The Facts About Kombucha

Most people are familiar with the benefits of tea, which come mainly in the form of antioxidants and polyphenols. Also gaining popularity are grown foods that are rich in probiotic bacteria. Yogurt sales have continued to increase, with new always enter the market brands, confirming the growing interest in probiotics. What if there was a way to combine the benefits of tea antioxidants and probiotics? There is an answer, and it comes in the form of the kombucha tea infusion.

Kombucha is simply a combination of tea, sugar, water and a special cultivation known as scoby name. The term means symbiotic colony of bacteria and yeasts, because both bacterial and fungal strains are present and work together. Yeast, usually Saccharomyces cerevisiae, converts sugar to alcohol. A bacterial strain, Gluconacetobacter xylinus usually then converts the alcohol in a wide range of nutrients. Because neither the sugar alcohol is not completely metabolized, there remain small amounts of each in Kombucha. While Kombucha can be made from other sugar sweeteners, that is pure refined sugar cane that is processed by the best crops. Many manufacturers use organic evaporated cane juice because organic refined sugar is very rare, but it works almost as well. A bacteria boss output is acetic acid, which has remarkable antimicrobial properties and is effective against gram-positive and gram-negative. Another organic product, glucuronic acid, helps to detoxify the liver. Many other organic acids, amino acids, B vitamins, and polyphenols are also present. Are the synergistic effects of all these chemicals that result in powerful experiences of many people who regularly consume this drink.

Research kombucha components and experiences of real people it clear that kombucha may invigorate the life and help overcome certain illnesses.