basically, bacteria, releasing enzymes, they eat sugar and produce organic acids, in addition to the enzyme, the microorganism can produce a large amount of some biologically active substances, amino acid vitamins. and if there proteins are decomposed to amino acids, the product is more digestible and useful for the production of kambuchi. now even large corporations known for their sodas and juices have mastered in 2016 the sale of this drink exceeded a billion dollars, according to forecasts in 2028, the figure will increase another 12 times kombucha has become so famous that you can now buy it all over the world and in america and australia and in glamorous dubai in stores. there are a huge number of varieties here. i have seen with raspberry mint basil. i bought it myself with ginger and turmeric, i imagine how surprised my grandmother would be if she found out what echo

reached her mucus, the kitchen pet positions the drink as a healthier replacement for sweet soda and marketers diligently add beautiful asian notes to the history of cambucci, according to one version for the first time they began to drink it in the ancient in china, they considered it an elixir of immortality on an industrial scale; they grow large tea mushrooms ; they live in barrels, and the offshoots, or as they are called technologies, kids gain strength in three-liter jars, herbs and flavors are added to traditional tea and sugar, along with them, the drink undergoes secondary fermentation in the refrigerator by the way, kombucha does not require special storage conditions after bottling, since we do not pasteurize the drink, otherwise we have a fermentation process. he doesn't stop anyway. and we can store at the expense of lactic acid, which is contained in compuch. we can store it at

room temperature. we can store it for half a year . ekaterina kirillova's business grew out of home production. first time kombucha. she cooked in her kitchen. that's how they generally do it. many, for example, a blogger and fan of fermented drinks. marika breeds kombucha right in her hallway. here in such barrels, when i first tried to make sauerkraut and my first liter of kombucha. i realized that a very exciting way to cook fermented products due to the fact that this is such a magic of charming bacteria in the kitchen and traces, they gave many types of communication, but one of the most beloved junti marika feeds this mushroom, exclusively with honey and green tea of ​​seeds, the drink turns out to be more carbonated, but the percentage of alcohol in it is slightly above, therefore, for her daughter lana, marika prepares a special children's kombucha in buckwheat. the mushroom here must be carefully examined so that there is no

mold, rinse, remove excess yeast and put less sugar so that there is no excess alcohol for the fermentation process. marika monitors regularly by checking the acidity with a ph meter. delicious, it resembles a children's lemonade process. of course, this is not guaranteed to be safe. it is necessary to carefully monitor that good microorganisms defeat bad ones; the temperature should be 26-28 degrees, and so that mold does not appear, the jar should be closed with a rag or lid, otherwise the fungus may deteriorate. in general, he is gentle, vulnerable and alive, and is confirmed at the moscow university of food production, where at the department fermentation or allotment technologies have been

studying the properties of kombucha for a long time, laboratory staff, almost talking with the mushrooms living in their jars went into the laboratory. you talked about them, who is who we have such an attitude here today. here we say he loves. you know, when our students worked, they gave them names. here i have johnny here in one of the coffee cans, growing wonderfully, he loves coffee. associate professor loves berries very much, elena shanenko seems to know about kombucha. everything, she refutes the popular the opinion that kombucha needs a piece of white clot to propagate. in fact , it is enough to pour a little liquid in the drink, if it is not pasteurized, live bacteria always swim in the planktonic state of kombucha varieties , a huge variety of some give more acetic acid, some give off succinic and milky plus. everyone's favorite top dressing as a result of the taste and properties of the drink can be

very different and its composition is interesting, they synthesize a compound called the world mediator. this is the well-known adrenaline sirtania, norepinephrine delphamine. if you drink the drink there is no alcohol there, but there is a precursor of dopamine. then after a while, after 10 minutes, you feel a creative upsurge. that is, you feel good, why are you so energetic. yes, i have not tried it yet, everything is serious. now we will start experimenting with culture media technology. once they set up an experiment. and how does kombucha react to alcohol, in fact, microbes, usually they don’t like it for good reason, antiseptic alcohol, but here it turned out that with an alcohol concentration of up to 12%. some bacteria from kambucha survive and even begin to feed on alcohol. thus, a new promising product appeared - non-alcoholic wine made from ordinary kombucha. not often in our program. we show the use of wine. since we respect russian laws,

which prohibit us from doing this, but there is no alcohol here, and i will try to shoot it with pleasure . juice light pleasant compote light pleasant juice with all useful substances, wines you see, but the inner joy. we will feel it now, because all these biogenic amines. they are not there, no. tell this word, and non-alcoholic drink creators say that they are already interested in health food stores and fitness clubs

to visitors, who now can also have a glass of kombucha without harm to health, only one of the most popular representatives of the whole army, rapidly becoming fashionable fermented drinks. are they all as useful as they say, to find out more about the composition, we will hand over different species to the laboratory, and in the results very soon, be sure to wait ahead for many more interesting and unexpected things. this is living food. and that's what we will have in just a couple of minutes, where they arrange goose fights. and for whom these birds are pets. since december 14, she has been laying eggs every other day, as well as the answer to a question from our viewers about whether bad chocolate should burn news, about the most pleasant aroma on earth and the habit we inherited from monkeys, but in the final of the

program, traditionally beautiful recipes of the week and continuation of the main investigation into the release of fermented drinks. are they healthier than regular soda? cherkizovsky netchina this is more than a ham so meaty that the whole family will like whole pieces of meat, own farms and natural spices. here is the secret of incredibly delicious cherkizovsky ham, millions of pets throughout russia are protected from fleas and ticks by bars preparations, we are different, but we all trust the protection of pets by means of bars, star of the movie silver lily of the valley alicia iron ore. be honest about your strengths and weaknesses cool figure beautiful legs. and why are you hiding, by the way, soon i will open everything, because i already think. not so left, for which the actress got into the rating of the most ugly stars they wrote about me,

my god, maxim marina got it again. moose is a desperate housewife mish fucks her husband and wife, even if the actress manages to raise four children. and where , yeah, slams on the brakes, we understand that we forgot agafya at school, how she fell into the trap of scammers, and she gets her money stream gave her money. and what did she have goshey kutsenko came to their house and under ba? kissing gosha secret for a million alisa zheleznyak today at 21:20 on ntv you are super 60+ new season tomorrow at 20:30 on ntv it doesn't matter what kind of pet you have? what bouquets? do you love or something your children eat iphone citrine is important to block allergic receptors or protect your family from the effects of allergens. after 20 minutes, do not be distracted by

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he is so alone. and you can connect only with us faster, well, it is important to block allergic receptors. do analogues really exist in the urals, the three of us, have already observed the classic version of the plate, and the aliens are among us. it can't be that we are alone in the

universe there is some source of light, and trying to find out. is there life in the universe matter? it's clear what the dark one was doing new documents about ufos a film from a new documentary cycle by sergei malozemov today 15:00 on ntv good morning on air live food. my name is sergey molodemov and all week, as usual. i've been following scientific news feeds, what else have scientists discovered about food? intestinal bacteria control our brain, this mechanism was first deciphered by a french biologist during experiments on mice. it turned out that

the nervous system is able to respond to the bird's muraki digested through the intestinal tract. these are fragments of bacterial cell walls responsible for strength and protection from external factors. hypothalamus. there are special receptors that react to these substances, when scientists turned them off the brain lost the ability to control the process of eating food and rodents barely more. this was especially pronounced in females, which led to weight gain and an increased risk of developing diabetes. new knowledge will clearly add to the understanding of how important it is for health is our microflora, which they do not get tired of. reminding scientists can act with the help of proper nutrition, but this particular discovery it is not excluded that it will help develop new ways to treat diabetes, obesity and other diseases. associated with metabolic disorders, foie gras is considered one of the most

exquisite delicacies in the world. well, the meat of this bird is also actively eaten in different parts of the world, what is special about it, maybe we should all take a closer look at the geese every year. in february and march goose fights flare up here and there in central russia . our correspondent yuri yesin visited one of these traditional tournaments in the tula region. goose fights are a russian tradition with a long history. they even write that it was one of the favorite losses of peter the great, it was forgotten for many years for various reasons, at one time the battles were forbidden, considering them cruel. then, almost all bred birds of noble breeds were eaten during the hungry years of the war. today, this tradition is gradually being revived, for example, in such clubs fighters and birds. for this steel. even again to breed a special fighting breed of geese, their weight is sometimes reached. 10 kg of this athlete,

for example, was called a warrior. let's hope for your love you will share and show the quality of the tula fighting goose, every fight between geese is a battle for love, it is believed that the gander has the only one for life, even though people put several females to him to continue the family on the battlefield. each goose is sure to be released with a lover for her, and he fights with the enemy, so fights are most often organized at the end of winter at the beginning of spring, when the birds have a gloomy period, the goose, she supports her uh her cavalier with a cry. well, roughly speaking, this is forward forward. come on, cruelty, as lovers of such fun say. not here, the fight is under strict referee control. the gander cannot peck at the opponents head, grab the paws, only pinch closed otherwise. awaiting a disqualification, a net win

is considered when gusak ran away from the circle from the battlefield. just ran away, such fights help and define the strongest for further selection, it is believed that power and militancy are inherited, the more battles won. may he be a more valuable and desirable groom. even in old age. but those who lose all the time will face an unenviable fate , sooner or later they are sent to the soup or to the roast to save the proud bird in a similar situation. once evgenia bushueva from the moscow region decided yes, yes. back at the oil of eternal festivities , evgenia asked her nephew to climb a six- meter table to win one of the prizes the bird, which was going to be stuffed and baked for the winner, mikhail coped with the task from the oven, saved the goose, and he became a full member of the family. having settled right in the apartment, eugene

called it a pancake in honor of the maslenitsa symbol. and after six months they found out that it was not a goose at all. i just got back from work. and she has an egg next to her, and since december 14 she has been laying eggs every other day. yesterday there were 53 eggs, now evgenia always has eggs for breakfast, and she built a real nest of straw for the goose for laying under the table, where the name pancake did not change. now he spends most of his time under the close supervision of the cat hole, by the way, nutritionists warn goose eggs, although they almost do not differ from chicken eggs in taste and composition, they can be dangerous when taken from unverified sources compared to conventional ones, for example, chicken eggs, and hmm may have a high probability of being exchanged for salmonellosis. therefore, it is important to wash them and thoroughly fry or boil them. well , to start a goose, as evgenia's pets do not

advises. this is a constant cleaning birds do not know how to control their toilet urges. however. there are pluses too. oh what a friend. and, of course, when i return, she runs and meets me, she can scold me for bagging, or something, she was somewhere. and geese are, of course, feathers with which our few literate ancestors wrote until the middle of the 19th century. right here in the state museum. pushkin in moscow, one of the two goose feathers that have survived to this day, with which the great poet wrote with his own hand, is carefully preserved. although the word has been preserved here it is not entirely true. it is known that pushkin had a habit of gnawing feathers. and they also had to be sharpened endlessly. as a result, the descendants, in addition to grandiose poems, got some kind of stubs. used because they

were large and comfortable in the hand. and they also absorbed ink well and it was possible to turn to the inkwell less often. i'm interested in trying it. how did they then write with this pen, let's drink, i have already run out. so believe me and again the inkwell sound is such a nice result. i got so-so, need to practice and taste. at the pen. there are no bites. his alexander sergeevich is clearly not for pleasure, but simply in the throes of creativity, geese have become a part of french culture, which is unthinkable without foie gras, a delicacy appreciated by gourmets around the world. these geese were only born three months

ago, but thanks. fork grain-fed have already grown to the size of adult birds in the fourth last month of life farmer jean-pierre, dubaa, relocates wards to indoor aviaries, where the main gavash force-feeding begins more than once, which provoked protests from animal rights activists, each goose is inserted deep into the esophagus with a metal tube connected to a dispenser machine and a portion of cornmeal soaked in water is injected, on average, each individual per day. we feed about a kilo. this is five times more than what geese usually consume in nature, but they take the feeding process calmly, it obviously does not cause them any special suffering. foie gras translates as fatty liver. she becomes so from such plentiful food, once hunters noticed. this phenomenon occurs in wild birds that have eaten before winter, and then they began to repeat it in captivity.

foie gras is really delicious. well, what about goose meat? of course, it is not valued in the same way as the liver and for zhopir, for example, it is just a by-product, but due to the size, the goose looks great on the festive table in russia. this bird has been served at christmas since about the 19th century, say. them before this holiday in st. petersburg. uh, e trains were specially delivered from e. hmm siberia ural e, northern russia it is with geese that it is good to bake a large carcass. one must also be able to cook chef alexander zhurkin, who regularly shares his secrets. first of all, the goose should be small, up to 3.5 kg, then you should rub its meat with garlic. so it will become softer, but if you want your goose to be at all, then there is for marmalade. you dip it overnight in salted water 30 g of salt per liter of water and

most importantly, low. in the oven at 150 °, so that the inside is tinted, and the outside does not burn out and does not dry out. well, you can stuff it with fantasy spices, here there is no limit, and there are simpler ways to cook something goose. for example, you can use commercially available meat or offal stew price from 400 rubles. for the bank. here is a recipe from chef andrey zabelin fragrant casserole you need to grate cheese and boiled potatoes. layer the potatoes first, followed by the sour cream, a little turmeric, pepper and salt, on top of the goose offal from the jar. cheese repeat everything except the stew and send it to the oven, light air is incredibly, delicate in taste, and goose offal with romance turmeric, but we must warn nutritionists. goose, they don’t really like it too fat, if you

cook it. together with the skin, it turns out three times as fat as pork, you can eat it, but it’s better less often, however, it is this calorie value that is valued in the north, where the weather is harsh and there are not so many food sources. for example, in the nenets district, as a hereditary reindeer breeder tells me. ilya ledkov. wild geese, the main food in spring and summer, when it is not time to slaughter deer in the month of may. we already don’t eat meat especially with pickles. there at us kurpatka game. goose, in short, are migratory sponges, but for urban residents, goose fat is not only harmful, but also useful, therapist natalya stepanova. for example, sometimes she recommends melted goose fat to her patients as an additional remedy for skin problems and for every applied fat inside, then we use its enveloping effect. but, if

we apply outside, we use the warming effect. in general, the goose is not without reason. so afraid of abilities. he has a lot food for your soul. i'm sergey molodev, see below. what fermented drinks do with our body is already in the complexion of urine, you will see how exactly everything that is stale in us leaves the body, as well as the answer to the question from the audience about whether it is worth setting fire to chocolate and the recipe of the week everything will be. it is clear from the video that is only one minute long. spring is a time of rich aromas of fresh green grass flowering plants and some of them can cause allergies for those who are familiar with this problem. there is allerway express. this is an innovative drug for various types of allergies. it dissolves in the mouth in just a

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