康普茶的迷思 Kombucha

 Anjani 蜂鸟健康TheHummingBird 2023-01-11 08:50 原文

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康普茶的迷思 Kombucha

关于康普茶存在许多困惑。据说这可以预防疾病,而事实与此却恰恰相反。当所有身体系统都变成酸性时,这会加速各类疾病和症状,而康普茶会导致身体酸性。有趣的是,那些知道身体应该是碱性的人却在喝导致身体酸性的康普茶。

康普茶含有醋酸,这对大脑有伤害。大脑内部和周围的环境必须是碱性的,这样才得以保护大脑,让大脑茁壮成长,生成新的大脑细胞,远离疾病。每次饮用康普茶时,这都会大脑环境都会变得酸性,这会阻止大脑恢复活力或疗愈过程,反而会让任何一种疾病进一步发展。

康普茶中的醋酸与醋中的醋酸不同,尽管它们很相似,但两者都很糟糕。然而,康普茶中的醋酸与谷氨酸(这是味精的基础)和微量酒精相关。所有这三种(醋酸、谷氨酸和酒精)都会对大脑造成伤害。但康普茶行业努力说服您康普茶不含谷氨酸。

一个简单的事实是,只要涉及酵母,就无法避免谷氨酸。

康普茶中的醋酸会加速大脑中有毒重金属的氧化,从而导致更多的抑郁和焦虑。许多人可能不知道康普茶正在伤害他们的健康。喝康普茶的人一般都很注重健康,这意味着他们很可能正在摄入其他可以抵消康普茶直接不良影响的食物。例如,他们很有可能会摄入绿色果昔、偶尔摄入绿色蔬果汁、偶尔摄入西芹汁、更多蔬菜、更多水,偶尔摄入一点水果,选择更健康的油脂和脂肪,他们不吃很多快餐或太多的加工食品。如果一个人没有在不知不觉中因为这些抵消康普茶的影响,他们会真正感受到康普茶的醋酸-谷氨酸-酒精成分对大脑的伤害。如果有人仅依赖康普茶生活一个月,就会知道康普茶造成了多大的伤害。

康普茶中还含有咖啡因,会导致肾上腺素激增。康普茶并不仅仅是因为它背后的营销和金钱才发展起来。康普茶之所以能继续存在,是因为其所含的咖啡因给人们带来了额外的能量,这是一种虚假的额外能量。

仅仅因为康普茶在古代被使用并不意味着它对我们有好处。任何发酵食品都是生存食品,当没有其他食物可用时,发酵食物可以让人们活着。康普茶并不是长寿、健康生活的关键。这是在寻求生存中做出的选择,因为在过去缺乏新鲜水果、绿叶蔬菜、草本、野生食物或蔬菜来促进健康。

Kombucha

There’s confusion about kombucha. People hear it prevents disease, when in reality it does the opposite. All symptoms and conditions resulting in disease accelerate when all body systems become acidic, and kombucha contributes to acidity.

The funny thing is, you see people who know the body should be alkaline drinking their acidifying kombucha.

Kombucha tea contains acetic acid, which is harmful to the brain. The environment in and around the brain has to be alkaline in order to protect the brain and allow the brain to thrive, produce new brain cells, and keep away disease. Every time kombucha tea is consumed, the brain environment becomes acidic—which halts the brain’s process of rejuvenating or healing and instead flips a switch to the opposite direction of allowing any kind of disease state to press forward.

Acetic acid in kombucha tea is different from acetic acid in vinegar, though they are similar. They’re both bad. Yet the acetic acid in kombucha tea is attached to glutamic acid (which is a foundation of MSG) and traces of alcohol. All three of these (acetic acid, glutamic acid, and alcohol) are biohazards to your brain. The kombucha tea industry will fight hard to convince you there’s no glutamic acid in it.

The simple truth is that glutamic acid can’t be avoided whenever yeast is involved.

Acetic acid in kombucha tea accelerates the oxidation of toxic heavy metals in the brain, which can lead to more depression and anxiety. Someone likely doesn’t know kombucha tea is harming them. If they’re drinking kombucha tea, they’re usually into health, which means that most likely they’re consuming other items that are countering the immediate ill effects from kombucha tea. For example, they’re most likely consuming green smoothies, occasional green juices, occasional celery juice, avocado toast, healthier fats such as nuts and seeds, more vegetables, more water, and occasionally a little bit of fruit. They’re not eating lots of fast foods and they’re not eating as much processed food. If someone didn’t unknowingly counterbalance kombucha with these measures, they would truly feel how detrimental kombucha tea’s acetic acid–glutamic acid–alcohol composition is to the brain. If someone were to live on kombucha tea for a month versus living on bananas for a month, you would see how much harm is caused by the kombucha.

There’s also caffeine present in kombucha tea, which results in an adrenaline surge. Once again, the caffeine industry has addicted people to a product. Kombucha tea survives not just because of the marketing and money behind it. Kombucha tea survives because its caffeine gives people added energy, which is a false added energy.

Just because kombucha tea was used in ancient times doesn’t mean it was ever good for us. Any and all fermented foods were survival foods that kept people alive when no other food was available. Kombucha wasn’t a key to living a longer, healthier life. It was a choice made in survival mode, when there was a lack of fresh fruits, leafy greens, herbs, wild foods, or vegetables available to promote well-being.

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