The Kukicha. Proprietà
Non c’è un momento adatto all’interno della giornata per consumarlo ma certamente inserirlo all’interno della colazione è un buon modo per far partire la giornata. Non serve aggiungere dolcificanti, soprattutto se si vuole beneficiare appieno delle caratteristiche di questa pianta. E’ consigliato anche durante i pasti, consumato tiepido, perché stimola la digestione e favorisce l’azione dello stomaco.
Come viene lavorato?
I rametti si presentano come piccoli steli, le foglie sono di dimensioni ridotte e il processo di tostatura li fa assomigliare ad aghi di pino. Vengono usati i rametti di piante che hanno circa 3 anni.
Introdurlo nell’alimentazione quotidiana, apporta moltissimi benefici alla salute. È ricco di sostanze benefiche come ferro, calcio, zinco, selenio, manganese, rame. Le vitamine presenti non sono da meno e il consumo di the kukicha in maniera regolare garantisce l’apporto di vitamina C, B1, B2, A. La presenza di polifenoli, flavonoidi e aminoacidi lo rende un the che supporta la maggior parte dei processi dell’organismo.
- Stimola il processo brucia grassi
- Riduce la formazione del colesterolo
- Migliora la densità ossea
- Stimola le difese immunitarie
- Rallenta il processo di invecchiamento cellulare e dei tessuti
- Riduce la pressione arteriosa
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Kefir
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