Title : Kombucha - Why do they call tea immortality! (Recipe Included)
link : Kombucha - Why do they call tea immortality! (Recipe Included)
Kombucha - Why do they call tea immortality! (Recipe Included)
Kombucha tea is a fungus that originates in Japan. For centuries, it has actually been used in Japan, Eastern Europe and Russia.
In ancient times, Kombucha was the only benefit of the castles of the species and treated as untouchable trick in Japan.
Russia has a long practice in the use of this drink, which they call "tea kvass."
The drink quickly spread to Poland, Prussia, Germany, together with Denmark, however, appears to have actually disappeared along the 2nd World War. When the war ended Dr. Rudolph Skelnar Kombucha developed an interest in Germany, when he began to use it as a treatment of metabolic diseases, cancer, diabetes and hypertension.
During the fermentation process and oxidation fungus tea offers a range of complex responses. It feeds on sugar in tea and in return produces other valuable substances which are part of the Kombucha as glycolic and lactic acid, vitamins, amino acids, antibiotics ingredients ... That is why this tea is a real small biochemical factory.
Kombucha is a greater amount of vitamin C than lemons and also consists of vitamins B1, B2, B3, B6 and B12. The fungus also includes many kinds of enzymes and is particularly essential for say containing L milk.
Why use Kombucha?
For several years, Kombucha was used as a treatment for exhaustion, fatigue, nervousness, anti-aging, anti-narrowing of the blood vessels, rheumatism, diabetes, and irregularity.
Kombucha successfully deals with diseases of internal organs, swollen tonsils, diarrhea, improved blood pressure, constriction of blood vessels, sclerosis, and many more conditions.
Many scientists discovered that a lot of pieces of Kombucha have houses of antibiotics and detoxification have an important role in all biochemical processes.
Kombucha attend rid of various digestive problems such as constipation and piles and plants will stabilize. Although it is a little bitter this will not lead to heartburn, and in fact will help to keep the digestion of healthy foods. It was also going to fix their problems with urinary channels, kidney stones and gallstones.
This tea can regrow cells and is an excellent treatment for atherosclerosis. He also is to cleanse the blood of toxic substances by stimulating your metabolism.
The kombucha assists when is a permanent headache, joint pain, rheumatism and other problems with aging.
Dan Pon, a Japanese doctor, has helped numerous individuals and showed that this tea can help with these conditions:
- life expectancy extends
- Prevents wrinkles
- Functions as avoidance against cancer, improves breathing
- Eliminates arthritis, favorable impact on articular rheumatism
- capillary Clean, advantageous effect of the regrowth of cell membranes and myocardial heart
- Improves taste of the dishes
- Removes condition in the liver
- Reduce body weight
- Removes nausea while driving
- Help with small pox and shingles
- relieves pain in menopause
- strengthens leg muscles
- Improves strength
- disease healing hands and feet, back, gray bar, insomnia
- Strengthens the kidneys
- Smooths, cleans and dissolves gallstones
- Stops diarrhea
- hemorrhoids Remedy
- makes strong her hair
- cleans the blood treated fibroid skin
- Lowers cholesterol
- improves microflora votes of the digestive tract
- Increases resistance
- normalizes the acid-base balance
Does Kombucha have any effect adverse?
Kombucha is rich in natural acids so it is possible that allergic to acid-sensitive people answers. It stimulates the expulsion of poisons and toxic substances.
Despite the fact that children can consume Kombucha it is not recommended for children under one year of age because it includes enzymes and germs that might be a challenge for the digestion system of children.
Ways to Make Kombucha tea?
Ingredients:
-3 gallons of water
- A cup of sugar
- Eight bags of green tea or black
-2 cups Kombucha
- One by scoby jar
- optional flavoring
- pot
- glass jar
- coffee filters to cover the container
- Bottles
- funnel
Guideline: .. .
Boiling water. Remove from heat and add sugar. Include tea and let up until the water is cold. This may take a couple of hours, depending on the size of the pot. Accelerate the cooling process by making an ice bath for the pot
Put the tea boot: .. When cooled tea, get rid of the tea bags and stir
transfer tea into the bowl and add the scoby. Cover the bowl with a thick coffee filters and protect tissue using an elastic band. Ferment for seven to 10 days: Put the jar in a space temperature level, however, to direct sunlight. Regularly reviewing the scoby and Kombucha.
is normal if the scoby fleet throughout the fermentation process. In a few days, a completely new layer scoby begin to form on the surface. Often it connected to the old, but nothing happens if this does not happen.
You can also find brown fibrous pieces floating around, sediment at the bottom, and bubbles around the scoby. However, this is typical and really symbolizes healthy fermentation.
7 days later, start drinking Kombucha every day putting in a cup.
Then remove the scoby. Before starting, and cool another pot for the next batch. gently get rid of scoby of the jar and place it on a clean plate. If too thick scoby remove the bottom layer.
Put the finished kombucha in a bottle. Kombucha put in bottles, plus any herbs, fruit juice or you want to use for flavor. Leave a half-inch of room bottles.
Finally, keep the temperature level of Kombucha in space let it stay for about two days so it could carbonate. To stop fermentation and carbonation, put the Kombucha in the refrigerator and consume in a month.
To make a new batch of Kombucha, wash the bottle is used for fermentation. Mix tea boot the previous batch with the new batch of tea, and put it in the bottle fermentation. Put scoby the leader, cover, and let it ferment for 7 to ten days.
Cover the container with coffee filters, paper towels or gauze and secure with rubber bands.
To change the size of the lot, stay in the relationship of a cup of sugar, eight bags of tea and two cups of tea per gallon boot.
If you are away from home for an extended period of time creates a new batch. It might taste of vinegar, but not stress. In case of interruptions of more than 3 weeks, keep the scoby in a fresh batch of tea in the refrigerator.
Other options for the tea can be used are white, green and oolong tea, and a mixture thereof is particularly good. natural teas are fine, but the use of at least a number of bags of black tea making sure the scoby is getting all the necessary nutrients. Avoid teas that contain oils, flavored teas like Earl Grey or.
not ferment Kombucha in metal containers, and avoid contact with reactive metals such as aluminum as it will provide a metallic taste and endanger the scoby.
vinegary smell is acceptable, however if the Kombucha starts to smell rotten or cheesy then something is wrong.
When the scoby ends up being black this suggests it was completed. If the black or green mold, indicating who is infected develops. In both cases, scoby you throw away and start again.
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