16 Reasons Why Kombucha Works
We have often heard off the positive health effects of Kombucha. Especially for the intestinal flora. In order to understand what makes Kombucha so healthy and what distinguishes it from other soft drinks, one has to deal with the process of preparation.
Kombucha was already known as a healing drink in Chinese medicine more than 2000 years ago. Due to the many different ingredients, Kombucha has a comprehensive effect in the most diverse areas of the human body.
- At the start of fermentation, Kombucha is “only” about sweetened tea.
- The health-promoting substances are only produced over several days of fermentation.
- The contents of the tea are metabolised by the cultures (primarily the sugar).
- In these processes the following products are produced by the microorganisms:
- Vitamin B1 – regulates our fat and carbohydrate metabolism
- Vitamin B2 – regulates the respiratory metabolism
- Vitamin B3, B6 – regulates protein metabolism
- Vitamin B12 – promotes blood formation, cell division and nervous system health
- Vitamin D, K and folic acid – promote the healthy development of bones, teeth and skin
- Iron – important for blood formation
- Yeasts – strengthen the immune system and improve the appearance of the skin
- Glucuronic Acid – The most powerful weapon of the body to detoxify and is produced by the body itself. It binds metabolic toxins, improves connective tissue, strengthens bones and joints, heals the stomach lining and is even said to be helpful in the fight against cancer.
- Glucuronic acid – supports the action of antioxidants, such as vitamin C, OPC, vitamin E, Q10
- Right-rotating lactic acid – strong antibiotic effect, ensures a healthy intestinal flora
- Probiotic lactic acid bacteria – support and build up the intestinal flora
- Various enzymes – strengthening the immune system, anti-inflammatory, wound healing, antiviral and antibacterial effects
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