“In fashion, kombucha is called “kombucha” and is now sold in the United States as a healthy drink in crowded gyms,” writes Professor Baranova on her Telegram channel. This drink is preferred by followers of a healthy lifestyle.
Baranova called the latest news about kombucha’s properties “mind-blowing”: scientists from Georgetown University showed that the drink clearly has hypoglycemic properties and, according to Baranova, “works better than metformin.”
Participants in the experiment were given a glass of kombucha as expected, and blood test results were compared to participants in the control group who did not receive the drink.
Drinking a glass of kombucha (240 ml) for four weeks reduced the average fasting blood glucose level from 164 to 116 milligrams per deciliter. And according to the standards, the blood sugar level before meals should be 70 to 130 milligrams per deciliter. That is, the drink helped reduce glucose levels to normal.
“If you cannot cope with full-blown diabetes, then the drink will stop its predecessor – metabolic syndrome,” notes Ancha Baranova.
It’s true that Americans have experimented with industrially produced kombucha: the drink is becoming increasingly popular and its production is growing. Unfortunately, it is unknown if homemade kombucha has the same properties.
The composition of the drink produced by kombucha, by the way, is very simple: it is a mixture of lactic acid bacteria, acetic acid bacteria and a type of yeast called Deckera.
“The final products of primary fermentation were lactic and acetic acids, less than 1%.
Ethanol was present in an amount of 1.5%. This is equivalent to 3.6 milliliters of pure alcohol per day (in terms of 240 ml of kombucha), so it is better not to drive a car with grandma’s mushroom,” the biologist warned.
