The fungal disk first expands on the surface of the tea, and then it thickens. If kambucha is cultivated properly, it grows and sprouts.
During the process of fermentation and oxidation, kombucha acts with a variety of complex reactions in the tea.
The fundus feeds with the sugar in the tea and produces other valuable substances, which are part of the kombucha liquid: glucuronic and lactic acid, vitamins, amino acids, antibiotic substances … This is why this tea fungus is considered as a real biochemical factory.
What does kombucha -- liquid contain and which effects does it provide?
Kombucha contains several times more vitamin C than lemon. Regarding the B vitamins group, kombucha contains: B1, B2, B3, B6 and B12. It also contains various enzymes. It is especially important to accentuate the presence of lactic -- L acid, which can reach up to 3 ml in a liter.
The most important component is the glucuronic acid, found in large quantities in kombucha extract. Modern science has not managed to synthesize this acid yet. Healthy liver produces it to purify blood. It is also called “chief cleaner” of toxins occurring in the metabolic process, and it also cleans all harmful substances entered through food, air, water, etc…
Captured toxins are removed irreversibly by bile and intestines, and kidney and urine also participate in this process, removing this substances in the form of glucuronides.
Under normal conditions healthy liver secretes glucuronic in sufficient quantities, and the problem occurs when our body is burdened with increased amounts of toxins from the external environment.
In this case our liver fails to produce sufficient amounts of this acid and this creates favorable conditions for cancer and other degerenative diseases.
The antibiotic component in kombucha-liquid is an acid with enhanced antibiotic and partial antiviral activity.