yakindan bakis: kombucha

kombucha siyah cayin bir scoby (symbiotic culture of bacteria and yeast) yardimiyla fermente edilmesi sonucunda ortaya cikan probiyotik icecege verilen isimdir. en az 2000 yil yasinda çin asilli bir fermente icecek olan kombucha eskiden beridir kanserli hastalar arasinda popular olmakla beraber son zamanlarda saglikli yasamin yayginlasmasi ile birlikte genel populasyon tarafindan da bilinir hale gelmistir. hakkinda son yuzyilda yuzlerce calisma yapilmistir. yapiminda cay, seker ve bir mayaya ihtiyac duyulur, seker ve kafeinin tamami tuketildiginden 10-45 gunluk fermentasyon sonucunda ortaya tamamen sekersiz (ya da cok cok az sekerli) bir icecek cikar. bu icecek fermentasyon sonucunda cikan gaz nedeniyle kendiliginden gazli bir icecektir, icinde bol miktarda yararli bakteri (probiyotik), cesitli enzimler, vitamin ve mineraller bulunur.

dunyanin her yerinde ama ozellikle son donemde kombucha ulasilmasi kolay, evde de rahatlikla ve birkac litresi 1-2 tl gibi bir masrafla yapilabilecek, basit ve cok saglikli bir icecek olarak kabul gorur, amerika’da marketlerde satilir. kombucha’nin sayisiz faydasindan bazilari asagidaki gibidir:
· probiyotikler – saglikli bakteri (bardakta iki milyardan fazla)
· vucudu alkalize eder – ic pH i dengeler, tipki limon ya da sirke gibidir.
· karacigeri detoksifiye eder – mutlu karaciger = mutlu vucut
· acligi kontrol eder – tatli istegini azaltir
· metabolizmayi hizlandirir
· sindirimi iyilestirir – · konnektif dokunuzu yeniden insa eder – artrit, gut, astim ve romatizmaya karsi yardimcidir
· kanseri onler
· kabizligi giderir
· enerji verir – kronik yorgunlukla savasir
· tansiyonu dusurur
· bas agrisi ve migreni azaltir
· bobrek taslarindan rahatlatir
· yuksek antioksidan ve polifenol icerir – kansere neden olan serbest radikalleri yok eder
· gorus kabiliyetini iyilestirir
· egzamayi tedavi eder – cilde surulebilir
· aterosklerozu engeller
· ulserlerin tamirini hizlandirir – h.pylori bakterisini oldurur
· candida ve mantar enfeksiyonunu yok etmeye yardimcidir
· saglikli hucre olusumuna destek olur
· sac beyazlamasini azaltir
· kan sekeri seviyesini dusurur – ani yukselmeleri onler

yapilisi

gereken malzemeler sunlardir: siyah cay, toz seker ve maya. siyah yerine farkli caylar ya da toz seker yerine bal kullananlar var ancak yeni yapmaya baslayanlar kesinlikle siyah cay ve toz seker kullanmali, zamanla fazladan elde olan maya ile denemeler yapilabilir. yedek mayaniz varsa bal ya da yesil cay gibi farkli iceriklerle deneme yapabilirsiniz ancak beyaz seker kullanilmasi sizi cok da korkutmasin cunku uzun sureli mayalamada seker miktari oldukca dusecektir, zaten tadi da zaman icerisinde sirkeye benzemeye baslayacaktir. kombucha tum fermente urunler gibi sicagi sever, soguk havada kuflenmesi soz konusu olabilir, 24-25 derece en sevgigi oda sicakligidir.

genis agizli ve buyukce bir cam kavanoz (ben 3 ltlik kullaniyorum) once sirkeyle calkalanir, sonra kaynar su ile dezenfekte edilir. kavanoza kesinlikle deterjan surulmez, kalintisi bakterileri oldurebilir. kullanacaginiz seker olceceginiz kap, tahta kasik da bu yolla dezenfekte edilir. kavanozun ucte ikisini (3 litrelik kavanoz icin 2 litresini) dolduracak kadar kaynar su eklenir, icine 3-4 poset siyah cay sallandirilir ve birkac dakika cay demlenir. posetler cikarildiktan sonra 2 litre icin cay icin 150 gr seker kavanoza eklenir ve kaynar sudan gecirilmis tahta kasikla karistirilip seker tamamen eritilir. kavanozun ustu kaynar sudan gecirilmis bir tabakla kapatilir ve oda sicakligina gelmesi icin beklenir. 3-4 saatin sonunda oda sicakligina gelen kavanoza once 250 ml eski kombucha cayi (starter) sonra da dikkatle maya (ana, scoby) eklenir. eski cayin eklenme sebebi cayin pHini dusurerek ananin yasamasini saglamaktir; elde eski bir kombucha yoksa biraz sirke de ayni isi gorur ama kombucha daha iyi tabi. kavanozun agzi birkac delik acilmis strec film ya da tulbentle ortulur, karanlik bir mutfak dolabinda ya da havluya sarili halde tezgah uzerinde 15 ila 30 gun arasi bekletilir. daha az veya fazla bekletmek zamanla mayanin gucsuzlesmesine neden olabilir, yedek mayaniz varsa daha fazla ilerlemeyin, ben 90 gune kadar mayalamada henuz yasamadim ancak evimin her zaman 24 derece olmasi ile kuflenme sorunum cok minimal. bu sure icinde cay fermente olur, eksilesir, ana maya yeni bir maya (bebek) olusturur. sure sonunda once kombucha ana ve bebegi kaynar sudan gecirilip sogutulmus bir cam kaba alinir, uzerine biraz kombucha eklenir, hemen yeniden mayalanmayacaksa bu suda 1 hafta bekler ama yeni bir maya daha olusturur. daha uzun beklenecekse arada bir kaynatilip sogutulmus sekerli cay ekleyerek analari beslemek gerekir, boyle birkac tane anayi ayni yerde bekletmeye “kombucha oteli” adi verilir, analar asla buzdolabina konmaz. ya da hemen yeniden mayalama yapilabilir, buna “ardarda mayalama” denir. elde artik iki maya olacagindan iki ayri kavanoz mayalanabilir, yukaridaki islemler takip edilir, her yeni kavanoza 2 lt cay icin 250 ml kombucha koymak gerektigini unutmayin. isterseniz bu asamada arkadasiniza ekstra mayanizi ve biraz kombucha vererek torun sahibi olabilirsiniz 🙂 ben tek seferde hep 4 kavanoz mayaliyorum (4×3=12 litre) ve sure bitiminde 8 anam oluyor. hijyen cok onemli, kombucha kefir kadar dayanikli degil, kuflenmesi sık rastlanan bir durum, bu nedenle yedek ananiz olmasi mantikli. kombuchayi direkt mayalanmis haliyle icemezseniz (ki icemeyen duymadim, gercekten cok lezzetli, eksi elma suyu tadinda oluyor) “ikincil fermentasyon” adi verilen isleme gecebilirsiniz: suzulmus 1 lt kombuchayi 1-2 litre elma-portakal suyuyla karistirabilir, icine meyveler ve maden suyu koyabilirsiniz, disarida bu sekilde 3 gun bekletip, koyduysaniz meyveleri suzup buzdolabina kaldirabilirsiniz. dolapta aylarca bekler. sade kombuchayi dolaba koyarsaniz bununla yeni mayalama yapamayabilirsiniz cunku dolaba giren ana ve kombucha icindeki mayalama yapan bakteriler uykuya gecer, fermentasyon yapmayabilir. son olarak bir kere yapsaniz bir daha vazgecemezsiniz, kesinlikle deneyin.

bu kismi cok uzun oldugu icin henuz cevirmedim ancak ingilizce bilenler icin yararli olacaktir:

Studies show these components will likely show up in your Kombucha:
Acetic Acid is a powerful antibacterial agent. Acetic acid levels will grow higher as the ferment progresses making it virtually impossible for non-Kombucha microbes to contaminate your brew. It’s also responsible for the vinegar-like flavor that Kombucha takes on. Studies have shown that acetic acid can have the profound effect of leveling blood sugar spikes by interfering with the breakdown of starches and sugars.
Amino Acids are the building blocks of proteins. Aside from water, amino acids in the form of proteins make up the largest portion of the human body. In addition to being necessary for building new useful proteins, amino acids are also key players in a variety of other pathways in the body. From neurotransmission to metabolization, amino acids are critical little molecules.
Butyric Acid is made from glucose by several bacterial strains found in Kombucha and also in the human gut.. This friendly acid has been shown to nourish healthy gut cells while seeking out and destroying colonic tumor cells and inflammation in the same breath.
Enzymes are protein molecules that are made from amino acids and serve as catalysts for chemical reactions in the body. For pretty much every chemical reaction that takes place in the bod there is at least one enzyme involved, and in most cases there are many.

Glucaric Acid occurs naturally in a variety of fruits, vegetables and legumes and your body makes a small amount of it. Glucaric acid has been shown to expedite the detoxification of carcinogens, excess hormones and other toxins from the liver. It’s also currently being investigated for its potential in slowing down or stopping the development of different cancers.

Gluconic Acid is a product of the breakdown of glucose by Gluconobacter strains of bacteria that can be found in both your gut and in Kombucha. Gluconic acid is thought to interact with butyric acid to improve GI tract health.

Lactic Acid. Instead of being a dangerous sign of muscle fatigue, as scientists previously hypothesized, lactic acid is now thought to be quite purposefully made by muscles during exercise as a more accessible fuel source to our energy powerhouses: mitochondria. The more fuel mitochondria have, the more work they can do and for longer periods resulting in improved performance.

Niacinamide is a molecule that is shown to have anti-anxiety and anti-inflammatory properties and this little variant is also being looked into for cognition restoration in those suffering from the devastation of Alzheimer’s disease.

Oxalic Acid has a bad reputation. Although it shows up in many health foods such as spinach, apples, raspberries, sorrel and rhubarb, it is the main building block in kidney stones and a very powerful acid that can be toxic at high levels. As with all things, moderation in life is key. Don’t eat too many apples, don’t eat too much spinach and don’t drink too much Kombucha. You know what’s reasonable. Don’t overdo stuff. We talk about reasonable amounts of Kombucha to drink later in this chapter.

Phenethyl alcohol is a natural compound used as a flavoring agent and a non-toxic ingredient in perfumes because of its sweet floral odor. Who would have thunk it? No wonder Kombucha tastes so gooooood.

Propanoic Acid is a powerful anti-mold agent that is used commercially to protect foods. Here is occurs naturally and protects your ‘Buch!

Succinic acid supplementation has been shown to promote neural system recovery and reduce the effects of hangovers by accelerating the decomposition of acetaldehyde, a toxic byproduct of alcohol metabolism. As if that’s not reason enough to want this in your body, succinic acid is a strong antibiotic and an important part of energy production in your body.

A Variety of yeast and bacteria species have been found in samples of Kombucha. Depending on the heritage of the culture, where and how it has been propagated, testing methods and other factors, scientists have found anywhere between one and four different yeast strains and between two and ten species of bacteria in any given culture. That doesn’t mean that more can’t be present in a given culture. Specific assays and isolated samples are limited by design. Whether or not we have found the limits of how many species can be present in a single Kombucha culture, here are some of the species that have been detected.

Yeasts of the genera Brettanomyces, Zygosaccharomyces, Saccharomycodes, Saccharomyces, Candida, Pichia and Schizosaccharomyces have all been identified in samples of Kombucha. Specific species that have been isolated from Kombucha samples include Saccharomyces cerevisiae, Pichia fermantans, Pichia fluxuum,, Candida valida, Candida kifir, Candida lambica, Saccharomycodes ludwigii, Saccharomycodes apiculatus, Schizosaccharomyces pombe and Zygosaccharomyces kombuchaensis.

Bacteria genera that have been isolated from Kombucha samples include Acetobacter, Bacillus, Rothia and Gluconacetobacter. Specific species isolated from within those categories include Gluconacetobacter xylinus, Gluconacetobacter kombuchae, Acetobacter xylinoides, Acetobacter ketogenum, Acetobacter xylinum, Bacillus megaterium, Bacillus amyloliquefaciens and Rothia dentrocariosa.

Vitamin C is essential to the production of collagen in your bod thus making it essential to the healing of wounds, inside and out, and to the maintenance of blood vessels and cartilage. Although most organisms make their own, we are one of the lucky species that don’t. Lucky? Well, not if you’re a pirate and subject to scurvy. But if you have access to Vitamin C-containing foods, they are mostly all delicious in their tanginess. Vitamin C also plays with the big boys of disease. It is gobbled up by immune cells as part of their regiment for fighting infections. It’s a natural antihistamine that dampens inflammation. This little job that Vitamin C does on inflammation has positive implications in a variety of disease including cancer, atherosclerosis, acne, depression, asthma, celiac disease, IBS and countless others. And Vitamin C is also an antioxidant.
B Vitamins are known to be of such vital importance that the US government has mandated their inclusion in staple products like bread. The family of B vitamins is diverse and affects all sorts of systems in your body. Here are the B Vitamins that show up in samples of Kombucha :

Vitamin B1, or thiamin, is used by all living organisms but it is only made by plants, bacteria and fungi. Deficiencies in this nutrient lead to optical, neurological and cardiovascular diseases among others.

Vitamin B2, or Riboflavin, has been useful in the treatment of migraine headaches and anemia. It is also an essential element in the breakdown of fats, carbohydrates and proteins and the production of energy within your body.

Vitamin B3, or Niacin, significantly decreases the risk of heart disease. That’s pretty awesome. Niacin is also helpful in regulating hormones – specifically sex hormones. And you thought it was the alcohol in your Kocktail that heightened your mojo!

Vitamin B5, or pantothenoic acid, is useful in regulating the ratio of good cholesterol to bad cholesterol thus potentially averting cardiac disaster. One version of the Vitamin B5 molecule, called pantethine, decreases levels of triglycerides in the bloodstream; those nasty buggers increase your risk of heart disease too.

Vitamin B12, or Cyanocobalamin, has the very important job of being integral to proper cell maintenance particularly in the blood and in the nervous system. As such, Vitamin B12 can help in the treatment of fatigue, Alzheimer’s disease, breast cancer and anemia.

Caprylic Acid, or octanic acid, has been implicated for use in the reduction of high blood pressure and in the treatment of Crohn’s Disease. Caprylic acid is also a powerful antimicrobial compound that is used to treat various yeast infections such as vaginal or thrush.

Catechins and other polyphenols are found in high concentrations in plants, especially in the leaves. These awesome nutrients prevent oxidation thus they are anti-oxidants. Anti-oxidants have a short lifespan in your body so it is good to take them in every few hours to keep up your supply. Another perk of polyphenols? There is a good amount of evidence that shows catechins and other polyphenols help reduce body fat. Boo yah!

Citric Acid is naturally found in high concentrations in citrus fruits. Even though it is technically an acid, it functions as an alkalizing agent restoring balance to overly acidic body fluids such as blood. As if that wasn’t enough, citric acid is a powerful antioxidant and it also protects the kidneys by binding and removing excess minerals such as calcium that can build up in them.

Decanoic Acid , a/k/a Capric acid, is found in tropical oils such as the super-healthy virgin coconut oil. It has been show that capric acid helps improve the ratio of “good cholesterol” (HDL) to “bad cholesterol” (LDL).

gorsel: upload.wikimedia.org ve draxe.com

ingilizce kisim : http://www.kombuchabrooklyn.com/kombucha-benefits.html