August 17, 2016

Kombucha - Chinese secret of longevity

What is Kombucha?


Kombucha is a fermented Chinese beverage that looks like a gelatinous disk that forms on the surface of the nutrient solution made of a mixture of green and black tea and sugar.

The process through which passes kombucha is called fermentation and during this process creates extremely important nutrients that are necessary for organism. In the food we use every day, there are significantly less important nutrients than in the Kombucha.


Of the important substances that kombucha contains and that give it therapeutic qualities are two acid - glucuronic acid and lactic acid, proteins, then the B complex vitamins (folic acid, niacin), vitamin C, essential amino acids and antibiotic substances.


Who is the official ancestor of combucha?


The Far East is an ancient guardian of this miraculous life elixir, and it shall be considered that combucha have been used by Japanese warriors still 2 500 years as a life force and as a elixir of youth.

It was considered that kombucha provides physical strength for fights, but also an inner mental strength which in Japanese tradition is really respect.

Ancient Zen warriors used the extract of kombucha to experienced incredible longevity, vitality and youthful appearance.

What makes combucha universal for human health?


One of the most important substances that are found in kombucha is glucuronic acid, which can not be artificially synthesized.

Under natural conditions, the glucuronic acid is produced in the liver of a man, but its concentration is small, due to the entering of food that contains a lot of toxins, pesticides, antibiotics. All metabolic process must pass through the liver, and due to overload, liver is not able to produce sufficient quantities of glucuronic acid.


Kombucha is a perfect fit in this whole story, due to the  high content of glucuronic acid.

With its high concentration of glucuronic acid, PXD EXTRACT kombucha purifies the blood, and thus the liver regenerates and relaxes. As a result, leads to boosting immunity, reducing the risk of disease and increases the natural vitality and energy.

Why is it important glucuronic acid?


Glucuronic acid that is produced in the liver is important in the process of detoxification, blood purification and in the processes of metabolism. 

It binds all the waste products that are entered through food and also formed during metabolic processes and eliminate them through the bile into the intestine and through the kidneys into the urine, where it is excreted into the environment.

Due to poor nutrition, stress, poor digestion, our liver is overloaded and not able to produce sufficient quantities of this valuable and significant acid. 

The result is a build-up of, waste, in our body, which gradually disintegrates, and leads to consequences in the form of constant fatigue, depression, anaemia, drowsiness, lethargy, loss of appetite. All this leads to a chronic course of serious disorder, not so rare and the emergence of cancer.


Lactic acid in kombucha

Other important substance in kombucha is another acid - lactic acid which belongs to the group of the strongest anti-cancer substances.


What are the Health Benefits of Kombucha?


1. Combucha regulates intestinal activity (particularly stubborn constipations) and normalize intestinal microflora

2. Improves digestion and adoption of food

3. Prevents haemorrhoids

4. Stabilize blood pressure, blood sugar, cholesterol and triglycerides in the blood

5. Increases Reduced levels of iron

6. Increases elasticity of veins and arteries

7. Strengthens microcirculation in the blood (and in the smallest blood vessels that are found e.g. in the eyes)

8. Relieves muscle cramps

9. Removes sand and dissolves gallstones and kidney (purifies and regenerates the kidneys, removing toxins that can accumulate in them due to various drug therapy)

10. Smashing cysts, fibroids and tumour

11. It regulates the function of prostate

12. Lowers body temperature elevated due to various diseases

13. Shows a strong antiseptic effect due to the presence of natural antibiotics (effective for washing festering and infected wounds)

14. Clean the lungs and remove secretions from the airways that occurs in smokers, with colds or bronchitis

15. Pieces restores the natural colour and density (Biotin - Vitamin H helps in reducing gray hair and hair loss. This is the reason why the biotin appears as an integral part of many shampoos)

16. Tightens and enhances the appearance of the skin, restores the mucous membrane

17. Increases energy at athletes and people exposed to physical and mental activities


How to prepare Kombucha tea ?


Of the important substances that kombucha contains and that give it therapeutic qualities are two acid - glucuronic acid and lactic acid, proteins, then the B complex vitamins (folic acid, niacin), vitamin C, essential amino acids and antibiotic substances.

Ingredients:

- 2 teaspoons mixture of green or/ and black tea

- 5 tbsp sugar

- Kombucha Tea Starter Culture (also known as a SCOBY, mother, or mushroom )

- Unfluoridated, Unchlorinated Water


Preparation of kombucha tea

1. Boil 32 fl.oz of water and add 2 teaspoons of tea blend. Cover the bowl and let stand for 15 minutes.

2. Strain the tea through a tea strainer or remove the tea bags.

3. In lukewarm tea, add 5 tbsp of sugar and stir until sugar is dissolved.

4. Cool tea to a temperature of 68º - 77º (20-25 ° C)

5. When the tea has cooled, put it in a glass jar, not in a metal container.

6. If you prepare Kombucha tea right the first time, add the tea liquid that you got with the culture. For all the following preparations always keep enough Kombucha drink to add about 10% of the quantity to your new product as a "starting fluid.

7. In a pot, add the Kombucha Tea Starter Culture.

8. Do not close jar with the lid; always use a linen cloth or light cloth. The fabric must be sufficiently clear that the failure air, but not too open because fruit flies can enter in a jar.

9. The fermentation process should last 8-12 days, depending on temperature. The higher the room temperature -the faster is fermentation. The period of 8-12 days is only approximate.

Kombucha culture needs a warm and quiet place and it must not be moved. The temperature of the tea should not fall below 68º nor rise above 86º. The ideal temperature is 73.4º and 80.6 °. The light is not required for the fermentation. Culture also thrives in the dark. The culture may be damaged by exposure to strong sun light. 

During the fermentation process the yeast dissolves the sugar and converts it into gas (CO2) and various organic acids and other ingredients. The combination of these processes gives the Kombucha beverage its characteristic flavour.

10. The infusion is at first sweet but this sweetness disappears as the sugar is broken down. At the same time begins to develop sour taste as a result of bacteria, so it is a transition from sweetness to sourness. If a slightly sweet drink, fermentation has to be stopped earlier. For dry or slightly acidic taste fermentation lasts longer.

11. When the tea has attained the right degree of acidity (pH 2.7 to 3.2), depending on individual taste, with clean hands, remove the combucha culture from jar. Clean the culture under cold or lukewarm water. Fill new tea into the jar and add the combucha culture immediately. Be aware of right temperature of the tea.

12. Pour the beverage into bottles, which should be filled to the brim. Approximately 10% save it for the next batch. Jars tightly close. It is necessary to strain the fermented beverage through a cloth. A certain amount of sediment is normal. This is due to the growth of yeasts, which produced the gas which aerates the beverage. It is believed that yeast has some positive effects on the human body.

13. The drink has an agreeable taste. The taste is sparkling, slightly sour and refreshing. It is normal to drink three glasses a day; one glass on an empty stomach in the morning, another glass after lunch, a last glass a short time before going to bed.


Council plus:

1. In the process of obtaining kombucha is best used white sugar, because through fermentation, it is broken down into glucose and fructose.

2. Honey should not be used in the preparation of kombucha because of possible interactions with yeasts and bacteria, which can produce and toxic effect.


Who can use an extract of kombucha?


Kombucha extract has a wide range of action, so it can be used by both children and adults, healthy and sick, people who are taking chemotherapy or using drugs.

The only drawback is that kombucha because of the sugar content is not recommended for diabetics.

Kombucha extract is excellent muscle stimulant for athletes, because during the first 15 minutes of consumption, increases blood flow to muscles and supplying oxygen.

It is used alternatively in the fight against cancer, hepatitis B and C, cirrhosis, leukemia and in the treatment of various addictions.


What are the prescribed doses for taking kombucha?


Preventive dosage - take 2-3 teaspoons extract a day

In severe illness - 3 tablespoons daily

In case of cancer: a jar (8 oz) per day

It is recommended that you do not infused liquid ( water ) 30 minutes before taking extract, and 30 min after administration of the preparation required to drink 2 glasses of water for faster detoxification of the organism. When consuming the combucha extract, it needs to be to keep for 2-3 minutes in the mouth before it swallowed.