Kombucha (Kombucha) shayi ne mai haɗe-haɗe wanda ya shahara sosai a kwanakin nan. An fara yin abin sha ne a kasar Sin a karni na 3 BC. Har zuwa yau, kombucha yana shahara a ƙasashe da yawa. A cikin wannan labarin, muna ba da shawarar yin la'akari da takamaiman fa'idodinsa. Kombucha yana ƙunshe da glucuronic acid, wanda shine detoxifier. Jiki yana jujjuya gubobi zuwa mahadi da ake fitar da su daga gare ta. Yin amfani da kombucha yana taimakawa kare kyallen takarda daga shayar da gubobi na masana'antu. Kombucha yana da wadata a cikin antioxidants kamar bitamin C, E, beta-carotene, carotenoids. Kombucha na iya samun tasiri mai kyau a kan cututtuka na yau da kullum da ke haifar da damuwa na oxidative. Babban abun ciki na bitamin C a cikin kombucha yana tallafawa rigakafi, yana kare kariya daga lalacewar salula da cututtuka masu kumburi. Kombucha yana taimakawa wajen daidaita metabolism a cikin jiki, wanda ke haifar da daidaita nauyi. Tare da daidaita metabolism, kombucha yana rage matakan sukari na jini. Daga wannan ya biyo bayan ƙarancin yiwuwar ciwon sukari, da kuma sarrafa ci. Mutanen da ke da anemia suna da shawarar sosai don cinye kombucha. Acids ɗin da ke ƙunshe a cikin abin sha suna ba da damar jiki don mafi kyawun ɗaukar ƙarfe daga tushen shuka.
2022-11-11