Re: Re: Kombucha health risk??

[Guest guest]

Thanks for the detailed response! I'm still studying it...

Jeanmarie

On Oct 3, 2009, at 9:54 AM, Happy Herbalist wrote:

> I have researched and tested kombucha for the last 10 years and

> found it to

> be pretty safe and almost idiot proof. During those ten years there

> have

> only been a handful of reported ill-effects. Really not bad

> considering

> 50,000 people every year are hospitalized from eating bad food

> (mostly from

> restaurants). Not one suspected adverse case was directly linked to

> kombucha. That said I do not recommend kombucha it for infants,

> children,

> nursing mothers or if pregnant.

>

> I have more on that online at http://www.happyherbalist.com/cautions.htm

>

> Much more common is that which I report below. The " Buzz " as if

> drinking

> alcohol. In my research I believe this is caused by the fermentation

> process

> - which is similar in fermenting water kefir, ginger beer and lesser

> in milk

> kefir. This would also include pickles, sauerkraut, kim che, etc.

>

> In all ferments sugars are converted to alcohol and then to beneficial

> acids. In that transition acetaldehyde is created and what becomes

> the " side

> effects " which are both ferment and individual specific. (does not

> effect

> each person in the same manner) This, again, depends upon the

> individuals

> constitution, and age, amount consumed and what stage and/or

> pathways the

> ferment is at.

>

> Slightly less than1/2 of the sugar remains mostly as unfermentable

> sugars

> (pentose, hextose and fructose) and much of the caffeine. (caffeine

> is not

> always needed, but does stimulate the bacteria and lack of it may

> reduce the

> quality of the overall ferment). see

> www.happyherbalist.com/analysis_of_kombucha.htm

>

> The transformation of sugar and tea to Kombucha Mushroom Tea is a

> chemical

> process in which yeasts convert the sugar to ethyl alcohol. Alcohol

> then

> undergoes partial oxidation that results in the formation of

> acetaldehyde.

> Acetaldehyde is often associated with a green apple aroma. In the

> third

> stage, the acetaldehyde is converted into acetic acid by the

> bacteria. The

> chemical reaction is as follows: CH3CH2OH=2HCH3CHO=CH3COOH.. This

> process

> also occurs naturally in rotting and ripening foods and some breads.

> Recent

> findings suggest that both acetate and alcohol contribute to the

> changes in

> cerebral blood flow seen in the intoxication syndrome and that their

> relative influence is age-dependent Further studies indicate

> Acetaldehyde

> is damaging to DNA[16] and may cause abnormal muscle development as

> it binds

> to proteins.[17]

>

> A great deal depends upon the state of health and development of the

> mother

> and baby, or child. Blood glucose levels, the body's hydration level,

> vitamin and mineral deficiencies especially vitamin B-12 all effect

> how the

> body responses to acetaldehyde . Acetaldehyde is a reactive chemical

> that,

> at high concentrations, can cause sweating, rapid pulse, skin

> flushing,

> nausea, vomiting, and dehydration. These are typical of a hangover and

> many kombucha drinkers do experience a slight buzz if they had had a

> drink

> or two.

>

> Probiotic yeasts and to a greater extent the bacteria are beneficial

> and

> often just the right intervention. For example in infant diarrhea.

> This may

> be especially true where (if) kombucha contains the yeasts

> Saccharomyces

> boulardii . Studies indicate that the benefits are individual

> specific,

> working for some and not for others. There are many citations where

> kombucha

> was a life-saver for babies and children, these were in very rural

> areas

> often with little or no other alternatives. Infant diarrhea is a

> severe

> condition and deserves the best attention possible.

>

> Many a couple have claimed that Kombucha helped them to have a

> baby )

> Kombucha Tea is more a catalyst than a food. Kombucha makes things

> happen.

> Chinese Medicine (TCM) always try to maintain a balance. A

> homeostasis. Our

> bodies are distressed when this balance is lost. TCM is an art to

> restore

> that Harmony.

>

> After child-birth and while nursing, the body is in a weaken state

> and is

> distressed, seeking nourishment. Kefir and yogurts are a good choice

> as they

> fortify, strengthen and rebuild. In pregnancy certain deficiencies

> exist,

> for example vitamin and minerals. Hormonal changes abound. Babies

> continue

> to develop their core systems until the age of 4. Babies are not

> simply

> small people- they are extremely unique and very much undefined.

>

> According to Cornell University Food Study, Kombucha Tea typically

> contains

> 33 g/L of various (beneficial) acids and is safe and beneficial for

> the

> general public. Kombucha tea should be fermented to a pH of 2.5 to

> 3.0.

> While a lacto-ferment the ph should be between 3.6 and 3.9. (a pH

> below 3.6

> may result in the demise of many of their beneficial microorganisms

> associated with a lacto-ferment.) Lactic acid and the polysaccharide

> and

> minerals are expected to keep lacto ferments safe, while aceto-

> ferments

> rely upon the acetic acid.

>

> While under-fermenting may harbor pathogens or fail to develop the

> beneficial nutrients, over-fermenting (higher in acids) may

> overburden the

> stomach's digestive juices, and the body and tissue fluids. Acetic

> pH aids

> the stomach's digestive juices and helps break down food and relieve

> stagnation. Acetic Acid from Kombucha and Lactic Acid from kefir are

> weak

> acids. When ingested, they react with minerals such as Calcium,

> Sodium,

> Potassium and Magnesium in the body tissue and blood, to form

> alkalies. This

> reaction is termed Alkaline-forming foods. This is the reason why

> Kombucha

> Tea, which is acetic (pH 3.0) is considered an alkaline-forming

> food. In my

> experience the amount of kombucha tea one drinks is self-limiting.

> Same as

> at the dinner table.

>

> According to the National Institute of Health probiotics might

> theoretically

> cause infections especially in people with underlying health

> conditions.

> They could also cause unhealthy metabolic activities, too much

> stimulation

> of the immune system, or gene transfer (insertion of genetic

> material into a

> cell).

>

> From An Introduction to Probiotics

> http://nccam.nih.gov/health/probiotics/index.htm#formore

>

> The American Academy of Pediatrics support their use on an

> individual only

> basis. Probiotics should be used with caution in children with

> indwelling

> CVC access, prolonged hospitalizations, and a recognized or potential

> compromise of gut mucosal integrity.

>

> Again, I will say that in my experience kombucha and fermented foods

> are

> safe and extremely beneficial. And too-much of a good thing can be a

> bad

> thing.

>

> Ed Kasper

> www.HappyHerbalist.com

>

> eddy@...

>