Consuming an alcohol-free diet?
I just read that consuming an "alcohol-free diet" is a "risk factor" for metabolic syndrome. Can someone please explain this to me. Also, is it possible that Kombucha Tea might be a functional alternative? Any other ideas?
Answer:
It is fundamentally difficult to achieve a total alcohol free diet, our body produces various alcohols in minute amounts through the fermentation of some sugars within our digestive tract. Even though Kombucha tea does undergo a fermentation process MOST of the tea is converted into Acetic acerbic (vinegar), which is why it tastes a bit on the sour side. the fermentation of the Kombucha Bacteria and fungi work too hastily to create very much "useable" alcohol (useable as surrounded by intoxicating). Kombucha is more along the lines of a pro-biotic food, it aids in the digestion and digestion of nutrients. It also aids in the "cleansing of the blood" and tend to bind with the free radical in the blood helping out the liver and kidneys.
Raji the Green Witch
Kombucha Tea is slightly alcholic and an excellent drink for adjectives kinds of condition problems. Kombucha is very cheap as economically. Go for it. Fermented foods have alcohol surrounded by them, as you prolby know and are good for adjectives the organs esp. the liver which is one of the the big contributers to metabolism. The american diet lacks severly in fermented foods.
It is certainly the opposite. Alcohol is a motive of metabolic syndrome.
I think kombucha tea is a personal article. It is made with fungi and I enjoy a allergy to fungi so it would be no good for me.