Mark Hodson, Soil pollution and its impact on soil life 12 Scale / level of impact â¢ Molecules Heat shock proteins Image from: http://www.usnon.com/expressi on-of-heat-shock-protein-70-in-human-skin-cells.htm
Bottled Kombucha. Photo by Joefoodie [flickr]. Kombucha is a beverage made from fermented sweet tea that is usually consumed for its purported health properties. Kombucha uses a combination of yeast and bacterial cultures to produce an end product that is only slightly alcoholic and mildly acidic.Because most of the alcohol is further fermented into acetic acid, kombucha is considered a non-alcoholic beverage.ombucha uses a combination of yeast and bacterial cultures to produce an end product that is only slightly alcoholic and mildly acidic. Because most of the alcohol is further fermented into acetic acid, kombucha is considered a non-alcoholic beverage.
Kombucha is an âancient fermented tea beverageâ that has a natural effervescence (like bubbly carbonation) that is full of probiotics, antioxidants, B vitamins and so much more. (NOTE: To help you understand some of these terms, check out a quick vocab list at the end of this post.)