We have all seen kombucha floating in the water more than once.glass three-liter jars on the windowsills of our grandmothers. In the eighties of the last century, there was a real boom in the use of kombucha - it was in almost every home and replaced kvass and lemonade. Everyone drank it - from young to old, because the healing properties of this drink are truly unique. Nowadays, it is undeservedly forgotten, but recently, more and more often people remember the amazing properties of kombucha - it treats diseases such as tonsillitis, intestinal upset, heart failure. In addition, many use kombucha for weight loss, achieving impressive results. So maybe it's time to remember the faithful friend of our grandmothers and experience the amazing properties of a healing drink prepared with kombucha?
Kombucha: what is it and where did it come from
In appearance, Kombucha most closely resemblesa jellyfish floating in a brown transparent solution. In fact, the Kombucha has nothing to do with the inhabitants of the sea, or even with its forest brothers by name. It is rather a colony of unique living microorganisms living in symbiosis with each other. And it was called a mushroom because its upper part really resembles a multi-layered cap of a large mushroom. However, if you place this living organism in a triangular or pentagonal container, it will immediately take the shape offered to it. Scientists have not yet been able to find out where the Kombucha originally came from. In order for it to ripen, special quality water and sugar are needed. It is quite difficult to imagine that the Kombucha develops in natural reservoirs, at the bottom of which lie sugar deposits. There is an ancient legend that the appearance of the Kombucha was predicted by one monk, called upon to cure a sick emperor. The elder said that soon an ant would come to the aid of the patient, who would bring with him a miraculous medicine. The next day, an ant fell into the emperor's mug with a small tea fungus. The insect explained to the patient how to grow the culture and create a healing drink. The emperor did everything as he was told, drank the solution and recovered. Many scientists believe that the tea fungus first appeared in Tibet, but this theory has not been proven to this day. There are historical sources that say that this drink was popular in China as early as the third century BC, and the recipe for its preparation was kept in great secrecy. Only high-ranking officials and nobles could drink a drink made from tea fungus, while for others it was inaccessible. However, the secret cannot last forever, because the fame of tea fungus has spread far beyond the Celestial Empire. In 414, one of the Chinese doctors was called to help the dying Japanese emperor. As you understand, it was the tea fungus that helped to raise the head of state to his feet. Then it quickly got to Manchuria, Korea and Eastern Siberia. Since then, the triumphant march of the Kombucha across the continent began. Kombucha came to Russia in the middle of the nineteenth century, quickly gaining popularity. And it lasted until about the beginning of the Great Patriotic War - during the period of famine and devastation, sugar was in great deficit, and it is precisely this that is responsible for the development of Kombucha. Therefore, for some time this drink was forgotten in our country, but after the war it became widespread again. And now in almost every house on the window there are jars of the mushroom, curing both young and old from many diseases.
Benefits of a tea mushroom
What doesn't kombucha cure?The list of diseases that this drink helps to cope with is almost endless. Due to its chemical composition, the kombucha solution has an excellent bactericidal and anti-inflammatory effect, improves heart function, and boosts immunity. For a long time, kombucha was a real panacea for all sorts of ailments, especially in the context of the shortage of many drugs in our pharmacies. Few people know that, in addition to treatment, kombucha can also be used as a cosmetic product. This is especially true for those with oily skin prone to acne and pustules. With the help of this yeast culture, you can create a special lotion; it is enough to infuse the kombucha for seven to nine days. As soon as the solution is ready, you can wipe your skin with it twice a day - morning and evening. With regular use of this product, the skin restores its lipid balance, is cleared of acne and acquires a fresh, blooming appearance. And, of course, it is very effective to use Kombucha for weight loss: it will not only help you get rid of extra pounds, but will also provide significant benefits for your health. After all, if you prepare the infusion correctly, then, in addition to the general healing and strengthening effect, Kombucha improves the functioning of metabolic processes in the body. And this is worth talking about in more detail.
Kombucha for losing weight
Kombucha contains special substances –enzymes that help break down fats and proteins. Moreover, this magic drink helps speed up metabolism, the work of which largely determines the speed of weight loss. You have probably noticed more than once that there are plenty of girls around who can eat half a cake at once and do not gain a single gram of excess weight. And the whole point here is precisely that the metabolism in their body works much more actively than yours, managing to burn extra calories before they are deposited as fat on the sides and waist. In order to "stir up" your own metabolism, you need to drink at least two or three glasses of this delicious drink per day in the morning and the same amount in the evening. Moreover, for a more effective result, you can drink it not in its pure form (after all, the usual infusion has a high sugar content), but mixed with a decoction of useful herbs that can be purchased at any pharmacy. We will talk about how to make Kombucha for weight loss a little later, but for now we present to your attention recipes for valuable supplements that are worth using for quick weight loss:
- One tablespoon of the roots of the drugdandelion, two tablespoons of roots of the field stalk and four tablespoons of the buckthorn bark brittle to brew in a liter of boiling water. Put this mixture on the fire for about half an hour, then drain and cool.
- One tablespoon of peppermint leaves, onea tablespoon of dandelion roots, one tablespoon of garden parsley seeds, one tablespoon of fennel fruit and two tablespoons of buckthorn bark brittle put in boiling water, mix and keep on fire for thirty minutes. Ready to cool the broth and strain.
- One tablespoon of yarrow,one tablespoon of corn stigma, one tablespoon of tri-colored violets, one tablespoon of cumin fruit and three tablespoons of buckthorn bark brittle to brew in a liter of boiling water, after half an hour remove from heat. Cool and drain.
Each of these decoctions should be mixed witha 1:1 ratio of kombucha. If you drink the resulting drink daily for two to three months, you will not only speed up the metabolic processes in the body, but also improve the digestive system. And this, in turn, will help you quickly and effectively lose weight and improve the condition of your skin, making it smoother and more elastic. Agree, losing weight and getting radiant skin at the same time is very tempting! That is why many girls who want to look their best choose kombucha for weight loss.
How to prepare a drink from a tea mushroom
Kombucha feels best intransparent glass jars. You can take a five- or six-liter container. It is not difficult to prepare the infusion: for one liter of boiled water at room temperature, you will need one hundred grams of sugar and three tablespoons of brewed tea (hence the name - kombucha). The tea does not necessarily have to be black - and with green you can create a drink that meets absolutely all our requirements. Do not forget that our kombucha is a living organism that requires special treatment. Do not pour sugar directly on top of it - this way you can damage it. In no case add tea leaves until it cools down. And finally, do not close the jar with a lid - otherwise the kombucha will suffocate and die. It is better to wrap the neck with several layers of gauze so that harmful bacteria or flies do not get inside. We also do not recommend placing a jar with kombucha on the windowsill, since it does not like direct sunlight. Keep it in a well-ventilated place - for example, on an open kitchen shelf. When preparing the infusion for kombucha, do not pour the liquid to the very top of the jar, because your mushroom will develop and grow, it needs space and access to oxygen. The most favorable temperature for the normal development of kombucha is about twenty-five degrees Celsius. If the room is hot, the drink will be ready in two or three days (approximately like kvass). If it is winter outside and the apartment is cool, you will have to wait at least five days. As soon as you pour out the resulting infusion, do not forget to add some water, tea and sugar to the jar. Moreover, it will be better if you first melt the sugar in tea, and then pour it into the jar. Of course, you need to do this very carefully, avoiding a strong stream directly on the mushroom. If you do everything correctly, then very soon you will be able to begin the process of losing weight with the help of a wonderful kombucha drink. And when it grows a little, you can share it with friends and acquaintances. To do this, carefully separate the thin top film from your adult mushroom and place it in a jar with clean water. You do not need to add sugar and tea on the first day, but you must wrap the neck of the jar with a good layer of gauze. The fact is that the new kombucha is still very weak, and all the dust, bacteria, insects that can get to it will harm its health. As soon as the young mushroom settles to the bottom of the jar - and this usually happens on the second day - you can add tea and sugar. Of course, you should not put these ingredients there in the same proportions as for an adult mushroom - at first you need a weak tea solution and a little bit of sugar. Feed such a mushroom every two or three days, gradually increasing the "dosage". Around the seventh day, the drink from the new kombucha will be ready for consumption.
Tea fungus: contraindications
There is probably no medicine in the world thatwhich would not have its contraindications. And kombucha is no exception. Unfortunately, there are people who should not drink this infusion. For example, these include those with high acidity of gastric juice. Otherwise, instead of benefit and healing, they will suffer from heartburn and stomach pain. Due to the fact that a large amount of sugar is required when preparing kombucha, the infusion is contraindicated for people suffering from diabetes. If you have gastritis or a stomach ulcer, low blood pressure, then you should be careful with adding green tea to the drink - this can intensify the course of the disease. Also, ladies suffering from various fungal diseases should be careful: you are recommended to have an infusion that has stood for at least seven to ten days. Otherwise, sugar, which is in a special acidic environment, will weaken the body's defenses and push fungal diseases to exacerbation. And after seven days, sugar acquires properties that will even improve the condition of the skin, helping to cope with the disease. Another serious danger for those wishing to lose weight with the help of Kombucha is its improper preparation. Some girls may take the sterile conditions in which the infusion should be prepared lightly. And this is a serious mistake: did you know that in Russia there have been two cases of death from drinking Kombucha prepared incorrectly? Of course, these are isolated cases, but it is better to be careful and strictly follow all the recommendations for preparing the drink. In addition, in no case should you prepare an infusion of Kombucha in ceramic dishes. Ceramics contain such an element as lead, and it has a very negative effect on human health. When preparing a home-style roast in ceramic pots, we do not risk at all, since the lead is firmly “locked” in its shell. However, the acidic environment created by the infusion of Kombucha is quite capable of introducing lead into the drink - this is how serious poisoning occurs. In addition, you should not drink infusions that are not yet ready, or, conversely, “overripe”. If you have over-aged the drink and it has fermented, then it is better to drink it diluted - this will significantly reduce the possibility of allergic reactions and digestive disorders. Nowadays, stores are simply overflowing with multi-colored lemonades and similar drinks containing a huge number of harmful additives and preservatives. Unfortunately, people have forgotten about the tasty and truly healthy infusion of kombucha, which is both refreshing and good for health. However, the period of food shortages and the boom in carbonated drinks with suspicious content are long gone, now people are increasingly thinking about the fact that they should not poison their body for the sake of TV advertising. That is why kombucha has returned from oblivion again, helping everyone to improve their health and find a beautiful, slim figure. We recommend reading:
