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 ancient Chinese drink and its history dates back to over 2000 years and is referred to as the âImmortal Health Elixirâ. It is a sweetened tea thatâs been left to ferment; the bacteria and yeast allow it to reproduce which gives it the appearance of a mushroom.he tea is beneficial for the whole body and Kombuchaâs therapeutic effects include: - strengthening the immune system. - fighting yeast infections. - aiding in metabolism. - helping joint problems. - treating the sense of well-being of the body. The mushroom juice is able to go to the root cause of the bodyâs ailments.