Re: Re: GT ... 30 days? Question to Ed's reply

[Guest guest]

Thanks Ed, that said, I guess that would mean that " GT's Raw Kombucha " is

just as much real as what any of us brew at home and " claim " to be

Kombucha.. Though I don't understand the Lactic acid aspect here, I thought

I distinctly tasted and smelled acetic acid in GT's brew.. Haven't done the

side by side comparison though..

I hope Dave can help..I would understand if he didn't want to tell us

everything about his process, but OTOH it's good to be as open as possible

with this type of info to earn more trust from the public regarding the

process and/or quality of the product..

There weren't lab tests a couple hundred years ago and so it was even

harder to classify and organize microbial cultures like Kombucha, they were

just passed down with all sorts of different treatment along the way so

really all that they know for sure were the basic indicators of

Kombucha,it's made from real tea and sucrose, it forms a scoby, there is Co2

production, acid production (drop in ph), vinegar smell, pleasant

taste...those things present I would certainly not know what to call it

other than Kombucha...

Beau

>

> Joy and MArge.

>

> Only a lab test will give you the results of your ferment.

> But that will not declare you a winner or loser, as

> obliviously many others are calling what they do to be

> kombucha. As a general rule all fermented " foods " are

> healthy and beneficial (as opposed to fermented " spirits "

> which are destructive)

>

> There are different strains of kombucha mushroom tea. What

> all the " kombucha mushroom teas " have in common are three

> things. (kombucha-research.org, et al)

>

> Gluconic acid,

> acetic acid

> fructose.

>

> The differences in strains are mostly viewed from the

> different ratio of acetic acid to Gluconic acid as well as a

> host of minor life players. However you get there from the

> main life force of kombucha - meaning the specific bacteria

> and yeasts. The typical Kombucha SCOBY will not produce

> lactic acid or a significant level of any vitamin or mineral

> or other acids. It will of course contain the dominant

> bacteria and yeasts and very likely a host of others, IMO,

> How Kombucha Works is best explained via Traditional Chinese

> Medicine and not western science - which according to its

> theory will not work or only possibly cause more harm than

> good. (But WE know KT it does work.)

>

> To know if one has a true kombucha mushroom tea or not is

> sorta like looking for the Holy Grail.

> A while back laurel farms tried to claim ownership of

> " Kombucha Tea " via a copyright. Copyrighting the name but

> not declaring what was in the stuff.

>

> My previous post outlined the typical expectations of a

> kombucha ferment brewed in a typical fashion. Time,

> Temperature, Tea, Sugar will be major factors in shifting

> the balance of the acids, taste and character creating a

> " strain " However a acetic acid ferment will not produce a

> lactic acid ferment or vis a versa. Any ferment, even those

> brewed in a strict manner, may go off or get stuck. And are

> subject to ever-present wild yeasts and airborne bacteria.

> This makes it impossible to be definitive - except as

> Roussin, et al (kombucha-research.org) was able to

> determine the common thread as; Gluconic acid, acetic acid

> and fructose, and whose conclusions were supported by other

> research. I have seen no research describing kombucha as a

> lactic acid ferment.

>

> I have discussed these events on several occasion with GT

> Dave and other major kombucha tea produces. There are just

> too many variables and all the results anyway are merely

> " opinions " . Call it what you will. Just understand that

> what one person call kombucha may not be what you refer to

> as kombucha. That goes for any benefits or possible side

> effects as well.

>

> IMO, your decision should be: do you like what you've

> created and is it helping you. If it is then I think its

> wise to continue. If not get another one and start over.

>

> Be happy.

> Brewing Kombucha Pictures online

> http://www.happyherbalist.com/pictures.htm

>

> Enjoy Your Health,

>

> Ed Kasper L.Ac.

> California Licensed Acupuncturist & Herbalist

> www.HappyHerbalist.com eddy@... <eddy%40HappyHerbalist.com>

>

>

> -----Original Message-----

>

> 5. Re: GT ... 30 days? Question to Ed's reply

> Posted by: " joyfulitl@... <joyfulitl%40peoplepc.com> "

> joyfulitl@... <joyfulitl%40peoplepc.com> joyfulitl

> Date: Tue Aug 8, 2006 6:14 am (PDT)

>

> Ed,

> Wild about GT's being a lactic acid ferment vs. acetic acid

> ferment of traditional KT.

>

> How do we know our scobys are the acetic type and not the

> lactic type? My apologies if this question is not

> applicable- just how I am reading your information.

>

> Thanks,

> Joy

>

>

>

--

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