A little bit about the origins
.The natural habitats of the tea mushroom have never been discovered. Since the fungus cannot live in plain water, scientists assumed that it appeared in some body of water, and the fungus developed thanks to special algae that give the water a resemblance to the chemical composition of tea. But in Mexico, tea mushroom is grown in artificial ponds, generously adding finely chopped figs. In this case, the habitat and developmental environment is the usual fermented juice.
There is a suggestion that the Chinese were the first to use tea mushroom back in the 3rd century BC. From China, the mushroom traveled to Japan, then to Korea. In Russia it appeared only in the middle of the XIX century.
At first, the mushroom was used only for making tea kvass - it perfectly quenched thirst. Then the study of its medicinal properties began.
The name changed several times - it was called tea mushroom, Volga mushroom, sea mushroom, Manchurian mushroom, Japanese sponge, Japanese uterus, tea kvass and just kvass. The Japanese still call it "kambucha" to this day.
In European countries, the mushroom was grown in special cuvettes, sometimes to huge sizes and weighing more than 100 kilograms.
A full scientific description of the tea mushroom was given by German mycologist Hans Lindau in 1913. The fungus was named Medusomycetes for its external resemblance to a jellyfish. Yeast fungi and acetic acid bacteria work together to create a huge yellowish-brown colony. The lower part is a sprouting zone with many downward hanging filaments, the upper part is shiny and dense. In the lower part and the interaction of sugar solution and tea brew takes place, as a result of which a healing drink - a real treasure trove of useful substances - is born.
Chemical composition of tea mushroom
The main composition is acetic acid bacteria and yeast fungi. It is their combination that provides the mushroom with its valuable medicinal properties.
Vitamins
.Vitamin A: 0.04 to 0.12 mg (human daily requirement is about 1.5 mg). Its deficiency in food is manifested by impaired function of the organs of vision (up to the appearance of "chicken" blindness), reduced resistance to infectious diseases, keratinization of the mucous membranes of a number of organs and skin. Vitamin A is most rich in cod liver and slaughtered cattle, chicken egg yolk, cream, butter, fish oil. Provitamin A - carotene is the substance from which the human body synthesizes vitamin A. It is found in fairly large quantities in carrots, sweet peppers, sea buckthorn, rose hips, green onions, parsley, and sorrel. There is also provitamin A in apricots, spinach, lettuce. An adult should get 1.5-2.5 mg of vitamin A per day, with two-thirds due to p-carotene.
Vitamin B1(thiamine):about 0.1 mg (human daily requirement is about 1.5 to 2.0 mg). Vitamin B1 prevents nervous disorders, in high doses has analgesic properties. It is found in many plant and animal products, but thiamine is most abundant in yeast, coarse bread, leguminous vegetables, kidneys, liver, brains of slaughtered animals, beef, lamb and egg yolk. Deficiency of this vitamin in the dietary intake is manifested mainly in one or another dysfunction of the muscles and nervous system.
Vitamin B2(riboflavin):0.15 to 0.3 mg (human daily requirement is about 1.5 mg). Vitamin B2 is the key to vigor and good mood.
Vitamin B6(pyridoxine):about 0.1 mg (human daily requirement is about 2.5 mg). Lack of vitamin B6 in the body leads to deterioration of the human nervous system. Pyridoxine, importantly, promotes more complete digestion of proteins. It is found most in meat, liver, milk, cheese, cottage cheese and chicken eggs. Quite a lot of riboflavin in the pods of legumes, in the germ and shells of wheat, rye, oats. Deficiency (hypoavitaminosis) of vitamin B2 leads to headaches, decreased appetite, fatigue; in more severe cases it manifests itself in undesirable changes in the conjunctiva of the eyes, skin, and nervous system.
Vitamin B12(cyanocobalamin):about 0.005 mg (the daily requirement for an adult is about 0.002 mg, for a pregnant woman - 0.003 mg). In the human body, it takes part in many metabolic reactions. With its deficiency in the diet can develop a severe form of anemia - pernicious anemia. Found in milk, cottage cheese, cheese, meat, liver of slaughtered cattle and some fish.
Vitamin PP (niacin):about 1 mg (daily requirement is 15 to 20 mg). Deficiency of this vitamin turns out to be the cause of diseases of the skin, gastrointestinal tract and nervous system. Participates niacin, or as it is sometimes called, nicotinic acid, in the formation of hemoglobin of red blood cells. The most available sources of niacin are coarse flour bread, cereals, liver, heart, kidneys, meat from slaughtered cattle, leguminous vegetables, fish. It is especially abundant in brewer's and baker's yeast and in dried porcini mushrooms.
Vitamin D 0.05 mg (daily requirement is 0.0025 to 0.01 mg). This vitamin strengthens teeth and bones, inhibits the development of inflammatory processes, increases concentration. Able to be synthesized in human skin, but with mandatory exposure to the sun or ultraviolet (quartz) irradiator. Of course, this vitamin also comes with food, but in relatively small amounts. The most vitamin D is found in egg yolk, liver of slaughtered cattle and butter. In violation of vitamin D synthesis and irrational nutrition primarily affects bone tissue, as hypoavitaminosis D is manifested by a decrease in the amount of this tissue obligatory for its mineral substances. In children, this condition is called rickets. In adults, it is accompanied by muscle laxity.
Carotenoids: 0.02 to 0.06 mg. In the body, carotenoids are converted into vitamin A.
Micronutrients
.Calcium is essential for the stable functioning of the nervous system, for the prevention of osteoporosis. And of course, we all know that when there is a lack of calcium in the body, teeth begin to crumble, nails begin to chip, and bones become more brittle.
Calcium is directly involved in the most complex processes, such as blood clotting, maintaining the proper balance between excitation and inhibition of the cerebral cortex, the breakdown of glycogen, maintaining the proper acid-base balance of the internal environment of the body and the normal permeability of blood vessel walls. In addition, a prolonged lack of calcium in the diet undesirably affects the activity of the heart muscle and the rhythm of its contractions. The diet of a healthy adult should contain 0.8 to 1 g of calcium. The need for it increases during pregnancy, breastfeeding, and in the treatment of bone fractures. High calcium content is also characterized by milk, cottage cheese, cheese, soybeans, horseradish, parsley greens, onions, apricots and apricots, apples, dried peaches, pears, almonds, egg yolk.
If the body is prone to increased blood clotting and the formation of blood clots in blood vessels, the amount of calcium-rich foods in the diet is reduced.
Iodine normalizes thyroid function. Almost half of all the iodine in the body is found in the thyroid gland, as iodine is an essential component of the hormone it produces, thyroxine. With prolonged iodine deficiency in the diet, thyrotoxicosis develops. Quite a lot of iodine in seaweed, squid, shrimp, sea fish. It is also found in baked goods, fruits, vegetables, milk and dairy products. With a deficiency of iodine in the diet, the metabolism of vitamin C is disturbed, and the number of red blood cells decreases.
Zinc. Tea mushroom, among other things, promotes the absorption of zinc already present in the body. Zinc is part of a number of important enzymes that ensure the proper course of redox processes and tissue respiration. The specific effects of long-term dietary zinc deficiency are primarily decreased function of the sex glands and pituitary glands of the brain. To prevent this from happening, a healthy adult should get 10-15 mg of zinc daily with food. In addition to tea mushroom, a lot of zinc is found in goose meat, beans, peas, corn, beef, pork, chicken, fish, and beef liver. There is also zinc in milk, apples, pears, plums, cherries, potatoes, cabbage, beets and carrots.
Other health benefits
.Glucuronic acid. Acetic acid fermentation microbes convert sugar into non-volatile glucuronic acid. This acid in excess of calcium salts, combining with sugar, settles at the bottom of the vessel in the form of crystals. Has the most beneficial effect on the body, has a detoxifying effect.
German physician Valentin Köhler researched glucuronic acid by giving cancer patients a tincture of tea mushroom. Koehler noted the absence of new metastases in patients, cessation of weight loss, improvement in general health that allowed patients to get out of bed, restoration of interest in the world around them, and limiting the use of painkillers.
Folic acid is of great importance in slowing down the aging of the human body and protecting it from cancer. Folic acid is vital for blood renewal and antibody production, very important during pregnancy.
Lactic bacteria (lactobacillus )are responsible for a healthy intestinal microflora.
Yeast-like microorganisms are also responsible for healthy gut flora.
Carbonic acid stimulates the appetite, increases the overall tone of the body.
Polysaccharides cleanse the body of poisonous substances, regulate the level of cholesterol in the blood.
Protein improves mineral absorption.
Alcohol is found in tea mushroom in very small amounts. Prevents the development of cardiovascular disease. In a 15-day infusion of tea mushroom, 0.65 mg of vitamin C was found, and in a 6-month infusion, 4.4 mg.
Ascorbic acid. Studies of the infusion for ascorbic acid have shown that it can be used as a producer of ascorbic acid.
In addition, the mushroom contains:
enzymes: catalase, linase, protease, zymase, saccharase, carbohydrase, amylase, tryptic enzymes;
lipids: sterols, phosphatides, fatty acids;
sugars: monosaccharides, disaccharides;
pigments: chlorophyll, xanthophyll;
purine bases from tea leaf.
This is not a complete list of useful substances of tea mushroom. It has many organic substances of protein nature with properties of catalysts. The whole set of useful substances of tea mushroom plays an important role in metabolism, accelerates chemical processes in the body. In general, the interaction of the entire chemical composition of tea mushroom and forms tea kvass, a unique natural antibiotic, devoid of the side effects of antibiotics artificial.
During research, tea kvass was found to have antimicrobial effects. These properties are due to its accumulation of medusin, a special natural antibiotic. Tea kvass is non-poisonous and resistant to acids and heat. Even in severe forms of stomatitis, Medusin has a therapeutic effect in just five days.
Tea kvass has many beneficial properties. It improves the activity of the gastrointestinal tract, normalizes gastric acidity, quickly cures intestinal infections, including dysentery..
