Re: Questions on fermented beverages

[Guest guest]

--- In , " Rose " <Dandeliongold22@...>

wrote:

>

> Do fermented beverages aggravate yeast conditions?

Yes, they can. They have sugar in them.

Also, is there

> anyone out there that is really sensitive to the alcohol in fermented

> beverages? I feel like I get a mild buzz from kombucha and other lacto-

> fermented beverages I have tried, which I don't particularly like. do

> I build up a tolerance or am I just being overly sensitive?

You are sensitive, no reason to say " overly " . Ferment it for less

time, before the sugars turn to alcohol. But then it will be sweeter

and aggravate the yeast, eh? No kombucha for you!

B.

>

[Guest guest]

I get a super-energetic rush from kimchi (sometimes) and I've wondered

if it's supplying some nutrient I was lacking or something. There are

some conditions that cause alcohol sensitivity. I guess you could try

a very small sip of wine or something and see if the same thing

happens; if it does you know it's the alcohol. With Kombucha it could

be the caffeine.

As far as yeast, I've found that Kimchi is the very best thing I've

tried for yeast - really knocks it right out. I made my own with bok

choi, radish, etc. from my garden so all the enzymes and

phytonutrients were intact when I put it together.

--- In , " Rose " <Dandeliongold22@...>

wrote:

>

> Do fermented beverages aggravate yeast conditions? Also, is there

> anyone out there that is really sensitive to the alcohol in

fermented

> beverages? I feel like I get a mild buzz from kombucha and other

lacto-

> fermented beverages I have tried, which I don't particularly like.

do

> I build up a tolerance or am I just being overly sensitive?

>

[Guest guest]

Thanks for the response, Haekler. Does Kombucha have caffeine in it

after the mother is done transforming the sugars and black tea? I am

extremely sensitive to caffeine and hadn't ever noticed a caffeine

effect.

Does Kimchi not have sugar in the recipe? Maybe that's why it will

help knock out a yeast infection or at least not aggravate it?

Also, yes, just sipping wine will cause a reaction for me. I was

severely alcoholic in my teen years and may have sensitized myself to

alcohol, same with caffeine, I abused caffeine pills as a teen as well.

And finally, I'm not too fond of the idea of having to use so much

sugar in the fermentation processes of some of these beverages, even

though I understand it is being converted or transfigured somehow.

I'm not comfortable with the idea that kombucha fungi feeds on black

tea and white sugar, that seems odd to me somehow, and out of sync with

nature. The whole kombucha craze struck me as odd when it first came

on the scene years ago, but somehow it held it's ground and is still

around. I was told back then that it was some ancient Mongolian health

secret, but black tea and white sugar availability isn't that old in

the scheme of things. Perhaps the kombucha followed the Brits around.

Just some thoughts

[Guest guest]

>

> On a Sally tape, I thought she said fermenting caused the sugars to

> turn into something else. She didn't say alchohol though unless you

> chopped things too fine so that there was too much surface area to work

> on. Not sure why that would be though.

>

> Is your answer that there's sugar in them conclusive? What about Kifer?

> I drink a ton. What about beet Kvass?

,

She surely said lactic acid. In making NT fermented beverages, one

wants to encourage the sugars to turn to lactic acid instead of

alcohol, this is the reason for all that salt. For making alcoholic

homebrews, one wants to discourage lactic acid and encourage alcohol.

Us kitchen fermenters can't completely contol the outcomes--part of

the charm.

There is definitely residual sugar in the drinks--else you'd have

something tasting like vinegar--though not enough to bother everybody,

and people who become easily unbalanced by sugar may find them

problematic. They are healthful so it's worth experimenting with, or

diluting, or moderation.

Kefir has the same macronutrient profile as milk afaik.

Even lactic acid is a simple carbohydrate.

Beet kvass? That is more dilute since it's an infusion. Sally thinks

beet kvass has the same profile of vinegar. I bet it'd taste great if

it was made with honey!!! ooh, ooh, ooh, the monkey's back...

B.