Kombucha asalin tushen lafiya ne da tsawon rai. Masana suna ɗaukarsa babbar mu’ujiza ce, tunda har yanzu ba su iya tsayar da lokaci da wurin da ya samo asali ba, sun fahimci fasalin ci gaba da bayyana abubuwan da ke da fa'ida. Tare da taimakon wannan shuka, mutane suna shirya abin sha na musamman wanda zai dandana kamar kvass, wanda za'a iya cinye shi cikin sanyi, mai daɗi da zafi.
Kombucha - menene?
Jikin Kombucha yayi kama da jellyfish, launin zai iya zama haske rawaya ko launin ruwan kasa mai duhu. Daga sama yana da laushi da laima, kuma daga ciki ana shimfida shi da tsari. A farkon matakin samuwar, bakin ciki ne na mucous membrane wanda ke iyo akan ruwa mai matsakaici mai gina jiki. Al'adu yana saurin girma da haɓaka, yana cike da kansa duk sararin samaniya kyauta. An san akwatunan lokacin da Kombucha ya samo asali a cikin ganga mai tarin yawa kuma ya kai nauyin kilo ɗari.
Kombucha kwayar halitta ce ta halittun da ta wanzu saboda symbiosis da ke tattare da yawancin yankunan da ke tattare da ƙwayar yisti da ƙwayoyin cutar acid.
Ruwan da ke kewaye da naman sa ya zama kamar abin sha mai ɗanɗano - kombucha. Suna shan shi a cikin tsarkakakkiyar su, suna ƙara lemun tsami ko lemun tsami, tare da zuma da sukari, haɗe shi da ruwa ko wasu abubuwan sha - shayi, ruwan 'ya'yan itace, madara, kayan ganye da kayan ado. Abun ya samo aikace-aikace a cikin maganin gida, kayan kwalliya da dafa abinci. Al'adar ta karbi kayanta na musamman saboda mahimman kayan aiki da samfuran kadarorin ƙwayoyin cuta masu amfani. Ana amfani da naman gwari magani ne kuma ana amfani dashi don magance cututtuka da yawa.
Amfani da illolin Kombucha
Kombucha yana da suna a kimiyance - Medusomycete, wanda mycologist G. Lindau ya ba shi a 1913. Yayin aiwatar da rayuwa, yana toshe abubuwan da suke aiwatar da kwayar halitta. Waɗannan sune acid Organic, polysaccharides, bitamin, giya da esters, sunadarai, abubuwan da aka gano, kwayoyin rigakafi da enzymes. Tare, waɗannan abubuwan haɗin suna da tasirin gaske kan zaman lafiya da lafiyar ɗan adam.
Ruwan da aka samu tare da Kombucha bashi da maganin kafeyin, saboda haka an yarda dashi don amfani dashi a matsanancin zafi da ƙananan matsin lamba. Tana magance ƙishirwa da kyau, sautunan ringi kuma suna kwantar da yunwar.
M kaddarorin Kombucha:
- normalization na metabolism;
- sabuntawa da kuma dawo da jiki;
- hanzarta tsarin farfadowa;
- ci gaban microflora;
- sakamako na maganin rigakafi;
- karfafa rigakafi;
- tasirin antioxidant;
- yana taimakawa rage nauyi;
- lauretic mai taushi;
- maimaita bitamin da ma'adanai;
- kawar da cutarwa mai guba.
Amfani da Kombucha yana ba ku damar amfani da shi azaman magani na lafiya mai lafiya. Yana tsabtace jikin gubobi, yana kariya daga ƙwayoyin cuta da kamuwa da cuta, yana rage karfin jini, yana daidaita cholesterol, yana haɓaka aiki na ciki da hanji, inganta bacci, yana magance tashin hankali da nutsuwa. Babban tasirin warkewa ya sanya ya yiwu a yi amfani da naman gwari ba wai kawai a rayuwar yau da kullun ba, har ma a kan sikelin masana'antu - magunguna, kayan abinci, kayan kwalliya.
Tare da kaddarorin da yawa masu amfani, Kombucha yana da contraindications:
- kasancewar cututtukan fungal;
- increasedara yawan acidity, ba a yarda don amfani da yashwa da ciwan ciki ba;
- gout da ciwon sukari;
- rashin lafiyan dauki da mutum rashin haƙuri.
Fasaha mai tasowa
Game da kombucha kiwo zaka buƙaci mafi sauƙi abubuwa - gilashin tanti uku, zai fi dacewa tare da babban makogwaro, wani ɗan goge ko abinci na goge baki, farin ko sukari mai ruwan hoda, shayi - koren kore ko baƙi, ko kuma shayi na fure ko shayi na ganye. Madadin sukari, ba a yarda da maye gurbin sukari ba.
Yadda ake girma Kombucha daga karce:
- Don girma daga karce, kuna buƙatar freshly brewed shayi na matsakaici ƙarfi a cikin girma na lita da rabi.
- Wajen kusan giram 100-120 na sukari ya kamata a narkar da shayi, ya kamata a sha abin sha kuma a zuba a cikin kwalba na lita uku.
- Don hana gurbatawa da kwari daga shiga ciki, dole ne a rufe wuya da wuyan gogewa ko na goge baki na musamman. Ya kamata a gyara masana'anta tare da igiya ko ƙugiya na roba.
- An saka gilashin a cikin inuwa mai ɓoye, inda zazzabi mai iska yake cikin kewayo daga 22 zuwa 26 °.
Kombucha ba ya son duhu da hasken rana kai tsaye, a cikin yanayi mai sanyi, tsarin ci gaban ya ɗan rage gudu.
A tsawon lokaci, wani fim mai duhu mai duhu mai duhu akan fuskar shayi - wannan shine farkon haɓaka naman gwari. A cikin watanni biyu zuwa uku zai yi isasshen girma, kuma zai yuwu a yi amfani da jiko. Za'a iya tantance shirye-shiryen shigarwar cikin ruwa ta kauri daga naman gwari (aƙalla 2-3 mm) da wari mai daɗi mai daɗi.
Raba Kombucha da kuma namo
Lokacin da naman kaza ya kai kauri daga santimita 4-5, zaka iya fara rarrabawarsa kuma ka canza shi zuwa wani akwati tare da matsakaitan abincin. Don dasawa, ana ɗaukar babban faifai, wanda aka rarrabe a hankali, aka wanke shi aka koma da shi zuwa wani sabon kwalbar lita uku. 
A kan naman gwari, wanda yake shirye don rarrabuwa, yadudduka a bayyane suke bayyane, wanda, har ma tare da ɗan tasiri, kwantar da hankali daga tushe na mahaifiyar daban. Layersananan layuka ana ɗauka mafi inganci da amfani, suna da duhu a launi kuma suna daɗaɗɗe cikin yawa.
Matsakaicin mafi yawan amfani da kayan abinci yana kunshe a cikin jiko, wanda shekarunsa basu wuce wata ɗaya ba. Jiko na naman da ya girma ba shi da fa'ida don amfani.
Kuna iya shuka sabon naman kaza bisa ga jiyan da za a ci abinci. Shaye shayen, wanda aka shirya don kwanaki 5-6, an zuba shi cikin akwati mai tsabta da bushe, ya fashe tare da zazzage kuma ya kasance a wannan hanyar har mako guda. Bayan 'yan kwanaki bayan haka, sabon kwayoyin halitta ya hau kan turbar mai gina jiki. Don hanzarta aiwatarwa, ana bada shawara don ƙara 1-2 tablespoons na apple cider vinegar ga mafita tushe.
Kula da cututtuka na Kombucha
Duk ranakun 3-5, ana shayar da kvass shayi mai ƙoshin sha, kuma ruwan da aka dafa mai daɗin ɗumi a ƙara zafin jiki a maimakon haka. Yawan sukari shine gram 100 a lita 1 na ruwa. Ruwan ya tafasa, an narke sukari a ciki, ana sanyaya shi sannan a ƙara kawai a cikin akwati inda Kombucha ke zaune. Ba a so a yi amfani da ɗanyen ruwa, tunda ya ƙunshi gishiri da yawa da ƙazanta waɗanda ke lalata ƙanshin abin sha da haɓaka.
Tsananin shayi yana shafar yanayin naman gwari. Idan an kara sukari kai tsaye a cikin kwalbar, to, zai iya samun konewa ya mutu.
Yadda ake kulawa da kombucha:
- Kowane kwanaki 3-5, wajibi ne don magudanar da jiko kuma cika akwati tare da matsakaici na matsakaici.
- Don kiyaye naman naman kare da lafiya, ya kamata a wanke shi cikin ruwa kowane watanni 2-3.
- Jigilar laka na ɓoye alama ce mara kyau, ƙazantattun abubuwa suna rage inganci da kyan kayan magani na abin sha.
- Dole ne naman sa ya kasance koyaushe a farfajiya. Idan naman kaza yana da duhu sosai kuma ya faɗi ƙasa, wannan yana nuna cewa bashi da lafiya kuma yana iya mutuwa.
- Ka'idojin jiyya masu sauki ne - yana da tsabta kuma yana da kyau kulawa. Ruwan abinci mai gina jiki a cikin kwalbar zai iya kaiwa 2/3 na jimlar girma saboda naman kaza yana da damar samun ci gaba da haɓaka.
Sanin yadda ake girma Kombucha yadda yakamata, zaku iya jin daɗin abin sha na yau da kullun wanda ya haɗu da babban fa'idodi, inganci da dandano!
