Kombucha: know everything about the millenarian drink capable of stimulating the metabolism, inhibiting the accumulation of body fat
Kombucha: After all, what is and what is this drink so commented today?
The kombucha originated thousands of years ago, and long remained forgotten until recent scientific research proved its numerous health benefits among them, stimulating metabolism and, consequently, inhibiting the accumulation of fat.
What is kombucha?
The kombucha is nothing more than an alternative tea produced by symbiotic culture.
Originating from yeasts and microorganisms, its production is a little different from the traditional teas, prepared only by the infusion of herbs.
It may seem crazy that the drink originates in this way but, despite the peculiarity, the kombucha brings incredible benefits.
Benefits of kombucha
The Kombucha has a substance called glucosamine which helps preserve the collagen contributing to the prevention and recovery of joint damage.
The probiotics and vitamins in tea strengthen the immune system and help protect cells against premature ageing.
Because it is rich in vitamins B complex, it is considered an antioxidant capable of attacking the harmful maleic free radicals that cause discomfort and also helps the intestine to produce bacteria that are essential for our body.
During the fermentation process, the formation of iron is released which is released into the bloodstream, responsible for the improvement of oxygen transport.
In this way, it ensures that all fabrics receive such a component, producing more energy. In addition, it contains a small amount of natural caffeine.
After the fermentation of Kombucha, the presence of saccharic acid, a substance that prevents the appearance of cancer, is noticed.
What is kombucha for?
Research conducted since 1852 on the fermentation process of kombucha shows that chemical, biochemical and metabolic reactions are able to detoxify the body, improve liver metabolism and also reduce both bad cholesterol (LDL) and blood pressure.
But what is the relation of the rigorous process of fermentation with the care that the compounds and processes are made with total efficiency so that the beverage reaches the proper state and, not fermented longer than necessary?
Thinking about this, we separate the main chemical components that are produced during the fermentation process and, what their properties:
- Gluconic acid: a result of glucose breakdown and is responsible for preserving food;
- Glucuronic acid: such a component is also produced by our body being responsible for the elimination of toxins by our body without reabsorption occurring;
- Unic acid: known to be a powerful antibacterial capable, also, of deactivating viruses;
- Vitamins of the B complex: they are of extreme importance in the food so that it also helps in nervous disorders. North American studies show that at least 1% of the elderly population developed neurological and psychiatric disorders due to the lack of vitamin B complex foods;
- Carbon dioxide: produced during the fermentation process that acts as a potent antimicrobial.
Kombucha: slimming and still helps in the treatment of common health problems
You should have known that celebrities are using kombucha to assist them in the weight loss process, and the reason is very simple. The Kombucha has an appetite inhibitory effect, which reduces the desire to eat something sweet or greasy, also helping in burning body fat and bowel function.
However, it is necessary to take into account that Kombucha does not play a fundamental role only in weight loss. It also contributes to prevention and assistance in the treatment of some health problems, such as:
- Constipation: it contributes to the good functioning of the intestine, because it decreases the probability of contraction of the same, due to the process of restitution of the immune system. Intestine and the immune system are linked soon, strengthening the immune system, increases intestinal health.
- Cancer: It lowers the pH of the body, even in people who already have cancer, usually brought on by the high acidity of the pH.
- Arthritis: relieves inflammatory and ligament pains.
- Intestinal disorders : balances the intestinal flora, normalizing or relieving gastrointestinal disorders.
- Hypercholesterolemia: lowers LDL cholesterol levels in the blood.
- Diabetes: it acts in the sensitization of the cells so that the receptivity to the insulin is greater and, also, stabilises the level of glucose in the blood.
- Renal calculus: helps to dissolve existing ones and prevents the appearance of new calculations.
- Sleep Disorder: Helps prevent sleeplessness by providing a more restful sleep.
- Blood pressure: By lowering cholesterol levels, it decreases the presence of fat plaques in the blood vessels and consequently lowers blood pressure.
- Candida A Albicans: restricts the nutrients needed so that the Albicans does not proliferate and thus restores the body’s natural balance.
Contraindications and appropriate doses per day
Although the aforementioned benefits are a great incentive to start drinking tea as fast as possible, some people should pay more attention to the amount consumed, so that kombucha consumption does not become bad for health.
Research conducted with a group of people who drank tea every day in high doses indicated health problems such as hepatotoxicity with inflammation in the liver, diarrhoea, yellowing of the skin, vomiting, shortness of breath and, in more severe cases, even oedema pulmonary.
In addition, pregnant or breastfeeding should not consume this type of tea because of the presence of heparin, an anticoagulant. During the last trimester of gestation, it becomes detrimental to the health of the expectant mother and in breastfeeding it can become a potent laxative because when transported through milk, it can cause diarrhoea and dehydration in the baby.
For people who do not have chronic liver or kidney problems in which functions are compromised, the recommended dose is a maximum of two cups per week.
How to get kombucha?
Here in Brazil, buying kombucha, like Kefir, is done through communities where members can donate or make their crops available for sale.
Getting a good culture is not easy, but it’s nothing you can not do with good research.
Kombucha: how to prepare?
After getting your kombucha culture, it’s time to prepare it. For this, all you will need is a clean and sterile place. Here’s the step-by-step guide on how to prepare your kombucha:
1. Wash your hands thoroughly with warm water, but do not use antibacterial soaps. You can use some types of vinegar like the apple or the common. Gloves may also be used during preparation, provided they are not latex gloves;
2. Put 3 litres of drinking water in a pan and bring to a high heat until it boils for about 5 minutes;
3. Turn off the heat and put about 5 tea bags of your choice (black tea or green tea) or infuse 2 tablespoons of each herb;
4. Add a cup of sugar and mix well until it dissolves;
5. Cover the pan with the lid and let it rest so that the temperature gradually goes down until it reaches a temperature of 24ºC;
6. While the tea is cooling, sanitise a glass jug with hot water and rinse well. You can put the jug in the oven at 140 ° C for 10 minutes to sterilise it better and more effectively;
7. With the liquid already cooled, add the tea in the glass jar with ¼ cup vinegar for every 4.5 litres of tea (you should do this to avoid mould or external yeasts that may develop while the tea is being prepared );
8. Carefully place the culture in the tea, cover the top of the jar with a clean cloth and fasten well using a rubber band;
9. Leave the jar in a hot and dark place with a temperature between 21ºC and 30ºC;
10. Wait for about a week and when the preparation smells of vinegar, begin to taste it. If the tea is too sweet, it probably still needs more fermentation time;
11. When it is time to take the tea, carefully remove the culture from the glass jar using gloves (again, remember to use non-latex gloves) and place in a clean bowl, pouring some tea and covering the bowl;
12. Pour most of the tea ready in containers or smaller bottles already cleaned, so you can store it, if necessary, use a funnel. Leave about 10% of the tea in the jar used for the preparation so that in the case of a new preparation, you need to put only the culture;
13. Okay, now the tea can be served as you like, at room temperature or cold, but remember to consume it within 5 days.
When we think about health, we have to keep in mind that we should always seek guidance from health professionals. So before you eat or prepare tea, look for a nutritionist so that this professional can evaluate if the consumption kombucha is really necessary and convenient for you.
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Wikipedia says: about kombucha