Kombucha

[Guest guest]

I tried this once, I had some one give me a starter. But after reading up

on it, I just had a hard time drinking the stuff. They said " don't eat any

of the mushroom, it's poison " I thought alot about that for a long time.

It made no logical sense to me to drink tea that a poison mushroom had

been floating in. So I just couldn't bring myself to drink it. I ended up

through it out.

In a message dated 8/14/01 2:13:54 AM, redactie@... writes:

>Nice site and probably you know this one too in many languages, whre you

>can

>read hjow to make Kombucah by yourself etc. etc.: www.kombu.de

>

>

>The Kombucha Journal is in 26 languages :

>Choose your language - Waehlen Sie Ihre Sprache - Choisez votre langue:

>[English] [German] [French] [spanish] [italian] [Dutch]

>[Norwegian] [Danish] [swedish] [Portuguese] [slovakian] [Czech]

>[slovene] [Hebrew] [iranian] [Esperanto] [Croatian] [Finnish]

>[Romanian] [Hungarian] [Greek] [indonesian] [bulgarian]

>[ukrainian] [Korean] [Polish]

>

>> For those interestes in more inofrmatio about the

>> KOMBUCHA tea visit this web page:

>>

>> http://w3.trib.com/~kombu/FAQ/index.shtml

[Guest guest]

I also tried this tea about six or seven years ago. I did not see any improvements, and negative publications regarding the tea began to appear with substantiation, I thought. I stopped taking it. I also was concern about the sugar that was required to make the tea. Mildred Re: kombucha I tried this once, I had some one give me a starter. But after reading upon it, I just had a hard time drinking the stuff. They said "don't eat anyof the mushroom, it's poison" I thought alot about that for a long time. It made no logical sense to me to drink tea that a poison mushroom hadbeen floating in. So I just couldn't bring myself to drink it. I ended upthrough it out.In a message dated 8/14/01 2:13:54 AM, redactie@... writes:>Nice site and probably you know this one too in many languages, whre you>can>read hjow to make Kombucah by yourself etc. etc.: www.kombu.de>>>The Kombucha Journal is in 26 languages :>Choose your language - Waehlen Sie Ihre Sprache - Choisez votre langue:>[English] [German] [French] [spanish] [italian] [Dutch]>[Norwegian] [Danish] [swedish] [Portuguese] [slovakian] [Czech]>[slovene] [Hebrew] [iranian] [Esperanto] [Croatian] [Finnish]>[Romanian] [Hungarian] [Greek] [indonesian] [bulgarian]>[ukrainian] [Korean] [Polish]>>> For those interestes in more inofrmatio about the>> KOMBUCHA tea visit this web page:>>>> http://w3.trib.com/~kombu/FAQ/index.shtmlGet HUGE info at http://www.cures for cancer.ws, and post your own links there. Unsubscribe by sending email to cures for cancer-unsubscribeegroups or by visiting http://www.bobhurt.com/subunsub.mv

[Guest guest]

I heard many stries from Kombucha, postivie ones and negative ones. I never tried it by myself, I drink rather green tea, but over internet there go already for years rumours that Kombucha helps. I don't know what's true and what isn't. I know one man with Waldenström, a boenmarrow/bloodcancer, who his IgM values loweerde kore than 30% after starting with the Kombucha, but Waldenström is an incurable cancer and he still suffers Waldenström though his IgM doesn't grow hard, actually very slow. But he also uses now a diet and nutritional supplements. This man is another man as Antoon, who's story you can read at my site (and Mildred you saw him in my documentary) and he also uses Kombucha now for almost a year , and also his IgM lowered 5 points but he uses already seven year a diet and nutritional supplements. So what's the valuje of Kombucha I don't know.

Gr. Kees Braam

webmaster www.kanker-actueel.nl

Re: kombucha

I tried this once, I had some one give me a starter. But after reading upon it, I just had a hard time drinking the stuff. They said "don't eat anyof the mushroom, it's poison" I thought alot about that for a long time. It made no logical sense to me to drink tea that a poison mushroom hadbeen floating in. So I just couldn't bring myself to drink it. I ended upthrough it out.In a message dated 8/14/01 2:13:54 AM, redactie@... writes:>Nice site and probably you know this one too in many languages, whre you>can>read hjow to make Kombucah by yourself etc. etc.: www.kombu.de>>>The Kombucha Journal is in 26 languages :>Choose your language - Waehlen Sie Ihre Sprache - Choisez votre langue:>[English] [German] [French] [spanish] [italian] [Dutch]>[Norwegian] [Danish] [swedish] [Portuguese] [slovakian] [Czech]>[slovene] [Hebrew] [iranian] [Esperanto] [Croatian] [Finnish]>[Romanian] [Hungarian] [Greek] [indonesian] [bulgarian]>[ukrainian] [Korean] [Polish]>>> For those interestes in more inofrmatio about the>> KOMBUCHA tea visit this web page:>>>> http://w3.trib.com/~kombu/FAQ/index.shtmlGet HUGE info at http://www.cures for cancer.ws, and post your own links there. Unsubscribe by sending email to cures for cancer-unsubscribeegroups or by visiting http://www.bobhurt.com/subunsub.mv

[Guest guest]

i heard similar testimonials from several others. i know a man who cured

himself of prostate cancer with the brew.

my question is: do you feel the effects of the sugar and caffeine that are

used to ferment the mushroom?

-dianna

on 8/14/01 3:25 PM, Tom Dalton at tdalton@... wrote:

> kombucha is not poison.

>

> the benefits that I experience when drinking the tea on a regular

> basis are:

> Increased energy.

> Weight loss.

> Ability to tolerate large amounts of exercise without any sore

> or stiff muscles or joints.

> much greater resistance to colds/flu

>

> these are just a few of the many benefits.

>

> Get HUGE info at http://www.cures for cancer.ws, and post your own links there.

> Unsubscribe by sending email to cures for cancer-unsubscribeegroups or by

> visiting http://www.bobhurt.com/subunsub.mv

>

>

[Guest guest]

most of the sugar and caffeine has been metabolized by the

mushroom.

and besides I have used sugar and caffeine and they never give me any

REAL boost or benefit.

the brew is totally different.....

just my 2 cents....

dianna rawleigh wrote:

>

> i heard similar testimonials from several others. i know a man who cured

> himself of prostate cancer with the brew.

>

> my question is: do you feel the effects of the sugar and caffeine that are

> used to ferment the mushroom?

> -dianna

>

> on 8/14/01 3:25 PM, Tom Dalton at tdalton@... wrote:

>

> > kombucha is not poison.

> >

> > the benefits that I experience when drinking the tea on a regular

> > basis are:

> > Increased energy.

> > Weight loss.

> > Ability to tolerate large amounts of exercise without any sore

> > or stiff muscles or joints.

> > much greater resistance to colds/flu

> >

> > these are just a few of the many benefits.

> >

> > Get HUGE info at http://www.cures for cancer.ws, and post your own links there.

> > Unsubscribe by sending email to cures for cancer-unsubscribeegroups or by

> > visiting http://www.bobhurt.com/subunsub.mv

> >

> >

[Guest guest]

Once somebody asked something about Kombucha. Maybe most of you know where

to find the information but here again the website etc.

Gr. kees braam

Webmaster www.kanker-actueel.nl

>

> When you buy it in the shop you will see on the label how much sugar is in

>

> the beverage (sacchartose, glusoce, fructose), mostly about 60 to 70 g.

>

> When you make the beverage youself: It depends how long you let ferment

> Kombucha. The longer it ferments the less sugar is in it, ranging from 70

> to 20 grams.

>

> Best wishes and kindest regards from Germany

> Guenther W.

> New: You can order my book

> " Kombucha - Healthy Beverage and Natural Remedy from the Far East "

> now directly with the author at a very favourable price:

> $14 including postage. Worldwide Delivery.

> The book is available in English, German, French and Dutch.

> The Order Form is here: http://www.kombu.de/order.htm

>

> --

> * Guenther W. * frank@...

> * http://www.kombu.de/ (Kombucha Journal)

>

>

[Guest guest]

I drink 2-3 cups a day of a Kombucha green tea with cat's claw. Can't

remember brand name. I have noticed that it seems to improve my heart

rhythm (I have a mild arrythmia). I take it primarily because it is suppose

to reduce cancer risk. Steve B.

>From: alisonemechat@...

>Reply-

>

>Subject: Kombucha

>Date: Mon, 8 Sep 2003 16:08:16 EDT

>

>Hi,

>

>I've been reading about kombucha tea (also known by many other names such

>as

>Manchurian mushroom brew, Kargasok tea, Japanese mushroom). It appears

>that

>it can help with the immune system, digestion and detoxification amongst

>other

>things.

>

>Has anybody tried kombucha? What sort of results did you get?

>

>Best wishes

>Alison

_________________________________________________________________

Get a FREE computer virus scan online from McAfee.

http://clinic.mcafee.com/clinic/ibuy/campaign.asp?cid=3963

[Guest guest]

Thank you for asking . I went to typebase4 and found out

Secretors need to avoid the white button mushrooms, and all O's need

to avoid Shatike. Has that ever changed over the years. I wouldn't

have thought to check if you hadn't mentioned it.

>

> Well, I was really liking the kombucha and yesterday did some web

searching

> to find out more about it...I saw some rather negative information

on it, so

> now I'm scaling back. The negative stuff seemed more on the

homemade

> versions... but gee I'm still leary. And Is kombucha from

mushrooms? I wonder

> if that's an " o " avoid ! any thoughts would be much

appreciated !

>

>

>

>

> ************************************** See what's free at

http://www.aol.com.

>

>

>

[Guest guest]

Dear , Sara, and all

I feel really bad that I recommended kombucha on the forum, without

having investigated the ingredients. I was trusting it to be a product

that was adequate for O's, but alas it is not.

My apologies! I am going to try to cut back on my kombucha intake

myself now

I guess this was a good learning experience.

Thanks to you all. Sincerely, -

[Guest guest]

Years ago (pre BTD) I had a kombucha sponge of my own. They are more

like a vinegar culture than a mushroom. The first time I drank

homemade kombucha from the parent of my sponge, my body was very happy,

but after a couple of months with my little friend growing in a dark

cabinet in my kitchen, my body began complaining. I got little cold

sores from it. Since we O's have problems with most vinegars, I'd say

that it probably would test avoid for us.

Too bad. I liked my little kombucha buddy. When I held it in my

hands, I could feel the life force in it.

Robin

>

> Dear , Sara, and all

> I feel really bad that I recommended kombucha on the forum, without

> having investigated the ingredients. I was trusting it to be a product

> that was adequate for O's, but alas it is not.

> My apologies! I am going to try to cut back on my kombucha intake

> myself now

> I guess this was a good learning experience.

> Thanks to you all. Sincerely, -

>

[Guest guest]

except it contains caffeine, so if you are sensitive to caffeine like I am, be

concerned.

Bumpas

Light Beam Expressions

Web Design Services to Help Your Light Shine

@...

kombucha

Hi O's,,, maybe we can re-consider Kombucha... here's a note I got from the

maker of it...

" Kombucha is actually not a mushroom, but a probiotic like acidophillus

(think yogurt) so there is no need to be concerned. "

Peace & blessings,

GT

while I have

>you, got an oddball question.... most mushrooms are avoids for blood type

>O's... is kombucha made from mushrooms ? thanks! S

>

************ ********* ********* ******** See what's new at http://www.aol. com

[Guest guest]

lescase@... wrote:

> Hi O's,,, maybe we can re-consider Kombucha... here's a note I got from the

> maker of it...

>

> " Kombucha is actually not a mushroom, but a probiotic like acidophillus

> (think yogurt) so there is no need to be concerned. "

Here's a lot more detail:

http://www.cdc.gov/MMWR/preview/mmwrhtml/00039742.htm

....IRene

--

Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.

P.O. Box 4703 Spokane WA 99220.

www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)

" Man who say it cannot be done should not interrupt one doing it. "

[Guest guest]

From my own personal experience, kombucha seemed to

exacerbate my yeast. ):

--- tvromanowich <tvromanowich@...> wrote:

> Is kombucha allowed anytime during the candida diet?

> Like maybe not on

> stage #1...but on a later stage. :-) thanks. Tara

>

>

________________________________________________________________________________\

____

You rock. That's why Blockbuster's offering you one month of Blockbuster Total

Access, No Cost.

http://tc.deals./tc/blockbuster/text5.com

[Guest guest]

>

> Is kombucha allowed anytime during the candida diet? Like maybe not

on

> stage #1...but on a later stage. :-) thanks.

==>Tara, kombucha is not included on the candida program since it

contains alcohol, but after you've added the last step, probiotics, and

you haven't had any symptoms for 3 months you can start having it. But

start with small amounts first to see how you do, but I believe it

should only be consumed in moderate amounts anyway.

Bee

[Guest guest]

Kombucha is tricky some times. Unless the balance is perfect, the scoby

doesn't always look so great. But we aren't making scobys; we are making

kombucha. So go by taste.

I use organic cane sugar.

My kombucha is doing much better since I switched to Oolong tea and white

tea. Plus the weather is warmer and that helps.

Marilyn

On Wed, Aug 13, 2008 at 10:54 PM, le <dsconklin@...> wrote:

> I am fermenting my Kombucha and it has been about 10 days. When I

> checked on it today the surface was all rippled and shriveled up and

> when I touched it, it peeled right off and the scoby looked fine. It

> was originally bumpy on one side. I guess that is what peeled off???

>

> It is also fermenting so slow. i have a heating pad wrapped around it

> now. Is that okay? Do I leave the heating pad on?

>

> I am using organic cane sugar. Should it be refined white sugar?

>

> Thanks in Advance.....le

>

>

[Guest guest]

Oh dear. this is such trial and error for me. : ( Sue, how is the fermenting of this different from the keffir?

K

From: Urbanczyk <featherednst@...> Sent: Tuesday, September 15, 2009 12:46:45 PMSubject: Re: Kombucha

Pam,

Although most people think Kombucha is a mushroom it is not. It is a colony of bacteria and yeast. Kombucha tea is made by adding the colony to sugar, black or green tea and allowing the mixture to ferment.

There is high evidence of allergic reaction when using this tea. Also it is often prepared in lead pots. Also high levels of bacteria. It, in my opinion is the very opposite of what a Fibro person should be putting in their body. Especially since we are over run by yeast and this is a fermented product, thus feeding the yeast in the body. The bad of this tea far outways, in my opinion, any good.

Below is a report from '95 of what dangers can happen with the tea.

http://www.cdc. gov/mmwr/ preview/mmwrhtml /00039742. htm

hugs,

sue

From: Pam Horne <pamhornecarolina (DOT) rr.com>Subject: Re: Hello, this is how I feel today., 9/13/2009, 8:00 amDate: Tuesday, September 15, 2009, 8:38 AM

, is Kambucha a kind of tea? I'm too lazy to do a search for it. :-)

Pam

Hello, this is how I feel today., 9/13/2009, 8:00 am

Reminder from:

Group

Title:

Hello, this is how I feel today.

Date:

Sunday September 13, 2009

Time:

8:00 am - 8:00 pm

Repeats:

This event repeats every day.

Notes:

Good day to everyone. Tell us how you feel today. We really want to know.

Get reminders on your mobile, Messenger, and email.Edit reminder options | Terms of Service | Privacy Policy

[Guest guest]

I guess its good that I haven't had it yet.

K

From: Pam Horne <pamhorne@...> Sent: Tuesday, September 15, 2009 6:28:29 PMSubject: Re: Kombucha

Thanks Sue. I had heard that this tea could be very unhealthy and even dangerous. Thanks for letting us know what can happen if you use it. (yuck)

Pam

Hello, this is how I feel today., 9/13/2009, 8:00 am

Reminder from:

Group

Title:

Hello, this is how I feel today.

Date:

Sunday September 13, 2009

Time:

8:00 am - 8:00 pm

Repeats:

This event repeats every day.

Notes:

Good day to everyone. Tell us how you feel today. We really want to know.

Get reminders on your mobile, Messenger, and email.Edit reminder options | Terms of Service | Privacy Policy

[Guest guest]

>

> Hi,

> Im new to the group and have been suffering from fatigue to do thyroid,

adrenal issues and also am gluten intolerant. I have followed a weston price

diet for some time now and have found Bee's site to be wonderful.

+++Hi there. Welcome to our group. Is your name Tony?

My questions are that im consuming kombucha daily, beet kvass, raw goat milkl

kefir. Im not sure if I have candida or not but I 100% agree with Bee's diet

info, but was wondering why the kombucha, beet kvass, kefir is bad for you. The

fermentation process should consume all the sugars correct?

+++Here's why kombucha is not on my program:

http://www.healingnaturallybybee.com/articles/komb1.php

+++Of course beet kvass and milk kefir also contain alcohol. Even though the

fermentation process lowers may remove sugar if fermenting long enough, it

changes those sugars into another kind of sugar called galactose, and also into

alcohol. That's why they taste very tart.

Would the egg nog drink and electrolyte drink be better.

+++(I guess you could call Bee's Egg Drink a type of egg nog). Yes those are

much better to have.

I guess sauerkraut and rejuvelac are the best sources of probiotics.

+++Yes they are, but overall probiotics aren't important, however sauerkraut and

rejuvelac help digestion. The reason I don't believe taking probiotics is

important is because your body is smart enough to create its own proper

probiotics when it is able to, i.e. healthy enough.

What are your thoughts on sweddish bitters, they stimulate HCL, I was reading

that you arent in favor of the cleansing herbs and the bitters stimulate and

cleanse the liver. Would the bitters be a no-no. Sorry for all the questions but

I really want to get well and I think your site is wonderful....

+++Yes, I believe Swedish bitters aren't necessary. It is more important to

increase HCl with foods and other things I recommend under Improve Digestion:

http://www.healingnaturallybybee.com/articles/intro2.php#s27

Please ensure you read Curing Candida, How to Get Started

http://www.healingnaturallybybee.com/articles/intro1.php

All the best, Bee

[Guest guest]

Hi

Here are some links for Kombucha.

http://en.wikipedia.org/wiki/Kombucha#Safety_and_contamination

Kombucha tea: What are the health benefits?

http://www.mayoclinic.com/health/kombucha-tea/AN01658

Is Kombacha safe?

http://www.drugs.com/npc/kombucha.html

Kombacha + liver damage

http://www.raysahelian.com/kombucha.html

http://www.livestrong.com/article/41877-side-effects-kombucha/

http://kittyradio.com/soapbox/diet-exercise/45609-dire-warning-kombucha-tea-drinkers.html

Opinions vary, but Kombucha is not concidered 'safe' by the Medical Establishment.

I have found several referances to liver damage, and even death from use.

That said, I have seen no 'proof' of this.

There have been no clinical studies that I can find.

I would suggest that you do intense research before you try it, or any suppliment.

love

don in ks

From: Gach <gary.gach@...>Subject: [ ] kombuchahepatitis Date: Saturday, January 30, 2010, 2:33 PM

any citations on literature indicatingpotential harmfulness of kombuchato liver ?( am also curious what book is beingreferred to by figment@... <figment%40nettally.com>)thanks .:. Gach .:.[snip]------------------------------------

[Guest guest]

I used to brew extensively and used to be a moderator on Beverly's kombucha

group on . The scoby is a community of a particular kind of bacteria

plus one or more yeasts. The yeast ferments the sugar in the mixture,

releasing alcohol. This particular bacteria, and it's always the same one

which is what makes it kombucha, eats the alcohol and releases acetic acid

(vinegar) and other stuff, and the whole thing contains probiotics and

other components which all working together bring the healthful

characteristics of kombucha. The bacteria also build the cellulose mat

(the rubbery " stuff " that is the scoby), and the cellulose mat forms the

housing for the bacteria and yeasts. The scoby makes it possible to

transport the culture without it dying, and of course it makes more scoby

every time which makes it easy to share with others. It's really pretty

amazing.

If you ferment apple juice, you'll still be getting the alcohol becoming

acetic acid, the probiotics, but you won't be getting the components that

are related to the polyphenols in the tea itself. However, you will be

getting polyphenols that are in the apples. Kombucha purists would ask you

to not call what you're fermenting " kombucha " and many would ask that you

not pass along the resulting scobys as " kombucha " scobys in case the use of

apple juice alters the nature of the culture. Those are just the ethics of

kombucha brewing.

But, I think it's a great idea. I haven't been able to brew it for 3 years

since I moved across the country but I'm very interested in getting it

going again and the idea of using apple juice is intriguing. I don't eat

sugar normally, so I was using barley malt syrup and then agave syrup for

the sugar, but my culture slowly weakened over the course of a year. The

reason for that is that the culture needs glucose for its food and will use

fructose but not as well. So if you only give the culture fructose, as I

was doing (in both of those syrups, the sugars them are predominantly

fructose), it will slowly weaken (cultures take longer to brew, the scobys

get thinner and thinner and mushy not vigorous). So look up apples and

find out if there is any glucose in them, and add some sucrose to your

apple juice for the culture. I learned not to worry about the sugar because

it is all converted in the process to the good health stuff-- I used

unrefined organic sugar as Beverly does. That's my recommendation.

best wishes,

--

>When I learned about the amount of fluoride in tea, I stopped the

>kombucha. I used the scoby in apple juice and it did ferment nicely. But

>I dont know how much of the good stuff from the mushroom went into the

>juice. Anybody have any info on this?

>

>Sylvia

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

I have three, all brewing - one week apart from the other. My kombucha gets quite ripe (sour) and I dilute it with some sparkling water. i can't stand sweet drinks, so I wait until all sugar is fermented. I use organic black and green tea bags - hoping they don't contain as much fluoride as others.

~Jasmina~

On Wed, Oct 13, 2010 at 8:18 PM, ladybugsandbees <ladybugsandbees@...> wrote:

Yep I have two jars too.  One is a hotel and the other is brewing.

 

Steph

 

Re: kombucha

 

I used to brew extensively and used to be a moderator on Beverly's kombucha group on . The scoby is a community of a particular kind of bacteria plus one or more yeasts. The yeast ferments the sugar in the mixture, releasing alcohol. This particular bacteria, and it's always the same one which is what makes it kombucha, eats the alcohol and releases acetic acid (vinegar) and other stuff, and the whole thing contains probiotics and other components which all working together bring the healthful characteristics of kombucha. The bacteria also build the cellulose mat (the rubbery " stuff " that is the scoby), and the cellulose mat forms the housing for the bacteria and yeasts. The scoby makes it possible to transport the culture without it dying, and of course it makes more scoby every time which makes it easy to share with others. It's really pretty amazing.If you ferment apple juice, you'll still be getting the alcohol becoming acetic acid, the probiotics, but you won't be getting the components that are related to the polyphenols in the tea itself. However, you will be getting polyphenols that are in the apples. Kombucha purists would ask you to not call what you're fermenting " kombucha " and many would ask that you not pass along the resulting scobys as " kombucha " scobys in case the use of apple juice alters the nature of the culture. Those are just the ethics of kombucha brewing.But, I think it's a great idea. I haven't been able to brew it for 3 years since I moved across the country but I'm very interested in getting it going again and the idea of using apple juice is intriguing. I don't eat sugar normally, so I was using barley malt syrup and then agave syrup for the sugar, but my culture slowly weakened over the course of a year. The reason for that is that the culture needs glucose for its food and will use fructose but not as well. So if you only give the culture fructose, as I was doing (in both of those syrups, the sugars them are predominantly fructose), it will slowly weaken (cultures take longer to brew, the scobys get thinner and thinner and mushy not vigorous). So look up apples and find out if there is any glucose in them, and add some sucrose to your apple juice for the culture. I learned not to worry about the sugar because it is all converted in the process to the good health stuff-- I used unrefined organic sugar as Beverly does. That's my recommendation.best wishes,-->When I learned about the amount of fluoride in tea, I stopped the >kombucha. I used the scoby in apple juice and it did ferment nicely. But >I dont know how much of the good stuff from the mushroom went into the >juice. Anybody have any info on this?>>Sylvia~~~ There is no way to peace; peace is the way ~~~~--A.J. Muste

[Guest guest]

For a gallon of kombucha, we use, what, 2 teaspoons of tea or something

like that? A lot less than 1 tea bag per 6 ounces of water, which is how

the figures are created about fluoride per cup of tea. I think the health

benefits of kombucha are worth it the tradeoffs, but that's just me. I

have a fluoride filter on my drinking water.

I like the following article, which talks about ways to block fluorine. It

discusses iodine supplementation as a way to detox florine. Also, many

sources say that dairy products or calcium supplements block fluoride

absorption.

http://www.ehow.com/way_5687307_calcium-flouride-detox.html

--

>I have three, all brewing - one week apart from the other. My kombucha

>gets quite ripe (sour) and I dilute it with some sparkling water. i can't

>stand sweet drinks, so I wait until all sugar is fermented. I use organic

>black and green tea bags - hoping they don't contain as much fluoride as

>others.

>

>~Jasmina~

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

Well shoot! I dumped it. I am sure I will over brew again.

Steph

Re: kombucha

Kombucha that's gone to vinegar is excellent for use as any vinegar-- in salads and in marinades, etc. And super excellent for you. It's also still quite healthful to drink, can be diluted with water.--VAt 10:05 PM 10/13/2010, you wrote:>I just brewed up a new mother of Kombucha from some commercial glass >drinks of it several months ago. It worked just as easily as the ones I >got from friends whose helpful husbands had tossed it when the mother was >stored in fridge. I find it handy to have 2 of them going in case mold or >flies or something is an issue with one of them. Makes it easier to start over.>Pam>>>On Wed, Oct 13, 2010 at 6:52 PM, ladybugsandbees ><<mailto:ladybugsandbees@...>ladybugsandbees@...> wrote:>>>I just made a new batch of Kombu on Saturday. My other batch over brewed >and it was like vinegar. Life got in the way. >>Steph>~~~ There is no way to peace; peace is the way ~~~~--A.J. Muste

[Guest guest]

Kombucha gone to vinegar is also ideal as a skin lotion to cure whatever

ails ye. I used it and thin pieces of scoby to dissolve benign skin growths.

--V

At 09:50 PM 10/15/2010, you wrote:

>Well shoot! I dumped it. I am sure I will over brew again.

>

>Steph

>

> Re: kombucha

>

>

>

>

>Kombucha that's gone to vinegar is excellent for use as any vinegar-- in

>salads and in marinades, etc. And super excellent for you. It's also

>still quite healthful to drink, can be diluted with water.

>

>--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

Yes there is but it runs between $3-4 per bottle. You can make a gallon for a very small amount - just the cost of a gallon of filtered water, 1 cup of sugar and 6 tea bags once you have a SCOBY.

http://www.synergydrinks.com/home.aspx

Steph

Swinging from giving up to one step at a time> > > > > > > >> > > > > > > >> > > > > > > >> > > > > > > > Tonight I had the heart irregularities come back...not bad..just> > > > > slight.> > > > > > > > I HATE THIS! So it's not just too much iodine :-()> > > > > > > >> > > > > > > > I think, to put my mind at ease, next week, I am going to > > have them> > > > > to> > > > > > > the ultra sound on my heart and maybe get fitted for the halter> > > monitor> > > > > for> > > > > > > a week...I don't think ONE day is going to show anything.> > > > > > > >> > > > > > > > I have NOT done any salt loading...just upping the amount of > > salt I> > > > > am> > > > > > > eating. No iodine either at this point.> > > > > > > >> > > > > > > > I really have no idea what to do now.> > > > > > > >> > > > > > > > I HATE THIS! :-(> > > > > > > >> > > > > > > > Amy> > > > > > > >> > > > > > >> > > > > > >> > > > > > >> > > > > >> > > > >> > > > >> > > > >> > > >> > >> > >> > >> > >> > >------------------------------------> > >> > >All off topic posts should go to the IodineOT> > >group > > <IodineOT/>IodineOT/> > >> > >> > >Commonly asked questions: > > <http://tinyurl.com/yhnds5e>http://tinyurl.com/yhnds5e