Kombucha- an ancient wisdom, not a new-age fluff

According to the perspective of evolutionary biologist, we are dependent of bacteria for many aspects of our existence and functionality. Fermentation is the guide to the microbial development so that we encourage certain kind of microbes and at the same time discourage growth of other kind of microbes by manipulating environmental condition. For millennia, people around the world have experimented with several herbal and nutritional detoxification techniques to accelerate the removal of toxins. The approach taken by all these therapies is that debilitating illnesses are systemic, not local; that they involve the entire body. By embracing the magical ancient art of fermentation, which is indeed the hard work of billions of tiny microorganisms, we can make the food better for us. The most fruitful outcome of this art was “Kombucha or the wonder
mushroom tea”. Kombucha’s origin story is quite mysterious; however, its therapeutic benefits have been studied for more than a hundred years by scientists, biologists, and doctors around the world.

Kombucha is a refreshing fermented drink made with tea, sugar, and a starter culture (SCOBY); very well known for its detoxifying and energizing properties. Sugar and caffeine get consumed with time, and very little is left in the harvested drink. Kombucha is one of the most important and prolific categories of ferments from a nutritional, food-storage and medicinal standpoint. It strengthens the Gut flora and nourishes whole body. Kombucha doesn’t cure specific ailments; rather, it gives the body the opportunity to return to balance so that the immune and other physiological systems function more efficiently.

According to the research data, Kombucha improves health and vitality in following ways

  • It is known that Tea ( Black / green) contains polyphenols, alkaloids, amino acids and antioxidants that nourish the body and support longevity. Kombucha makes these nutrients more bioavailable through the magic of fermentation. Easy and effective absorption of these nutrients can benefit overall health significantly.
  • The unique strains of bacteria and yeast adds vitamins, enzymes and healthful postbiotics to Kombucha by feeding on sugar, tannin and caffeine. Yay, Bonus!
  • In addition, the antimicrobial effects of kombucha are often attributed to its low pH, which wreaks havoc for pathogenic organisms (bacteria, viruses, fungi etc.)
  • Moreover, Kombucha’s nutritive and immune-supportive properties encourage the body to release long-held toxins that have built up. If Kombucha is consumed daily (200-400 ml/day), then beneficial flora or gut-probiotic, and essential organic acids will initiate a process of detoxification.
  • Kombucha is an adaptogenictonic- encourages homeostasis (balance), improves body’s ability to reduce negative stressors, boost immunity and energy.
  • Gluconic and glucuronic acid in kombucha, bond with toxins in the liver, transforming them from fat soluble to water soluble so they can be flushed out through urine.
  • Amino acids like glutamic acid and proline are strong antioxidants, help the body to eliminate free radicals, which can damage tissues.

So make Kuezo Kombucha a routine. Drink wise, think wise.
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