Kombucha tea mushroom, which has become a crop. Kombucha is a sweet tea with fermented yeast and bacteria. It has a Japanese name, roots in ancient China and a special homage and cult in the United States. Most people consider Kombucha a delicious drink, but many of them think it is absolutely disgusting. Followers of the Kombucha movement praise the positive effects of the drink on their bodies and love its taste, but if you pay attention to its appearance, this drink remains a disgusting first impression on people who have not tried it. For those of you who don’t know what Kombucha is, it’s a good idea to learn more about the origins, health benefits, and mysterious life cycle of the wonderful drink.
What is a tea mushroom
Tea mushroom is made by adding sourdough to a mixture of tea and sugar and left to ferment for seven to fourteen days. Fungi, similar to bacteria and yeast, grow and develop in the form of a pink jelly-like pancake, also called the mother, which uses the best tea and sugar for food. Smaller organisms, called babies, are detached from the mother and are often given or sold to other people who want to start growing and producing Kombucha. The resulting drink is naturally carbonated with hints of yeast and vinegar. Its taste is definitely not pleasant for everyone.
What is the history of the Kombucha tea mushroom
Before 1960, Kombucha was relatively unheard of in the United States. It enjoyed popularity among health chefs in the second half of the 20th century, but came to a halt in the US market in 1995 when the Centers for Disease Control (CDC) published a report linking Kombucha consumption to women’s disease. who drank a home-made version and suffered from metabolic acidosis (acid accumulation in the body).
But this living drink does not stay dead for long. Widespread health food mania began in 2003, when many people were looking for the drink as an alternative to sweets and a way to increase their intake of probiotics. Today, there are several companies that produce Kombucha worldwide. There are even Kombucha bars that have opened in places such as Norfolk, Virginia, Portland, Oregon and San Francisco. According to a study and report by the American marketing research firm, Kombucha’s sales from June 2013 to June 2014 were worth $ 127 million.
The potential health benefits of Kombucha
- Liver function
- Intestinal health
- Immunity
- Antioxidants
Although there have been several official studies on the effects of the drink on our health, fans ardently claim that drinking Kombucha daily is excellent for liver function, improving colon health, and boosting the immune system.
• Liver function: An animal study published in the journal Microbiology and Biotechnology in 2009 showed that Kombucha glucuronic acid binds to toxins that cause liver damage and removes them from the body;
• Intestinal health: Low in caffeine and sugar and high in vitamins and minerals, Kombucha also contains beneficial bacteria (such as those found in yogurt) that are considered good for the health of the digestive system;
• Immunity: The growth of beneficial bacteria such as those found in Kombucha can help keep your gut healthy and boost your metabolism;
• Antioxidants: In addition to the probiotic benefits, an antioxidant known as D-sugar-1,4-lactone (DSL) is formed in Kombucha as a result of the fermentation process. DSL can reduce oxidative stress, inflammation and prevent depression.