[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_column_text]Imagine fermenting tea before drinking it; what you need to do is to introduce yeast or bacteria to a tea solution that contains tea, sugar, and flavor or fruit juice. The fermentation process of the kombucha tea is facilitated by the use of a kombucha culture. If you ever heard of people talking about mushroom tea, if the kombucha culture is used, then this is the same thing, because what is called a mushroom is the growth of yeast or bacteria that forms at the top of the tea solution. Different people have different expectations of what fermented tea would taste like because they try to relate it to beverages they are familiar with. If you have ever tasted vinegar or even champagne, you can expect your kombucha to have a related taste, depending on the kind of tea that you use. Do not be misled, though; apart from being highly acidic, it can also contain traces of alcohol which can be a byproduct of the fermentation process.
Why is everybody talking about kombucha?
When yeast and bacteria are added to a food item, friendly bacteria is introduced, which is necessary for enhanced digestion. In ancient China, kombucha was used to prevent and fight degenerative health conditions like cancer and arthritis. During the first half of the twentieth century, it was discovered that some regions of Russia where people were used to taking kombucha tea had lower cancer rates. While there is limited research on the quality of beverage produced by fermenting sugar tea, it has been established that the nutrients that make it effective in keeping away common diseases are B-vitamins, food acids, and antioxidants. Almost everyone I know has been affected by cancer either directly or indirectly and if there is an ancient remedy for it, then to me it is, by all means, worth researchers exploring this subject
If you have witnessed the kombucha beverage-making process, you must have noticed the jelly-like substance that covers the top. This is a mixture of bacteria and yeast but instead of contaminating the beverage, it shields it from unfriendly bacteria from the environment.
Research findings published in the Journal of Medicinal Food of 2014 attribute the health benefits of kombucha to anti-oxidation, energy potency, immune boosting and detoxification. When you compare this to the clinical analysis done on actual human conditions, there is no doubt that this tea is medicinal.
The liver is responsible for filtering toxins from the body but if the level of toxins is high, it could shut down or poison the blood. Studies show that taking kombucha tea protected the liver from toxic damage and maintained normal function despite the fact that it was still exposed to toxins.
Owing to the presence of probiotics and food enzymes in kombucha tea, it has been proven to aid the digestion and subsequent absorption of various key nutrients from food. Food is passed through the gut in the shortest time possible, reducing the potential for ulcers.
If you are using kombucha tea to address an overgrowth of yeast in the gut, it is important to understand that the effects may cause the symptoms to get worse before they get better, and you should consult with your Doctor.
Kombucha’s ability to reduce the accumulation of fat deposits in the body helps to control weight and complications related to weight.
Just like a soft drink is supposed to invigorate or energize you in an instant, the intake of kombucha increases iron, caffeine, and b-vitamins that can boost the energy levels of the body. The iron from the beverage helps to increase hemoglobin which leads to provision of oxygen to various parts of the body and this translates to energy supply at the cell level.
Taking kombucha tea is said to enhance overall immune system health through the use of probiotics to kill harmful bacteria in the body and minimize free radicals in the blood, thereby inhibiting the development of chronic diseases.
If you intend to stay youthful for a long time, take kombucha tea, because studies show that it supports, and protects damage to joints. By supporting the collagen tissues found in various parts of the body, the tea reduces the visibility of wrinkles on the skin, as well as prevent joint deterioration caused by arthritis.
While there is evidence to support the medicinal and nutritive properties of kombucha fermented tea, it should not be considered to be a magic potion. As with all other medicinals, it is advisable not to overindulge in it, and some even advise not to drink it daily. Try to use only homemade kombucha, if you are sure of the correct brewing method, or opt for a reputable, commercial brand that is bottled. Also, I recommend selecting brands with less sugar. In my research, I noted some controversy, where some suggested being safe with kombucha by offering only the pasteurized kind to expectant mothers, children, and individuals with compromised immunities, such as those infected with the HIV virus. Others advise expectant mothers not to consume kombucha. Therefore, I always err on the side of caution and, as always, If unsure, check with your doctor if you plan to consume kombucha on a regular basis.
We are all biochemically unique, our needs and bodies all require something different to feel great, so take the time and explore what works best for your health. Check out my Easy Kombucha Gummy recipe that delivers a small amount of kombucha benefits in a fun and tasty snack.[/vc_column_text][/vc_column][/vc_row]