· By Merle von KOMBUCHERY
World Kombucha Day - Back to the original diet
Why Kombucha can enrich your life
February 21st, 2020 was World Kombucha Day! Our personal favorite day! Why do we love kombucha so much and how can it be good for your body to replace conventional soft drinks with kombucha?
Back to an original diet
The fermented tea drink is not just a refreshing drink, but a way of life. In life, everything often has to happen very quickly and the many stimuli overwhelm us or external circumstances build up pressure. In order to be able to make kombucha, we have to be patient and let the fermentation progress slowly. The end result is a lively, tasty and refreshing drink that naturally enriches our lives. It is vegan and naturally probiotic and can have a positive impact on your health. It pays to be patient. Good things usually only come about over time and can then change life in the long term. A drink that is made by a traditional food craft and, in line with the Slow Food movement, not only tastes good, but is also nutritious and does not unnecessarily burden the resources of our earth and our environment.
Kombucha is made from a tea base
A good and tasty tea is essential for a flavorful Kombucha. The tea fungus consists of various yeasts and bacteria, as well as small microorganisms and needs nutrients such as caffeine, nitrogen and theanine to grow and thrive. These are found in the tea varieties of Camellia Sinensis. Tea provides the Scoby with important antioxidants and polyphenols and serves as a breeding ground. It also has many important nutrients, such as vitamins C and B. After the fermentation period of up to 14 days, the initially sweetened tea becomes a 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 gluconic acid, which is responsible for the Kombucha taste.
Save on supplements through conscious nutrition
We often don't 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 adjustment screws that can help us to prevent these nutrient or vitamin deficiencies. By regularly eating certain foods, you can avoid them and almost completely do without supplements. Kombucha can also be such an adjusting screw for you.
These ingredients can arise during the fermentation of kombucha:
| amino acids | In addition to water, the human body consists largely 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 impulses between nerve cells and in metabolism. |
| butyric acid | This acid is created by the breakdown of glucose and various strains of bacteria contained in kombucha, which can also be found in the human large intestine. 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 toxic by-product of alcohol metabolism, which can help relieve uncomfortable hangovers. |
| B vitamins |
The group of B vitamins is huge and affects many different body systems. The following B vitamins were found in researched kombucha samples:
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| acetic acid | The acetic acid produced during the fermentation of Kombucha makes it almost impossible for Kombucha to contaminate the tea with foreign microbes (microorganisms). It has a strong antibacterial effect. It can also lower blood sugar levels because it is involved in the breakdown of sugar and starch. |
| enzymes |
Enzymes are proteins made up of amino acids and act as catalysts for chemical processes in the human body. They support 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 a by-product of the bacterium Gluconobacter. This bacterium is present both in our intestines and in 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. |
Danke für's Lesen!
Merle by 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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