Kombucha: benefits and contraindications

Kombucha: benefits and contraindications

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ThereKombuchait is a fermented drink, it is slightly effervescent and is made from black tea or green tea. Therekombuchait is used as a functional food. Lovers of functional foods and probiotic foods may also be interested in the use of kefir.

  • How is kombucha made?

This drink is made from the fermentation of tea with a symbiotic colony of bacteria and yeast. Even if there are many professionals in the sector who praise the benefits of Kombucha, it must be said that there is no scientific research that can certify its properties. Furthermore, thekombuchait is not without ecollateral effects and contraindications.

According to a treatise devoted to the effects of herbal, yeast and bacterial supplements, the kombucha has recorded clinical results and rather disconcerting laboratory tests: this drink could cause liver problems and in some very rare cases even death (for more information see the source at the end of the page).

  • How did the Kombucha in Europe?

ThereKombuchais a drink originally from northeastern China (Manchuria). From the north-east of China, its use quickly spread to the east of Russia, then to the west and only later did this drink reach Europe. In Russia, thekombuchais calledchainyy grib, literally “mushroom tea”.

Therekombuchait was heavily used as a natural drug and as a functional food in China from the 1940s to the 1960s.

  • What is kombucha?

For more information on its benefits, the article is available what is kombuchaThereKombuchais a drink made from the fermentation of bacteria and yeasts. The microorganisms involved in the preparation of thekombuchathey are Acetobacter and various yeasts capable of forming a gelatinous pill. In Chinese, the microbial culture for the preparation of Kombucha is called haomo, literally "the mother of fermentation ".

In the photo above, a kombucha crop seen under a microscope at 400x magnification. Kombucha can contain different yeasts such as:

--Saccharomuces cervisiae
- Brettanomyces bruxellensis
-Candida stellate
--Schizosaccharomyces pombe
--Torulaspora Delbrueckii
--Balii Zygosaccharomyces

From a high, yeasts produce alcohol from sugars. Alcohol is exploited by bacteria for the production of acetic acid.

  • The property nutritional of kombucha

The exact quantities vary from sample to sample, generalizing the composition of the kombucha brings:
-acetic acid
- gluconic acid
- glucuronic acid
-lactic acid
-usnic acid
- Vitamins of the B-vitamins group
-C vitamin.

It has been estimated that each ml of kombucha provides about 1.51 mg of vitamin C. The news was published in the International Jorunal of Food Science & Technology based on a study conducted in 2000 by Bauer-Petrovska and Petrushevska-Tozi. As is clear from the composition, kombucha can contain alcohol. According to theAmerican Alcohol and Tobacco Tax and Trade Bureauthe alcohol content can vary and can exceed 0.5%.

  • Kombucha or Konbucha?

In Japan, the wordKonbucha (昆布 茶) means fire teaand refers to a drink other than that described so far. The Japanese drink is produced from kombu, an edible seaweed from the Laminariaceae family. Kombu is dried and pulverized before being used as a basic ingredient in the konbucha drink.

Recommended reading:
There are very few texts dedicated to Kombucha available in Italian. A recommended reading to discover all the benefits of using kombucha is the book by Klaus Kaufmann, Kombucha. The fermented tea of ​​well-being.

Dasgupta A (2011). Chapter 11: Toxic and Dangerous Herbs. Effects of Herbal Supplements on Clinical Laboratory Test Results (Walter de Gruyter). Page 111

Video: 6 Surprising Benefits Of Kefir You Wish Someone Told You Earlier (May 2022).


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