Kombucha – The Reason It Is Called Tea of Immortality (Plus a Recipe)

Kombucha is a tea mushroom which originates from Japan and which has been used in Russia, Eastern Europe and Japan for many centuries.

It the past, only the privileged had access to kombucha and it was kept a secret. In Russia, this beverage is known as “tea kvass” and it has been used for quite some time. This drink also spread to Denmark, Germany, Prussia and Poland, but it vanished during the WW2. Following the war, Dr. Rudolph Skelnar started using this tea as a treatment for high blood pressure, diabetes, cancer and metabolic disorders.

Throughout the process of oxidation and fermentation, the fungus from the tea works with various complex reactions. It uses the sugar to feed itself and in return creates other beneficial substances like antibiotics, amino acids, vitamins, lactic acid and glycolic. Kombucha is abundant in Vitamin C, and also B vitamins. Moreover, the fungus also contains different enzyme types.

This Is Why You Need to Use Kombucha

Kombucha has been used for treating fatigue, exhaustion, and anti-aging, and nervousness, rheumatism, against narrowing of the blood vessels, constipation and diabetes for a number of years. Moreover, it is powerful treatment for inflamed tonsils, internal organ diseases, diarrhea, sclerosis, increased blood pressure and a number of other conditions.

It is proven that kombucha has detox and antibiotic properties which play a vital role an all biochemical processes. Furthermore, kombucha will prevent constipation and hemorrhoids and it is going to balance the flora. It aids digestion and will help with problems with the urinary tract, bile and kidney stones.

This tea is powerful treatment for arteriosclerosis and is able to regenerate cells. Moreover, it stimulates the metabolism, helps in case of a joint pain, permanent headache and problems related to aging.

According to Dan Pot, who is a Japanese doctor, kombucha is helpful for the following conditions:

• Prevents wrinkles formation
• Extends lifespan
• Relieves arthritis
• Improves breathing and prevents cancer
• Improves the taste of your meals
• Cleanses the blood vessels, plays a role in cell regeneration and cardiac infarction
• Removes liver disorder
• Reduces body weight
• Eliminates nausea while travelling
• Aids in case of shingles and pox
• Helps in menopause
• Enhances potency
• Boosts the kidneys
• Cures diseases of the feet, hands and back,
• Cleanses, softens and dissolves gallstones
• Cures hemorrhoids
• Stops diarrhea
• Strengthens the hair
• Reduces cholesterol
• Cleanses myoma
• Enriches the intestinal microflora
• Balances the acidity
• Stimulates the immune system

Are There Any Side Effects?

Since kombucha is abundant in organic acids, it might cause an allergic reaction to people who are sensitive to acids. Moreover, it is not recommended for babies under the age of one due to its content of bacteria and enzymes.

Prepare Kombucha Tea in This Way

Ingredients:

• Sugar- one cup
• Water- 3 ½ quarts
• Kombucha- 2 cups
• Black or green tea- eight bags
• Scoby for every jar
• Glass jar
• Stock pot
• Funnel
• Bottles
• Coffee filters
• Optional flavoring

Preparation:

First, boil the water, take it away from the heat and put the sugar. Next, put the tea and leave it there till the water cools. The time of cooling depends on the size of the pot.

Once the tea is cool, take out the tea bags and mix. Pour the tea into a jar and then add the scoby. Use coffee filters to cover the jar. Use a rubber band to secure them. Leave it from 7 to 10 days so it can ferment. The jar needs to be put at a room temperature, but make sure to put it out of reach of direct sunlight. Check the kombucha and the scoby occasionally. The scoby may be floating, but that is normal. Moreover, you can notice sediment at the bottom, brown stringy pieces and bubbles round the scoby. However, this is normal and means that the fermentation is healthy.

One week later, you may start drinking the tea. Drink one cup per day. Prior to start drinking, make sure to remove the scoby, put it on a clean plate and make the necessary preparations for the next patch.

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