Kt presentation(en5)

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www.kombucha.webnode.com

KOMBUCHA-What is it?

In the whole world millions of people they drink Kombucha tea But after all the Kombucha  What it is?  What is good for ?  How to make it? To these questions I go to try to answer here.

What it is the Kombucha? 1- It is a tea? It is a mushroom? - Both the things and none of them:  Improperly assigned as `mushroom' the culture of the Kombucha is a combination of different elements including lichens, bacteria and yeast, with a great variety of different nutrients and other promotional substances of health.  The “tea” Kombucha is produced placing a “mushroom” in a solution of green tea or black and sugar, during about one week, in way that the sugar almost disappears giving place to a bubbling apple cider-apple species, elixir of very intent health in nutrients that if can produce in house, with costs very low. 2- From where it is that it came?  They say that they had used it in China has about 2.200 years, in its search of immortality. In the Average Age, to it they had invaded China, the samurais had found a village where many centennial people made a normal life. They had discovered that this if had to a tea fermented for a fungus, that it transformed it into an alcoholic, slightly invigoranting drink and with immense benefits for its health and longevity.  They had been the Japanese that had taken it for the remaining portion of the world, over all to the Asian countries where if it became over all popular in Russia, later in Germany and France in XX century, recently in California where already 5 million consumers exist more than. 3- What it contains the tea of Kombucha? When the mushroom is placed in an infusion of sugar tea, its process of fermentation starts immediately. The mushroom goes to feed sugar of course and to produce little of alcohol (less than 1%) and still:  Acid that they help to take off ambient and metabolic toxins of our body before they consume it without however acidifying the blood.

Sérgio Pinho

(sesopi@gmail.com)

 Polisacarídios that constructs the fabric connective strong, cartilage, stimulates the production of cells T and increases the immunity.  Vitamins B and C to give to it resistance, energy, vitality and force to it.  Folic acid that helps to keep its healthful nervous system.  The therapeutically properties of the tea (the green tea is anti-carcinogenic) and its components (caffeine and tanning bark) 4- Who does not have to take kombucha? As any food or supplement, nor all they must take it, nominated:  The pregnant, over all during the last trimester of the pregnancy.  The hemophiliac people also due to heparin (anticoagulant).  In breast-feeding, therefore it can act as a powerful laxative in delicate baby.  The children up to 1 year do not have to take, the others in lesser amount Also it has people that they must take it with care or in smaller doses:  People with problems of kidneys and liver must reduce the doses or drink liquid more to decelerate and to help the purification, therefore not obtaining to process the “garbage” of the detoxification, they can appear other symptoms.  The diabetics must-leave brewing more one or two days depleting the sugar. 5- How to take the Kombucha? It must drink of preference with the empty stomach, diluted in a liquid of its affability.  1ª WEEK - ml/day starts with 70 the 100 (1/3 of cup) 1 time to the day.  2ª WEEK - ml/day increases for 140 the 200 (1/3 of cup 2 times/day)  3ª WEEK - ml/day increases for 210 the 300 (1/3 of cup 3 times/day)  FOLLOWING WEEKS: It can over all go increasing if it has a serious problem (cancers arrive the 1 lt/day) 6- What can I do if I feel some side effects?  As any natural treatment must be had in attention that is possible the occurrence of curatives crises, with migraines, prostration, old symptoms of an illness that not yet cured or a kidney or liver with problems in if exempting of the “garbage”.  It does not discourage! It is natural and until desirable that the organism makes a cleanness the serious one, for this it has to help drinking more water and, if necessary, diminishes or it suspends takes it one days until recouping. 7- How much time shall I drink it? The duration depends on the health state, on average 3 months is necessary to see good results.  In difficult cases or if it adores it as I, it must continue rest of one days after.

Tel: 936 959 200 / 965 590 609

28-02-2013

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www.kombucha.webnode.com

KOMBUCHA-What is good for?

What is good for? Colleen Allen published “a questionnaire” in a forum of Internet for about 650 borrowers of Kombucha in the whole world, with the question: That benefits had had of the Kombucha? - General Benefits (1118 respostas= 26%)

 Almost all related benefits in the level of the sensation of well-being (527) and energy (286), and/or improvements in the dreams (176), concentration (78) and migraines (52)  The aged ones, with more problems of health quickly feel the effect of this tea and make of it a precious aid, over all in the illnesses of 3ª age (Parkinson, arthrosis, losses of hearing), from there to call it the “mushroom the longevity” - Better digestion

(702 respostas= 16%)

 Without a doubt that the felt benefit more was the end of constipation (527), but also 176 notice one better digestion.  Natural symbiosis different ferments and bacteria, the Kombucha is a true regenerative PROBIOTIC of the bowel flora, reconstructing the intestinais friendly bacteria.  It has had resulted on the gastric ulcers, the colitis as well as the inflammatory illnesses of the intestine (DII). - Increase of Immunity (676 resp.= 16 %)

 The felt benefit more was the resistance the grippes and cooled (533), but also they mention the relief of the allergies (124) and the increase of cells T (20, very important in the cases of been)  It has impressive stories of improvements in “incurable” illnesses of the imunitary system as the multiple sclerosis, lupus, syndrome of cronic fatigue,… - Better skin and hair (494 respostas=12%)

 The general improvements in the skin had been frequent (137) as well as the disappearance of the “liver spots” (111, what if can attribute to the “provoked cleanness” in this agency) and even the lumps. (59)  Impressive also the stories of general improvements in the hair and nails (46), as well as the restitution of its original color (39) and even of its Sérgio Pinho

(sesopi@gmail.com)

growth (26)  It can be used exterior (ointment or maceration of the mushroom) to prevent the appearance of wrinkles, treatment of the acne eczema and psoriasis - Better metabolism

(426 respostas=10%)

 The low one of weight was the felt benefit more (195 with the 6 losses below of kg, 39 with superior losses), but also had improvements in the riots provoked for the sugar (hypoglycemia and diabetes - 111) and caffeine (85)  They register many cases of spontaneous loss of celulitis. - Sexual Improvements (306 respostas= 7%)

 The aphrodisiac properties and of stimulation of the libido, have contributed for the current expansion in California (52)  The effect of the menopause are attenuated and many exceeded times (46)  But they are without a doubt was the reduction and menstrual end of menstrual pains (124) or daily pay - (85) the most related - Little reumatismo /artrite (273 resp= 6%)

 Perhaps, second varied certifications, this she is one of the areas where the effect is more impressive. To the end of little time rheumatic pains are attenuated gradually keeping these improvements while the tea will be being overcome - Little cancer

(182 respostas= 4%)

 The orientals, drinkers of green tea, present minor cancer index, therefore this tea inhibits the formation of a powerful carcinogens (nitrosaminas)  Beyond the formations small cancer of the skin that had disappeared (78) and of the reduction of the collateral effect of the chemotherapy (33) it has cases of remissions in cancers of the prostate, bones, and others for less than 1 year (20), up to 5 years (39) or more (13) - Better circulation/blood (111 resp.= 3%)

 They notice the regeneration of the cellular walls the reduction of arteriosclerosis, the stabilization of the levels of sugar in the blood and benefits in the coronary illnesses and recovery of strokes.

Tel: 936 959 200 / 965 590 609

28-02-2013

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www.kombucha.webnode.com

KOMBUCHA-How to make it?

How to make the Kombucha? Kombucha is so easy to make, that it is difficult to believe…: It prepares the tea - the sugar adds - leaves to cool - the culture places and a little I add - leaves at rest about one week. 1- That amount I must prepare of each time?  On average two liters (average consumption for 10 days) for person, half arrives in 1ª week 2- Which are the ingredients?  For each liter of Kombucha, beyond a culture of the Kombucha for bottle:  “Good” water ......... (1 lt)

 Sugar (80 the 120 gr. = the 4 6 spoons soup) * If you use honey (2.soup) or 100 ml of boiled must of malte or uses more sugar, (7-9 c.soup)  Tea… (2 the 3 sachet or 2 c.tea =4 the 5 gr.) * The cologne prefers the TEA (black, green, red), some plants give a good flavor: Ginseng, Bancha, Pu-Her, white Tea, Rooibos. It must prevent the perfumed teas and oily

Distilled vinegar (60 ml - of apple it is good)

* if it will not have 10% of Kombucha tea to acidify and to prevent the mildew

Sérgio Pinho

(sesopi@gmail.com)

* Metal containers of another type, over all ALUMINUM OR IRON, are unsatisfactory and they never must be used why the acid ones formed can react with the metal.

 Open-jar of glass (of preference) with nipple and a short while superior capacity; * It uses transparent and colorless glasses, therefore kombucha reacts with the ink, also enamel, teflon, porcelains and plastics (over all PVC)

 A cloth of cotton and an rubber band to arrest it to the nipple (or a porous paper napkin, or a net that cookers put in their hair)

* Of filtered preference, mineral or of source, little limy (ph > 7,5), without chlorine (harmful).

3- What utensils I need?  A steel pan to boil the water for the short while bigger tea that the indispensable one

4- What special care shell I have to run it well?  It only keeps and it leavens in transparent and colorless glasses of preference;  It uses the steel to make the tea, never aluminum;  It does not use the microwaves to make the tea;  It does not use no type of utensil (rings) of metal in contact with “the mother”;  Hygiene is basic (utensils and hands)  The container of fermentation does not have to be in contact with the NICOTINE. 5- How is prepared the tea? It only has some differences in relation to the normal preparation:  The infusion time is superior: 5 the 10 min  It dissolves the sugar (before or after the tea) with a resistant plastic spoon well  If you don’t use little bags, filter the tea with a strainer or fine cloth. 6- When I can put the “mushroom”?  It leaves to cool to an ambient temperature (covered).

Tel: 936 959 200 / 965 590 609

28-02-2013

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www.kombucha.webnode.com

KOMBUCHA-How to make it?

 It pours the solution in a glass container  It adds about one tenth (=1/2 cup lt) of Kombucha that kept of the previous preparation (or a little of vinegar (of apple it is better) if will not have “adds it” of Kombucha. 7- When is it ready?  The fermentation must last of 8 the 14 days, in a average temperature  It keeps it quiet in a warm place, far from tobacco, sun, kitchens, WCs and plants.  With the time it will know for I smell it and flavor (turned to vinegar candy or) if not yet has or if the time exceeded  Before the predictable end it must prove (with a spoon or straw) and/or smell, to see if it is in the point  Soon it goes to appear in the surface of the pot a “white cream” (the “baby of Kombucha”) that centimeter of thickness can go until ½, that will give to duplicate the production (or to give to a friend)  If to the end of 8 days not to appear a new mushroom, or if to appear mould, the fermentation was not become fulfilled normally, lies down except everything and recommences with another one.

9- How to select the flavor of the Kombucha?  It keeps it some days in the bottles it are of the cold, good closed.  The taste also can vary with: - the sweetness of the tea - the type of used tea - the days of fermentation. - the used water 10- How to preserve the Kombucha?  It must keep the drink in a cool place, covered well.  In the summer or when opening puts it in the refrigerating to not ferment.  The mushroom in the freezer with a little of Kombucha can itself be kept 11- How much time lives a mushroom?  The life of a mushroom walks to the return of 3 months, until it is each darker time until taking the color of chocolate and the spongy consistency.

8- How to remove the Kombucha?  With the clean hands, it removes the mushroom and it deposits it in a plate  It pours the drink in bottles, filter with a clean cloth, closes them with firmness.  It cleans the culture with a little of the Kombucha, the cells deceased at least 1 time for month.  It takes off the sediments deposited in the container of fermentation  It keeps about 10% 20% of the next departure (1/2 the 1 cup)  It places cold new tea already (to see 5) in the jar and adds the culture immediately

Sérgio Pinho

(sesopi@gmail.com)

Tel: 936 959 200 / 965 590 609

28-02-2013

(4)


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