Kombucha Tea

[Guest guest]

In a message dated 08/18/2000 1:28:27 PM Central Daylight Time,

atlantic1@... writes:

<< Donna, did you know that Kombucha tea also has bacteria that is friendly

flora and it feeds on yeast!? >>

__________________________

Is that the mushroom that grows little ones?

ej

[Guest guest]

Donna, did you know that Kombucha tea also has bacteria that is friendly

flora and it feeds on yeast!? Can't beat that with a yogurt culture! There

is a kombucha list at egroups.

Kris

" For candida overgrowth, my favorite is Kombucha tea. It has other yeasts it

that starve the candida out!!! Plus it is a LIVE drink full of enzymes,

amino acids, b vitamins and other wonderful properties that detoxify the

body. :0) "

[Guest guest]

hi l am new to the list..and dont know much about this topic...l havent had

the time to read the archives as of yet...l just need some info on what this

tea does and does it cure anything...what does the tea taste like? can it

ever be bad or spoiled? thanks for any direction on this subject ..sincerely

teri.

[Guest guest]

It is not really a mushroom at all. It will reproduce one " baby " every 7-8

days above itself in the medium, about the same size as itself. It is a

symbiotic culture of yeast and bacteria.

Kris

[Guest guest]

In a message dated 8/20/00 2:10:47 PM Eastern Daylight Time,

atlantic1@... writes:

<< the Kombucha list here at egroups and then asking for help. >>

Would you give us the link to sign up???? Thanks, Carol

[Guest guest]

You actually make KT yourself and it is fairly easy, and inexpensive. You

need to learn how, and get a starter, and you can do this by subscribing to

the Kombucha list here at egroups and then asking for help. Everyone on the

list loves to help and send starters for just the cost of postage and such.

Good luck! It does really help.

Cheers!

Kris

[Guest guest]

Does anyone know where to get this tea? Also, is it

dangerous to detox while nursing? My homeopathic

doctor says not to. --- mdlies <drdan@...>

wrote:

> Has anyone used Kombucha for mercury chelation?

>

> Some info I found on the net...

> HEAVY METALS EXCRETED AS PEOPLE DRINK KOMBUCHA.

> When examining body fluids such as urine, it has

> been shown that

> people who drink Kombucha on a regular basis will

> excrete any toxins

> that have either built up internally as a result of

> illness or been

> absorbed from the environmental. Specific toxins

> which have been

> successfully isolated as being effectively purged

> from the body are:

> caesium, mercury, lead and benzol.

>

> WHAT'S IN KOMBUCHA?.

> It consists of; Acetic acid, carbonic acid, vitamins

> B1, B2, B3, B6,

> B12, Carbonic acid, Folic acid, Gluconic acid,

> Glucuronic acid,

> Lactic acid, as well as Usnic acid. Acetic Acid -

> which is a natural

> product of fermentation suppresses the development

> of any micro-

> organisms that do not belong to the Kombucha

> culture.

>

> From another web site...

> It would be too long to describe in detail all the

> improvement I

> experienced but I can say that my health is 80

> percent improved and I

> have greatly increased strength and energy. The most

> important

> improvement is that I no longer have to live in a

> " glass

> bubble "

> because of severe chemical sensitivity. I owe most

> of my health

> recovery to kombucha tea and I truly feel that this

> delicious drink

> is the safest chelator available today. Dr. Baker, a

> specialist in

> chelation therapy for mercury toxicity, told me in a

> telephone

> conversation that all her patients who take kombucha

> tea tell her the

> same.

>

>

>

>

=====

Suzanne M. Schwarz

__________________________________________________

[Guest guest]

> Does anyone know where to get this tea? Also, is it

> dangerous to detox while nursing?

According to the Center for Disease Control, in their Morbidity and

Mortality Weekly Report, they suggest that Kombucha Tea may be deadly.

http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm

Counterpoint...

" you're more likely to find contamination in a cup of coffee than in a cup

of properly prepared kombucha, " according to Dr. Page of the FDA.

That said...

I got my mushroom from a friend. There are some places that sell it

pre-made, but I think it is only good if you make it yourself.

Here is some info and instructions on how to make it:

http://www.westonaprice.org/foodfeatures/kvass.htm

Here is one place you can get it from:

http://www.kombucha2000.com/

-Dan

[Guest guest]

>>I could swear I've seen kombucha tea sold in stores. I guess that's not the

same thing? Marilyn<<

~~~Sure it is! But, you're only getting the tea, not the culture.

Carol

[Guest guest]

Carol--Guess I'm still not getting it with this " fermenting " thing! It's

going to take some time, I think, to learn about all this new stuff! Marilyn

[Guest guest]

I am not looking at giving it to my 11 year old son with AIH and UC

but for myself. I know someone one here bought the mushroom a few

monhts back and was wondering what their experience was.

Jayne

> My son and I brewed/grew kombucha tea about 12 years ago, prior to

my liver

> problems.

> He is a alternative practioner student who now works for a vitamin

company.

> Anyway, it is supposed to have cleansing characteristics.

> I drank it as recommended, and experienced anger/emotional flare-

ups. Very

> un-natural for me.

> I was told that was part of the cleansing action and it would pass

in time.

> I didn't like the sensation, so I quit taking it and disposed of my

> mushroom and its babies.

>

> I would not try it now with my health problems.

>

> Sylvia , AIH, Las Vegas, NV

[Guest guest]

Melinda wrote:

> Do you know about the effects of or use Kombucha Tea in conjunction

with the program?

==>Kombucha tea is made from a mushroom, which is not recommended for

candida sufferers. The best fermented drink for candida is cabbage

rejuvelac. A good fermented food is sauerkraut or lacto-ferments

vegetables that are allowed on the candida diet.

Bee

[Guest guest]

Is this permanent or can I go back to using it in the future?

> ==>Kombucha tea is made from a mushroom, which is not recommended for

> candida sufferers. The best fermented drink for candida is cabbage

> rejuvelac. A good fermented food is sauerkraut or lacto-ferments

> vegetables that are allowed on the candida diet.

>

> Bee

[Guest guest]

According to this article Kambucha tea is not cultured from a " mushroom " but the

culture looks like a mushroom only. Is this not accurate?

http://www.anahatabalance.com/teakombucha.html

" Kombucha cultures or SCOBY have been used traditional for hundreds of years

throughout the world as a beneficial

health drink and daily tonic. Kombucha tea (pronounced kom-boo-sha, Kombu tea

in English), also called a

Manchurian mushroom, is a living culture which grows on top of a mixture of

brewed tea and sugar in which the culture

has been introduced.

Although it is called a mushroom, it is not a mushroom at all as it does not

produce spores or " fruit. " The " mushroom "

or SCOBY can be describe as a light brown or creamy white disk that grows on top

of the liquid tea/sugar mixture and

will take the form of the container that is in, which is why most look circular

in the pictures you may see. Again, it is

not a mushroom at all, but really a yeast culture that has a symbiotic

relationship with various bacteria, which

duplicates itself during each brewing cycle. The correct name for the

" mushroom " is a S.C.O.B.Y - a symbiotic culture of

bacteria and yeast. The culture may look fragile, however, it is really thick

and leathery in consistency. The finished

brewed tea should be regarded principally as a live food unusually rich in

nutritive properties. The finished fermented

product taste something like cider with a nice fizz. As with yogurt or miso,

the bacteria and cultures in the tea are a

great source of nutrition, aiding in metabolic function and balance. "

__________________________________________________

[Guest guest]

Dear Kate,

Thanks for the reference. I was totally mistaken. Sorry. But

Kombucha tea is made with sugar - maybe it can be made without it.

Bee

> According to this article Kambucha tea is not cultured from

a " mushroom " but the culture looks like a mushroom only. Is this not

accurate?

> http://www.anahatabalance.com/teakombucha.html

[Guest guest]

Since I make kombucha all the time I thought I would add a comment here.

I have never heard of kombucha beiing made without refined sugar. The sugar is

the

source of food for the healthy bacteria to flourish, in the same way as

lactose(a milk sugar)

is the food for kefir granules. In both of these healhty bacteria foods the

sugar disappears

as it is eaten by the bacteria. The longer it ferments the less sugar is left.

Kombucha can

eventually taste like vinegar.

Of course refined sugar is a very different item than lactose which is a

naturally present

sugar in milk. Since kombucha may have traces of refined sugar in it, perhaps it

should be

avoided until candida ia under control.

All my best,

Sheila

..

> > According to this article Kambucha tea is not cultured from

> a " mushroom " but the culture looks like a mushroom only. Is this not

> accurate?

> > http://www.anahatabalance.com/teakombucha.html

[Guest guest]

I would just like to add that I also make Kombacha Tea which is why I

originally asked about it's consumption as I start the program. We use

non-refined, certified organically grown turbinado sugar or evaporated

cane juice. Wouldn't this make a difference in the way it changes in

the fermenting process?

Melinda

> Of course refined sugar is a very different item than lactose which

is a naturally present

> sugar in milk. Since kombucha may have traces of refined sugar in it,

perhaps it should be

> avoided until candida ia under control.

>

> All my best,

> Sheila

[Guest guest]

Hi Melinda,

I think the two sugars you mentioned would effect the body in the same way as

refined

sugar. I can see you are really trying to avoid the problems associated with

refined sugar

by buying the least refined products posssible. This is wise. I sometimes use

Rapadura

sugar.

Perhaps we had better look into your question more deeply. A little research

might clear

up any remaining questions.

There are some fine kombucha websites and the answer may be there waiting for

us.

Happy hunting,

Sheila

-- In , " cmmelinda " <cmmelinda@y...> wrote:

> I would just like to add that I also make Kombacha Tea which is why I

> originally asked about it's consumption as I start the program. We use

> non-refined, certified organically grown turbinado sugar or evaporated

> cane juice. Wouldn't this make a difference in the way it changes in

> the fermenting process?

> Melinda

>

[Guest guest]

Thanks, Sheila,

It seems research is my life these days! At this point, my family

still uses some sugar for baking and the tea so try to use the

healthier alternative. And they will still be taking the Kombacha.

Just wondering if I have to avoid it. I am going to stop using it

until I can get more info on the sugar content. Oh, and, what is

Rapadura sugar?

Melinda

I sometimes use Rapadura

> sugar.

> Perhaps we had better look into your question more deeply. A little

research might clear

> up any remaining questions.

> There are some fine kombucha websites and the answer may be there

waiting for us.

> Happy hunting,

> Sheila

[Guest guest]

Hi Melinda,

Rapadura is a form of less refined sugar. It is, of course, still sugar and

candia thrive on it.

My Rapadura sits in my cupboard from one Chritstmas to the next. Since I have

increased

the animal fats in my diet (Optimal Diet)my sugar craving have disappeared.

Other than a

tiny amount of fruit (1/4 cup berries some days) and a touch of stevia in my tea

I rarely

have any added sweetners.

Candida is no longer a problem for me, because sugar and all refined foods has

left my

diet. Anyone can beat candida overgrowth, if they are will to stick to Bee's

diet. It is so

worth the effort.

Sheila

Oh, and, what is

> Rapadura sugar?

> Melinda

[Guest guest]

Suzanne,

I have been a Kombacha user for over eight years now. However, I

asked this question last month and it was pointed out that it is made

with sugar. The sugar does change chemically through the

fermentation period, more so the longer you ferment. I think that

someone mentioned that after fermenting it for 15 days the sugar

content tested to be a trace amount. I have opted to stop drinking

it while I am still in the beginning stages of overcoming the candida

as I do not want to do anything to impede my progress!! Good luck.

Melinda

> Hi everyone,

>

> What are your thoughts on kombucha tea? It has a vinegar like

taste.

> I know vinegar is not allowed on the candida diet, what about

kombucha?

>

> Like to hear your thoughts.

>

> Thanks,

>

> Suzanne

[Guest guest]

Thank you Melinda.

Suzanne

cmmelinda <cmmelinda@...> wrote:

Suzanne,

I have been a Kombacha user for over eight years now. However, I

asked this question last month and it was pointed out that it is made

with sugar. The sugar does change chemically through the

fermentation period, more so the longer you ferment. I think that

someone mentioned that after fermenting it for 15 days the sugar

content tested to be a trace amount. I have opted to stop drinking

it while I am still in the beginning stages of overcoming the candida

as I do not want to do anything to impede my progress!! Good luck.

Melinda

> Hi everyone,

>

> What are your thoughts on kombucha tea? It has a vinegar like

taste.

> I know vinegar is not allowed on the candida diet, what about

kombucha?

>

> Like to hear your thoughts.

>

> Thanks,

>

> Suzanne

[Guest guest]

Angie,

Hi. I am in this group with you, and not new to making my own Kombucha and

kefir. I can supply you with both Kombucha and Kefir cultures and starter if

you like, plus all of the documentation that goes along with the two. There

is not a day in my life that goes by where Kombucha is not an integral part.

Both are fabulous natural pro-biotics that you can culture right in your

own home. Plus they are fun to watch, to culture, to share, and best of all

- to drink and swear by great health benefits. I have many Kombucha SCOBY's

but am just starting to grow another batch of kefir grains. They take a

little longer to grow. It takes about a month to get a good cup of grains,

but all you need to get started with is one teaspoon of grains, and a cup of

milk.

All my best,

Sasha@...

-- kombucha tea

Hello...I am new to this group and find it very interesting. I am

beginning to learn about colon cleansing and all natural cures.

Needless to say, this is a whole new world to me. Can someone please

educate me about kombucha tea?

Thanks..

Angie in Mississippi

[Guest guest]

I saw 2 brands of pre-made Kombucha in the health food store. One

brand was pasteurized -- which defeats the purpose doesn't it? The

other brand did not say it was pasteurized. I was tempted to try the

other brand, but wondered how long it had fermented. It is made with

black tea and white sugar. I understand that the bacteria digest the

sugar, but you have to let it ferment long enough. Commercial brands

often don't let things ferment as long as we would if we were making

it in the home. So I was suspicious.

I admit I am too lazy to make kombucha at home.... maybe later....

- T

[Guest guest]

I love kombucha. Without it I would need B supplements. I have 6 kombucha

starter cultures if anyone is interested. I'd be happy to share/pass my heirs

along so they can make tea too --for about $1 a gallon. I allow the ferment

3 weeks and the pH is always between 1.5-3. I'm using the tea to ferment

cucumbers and read that you can cover egg shells with kt and over a period the

shells will disappear and you're left with a calcium drink. I have yet to try

since I consume enough kefir for calcium. I have used kt as a hair rinse to

hopefully cover the gray. It hasn't worked unfortunately but my hair is

noticeably softer.

MC

> Subject: Why do people drink Kombucha tea?

> Date: Fri, 7 Oct 2005 19:16:20 +0100

>

> http://www.kombuchatea.co.uk/why-drink-kombucha.asp

>