Kombucha Tea And How It Is Made Useful And Healthy

 By: Rayner Chandler
Kombucha is a Japanese word that means a tea like drink made by fermenting tea and sugar with kombucha culture. Kombucha first came from the far east likely China and the Chinese consumed at least for two thousand years. During Tsin dynasty in 221 BC the 1st use of kombucha was logged and that was known as tea of immortality. After that it has been employed in Eastern Europe, Russia and japan for many years. In 415 AD the name kombucha invented from japan. It is frequently said that a Korean doctor called Kombu welcomed Emperor Inyko with this tea and from that incident it took the name Kombu and cha means tea. From Russia it spread out in Prussia, Poland, Germany and Denmark but died out during WW2. Years after the war a German Dr. Rudolf Skelnar renewed interest in kombucha and used it in his medication of cancer cases, metabolic anomalies, high blood pressures and diabetes.

The kombucha culture is like a white rubbery pancake and is really a symbiotic culture of bacteria and yeast and so called scoby in short. This culture when applied to sweetened black or green tea turns the sweet tea into a bowl crammed with vitamins like B and C, minerals, enzymes, amino acids and beneficial organic acids like lactic acid, gluconic acid, glucuronic acid, butyric acid, uscin acid, malic acid, and acetic acid. The yeast produce alcohol when fermented but bacteria turns the alcohol into organic acids. However less than 1 percent alcohol is existing in a potful of kombucha.

The idolization of kombucha is mainly due to its medical properties. It has antibiotic, antiviral and antifungal properties. It is proven to defend against stress and improve liver functions. The other advantages of kombucha tea are its medical values for metabolic disorders, allergies, cancer, digestive problems, candidiasis, raised blood pressure, HIV, lingering fatigue and rheumatoid arthritis. The organic acids produced on fermentation with yeast and bacteria have immense medical values. Glucoronic acid is the most serious detoxifier of our body. It flushes out all of the poisons from our liver. It helps in seize of phenol in liver and destroys it in kidneys. The by-products of glucoronic acid are also of gigantic help. It produces glucosamine for cartilages and collagen for lubricating of joints which make kombucha a medication for arthritis. Lactic acid assists in correct digestion and prevents bowel rot and bowel obstruction. It also helps in hindrance of cancer by controlling blood PH levels. Acetic acid acts as a preservative and kills dangerous bacteria. Usnic acid is a strong antibiotic. Gluconic acid and butyric acid assists in the handling of candidiasis and deters other yeast-related infections.

There have been claims that consuming kombucha gives you a high and slight dizziness. Mild feelings of exhilaration and relaxation have been reported. It doesn't contain any psychoactive or psychotropic substances. It might be the effects of 0.5 to 1.7 p.c alcohol dependent on the time of brewing and the sugar content. Some believe it is caused due to the kick of the circulatory system and the associated glandular release. Whatever be the cause drinking in gigantic quantity is not advised.
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