Green Tea Pots
Posted on Tuesday, May 25th, 2010 at 12:58 am
Kombucha Tea And How It Is Made Useful And Healthy
Kombucha is a Japanese word meaning a tea like beverage made by fermenting tea and sugar with kombucha civilization. Kombucha first originated in the far east likely China and the Chinese consumed at least for 2000 years. During Tsin dynasty in 221 BC the first use of kombucha was recorded and that was known as tea of immortality. After that it’s been utilized in Eastern Europe, Russia and japan for many years. In 415 AD the name kombucha originated from japan. It is said that a Korean doctor called Kombu welcomed Emperor Inyko with this tea and from that situation it took the name Kombu and cha means tea. From Russia it spread out in Prussia, Poland, Germany and Denmark but became extinct during WWII. Years after the war a German Dr. Rudolf Skelnar replenished interest in kombucha and applied it in his medication of cancer cases, metabolic anomalies, high blood pressures and diabetes.
The kombucha culture is like a white rubbery pancake and is really a symbiotic culture of bacteria and yeast and therefore called scoby in short. This culture when applied to sweetened black or green tea turns the sweet tea into a bowl loaded with vitamins like B and C, minerals, enzymes, amino acids and favorable organic acids like lactic acid, gluconic acid, glucuronic acid, butyric acid, uscin acid, malic acid, and acetic acid. The yeast produce alcohol when fermented but bacteria turns the alcohol into organic acids. However less than One percent alcohol is present in a potful of kombucha.
The idolization of kombucha is principally due to its clinical components. It possesses antibiotic, antiviral and antifungal properties. It is proven to protect against stress and improve liver functions. The other benefits of kombucha tea are its medical values for metabolic anomalies, allergies, cancer, digestion-related issues, candidiasis, hypertension, HIV, protracted fatigue and arthritis. The organic acids produced on fermentation with yeast and bacteria have huge medical values. Glucoronic acid is the most significant detoxifier of our body. It flushes out all of the poisons from our liver. It assists in catch of phenol in liver and destroys it in kidneys. The byproducts of glucoronic acid are also of immense help. It produces glucosamine for cartilages and collagen for lubricating of joints which make kombucha a medication for rheumatism. Lactic acid helps in correct digestion and prevents bowel rot and hard stools. It also helps in hindrance of cancer by controlling blood PH levels. Acetic acid acts as a preservative and kills damaging bacteria. Usnic acid is a robust antibiotic. Gluconic acid and butyric acid provides help in the treating of candidiasis and prevents other yeast infections.
There have been claims that consuming kombucha gives you a high and slight dizziness. Mild feelings of exhilaration and relaxation have been reported. It does not contain any psychoactive or psychotropic substances. It may be the effects of 0.5 to 1.7 % alcohol dependent on the time of brewing and the sugar content. Some believe it is caused due to the stimulation of the circulatory system and the associated glandular release. Whatever be the cause drinking in huge quantity isn’t recommended. Learn more about kombucha and kombucha tea.
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