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.
7 Reasons to Drink Kombucha Every Day. Known as the âImmortal Health Elixirâ by the Chinese and originating in the Far East around 2,000 years ago, kombucha is a beverage with tremendous health benefits. Kombucha is a fermented beverage of black tea and sugar (from various sources including cane sugar, fruit or honey) thatâs used as a functional food. It contains a colony of bacteria and yeast that are responsible for initiating the fermentation process once combined with sugar.