5 things you should know about Kombucha
Numerous health-promoting effects are the mixture of green or black tea, sugar, specific bacteria strains, fungi, and Yeast said. So Kombucha is supposed to help, among others, in:
- Digestive problems,
- Immune weakness,
- High blood pressure,
- Rheumatism and
- enlarged hemorrhoids.
Who deals more specifically with the trendy drink, but quickly: A miracle cure Kombucha is not. Many nutrition experts believe that the fermented tea is nothing more than a soft drink. The most important facts at a Glance:
1. In the production only mushrooms do not work, …
… but also bacteria. Although the tea mixed drink is also sometimes referred to as Kombucha Pilztee, the Kombucha mushroom is actually not an independent fungus, but a symbiosis of several yeast and bacteria. This mixed culture is followers known as Kombucha-also known as SCOBY (symbiotic culture of bacteria and yeasts) and forms the basis for the production of Kombucha tea.
Kombucha is basically nothing more than a fermented drink made from tea, sugar and a glibberigen mass of bacteria and yeast.
2. Kombucha can contain alcohol
For the manufacture of the Kombucha teas, green or black tea, sugar and a SCOBY is mixed with each other, and for up to three weeks in a warm place to be stored. The added Kombucha fungus is the microorganism Cocktail ferment, the sugar acid, lactic acid and gluconic acid is formed from alcohol, and vinegar. This tastes like Kombucha is acidic and can be up to 2 percent alcohol contain. In addition, Kombucha contains trace elements such as zinc and manganese, as well as various B-vitamins.
3. Kombucha is not a cure
Kombucha contains bacteria and yeasts. Whether these actually support the intestinal flora, and Kombucha could help in the case of digestive complaints, but have yet to be investigated. Also for other alleged medicinal effects of the beverage there is no scientific evidence. Health-related statements, such as “Kombucha has a probiotic effect” are, therefore, doubtful, and according to the law, even forbidden.
4. Kombucha you can do it yourself, …
… however, not without risk. With a suitable, sterile Fermenter and the necessary Kombucha mushroom you can make the drink in the house (tea)kitchen. Reach but germs or mold spores in the sugar mushroom tea drink, can after Drinking , side effects such as gastro-intestinal problems and Nausea occur. In the preparation, it is important, therefore, to lay special emphasis on Hygiene.
5. Kombucha does not taste like soda
Since Kombucha is only about half as much sugar as most sodas, he is significantly less cute. Its taste is often fruity-sour and sprudelig described. This is due to the acids contained and the carbon dioxide bubbles that occur during fermentation. Some of the taste of spring is white, others think reminds more of vinegar.
Online information from the European food safety authority (EFSA): www.efsa.europa.eu (retrieval date 12.11.2019)
Kombucha. Online information of the consumer: www.verbraucherzentrale.de (status: 21.10.2019)
Dimidi, E., et al.: Fermented Foods: Definition and Characteristics, Impact on the gut Microbiota and Effects on Gastrointestinal Health and Disease. Nutrients, Vol. 11, Iss. 8, E-Publication (August 2019)
Kapp, J. M., et al.: Kombucha: a systematic review of the empirical evidence of human health benefit. Annals of Epidemiology, Vol. 30, pp. 66-70 (February 2019)
Kombucha a health elixir. Online information of the Pharmaceutical newspaper: www.pharmazeutische-zeitung.de (dated: 28.8.2000)
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