?? for Ed Kasper re: Kombucha chemical content

[Guest guest]

Hi Ed, I see you are pretty knowledgeable on this subject. I used to make

Kombucha all the time, and loved it.

Recently I found out I need to avoid BROMINES. I understand they are found

in various things, one being TEA, which makes me cry, because aye loves me

marnin cuppa tay.

>>>MY QUESTION: Do you know whether or not the bromines in tea are affected

by the fermenting process when you make the tea into kombucha? If there is

someplace I can go read this for myself, just point me in that direction. Or

you can splain it to me. ;-)

Many thanks in advance...and

Warmest Regards,

Robin Little

Re: Kombucha

Posted by: " Happy Herbalist " eddy@...

happyherbalist2001

Sat Apr 5, 2008 3:26 pm (PDT) 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

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

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[Guest guest]

Robin the most up to date analysis of what is in the kombucha ferment

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

This shows mostly what may be expected in a cup of kombucha tea.

Much of that body of work was done by Roussin at

kombucha-research. COM, maybe about 8-10 years ago. I continue to

update those results from new research. In the last 10 years there has

been 20-30 new major studies. These studies unlike earlier ones (pre-dating

Roussin study) was largely based upon folk lore and Russian and Chinese

research, or 1920's European research.

Peace

Ed Kasper LAc. & family

www.HappyHerbalist.com

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

?? for Ed Kasper re: Kombucha chemical content

Posted by: " Robin Little " robinlittle@... slippersmomma

Sun Apr 6, 2008 2:47 pm (PDT)

Hi Ed, I see you are pretty knowledgeable on this subject. I used to make

Kombucha all the time, and loved it.

Recently I found out I need to avoid BROMINES. I understand they are found

in various things, one being TEA, which makes me cry, because aye loves me

marnin cuppa tay.

>>>MY QUESTION: Do you know whether or not the bromines in tea are affected

by the fermenting process when you make the tea into kombucha? If there is

someplace I can go read this for myself, just point me in that direction. Or

you can splain it to me. ;-)

Many thanks in advance...and

Warmest Regards,

Robin Little