Kombucha - useful properties and contraindications. The theory of the emergence of kombucha in China

Kombucha is a fermented, lightly carbonated sweetened black or green tea drink commonly used for health purposes. Kombucha is made by fermenting tea using "symbiotic" colonies of "bacteria and yeast". The culture microbial populations used vary, but the yeast component usually includes Saccharomyces and other yeasts, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-producing alcohols to acetic and other acids. While kombucha is believed to have health benefits in folk medicine, there is no scientific evidence to support its benefits. In contrast, there are several documented cases of serious side effects, including fatalities, associated with drinking kombucha, possibly as a result of contamination from the home preparation process. Since the implicit benefits of kombucha do not outweigh the known risks, this herb is not recommended for therapeutic use. Kombucha first appeared in the region now known as Manchuria around 220 BC and is said to have been imported to Japan around 400 AD. Kombu doctor. In the late 1990s, commercially available bottled kombucha became available in North American retail stores. The drink is very popular in the USA.

Health impact

Kombucha is claimed to be beneficial for a wide range of human ailments, including AIDS, cancer, and diabetes, and that it provides other beneficial effects such as boosting the immune system, boosting libido, and also returning color to gray hair. Many people use kombucha for medicinal purposes. However, there is no evidence of the beneficial effects of kombucha on humans. In 2003, a systematic review by Edzard Ernst characterized kombucha as a "bright example" of an unconventional remedy due to the large discrepancy between implausible effects and lack of evidence, as well as possible potential harm. Ernst concluded that the unsubstantiated list of proposed therapeutic benefits did not outweigh the known risks, and that kombucha should not be recommended for therapeutic use.

Side effects

Reports of side effects associated with the consumption of kombucha are quite rare. It is not yet clear whether this is due to the fact that side effects are rare, or there is simply insufficient information about them. The American Cancer Society claims that "serious side effects and accidental deaths have been associated with drinking kombucha." Side effects associated with the consumption of kombucha include severe liver and kidney toxicity, as well as metabolic acidosis. At least one person is known to have died after consuming kombucha, although the drink itself has never been conclusively proven to be the cause of death. Some adverse health effects may be due to the acidity of the tea, which can cause acidosis. It is warned to avoid excessive fermentation of the fungus. Other adverse health effects may result from bacterial or fungal contamination during the fermentation process. Some studies have found that kombucha contains the hepatotoxin usnic acid, although it is not known whether cases of liver damage are associated with usnic acid contamination or some other toxin. One report states that topical use of the tea has been associated with anthrax infection on the skin, but in this case there may have been contamination of the kombucha during storage. Due to the microbial source and possibly non-sterile packaging, kombucha is not recommended for people with poor immune function, pregnant or lactating women, or children under 4 years of age.

Other uses

The kombucha culture, when dried, develops a skin-like structure known as microbial cellulose, which can be molded onto molds to create a seamless coating. The use of different growing media such as coffee, black tea, and green tea to grow kombucha results in a variety of coating colors, although the culture can also be dyed using plant-based dyes. Various culture media and dyes also change the texture of the culture. The structure of kombucha is similar to cellulose and is sustainable and biodegradable.

Composition and properties

Biological

Kombucha culture is a symbiotic culture of bacteria and yeast, similar to a vinegar queen, containing one or more species of each of the bacteria and yeast that form a zoogley coating known as the "mother". The cultures may contain one or more of the yeasts Saccharomyces cerevisiae, Brettanomyces bruxellensis, Candida Stellata, Schizosaccharomyces pombe and Zygosaccharomyces bailii. The bacterial component of kombucha consists of several species, including almost always Gluconacetobacter xylinus (G. xylinus, formerly Acetobacter xylinum), which ferments yeast-produced alcohols into acetic and other acids, increasing acidity and limiting ethanol content. The population of bacteria and yeast producing acetic acid increases during the first 4 days of fermentation, after which it decreases. G. xylinum produces microbial cellulose, and is reported to be responsible for much of the "mother's" physical structure, which can be selectively maintained to produce a firmer (tighter) and more robust culture. In Chinese, the microbial culture that produces kombucha is called jiaomu in Mandarin and haomo in Cantonese, which literally means "mother of fermentation" (Chinese: 酵母). A mixed, presumably symbiotic culture has been further described as a lichen based on published evidence of the presence of the known lichen natural product usnic acid, although as of 2015, there is no evidence to indicate that standard cyanobacterial lichen species are associated with the fungal components of tea. mushroom.

Chemical

Sucrose is biochemically converted to fructose and glucose, which in turn are converted to gluconic and acetic acids, and these substances are present in the drink. In addition, kombucha contains enzymes and amino acids, polyphenols, and various other organic acids; the exact amounts of these elements vary. Other specific components include ethanol, glucuronic acid, glycerin, lactic acid, usnic acid (hepatotoxin), and B vitamins. Kombucha has also been found to contain vitamin C. The alcohol content of kombucha is typically less than 1%, but increases with increasing fermentation time.

Etymology

Kombucha has about 80 other names around the world. In Japan, kombucha is called kōcha kinoko (紅茶キノコ, literally, "black tea mushroom"). In Japan, Konbucha (昆布茶, "kelp tea") is another drink made from dried and crushed kombu seaweed (an edible seaweed from the kelp family). The English word Kombucha (kombucha) has an uncertain etymology. According to the American Heritage Dictionary, the word is likely derived from "Japanese Kombucha, kombu tea (the Japanese word for kelp may have been used by English speakers to refer to fermented tea either by mistake or because the thick, gelatinous film produced by kombucha culture resembles seaweed)". In a 1965 mycological study, kombucha was called kombucha, and other names were also listed: "teeschwamm, Japanese or Indonesian kombucha, kombucha, wunderpilz, hongo, cajnij, fungus japonicus, and teekwass". Some additional spellings and synonyms for kombucha include combucha, tschambucco, haipao, kargasok tea, kwassan, manchurian mushroom, spumonto, as well as champagne of life and tea of ​​the sea.

Production

Commercially, bottled kombucha began to be produced in the late 1990s. In 2010, elevated levels of alcohol were found in many bottles containing kombucha, causing leading retailers, including Whole Foods, to temporarily pull the kombucha from store shelves. In response, kombucha vendors have modified their products to contain lower levels of alcohol. By 2014, US sales of bottled kombucha were $400 million; $ 350 million of this amount was acquired by Millennium Products, Inc., which sells "GT's Kombucha". In 2014, the market was planned to grow by 30%, and companies that produce and sell kombucha formed the trade organization Kombucha Brewers International. In 2016, PepsiCo acquired kombucha maker KeVita for approximately $200 million.

Kombucha: how to use

Several cases of side effects after consuming kombucha have been reported. This may be due to toxins, pathogens, or excess acid resulting from excessive fermentation. Because of this potential harm, regular consumption of kombucha is not recommended. Most side effects were observed after the use of more than 125 ml of kombucha. Therefore, it is not recommended to take more than this amount of kombucha per day, in order to minimize the chance of adverse effects. If kombucha is home brewed, it should be cooked in a sanitized environment and fermented for less than one week to be safe to drink.

Sources and composition

Origin and composition

Kombucha is a fermented drink made from tea and sugar, with the addition of inoculum and subsequent fermentation believed to produce unique bioactives. This inoculum is commonly referred to as "kombucha" and contains a mixture of bacteria and fungi that act during the fermentation process. The film that forms during this process is called a "fungus" and this fungus produces alcohol, which helps the bacteria produce the aforementioned bioactives. The tea used is made from the Camellia sinensis plant and is generally referred to as black tea, although green tea is also sometimes used. When black tea is used (since the production of black tea itself requires fermentation), the end product (kombucha) is sometimes said to be double fermented. The main organisms that make up the tea "mushroom" is a strain of bacteria that produces acetic acid (usually the genus Acetobacter) and yeast. Strains producing lactic acid (Lactobacillus) and gluconic acid (Gluconobacter oxydans) may also be present. Various yeasts exist, including Brettanomyces/Dekkera, Candida, Kloeckera, Pichia, Saccharomyces, Saccharomycoides, Shizosaccharomyces, Torulospora, and Zygosaccharomyces. Although most yeast strains are unidentified, up to 163 strains have been identified, with the four main yeasts being Zygosaccharomyces bailii, T. delbrueckii, C. stellata and S. pombe. While kombucha contains a variety of bacteria and fungi, it appears to be safe for human consumption if properly processed and consumed in moderation. The bacterial strains used in kombucha fermentation are acid tolerant and produce acids when metabolizing ethanol and sugar, and while there are no standard yeasts used in this process, acid tolerant and acid producing fungi are most commonly found. Kombucha components that already exist in tea (Camellia sinensis) before fermentation include: Green tea catechins, which have varying degradation rates (18-48%). Less degradation is observed with green tea compared to black tea and less with EGCG (epigallocatechin-3-gallate) compared to other catechins; epigallocatechin (EGC) and epicatechin (EC) levels markedly (30-50%) increase after 12 days of fermentation, which is presumably due to degradation or their gallated forms (EGCG and EKG, respectively). 5% of theaflavins contained in black tea are lost within 18 days of fermentation. 11% of thearubigins found in black tea are lost within 18 days of fermentation. Standard tea polyphenols are found in the Camellia sinensis plant, and are produced during the initial fermentation in the manufacture of black tea (theaflavins and thearubigins), are retained in kombucha, with losses during the second fermentation being fairly minimal. Kombucha components produced during the fermentation process include:

Alcohol (made from added sugars via yeast), reaches 0.6g/100ml after 10 days

Acetic acid (produced from alcohol with the help of bacteria) reaches a content of 1.6 g / 100 ml within 10 days; these figures may be too high as other studies show a plateau at 0.95 g/100 ml after 15 days followed by a decline.

D-sugaric acid 1,4-lactone (sugarolactone)

Succinic acid reaches a content of 0.65 g / 100 ml after 10 days

The highest content of lactic acid is observed after three days of fermentation (while it takes 15 days to reach the maximum concentration of other acids), resulting in a content of about 0.01 g / 100 ml after 12 days

Gluconic acid reaches 0.20 g / 100 ml after 10 days

Glucuronic acid produced from glucose in the medium reaches 0.38 g/100 ml after 10 days, although another source noted a plateau of 0.23/100 ml after about 7-12 days

Usnic acid

Citric acid is temporarily present in kombucha after three days of fermentation (at a concentration of less than 0.01g/100ml) and cannot be detected after 12 days.

Carbon dioxide (produced from acetic acid via bacteria) separates the film from the broth and creates an anaerobic, whey-deficient environment

Studies comparing green and black tea fermentation with the same fungal and bacterial colonies did not find any significant difference in acid production, with the possible exception of more acetic acid in green tea compared to black tea. Kombucha fermentation creates a wide variety of small acidic compounds, with the most prominent of these (mediating "detoxifying" effects) being D-sugar acid 1,4-lactone (sugarolactone)

Foreign matter

Kombucha is known to have a somewhat specific processing method, and like most fermentation products (requiring heat), there is the possibility of contamination during the cooling phase. The formation of alcohol during the fermentation process is necessary to produce acetic acid, and while the alcohol content of kombucha is typically less than 1% after fermentation, excessive fermentation for one month raises this content to 3%; commercial products typically contain less than 0.5% alcohol (so they are not registered as alcohol-containing products). Over-fermentation of kombucha during the standard period of 7-10 days is possible if it is not refrigerated shortly thereafter. Over-fermentation can cause acetic acid levels to rise above the desired rate. Acetic acid has the potential to bind to metals from the container in which kombucha is fermented, so care must be taken to ferment kombucha in non-metallic containers. Improper processing of kombucha, either through contamination or over-fermentation, is known to cause overgrowth of bacteria and fungi, and can make kombucha toxic.

Physicochemical characteristics

Kombucha from Camellia Sinensis teas (green or black) results in a pH of around 5, which can be reduced to around 2.5 (2.3 to 2.8) after one week. The increase in acidity (during one day of fermentation) is due to the production of organic acids during bacterial fermentation (although there is no perfect correlation between pH and organic acid content, which is presumably due to some buffering substances in the medium). This is essential for proper fermentation, as this, as well as the antimicrobial metabolites produced from tea, are believed to prevent contamination of the final product by competing bacterial and fungal strains. The pH level of the final product increases (acidity decreases) after 12 days, which may explain why traditional fermentation stops at this time. Also, around this time, sucrose, continuously producing increased amounts of fructose and glucose, reaches peak levels, which subsequently fall.

Forms and options

Standard kombucha processing begins with boiling water and adding tea and sugar, which are boiled for 10 minutes, although, unlike other teas, which are ready to drink at this stage, kombucha production requires the removal of tea leaves and the addition of inoculum (bacteria and mushrooms that will cause fermentation). The drink is then left to ferment at room temperature for 7-10 days and then cooled. Yeast tends to thrive after two to four days of fermentation when the pH is lowered, with the highest level of yeast in the film (removed from the final product) being observed after four days, and remaining stable until the end of the standard fermentation (10 days), after which there is a slight decrease. If kombucha is not consumed locally, it is packaged and additional measures are taken to prevent overgrowth of microorganisms (eg, pasteurization or addition of sodium benzoate and potassium sorbate).

Pharmacology

II phase of enzyme interaction

It has been suggested that kombucha may increase glucuronidation in the body after ingestion, either directly by increasing dietary glucuronic acid levels, or secondary to inhibition of the enzyme β-glucuronidase (which hydrolyzes the bond between glucuronide and its target of conjugation). D-sugaric acid 1,4-lactone (sugarolactone) is a competitive inhibitor of beta-glucuronidase with an IC50 (half-maximal inhibition concentration) of 3.6µm and exhibits complete inhibition at 1µm. Fecal β-glucuronidase is inhibited in both healthy individuals and colon cancer patients (who have elevated concentrations of β-glucuronidase), at a concentration of 30-150 µg/mL. The inhibition of beta-glucuronidase and the putative increase in glucuronic acid binding capacity observed with saccharolactone is also thought to underlie kombucha's "detoxifying" anti-cancer properties by promoting the elimination of toxic substances from the body, similar to the calcium-D-glucarate mechanism. The "detoxifying" properties of kombucha refer to the ability of certain acids produced during the fermentation process to increase glucuronidation in the human body, involved in the elimination of certain drugs and xenobiotics from the body by conjugation.

Inflammation and Immunology

Immunosuppression

When tested in vitro on gamma-exposed lymphocytes, 250-1000 µl of kombucha in pre-irradiation whole blood samples appeared to preserve lymphocyte chromosomal structures in a dose-dependent manner, achieving approximately 50% retention compared to controls. 1000 µl of kombucha itself does not change the structure of lymphocytes without any irradiation compared to the control. The antioxidant properties of kombucha preserve the integrity of white blood cells in vitro under radiation exposure, which is the expected effect of antioxidant compounds; the practical significance of this information is not known.

Peripheral organ systems

Liver

One study in male rats examined the protective effects of black tea (Camellia sinensis) or kombucha made from the aforementioned black tea against CCl4-induced hepatotoxicity, found that doses of black tea and kombucha at 2.5ml/kg for 30 days prior to onset (prophylaxis) or along with (treatment) induced hepatotoxicity showed protective effects as assessed by liver enzymes and hepatic malondialdehyde levels, but reductions seen with black tea (50-74% prophylactically and 61- 65% in medicinal) were less than when taking kombucha (75-83% and 70-76%, respectively). Protective effects of kombucha have also been noted in another study in rats against acetaminophen-induced hepatotoxicity and in isolated liver cells susceptible to oxidative death via tert-butyl hydroperoxide, thought to be related to the D-sugar acid 1,4-lactone content of the tea, which may act through anti-oxidation or by increasing glucuronidation and elimination of toxic substances through inhibition of beta-glucuronidase. Only this substance has a hepatoprotective effect. Kombucha, at least when given to rodents, appears to be helpful in reducing the toxicity of known stressors to the liver. This is likely due to the saccharolactone content and is thought to be due to either antioxidant mechanisms or increased toxin glucuronidation (possibly a combination of both). While the protective effects are thought to be due to a combination of antioxidant mechanisms plus a possible increase in toxin glucuronidation via saccharolactone, kombucha's toxic effects (thought to be related to improper preparation) may manifest as hepatotoxicity or gastrointestinal toxicity. When kombucha is improperly processed, its potential benefits disappear, in which case the intake of this drink leads to hepatotoxicity instead of hepatoprotection.

Safety and toxicity

Examples

There are numerous cases from practice in which the patient suffered after taking kombucha. Increased oral intake of kombucha (from 115 to 390 grams) in a home-brewer (who may have had a predisposition to acidosis) resulted in death. Death has been reported in other cases, and there are numerous cases of non-fatal hepatotoxicity, cases of gastrointestinal toxicity with and without jaundice, cutaneous anthrax, unspecified acute illness (resulting in hospitalization), and acute renal failure. Based on these data, it was proposed to limit the daily intake of kombucha to 125 ml, or eliminate it from the diet entirely due to the risk of contamination from unsterile production. Kombucha can be produced safely, but even so, the recommended intake of safely produced tea remains fairly low (half a metric cup); this low dose may reduce the health benefits observed in rat studies and is expected to be related to the 1,4-lactone D-sugar acid content. Kombucha can also exhibit a wide range of negative effects due to improper preparation of the fungal and bacterial strains used in its production.

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List of used literature:

Ernest E (2003). "Kombucha: a systematic review of the clinical evidence". Forschende Komplementärmedizin und klassische Naturheilkunde. 10(2): 85–87. doi:10.1159/000071667. PMID 12808367

Jayabalan, Rasu (June 21, 2014). "A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus". Comprehensive Reviews in Food Science and Food Safety. 13(4): 538–550. doi:10.1111/1541-4337.12073. Retrieved July 17, 2015.

Description of the main legends and versions that tell about the formation of medicinal kombucha. Some facts are indicated that indicate how Kombucha was born in a certain habitat.

Kombucha cannot be found in its natural origin, however, there is a large amount of information about it, where the use of kombucha was known.
about the miraculous mushroom was dated 400 AD. The legend describes the events where a doctor from Korea was able to overcome a serious illness of the emperor of Japan by preparing a medicinal decoction based on Kombucha. The doctor managed to cure a serious ruler of Japan. But no one can tell how Kombucha actually appeared. It is known that medicinal kombucha still helps people in the fight against serious diseases and other ailments.

Versions, About the appearance of kombucha

Currently, there are a huge number of theories about how kombucha appeared, which imply the appearance of kombucha. According to the official version of the specialists who worked on the study of kombucha, the birthplace of the appearance of the fungus is Ceylon. It was from the territory of Ceylon that kombucha was exported to India, China and Japan. In these states, kombucha was used to combat early mortality.
Gradually Kombucha passed from hand to hand, it could be found already in Manchuria and Eastern Siberia. They also brought it to Europe. It is worth noting that some are still inclined to the theory of what happened in Tibet. But there is no direct evidence.

how did kombucha appear in nature

Many scientists claim that the appearance of the fungus happened due to acetic acid bacteria. By means of birds and insects, bacteria were spread into liquid natural products. So the fungus began to develop mainly in reservoirs, rivers, where unique vegetation and the chemical composition of the liquid were observed. But today this theory has no exact evidence, only hypotheses. No one has been able to find the natural habitats of kombucha. Hence the theory was formed that, as the chai grew b, was due not to simple water, but to the liquid that possessed special algae that created, imitating the properties of tea.

This version can be refuted. The fact is that in Mexico, kombucha is produced in artificial reservoirs together with fig fruits. People have become aware that the fig fruit can create similar conditions in water as tea. We can say that the appearance of kombucha could happen in simple berry juice, beer or other drinks. This version is the most plausible, since scientists have not yet been able to find reservoirs or rivers that had a tea substance in their composition.

The theory of the emergence of kombucha in China

There is a widespread theory of how kombucha appeared in China. There are sources that describe the reign of the royal Qin dynasty (221-207 BC), which mention a miraculous liquid that had healing properties. It could only be consumed by families of aristocratic origin and royalty. A commoner could not even dream of one sip.

A fairy tale about the appearance of kombucha

Another interesting theory about how kombucha appeared is that in ancient times, a monk predicted to the ruler that the medicine he needed would be brought by an ant. After a certain period of time, an ant appeared in the vessel with the emperor's tea by an unknown means. The ant told the emperor that he had brought a medicine for him that would cure his illness. But initially you need to wait a little when a jellyfish forms in the cup. It is the jellyfish that will turn the tea into a medicinal decoction. The emperor did not disobey the ant, did everything as he said. The medicine cured the emperor.

Many have heard about this healthy drink, but there are still disputes whether it is a mushroom or this kind of tea. A strange creature that spoils the appearance of even the richest studio kitchens floats in a transparent three-liter jar. And everyone in the house is convinced that this is a healing liquid that gives excellent health and strong immunity. Let's study - what is kombucha, or scientifically speaking - tea jellyfish - medusomycete. What is the benefit of a product consisting of bacteria of the acetic acid type and yeast, can pregnant women drink kombucha, at what age can it be given to children. What is useful tea jellyfish for men - we will study together and in detail.

What is kombucha

When did the medusa mycete first appear? This question worries not only the inhabitants, but also researchers. It is known that the mushroom was introduced into the human diet as a healing drink several centuries ago. It was called either Manchu, Japanese, or Volga jellyfish for its resemblance to a famous creature. There is a version that the mushroom was grown for the first time in Ceylon, was widely used in Japan and ancient China, then spread to Asian countries. According to legend, during the reign of the Qin Dynasty, around 200 BC, it was prepared only for dignitaries and representatives of the court. Even then, it was proved that kombucha has magical properties - it strengthens the immune system, treats the most severe ailments, including cancer.

According to archaeologists and historians, it is indicated that the Japanese uterus (kombucha) appeared in Russia only at the beginning of the 20th century. The product was brought in by warriors who participated in the Russian-Japanese campaign. So the fungus began its journey from the Far East, then through Siberia, Ukraine, Belarus, Transcaucasia, etc. Soon the drink was in the diet of the Europeans.

There is another version according to which Kombucha was used as a medicine by the inhabitants of Transbaikalia. And there are sources in which the drink was first mentioned in Russia back in the 19th century. In France and England, the jellyfish was used to obtain ordinary vinegar, cider, wine, fruit tinctures. The tea jellyfish gained particular popularity before the Great Patriotic War.

Since 1940, the trendy drink has been consumed in almost every family. But during the war years, due to the lack of sugar and tea, the healing infusion was sorely lacking.

Tea fungus, scientifically also called zooglea, is a film that forms layers on the surface of the drink. It consists of a mixture of yeast, carbonic acid and alcohol. Once in a sweet environment, the yeast begins to ferment, producing alcohol and carbon dioxide. Due to this, the liquid acquires a light carbonation. But the fungus continues to grow, and if the capacity allows, it can grow to a volume of 100 kilograms.

The outer contours of the fungus are disc-shaped. In the lower part, you can visually examine the sprouts, threads formed by bacteria. In the middle - concentration, that is, a symbiosis of bacterial colonies, fungi that process sugar and the top - smooth, dense and shiny.

What is included in the beneficial composition of kombucha

Initially, when there were no laboratories and the opportunity to study the chemical composition, it was already clear that the drink is very healing and unique. Residents of the eastern and southern regions used it for only one purpose - to recover from complex diseases.

The solution is a rather complex composition. From chemistry lessons, we know that during fermentation, not only alcohol and carbon dioxide occur. The composition is also replenished with fermentation products, microorganisms, intermediate substances and phosphoric acid. It is she who is involved in the creation of acetic acid, which in the same process turns into pyruvic acid, then vinegar aldehyde appears.

Experts point out that acetic acid bacteria are participants in the synthesis of unique substances - vitamins and trace elements.

Thanks to the above processes in kombucha, there are:

• acids - glucuronic, gluconic, lactic, kojic, acetic, citric and oxalic acids;
• caffeine;
• alcohol;
• vitamin D, C;
• saccharides (mono and poly);
• aldehydes;
• enzymes - zymase, protease, levansaccharase;
• resinous and fatty particles;
• tannin components.

On the tenth day of the infusion of the fungus, B vitamins appear in the composition, proteolites are enzymes that can strengthen and build muscle fibers.

On the 15th day, the volume of ascorbic acid rises to 0.64 thousandths per milligram.

To summarize - according to scientific research, it was possible to classify the beneficial substances of kombucha, which we indicated above. Enzymes also joined them:

• linase, amylase, catalase, tryptase and carbohydrase;
• phosphatides and sterols;
• chlorophyll and xanthophyll are pigments;
• purines.

Useful features of kombucha

Not only representatives of folk, but also traditional medicine recommend paying attention to the unique properties of tea jellyfish. To verify the usefulness of the drink, studies were conducted on mice. As it turned out, the remedy helps with stress, regulates the functioning of the liver, kidneys, strengthens vitality and the protective mechanism.

1. Symbiosis of bacteria is also used as an anti-inflammatory, antispasmodic and antimicrobial agent. The drink improves the functioning of the gastrointestinal tract, relieves headaches, dizziness, and reduces the level of bad cholesterol in the blood. Also, tea jellyfish is recommended to be consumed for arthritis, arthrosis, rheumatic diseases, for the prevention of polyarthrosis, atherosclerosis, rheumatic heart disease.
2. Regular consumption of the drink calms the nervous system, relieves insomnia, regulates stool, eliminates bloating, constipation and chronic diarrhea.
   

   Kombucha, as the drink is also called, perfectly quenches thirst, quickly eliminates the feeling of hunger.

3. With dysentery, as well as sore throat, laryngitis, runny nose and tonsillitis, tea helps more than chemicals.
4. A solution of the fungus allows you to get rid of pain in the chest, heart.

The role of kombucha acids for the body

Given the fact that the solution contains a lot of acids, consider the properties of each of them.

1. Glucuronic is a unique detoxifier of our body.
2. Any toxins, poisons and decay products of cells and pathogenic microbes harm the liver and are excreted through the kidneys, genitourinary system. But there remains a large proportion of poisons inside the body. Thanks to glucuronic acid, which can bind them to itself, toxins are completely eliminated. For this reason, this drink should be consumed by people working in hazardous industries - at oil, chemical and radiation enterprises.
3. The substance is a unique helper for people suffering from allergic reactions.
4. Kombucha is an indispensable drink for those who suffer from joint diseases. Glucosamine, a by-product of glucuronic acid, is a natural lubricant for cartilage, a natural collagen involved in the formation of joints.
5. Lactic acid. The best component for the regulation of digestive processes. The substance regulates the pH balance, prevents the accumulation of putrefactive bacteria, cleanses the intestines, which prevents the development of oncological neoplasms and inflammatory processes.
6. Usnic acid. The rarest element, also called lichen. Destroys bacterial colonies, is a natural, natural antibiotic. Consequently, it inhibits inflammatory and infectious processes, has a powerful antimicrobial property. It is used for trophic ulcers, boils, streptococcus.
7. The substance effectively eliminates a severe, advanced cough, treats tuberculosis, and relieves purulent wounds when applied externally. Also, the component has the ability to increase the immune abilities of our body. Usnic acid has a mild choleretic and laxative effect.
8. Acetic acid. The strongest preservative, destroys bacteria and stimulates peristalsis.
9. Oxalic acid. It also has conservative properties and is involved in the production of energy by the body. Insomnia is eliminated, activity increases, depression and stress go away.
10. Apple acid. Stimulates metabolism, regulates cellular metabolism, enhances blood flow. The substance increases appetite, normalizes the digestive process, strengthens the immune system. It has anti-edematous, anti-inflammatory effect.
11. Strengthens the walls of blood vessels, makes them elastic, improves the condition of hypertensive patients. It has a mild laxative property, eliminates bloating and heaviness in the abdomen.
12. Gluconic acid. The substance is perfectly absorbed by the body in two days. Enhances the effect of antioxidants on the body, regulates metabolism, strengthens the immune system. It has a mild laxative effect.
13. Butyric acid. Supports bowel function, is an anti-inflammatory agent. It alleviates the severity of the condition in Crohn's disease, ulcerative colitis. Butyrate prevents the development of cancerous diseases and diabetes, cardiovascular diseases. Reduces bad cholesterol and increases good cholesterol.
14. Kojic acid. Has powerful anti-aging properties. Improves skin color, reduces the harmful effects of sunlight. It treats melanoma, which is very useful for pregnant women with signs of pigmentation.
15. The substance is able to discolor scars, has an antifungal effect, protects the skin from bacterial inflammation.

How and where is kombucha used

Before starting treatment for any disease, you should consult your doctor. It is also important to know that the healing properties of the drink have been proven by traditional medicine. Tea jellyfish helps with diseases such as:

• premenstrual syndrome (PMS);
• dementia - senile and congenital;
• appetite problems;
• aging of the body and skin;
• rheumatic pains;
• oncology;
• hypertension disease;
• hair loss - ;
• arthritis;
• constipation;
• low immunity;
• asthma and cough;
• tuberculosis;
• autoimmune diseases - psoriasis;
• thrush;
• Chronical bronchitis;
• high level of leukocytes, etc.

1. In diseases of the upper respiratory tract and oral cavity, you need to rinse your throat and mouth with a solution. Also, the drink freshens breath, relieves bad breath.
2. With hemorrhoids, you need to put a napkin (bandage, gauze) soaked in a solution on the bumps.
3. In non-acute phases of pancreatitis, the solution improves peristalsis and promotes food fermentation.
4. In the early stages of oncology, you need 20 birch leaves (dried), dilute one bag of black tea to 2.5 liters of boiling water, add 4 tablespoons of granulated sugar. Insist all this at night, strain, pour into a three-liter jar and a layer of mushroom. A week later, you can take a healthy drink.
5. Purulent inflammation of the conjunctiva, dilute half a glass of kombucha in a glass of water and drip as eye drops.

Is it possible to take kombucha during pregnancy

As we already know, the composition of the Japanese jellyfish contains a lot of useful substances, vitamins and acids. Doctors have nothing against the consumption of the drink by the expectant mother. The main thing is that there are no contraindications. Here it is important to contact your gynecologist and consult. Also among the contraindications are:

• increased acidity;
• gastritis;
• peptic ulcers of certain types;
• diabetes of a certain (1) type.

Important: despite the above, it still makes sense to refuse a drink for the period of bearing a child and breastfeeding. After all, its medicinal properties have not been fully investigated by official medicine, only partially.

Is it possible to give kombucha to children

This drink is a great replacement for sodas. True, getting a baby to drink an infusion with a specific taste is not so simple. If he doesn't want to, don't insist. Also, some doctors consider it wrong to include kombucha in the diet due to the content of a small dose of alcohol and caffeine in it. It is better to start with an older age - 11-12 years. And before that, you need to include clean water, compotes, kissels, juices, fruit drinks in the diet.

Benefits of kombucha for men

This drink, if there are no contraindications and an allergic reaction, must be included in the diet of every man. The list of vitamins has a beneficial effect on the entire body as a whole, and antioxidants, acids remove toxins from the body. In 100 grams of the drink, there are only 20 kilocalories, which already makes it dietary.

1. The components of the Japanese infusion have a great effect on the condition of the prostate gland. Substances prevent the development of cancer and prevent the development of prostate cancer, inflammatory processes.
2. Thanks to the drink, the genitourinary system is cleansed, bacteria are destroyed, which allows you to cleanse the channels and get rid of stagnation processes.
3. Japanese jellyfish has a beneficial effect on male reproductive performance. A drink with regular consumption improves the quality and increases the activity of spermatozoa, the ability to conceive.

The drink should be drunk after prolonged physical exertion in the gym or at work. Also, the solution helps build muscle, and carbohydrates provide energy and vigor for the whole day.

Cosmetic properties of kombucha

1. Nails. Often there is a condition such as ochinocryptosis - the nail grows into soft tissues. Most often, this situation is observed on the toes. As a result of pressure and infection, purulent inflammation develops, and acute pain occurs. A compress of kombucha will help. Put a small piece of exfoliated mushroom on your finger, cover with a film on top and rewind with a bandage. Change every few hours and when completely softened, you can remove the ingrown nail.
2. Fungal disease of the nail plate. Apply compresses from a piece of kombucha, cover with a film, apply a bandage and put on a few socks. In the morning, remove, rinse, treat with potassium permanganate or brilliant green. Repeat again in the evening.
3. Hair. Thanks to the drink we are studying, you can improve the condition and accelerate hair growth. The roots are strengthened, new bulbs are born, the hair becomes thick and shiny. The infusion is used both externally and internally.

• internal use - every day to drink a glass of drink before consuming food;
• externally - rub into the hair roots 2-3 times a week with massage movements. Also can be used as a conditioner. The tool will help get rid of dandruff, seborrhea, fungal infections;
• to strengthen the hair follicles, apply a mixture of drink and honey to the roots (heat the solution to a hot state and add a spoonful of honey). Rinse with chamomile decoction.

Kombucha contraindications

Like any other product, the substance we describe has a number of side effects. There are a number of ailments in which you should refuse or limit the consumption of the drink:

• acute phases of diseases in the gastrointestinal tract;
• individual intolerance;
• icteric skin color;
• vomiting and nausea.

Doctors recommend including a drink prepared under industrial conditions in the diet. Home brewing can take a serious toll due to the contamination of the drink with putrefactive bacteria and dangerous molds such as Aspergillus. It is also strictly forbidden to drink kombucha for people with a very low immune system, suffering from AIDS, after severe illnesses and operations. Also, the drink should not be consumed when:

• alcoholism;
• chronic diarrhea;
• irritable bowel syndrome, etc.

Important: you can not combine the consumption of kombucha with taking the drug Disulfiram, otherwise vomiting, headache, nausea and other reactions may occur.

Slimming with kombucha

For those who are dissatisfied with their forms, that is, they suffer from excesses in weight, you should include the Japanese jellyfish in your diet without fail. Thanks to the useful composition, metabolism, metabolic processes are improved, the intestines are cleansed and the fat layer is burned. Drink infusion according to the following scheme:

Drink a glass of solution 1 hour before a meal or 2 hours after a meal.

Maximum you can drink up to 6 glasses of tea per day. The course for weight loss should last 1 month, then a break for a week, repeat the course again. For a mushroom diet, insist on green tea.

For the duration of the diet, exclude flour, fatty, smoked, sweet foods from the diet. At the same time, you need to do sports, gymnastics.

How to prepare the right tea kvass

If you still decide to make kombucha at home, take the process seriously. Prepare clean dishes, water, tea, sugar.

Instructions for making Japanese tea (kombucha)

1. We prepare tea - per liter of water 2 teaspoons of tea leaves, 5 tablespoons of granulated sugar and leave for 15 minutes.
2. Strain the infusion and cool.
3. Put a piece of mushroom into the solution and hide in a warm place. If the mushroom is young, add the solution from the jar where it was before.
4. Infuse for 5 days and the drink is ready. Get the jellyfish and lower it into a new solution, insist the same amount, and before that, drink it already ready.

1. It is impossible to prepare a solution in a metal container.
2. You can not completely cover with a lid, let the mushroom "breathe", it is better to use gauze.
3. The fungus is “afraid” of burns, so the tea must first be cooled.
4. Insist at a temperature of 25 degrees.
5. You can not make a solution on the basis of strong tea leaves, better than medium strength.
6. Do not expose to direct sunlight.
7. The sugar should completely dissolve in the tea.
8. The mushroom can be washed several times a year.
9. If brown spots appear on the formation, they should be completely removed and only a clean product should be used.

Proper storage

The main rule is not to mix mushroom consumption with meals. Otherwise, there may be problems with digestion. Also, the drink increases appetite and after a short time you will want to eat again. Those who wish to postpone taking kombucha for a while need to store it properly. To do this, it is recommended to dry the layer, put it on a plate and turn it over daily so that there are no midges and mold. When the layer becomes thin, hide in a closet. We decided to make kombucha again - put the mushroom in tea for 7 days, where it will grow and come to life with a new life.

All for now.
Sincerely, Vyacheslav.

Remember that slimy thing in the jar on the windowsill? You still need to “feed” her with sweet tea and in no case poke her finger. Meet this medusomycete or just kombucha.

What is kombucha

Kombucha, also known as a Japanese mushroom, medusomycete or even Medusomyces gisevi, and in everyday life just a “mushroom” is a combination of acetic acid microorganisms and yeast colonies. From the USA to Europe, the fashion came to us to call Kombucha (from the Japanese word "kombutya"), but in Spain and southern France it is called "hongo".

The body of the fungus is disc-shaped, dense, smooth and shiny on top, in the center lives a colony of fungi and bacteria, which are involved in the processing of sugar, and the bottom of the medusa is a germ zone consisting of hanging threads formed by colonies of bacteria. The fungus is constantly growing, filling all the space allotted to it, therefore, on an industrial scale, its body weight can reach 100 kg.

The more layers the fungus has, the stronger and healthier it is, but it is more difficult to manage it - it is more difficult to remove it from the jar, rinse it properly. If your mushroom has grown fat, then remove one or two layers and donate them to other kombucha lovers, let them grow them.

The mushroom lives in a transparent glass container and eats sweet tea. The variety of tea can be any, and instead of sugar, you can add honey or fructose. You can replace tea with herbal infusion, but you can not use those varieties of tea and herbs that contain a lot of essential oils (for example, sage, pepper, chamomile, wild currant and a number of others). From such infusions, the medusa mycete can get sick.

Yeast living in the fungus ferments sugar, forming alcohol and carbon dioxide, and fungal bacteria oxidize ethyl alcohol into acetic acid. Thanks to these processes, an 8% solution of sugar in tea turns into a sweet and sour, slightly carbonated drink - “tea kvass”.

The main components of the infusion of jellyfish on sweet black tea are gluconic and kojic acids, lactic, acetic and carbonic acids, small amounts of citric and malic acid, sugars, caffeine, up to 2.5% ethanol, vitamins of group B, C, D, PP , various aromatic substances, enzymes protease, amylase and catalase.

Do not forget to wash the tea jellyfish with warm boiled water once every two weeks. And you can also send the mushroom to rest if you suddenly need to take a break in production: fill it with boiled water or a weak solution of tea, let it relax.

Useful properties of kombucha drink

Tea kvass has a slight antimicrobial (antibiotic) effect, and thanks to the enzymes it contains, it helps to improve digestion. Protease helps to break down proteins into amino acids, amylase is involved in the processing of carbohydrates, and catalase destroys toxic hydrogen peroxide formed during various oxidative processes in the body.

Back in 1929, a scientist named Germani conducted an experiment with kombucha: already knowing that the main active principle of kombucha is gluconic acid, he poisoned the experimental rat, rabbit, dog and cat with vitantol. This drug caused a sharp increase in blood cholesterol levels in animals, and they would certainly have died if the scientist had not injected them with an infusion of kombucha. The drug helped bring cholesterol levels closer to normal.

In the 50s of the 20th century, at the Department of Microbiology at the Yerevan Zoo Veterinary Institute, Professor Shakaryan and Associate Professor Danielyan developed methods for detecting the active principle from Kombucha infusion using the adsorption method on ion-exchange resins. They managed to isolate highly effective antibacterial substances: crystalline bactericidin KA, KB, KM, completely devoid of toxic properties.

Around the same years, Professor Naumova drew attention to the therapeutic properties of kombucha, especially its jellyfish concentrate. She tested the drug on rabbits, guinea pigs and white mice. After infecting rabbits with an experimental pneumococcal infection, guinea pigs with diphtheria, mice with salmonella infection and diphtheria bacteria, she injected them with Kombucha preparation for several days and achieved positive results in 80% of cases.

Doctors rightly believe that the content of medicinal substances in the infusion of kombucha is small, so it cannot replace medicines, it can only be taken for preventive purposes.

The concentration of nutrients in the infusion of kombucha is optimal when its pH is in the range of 4.5-3.5. When the pH of the solution is less than 3.5, a rapid accumulation of acids begins. Drinking at this stage is useful, since many useful components, for example, jellyfish, accumulate during long-term cultivation, but only in a diluted form, since kommuch already turns into vinegar and its acidity is high.

How to care for kombucha

If the infusion of kombucha is left at room temperature, then after 1-2 weeks a thin translucent layer forms on the surface of the liquid - a colony of microorganisms, which over time will also turn into an adult fungus.

It is possible to grow a mushroom in this way, but it is difficult. It is better to find a donor from which you will tear off several layers. This is a normal process, mushrooms only benefit from this, but in the first days a young mushroom may lie at the bottom or even get a little sick and become stained. If in a week or two he does not recover, then throw it away and buy another one.

Do not store kombucha on the windowsill - it is cold there.

How you care for your kombucha depends not only on the taste, but also on the chemical composition, and hence the beneficial properties of the drink. The cycle is as follows: the infusion was drained, the mushroom was washed, new sweet tea was poured.

Find a mushroom home: glass jar (volume not less than 3 liters) with a wide neck. The fungus should not be kept in containers made of metals other than stainless steel, as the acids produced by the culture may react with the metals.

Prepare the nutrient mixture: for every liter of water put 2 teaspoons of black or green tea and 5 tablespoons of sugar. Completely dissolve the sugar and strain the mixture: there should be no particles of tea leaves. Let the tea cool to room temperature and then pour directly over the jellyfish.

If your mushroom is still young, then add a little infusion of the mushroom from the jar where it was previously contained as a “starter culture” to the tea - about 1/10 of the total volume.

Infusion maturation: tightly close the container with the mushroom with gauze or a paper towel. This will allow the kombucha to breathe, but midges and dust will not enter the jar. Place the jar in a dark and warm place - the ideal temperature is from 22 to 25 ° C. After 4-6 days, the infusion is ready for use.

Storage: pour the finished drink into a glass container with a tight lid, and let it ripen in a cool place for another 2-3 days - the bacteria stop functioning without air access, and the yeast continues to work. Therefore, if the container is tightly closed, then the gas resulting from the activity of the yeast will not be able to escape and you will get a more fizzy drink.

The mushroom at a venerable age reaches a thickness of several centimeters, so you can drink the infusion daily directly from the jar where he lives. Do not forget to replenish the infusion with a new portion of cold, sweet tea.

Keep the mushroom jar in a dark place with good natural ventilation. Cold and direct sunlight inhibit the development of kombucha, so it's best to keep it away from a window.

Do not pour sugar on kombucha and place it in a solution with undissolved sugar. This causes burns in the form of brown spots. Tea should not be too strong - excessive concentration of tea inhibits the growth of kombucha. If the upper part of the kombucha begins to turn brown, this is a sign that the kombucha is starting to die. Sometimes this happens if kombucha stands out in solution. Rinse the mushroom, separate and discard the top layer, and start taking care of your pet again.

Sources:

• Kombucha and its biological features, L.T. Danielyan, 2005 http://www.skif.biz/files/b32901.pdf
• The yeast spectrum of the "tea fungus Kombucha", 1995 http://www.ncbi.nlm.nih.gov/pubmed/8559192
• A Case of Hepatotoxicity Related to Kombucha Tea Consumption, 2016 http://www.ncbi.nlm.nih.gov/pubmed/26882579
• Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha, 2015 http://www.ncbi.nlm.nih.gov/pubmed/25763303
• Current evidence on physiological activity and expected health effects of kombucha fermented beverage, 2014 http://www.ncbi.nlm.nih.gov/pubmed/24192111
• Kombucha: a systematic review of the clinical evidence, 2003 http://www.ncbi.nlm.nih.gov/pubmed/12808367

They wanted to find a replacement for Coca-Cola! ...... They brought out a strain ... Patented ....
..... Kombucha, Japanese mushroom, tea kvass, Manzhur mushroom - Medusomuces gisevir culture of microorganisms; symbiosis of yeast saccharomycodes luduigir and acetic acid bacteria - Acetobacter aceti subsp xylinum. It has the appearance of a thick brownish-white mucous mass, resembling a jellyfish, floating on the surface of the liquid. The upper part - the head of the mushroom is slippery and smooth, whitish in color, the film from under the bottom is fibrous brown. A month later, a thin and delicate layer is separated from the fungus, which is transferred to a separate jar for propagation: You can also take individual pieces.
Kombucha was first cultivated in the countries of the East. It is well known in Japan: geisha drank it to maintain a slender figure, acetic acid removed warts, brown spots on the face and body from it, rinsed their hair after washing for silkiness and shine, as well as to strengthen hair and get rid of gray hair. In India, such vinegar strengthened dyes on fabrics, prepared a thirst-quenching drink, and washed babies with problem skin. In Indonesia, it was poured with an infusion of green tea sweetened with sugar cane syrup and used for various poisonings.
The fungus is cultivated in a glass dish with a 10% sugar solution with the addition of tea infusion at room temperature and free air access. In conditions of direct sunlight and low air temperature, the vital activity of the fungus stops. If this living organism is not fed in time, or if its nutrition is completely stopped, the liquid turns into acetic acid, holes appear on the body of the fungus, it painfully turns over, lies sideways for a long time, and then dies altogether, slowly sinking to the bottom
With medicinal whole, a 7-8-day infusion of the fungus culture is used.
So that the drink is always tasty; every week the body of kombucha is washed with lukewarm water and its habitat is changed. The simplest method: an adult mushroom in 5-6 layers is poured with a solution, insisted for 7-8 days, poured 1.5 liters, filtered, filtered through several layers of gauze, placed in bottles and stored in the refrigerator, gradually using it in three to four days .
After half of the solution has been poured, remove the mushroom and rinse it, add freshly prepared solution to the jar and carefully, without injuring, lower the washed mushroom into the jar. After 3-4 days the drink is ready again.
Kombucha infusion contains sugars, alcohol, carbonic and organic acids lactic, acetic, gluconic and kojic, aromatic substances, enzymes, multivitamins of category B, a substance that is similar to ascorbic acid.
The healing potential of kombucha has been confirmed by clinical trials.
The infusion of the mushroom has antibiotic, anti-inflammatory and analgesic properties, lowers blood pressure and cholesterol levels in the blood, and regulates the activity of the gastrointestinal tract.
The use of infusion is indicated and gives excellent therapeutic effects in various forms of bacterial dysentery, with gastrogenous enteritis. Infusion is drunk with diarrhea caused by inflammation of the small intestine due to insufficient contraction of the stomach, colitis, dysentery lesions in spastic colitis in the elderly.
They drink an infusion of kombucha for atherosclerosis, sclerosis, including multiple sclerosis, for hypertension, rheumatic heart disease and polyarthritis, for colds (especially helps with inflammation of the upper respiratory tract). With sore throats, an infusion is used to rinse the throat and rinse the nasal passages. Reusable (every half an hour) rinsing the mouth with follicular sore throat very quickly (within a day) relieves the temperature, anesthetizes swallowing.
Gargling in the morning and in the evening for a month stops the recurrence of tonsillitis and tonsillitis in people who are prone to these diseases. Very careful washing of the sinuses eliminates the common cold of any etiology, restores the lost sense of smell. Washing purulent wounds accelerates healing.
Here are some recipes using mushrooms. That is, instead of sweetened tea, an infusion of the following herbs is poured into the mushroom, depending on the disease. All infusions are prepared according to the same scheme. First, the herbs are collected, all components are in equal parts. Then 200 grams of the collection is poured with 3 liters of boiling water, the night is infused, add " honey or sugar syrup and the mushroom is poured in. After 8 days, the drink is ready. You pour half of it and you can drink it. In the meantime, prepare a new infusion from the same herbs, but already 1.5 liters, add it to the mushroom. After 3-4 days, a new a portion of the healing drink is ready, you can take it.

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To obtain an infusion of the mushroom, place the mushroom in an absolutely clean and sterile three-liter jar and keep it constantly covered with gauze. Periodically, the mushroom should be washed with warm water. Feed him once every two days with infused weak tea (preferably green) with sugar at the rate of: 2 tbsp. l. granulated sugar per 3 liter jar. Insist at a temperature of 25-30 degrees for 1-2 weeks. During this time, yeast fungi will actively ferment sugar, turning it into alcohol and carbon dioxide, and various types of acetic acid bacteria will turn alcohol into various acids, enzymes and other useful substances. Kombucha - chemical composition
Kombucha infusion has a rather complex chemical composition, which includes the following groups of substances:
1. Organic acids: acetic, glucuronic, oxalic, citric, malic, lactic, pyruvic, kojic, phosphoric
2. Ethyl alcohol
3. Vitamins: ascorbic acid, thiamine
4. Sugars: monosaccharides, disaccharides
5. Enzymes: catalase, lipase, protease, zymase, sucrase, carbohydrase, amylase, tryptic enzymes
6. Pigments: chlorophyll, xanthophyll
7. Lipids - sterols, phosphatides, fatty acids
8. Purine bases from the tea leaf
Three types of enzymes contained in the infusion are very important for the life of the human body. The first of them - protease - breaks down proteins. The second - lipase - breaks down fats. The third enzyme, amylase, breaks down starch. The vitamins, minerals, carbohydrates, and proteins we get from the outside world mean little by themselves.
Only enzymes are able to control the most complex processes of destruction of all the above substances and the synthesis of new ones in our body. It is they who play a key role in the life of the body, only in interaction with enzymes they become active, and therefore useful vitamins, trace elements and hormones. The state of the defense system of our body depends on them, they neutralize poisons and remove toxins. When there are not enough digestive enzymes to digest food, other organs and systems of the body are forced to sacrifice their own, which, of course, weakens them.
Scientists are sure that it is the lack of enzymes that contributes to the development of a number of diseases that have become more common today - osteoarthritis, emphysema, and digestive disorders. It also lies the cause of diseases such as arthritis, lupus, scleroderma and even cancer.
Glucuronic acid, which has a detoxifying effect, has the most beneficial effect on the body.
The German physician Valentin Köhler was researching glucuronic acid, since it is an integral part of kombucha and has given successful results in the clinical treatment of cancer.
As a result of his research, Koehler stated the absence of new metastases in patients, the cessation of weight loss, the improvement in general well-being, which allowed patients to get out of bed, the restoration of interest in the world around them, and the limitation of the consumption of painkillers.
These studies allow us to conclude that kombucha has a positive effect on the body's defenses and can be put on a par with other drugs that have a beneficial effect on patients.
No less impressive were the studies of Rudolf Sklener from Germany. He not only substantiated the possibility of obtaining an extract from kombucha, but received a patent for the treatment of metabolic diseases with the help of this drink. He managed to achieve successful results in the use of kombucha for cancer.
In 1964, Sklener, as a result of many years of practical research, first introduced kombucha into medical circulation.
In addition, the fungus produces such beneficial polysaccharides as hyaluronic acid, which is the main substance of connective tissue, chondroitin sulfate - the main substance of cartilage, mucoitin sulfate - a component of the gastric mucosa. The lactic acids contained in the mushroom infusion destroy harmful bacteria, especially in the intestines. Substances harmful to health have not been noticed in this drink, at least so far.
Kombucha infusion has another very useful property, namely, the ability to relieve a hangover. The action of kombucha in hangover syndrome is due to the neutralization of toxins from alcoholic beverages. This is due to the complete balance of the necessary substances of natural origin. Such harmony, which is found in kombucha, cannot be achieved synthetically. It is good to drink vodka with an infusion of kombucha - in this case, there is a chance to avoid a hangover altogether. In connection with the foregoing, I highly recommend to everyone whose life, voluntarily or involuntarily, is connected with feasts, to acquire kombucha.
Kombucha infusion is also an excellent remedy for whitening teeth. It is necessary after brushing your teeth for 2 minutes to regularly rinse your mouth with a monthly infusion of kombucha - and dark spots on your teeth will disappear.