kombucha

[Guest guest]

Jonah - first of all you " have " to have the mushroom or 'lichen' that begins

the process of making one...

I would send you one, but don;t know if I can send across the border??

I'll have to look up some links here... and do some homework on what i can

find....

wendy

Kombucha

,

I am interested in learning more about kombucha, as I've never heard of

it before you mentioned it. Do you have a good link you could send me?

I've found a page that says how to make it, but what do you think is the

best way?

Thanks!

Jonah

Send blank message to candidiasis-unsubscribeonelist if you want to

UNSUBSCRIBE !

[Guest guest]

Hey!

I am a long time kombucha user and have found Ariana's site to be the

most comprehensive. She discusses specific diseases and how kombucha

can help.

http://w3.trib.com/~kombu/konnection/

Here is the link for the KOMBUCHA AND CANDIDA article

http://w3.trib.com/~kombu/konnection/candida.html

Be well!

-adele

> Jonah - first of all you " have " to have the mushroom or 'lichen'

that begins

> the process of making one...

>

> I would send you one, but don;t know if I can send across the

border??

>

> I'll have to look up some links here... and do some homework on what

i can

> find....

> wendy

>

> Kombucha

>

>

> ,

>

> I am interested in learning more about kombucha, as I've never heard

of

> it before you mentioned it. Do you have a good link you could send

me?

> I've found a page that says how to make it, but what do you think is

the

> best way?

>

> Thanks!

>

> Jonah

>

>

> Send blank message to candidiasis-unsubscribeonelist if you

want to

> UNSUBSCRIBE !

>

[Guest guest]

Sonya wrote:

> Is this recommended for people with candida? Someone told me it

works on> people with candida and digestive troubles.

==>Sonya, what problem are you trying to fix by using kombucha.

Bee

[Guest guest]

It's supposed to be detoxifying and has good bacteria, so I was hoping it

would help the candida. However, I have my doubts, since it has sugar in it.

I'm not sure if the sugar is gone completely after it's fermented. Someone

also told me that it would help my daughter's constipation.

[ ] Re: Kombucha

Sonya wrote:

> Is this recommended for people with candida? Someone told me it

works on> people with candida and digestive troubles.

==>Sonya, what problem are you trying to fix by using kombucha.

Bee

----------------------------------------------------------------------------

--

[Guest guest]

Sonya wrote:

> It's supposed to be detoxifying and has good bacteria, so I was

hoping it> would help the candida. However, I have my doubts, since

it has sugar in it.> I'm not sure if the sugar is gone completely

after it's fermented. Someone> also told me that it would help my

daughter's constipation.

It would be best not to have Kombucha at this time. There are other

remedies for constipation. Forgive me if I don't remember, but have

you tried mega doses of Vitamin C or mega doses of Magnesium?

Bee

[Guest guest]

I am making kombucha tea tea. I love it. Do a kombucha search on the

internet. You'll find lots of information. I'm new at making kombucha, but if

you have any questions, I'll answer them the best I can.

Mark

[Guest guest]

I just started making kombucha a week and a half ago. I'm drinking my

first gallon now and can hardly wait to see the results.

Besides having candida, I have bad arthritis in my knees. I've heard

kombucha is really good at clearing up a lot of health problems. I

stumbled upon a good testimonial page about the benefits of kombucha

yesterday. You can read it at:

http://www.earthcalls.com/katest.htm

From everything I've read, you've got to start out slow when

consumming kombucha. No more than 2 oz. (1/4 cup) three times a day.

It really detoxifies the body and can cause problems if you drink too

much at first. One of my friends just told me that when she started

drinking kombucha, she drank a full glass in the morning. She said

that everytime she drank that much she got a bad headache. So she

quit drinking it altogether. No one had told her to start out slowly.

I recommend that you read as much as you can on the Internet, about

making and drinking kombucha. You're doing yourself a favor by

drinking this wonderful tea.

[Guest guest]

Hi Mark. I'm going to be making my first batch of kombucha tea tomorrow--any

special tips? I'm using decaf green tea and organic brown sugar. What kind of

water

should I use, do you think? Is it okay if I just purify it using my Britta

(okay, everyone,

I know it's probably not the best purifier--but I can't afford a proper one

right now)

or should I buy some kind of special bottled water? Also, I got all my supplies

on

line, but am not sure where to buy cheesecloth (for straining). Where does one

purchase such a thing?

I'll let you know how my first batch comes out. I'm so intrigued! Oh, one more

question, I got my starter cultures about a week ago and have kept them in the

fridge

until I got the rest of my supplies. Do think this will have damaged them? I

wasn't

really sure how to keep them.... Thanks!

> I am making kombucha tea tea. I love it. Do a kombucha search on the

> internet. You'll find lots of information. I'm new at making kombucha, but

if

> you have any questions, I'll answer them the best I can.

>

> Mark

>

>

>

[Guest guest]

In a message dated 8/1/2005 4:24:20 PM Eastern Daylight Time,

karenfaithriley@... writes:

http://www.earthcalls.com/katest.htm

Hello,

I too brew Kombucha tea. I love it. If nothing else, it gives me a great

feeling of well being. I drink quite of bit right now, anywhere between 3-4

cups a day. It's true to start out slowly for everyone is different. I do

recommend drinking lots of water when drinking this tea. If I don't, then I

may have a slight itching reaction.

Mark

[Guest guest]

Hi ,

I recommend organic white tea for kombucha tea. (Rembember, it's the

kombucha culture that eat the sugar and metabolizes it.) For candida

sufferers,

it's best to allow the fermentation process to go a little long, somewhere

between 10 to 12 days, to allow the sugar to be depleted. I would recommend

going to the web site _www.happyherbalist.com_ (http://www.happyherbalist.com) .

I buy my teas there, though you can use other teas. I'm doing lots of

experimenting now, using Red teas, Green teas and Black teas. Let me know how

things go.

Mark

[Guest guest]

Hey ,

I've used distilled water and spring water. I would never use tap water.

From my view, the Britta purifier is fine. To strain Kombucha, I use a

stainless steel strainer. I go to any home supply store for that. That works

fine. I've heard mixed responses about keeping a kombucha culture in the

refrigerator. They may go to sleep on you, and it may take a while for them to

wake up. Anyway, if you have any other questions, let me know.

Mark

[Guest guest]

Mark,

Thanks for all the great Kombucha advice. I just started drinking my

first batch and I love it! It's a real treat as it tastes a bit like

apple cider to me (which I can't have, obviously). I did think it

tasted a bit sweet for the candida diet, however, so the advice on

the extra brewing time is very helpful. Thanks again. Cheers to

Kombucha!

PS. The culture stored just fine in the fridge for a few days--I was

concerned about it using up all of its food in the hot summer weather.

pps. I did get a headache on the 3rd day from drinking too much too

soon--a sign that it is indeed detoxifying very well--so I slowed it

down a bit. Also, it's helping to keep me regular in much the same

way that lemon water in the morning does. Multiple benefits!

> Hi ,

>

> I recommend organic white tea for kombucha tea. (Rembember, it's

the

> kombucha culture that eat the sugar and metabolizes it.) For

candida sufferers,

> it's best to allow the fermentation process to go a little long,

somewhere

> between 10 to 12 days, to allow the sugar to be depleted. I would

recommend

> going to the web site _www.happyherbalist.com_

(http://www.happyherbalist.com) .

> I buy my teas there, though you can use other teas. I'm doing

lots of

> experimenting now, using Red teas, Green teas and Black teas. Let

me know how

> things go.

>

> Mark

>

>

>

[Guest guest]

Hello,

I think I destroyed my SCOBY.

I wrote in a few months ago saying my Kombucha now tastes like sour vinegar

rather than fizzy Kombucha. I followed instructions to add vodka to freshly

brewed Kombucha to get rid of the bacteria that is causing the vinegar

flavor.

Now my old SCOBY sunk to the bottom and will not form a new SCOBY.

It has been sitting for 2 weeks and still no new SCOBY; well there is a VERY

thin one on top.

Any suggestions?

Do I need a new SCOBY?

Thank you,

[Guest guest]

, IMHO (and someone else may tell something totally different!), as long as

your scoby makes even the tinest thin layer of baby, it is still viable. Have

you tasted this brew of two weeks? Is it still sweet or is it too vinegary

again? Depending on your taste, if it is too tangy or strong, I would make new

tea and add both the old scoby and the thin baby to it. After 7 days, the

taste-test thing, with the straw slipped carefully under the new scoby and test

each day for tangyiness without the intensity of vinegar. It may take 3-4 more

brewings to get the perfect taste you are looking for. My KT tastebuds are not

that particular, I love the differences in each brew, each different kind of

tea, sugar, and always the season makes a difference. I have some 10 year-old

mama scobies that look horrible, but they make wonderful effevescent KT and

sometimes they make half-decent babies, not always. They seem to hate winter,

and head straight for the bottom of the container, and only make tissue-thin

babies, and they take forever to brew, but their KT is perfect if I catch

exactly the right day.

But if you are tired of the effort with a particularly difficult scoby, you can

always ask this list for another! Just store her away to hibernate for awhile

in your scoby hotel.

Hang in there, and Happy Fermenting. . . Norma

[Guest guest]

The Gluconacetobacter are what makes kombucha tea. They convert alcohol

(produced by the yeasts) into gluconic acid and acetic (vinegar) acid. It is

the bacteria that forms the new mushroom. The mushroom reflects the health

of the bacteria and to the activity of the yeasts. (or possibility of mould)

Carbonation is a factor of the activity of the yeasts and to the amount of

dissolved oxygen in the liquid.

please see http://tinyurl.com/22aono

Peace

Ed Kasper LAc. & family

www.HappyHerbalist.com

................................................

Re: Kombucha

Posted by: " Tim & " hopeacres@... bergbiker

Fri Apr 4, 2008 4:21 pm (PDT)

Hello,

I think I destroyed my SCOBY.

I wrote in a few months ago saying my Kombucha now tastes like sour vinegar

rather than fizzy Kombucha. I followed instructions to add vodka to freshly

brewed Kombucha to get rid of the bacteria that is causing the vinegar

flavor.

Now my old SCOBY sunk to the bottom and will not form a new SCOBY.

It has been sitting for 2 weeks and still no new SCOBY; well there is a VERY

thin one on top.

Any suggestions?

Do I need a new SCOBY?

Thank you,

[Guest guest]

You can buy one or if you live by someone that has an extra, get one from

them. Where are you geographically?

--

April

The Lotus rises from the mud and dirt

Sweet Lotus Creations

www.sweetlotuscreations.com

On Mon, Aug 11, 2008 at 4:24 AM, k70ansas <k70ansas@...> wrote:

> Could someone tell me how to acquire a kombucha (scoby)?

> I would like to begin making this beverage.

>

> n

>

[Guest guest]

I often see them offered on my local Freecycle group, often they will

say a " scoby " . In fact I saw to be adopted just this morning. You

could also ask for one there. Look for your local group here:

http://www.freecycle.org/

On Aug 13, 2008, at 3:42 PM, April McCart wrote:

> You can buy one or if you live by someone that has an extra, get one

> from

> them. Where are you geographically?

>

> April

>

>

> On Mon, Aug 11, 2008 at 4:24 AM, k70ansas <k70ansas@...> wrote:

>

>> Could someone tell me how to acquire a kombucha (scoby)?

>> I would like to begin making this beverage.

>>

>> n

[Guest guest]

>But I get a fuzzy

>head and almost like a " drunk " feeling even with small amounts of KT.

Lucky you! <LOL>

>Any ideas on why KT can affect like this?

I'd suggest a possible allergy to the KT

Cheers.. Tim

Tyreless Farms (constantly under development)

Home Town Foods and Bakery- Dexter Cows- Community Supported Agriculture

********************

[Guest guest]

I think there are a lot of other chemicals in KT.

It gives me a " migraine-like " feeling and makes

my head spin ... which, say, a glass of wine does not.

I get the impression it makes the blood vessels in

my head expand, which is something niacin can do.

On Tue, Dec 16, 2008 at 7:40 AM, Meyer <b-healthy@...> wrote:

> Since we are on the Kombucha topic, I have a question.

>

> I did brew KT for a while and had good results. But I get a fuzzy

> head and almost like a " drunk " feeling even with small amounts of KT.

>

> Any ideas on why KT can affect like this?

>

> I don't tolerate alcohol very well but this effect is pretty instant

> and small amounts! Maybe I was brewing it too long to reduce the

> sugar as much as possible. Fermentation with whey or kefir grains

> seems to be OK.

>

>

>

[Guest guest]

Check out the label on one of the commercial bottles of

Kombucha tea. It is surprising, how much stuff can be

found in it, and makes me wonder what is there that the

science of today can not find, that fifty or one hundred

years from now CAN.

As for the migraines, I've had them for many years, it

seems to be a family trait, but haven't noticed it in my

own K tea.

Pat in CA

----------------------------------------

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

From:

[Guest guest]

Quite common. It does not happen to everyone nor in all ferments. In my

research I believe it is a reaction from acetate, or ethanoate, from either

the salt <http://en.wikipedia.org/wiki/Salt_(chemistry)> or ester

<http://en.wikipedia.org/wiki/Ester> of which may (or may not form) from

the acetic <http://en.wikipedia.org/wiki/Acetic_acid> acid.

A few people have told me that it severely affected them to where they

crashed (had to sit down). Some people seem to enjoy it.

Analysis of the Kombucha Ferment

http://www.happyherbalist.com/analysis_of_kombucha.htm

Ed Kasper, LAc

www.HappyHerbalist.com

.....................

original question

Since we are on the Kombucha topic, I have a question.

I did brew KT for a while and had good results. But I get a fuzzy

head and almost like a " drunk " feeling even with small amounts of KT.

Any ideas on why KT can affect like this?

I don't tolerate alcohol very well but this effect is pretty instant

and small amounts! Maybe I was brewing it too long to reduce the

sugar as much as possible. Fermentation with whey or kefir grains

seems to be OK.

[Guest guest]

Serendipitous Collective adventure Of Bacteria and Yeasts:

I had only heard of

Symbiotic Colony of Bacteria and Yeast

Yours sounds much better!

Thanks for the info

> Analysis of the Kombucha Ferment

http://www.happyherbalist.com/analysis_of_kombucha.htm

> Ed Kasper, LAc

[Guest guest]

, the " symbiotic " reference has been cited in many sources. But it

gives the wrong idea to a kombucha brewer. Symbiotic has come to mean or

imply a mutually beneficial relationship. Here in kombucha, it is one of

control. As is in control-freak. The bacteria are actually attempting to

control the yeasts. One of the purposes of the " mushroom " is to seal off the

air supply from the yeasts who need oxygen to reproduce. Deprived of oxygen

the yeasts go into fermentation producing alcohol which the bacteria prefer

over glucose. The symbiotic relationship does come more into play when

humans enter the scene and push both the yeasts and the bacteria to maintain

a certain " harmony " neither of which the bacteria or yeasts are (on their

own) seeking.

Taking a step back and looking at this relation (yeasts-bacteria-human) it

is hard to tell who is actually in charge. As each player is desperately

trying to be in control. Taking another step back we see that there are more

than 500 different species of bacteria that exist in our bodies, making up

more than 100 trillion cells. Because our bodies are made of only some

several trillion human cells, we are somewhat outnumbered by the aliens. It

follows that most of the genes in our bodies are from bacteria, too. Some

have described humans as a bacteria hybrid. The point is that

micro-organisms can modify behavior of the host, to the benefit of the

organism and the despair of the host. For example: South American ants taken

over by some kind of spore. The ants essentially go mad, climb tall trees,

attach themselves to leaves, and die. The spores burst out of the ants'

heads, grow, and fall to forest floor, to perpetuate the cycle. Ghastly.

Another example ; Leucochloridium paradoxum infect snails and birds, and

when they are in the snails they move into the tentacles and begin to

pulsate in there to attract a bird which then will peck it off and eat it

and get infected. They also cause the snail to move out of hiding places

into areas the birds will see them when it is light outside.

http://www.cdc.gov/ncidod/dpd/parasites/toxoplasmosis/default.htm

Stepping back yet again, we see the terrain as this active soup. What forms

is what we experience. Günther Enderlein (1872-1968), who developed the

theory of PLEOMORPHISM (many-formedness) based health on the idea that

microbiological life goes through cycles from very primitive forms of virus

through bacteria to fungi. They exist in all these forms throughout the

human body, their balance depending on environmental factors both inside and

outside the body. When they are symbiotic or mutually dependent, there is

health, and when in disharmony disease is likely to result. I see this

relationship closely applicable to my practice of Traditional Chinese

Medicine, one of the oldest and still practical forms of medicine. and to a

school of Homeopathy referred to as Homotoxicology as formulated by

Hans-Heinrich Reckeweg, M.D. in 1952. Although each developed separately,

they all share a similar view. And that view is radically different form the

current popular theory of " germs " and the resultant " us vs. them " theory.

Thus, Serendipity. An adventure. not a mere collection of kodak-moments.

Happy Holidays

Ed Kasper, LAc

www.HappyHerbalist.com

………………………………………………..

S.C.O.B.Y.

Serendipitous Collective adventure Of Bacteria and Yeasts:

I had only heard of

Symbiotic Colony of Bacteria and Yeast

Yours sounds much better!

Thanks for the info

> Analysis of the Kombucha Ferment

<http://www.happyherbalist.com/analysis_of_kombucha.htm>

http://www.happyherbalist.com/analysis_of_kombucha.htm

[Guest guest]

Moss-ish? I don't want to jump the gun, but I would think it's mold of some

sort. All of my SCOBYs are smooth. I know at the beginning, when new baby is

" born, " it COULD look like mold, so I'll actually let it sit for another day or

two to confirm. But if it starts to look moldy at all, it's best to get a new

mother.

As for the acidity, the mother does better in a more acidic environment. It

will need sugar and whatnot to feed though, so adding more sweet tea would help.

Please correct me if I'm wrong. I've only recently started brewing Kombucha,

but this is what I've learned through research and trial & error.

[Guest guest]

thanks!

ihave throuwn it into the compost, as i found out mold is the strange-dangerous

thing that might come up with kombucha. now i´m expecting a new mother to be

mailed and hope i do better.

thnks again,

a.

> From: mooshisho <la_jennifer08@...>

> Subject: Re: kombucha

> nutrition

> Date: Sunday, April 12, 2009, 12:52 PM

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

> Moss-ish? I don't want to jump the gun, but I

> would think it's mold of some sort. All of my SCOBYs

> are smooth. I know at the beginning, when new baby is

> " born, " it COULD look like mold, so I'll

> actually let it sit for another day or two to confirm. But

> if it starts to look moldy at all, it's best to get a

> new mother.

>

>

>

> As for the acidity, the mother does better in a more acidic

> environment. It will need sugar and whatnot to feed though,

> so adding more sweet tea would help.

>

>

>

> Please correct me if I'm wrong. I've only

> recently started brewing Kombucha, but this is what I've

> learned through research and trial & error.

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>