Re: kombucha vs. gallstones?

[Guest guest]

Joy:

You might want to obtain a scoby. My KT doesn't taste vinegary using

the scoby.

>

> I read -- on the internet... -- that kombucha dissolves gallstones.

>

> I made some kombucha with a bottle of commercial kombucha as starter

> (if anybody wants the recipe, just ask). Left it more than two weeks,

> and it was pretty darn vinegary. Drank 2 ounces of that every day for

> a week. Made some more, poured it off after a week; tastes good,

> slightly sweet, fizzy. Mixed the two together, and sometime in there,

> started getting some actual diarrhea. Weird and grainy, with

> upper-tummy bloating, then general weakness.

>

> It seemed to go away when I didn't drink it for a couple days, then

> came back when I did.

>

> Anybody have a similar experience with kombucha tea? This is all new

> to me.

>

> Joy

>

[Guest guest]

,

> Joy:

> You might want to obtain a scoby. My KT doesn't taste vinegary using

> the scoby.

I've only made kombucha with a SCOBY and if you let it go long enough,

it *definitely* smells and tastes vinegary. In fact, the smell is

remarkably identical to apple cider vinegar. Sounds like you stop your

kombucha earlier than I usually do.

Tom

[Guest guest]

Tom:

Yes, my current brewing time is about 2 weeks. My very first batch as

a newbie went 3+ weeks and it was very tart - but I drank it anyway.

I suspect the brewing time will be less during the warm days of summer

(we don't have central air). This past week I've experimenting with

" flavors " and added 1 tablespoon of frozen concentrated grape juice to

a 16oz bottle of KT after the second ferment - it reminded me of the

store bought version!

> I've only made kombucha with a SCOBY and if you let it go long enough,

> it *definitely* smells and tastes vinegary. In fact, the smell is

> remarkably identical to apple cider vinegar. Sounds like you stop your

> kombucha earlier than I usually do.

>

> Tom

>

[Guest guest]

Joy,

When I first started drinking KT, after building up to it I started

drinking close to a quart of Kombucha a day, but after a few weeks

of doing that, I started getting cramping and diarrhea. I've found

the magic number to be about 12oz and that's if I don't consume any

other ferments at the same time. I know it's the KT doing it

because I've experimented. Not too long ago, somebody posted about

fermenting 3 weeks to really get rid of sugar. I now mix a few

ounces of this KT vinegar with water kefir and seem to do fine. I'm

wondering if it was the sugar in the KT causing the symptoms. I had

been fermenting 10 to 12 days, but I guess that wasn't long enough.

Patty

Mixed the two together, and sometime in there,

started getting some actual diarrhea. Weird and grainy, with

upper-tummy bloating, then general weakness.

It seemed to go away when I didn't drink it for a couple days, then

came back when I did.

Anybody have a similar experience with kombucha tea? This is all new

to me.

Joy