Kombucha is an antibiotic from the banks …

Kombucha is an antibiotic from the banks How to grow your own Kombucha is a symbiosis of different bacteria and yeast, which arose in vivo Kombucha was so popular among the residents of different nationalities that mention of it can be found in almost every culture It is not surprising, because in addition to great taste and some of useful properties of cultural liquid Kombucha is a powerful antibiotic History of Kombucha dates back to ancient times the First mention of the use of this unique drink are to 220 g to n e , to the days of the Ching dynasty in Ancient China where it was called “Kombucha” Term “Kombucha” is still used for the name of Kombucha in different cultures Kombucha is a floating piece of fibrous cellulose filaments and colonies of beneficial microorganisms Kombucha typically contains many strains of beneficial yeasts that turn sugar into alcohol is One of the most common beneficial bacteria in the structure of Kombucha — Gluconacetobacter xylinus is the main manufacturer of microbiological cellulose, This microorganism converts the ethanol into acetic acid, reducing the alcohol content in the Kombucha and increases the probiotic foods Acidic environment Kombucha prevents infection of mold and bacteria in addition, Kombucha produces a multitude of substances: • organic acids (acetic, gluconic, oxalic, citric, malic, lactic, kojic); • ethyl alcohol; • vitamins (ascorbic acid, thiamine, vitamin D); • enzymes (catalase, lipase, protease, carbohydrase, zimasa, Lavansaari); • lipids (sterols, foetid, fatty acids); • sugar (monosaccharides, disaharida); • pigments (chlorophyll, xanthophyll); • purine bases from tea leaves; • resin and tannins from tea leaves; • antibiotic agent; a Separate discussion deserve the antibacterial effects of Kombucha According to a study conducted in the Microbiology Department of the Yerevan zooveterinary Institute Professor L T Danielyan and Professor G And Akaranam in 1946-1947 gg , Kombucha has antibacterial activity with a broad spectrum of scientists antibacterial activity of culture liquid Kombucha is mainly due to the presence in it of biologically active substances Kombucha effective against a number of gram-positive and gram-negative bacteria Most bacteria asporogenic were killed in a solution of Kombucha during the period of time from 10 minutes to 2 hours the Spores of bacteria and fungi, as a rule, showed considerable resistance, but was killed at an exposure of from 1 to 4 days these were the spores of anthrax, the spore-bearing soil bacteria and fungi — fungi of the genus Penicillium, Aspergillus, SEM Mukor, which are sensitive to anaerobic conditions is Most sensitive to the effects of Kombucha proved to be the Streptococcus, which were killed after 1 hour exposure undiluted Kombucha in Other words, the liquid Kombucha can become a tool for the home kit against infectious diseases caused by various pathogenic microorganisms And for prevention rather than just drinking the drink daily, How to grow a Kombucha from scratch Cultivation of a mushroom of black tea Kombucha If desired for a tasty drink with a tonic effect, it is possible to grow only Kombucha from black tea You will need three-liter jar, gauze cloth, the teapot, boiling water, sugar and loose leaf black tea welding And welding should be the most usual, without any additives – the cheaper the better the First thing you need to do is thoroughly wash a glass jar, which will be the residence of your fungus It is a requirement, as Kombucha is very fond of cleanliness And otherwise he will die, never having to grow up And another very important point: in any case, don’t use washing banks detergents quite ordinary baking soda Into the teapot, place five tablespoons of black tea and pour half a liter of boiling water, leave until the welding is completely cool Then add leaves 7 tablespoons of sugar, stir thoroughly and strain using a gauze cloth, Pour a strong brew of sweet in a glass jar, top, cover it with gauze cloth and put in a warm place for about a month and a half in about a week and a half will be a strong smell of vinegar is totally fine have a little patience after 5-6 days the smell will almost disappear, and the surface of the liquid formed a thin pellicle is Kombucha every day it will be bigger and bigger and bigger – the growth of the fungus does not stop the rest of his life to the Cultivation of the fungus from hips If the problem is your Kombucha – not only the removal of thirst, but also taking care of your health, it is best to give preference to the cultivation of rosehips This Kombucha – a real boon in the cold season, in the season of flu and colds, as well as in the spring, when aktiviziruyutsya beriberi Principle of cultivation is the same that and of simple welding, but has its own nuances, which we now discuss For a start you must prepare an infusion of rose hips For this you can use both fresh and dried fruits, which are sold in any pharmacy Put it in a thermos four tablespoons pods of rose hips, pour half a liter of boiling water and cover, leave for five days After infusion of rose hips is ready, you can proceed directly to the cultivation of the fungus, Wash your glass jar, go pour infusion of wild rose and prepared the tea – table spoon of loose leaf black tea in a Cup of boiling water Add 5 tablespoons of sugar and mix thoroughly, leave for a day then strain using a gauze fabric, rinse the jar and again the flight infusion in a jar, Cover the jar with gauze fabric, pre-folded in several layers and put in a warm dark place Then the process will evolve according to the standard scheme – in about two weeks will be a strong smell of vinegar which will soon disappear And the fungus is a half or two months Caring for tea mushroom Growing Kombucha at home from scratch is another half a Second and equally important half proper care of the fungus otherwise you risk to not get a tasty beverage and something like vinegar and even worse – grown with such care Kombucha just die by the Way, there is a good indicator of the health Kombucha – it should always be on the surface of the water If your mushroom sank to the bottom, or after topping up welding again refuses to emerge is a very high probability that he was ill If Kombucha is sick, you made a mistake in leaving And therefore it should be treated, and in all cases, without exception, one treatment is cleanliness and proper care of the Volume of the liquid As you remember, initially the Bank is a small amount of liquid is approximately 0.5 liters But when the mushroom has grown, the liquid should be much larger – about three liters Needless to say, Kombucha you have not a piece of scenery and you’re gonna drink it And so don’t forget to regularly top up the fluid For this purpose you can use already sleeps tea leaves – pour it with boiling water, cool and add the sugar, then pour into a jar of Sugar should not be very much – not more than two tablespoons per liter of liquid, If necessary, it is better to add the sugar in a drink many people do not strain the tea leaves – just add it To the mushroom no harm in this, just you then will not be very convenient to drink the beverage But will not harm just in case if all the sugar will completely dissolve the grains of sugar in any case should not be in contact with the surface of the mushroom Bath day once in two or three weeks, be sure to make the tea fungus bath day the mushroom very carefully remove from the jar, put on a wide plate, being careful not to deform the Liquid, which was mushroom, carefully strain using a gauze cloth and pour into a clean glass jar a Plate of mushroom put it in the sink and gently rinse with warm (not hot) water, leave on the air for a few minutes Then carefully transfer the Kombucha into the jar and cover with a gauze cloth All, “dressing down” Kombucha is over here Seemingly simple procedure, which is very simple, namely thanks to it, your Kombucha will be healthy otherwise the fungus will start to hurt – at first, he will acquire a brown hue, and then completely flake will Save this mushroom is very difficult, and in most cases it is easier to grow a new one And drink from this Kombucha drink is generally not recommended, because he not only loses its advantage, but also becomes hazardous to health Remember that infusion of Kombucha should always be extremely transparent Storing Kombucha Another necessary condition for health Kombucha – its proper storage In the first place, the temperature is high enough it should be only in growing Kombucha and Then the same optimum temperature shall not exceed 18 degrees In the illumination For the normal functioning of Kombucha light is a must, and daylight should not be less than 8 hours But direct sunlight should be avoided so don’t repeat a very common mistake – do not place a jar of mushroom tea on the window sill Use Kombucha Not to at least briefly mention the beneficial properties of Kombucha – it’s no wonder, in the end, taking you with him? The metabolism and the immune system the First thing to say is about the vitamins In the drink Kombucha is much more useful substances, than in the vitamin-mineral complex of Vitamins, minerals, coal, lactic and other acids, minerals, enzymes – this is not a complete list So there is nothing surprising in the fact that the drink Kombucha and have a positive effect on the immune system and normalizes metabolism Digestive tract You suffer from gastritis, colitis, ulcer disease stomach and duodenal ulcers, dysbiosis? Only one glass of Kombucha drinking on an empty stomach can improve the situation just a week And regular use it promotes complete cure of the drink very well eliminate even the most severe heartburn As you can see, in the cultivation and care of Kombucha. there is nothing complicated So if you set a goal to grow this miracle mushroom – go for it, because the benefit is obvious!

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