Kombucha - Facts and Myths

Kombucha – Facts and Myths

Kombucha - Facts and Myths“Life elixir”, tea mushroom, stinking water… No matter how you call it, kombucha is one of the most popular drinks in alternative medicine…

It was introduced very long time ago but its popularity grew significantly in the last ten years. Those who regularly drink this drink, claim that it has yielded positive effects like regulation of sleep, reducing the weight, ease of digestion, strengthening the immune system and preventing certain cancers.

The drink was created by fermented bacteria and fungi.

What is kombucha?

The drink has created when bacteria and fungi begin fermentation. This can be achieved by adding sugar and green tea to the mixture.

What contains?

This very sour drink contains sugar, B vitamins, antioxidants and small amounts of alcohol due to fermentation. Because of this, the taste of kombucha is very “hard” and the smell of vinegar may not be pleasant at all. The best way to camouflage this smell and taste is to add it in juice.

How is grown?

In order to preserve all its valuable ingredients, it requires special conditions. The most important factors for growing a kombucha are clean environment, certain temperature and low pH. In each and every step of preparation of kombucha the most important thing is that your hands and the container where kombucha will grow (and everything else that comes in contact with kombucha) are washed with detergent in order to prevent contamination (pollution). Kombucha becomes acidified when persisted in acidic environment (pH 3.0), thereby removing unwanted toxic substances from the vessel in which kombucha is stored. It is most recommended for kombucha to be grown in jars used in household as food storage. However, the safest and easiest way to getting it is to buy it in healthy food stores.

How safe?

It can be dangerous if done at home. If it is unpasteurized and raised in non-sterile conditions, there is little risk of infiltration of harmful bacteria in the mixture. Therefore, it is best to buy it from a store where it is already made.

How many really act?

Benefits are based on personal experiences and some tests on animals, clinical trials in humans have not been made yet. Hence, there is no evidence of possible positive or negative effects. The popularity is a result of pro biotic composition of bacteria which according to many claims, improves digestion and strengthens the immune system. But in order not to lose the positive effects, you should not drink it pasteurized, which increases the risk of contamination. Daily recommended dose is not more than 120 grams. Pregnant women, elderly and people with weakened immunity should not drink this drink!

Mean?

Drink Kombucha if you like, but do not overuse it. If the taste is too disgusting for you, try to drink just the amount you heard it was healthy. Consider for yourselves whether kombucha is worth drinking or not. Most ingredients that you can find in kombucha, you can also find in yogurt, sour milk, and kefir. This way you will be safer when “using it” and you will have much better taste.

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