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Kombucha: millennial tea for a healthier life
If you are already a natural lifestyle fan and you like news, you may have heard of kombucha (pronounced "kombutchá"). In fact, despite being up, the drink is not a bit new, since "its origin had the first reports recorded in 221 bc in China," according to nutritionist Elaine de Padua. However, it is only now that it has become popular, thanks to the movement of many people in search of a healthier life.
The complicated name drink, whose appearance is similar to a natural soda, is fermented acid flavored tea and sweet. "Kombucha is the result of a culture of microorganisms called kombucha mushroom, zoogleia or biofilm," says nutritionist Natasha Barros.
It is also very common to find on the internet this culture being called "scoby" and its appearance is similar to of a sticky pancake, which can be a bit strange at first glance. "The drink is fermented by a mass of microorganisms present in teas such as green, mate or black and is mixed with water and sugar," Elaine explains.
Benefits of Kombucha
Consuming this drink can bring diverse benefits to the Natasha explains why: "Kombucha is probiotic and has a high content of antioxidants, as well as many B-complex vitamins. This drink is actually a strategic combination of good bacteria and yeast."
In addition, the drink helps the prevention and recovery of joint damage and, thanks to the vitamins and probiotics present, can also be quite important for the immune system. "It does a kind of 'cellular protection' in case of inflammation and decreased defenses." Eliane adds that probiotic drink helps in improving the skin and helping the digestive process. to weight loss, to detoxify the body, improve intestinal function, absorption of nutrients and decrease of allergy and food intolerances. "Another positive point is the energy that the drink offers in the day to day when consumed regularly. "This is due to the iron resulting from fermentation, which improves the transport of oxygen in the blood, and the teina, which is the equivalent of the caffeine in tea," adds Natasha.
How to have your kombucha
scoby, kombucha - Photo: Thinkstock
The most common way to get a small colony is by donating it, knowing someone who already has kombucha. This system is the same followed by those who have kefir once they grow and multip If you do not know anyone who has it, it is worth to join groups and internet forums where people who are drinkers are gathered. Who knows, does not end up finding someone from your neighborhood who can donate?
How to consume Kombucha
Because it is probiotic and have such powerful properties, the drink should be consumed in a controlled manner. Elaine recommends caution in quantity: "It is important to remember that consumption should not exceed 300 ml per day in adults," she says. In addition, start with smaller amounts and increase consumption over the course of days.
There are many recipes on the internet about making kombucha tea, and even people who donate the scoby usually instruct those who receive the donation on how to perform the procedure which may be somewhat complex. The process basically consists of letting the scoby fermenting into the sweetened tea for a few days.
The time required will vary according to the temperature of the place where you live and you must experiment until you notice that the drink has gained a taste slightly sour and sweet, pleasant to drink. When the beverage is brewing too long, the tendency is for the taste to look like a vinegar and this is a sign that it is not good for consumption.
"Kombucha may be harmful to hemophiliacs and pregnant or breastfeeding women." During breastfeeding, it can act as a potent laxative in the baby's digestive system, which is harmful. it is contraindicated for diabetics, pregnant women, infants, hypertensives, people with gastric problems and children under 6 years of age, "says Natasha. >
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