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In the east it is called Kombucha.
This is a mushroom that grows in an aquatic environment (jar) and resembles a yellow-brown cake. Its upper surface is smooth, slippery, and the lower one is constantly increasing in size. If growth is not limited to a jar, then the mushroom can grow up to 100 kg. The liquid in which the fungus lives turns into a sweet and sour drink. It well tones, invigorates and refreshes. Soviet doctors paid much attention to the study of a unique organism. Research papers have been published confirming the effectiveness of the kombucha drink against stomatitis, atherosclerosis and infectious diseases.
The mushroom was brought to Russia after the Russo-Japanese War and became popular for its unusual taste and useful qualities. According to legend, it was Kombucha that was used by a healer to treat the Japanese emperor. The drink was known even before our era. It is also mentioned in the manuscripts of the Jin Dynasty, as a drink that cleanses from poisons. From Japan, it penetrated to the Far East, then to Russia and then spread throughout Europe.
The fungus can only grow while in a liquid nutrient substrate — a weak sweetened tea leaves. Under favorable conditions, fermentation processes are launched in it. Sucrose is hydrolyzed to simple carbohydrates — glucose and fructose.
It is proved that the drink contains:
1. Polysaccharides
2. Acetic, malic and succinic acid
3. B vitamins
4. Ascorbic acid
5. Manganese
The medicinal properties of kombucha allow the drink to be used in traditional medicine to combat various diseases.
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