Kombucha is an active treatment
pick-me-up made by fermenting tea and sugar with the Kombucha culture. It's not what you think of fermented tea to taste similar.
Green tea kombucha. The origins of Kombucha mingled in the mists of time. The first use of kombucha comes from China in 221 BC during the Tsin Dynasty. He was known as "Tea of Immortality."
It is Japan in 415 AD that the name of kombucha is said coming. A Korean doctor named Kombu or Kambu Inyko treated the Emperor with the tea and took its name, "Kombu" and "cha" meaning tea. Russia has a farsighted tradition of using a therapeutic drink called "tea kvass" took a "mushroom" Japanese.
Russia dispersed Prussia, Poland, Germany and Denmark, but seems to have disappeared during the Second World War. After the war, Dr. Rudolph Skelnar created a renewed interest in kombucha in Germany when he used in his practice to treat patients with cancer, metabolic disorders, hypertension and diabetes.
Kombucha Culture
The Kombucha culture, like a white rubber crepe. It is often called "scoby" which means "the symbiotic bacteria culture and yeasts. The culture is placed in sweetened black or green tea and turns a full glass of sweet tea in a bowl full of vitamins, minerals, enzymes and giving organic acids.
Three cultures or scobys
Culture Kombucha digested sugar which produces a variety of organic acids such as glucuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and usnic; vitamins, particularly the B vitamins and vitamin C; and amino acids, enzymes. Kombucha culture is a powerful biochemical tool in your home!
You can ask if the fermentation with yeast tea produce an alcoholic beverage. Yeasts produce alcohol but the culture of bacteria converting the alcohol organic acids. Only small amounts of alcohol, not more often than 1% by volume remains in Kombucha beverage.
With each drink you create kombucha creates a new layer or scoby on the liquid surface.
Green tea kombucha. The origins of Kombucha mingled in the mists of time. The first use of kombucha comes from China in 221 BC during the Tsin Dynasty. He was known as "Tea of Immortality."
It is Japan in 415 AD that the name of kombucha is said coming. A Korean doctor named Kombu or Kambu Inyko treated the Emperor with the tea and took its name, "Kombu" and "cha" meaning tea. Russia has a farsighted tradition of using a therapeutic drink called "tea kvass" took a "mushroom" Japanese.
Russia dispersed Prussia, Poland, Germany and Denmark, but seems to have disappeared during the Second World War. After the war, Dr. Rudolph Skelnar created a renewed interest in kombucha in Germany when he used in his practice to treat patients with cancer, metabolic disorders, hypertension and diabetes.
Kombucha Culture
The Kombucha culture, like a white rubber crepe. It is often called "scoby" which means "the symbiotic bacteria culture and yeasts. The culture is placed in sweetened black or green tea and turns a full glass of sweet tea in a bowl full of vitamins, minerals, enzymes and giving organic acids.
Three cultures or scobys
Culture Kombucha digested sugar which produces a variety of organic acids such as glucuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and usnic; vitamins, particularly the B vitamins and vitamin C; and amino acids, enzymes. Kombucha culture is a powerful biochemical tool in your home!
You can ask if the fermentation with yeast tea produce an alcoholic beverage. Yeasts produce alcohol but the culture of bacteria converting the alcohol organic acids. Only small amounts of alcohol, not more often than 1% by volume remains in Kombucha beverage.
With each drink you create kombucha creates a new layer or scoby on the liquid surface.
Kombucha and health
Many speculations are the welfare created to kombucha, but there is a small amount of investigating the benefits of kombucha is in fermented dairy products. He was, no doubt, spent as antibiotics, antiviral and antifungal properties in laboratory tests. Many of the reported benefits include increased energy levels, metabolic disorders, allergies, cancer, digestive disorders, candidiasis, hypertension, HIV, chronic fatigue and arthritis.
Many speculations are the welfare created to kombucha, but there is a small amount of investigating the benefits of kombucha is in fermented dairy products. He was, no doubt, spent as antibiotics, antiviral and antifungal properties in laboratory tests. Many of the reported benefits include increased energy levels, metabolic disorders, allergies, cancer, digestive disorders, candidiasis, hypertension, HIV, chronic fatigue and arthritis.
Glucuronic acids of organic acids
Detoxification main body. If toxins enter your liver, acid binds to toxins and help drive them through the kidneys. Once bound by glucuronic acid toxins can not escape. An oxidation process produces glucose, glucuronic acid is one of the most important components of Kombucha. It captures phenols in your liver and they are easily destroyed in the kidneys Kombucha can be extremely useful for allergy patients. Different by-product of glucuronic acid are glucosamines, structures related to cartilage, collagen and fluids which lubricate joints. That makes powerful against arthritis Kombucha.
Lactic acid
Crucial to the digestive system. Auxiliary blood circulation, helps prevent the breakdown of the bowel and constipation. Aids acid and alkaline balance in the body and believed to help prevent cancer, helping to regulate blood pH levels.
Detoxification main body. If toxins enter your liver, acid binds to toxins and help drive them through the kidneys. Once bound by glucuronic acid toxins can not escape. An oxidation process produces glucose, glucuronic acid is one of the most important components of Kombucha. It captures phenols in your liver and they are easily destroyed in the kidneys Kombucha can be extremely useful for allergy patients. Different by-product of glucuronic acid are glucosamines, structures related to cartilage, collagen and fluids which lubricate joints. That makes powerful against arthritis Kombucha.
Lactic acid
Crucial to the digestive system. Auxiliary blood circulation, helps prevent the breakdown of the bowel and constipation. Aids acid and alkaline balance in the body and believed to help prevent cancer, helping to regulate blood pH levels.
Acetic acid
A powerful conservative and prevents harmful bacteria.
Usnic acid a natural antibiotic that can be effective against many viruses.
Oxalic acid
An effective preservative and allows the production of intercellular energy.
Malic acid
Detoxifies the liver.
A powerful conservative and prevents harmful bacteria.
Usnic acid a natural antibiotic that can be effective against many viruses.
Oxalic acid
An effective preservative and allows the production of intercellular energy.
Malic acid
Detoxifies the liver.
Gluconic acid
It is created by bacteria and break caprylic. It is beneficial for patients of problems candida and other yeast infectionary as thrush.
Butyric acid
This is created from yeast and helps protect human cullular membranes.
It is created by bacteria and break caprylic. It is beneficial for patients of problems candida and other yeast infectionary as thrush.
Butyric acid
This is created from yeast and helps protect human cullular membranes.
Kombucha Tea Types
fresh tea leaves requires Kombucha tea for its fermentation (Camellia Sinensis). This is true not tea herbal tea. It can also be sensitive to high aromatic oils. Earl Grey teas contain oil of bergamot and this can actually destroy the culture. There are many types of tea that give different results for lighter tastes stronger than cider tastes.
Black tea
Black tea is made from leaves that are fully fermented. Then the leaves are cooked and CREAP, a deep, rich flavor and a dark red beer.
Oolong tea
The Oolong drink is a combiniation the middle of the green and black tea. Oolong combines the flavor and color of black and green tea.
Green tea
Dry green tea was then steamed or heated to prevent oxidation. It is then rolled and dried. Green tea is known for its delicate flavor and light green. Japanese Sencha tea factory special kombucha.
White tea
White tea is the rarest and most fragile of tea. White tea is not like the back and green beer. Instea it in the sun to dry air. This preserves the antioxidant properties. White tea is about 3 times more antioxidant polyphenols as green. White tea is the least processed form of tea.
fresh tea leaves requires Kombucha tea for its fermentation (Camellia Sinensis). This is true not tea herbal tea. It can also be sensitive to high aromatic oils. Earl Grey teas contain oil of bergamot and this can actually destroy the culture. There are many types of tea that give different results for lighter tastes stronger than cider tastes.
Black tea
Black tea is made from leaves that are fully fermented. Then the leaves are cooked and CREAP, a deep, rich flavor and a dark red beer.
Oolong tea
The Oolong drink is a combiniation the middle of the green and black tea. Oolong combines the flavor and color of black and green tea.
Green tea
Dry green tea was then steamed or heated to prevent oxidation. It is then rolled and dried. Green tea is known for its delicate flavor and light green. Japanese Sencha tea factory special kombucha.
White tea
White tea is the rarest and most fragile of tea. White tea is not like the back and green beer. Instea it in the sun to dry air. This preserves the antioxidant properties. White tea is about 3 times more antioxidant polyphenols as green. White tea is the least processed form of tea.
0 komentar