{"id":6498,"date":"2016-07-06T19:11:05","date_gmt":"2016-07-06T17:11:05","guid":{"rendered":"https:\/\/resibo.pl\/blog\/?p=6498"},"modified":"2016-07-06T19:11:05","modified_gmt":"2016-07-06T17:11:05","slug":"kombucza-herbaciany-probiotyk","status":"publish","type":"post","link":"https:\/\/resibo.pl\/blog\/kombucza-herbaciany-probiotyk\/","title":{"rendered":"Kombucza &#8211; herbaciany probiotyk"},"content":{"rendered":"<div class=\"vgblk-rw-wrapper limit-wrapper\">\n<p dir=\"ltr\" style=\"text-align: justify;\"><span style=\"font-size: 10px;\"><em>\u017cr\u00f3d\u0142o: http:\/\/commons.wikimedia.org<\/em><\/span><\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">Jest wiele probiotyk\u00f3w, czyli substancji zawieraj\u0105cych \u201cdobre bakterie\u201d, szczepy, kt\u00f3re zasiedlaj\u0105 nasze jelita, wspomagaj\u0105c trawienie. Znajduj\u0105 si\u0119 one w kiszonkach (kapusta, og\u00f3rki, kimchi) oraz fermentowanym nabiale (kefir, jogurt). Kolejnym \u017ar\u00f3d\u0142em tych dobroczynnych substancji jest kombucza (kombucha), zwana r\u00f3wnie\u017c grzybkiem herbacianym lub japo\u0144skim.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">Kombucza wygl\u0105da jak skrzy\u017cowanie meduzy z lataj\u0105cym spodkiem. Przyjmuje kszta\u0142t naczynia, w kt\u00f3rym aktualnie rezyduje. Technicznie nie jest grzybem lecz organizmem symbiotycznym &#8211; koloni\u0105 bakterii i dro\u017cd\u017cy. Hoduje si\u0119 j\u0105 w szklanym, sterylnym naczyniu wype\u0142nionym s\u0142odzon\u0105 herbat\u0105. Grzybek \u201cprzejada\u201d cukier i herbat\u0119 na kwas glukoronowy. Im d\u0142u\u017cej b\u0119dziemy trzyma\u0107 grzybek w herbacie tym kwa\u015bniejszy powsta\u0142y nap\u00f3j b\u0119dzie mia\u0142 smak. W procesie fermentacji powstaje te\u017c alkohol, wi\u0119c st\u0119\u017cony nap\u00f3j kombucza mo\u017ce by\u0107 produktem niskoalkoholowym.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">Gdy nasz nap\u00f3j ma ju\u017c odpowiedni\u0105 konsystencj\u0119 i smak, przelewamy go do butelek, kt\u00f3re wstawiamy do lod\u00f3wki a sam grzyb zalewamy kolejn\u0105 porcj\u0105 s\u0142odzonej herbaty. Warto poeksperymentowa\u0107, bowiem grzybek pracuje z r\u00f3\u017cnymi rodzajami herbat (zielona, bia\u0142a, roibos, czerwona) i r\u00f3\u017cnymi s\u0142odzikami (cukier bia\u0142y, br\u0105zowy, mi\u00f3d, syrop klonowy). Oczywi\u015bcie nale\u017cy pami\u0119ta\u0107, \u017ce tak jak przy innych procesach fermentacji, wszystkie naczynia powinny by\u0107 sterylne, a grzybek wraz z roztworem przykryty gaz\u0105. Nie mo\u017ce mie\u0107 te\u017c kontaktu z metalowymi przedmiotami &#8211; sitko, \u0142y\u017cka, i.t.p.. Codzienne dawkowanie powinni\u015bmy zaczyna\u0107 od niewielkich porcji lub rozcie\u0144czaj\u0105c odpowiednio wod\u0105 &#8211; nap\u00f3j powinien mie\u0107 smak, kt\u00f3ry nam odpowiada<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">Dlaczego warto wyhodowa\u0107 sobie kombucz\u0119? Nap\u00f3j przygotowany z jej pomoc\u0105 wspomaga detoksykacj\u0119 organizmu i reguluje procesy trawienne. \u0141agodzi zaparcia. Zawiera kwas octowy i mlekowy, dodaje energii i jest \u017ar\u00f3d\u0142em witamin z grupy B oraz witaminy C. Grzybek rozrasta si\u0119 i rozwarstwia, dlatego stosunkowo \u0142atwo go zdoby\u0107 &#8211; wielu ludzi oddaje za darmo kolejne grzybki. Z pomoc\u0105 przyjd\u0105 te\u017c sklepy internetowe.<\/p>\n<\/div>\n<p><!-- .vgblk-rw-wrapper --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u017cr\u00f3d\u0142o: http:\/\/commons.wikimedia.org Jest wiele probiotyk\u00f3w, czyli substancji zawieraj\u0105cych \u201cdobre bakterie\u201d, szczepy, kt\u00f3re zasiedlaj\u0105 nasze jelita, wspomagaj\u0105c trawienie. Znajduj\u0105 si\u0119 one w kiszonkach (kapusta, og\u00f3rki, kimchi) oraz fermentowanym nabiale (kefir, jogurt). Kolejnym \u017ar\u00f3d\u0142em tych dobroczynnych substancji jest kombucza (kombucha), zwana r\u00f3wnie\u017c grzybkiem herbacianym lub japo\u0144skim. Kombucza wygl\u0105da jak skrzy\u017cowanie meduzy z lataj\u0105cym spodkiem. Przyjmuje kszta\u0142t naczynia,&#8230;<\/p>\n","protected":false},"author":9,"featured_media":6501,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"class_list":["post-6498","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dobrusia-o-odzywianiu"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kombucza - herbaciany probiotyk - Kosmetyki naturalne Resibo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/resibo.pl\/blog\/kombucza-herbaciany-probiotyk\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kombucza - herbaciany probiotyk - Kosmetyki naturalne Resibo\" \/>\n<meta property=\"og:description\" content=\"\u017cr\u00f3d\u0142o: http:\/\/commons.wikimedia.org Jest wiele probiotyk\u00f3w, czyli substancji zawieraj\u0105cych \u201cdobre bakterie\u201d, szczepy, kt\u00f3re zasiedlaj\u0105 nasze jelita, wspomagaj\u0105c trawienie. 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