Guest guest Posted June 19, 2002 Report Share Posted June 19, 2002 It totally does the same exact thing to me. When I don't drink carbonation, I FEEL thin...in the tummy. When I do, I feel fat. Just plain fat. So, they are out for me, uless it's pizza night or something. I think I'll save it for beer night, rather!! > I really think it's hide time I do away with carbonated drinks. It > really bloats my stomach out to pregnant proportions. I really think > I'd have nice chiseled abs if I just didn't throw in fizzy bubbles. > I guess I just have to think about what I want more...soda...or flat > abs...soda...or flat abs. I don't think this is a toughie! :-D Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2002 Report Share Posted June 19, 2002 This is why I love message boards. You find out you're not the only one with this problem! I'm convinced now. I just need to keep cutting down. I'm not much of a cold turkey person. I had a 16 oz bottle today, tomorrow with bea 12 oz can, the next: 1/2 of the 16 oz, and so on until I'm left with nothing but my iced lemon water and antioxidant rich green tea. > > I really think it's hide time I do away with carbonated drinks. It > > really bloats my stomach out to pregnant proportions. I really > think > > I'd have nice chiseled abs if I just didn't throw in fizzy > bubbles. > > I guess I just have to think about what I want more...soda...or > flat > > abs...soda...or flat abs. I don't think this is a toughie! :-D Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2002 Report Share Posted June 19, 2002 Know the water....LOVE the water....BE the water.... > > > I really think it's hide time I do away with carbonated drinks. > It > > > really bloats my stomach out to pregnant proportions. I really > > think > > > I'd have nice chiseled abs if I just didn't throw in fizzy > > bubbles. > > > I guess I just have to think about what I want more...soda...or > > flat > > > abs...soda...or flat abs. I don't think this is a toughie! :-D Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2005 Report Share Posted July 22, 2005 When I was at ASBS, I was told that it stretches the anastamosis b/w the pouch and intestine, thus allowing food to empty quicker, resulting in increased hunger and frequency of eating and wt gain. I can tell you that when I have seen people who have regained wt post surgery (usually 4 years+) they have always been drinking carbonated beverages. -----Original Message-----From: [mailto: ]On Behalf Of Beth SodusSent: Friday, July 22, 2005 1:07 PM Subject: carbonationHi everyone, two quick questions. I know that carbonation, ANY carbonation is to be omitted from the GBP diet, but WHY? Yes uncomfortable, but is it aslo at risk of streching the pouch? I want to give my pts a REAL reason. Also are there any good meal planning web sites? Thanks in advance. Best, B Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2005 Report Share Posted July 22, 2005 yes, new research shows that pouch and anastamosis can be stretched with regular use of carbonation. If it is periodic, it shouldn't be a problem, but should not be daily use. Janelle D. McLeod, RDGastric Bypass CoordinatorPenn State Hershey Medical Center717-531-6321 This message (including any attachments) contains information intended for a specific individual(s) and purpose that may be privileged, confidential or otherwise protected from disclosure pursuant to applicable law. Any inappropriate use, distribution or copying of the message is strictly prohibited and may subject you to criminal or civil penalty. If you have received this transmission in error, please reply to the sender indicating this error and delete the transmission from your system immediately. >>> mary-b@... 7/22/2005 1:06:37 PM >>> Hi everyone, two quick questions. I know that carbonation, ANY carbonation is to be omitted from the GBP diet, but WHY? Yes uncomfortable, but is it aslo at risk of streching the pouch? I want to give my pts a REAL reason. Also are there any good meal planning web sites? Thanks in advance. Best, B Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2005 Report Share Posted July 22, 2005 Hi Janelle, Would happen to have the reference to this? I'd like to show it to my pts. as well as our surgeons! Thanks and have a great wknd.Janelle McLeod <jmcleod@...> wrote: yes, new research shows that pouch and anastamosis can be stretched with regular use of carbonation. If it is periodic, it shouldn't be a problem, but should not be daily use. Janelle D. McLeod, RDGastric Bypass CoordinatorPenn State Hershey Medical Center717-531-6321 This message (including any attachments) contains information intended for a specific individual(s) and purpose that may be privileged, confidential or otherwise protected from disclosure pursuant to applicable law. Any inappropriate use, distribution or copying of the message is strictly prohibited and may subject you to criminal or civil penalty. If you have received this transmission in error, please reply to the sender indicating this error and delete the transmission from your system immediately. >>> mary-b@... 7/22/2005 1:06:37 PM >>> Hi everyone, two quick questions. I know that carbonation, ANY carbonation is to be omitted from the GBP diet, but WHY? Yes uncomfortable, but is it aslo at risk of streching the pouch? I want to give my pts a REAL reason. Also are there any good meal planning web sites? Thanks in advance. Best, B L. MacKechnie, RD Bariatric Dietitian New York, NY misook_27@... __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2005 Report Share Posted July 22, 2005 I read it in one of the journals, but not sure which one. If I come across it I will post. jdm Janelle D. McLeod, RDGastric Bypass CoordinatorPenn State Hershey Medical Center717-531-6321 This message (including any attachments) contains information intended for a specific individual(s) and purpose that may be privileged, confidential or otherwise protected from disclosure pursuant to applicable law. Any inappropriate use, distribution or copying of the message is strictly prohibited and may subject you to criminal or civil penalty. If you have received this transmission in error, please reply to the sender indicating this error and delete the transmission from your system immediately. >>> misook_27@... 7/22/2005 2:05:49 PM >>> Hi Janelle, Would happen to have the reference to this? I'd like to show it to my pts. as well as our surgeons! Thanks and have a great wknd.Janelle McLeod <jmcleod@...> wrote: yes, new research shows that pouch and anastamosis can be stretched with regular use of carbonation. If it is periodic, it shouldn't be a problem, but should not be daily use. Janelle D. McLeod, RDGastric Bypass CoordinatorPenn State Hershey Medical Center717-531-6321 This message (including any attachments) contains information intended for a specific individual(s) and purpose that may be privileged, confidential or otherwise protected from disclosure pursuant to applicable law. Any inappropriate use, distribution or copying of the message is strictly prohibited and may subject you to criminal or civil penalty. If you have received this transmission in error, please reply to the sender indicating this error and delete the transmission from your system immediately. >>> mary-b@... 7/22/2005 1:06:37 PM >>> Hi everyone, two quick questions. I know that carbonation, ANY carbonation is to be omitted from the GBP diet, but WHY? Yes uncomfortable, but is it aslo at risk of streching the pouch? I want to give my pts a REAL reason. Also are there any good meal planning web sites? Thanks in advance. Best, B L. MacKechnie, RD Bariatric Dietitian New York, NY misook_27@... __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2005 Report Share Posted July 22, 2005 I bought the Eating well After wt loss book for my pts to look at. In the book one of the authors recommend Vit E for constipation, has anyone heard of this working. Thanks Jerry __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2008 Report Share Posted July 20, 2008 Hi , if you bottle before that " just right " stage, your kt won't get too sour for you by the time it is done carbonating in the 2nd ferment. If you are not the type to put fruit or fruit juice in with your bottles before you set them out to carbonate, (which is one of the things that creates good carbonation) then definitely try putting a small amount of sugar in the bottle before setting it out to carbonate. I have heard it doesn't take much, or you can make a volcano out of it-I usually recommend 1/8 of a teaspoon of sugar to a bottle, and if that doesn't do it, then increase in small amounts. Also, if you are brewing in a large vessel, be sure to stir the kt before bottling, so as to get good carbonation in all of your bottles. The suggestion to " burp " your bottles is not to increase carbonation, it is to keep glass bottles from exploding. I still don't know how much affect burping has with less carbonation, haven't been able to experiment enough with that, as I just leave my bottles out to carbonate with unreconstituted juice in the bottom for 3 days and it has very good carbonation at 70 to 75 degrees F. in the house, 4 days at that temperature gives slightly too much carbonation for me, and 5 days produces fizz that will flow out of the bottle upon opening, and I lost about a third of the volume of kt because it was too carbonated. At higher temperatures, you will want to leave them out considerably less time to avoid a " volcano " erupting when you open the bottle, and risk it exploding if you aren't careful, which is why many people recommend burping the bottles. I find that the more sugar that is in the kt when you bottle up, whether from bottling up before all of the sugar is used up, or placing it there by using fruit, sugar, or juice, the more carbonation you will get. Also, sometimes it depends on the type of lid you put on the bottles, as to whether it is a very tight seal or not. Hope this was helpful, Jeani > > I have been making KT for almost a year and am happy with my > results. To perfect my batches, I want to get the fizz similar to > the store-bought. > > I use a continuous technique with a 5 gallon crock/spout and then > bottle my batches into old wine bottles or the like. > > I've just started trying a few things including bottling my batches > and leaving them out to continue to ferment. But I find it loses all > its sweetness and becomes too bitter. > > Some other ideas I've heard are adding a teaspoon of sugar to the > bottle and leaving it out. I have not tried that. > > Another suggestion is to make sure to " burp " my bottles once a day. > But won't that defeat the purpose?? > > My question is: has anyone had success in creating a carbonated KT > beverage similar to that of the store bought? If so, what's your > secret? > > Thanks so much!! > > Bertsch > Minneapolis, MN > USA > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 Hi , How do you bottle your wine bottles? With a cork? Dana kombucha tea@...: bertschbryan@...: Sun, 20 Jul 2008 18:36:22 +0000Subject: Carbonation I have been making KT for almost a year and am happy with my results. To perfect my batches, I want to get the fizz similar to the store-bought. I use a continuous technique with a 5 gallon crock/spout and then bottle my batches into old wine bottles or the like. I've just started trying a few things including bottling my batches and leaving them out to continue to ferment. But I find it loses all its sweetness and becomes too bitter.Some other ideas I've heard are adding a teaspoon of sugar to the bottle and leaving it out. I have not tried that.Another suggestion is to make sure to " burp " my bottles once a day. But won't that defeat the purpose??My question is: has anyone had success in creating a carbonated KT beverage similar to that of the store bought? If so, what's your secret?Thanks so much!! BertschMinneapolis, MNUSA _________________________________________________________________ Stay in touch when you're away with Windows Live Messenger. http://www.windowslive.com/messenger/overview.html?ocid=TXT_TAGLM_WL_messenger2_\ 072008 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 Hi Jeani and everyone, Do you think that fruit sugar (fructose) makes better carbonation than regular sugar? Just yesterday I opened a bottle that I had put slices of nectarines in and the whole neck went out in foam all over the table. LOL I like to have good carbonation but I don't want to lose so much of my kt over it. I did put about a whole nectarine in the bottle so it may have been to much. For the other bottles from the same batch I had put sugar in at bottling time but they didn't have near the carbonation that my fruit bottle had. They did have a good bit of carb. but not quite to that extreme. Btw, I think it was Frantz who said about less than 80 degrees for brewing. I brew mine at around 85 and within four days it is quite ready to bottle. After I bottle I put them on top the fridge were it's about 70-75. It takes about 2-3 days until they are ready to drink. I know before some of you cautioned about high temps. What is a sign that the temp is too high? Has anyone ever damaged a scoby from high temps? Personally, I think a scoby wouldn't be damaged until around 95-100. At 85 the brew is streaming with bubbles in a very short time a quite a bit of carbonation before bottling. Rodrick Re: Carbonation Hi , if you bottle before that " just right " stage, your kt won't get too sour for you by the time it is done carbonating in the 2nd ferment. If you are not the type to put fruit or fruit juice in with your bottles before you set them out to carbonate, (which is one of the things that creates good carbonation) then definitely try putting a small amount of sugar in the bottle before setting it out to carbonate. I have heard it doesn't take much, or you can make a volcano out of it-I usually recommend 1/8 of a teaspoon of sugar to a bottle, and if that doesn't do it, then increase in small amounts. Also, if you are brewing in a large vessel, be sure to stir the kt before bottling, so as to get good carbonation in all of your bottles. The suggestion to " burp " your bottles is not to increase carbonation, it is to keep glass bottles from exploding. I still don't know how much affect burping has with less carbonation, haven't been able to experiment enough with that, as I just leave my bottles out to carbonate with unreconstituted juice in the bottom for 3 days and it has very good carbonation at 70 to 75 degrees F. in the house, 4 days at that temperature gives slightly too much carbonation for me, and 5 days produces fizz that will flow out of the bottle upon opening, and I lost about a third of the volume of kt because it was too carbonated. At higher temperatures, you will want to leave them out considerably less time to avoid a " volcano " erupting when you open the bottle, and risk it exploding if you aren't careful, which is why many people recommend burping the bottles. I find that the more sugar that is in the kt when you bottle up, whether from bottling up before all of the sugar is used up, or placing it there by using fruit, sugar, or juice, the more carbonation you will get. Also, sometimes it depends on the type of lid you put on the bottles, as to whether it is a very tight seal or not. Hope this was helpful, Jeani > > I have been making KT for almost a year and am happy with my > results. To perfect my batches, I want to get the fizz similar to > the store-bought. > > I use a continuous technique with a 5 gallon crock/spout and then > bottle my batches into old wine bottles or the like. > > I've just started trying a few things including bottling my batches > and leaving them out to continue to ferment. But I find it loses all > its sweetness and becomes too bitter. > > Some other ideas I've heard are adding a teaspoon of sugar to the > bottle and leaving it out. I have not tried that. > > Another suggestion is to make sure to " burp " my bottles once a day. > But won't that defeat the purpose?? > > My question is: has anyone had success in creating a carbonated KT > beverage similar to that of the store bought? If so, what's your > secret? > > Thanks so much!! > > Bertsch > Minneapolis, MN > USA > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 I think it must, because I notice that the juice I put in can really make it carbonate well. It has been a long time since you and I discussed brewing temperatures, and perhaps you forgot-hah! I mentioned that in the winter I use my electric heating pad under my jars, and the temperature is about an even 82 degrees. I think the most recommended temperature for brewing kt on the internet is about 75 to 86 degrees, and that temperatures above 100 degrees is when you should start worrying about the scoby having trouble. Remember when you had your kt in the attic and it was 95 degrees, and everybody recommended that you take it down from there, because it was only going to get hotter as the summer went on? By the way, I'll bet a whole nectarine made for a delicious drink, but it does sound like it might have been a little too much and perhaps that is why you had troubles with too much fizz. Jeani > > Hi Jeani and everyone, > Do you think that fruit sugar (fructose) makes better carbonation than regular sugar? Just yesterday I opened a bottle that I had put slices of nectarines in and the whole neck went out in foam all over the table. LOL I like to have good carbonation but I don't want to lose so much of my kt over it. I did put about a whole nectarine in the bottle so it may have been to much. For the other bottles from the same batch I had put sugar in at bottling time but they didn't have near the carbonation that my fruit bottle had. They did have a good bit of carb. but not quite to that extreme. > > Btw, I think it was Frantz who said about less than 80 degrees for brewing. I brew mine at around 85 and within four days it is quite ready to bottle. After I bottle I put them on top the fridge were it's about 70-75. It takes about 2-3 days until they are ready to drink. I know before some of you cautioned about high temps. What is a sign that the temp is too high? Has anyone ever damaged a scoby from high temps? Personally, I think a scoby wouldn't be damaged until around 95-100. At 85 the brew is streaming with bubbles in a very short time a quite a bit of carbonation before bottling. > > Rodrick > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 Yes, Jeani, I remembered everything. That was what my first post was about. I've learned so much since then! LOL Actually I moved it to a different place in the attic where it sometimes gets to 90 degrees. You gotta remember, we live in a big farm house and the attic is very big. If I would have left my kt up where it had been, no doubt it gets to 110 up there. It's still in the attic but at floor level, right along the steps. I was more or less telling Frantz that it would go faster if it was warmer. Remember he had recommended not to go over 80. I guess everybody can do it their way. If we all get delicious kt, then.... SUPER! Btw, Jeani, your scoby is growing well at 90. :-D I just took a batch off at four days and it was a little overdone! Rodrick Re: Carbonation I think it must, because I notice that the juice I put in can really make it carbonate well. It has been a long time since you and I discussed brewing temperatures, and perhaps you forgot-hah! I mentioned that in the winter I use my electric heating pad under my jars, and the temperature is about an even 82 degrees. I think the most recommended temperature for brewing kt on the internet is about 75 to 86 degrees, and that temperatures above 100 degrees is when you should start worrying about the scoby having trouble. Remember when you had your kt in the attic and it was 95 degrees, and everybody recommended that you take it down from there, because it was only going to get hotter as the summer went on? By the way, I'll bet a whole nectarine made for a delicious drink, but it does sound like it might have been a little too much and perhaps that is why you had troubles with too much fizz. Jeani > > Hi Jeani and everyone, > Do you think that fruit sugar (fructose) makes better carbonation than regular sugar? Just yesterday I opened a bottle that I had put slices of nectarines in and the whole neck went out in foam all over the table. LOL I like to have good carbonation but I don't want to lose so much of my kt over it. I did put about a whole nectarine in the bottle so it may have been to much. For the other bottles from the same batch I had put sugar in at bottling time but they didn't have near the carbonation that my fruit bottle had. They did have a good bit of carb. but not quite to that extreme. > > Btw, I think it was Frantz who said about less than 80 degrees for brewing. I brew mine at around 85 and within four days it is quite ready to bottle. After I bottle I put them on top the fridge were it's about 70-75. It takes about 2-3 days until they are ready to drink. I know before some of you cautioned about high temps. What is a sign that the temp is too high? Has anyone ever damaged a scoby from high temps? Personally, I think a scoby wouldn't be damaged until around 95-100. At 85 the brew is streaming with bubbles in a very short time a quite a bit of carbonation before bottling. > > Rodrick > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2012 Report Share Posted April 22, 2012 Okay, just when I was getting my water kefir going, figured out how much sugar to use, etc., feeling excited about having something other than water to drink - My morning blood glucose levels have been elevated all week. Bummer. My husband says he thinks it's the kefir - the only thing I've done different with my diet. Reasonable conclusion. Today I had a bladder spasm - that tells me that my numbers have been up because of a UTI. Any infection causes elevated blood glucose - a real problem. I've drastically reduced my water kefir consumption. I was doing some reading today - wondering if the carbonation might be the problem. Do any of you know whether there are different types of carbonation? Is carbonic acid present in kefir? Amazing how much there is to learn!! Thanks in advance for your feedback, LaDonna Quote Link to comment Share on other sites More sharing options...
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