Containers in adverse currents of Kombucha Tea

Side effects of Kombucha Tea can occur with different substances. A common misconception is that herbal medicine is always sure of the quality of what is consumed. Many people with this thought in mind in trouble if they ignore or do not make recommendations for the use of herbal products should be respected. This applies to everything from tea to salt. Taken in too large doses or doses side effects are possible from almost any content. Kombucha tea has health and medical benefits, but there are warnings about their use which must be respected.

Kombucha is unlike most herbal teas which are fermented. This tea is also unusual in other plants that scientific data supporting Kombucha tea is able to promote health. Most of these claims Holistic medicine is based on anecdotal evidence and accounts of those who use them. There are many unsubstantiated claims about the effects of Kombucha, but the advantage is a proven need for tea antioxidant that affect the immune and skills. It can protect the liver and reduce stress levels. The benefits attributed to tea drinking was not proven at this time includes the prevention of cancer, as well as a sleeping aid and stimulate hair regrowth. For this reason, strengthening the immune system tea is very popular among those in middle age or older.
The way that Kombucha is responsible for its own benefit, and possibly part of the side effects of tea. Beer place where cultures, such as large pancake, located in the sweetened tea, sugar, because it will help fermentation. The mixture needs to "breathe" with fabric upholstery. Given that culture and the mixture safe for infection is a serious problem if the mold can easily develop.

Besides the chance of mold, there are relatively few reports of side effects or toxicity from drinking Kombucha tea. There is a possibility of liver damage, especially for those who drink tea on a daily basis. Tea is also associated with myositis and muscle inflammation. Myositis can usually see some kind of infection or the use of lipid lowering drugs. There are also some reports that drinking just 4 ounces of Kombucha on a daily basis, lactic acidosis, as evidenced by low pH in the tissues and blood lactate accumulation that is unlikely. This type of disease is usually seen when the cells get enough oxygen. In some cases, it can be fatal.
Kombucha was first used in Russia in the 19th century. Drink was popular in China and later Japan, where it is called Koch kinoko. Being a herbal drink called Kombucha in America and Britain are often confused with the Japanese Tea Kombucha, other beverage or dried kelp powder.

mixed_Kombucha tea

Kombucha is used by placing the culture of tea with sugar, as sugar fermentation support. Black tea is a popular choice, but also the use of green tea, white tea. COMPOST tea may be a more balanced flavor and benefits of different How. In herbal oils can harm you or who are treated with the kombucha culture time. 

1 cup sugar for every gallon of water, call the following standards kombucha / tea, although changes in the rate of culture is tolerated. Can be fermented kombucha with a variety of sources including refined white sugar, evaporated cane juice, brown sugar, syrup GLUCOSE / fruitfully, molasses and honey (pasteurized). Never kombucha is fermented with pure honey, Steve, xylitol, lactose, or artificial sweeteners.
Are usually covered with a cloth woven from the closed to prevent contamination by mold, dust and other plasmid, while allowing the transfer of Gas ("spirit"). A "child" SCOBY produced at the interface liquid / Gas each fermentation. The surface area of ​​the location is suitable for aerobic Bacteria on "cookies" and anaerobic Bacteria at the bottom. The surface area is also evidence of pain in the concentration in the matrix of the yeast to spread easily.The one can dream up!, As clarified. Some liquids are retained for the next batch to low pH to prevent pollution. This process can be repeated to infinity. In each of the ambush, and the worship of "mother" will be to produce "the child", which it is a question directly, apart from the body as the two wheels, and to move in the other vessels. Yeast in the liquid extraction will continue. A second fermentation process is done by removing a liquid in a sealed container (bottle) for about a week to more carbonate. Should be treated as the carbon dioxide building skins can explosions.Only to do with pain fermentation, kombucha home in May of production time (the "child" to thicken a little), creating more and more sour and cider vinegar. The point may be to use kombucha tea or added. The water will be the first to observe some of the culture.Some artists to offer version kombucha tea on dry land, when mixed with tea leaves, hot water paid, however, that is, less frequently type.

Safety and pollution_Kombucha tea

Like all food, must be taken in the preparation and storage to prevent contamination. Keep the Kombucha drink safe and free from contamination concern for many home-brewers. The main ingredients in the food safety of kombucha drink clean environment, proper temperature and low pH contents. When a culture becomes dirty, it is most likely to identify a common form that is often green, blue or black. Often beginners beer, root fibers of the brownish turbid culture in the bottom of the mold contamination on the surface as it passes through a thin culture is formed. If the mold does not grow on the surface of the kombucha culture, or "mushroom" to throw the best, both cultural and tea, and start over with a fresh kombucha culture.

  Mold tends to grow, especially if the Kombucha mushroom is lifted from the liquid gases. Keep covered with liquid begins in the later stages, ie when the new Kombucha mushroom grow, grow successfully prevents mold.
  The low level of impurities in the domestic brewery could be achieved by protective mechanisms, such as organic acids and the formation of antibiotic substances are explained. Accordingly, the metabolism of a healthy person is not a contraindication Kombucha tea culture in nursing. However, those who consume these commercial Kombucha beverages immunosuppression preferably adjustable.

Health&Kombucha Tea

Kombucha tea Little published research on the health benefits of kombucha. Proponents claim that kombucha aid healing of cancer, boost energy, sharpen, shared vision recovery in AIDS, improves skin elasticity, helps digestion, improves the experience with foods that "stick" to go down like rice or pasta.
Review of the literature published on the safety of kombucha suggests no specific oral toxicity in rats. [5] Although not randomized, case-control studies have been published regarding its effect on humans, its effect on the central nervous system and liver, metabolic acidosis, general toxicity, were suspected in isolated cases, [6] [7] If there is no clear link has been established. Acute conditions, such as lactic acidosis, caused by consumption of kombucha, are more likely to occur in people with pre-existing medical conditions. [8] Other reports indicate that follow when taking medical drugs or hormone replacement therapy with regular consumption of kombucha. [9] It also can cause allergic reactions, [10] but Herxheimer reaction, or die of pathogenic yeast, can occur when starting the intake of a kombucha, which may be responsible for the symptoms. [11]
Many applications have focused on glucuronic acid, a compound used in the liver for detoxification. The idea is kombucha glucuronic acid based on the observation that glucuronic acid conjugates (glucuronic acid chemical waste) increased in urine after consumption. Chemical analysis of kombucha brew earlier suggested that glucuronic acid is the key, and researchers estimate that more glucuronic acid helps the liver by providing more of the material during purification. These analyzes were performed using gas chromatography to identify different chemical components, but this method is based on standards with appropriate chemical [edit] To accommodate unknown chemicals.
However, more recent investigations and thorough of a wide range of commercial versions of homebrew kombucha found no evidence of glucuronic acid at all. Instead, the active ingredient is the most likely glucaric acid. This compound, also known as D-glucaro-1 ,4-lactone, helps prevent glucuronic acid conjugates, produced by the liver. When these conjugates are excreted, normal gut bacteria can break them by type of bacterial beta-glucuronidase. Glucaric is a potent inhibitor of this bacterial enzyme, if the waste stored in the glucuronic acid conjugates disposed of correctly the first time, instead of being re-absorbed and detoxified several times. Therefore, glucaric acid is probably the most effective liver [12].
Glucaric common fruits and vegetables, and is now an independent agent studied for cancer prevention. [13] also found that bacterial beta-glucuronidase enzyme can interfere with proper disposal chemotherapeutic agent, and that antibiotics against bacteria in the gut may prevent the toxicity of certain chemotherapy drugs [14], supporting the idea that glucaric acid is the active component of kombucha.
Reports of adverse events may be related to unsanitary fermentation conditions, leaching of the compounds in the fermentation containers, [15] or "sick" kombucha cultures that can acidify brew. Cleanliness is important in preparing, and in most cases, the acidity of soda prevents the growth of unwanted contaminants.
Other health may be due to the acidity of the drink simply, perhaps affecting the production of stomach acids or changing gastrointestinal microbial communities [16].
Several companies have market caps and kombucha tea bags believed contain some form of kombucha dried. There is no evidence to support that there are health benefits of these products. Kombucha extract, another suspect product is also marketed. Most of these passages are only small amounts of kombucha tea, which turned sour.
Some companies sell their kombucha mushroom culture according to their size, charge more for large crops of mushrooms. The size of the fungus does not really matter, small mushroom culture will incite a new set of tea prepared as well as crops of mushrooms

Kombucha tea

Kombucha tea is a beverage of their health benefits are often anecdotal or consumed for medical purposes. Kombucha is a commercially and at home can be seen, yeast and bacteria, the solid mass of the Kombucha culture, often 酵母 (combo, lit fermented tea." Dear mother, "f the U.S. 昆布 combo, kelp etymology).

Culture consists mainly of a symbiosis of Acetobacter (acetic acid bacteria) and one or more yeast.

Culture itself looks something like a large pancake, and though often called a mushroom, mother of vinegar or the abbreviation SCOBY (the "symbiotic culture of bacteria and yeast"), it is scientifically classified as zoogleal mat. It takes the shape of its container, but differ in thickness depending on how long it is allowed to develop and acidity of tea in the environment during development. Culture [edit] is tough and resilient, like a thick squid.

Maya part of kombucha, which can contain any of Saccharomyces cerevisiae, Brettanomyces bruxellensis, Candida stellata is, Schizosaccharomyces pombe, Torulaspora and Zygosaccharomyces bailii milk or other domesticated strain. Production of alcohol by yeast (a) contribute to the production of acetic acid bacteria. Concentration of alcohol also plays a role in triggering the production of pulp from bacterial symbionts

Kombucha culture of the bacterial component, usually consisting of several species, but always Gluconacetobacter xylinus (formerly Acetobacter xylinum), acetic acid, alcohol, the yeast (s) is an enzyme produced. Increases the acidity of kombucha alcohol ban. G. xylinum kombucha mother of most or all of the body, has already demonstrated the production of bacterial cellulose. [1] This probably drinks over time, through artificial selection, because selection is strong and the most powerful cultures.
Bacterial contamination or airborne acidity and moderate alcohol kombucha element forms more resistant spores. As a result, kombucha out of the sterile environment of a culture, is much easier to maintain. The yeasts and bacteria, and antimicrobial defense molecules can be produced kombucha

►

คลิกเพื่อดูคำแปลอื่น

ลากด้วยการกดแป้น Shift เพื่อเรียงลำดับใหม่