Kombucha – homemade booster!

What is “kombucha”?
It is a sweet and sour drink made of tea, sugar and tea mushroom (Japanese mushroom). When ready to drink – ripe, it should be slightly sour – “a’la ice tea”.

Only advantages – no disadvantages:
– strengthening the immune system, due to the huge amount of natural probiotics,
– rich in vitamins B1, B6, B12, C, proteins, fats, polyphenols and minerals
– mine, due to the fact that it is made on the basis of green tea, has an additional antioxidant effect,
– detoxifying effect – contains glucuric acid, which combines with toxins and drug metabolites, toxins are captured and excreted from the body,
– contains acetic acid, therefore it has an antimicrobial effect,
For whom?
For everyone!
Not only for those who are already struggling with metabolic diseases, but also for those who are interested in keeping their body in great condition! Drinking kombucha can help with:

• type 2 diabetes problems, 
• hypertension,
• mental health,
• strengthening the immune system,
• rebuilding the intestinal flora after antibiotic therapy,
• reducing liver inflammation.

How to drink?
Kombucha has a strong effect on the whole body, so you should drink it gradually, increasing the dose, starting, for example, with one tablespoon a day, slowly increasing the number of teaspoons. At the very beginning, symptoms such as headaches, vomiting or nausea may appear, which result from the processes of excreting toxins and cleansing the body. A safe dose of kombucha is no more than 100 ml per day.

ps. Please don’t buy ready-made, pasteurized kombucha. Pasteurization kills the good bacteria and most of the vitamins, so there is no such health-promoting effect as homemade.