Re: 7b. What Is Kombucha?

[Guest guest]

Hi Mark and EveryOne,

You can buy a copy of Mike Roussin's Kombucha Research at:

http://www.kombucha-research.com/

Peace, Love and Harmony,

Bev

-- In original_kombucha , " mark robert " wrote:

>

> I'm interested, at least in seeing test results, in terms of

> species and chemical contents. If possible, I'd love to submit a

> sample of my coffee/cocoa biofilm.

>

> -mark

>

>

>

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>

> -------------------

>

> Well said Bev, I totally agree.

> BTW, GT is the only one (that I know of) that has labeled

> his ingredients (beyond government regs) which I applaud him

> for.

>

> I should note that some commercial bottlers of KT did send

> their brands in for comparisons to Roussin research

> group. (Pronatura and Kombucha2000 were two of those and all

> results are available from kombucha-research.org and their

> eBook) and it was with Pronatura who claimed glucuronic

> acid as an ingredient (still does) in which Roussin did not

> find any (no glucuronic acid in any of the 2,000 ferments

> tested) which has lead to much debate. GT, as well as

> several other European brands claim glucuronic acid as part

> of their ferment. [bev, as well as some 2,000 others also

> had their ferments tested]. Awhile latter there was another

> round of group testing with more of a focus on certain acids

> and caffeine.

>

> I would like to see another round of testing and would

> volunteer to help provide logistics, etc to facilitate if

> there is interest.

>

> I also would like to echo your statement that there is alot

> we do not know. And that we should not be judgmental just

> curious.

>

> live free and healthy

>

> Ed Kasper L.Ac., Acupuncturist & Medicinal Herbalist

> http://HappyHerbalist.com eddy@...

>

>

>

>

>

> ............................original message

> .............................

> 7b. What Is Kombucha?

> Posted by: " yoganandaom " OM@... yoganandaom

> Date: Fri Aug 11, 2006 11:02 pm (PDT)

>

> Hi Ed and EveryOne,

>

> Regarding SCOBY: " a symbiotic colony, culture, community of

> yeast and

> bacteria " . That doesn't specify _Kombucha_ but since it was

> created on

> the Original Kombucha list for the purpose of

> _simplification_ namely

> to write SCOBY instead of Kombucha Colony, Kombucha Culture,

> etc. it

> was meant to refer to Kombucha on this list and so it should

> stay. I

> note it has spread way beyond this list by now:-))

>

> So for this list at least, a SCOBY is a symbiotic colony of

> yeasts and

> bacteria which comprise Kombucha. Now which yeasts and

> bacteria are

> Kombucha?

>

> What is Kombucha is being called into question lately.

> Specifically by

> the discussion of GT's ingredients. You and I both have

> posted in

> recent days the lists of Yeasts and Bacteria in traditional

> Kombucha

> as found by Mike Roussin and other researchers and reported

> by

> Guenther in his book.

>

> Several people on this list however, are fermenting Kombucha

> that

> began with GT's which seems to have a very different

> ingredients list.

>

> I would like to keep room open for a discussion of the

> various

> ingredients and how they effect the resulting beverage. I

> would very

> much like to hear from GT Dave why he used the ingredients

> he did

> instead of the standard ingredients. I would also like to

> hear from

> those brewing from GT Daves what they are experiencing in

> terms of

> benefits etc. There is a lot we don't know yet.....

>

> Since I personally cannot say at this point one is better

> than the

> other, I would like to stay open to consideration of both to

> learn

> more about the effects of the various ingredients.

>

> I can say however that _from the list of ingredients_, GT

> Dave's is

> not the same as the traditional Kombucha we have been

> discussing here

> for years.

>

> In the pas, people have written about " strains " of Kombucha

> and I

> never thought too much about it because it seemed to me that

> after

> awhile whatever Kombucha you started with would be changed

> by local

> conditions just like what happens to sour dough. However

> that is just

> my opinion. Others feel strongly the opposite.

>

> Perhaps for the purpose of clarification, we could refer to

> traditional Kombucha as Kombucha and GT's as GT's. Just for

> the sake

> of defining our terms...so we can have a fruitful discussion

> and all

> learn from each other.

>

> I think what is in discussion here is not so much what is a

> SCOBY but

> what is Kombucha?

>

> Peace, Love and Harmony,

> Bev

>