{"id":3576,"date":"2020-05-08T14:49:54","date_gmt":"2020-05-08T14:49:54","guid":{"rendered":"https:\/\/yoganna-yoga.com\/?p=3576"},"modified":"2023-07-22T12:56:39","modified_gmt":"2023-07-22T12:56:39","slug":"de-kombucha-drank","status":"publish","type":"post","link":"https:\/\/yoganna-yoga.com\/es\/de-kombucha-drank\/","title":{"rendered":"THE KOMBUCHA DRINK"},"content":{"rendered":"

Almost a year ago I started brewing a delicious fermented tea called Komucha.
\nI often get questions like: \u201cIs that healthy? Does it contain alcohol? What does it do?”<\/p>\n

I would like to put everything in a row so that you too become addicted to this delicious, underrated drink.<\/p>\n

WHAT IS KOMBUCHA?<\/strong><\/span><\/p>\n

Kombucha originated in the Far East, probably 2000 years ago in China.<\/p>\n

It is known as the immortality tea.<\/p>\n

It has been used for many centuries in Western Europe, Russia and Japan. Through Russia, kombucha spread to Poland, Germany and Denmark until World War II. After World War II, it was rediscovered in Germany.<\/p>\n

In the 1950s, komboucha was the drink of the Italian jet set.<\/p>\n

Made by fermentation of tea and sugar by lactobacillus and yeast cultures.<\/p>\n

Contains glucoronic acid, lactic acid, acetic acid, amino acid, antibiotic substances and vitamins C and B.<\/p>\n

The symbiosis of yeast cells and bacteria forms a thick, shiny plaque called the kombucha mushroom or scoby.<\/p>\n

ADVANTAGES:<\/strong><\/span><\/p>\n

Promoting digestion.<\/p>\n

Antibiotic properties.<\/p>\n

Detoxification by glucoronic acid.<\/p>\n

Neutralization of uric acid.<\/p>\n

Liver-protective effect.<\/p>\n

Reduces rheumatism.<\/p>\n

Restores & supports intestinal function.<\/p>\n

Strengthen the immune system.<\/p>\n

Making kombucha yourself can be very cheap, but it requires a small initial investment and an investment of time and stamina.
\nEvery 14 days to start breeding again is very good but requires a lot of discipline. You should regularly check that the drink is ready to drink.
\nThe incubation time is often different, depending on the amount of starter fluid and the temperature of the culture.<\/p>\n

TASTE<\/strong><\/span>:<\/p>\n

Specific taste, both sweet and sharp, with a refreshing, long-lasting sparkle.<\/p>\n

People who drink it often experience a light, natural feeling because of so many probiotics.<\/p>\n

Making the tea is called ‘first fermentation’, once you have done this you can switch to a ‘second fermentation’ where you can add herbs, spices, fruits and vegetables to give your komucha an extra dimension. So in the summer you can experiment with different flavors and it’s fun on your barbecue table ???? ..<\/p>\n

WHAT IS THAT MUSHROOM?<\/strong><\/span><\/p>\n

It’s not a mushroom. This “living” creature is called a SCOBY, a mix of bacteria and yeasts that ferment sweetened tea, creating kombucha.
\nThe scoby is also known as the “mother” because of her ability to produce a new “baby” with each fermentation. The baby is separated from the mother once it is 5 millimeters thick, making it the “mom” and then having a “baby” again. The scoby colony ferments the tea by eating the sugar and producing enzymes and acids.<\/p>\n

CAN I DRINK IT INFINITELY?<\/strong><\/span><\/p>\n

Moderation is key! Especially when it comes to probiotics and live booze that your body isn’t used to.
\nStart with 125 ml per day on an empty stomach and after 1 week experience your body so that you are adjusted, then you can increase to 250 ml and build up to a maximum of 500 ml per day.
\nDo you experience nausea and the like,\u00a0 lower your dose!<\/p>\n

Voila, you are on the right track with this delicious drink!<\/p>","protected":false},"excerpt":{"rendered":"

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