Re: Re: more info on Kombucha

[Guest guest]

FYI ~ This addresses my concern about the sugar factor which feeds candida and

yeast...http://blog.real-ephedra.com/2010/05/kombucha-and-candida-good-or-bad/

Kombucha and Candida – Good or Bad?

Today, we will address the particular concern regarding drinking

kombucha for yeast infections.

Many of you have read that kombucha is a wonderful cure for Candida and

yeast infections,however, concern was raised when people discovered

that kombucha actually contains live yeast and bacteria. Infact, there

has been so many people drinking kombucha and singing the praises of

their own kombucha health benefits

, many health gurus are now toting it as the “next big thing†(ha ha

even though it has been aorund for thousands of years in Eastern

countries!).So how can kombucha be good for getting rid of something

that it has?

Before we starting , I thought it would be beneficial to answer the

question “What is Kombucha?â€.  As many of you that are reading about

this might need to get caught up to speed.  So here is the fast info on

kombucha:

Kombucha tea is a healthy living drink, originated from the Far East

that is made by fermenting tea and sugar with the kombucha culture

(more on the word culture in the next paragraph). Depending on the tea

used for fermentation, it tastes either more like apple cider or

champagne.

The Kombucha culture used for fermentation looks like a beige

pancake, and despite what many think it is NOT a mushroom.  The best way

to identify it is a Symbiotic Colony of Yeast And Bacteria (SCOBY). 

The process is rather uncomplicated: the culture is placed in

sweetened black or green tea. The Kombucha culture digests the sugar and

produces a range of vital organic acids, amino acids and enzymes. The

result is a bowl exploding with health-giving organic acids, enzymes,

powerful vitamins and probiotic microorganisms.

You can use a variety of teas (and even most herbs, like Rooibos or Jiaogulan),

but we advocate that for people that are first starting out, a

combination of Green Tea and Black Tea is best.  In other articles we

will discuss kombucha recipes, but for now we wanted to at least let our

readers know what we are talking about.

So How Can It Be That Kombucha (which contains yeast), Be Good For Getting Rid

Of a Yeast Infection and/or Candida?

Here we go… The yeast found in kombucha IS NOT the same as the

unwanted yeast your body excretes through Candida and yeast infections .

In fact, yeast overgrowth is the result but the reason is often due to

too much sugar in ones diet. So, regarding sugar:

Most of the sugar found in kombucha is converted after ten to

fourteen days from brewing. This means the more you wait, the less sugar

there will be present when you drink. If you constantly want to have

less sugar you will need to bottle your own tea to last you for about 5

days BEFORE you begin to start a new round of brew.

So there ya go. Kombucha could be beneficial in resolving Yeast

Infections and Candida but make sure your kombucha has been fermented

for at least 10 days if you want to cut down on the sugar levels! .

[Guest guest]

________________________________

From: Don <hooty304@...>

Coconut Oil

Sent: Fri, February 18, 2011 7:12:00 AM

Subject: Re: Re: more info on Kombucha

FYI ~ This addresses my concern about the sugar factor which feeds candida and

yeast...http://blog.real-ephedra.com/2010/05/kombucha-and-candida-good-or-bad/

Kombucha and Candida – Good or Bad?

> >Here we go… The yeast found in kombucha IS NOT the same as the

unwanted yeast your body excretes through Candida and yeast infections .

In fact, yeast overgrowth is the result but the reason is often due to

too much sugar in ones diet. So, regarding sugar:

Most of the sugar found in kombucha is converted after ten to

fourteen days from brewing. This means the more you wait, the less sugar

there will be present when you drink. If you constantly want to have

less sugar you will need to bottle your own tea to last you for about 5

days BEFORE you begin to start a new round of brew. <<

I do not have myself set up yet, but I am approaching the day, so I am gathering

information. I am not sure what you mean by the above directions. Do you mean

that I need to brew for ten days, then drink out of my brew for the next five

days, (while it keeps brewing, I assume?) and then transfer the scoby to a new

jar and start a brand new 10-day batch?

Another question I have is, could I just put in less than a cup of sugar? Is

there such a thing as starving the scoby or some other negative reaction.

[Guest guest]

I am not a good one to ask...

I personally have little experience with the K-tea...

I drank some once...and it just did not set well with me...

Perhaps it was the batch...or perhaps it did not 'cook' for 10 days.

We are all unique in our body systems...and we need to

be aware of how we respond to certain things...

Soon after my first taste, I did a candida / yeast

cleanse by using some herbal extracts...

I am better now, but probably need to repeat the cleanse...

as the full moon approaches, it is a good idea...

d

From: Lyn K <godisbest4me@...>

Subject: Re: Re: more info on Kombucha

Coconut Oil

Date: Friday, February 18, 2011, 1:29 PM

 

________________________________

From: Don <hooty304@...>

Coconut Oil

Sent: Fri, February 18, 2011 7:12:00 AM

Subject: Re: Re: more info on Kombucha

FYI ~ This addresses my concern about the sugar factor which feeds candida and

yeast...http://blog.real-ephedra.com/2010/05/kombucha-and-candida-good-or-bad/

Kombucha and Candida – Good or Bad?

> >Here we go… The yeast found in kombucha IS NOT the same as the

unwanted yeast your body excretes through Candida and yeast infections .

In fact, yeast overgrowth is the result but the reason is often due to

too much sugar in ones diet. So, regarding sugar:

Most of the sugar found in kombucha is converted after ten to

fourteen days from brewing. This means the more you wait, the less sugar

there will be present when you drink. If you constantly want to have

less sugar you will need to bottle your own tea to last you for about 5

days BEFORE you begin to start a new round of brew. <<

I do not have myself set up yet, but I am approaching the day, so I am gathering

information. I am not sure what you mean by the above directions. Do you mean

that I need to brew for ten days, then drink out of my brew for the next five

days, (while it keeps brewing, I assume?) and then transfer the scoby to a new

jar and start a brand new 10-day batch?

Another question I have is, could I just put in less than a cup of sugar? Is

there such a thing as starving the scoby or some other negative reaction.