of medusomycetes that are the most promising from practical and scientific points of view.
The history of the origin of kombucha is still a mystery. Official version scientists who researched the history of kombucha is as follows: its homeland is Ceylon, it was from there that the culture spread to India, then to China, where the mushroom was considered as a sure way to prolong life; then Manchuria and Eastern Siberia.
The mushroom appeared in our area at the beginning of the 19th century. It was brought as a trophy by participants in the Russo-Japanese War (at least, this is the main version of its appearance in Russia), and already from our country at the beginning of the 20th century it spread throughout Europe. In Russia, first of all, it came to the Volga region, then to Belarus, the Baltic countries, Ukraine and Transcaucasia. Professor S. Bazarevsky published a message in 1915 that the Latvian population of Livonia and Courland was using folk remedy called abrinumsenep, which means “miracle mushroom”. The Latvian population attributed this mushroom with miraculous healing powers against many diseases. Some people claimed that the mushroom helped against, but others claimed that the mushroom was good for all diseases.
An undoubted fact is the use of kombucha to produce vinegar at home. And not only at home - in England, France and Prussia, vinegar was made using the so-called Orleans method in open wooden containers; mushroom films reached a weight of 100 kg, and sometimes more. In the second half of the 19th century, this mushroom became quite widespread throughout Russia, and even then our ancestors highly appreciated both its unusual taste and its beneficial health properties.
Kombucha was first cultivated in Eastern countries. In Japan, geisha drank it to maintain a slim figure, removed brown spots on the face and body with acetic acid, rinsed their hair after washing for silkiness and shine, as well as to strengthen the hair and get rid of gray hair. In India, this vinegar was used to strengthen paints on fabrics, prepare a thirst-quenching drink, and wash babies with problem skin. In Indonesia it was used for various poisonings. The Vikings also used this liquid to strengthen their strength before battles, and Roman legionaries used a drink called “posca” to quench their thirst on long campaigns.
Residents Far East Kombucha is successfully used for medicinal purposes. This plant has many names - tea kvass, sea kvass, Japanese mushroom, Japanese uterus.
By 1940, kombucha was already in almost every home. Unfortunately, during the Great Patriotic War the mushroom has practically disappeared from our country. This is explained by the fact that at that time there was famine in the country and food, especially sugar, was difficult to obtain. And without sugar it is impossible to prepare mushroom infusion. In the 50s, kombucha became a favorite drink in Italy. However, it was soon rejected because a rumor was started about an alleged connection between taking mushroom infusion and the occurrence of cancer. However, this rumor was quickly refuted, and currently in many pharmacies in Europe, kombucha is freely sold and is popular.
Tea kvass was known in Transbaikalia back in the 19th century as remedy for some diseases, especially in the elderly. At the end of the 19th century, it was found that drinking tea kvass significantly improves the well-being of elderly people suffering from arteriosclerosis and is useful for a number of intestinal diseases (for example, constipation).
In the 80s of the 20th century, kombucha was very common in Russia. Unlike many pharmaceuticals that have unpleasant side effects, the active substances in kombucha direct their effects throughout the entire body system; Thanks to its favorable metabolic properties, it can restore normal conditions in cell membranes without any side effects and thus promote good health.
Zooglea is the name given to a living organism formed by symbiosis, that is, the coexistence of two organisms: a yeast fungus with an acetic acid bacterium. Zoogleys include kombucha, kefir mushroom and Japanese rice.
Beneficial properties of kombucha
The widespread and constant use of kombucha as a refreshing drink led to the fact that scientists became interested in it, and in the twenties of the last century scientific works were published on the topic of its beneficial properties.
List medicinal properties Kombucha is impressive. It has been proven that tea kvass has antibacterial and antimicrobial effects, helps cure various diseases of the liver and gall bladder, slows down and alleviates the course of tuberculosis, has an antitoxic effect on the body, normalizes blood pressure and gives good results in the treatment of various diseases of the gastrointestinal tract, actively restoring the microflora stomach after taking antibiotics and other chemotherapy drugs.
In addition to its use as a refreshing drink, almost every article can read about its use as a medicine. Reports both past and present speak of a variety of illnesses that Kombucha infusions are used against. The palette of its application is wide; from harmless ailments to the most serious illnesses.
The undeservedly forgotten kombucha will help anyone create a small “factory” of soft drinks at home, producing tasty and, importantly, healthy products that can quench thirst in the summer heat.
Kombucha is an amazing example of the coexistence of two different microorganisms working very well: yeast fungi ferment sugar, forming ethyl alcohol, while bacteria convert alcohol into acetic acid, and sucrose (sugar) into gluconic acid. Along the way, during the life of kombucha microorganisms, other substances beneficial to human health are formed: citric, oxalic and pyruvic acids, enzymes, caffeine, vitamins C, B1, P and even some antibiotics. So the infusion of kombucha acts extremely beneficially, as a powerful biostimulant.
The massive body of the mushroom has the shape of a disk, resembling felt in appearance. The upper part of the colony is shiny, dense, the mushroom is smooth on top, and the lower part acts as a growth zone and has the appearance of numerous hanging threads; below there is a looser colony of yeast fungi and acetic acid bacteria. This is where amazing transformations of ordinary sugar solution and tea leaves into a complex of healing substances useful for the human body take place.
Gluconic, lactic, acetic, malic acids, various enzymes, vitamins C and PP - these are not full list substances that are synthesized in this living laboratory.
In a fresh drink, the process of sugar processing begins with yeast, fermenting it to ethyl alcohol and carbon dioxide. Next, bacteria oxidize the resulting alcohol to acetic acid. As it accumulates, it stops the yeast from working. As a result, a specific drink is formed from sweet tea.
How to grow kombucha and make a drink from it
How to prepare a drink from kombucha correctly? The medusomycete looks like a thick layered film of yellowish-brown color floating on the surface of a nutrient liquid - an infusion of sweet black tea. The sugars in the liquid can be different (glucose, sucrose, fructose), the type of tea also does not matter, but the strength is important. The usual concentration of tea is from 0.5 to 1.5%, and its excess inhibits the growth of kombucha.
Researchers noticed that the medusomycete practically does not consume the components of the tea infusion (aromatic, tannin and other substances), but is extremely sensitive to its absence. For example, without tea it does not synthesize ascorbic acid, necessary for the life of kombucha.
But, if the medusomycete is satisfied with the conditions created for it, then on the seventh to tenth day of growth it begins to produce a pleasant-tasting sourish carbonated drink (tea kvass). Gas bubbles and acetic acid are provided jointly by yeast and acetic acid bacteria. Specific aroma The drink is spun with tea and some types of yeast.
Tea kvass is prepared at home. Since the mushroom is constantly growing, you can start with a small piece of kombucha membrane. You can get kombucha if someone you know has a jar of this healthy drink. The bottom layer is separated from the mother mushroom and placed in a three-liter jar, into which cooled, not very strong sweet tea is poured (5-6 teaspoons of sugar per 1 liter). The jar is placed in a warm place.
For the first three days, the mushroom lies sluggishly at the bottom of the jar, and then floats up, and after a week the first portion of the infusion is ready. The emergence of the mushroom begins due to the formation of its metabolic product - carbon dioxide, and the infusion itself becomes carbonated.
At an advanced age, the mushroom reaches a thickness of several centimeters and allows you to drink the infusion every day, unless, of course, you forget to replenish the loss of liquid with a new portion of cold sweet tea. If you pour the kombucha infusion into an empty container, then after one or two weeks a thin translucent layer will form on the surface of the liquid - a colony of microorganisms, which over time will also turn into an adult mushroom.
If you completely forget about kombucha, then all the liquid may evaporate. But the mushroom will come to life as soon as it is poured with sweet water or tea.
It is better to keep the mushroom away from the window, as cold and direct light inhibit its development. The jar of kombucha is not sealed hermetically; it is simply covered with a clean napkin to prevent dust from entering. Be sure to add boiled water with sugar already dissolved in it: in raw water a lot of soluble calcium salts (water hardness salts), which form calcium gluconate with gluconic acid, which precipitates. You can’t even sprinkle sugar on the mushroom - it causes burns on its body in the form of brown spots. Too strong tea also depresses him.
To the boiled water where the fungus develops, you need to add an infusion of regular tea (until the water is slightly colored) and sugar (at the rate of two tablespoons per three liters of liquid) and leave it to infuse in a glass jar. Kombucha will be ready for consumption after 5-10 days of infusion at a temperature of 25 degrees.
Periodically, the mushroom must be washed in clean water.
The mushroom gives healthy drink only subject to certain conditions of its preparation.
It is better to have two jars: in one the mushroom will live, and in the other you will pour the finished drink. A jar of the finished drink can be stored in the refrigerator for quite a long time. Optimal temperature for mushroom - 25°C. Temperatures below 17°C are harmful, as it reduces the activity of the fungus and blue-green algae can develop in it. The mushroom does not like direct sunlight and is best kept in a dark place.
The infusion should be drained every five to six days in winter and every two to four days in summer. In addition, the mushroom must be washed regularly with clean, cool water (preferably spring water, not tap water). In summer, this should be done every one to two weeks, and in winter - every three to four weeks.
If the mushroom remains in the solution, the upper film begins to turn brown. This is a sure sign that the mushroom is beginning to die. At the end of the cycle, the mushroom infusion is drained through a layer of gauze and used; it should taste like strong, highly carbonated kvass. A mushroom infusion with green tea is even more beneficial, since green tea contains more vitamins and caffeine than black tea, and it tones better. It is good to rinse your mouth with this infusion after eating, since some compounds in green tea kill bacteria that destroy teeth. You can also infuse the mushroom in tea with bergamot or add aromatic herbs- mint, lemon balm, oregano. And honey added to the infusion enriches it with useful minerals - sodium, potassium, calcium, phosphorus, magnesium, iron - and gives it additional antibacterial and tonic properties.
Kombucha infusion actively interacts with food in your stomach, so it is not recommended to drink it immediately before, during or immediately after meals, otherwise you will feel hungry very quickly. It is recommended to drink the mushroom infusion no earlier than two hours after a vegetarian meal and three to four hours after a meat meal. But if you have a heaviness in your stomach from overeating, you can take half a glass of kombucha infusion, and the unpleasant sensations will disappear.
Kombucha in the fight against obesity
Fat retains heat in the body and is therefore a comfort factor. But fat is an unhealthy product. If the cause is not glandular pathology, then the first remedy is low-fat, and instead of animal fats, unsaturated polyacids and cold-pressure oils should be used.
Many obese people are overweight because they eat until they feel full. They have a strong need to feel like they've really eaten well. You should follow the following preventive measures: first, eat only when you are hungry, and not when “the time has come.” Eat while sitting, but do not read, do not talk on the phone, or engage in excessive conversation. You should eat more bitter, spicy, hot, astringent foods, and limit sweet, sour and salty foods. Eat exactly half the portion you need to be fully satisfied.
Consume carbohydrates with minerals, proteins with minerals, avoid starchy foods. Don't eat carbohydrates with proteins or fats, but don't become a fanatic. Any product contains proteins, fats, carbohydrates, as well as minerals. It's just a matter of their proportion, which needs to be monitored.
You need to drink 2-3 liters a day of juice made from equal quantities of carrot, celery, spinach, and cucumber juices. At the same time, chew celery or zucchini.
Buckthorn bark tincture
To prepare the infusion, you will need the following collection: buckthorn bark - 5 parts, dandelion roots - 2 parts, field steelhead roots - 2 parts.
Seven tablespoons of this collection are poured into a liter of boiling water, boiled for half an hour, left for 20 minutes and filtered. Then the infusion is poured into a jar per liter of kombucha infusion. After three days, the finished infusion can be taken a glass two to three times a day.
Kombucha - a natural cosmetic product
Kombucha infusion is a natural skin care product. It stimulates the excretory functions of the skin, improves blood circulation, smoothes and tones the skin. This product finds a surprising variety of cosmetic use, during many procedures it has both therapeutic and cosmetic effects.
Sebum and sweat, covering the skin with a thin layer, create an acidic environment that is unfavorable for many microorganisms that cause various skin diseases. The skin, which is naturally acidic, thus performs an important protective function in relation to the entire body.
The vast majority of soaps damage this protective layer of the skin because they contain alkali. If your body or scalp is itchy, it usually means you've used too strong a cleanser and it has altered your skin's natural acidity. When acid is used as a cleanser, the skin receives a natural product that meets its natural needs.
Therefore, after washing with soap, it is necessary to rinse the skin with an infusion of kombucha aged a month or more.
Rubbing the skin with kombucha infusion restores its acidic environment, so the infusion has proven itself to be an effective skin care product.
The basis of skin care is to cleanse it with a mild detergent that does not destroy the natural acidity of the skin. Kombucha infusion is added to the water when taking a bath. It is used to make lotions for facial skin care, mouth rinses and hair rinses. This lotion gets rid of dandruff and gives hair shine. Cosmetology products using kombucha infusion are useful for any skin type. Below we offer you several recipes.
Acne treatment
A mixture of a month's infusion of kombucha with lavender flowers contains components that are especially beneficial for the skin. This mixture cleanses and soothes unhealthy skin covered with acne and pimples. To prepare an anti-acne bath mixture, you will need a handful of dried lavender flowers. Fill them with 250 ml of kombucha infusion, seal the container with the mixture and leave in a cold place for three weeks. Then the mixture should be filtered and the resulting infusion added to the water while taking a bath.
Skin care with kombucha infusion
Massage with Kombucha infusion
Add two to three tablespoons of a month-old kombucha infusion to a liter of water and, after washing with soap, wipe your entire body with this infusion. This procedure will remove all soap residue. For some time, the kombucha infusion will act as a natural deodorant. If you do not have the opportunity to massage with kombucha infusion daily, be sure to perform it at least once a week.
Shared bath
When taking a bath, add a quarter liter of a month-old kombucha infusion to the water. Stay in the water for at least 15 minutes to give the acid time to work on your skin. Baths with infusion have a lasting regenerating effect on tired and dull skin.
Natural deodorant
In order to get rid of unpleasant odor sweat, first wash your armpits with soap, and then wipe with a towel soaked in a month-old infusion of kombucha. This is very effective remedy. The infusion destroys bacteria that cause unpleasant odor, refreshes and tones the skin without disturbing its natural acidic environment.
Eau de toilette for face
In the mornings and evenings, cleanse oily facial skin with eau de toilette prepared from equal parts mineral water and a month-old infusion of kombucha.
Cleansing facial skin with kombucha infusion
During this procedure, which is suitable for any skin type, the top dead skin cells are removed from the facial skin. First, cleanse your skin with a mild cosmetic milk. Then soak a small terry towel in warm water, wring it out lightly and place it on your face for one to two minutes.
Soak a linen napkin in a month-old infusion of kombucha and squeeze lightly. Place the napkin on your face and cover it with a warm terry towel. Remove the napkin and towel five minutes later, wash your face with warm water and scrub vigorously with a damp terry towel. This will remove dead skin cells. The facial skin after the procedure will be fresh and fresh. This gentle method of cleansing your face is recommended to be done in the evening once a week.
Hair care with Kombucha infusion
Hair loss
Typically, each person loses about a hundred hairs during the day. During pregnancy, as well as in spring and autumn, hair begins to fall out more intensely, especially in young girls and older women, as well as in middle-aged men. If you're losing more hair than usual, especially if you're starting to experience a receding hairline, it's likely that it's due to your metabolism. In this case, it is recommended to drink a glass of kombucha infusion every day for six to eight weeks with each meal. This measure normalizes metabolism, replenishes the deficiency minerals, strengthens hair and promotes its growth. Additionally, you can massage your scalp with kombucha infusion. If hair loss is not caused by a hereditary predisposition or disease, then the hair should soon begin to grow intensively and thickly and be strong and healthy.
Hair rinsing
After washing, rinse your hair with a month-old infusion of kombucha. Thanks to this, the hair will become soft, shiny, the color will become more intense and it will be easier to comb. It is best to rinse your hair with kombucha infusion after each shampoo.
Bio-rinse for hair and scalp
Pour dried nettle leaves, purchased at a pharmacy, with heated infusion of a month-old choy mushroom. Leave for some time, then strain the infusion. After washing your hair, gently moisten your scalp with the infusion and massage it. You should not rinse your hair after this procedure. And the specific smell from the hair will disappear after a short period of time.
Herbal rinse
To prepare an herbal rinse, you will need a few teaspoons of dried flowers or herbs and 120 ml of a month-old kombucha infusion. Depending on your hair type, make different mixtures.
- Ddya oily hair Take one teaspoon each of sage, rosemary, thyme and horsetail.
- For weak, brittle hair, mix one teaspoon each of nettle leaves, rosemary and chamomile flowers.
- For dull hair, use two tablespoons of dried finely crushed burdock leaves.
Pour boiling water over the herbs or flowers, steep them for 15 minutes, then strain. Mix the resulting infusion with kombucha infusion. Rinse your hair with the product after washing your hair. Dry them with a terry towel.
For all hair types, you can additionally add one teaspoon of birch leaves and lavender flowers to the herbal rinse.
Treating dandruff with kombucha
- a completely natural phenomenon, since dead skin cells are constantly exfoliated. Intensive dandruff formation can be reduced with the help of kombucha infusion. If you have a lot of dandruff, after each shampooing, rub a month-old infusion of kombucha into your skin. The same procedure helps with itchy scalp. Pour some kombucha infusion into a small bowl. Soak a piece of cloth in the infusion. Separating your hair into sections, gradually wet your entire scalp. Half an hour later, drink your head.
If there is a very large amount of dandruff, this procedure should be performed before each shampoo.
Hair strengthener
Prepare one tablespoon of honey, one glass of one-month aged kombucha infusion. Heat the infusion, but do not bring to a boil. Dissolve honey in it, then stir thoroughly. The resulting mixture should be evenly distributed over damp hair. If you want to lighten your hair slightly, use a decoction of chamomile flowers, to which add a month's infusion of kombucha and honey. To dye your hair red, add one tablespoon of henna to distilled water, boil this mixture for ten minutes, then add a month-old kombucha infusion with honey.
Hand care
Chapped rough hands
By mixing olive oil and kombucha masks in small quantities, you will get an effective treatment for rough, cracked hand skin. Use it after every hand washing and especially before bed.
You can put thin cotton gloves on your lubricated hands to avoid staining your bed linen. Thanks to the use of this mixture, the skin of the hands becomes smooth and elastic again.
Brittle nails
Both hair loss and brittle nails and the appearance of white spots on them indicate a lack of silicic acid, calcium and sodium in the body. And since all these substances are contained in the kombucha infusion, regular and long-term - at least six weeks - use of the infusion will make up for this deficiency.
Before applying nail polish to your nails, wipe them with a swab dipped in kombucha infusion. The infusion will cleanse your nails of oil, making your nail polish last longer.
Treatment of colds with kombucha infusion
In almost all cases colds A tincture made with water will come to your aid.
A month-old infusion of kombucha should be poured into a glass or earthenware container and filled with vodka in the ratio of eight parts vodka to two parts kombucha infusion. Leave for 10-15 days in a dark place. Strain and store in the refrigerator.
If you have a cough, the most important thing is to find the cause. It could be a cold, enlarged glands, or the flu. It may be due to the use of a product that irritates your nervous system. When the cause of the cough is found, you can look for a way to eliminate it. But the cough itself can be eliminated by gargling with sage decoction, eucalyptus oil, lemon juice and honey, as well as lubricating the throat with glycerin and soda.
The cough will stop when the source of irritation is eliminated. But if a cough is only a symptom of a disease, then it is necessary to eliminate the cause, and not suppress the cough. One of the best ways tonify the body - hot baths followed by cold showers and eat more antioxidants - onions, garlic, chives and ginger.
Today, kombucha is considered an exotic and useful gift from nature. Looking at it, it is difficult to determine which kingdom of nature it belongs to - the plant kingdom or the animal kingdom. Externally, this mushroom resembles a jellyfish, it has a disk-shaped shape of a yellowish-brown hue, there are small processes throughout the body, which is why kombucha is so similar to a jellyfish.
In fact, this “magic” mushroom is just a collection of acetic acid microorganisms and a colony of yeast fungi. It is worth remembering that without tea, the properties of kombucha will not have any value, since it is tea that saturates the mushroom with vitamin C.
Buy kombucha This is only possible if someone you know has such a drink. Kombucha grows constantly, and you can grow it from a very small piece. Reproduction process occurs due to the separation of the lower layer of the mother fungus. Afterwards, this layer must be placed in a three-liter jar, filled with not strong but sweet tea (six teaspoons of sugar per liter of tea), and place the jar in a warm place.
During the first three days, the mushroom simply lies at the bottom of the jar and shows no signs of life, but after a while, the mushroom floats up, and after a week the first portion of kvass is ready.
The thickness of an adult hornbeam reaches several centimeters; it allows you to enjoy a new portion of the drink every day, of course, if you do not forget that the loss of liquid must be filled with a new portion of cold sweet tea. And if you pour the entire infusion into a separate container, then after two weeks, on the surface of the liquid, you can see a thin translucent layer, which over time can also become an adult mushroom.
If, for example, during vacation, you forget about the mushroom, then the liquid will evaporate and the mushroom will die, but it can also be resurrected by pouring sweet tea or sweet water.
Sometimes kombucha needs to be washed with clean boiled water.
What are the benefits of kombucha?
Everything is quite simple - this miracle product contains a huge amount of useful substances: enzymes, organic acids and vitamins. Regular treatment with kombucha activates metabolism in cells, has a beneficial effect on the gastrointestinal tract and helps with various diseases. Kombucha is especially often used to combat excess weight.
The miraculous properties of kombucha:
- Rapid treatment of various gastrointestinal diseases
- A. Treatment of colitis
- b. Treatment of hemorrhoids
- V. Treatment of peptic ulcer
- d. Treatment of gastritis
- d. Treatment of various disorders of the intestines and digestive tract
- Treatment of chronic tonsillitis and various infectious diseases
- A. Treatment of sore throat
- b. Treatment of stomatitis
- d. Treatment of runny nose
- Kombucha is quite often used for weight loss in case of obesity and overweight
- Treatment of hypertension
- Kombucha is great for the skin cosmetic product. Kombucha is used for:
- A. hand care
- b. foot care
- V. hair care
- d. caring for dry skin and fighting wrinkles
- d. treatment of pimples and acne
The benefits of kombucha in the fight against excess weight
Digestive system
Kombucha contains probiotics, which in turn improve the function of digestive system. In addition, it speeds up metabolism, thereby the body processes fats, proteins and carbohydrates faster.
Weight loss
With constant consumption of kombucha in food, the process of weight loss will accelerate. This is another, far from the least important, effect of this product.
Immune system
Healthy bacteria - pribiotics, which are found in large quantities in kombucha, help in strengthening the human immune system.
Detoxification
Removing toxins from the body has a beneficial effect on human health, which is why this process should occur regularly. The human body is capable of removing various toxins from the body itself, but kombucha will speed up this process.
pH levels
Using the properties of kombucha, you can quickly balance pH levels. And this is important for the body, since it is the normal state of a slightly acidic pH environment that affects the normal functioning of internal organs and the entire body as a whole.
Energy
Regular consumption of kombucha improves sleep at night, and during the day it saturates the body with additional energy and improves well-being.
Making Kombucha for Weight Loss
There are a huge number of different recipes for infusions with kombucha that promote rapid weight loss. Below is the most popular time-tested recipe:
First of all, in order to avoid complications, it is necessary Pay close attention to maintaining cleanliness!!! Therefore, this kvass must be prepared in perfectly clean containers.
Water must be poured into a saucepan and brought to a boil over high heat. After the water boils, throw seven bags of black tea into it, turn off the heat and add a glass of sugar. Cover the pan with a lid and wait until the infusion has cooled to about 22 degrees Celsius. After the tea infusion has cooled, pour it into a clean three-liter jar, add the kombucha culture, cover the jar with a linen cloth and secure it with an elastic band. Tea should be stored at room temperature in a dark place. After two weeks, the infusion will be ready for use.
Kombucha infusion dosage for weight loss
This infusion must be consumed thirty minutes before meals, three hundred grams. And in order to speed up the digestion process and help gastrointestinal tract throughout the day, you need to drink this drink in the morning, immediately after waking up.
Harm of kombucha and side effects after drinking it
Almost everyone can drink an infusion of kombucha; there are quite a few contraindications. A tea drink made from mushrooms is especially useful in the warm season and hot weather, as it perfectly quenches thirst and nourishes the body with the necessary amount of fluid. In addition, it is worth remembering that no matter the temperature, kombucha tea will always maintain a cool temperature.
Despite the fact that an infusion of kombucha for weight loss does not cause harm, it is still known that, due to improper preparation, such a drink can cause laxative effect.
Drinking kombucha tea is not recommended for people who have increased acidity and those who suffers diabetes mellitus , since the drink contains large number Sahara. It is worth knowing that drinking kombucha can cause indigestion and allergic reactions in sensitive people.
