IMPORTANCE OF KOMBUCHA AND HAVING A FERMENTED FOOD DAILY
Kombucha is a fermented drink made of black tea and sugar. It comprises a variety of vitamins, enzymes, and minerals and has been cherished by traditional cultures for its health-promoting properties. It is made known that kombucha can efficiently act in preservation of health and recovery due to four key properties: detoxification, energizing potencies, promotion of boosting immunity and anti-oxidation.
Kombucha is one of the healthiest, invigorating, and purifying beverages which you can consume. The drink contains a beneficial variety of compounds that synergistically interact to exert powerful healing and detoxification effects on the body. When the human body has enough of the proper nutrients and bacteria, it operates far more efficiently, leading to a broad range of health advantages.
Kombucha is made with black, green, or white tea. It is important for the tea to be actual camellia sinensis, as the species provides a healthy environment for good bacteria to thrive. The next key ingredient is a simple carbohydrate, most often organic sugar cane. The overall cultured content is referred to as SCOBY (Symbiotic Colony Of Bacteria and Yeast). The yeasts, usually Saccharomyces cerevisiae, Brettanomyces bruxellensis, or other common strains convert sugar into alcohol. The bacteria, usually Gluconacetobacter xylinus, then convert the alcohol into acetic acid. This acid alone has many benefits, including aiding energy production and absorption of nutrients. The tea itself contains antioxidants as well, including epigallocatechin-3-gallate (EGCG), the famed substance that makes tea so powerful. The purer the water used to make the tea, the better.
The source of kombucha's power is the incredible number and magnitude of nutrients. Perhaps most important are the bacteria and yeasts themselves, which populate the gastrointestinal tract and reproduce once ingested. These positive bacteria enhance the immune system, aid in nutrient absorption, and help maintain a clean internal environment. The importance of a healthy probiotic balance is critical to optimum intestinal and digestive health. Fermented acids and active enzymes further assist the cultures in their digestive work, creating a super-symbiosis of organisms. A particularly important acid is glucuronic acid, which facilitates liver detoxification. Interestingly enough, tea provides enzymes which help bind glucuronic acid to toxins, so kombucha is truly a symbiotic beverage in more ways than one.
Kombucha is one of the only vegan sources of Vitamin B12, which is very rare to find in plants. It also contains potent antioxidant polyphenols that are highly effective free radical fighters. The interaction of these ingredients leads to amazing healing that so many have experienced. By enhancing kombucha with fresh herbs, fruit, and vegetable juices, benefits can become even stronger. Regularly consuming any probiotic foods or drinks will yield health advantages, but the probiotics in kombucha are doubtless some of the most efficient in the world, rivaling those found in yogurt. After a few weeks of regular consumption, anyone can feel the healing energy of this complete beverage.
To most people, the term "fermented foods" may sound rather strange and even distasteful. However, many will be surprised that this ancient preparation and preservation technique indeed produces delicious foods that are also very healthy and vital to our well-being. Kombucha is a type of fermented tea manufactured by placing a culture of bacteria and yeast in a sweetened tea since sugars are necessary for fermentation. Black tea, green tea, white tea, or yerba mate ( tea from South America) may be used. Apart from injecting your gut with healthy bacteria, consumption of foods that have been fermented has some other benefits also;
Fermentation enhances the digestion of the food: Fermented foods have been partially broken down and pre-digested by the bacteria or yeasts. That clarifies why people who cannot tolerate milk can ordinarily take yogurt as the lactose in the milk has already been converted to lactic acid by Lactobacilli bacteria.
Fermented foods also improve your own digestion: Your body needs enough digestive enzymes to properly digest, absorb, and exploit the nutrients in food. However, as you get older, your body naturally produces less of these digestive enzymes. Fermented foods are rich in these digestive enzymes.
The fermented foods have higher levels of vitamin K2, vitamins B9, and B12: These vitamins are essential cofactors in many chemical reactions in our body. K2 is important for keeping calcium in the bones and also out of the arteries. B9 is used by the body to make DNA and is essential for the healthy development of the cells and the brain health. B12 is required for energy production, and it keeps both your nerves and your red blood cells healthy.
Fermentation enriches flavors of food: There is a reason why we like taking wine with stinky cheeses and having sauerkraut on our hot dogs, or why we prefer eating pickles with our sandwiches. Fermentation increases the depth and also the richness of the food's flavor.
The only way to know for sure if kombucha can improve your health is to give it a try. A friend of mine had a problem with digestion, and he tried many supplements to help it including an herbal formula that has herbs from the Amazon rainforest. Nothing had helped. Then he tried the kombucha tea, and it totally cured the problem. He wasn’t sure if any of the other things that he tried or if the kombucha would work, but he tried them. So you can try out kombucha today and be among the lucky ones.