Zwei Einmachglaeser mittelgross mit Kombucha mit Tuechern abgedeckt

World Kombucha Day - Back to the original diet

Why kombucha can enrich your life

On February 21st, 2020 it was World Kombucha Day! Our personal love day! Why do we love Kombucha so much and why can it be good for your body to replace conventional soft drinks with Kombucha?

Mann medietiert auf Wiese Abendsonne

 

Back to an original diet

The fermented tea drink is not only a pleasant soft drink, but a way of life. In life everything has to go very quickly and the many stimuli overtax or external circumstances build up pressure. In order to be able to make kombucha we have to be patient and let the fermentation proceed slowly. The end result is a lively, delicious and refreshing drink that naturally enriches our lives. It's vegan and of course probiotic and can have a positive effect on your health. It pays to be patient. Good things usually only come about over time and can then change your life in the long term. A drink that is produced by a traditional food trade and, in keeping with the Slow Food movement, not only tastes good, but is also nutritious and does not unnecessarily pollute our earth's resources or our environment.

 

Tasse auf Untertasse mit Kombucha auf Decke Tuch

 

Kombucha is made on a tea basis

A good and tasty tea is essential for a flavorful kombucha. theTea mushroom consists of various yeasts and bacteria, as well as small microorganisms, and requires nutrients such as caffeine, nitrogen and theanine to grow and thrive. These are found in the teas of the Camellia Sinensis. Tea provides the scoby with important antioxidants and polyphenols and serves as a breeding ground for it. In addition, it has many important nutrients, such as vitamins C and B. After the fermentation period of up to 14 days, the initial sugar tea becomes Soft drink with a comparatively low sugar content. The sugar is almost completely metabolized by the Scoby and other important nutrients can be produced. These include, for example, organic acids and vitamins, as well as the gluconic acid, which is responsible for the kombucha taste.


Save on supplements through conscious nutrition

Often we do not pay enough attention to what we eat and thus have deficiencies that many of us try to compensate with supplements. If you take a closer look at your diet, there are sometimes only small adjustments that can help us to prevent these nutrient or vitamin deficiencies. By consuming certain foods regularly, you can avoid them and almost entirely do without supplements. Kombucha can also be an adjustment screw for you.


These ingredients can be produced during the fermentation of kombucha:

amino acids In addition to water, the human body largely consists of amino acids, the smallest building blocks of proteins. These are important for the formation of new vital proteins and also play a key role in the transmission of excitation between nerve cells and in metabolism.
Butyric acid This acid is produced by the breakdown of glucose and various bacterial strains contained in kombucha, which can also be found in the human colon, among other things. It means that healthy intestinal cells can form and inflammation is inhibited.
Succinic acid

The so-called succinic acid is often used as a supplement that has a positive effect on the human organism. It serves as an antioxidant, is said to promote the recovery of the nervous system and slow down the aging of human cells. It also breaks down acetaldehyde, a poisonous by-product of alcohol metabolism, and can thereby alleviate unpleasant hangover symptoms.

B vitamins

The group of B vitamins is huge and affects many different body systems. The following B vitamins were found in the researched Kombucha samples:

  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B5
  • Vitamin B12
acetic acid The acetic acid produced during fermentation of the kombucha ensures that it is virtually impossible for kombucha foreign microbes (microorganisms) to contaminate the tea. It has a strong antibacterial effect. It can also lower blood sugar levels because it is involved in breaking down sugar and starch.
Enzymes

Enzymes are proteins that consist of amino acids and act as catalysts for chemical processes in the human body. They aid digestion and help the body absorb various nutrients from carbohydrates, plant fibers, fats and proteins.

Gluconic acid When glucose is broken down, gluconic acid is produced as a by-product by the Gluconobacter bacterium. This bacterium is present in our intestines as well as in the kombucha.
Probiotic lactic acid bacteria The accumulation of living microorganisms can have a particularly health-promoting effect on the human organism. The intestines in particular can benefit from probiotic lactic acid bacteria. They actively support the maintenance and development of the intestinal flora and at the same time strengthen the immune system.

 

KOMBUCHERY Blog Autor Merle 

Thank you for reading!
You can find more of my articles from A, such as non-alcoholic kombucha cocktails to Z, such as lemon- Ginger kombucha, on oursKOMBUCHERY blog. Let's learn more about kombucha together!
Merle from Kombuchery

Hinweis: Dieser Artikel ist ausschließlich für Informationszwecke bestimmt und nicht als professionelle Analyse, Beratung oder medizinische Auskunft zu verstehen, sondern enthält die persönliche Meinung des Autors, basierend auf recherchierter Fachliteratur und eigener Erfahrung zum Thema.

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