Useful properties and contraindications of kombucha

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Kombucha has been known to people for a very long time as a storehouse of vitamins, trace elements and enzymes that have a beneficial effect on the human body. The beneficial properties and contraindications of kombucha have been studied by scientists from many countries. Today it is grown at home, using it to heal the body, increase immunity, lose weight and complex treatment.

Useful properties and contraindications of kombucha

Origin and description

Biologists have not been able to establish in which country this organism was first discovered. Some sources indicate the island of Ceylon, others - Tibet and China. Its history goes back more than one hundred years, during which time it had several names:

• Japanese;
• kombuha;
• nautical;
• tea jellyfish;
• medusomycete.

It was brought to Russia by soldiers who took part in the Russo-Japanese War through Manchuria at the beginning of the 20th century. Its structure was determined by the German scientist G. Lindau. After conducting a number of studies, he determined that this organism is a mixture of yeast fungi and acetic acid bacteria. They act in symbiosis, producing in the end result unstable carbon dioxide and alcohol, on the basis of which acetic acid is synthesized. In the process of fermentation in the container with kombucha, the pH level of the medium gradually decreases. A little later, scientists managed to isolate the antibiotic "Meduzin" from it, which explains the healing antibacterial properties of the fungus.

In appearance, kombucha is a thick multilayer film. Its color varies from white to brown with a yellow-pink tint. This symbiotic organism develops on the surface of a nutrient solution - sweetened tea or juice - and is able to occupy the entire surface, growing up to 100 kg in weight (in industrial conditions). When yeast ferments the sugar in tea, it becomes carbonated and takes on a pleasant sweet and sour taste. And the components of brewed tea - aromatic and tannin elements - help to produce ascorbic acid, which is important for its growth and normal development.

Beneficial features

The benefits of kombucha have been known since ancient times. Doctors have established that it contains:

• B vitamins;
• organic acids;
• enzymes.

In the process of vital activity, it synthesizes a natural antibiotic, which endows it with powerful antibacterial properties, with which the body loads synthetic forms of this substance.

This product is extremely popular in traditional medicine. The benefits of the mushroom in its positive effect on:

• gastrointestinal tract;
• cardiovascular system;
• nervous system;
• blood composition;
• elimination of toxins and toxins from the body during weight loss;
• strengthening immunity.

In addition, kombucha is also characterized by hemostatic properties.

Kombucha is useful for both adults and children for the prevention and treatment of certain diseases:

1. Disruption of the gastrointestinal tract and liver disease: taking this healing drink helps to lower the acidity of gastric juice and restore the intestinal microflora, reduce the amount of toxins and restore peristalsis, especially in the elderly. It is recommended to drink it in case of dysfunction of the bile ducts and liver.
2. Colds and SARS: the use of the infusion as a solution for rinsing the mouth, helps to stop the inflammatory processes of the throat, has a general healing and strengthening effect.
3. Hypertension and Atherosclerosis: Regular use of this product helps in the treatment of high blood pressure, lowers cholesterol levels, and prevents the development of vascular thrombosis. Has a stimulating effect on the muscles of the heart.
4. Anemia: The beneficial properties and unique composition of Kombucha help restore the level of hemoglobin in the blood.
5. Obesity and cellulite in women: enzymes produced by medusomycetes accelerate metabolic processes. The use of a drink for weight loss promotes the burning of body fat and weight loss in both women and men.
6. Mycosis of the skin and nails: compresses applied to places on the body affected by the fungus prevent its spread, has an antiseptic and bactericidal effect.
7. Neurological Disorders: Regular use has a relaxing and calming effect and helps in the treatment of various types of insomnia.
8. Hair and nails: to give hair a healthy shine and strengthen hair follicles, rinse with a tea drink, and ingestion helps the body absorb trace elements that improve the condition of the nail plates.
9. In cosmetology (for facial skin care): The solution, aged for at least a month, has regenerating and cleansing properties. Warm therapeutic masks with simultaneous massage are useful.

Contraindications

The drink can cause digestive upset

The benefits and harms of kombucha have been studied and discussed for decades. It has not only healing properties, but also a number of contraindications for admission. For some chronic diseases or exacerbation of inflammatory processes and drug treatment, it should be taken only in accordance with the recommendations of doctors.

Strong and rich infusion of kombucha is harmful due to its ability to cause nausea and indigestion. To preserve the usefulness, it is important to observe storage conditions, avoiding excessive fermentation, which increases the acidity and alcohol content.

The main contraindications to the use of kombucha are available for the following diseases:

• gastritis and stomach ulcers;
• with diabetes mellitus and dysfunction of the pancreas;
• hypotension, i.e. low blood pressure;
• individual intolerance to the components.

Taking a saturated drink is harmful not only for diabetes, but also for tooth enamel, and if you drink it more than three glasses a day, it can provoke irritation of the mucous surface of the walls of the stomach.

Growing at home

In order to always have this refreshing, healing drink available and use its beneficial qualities, it is successfully cultivated at home. For these purposes, you need to get a piece of the body of this mushroom. Prepare a brew of ordinary black tea at the rate of 2 tsp. for 1 liter of boiled drinking water with the addition of 50 g of sugar.

The mycelium is thoroughly washed and placed in a sterilized glass container, carefully filling with cooled strained tea leaves. From above, the vessel is closed with a clean gauze cloth and left in a warm, well-lit place, avoiding exposure to direct rays. Fermentation processes will promote the release of carbon dioxide and after a few days the body of the fungus will float to the surface. Its infusion can be drunk for 5-6 days.

Caring for Japanese Kombucha is easy.For its content, the room temperature and a sufficient amount of oxygen are maintained at a certain level. As the jellyfish grows, it builds up new layers, which are useful to periodically separate and use to prepare fresh portions of the infusion. To make up for losses from evaporation, freshly brewed sweet tea is periodically added to the container.

Irina Selyutina (Biologist):

When you bring home a small body of kombucha, it is important to get it started properly. For this, the following conditions are important:

• A glass container with a wide mouth is best for placing the mushroom.
• You need to brew tea for making mushroom kvass for at least 15 minutes and filter it so that the tea leaves do not fall on the surface of the mushroom and do not cause illness.
• The sugar is completely dissolved.
• In a jar with young kombucha, you need to add about 1/10 of the volume of the infusion from the old mushroom.

Consider. The fermentation time directly depends on the ambient temperature - the higher it is, the faster the drink will be ready.

Advice. In order not to be mistaken in your calculations with the number of days of exposure, get yourself a "pouring calendar", where you mark all the necessary days.

The drained ready-made infusion should still "ripen" (at least 5 days) in a cool place. To do this, it is poured to the very top into the dishes (so that there is no air gap) and tightly closed.

If you take care of it properly, your homemade mushroom drink will be ready within 7-8 days. Then a new solution is prepared with tea and using a new layer of mycelium.

The Japanese mushroom has the property of always being on the surface of the nutrient solution. If he sank to the bottom, then taking such a drink is harmful.

You should know the following about kombucha:

• The more the number of layers forms the body of the fungus, the stronger and healthier your "healer" is.
• Only the upper (young) layers need to be separated.
• The "beard" hanging in the thickness of the liquid represents the colonies of "workers" - the basis of the healing abilities of the mushroom. Do not touch them. Only those "hairs" that have come off and left for "free swimming" are removed.
• For a very young kombucha (one layer), even a liter of liquid may be too much and it simply cannot float to the surface. Therefore, reduce the dose of the infused fluid.

Conclusion

Kombucha is useful in the treatment of diseases and for the general strengthening of the body. It is not difficult to grow it, it is just to take care of it in the conditions of the house. It is also used in official medicine, doctors are trying to increase its benefits and therapeutic effectiveness.