Re: Kombucha tea - how much?

[Guest guest]

,

We've been making (and drinking) Kombucha for years. You must start out

slow! An ounce or two per day, and work up. The reason? You very well could

go through cleansing when starting to drink it. If you would like to know more

feel free to contact me - I can tell you about anything you need to know -

including making it yourself much cheaper.

Hugs,

Janet

----- Original Message -----

From: leslieiniowa

Sent: Friday, March 15, 2002 1:50 PM

Subject: Kombucha tea - how much?

I just received a my first bottle of Kombucha tea from Pronatura. I

like it! I wonder though, it says on the side " Adults take 3-4

fl. oz. up to 3 times a day, " does this mean that you should not

drink more than that? I was hoping to replace my diet-coke addiction

with this, but 4 oz. just wont cut it. Also, can I give this to

my young children?

[Guest guest]

Is kombucha any good? I've always wondered about it. Be straight with

me: is it raw jersey milk (woohoo!) or whole grain unleavened

pastries (yech!)?

> ,

> We've been making (and drinking) Kombucha for years. You must

start out slow! An ounce or two per day, and work up. The reason?

You very well could go through cleansing when starting to drink it.

If you would like to know more feel free to contact me - I can tell

you about anything you need to know - including making it yourself

much cheaper.

> Hugs,

> Janet

>

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

> From: leslieiniowa

> @y...

> Sent: Friday, March 15, 2002 1:50 PM

> Subject: Kombucha tea - how much?

>

>

> I just received a my first bottle of Kombucha tea from Pronatura.

I

> like it! I wonder though, it says on the side " Adults take 3-4

> fl. oz. up to 3 times a day, " does this mean that you should not

> drink more than that? I was hoping to replace my diet-coke

addiction

> with this, but 4 oz. just wont cut it. Also, can I give this

to

> my young children?

>

>

>

>

>

[Guest guest]

> Is kombucha any good? I've always wondered about it. Be straight

with

> me: is it raw jersey milk (woohoo!) or whole grain unleavened

> pastries (yech!)?

whups, I meant naturally leavened (or whatever you call it when yeast

doesn't do it), not unleavened.

[Guest guest]

and Janet and all,

Let me underscore that advice to go slowly with kombucha. Two

weekends ago our local health food store had a tasting/demo of a live

kombucha product that was available in the refrigerated foods

section. I had never noticed that it was ever there so I began

buying it. I loved it and drank several 16 oz. bottles! the first

few days. By Thursday I felt nauseous. By Friday I ached all over,

and by late in the day I was on my back where I remained for two more

days. No appetite, fever, aching terribly, and my internal organs

HURT! I could feel them throbbing.

I am getting my mercury amalgams out next month and am on a pre-

removal detox program but just by bad luck had just stopped taking

the drainage rememdies temporarily about the time I started drinking

the kombucha. When I realized what was going on Sunday I started

taking the remedies and within 3 hours I felt much better.

I don't recall reading or otherwise being warned that kombucha was

such a strong detoxifier. I figured it was like the other fermented

drinks I had made - the beet kvass, the ginger ale, etc. Nope.

Treat it with lots of respect, especially if you still have your

amalgams in or have a toxic body.

What would be a good amount of kombucha for me given my situation?

Janet? Others? It would prob. be good to take as part of my post-

amalgam removal detox program.

I hope I haven't really damaged my body with my overindulgence, but

hopefully my story can help others avoid this experience.

Cheers,

> ,

> We've been making (and drinking) Kombucha for years. You must

start out slow! An ounce or two per day, and work up. The reason?

You very well could go through cleansing when starting to drink it.

If you would like to know more feel free to contact me - I can tell

you about anything you need to know - including making it yourself

much cheaper.

> Hugs,

> Janet

>

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

> From: leslieiniowa

> @y...

> Sent: Friday, March 15, 2002 1:50 PM

> Subject: Kombucha tea - how much?

>

>

> I just received a my first bottle of Kombucha tea from Pronatura.

I

> like it! I wonder though, it says on the side " Adults take 3-4

> fl. oz. up to 3 times a day, " does this mean that you should not

> drink more than that? I was hoping to replace my diet-coke

addiction

> with this, but 4 oz. just wont cut it. Also, can I give this

to

> my young children?

>

>

>

>

>

[Guest guest]

> Wow, this sounds serious!! I'm sure my body is a total toxic waste

dump and I have many, many amalgams in my mouth. Should I drink this

stuff at all? What do I do? What do you replace your amalgams with?

>

I think it all depends on the person. Perhaps it would be safe to

start with a tblsp or two a day and then work up from there. If one

felt achy or flu-like symptoms then back off. At least that's what

I'm going to do unless I get a better suggestion.

There are a number of new biocompatible materials that can work well

in place of amalgam. You need to find a holistic dentist who has

their stuff together to work with, and who has access to good

materials. In May, the naturopath Louisa , who was Dr.

Klinghardt's partner, is coming out with her book and will include a

section on dental materials and what to look for in a dentist. She

is the best on researching this complex subject and I would

definitely recommend getting her book for hard core, cutting edge, up

to the minute, detailed information. We will prob. carry it but you

will be able to order it from anywhere too.... Don't know what the

title is at this moment, btw.

Cheers,

[Guest guest]

Janet-

> We've been making (and drinking) Kombucha for years. You must start

> out slow! An ounce or two per day, and work up. The reason? You very

> well could go through cleansing when starting to drink it. If you would

> like to know more feel free to contact me - I can tell you about anything

> you need to know - including making it yourself much cheaper.

Is your kombucha sweet? I got a culture pad from GEM awhile ago and I've

now made two batches, but they've both come out very sweet, even though by

the end of the extra-long period I let them culture they were also quite

tart. I assume the sweetness means there's still plenty of white sugar in

there, and I can't eat sugar period, so I've been using less sugar each

time, but it doesn't seem to make a difference in the final sweetness.

Any ideas?

-

[Guest guest]

Hello ,

I will note here that there are differences in the cultures available out

there. I have had many different cultures over the years. Some of them made

nice tea, while others were either sharp or nasty. I don't know what you're

using for a recipe - but that could be part of the problem. I have a tried and

true recipe for the tea if you would like it.

My tea isn't really sweet - but isn't really tart either. I like to let it

ferment about 7-8 days - which makes a nice effervescent tea - very easy to

drink. We don't like it strong here - like the longer fermented vinegar tasting

tea.

Hugs,

Janet

Janet-

Is your kombucha sweet? I got a culture pad from GEM awhile ago and I've

now made two batches, but they've both come out very sweet, even though by

the end of the extra-long period I let them culture they were also quite

tart. I assume the sweetness means there's still plenty of white sugar in

there, and I can't eat sugar period, so I've been using less sugar each

time, but it doesn't seem to make a difference in the final sweetness.

Any ideas?

-

[Guest guest]

Janet-

> I will note here that there are differences in the cultures available

> out there. I have had many different cultures over the years. Some of

> them made nice tea, while others were either sharp or nasty. I don't

> know what you're using for a recipe - but that could be part of the

> problem. I have a tried and true recipe for the tea if you would like it.

I'd appreciate any advice I can get. I'm using plain white sugar and

organic black tea in a one-gallon cracker-type jar. After 8 days there's a

thin pad across the top of the kombucha and the liquid is very sweet and

not tart or effervescent at all. After a much longer period of time (like

20 days) the culture pad is a lot thicker, a sort of light tan color, and

the liquid is still quite sweet but also has some slightly vinegary

tartness. I've never gotten any bubbles or effervescence, but per GEM's

instructions I'm just putting a paper towel over the jar, held on with a

rubber band. Should I use a lid, or a tighter seal?

TIA

-