Kombucha

[Guest guest]

Dear Steve,

Right on - Here is a Kombucha Profile for those who are unaware of

it. ...............Love Penny

SYNONYMS

Cembuya Orientalist, Champagne of Life,

Champignon de Longue Vie, Combucha

Tea, Combuchu, Dr. Sklenar's Kombucha

Mushroom Infusion, Fungo-Japon

Kombucha, Fungus Japonicus, Kargasok

Tea, Kombucha Mushroom, Kombucha

Tea, Kwassan, Manchurian Fungus,

Manchurian Tea, Mo-Gu, Pichia

fermentans, Spumonto, T'Chai from the

Sea, Tchambucco, Teekwass,

Tschambucco, Volga Spring

 

 

GENUS SPECIES

typical organisms include: Bacterium

xylinum, Bacterium gluconicum,

Acetobacter ketogenum, Pichia

fermentans, et al.

 

PART USED

Fermentation of yeast and bacteria in

sweetened and brewed black tea

ACTIONS

Antasthmatic, antiallergic, antiarthritic,

antibacterial, antihypercholesterolemic,

antihypertensive, antiobesic,

antirheumatic, antitumor, cancer

preventative, carminative, cholagogue,

circulatory stimulant, detoxifier,

digestive, expectorant, glandular

alterative, helps stabilize blood sugar

levels, helps to lower urea levels,

improves memory, increases the

population of beneficial intestinal

bacteria (acidophilus and bifidophilus)

and eliminating undesirable and

pathogenic bacterial population,

laxative, lowers uric acid levels, nervine,

skin conditioner, stomachic

 

 

 

 

 

INDICATIONS

Aging, allergies, arteriosclerosis,

arthritis, asthma, boil, bronchitis,

cancer, cataracts, colitis, constipation,

cough, diabetes mellitus, failing memory,

fatigue, gout, gray hair, hair loss, hot

flashes, hypercholesterolemia,

hyperglycemia, hypertension,

hypoglycemia, indigestion, infectious

diarrhea, insomnia, intestinal disorders,

kidney disorders, liver disorders,

myalgia, neuralgia, neurasthenia,

obesity, PMS, poor circulation, poor

eyesight, rheumatism, skin disorders,

stomach disorders, stress, wrinkles

 

 

PREPARATION & DOSAGES

Use glass or enameled pot and wooden

or plastic spoon - no metal. Heat 3

quarts of water, at start of boiling add

one cup light brown sugar, let boil 5

minutes. Turn off heat and add 5 bags of

organic black tea, cover for 10 minutes,

remove bags and let cool. Place

Manchurian mushroom on top of liquid

and cover with cheesecloth. Let ferment

7 days in cool (70-75 °F) dark place.

Filter through fine cloth and store in

refrigerator. Drink 4 oz (1/2 glass) in the

morning on an empty stomach. If tea is

too strong or fermented dilute with fresh

tea.

 

 

CONTRAINDICATIONS

Pregnant women, lactating women.

 

DRUG INTERACTIONS

Due to the antihypertensive

(hypotensive) action of this herb the

following interactions are possible:

when taken with anesthetics an

increased hypotensive effect;

potentiation of antihypertensives; when

taken with diuretics difficulty with

diuresis and hypertension may result;

antagonism of sympathomimetics.

 

 

WARNING

Can cause nausea, allergic reactions.

May adversely affect bacterial flora of

the intestines.

 

NOTE

Fermentation products include:

glucuronic acid, alcohol, hyaluronic

acid, chondroitin-sulfate acid, mukoitin

sulfate acid, heparin, lactic acid, acetic

acid, and usnic acid.

 

1999 3dtx Corporation

[Guest guest]

Its great have used it for years Tom

jasmina_alisic wrote:

Did anybody try Kombucha Tea. Friend

of mine from Germany told me

about this, and I found some information, but I would like to hear

from someone that tried it.

JA

 

 

Federal Law requires that we warn you of the following:

1. Natural methods can sometimes backfire.

2. If you are pregnant, consult your physician before using any

natural remedy.

3. The Constitution guarantees you the right to be your own physician

and to

prescribe for your own health.

We are not medical doctors although MDs are welcome to post here

as long as

they behave themselves.

Any opinions put forth by the list members are exactly that, and

any person

following the advice of anyone posting here does so at their own

risk.

It is up to you to educate yourself. By accepting advice

or products from list members, you are agreeing to

be fully responsible for your own health, and hold the List Owner

and members free of any liability.

Dr. Ian Shillington

Doctor of Naturopathy

Dr.IanShillington

 

[Guest guest]

Kombucha is a New Age fad. It comes and goes. Some people swear by it, and

others swear at it. I personally don't trust the stuff -- it's not really

traditional in Chinese medicine. Historically, it's only been used by very

marginal tiny groups of people so there is no real base of data on it.

 

At 08:35 PM 8/19/02 -0000, you wrote:

>Did anybody try Kombucha Tea. Friend of mine from Germany told me

>about this, and I found some information, but I would like to hear

>from someone that tried it.

>JA

>

-- Michael Riversong **

Professional Harpist, Educator, and Writer **

RivEdu ** Phone: (307)635-0900 FAX (413)691-0399

http://home.earthlink.net/~rivedu -- Educational Site

[Guest guest]

herbal remedies , " Bridge " <bbaas@s...> wrote:

> I also buy it ''ready'' but would love to be able to find what it is

needed

> to make it myself because at this price I won't be drinking it

often...;-)

>

> Avec Amour,

> Bridge

 

it has been a long time since i have made kombucha. i can't remember

at this time who or when i got the starter and the recipe, but know i

didn't pay for it as i'm too frugal... er.. cheap.. er .. stingy..

anywa here tis....

 

PREPARING THE KOMBUCHA TEA

 

 

Kombucha Tea Recipe in a Quick Glance:

 

1. Boil 3 qts water

2. Add 1 cup white sugar

3. Boil 5 minutes

4. Turn off heat & add 5 tea bags or 5 tsp. loose leaf Black or Green

tea

5. Steep 15 minutes

6. Remove tea bags or leaves & LET COOL

7. Pour cooled liquid into fermenting container

8. Add Kombucha Culture & 1 cup Fermented Kombucha Tea Starter

9. Cover & let ferment 6 - 15 days.

 

 

When working in any kitchen with food products, it is important to

remember

cleanliness is essential. Canning, drying and freezing can be done

safely in any home

kitchen. Washing your hands thoroughly with soap and water is very

important. Set

aside a special time for preparing the Kombucha Tea during which you

will be

uninterrupted. If you do get interrupted, you will have to wash your

hands again. Gather

and wash the utensils you will need. You may want to use these only

for making the

Kombucha Tea. You will need:

 

~a four quart Corning, Visions all glass or stainless pan (Don't use

aluminum).

~a wooden or plastic spoon.

~a measuring teaspoon and measuring cup.

~a one-gallon glass jar (or other gallon jar such as a crock pot,

bowl, cookie jar or

aquarium) to ferment the tea in.

~netting, coffee filter, linen cloth, nylons or any other breathable

covering.

~a tea ball, coffee filter or netting (only if you use loose leaf tea)

~5 teaspoons tea (or 5 tea bags).

~1 cup sugar (white or brown).

~a rubber band.

~a Kombucha Culture

~1 cup fermented Kombucha Tea Starter (or 1/4cup white distilled

vinegar)

 

Remove all metal jewelry. The metal in your jewelry may not adversely

affect your

Kombucha, but the bacteria harbored in it might contaminate it. Wash

your hands and

all utensils with soap and hot water and rinse well. Now you are ready

to begin the

brewing process.

 

1. Boil three quarts of water. Filtered water is best, depending on

purity of your water.

Any chlorine in the tap water will boil off. If you are lucky enough

to have unpolluted

spring or well water, that may make tasty Kombucha Tea.

 

2. Add 1 cup white sugar when a rolling boil is reached. Instead of

white sugar, you may

use 1 cup of light or dark brown sugar. Remember, the sugar is added

to feed the

bacteria and yeast in the Culture. With adequate starting sugar and a

short period of

fermentation, the Tea yields a lot of energy with relatively few

metabolic products and

small amounts of residual sugar. If allowed to ferment longer, the Tea

still yields a lot of

energy, but the metabolic products are increased and there is little

residual sugar. This

produces a more sour, vinegary tasting Tea. You may substitute 1 cup

of honey for the

sugar, but add the honey to the steeped tea when it has cooled.

Because of the different

micro-organisms in honey, it may be a good idea to substitute sugar

every few

fermentations to keep the Culture growing healthy.

 

3. Boil water and sugar for five minutes.

 

4. Turn off heat and add 5 tsp. or 5 tea bags of black or green tea.

Lipton, Tetley and Earl

Grey Tea all work well. Herb teas may be used; but teas high in oils,

such as mint or

sage, may inhibit the Culture's growth. Three tsps. comfrey mixed with

3 tsps. makes a

refreshing Kombucha Tea. Lipton markets decaffeinated tea that has

been used

successfully. Using 4 tea bags black tea plus 1 tea bag Ginseng Tea

tastes pleasant and

produces beautiful " babies. " You can experiment with different teas

for a taste you

enjoy.

 

5. Steep 10-15 minutes and remove tea leaves or bags and let tea cool.

If you let it steep

too long, it won't hurt, it will only add a slight more caffeine.

 

6. WHEN COOLED, pour the liquid into the fermenting jar. Add the

Kombucha Culture.

The " baby " will grow on the top of the " mother. " Most Cultures float

on the surface of

the liquid. Don't worry if yours sinks to the bottom, it may rise in a

few days. If it

doesn't, it will still form a new " baby " on the surface of the brewing

solution.

 

7. Add 1 cup of fermented Kombucha Tea. If you have no Kombucha Tea to

add, use 1/4

cup white distilled vinegar. This acidifies the starting tea making it

unikely any

organisms besides the Kombucha Culture grow in it.

 

8. Place netting, coffee filter, nylon or other breathable covering

over the opening of the

jar and secure with a rubber band. This keeps dust, mold, spores and

vinegar flies out of

the fermenting Tea.

 

9. Let sit undisturbed in a place with a temperature ranging from

65-90 degrees F. for 6 -

15 days. The Culture will grow better if the temperature is kept

consistent. Keep out of

direct sunlight. The Culture does not need light to grow. Placing your

Culture in a dark

cupboard or room may acidify it earlier - just taste test it earlier

and, if need be, harvest

it earlier. Fresh air is important, the organisms in the Culture need

oxygen to grow,

reproduce and ferment the Tea. Do not smoke in the same room as

growing Cultures. If

you cook a lot of greasy foods, do not keep your Cultures in the

kitchen. Oils may land

on the K-tea and float in the surface where the Culture lives, thus

interfering with its

growth.

 

10. To make sure the Tea is ready to harvest, pour off a couple of

ounces for a taste test.

A taste test on a batch of Kombucha Tea may taste like this:

** 4 - 6 Days - Too sweet, not all sugar converted.

** 7 - 9 Days - Tastes like sparkling apple cider.

** 10 + Days - Vinegar taste becoming prominent.

 

If you notice the Tea becoming too strong or fermented, dilute it with

freshly brewed tea.

You can also use it for table vinegar if you wish.

 

11. When the Tea is brewed to your taste, remove the two Cultures.

Gently separate and

place them in a glass bowl covered with plastic wrap, plastic

container or ziplock baggie

and refrigerate. They will keep refrigerated for approximately six

months, possibly

longer. Some people prefer to store their Cultures stacked in their

fermenting Tea.

 

12. Pour off the fermented Tea and bottle it into glass or food-grade

plastic bottles. You

can also use clean beer or wine bottles capped with a cork. Filtering

is not necessary, but

you can filter if you wish. Use a plastic sieve, coffee filter, clean

nylons or netting.

 

13. Date and label the bottled Tea and put it in the refrigerator.

Although I do not

recommend it, some people store their bottled K-Tea at room

temperature with success

(sometimes the build-up of carbon dioxide will cause the

unrefrigerated bottled K-Tea to

explode). The Kombucha organisms' growth slows or stops when

refrigerated or cooled.

The K-Tea will age the longer it sits. Refrigerated bottled K-Tea is

good for at least one

year, possibly longer.

 

14. Begin drinking 1/2 cup (4 ounces) daily on an empty stomach. If it

bothers your

stomach, you can drink it after eating. The different constituents of

the Tea will work on

the body differently depending on if there is food in one's body or

not. (If you wish, you

can start with a daily dose of 1/4 cup). After two weeks, include

another half cup dose in

the afternoon. After a month, you can add another dose of a half cup -

taking three half

cup doses everyday. It is not necessary to increase your dose. For

weight loss, it does

suppress the appetite and is great for removing the urge for

in-between meal snacks!

REMEMBER TO DRINK PLENTY OF WATER TO FLUSH THE TOXINS FROM

YOUR

BODY. It was reported the doctors in the Soviet military hospitals

gave their patients

one liter of Kombucha each day. That's approximately four cups a day!

It is important to

find out for yourself what the best dose of the Kombucha Tea will most

benefit your

body. Ask your Higher Self, pray to God, ask for guidance from the

Holy Spirit, use your

intuition or do whatever you feel comfortable with, but whatever you

do, " Know

Yourself! " Tune into your body and feel what is best for you.

Remember, too much of a

good thing is not always the best.

 

It is the responsibility of all who drink Kombucha to be aware of

contaminants.

BECAUSE OF THE ACIDITY AND OTHER FACTORS IN THE KOMBUCHA

CULTURE, IT IS HIGHLY UNLIKELY IT WOULD BECOME CONTAMINATED.

 

As with any home cooking, canning, dehydrating, freezing, or brewing

of wine or beer;

common sense must

be used and contamination has to be considered if the food products

smell bad or have

molds growing on them. In the fermenting container, carbonic acid

bubbles can push up

portions of the Culture making foamy bubbles that look like, but are

not mold. Brown

streamers are cells from the Culture and can be strained or washed

off, but is not

necessary to do this. Sometimes air bubbles make holes in the Culture

pattie. Other

times it may have brown edges. Cultures vary in color from white,

gray, tan and brown.

Raspberry and Blackberry teas grow pink Cultures! These Cultures are

not

contaminated, they are fine to use. Paul Stamets, a noted mycologist

states " ... most

often the contaminants are green, pink or black mold-islands floating

on the surface of the

tea. " Healthy Cultures should feel firm and rubbery. Discard any

Cultures that fall apart

easily. Make sure your fermenting tea smells vinegary. If it smells

foul, or if you're in

doubt, throw out the Tea and Culture and start with a new Culture and

a new batch of

Tea. It is a good idea to always keep at least one extra Culture in

the refrigerator as a

back-up in the unlikely case your fermenting Culture gets

contaminated. WITH

PROPER CARE, THE KOMBUCHA CULTURE WILL LAST YOU A LIFETIME. ###

 

love, granny lee

[Guest guest]

herbal remedies , Elizabeth@w... wrote:

> Do you recall how much you used?

> Thanks!

> E.

> On Saturday, August 16, 2003, at 11:50 AM, tvksi wrote:

>

> > 8. Add Kombucha *Culture* & 1 cup Fermented Kombucha Tea Starter

 

usually if you have the culture (mushroom) it will be a flat membrain

thingie about the size of the surface of the kombucha jug or bowl in

which it was fermented. ideally it forms and floats on the surface of

the liquid/tea.

 

you can, if you do not have a piece of 'mushroom culture', still make

the fermentation and one will form. just takes longer. it is somewhat

like making yeast. you can make yeast without a culture if you have

some viable yeast granules ... or not.. i've made yeast from berries

of a cedar tree. some like the taste... i do NOT.

 

remember how to make sour dough? you can make your own starter, then

cultivate more by saving some back as a 'starter' for the next batch.

same way with kombucha.

 

love...granny lee.

[Guest guest]

I just ordered a kombucha mushroom as well as some kefir grains from

the following site:

 

http://www.wyndhamsoapworks.com/thesoapbasket/agora.cgi?cart_id=4738270.21006*1D\

6YL4 & product=Probiotics

 

I have no association with them, nor can I yet vouch for the quality

of their products. However, they were recommended by someone on

another list I'm on, so I'm going to give them a try. They are less

expensive than anywhere else I've seen for both the kombucha mushroom

and the kefir grains.

 

~Fern

 

 

 

-

" windflower song " <windflowersong

<herbal remedies >

Monday, August 18, 2003 5:01 AM

Re: [herbal remedies] Kombucha

 

 

> I used to make and drink kombucha mushroom tea for

> years, but when I moved from Florida to Pennsylvania,

> I did not bring a starter 'schroom, so I no longer

> have kombucha tea. My sister gave me the first start,

> and no longer makes it herself. The person she got

> her start from is long gone also.

>

> So my question is, where do you get a starter 'schroom

> or is there some kind of dry medium to start from

> scratch?

>

> Anybody out there who would concider sending me a

> starter if I send them postage? A small piece of a

> starter in a zip lock bagggie should be enough?

>

> windflower

[Guest guest]

herbal remedies , windflower song

<windflowersong> wrote:

 

>

> Anybody out there who would concider sending me a

> starter if I send them postage? A small piece of a

> starter in a zip lock bagggie should be enough?

>

> windflower

>

 

 

see post # 38308 for recipe and other info re kombucha. you CAN start

it with out a starter.

love.. granny lee.

[Guest guest]

38308 info all says to use a starter. Do you just

make the tea and put it in the jar, and hope it starts

to grow?

windflower.

ps. I used to use jasmine tea (3 bags)and green tea

(2 bags) for my kombucha

> >

>

>

> see post # 38308 for recipe and other info re

> kombucha. you CAN start

> it with out a starter.

> love.. granny lee.

>

>

>

[Guest guest]

herbal remedies , " Lisa Belcher "

<lisabelcher@t...> wrote:

> So I've been seeing these message coming through but - forgive my

total ignorance - what is this stuff, and what is it for??????

>

> I saw a bottle in the shop today of this Kombucha.

>

> love,

> Lisa

here is the imformation i was given several years ago and i have lost

the source.. as noted in the post mentioned earlier if i rememer

right, it was from either a bad copy of a news paper add or a flier

which was given to me along with a 'baby.' I have been trying to

remember who gave it to me but it totally eludes me. i enjoyed it, a

number of my friends and also my daughter enjoyed it for a long time.

 

" " " " Many people are drinking Kombucha Tea (pronounced kom-BOO-cha).

Others are wondering what it is and why so many people are enjoying

benefits from this daily drink. The Kombucha Tea is healthy and

refreshing. It tastes somewhat like a sparkling apple cider with a

tang of vinegar, depending on how long it ferments. The benefits to

the physical body vary widely. It is said to enhance the immune

system. By detoxifing the body, it makes it unlikely for disease

causing bacteria and viruses to find a suitable growth environment.

This results in a healthier physical body!

 

People from all over the world claim drinking Kombucha Tea provides

relief from many physical ailments. While it may not be the cure to

all the ills of mankind, it is a traditional fermented beverage used

in many cultures to promote well-being. Some of the reported benefits

from testimonials are it:

 

~acts as a gentle laxative, helping avoid constipation.

~aids in the relief of arthritis.

~cleanses the colon and gall bladder.

~aids in healthy digestion

~relieves colitis and stomach cramps.

~returns gray hair to it's natural color.

~helps stop non-infectious diarrhea.

~relieves bronchitis and asthma.

~clears up Candida yeast infections.

~regulates the appetite and reduces fat.

~aids with stress and insomnia.

~improves eyesight, cataracts and floaters .

~relieves headaches including migraines.

~put Lupus into remission.

~helps reduces the alcoholic's craving for alcohol.

~eliminates menopausal hot flashes.

~clears acne, psoriasis and other skin problems.

~thickens hair and strengthens fingernails.

~enhances the sense of smell.

~vitalizes the physical body and adds energy-including sexual energy!

 

The Kombucha Tea Culture has been used for hundreds, perhaps thousands

of years in different parts of the world. This in itself lends

testimony to the fact the Tea has long been beneficial to many for a

variety of physical ailments. The Russians, Germans, Swedes and others

have compiled information on the benefits of the Kombucha Tea for

nearly one hundred years. In the authorative book " Kombucha, Healthy

Beverage and Natural Remedy from the Far East, " Gunther Frank lists

many references from Russian and German doctors who have seen a

variety of benefits to their patients. Rosina Fasching's book " Tea

Fungus Kombucha, The Natural Remedy and its Significance in Cases of

Cancer and other Metabolic Disease " also discusses this in more

detail.

 

The Kombucha Tea Culture has many names. Gunther Frank states " From

many of the names it can be seen straight away that the origins of the

Culture presumably lie in the east: China, Japan, Manchuria, Russia

and India. " It is known by Combucha (Japanese word for tea sponge or

tea fungus), Kombucha (Germanized form of Japanese name, used

internationally), Marine Alga (Brazillian), Tea Kvass (Russian),

Olinka (Bohemian and Moravian monasteries), Kargasok tea (Japanese

brought the culture from Kargasok, Russia), Manchurian Mushroom

(Manchuria), as well as many other names. According to some

literature, it was introduced to Japan by the Korean doctor Kombu in

414 A.D. Rosina Fasching reports that Kombucha enjoyed wide popularity

until World War II when tea and sugar, the nutrients the Kombucha

Culture thrives on, became scarce.

 

Although commonly called the Kombucha Mushroom, IT IS NOT A MUSHROOM.

The beneficial bacteria and yeasts form a symbiotic colony in a strong

cellulose matirx. It propagates itself during the fermentation process

scientific term for this jelly-like mass is a zooglea. When placed in

the appropriate substrate, the yeasts in the Kombucha Culture feed on

the nutrients and rapidly multiply to produce alcohol. The rich

environment created by the yeasts allows the bacteria to convert the

alcohol into acetic acid, which is vinegar. The bacterium Acetobacter

aceti subspecies xylinum, along with other organisms associated

with production of vinegar, has been identified in Kombucha. It is

interesting to note that vinegar has been used by humans for thousands

of years. In his book " Kombucha, the Essential Guide, " Christopher

Hobbs states " Vinegar was mentioned in the writings of the Assyrians,

Greeks and Romans as an important medicine in its own right. " Because

the Kombucha Culture is a living organism exposed to all kinds of

influences, the finished beverage doesn't always have the same

composition and taste. The Russian research scientist Danielova stated

in 1954 " ... that the actual composition of the symbiont varies

according to geographical and climatic conditions, and depends on

whatever types of wild yeasts and bacteria exist locally. " Variances

may occur in each batch of Kombucha and may become more obvious during

seasonal temperature changes.

 

The Tea is made by placing the Kombucha Culture in a solution of tea

and sugar. BLACK or GREEN TEA and WHITE SUGAR are the best nutrients.

Within 6-15 days, biological and chemical metabolic processes take

place producing a variety of beneficial ingredients. The following

constituents may be found in the Kombucha Tea: a small amount of

alcohol, carbon dioxide, vitamins C, B1, B2, B3, B6, B12, folic acid,

acetic acid, glucuronic acid, gluconic acid, oxalic acid, usnic acid,

fructose, dextrogyral (L-Lactic Acid+) plus enzymes and minerals.

 

The end product contains a very small amount of alcohol, 0.5% - 1%,

which is as much alcohol present in " alcohol-free " beer and many

beverages including apple juice. By law, a beverage can contain up to

0.5% alcohol and still be labeled " non-alcoholic. " Most beer contains

approximately 3% - 8% alcohol. The end product also contains a small

amount of sugar which is not converted. The longer the drink ferments,

less sugar and more alcohol will be present. It will turn to vinegar

if allowed to ferment too long.

 

The slight amount of alcohol present in the fermented Tea is normally

harmless and is no more potent than non-alcoholic beer. Some sober

alcoholics who drink Kombucha find it reduces their craving for

alcohol. An alcoholic who drinks Kombucha says " I found it would slow

me down when I was on a binge. It minimizes hangovers when you drink

it with the booze (not mixed but between beer and whiskey shots). But

most interesting...I found that when I drank K-T all day, I had

little or no craving for alcohol. "

 

Many diabetics drink the Tea, but ferment it longer so the sugar

content is decreased. In a four ounce glass of Kombucha Tea (that's

1/2 cup), there may be 3 - 10 calories of sugar present depending on

how long it has fermented. Many articles do not recommend the Kombucha

Tea for pregnant or lactating women. The fetus and young baby do not

yet have a developed digestive system to filter unwanted toxins out of

their bodies. Unless the mother has already been drinking Kombucha, it

may be best for the pregnant woman and the breastfeeding mother to

forego Kombucha until pregnancy or breastfeeding passes.

 

Kombucha, in small doses, has benefitted children with ADD and

constipation. People on blood thinning medications (such as coumadin)

have used the K-Tea successfully. Make sure your prescribing physician

is aware of your Kombucha use so you can be monitored.

If there is any dizziness, discontinue Kombucha.

 

Decaffeinated tea has been used successfully for those who are

sensitive to caffeine or for those who wish to ingest less caffeine. A

strong cup of coffee contains approximately 100mg, opposed to

approximately 4 mg. of caffeine in a 4 oz. cup of Kombucha Tea

brewed with black tea. Many people use green tea which is lower in

caffeine and is regarded as a medicine in itself in China and Japan.

 

People who have problems with Thrush or Candida may actually benefit

from drinking Kombucha. The yeast in the Culture are similar to

Brewer's yeast used in fermenting wines and beers.

 

People vary in their ability to tolerate new foods. If you have any

ill effects from Kombucha, stop drinking it.

 

Outside the USA, glucuronic acid has reportedly been found in the

Kombucha Tea in some chemical analyses. Whether it is indeed a

constituent of Kombucha is still a question. It was thought that this

compound is what was responsible for Kombucha's detoxification of the

body. But there may be enzymes or other ingredients that work on

improving the human body in intricate and, as yet, unknown ways. What

is important about Glucuronic acid is that has an extraordinarily

important detoxifying function that binds toxins so they cannot be

reabsorbed by the intestines or the urinary system. One must think

about how important it is to detoxify our body, especially in this day

and age when excessive toxins are found everywhere - in the soil where

we grow our food, in the air we breathe, in the water we drink and the

food we eat.

 

Among other constituents of Kombucha, found in a variety of studies,

are Usnic acid and L-Lactic Acid+. Usnic acid has a strong

antibacterial effect. It has been reported to contribute to the

inactivation of viruses. Dextrogyral (L-Lactic Acid+) has been

reported to be lacking in the connective tissue of cancer patients.

Gunther Frank states " So long as it (L-Lactic Acid+) is predominantly

present in tissue, cancer cannot develop. It is interesting to note

here that a pH value of 7.56 is exceeded in cancer patients. Organisms

which are free from cancer (and also precancers) show pH values of

under 7.5. Serological tests of the blood in the veins have shown

that the Kombucha beverage shifts the pH value noticeably towards the

acid side. "

 

To a certain extent the Kombucha Tea preserves itself. Any

micro-organisms that do not belong to the Kombucha Culture are

repressed by the acetic acid and lactic acid it produces. The yeasts

in the Kombucha Culture produce carbon dioxide as well as alcohol.

Carbon dioxide is a gas with antimicrobial properties and alcohol is a

universally known preservative.

 

If you believe the Kombucha Tea will help you, then it probably will!

In the long run, one must remember that healing on the physical level

brings little help without real change on the emotional, mental and

spiritual levels. A person's attitude is an important part of any type

of healing. Negative emotions such as fear, shame, worry, hate,

resentment, anxiety and jealousy cause energy blockages that lead to

illness. Once you realize these emotions are damaging to your health

and immune system, you have no choice but to give them up if you wish

to have a healthy body! We can help heal ourselves by being

non-judgemental and by exhibiting love, forgiveness and patience. It's

important to keep a positive attitude when riding the rollar coaster

of life! It is also helpful to use daily affirmations such as: All my

cells are healthy and reproducing properly. All my cells are

communicating correctly and all my body functions are at the proper

rates and levels. It may also help to pray over your Kombucha. Many

people find it beneficial to pray over the food they ingest, asking

for the full nourishment the food products offer. And remember to give

thanks. Gratitude can also be healing. Kombucha is not a magical,

miracle elixir. It would be impractical to lead a life of excess and

then drink a bit of Kombucha Tea to try to even things out. Through

the stimulation of the individual immune system, Kombucha offers many

people the physical resistance they need to maintain and restore

health. " " " "

[Guest guest]

herbal remedies , windflower song

<windflowersong> wrote:

>

> 38308 info all says to use a starter. Do you just

> make the tea and put it in the jar, and hope it starts

> to grow?

> windflower.

> ps. I used to use jasmine tea (3 bags)and green tea

> (2 bags) for my kombucha

> > >

 

PS....I about forgot...use a bit of apple cider vinegar in place of

the culture.

granny lee

 

 

> >

> > see post # 38308 for recipe and other info re

> > kombucha. you CAN start

> > it with out a starter.

> > love.. granny lee.

> >

> >

> >

[Guest guest]

I was searching the archives today and came across this link:

 

http://www.kombu.de/index.htm

 

It has recipes for making Kombucha from scratch (for free). It is

also in multiple languages which may assist some. I thought some of

you may be interested in it, as I was. Hope it helps. I'm planning

on attempting to make it for the first time. So wish me luck

-Melissa

 

herbal remedies , " tvksi " <leo@1...> wrote:

> herbal remedies , windflower song

> <windflowersong> wrote:

> >

> > 38308 info all says to use a starter. Do you just

> > make the tea and put it in the jar, and hope it starts

> > to grow?

> > windflower.

> > ps. I used to use jasmine tea (3 bags)and green tea

> > (2 bags) for my kombucha

> > > >

>

> if i am remembering right, it can be done... if i had time, i would

> try making it without the culture. i have made the other starters

> (sour-dough and rye bread) without cultures and am pretty sure this

is

> the same... it had to start somewhere.. someone had to start it

> without a culture..

> love.. granny lee.

> > >

> > >

> > > see post # 38308 for recipe and other info re

> > > kombucha. you CAN start

> > > it with out a starter.

> > > love.. granny lee.

> > >

[Guest guest]

Here it is..:-)

http://www.kombu.de/anleit-e.htm

 

Avec Amour,

Bridge

When you come to the edge of

all that you know,you must believe in one of two things:

 

there will be earth upon which to stand,

or you will be given wings.

 

~author unknown~

 

----

 

 

herbal remedies

August 19, 2003 11:14:40 PM

herbal remedies

Re: [herbal remedies] Re: Kombucha

Hi Melissa,I've been searching that site over and haven't been able to find therecipe for making Kombucha from scratch. Would you mind posting theexact page?Thanks!Fern- "Melissa" <melissa_e_gingell<herbal remedies >Tuesday, August 19, 2003 1:08 PM[herbal remedies] Re: Kombucha> I was searching the archives today and came across this link:>> http://www.kombu.de/index.htm>> It has recipes for making Kombucha from scratch (for free). It is> also in multiple languages which may assist some. I thought some of> you may be interested in it, as I was. Hope it helps. I'm planning> on attempting to make it for the first time. So wish me luck > -Melissa> > > 38308 info all says to use a starter. Do you just> > > make the tea and put it in the jar, and hope it starts> > > to grow?> > > windflower.> > > ps. I used to use jasmine tea (3 bags)and green tea> > > (2 bags) for my kombucha> > > > >> >> > if i am remembering right, it can be done... if i had time, iwould> > try making it without the culture. i have made the other starters> > (sour-dough and rye bread) without cultures and am pretty surethis> is> > the same... it had to start somewhere.. someone had to start it> > without a culture..> > love.. granny lee.Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington

[Guest guest]

Kombucha Tea=At my clinic anyone with fungus cancer like this woman has would NEVER do kombucha because it makes fungus grow. This tea is good for all non candida-cancer folk. Just my two cents. OrusTony wrote: Thanks for the update Jeff and the information on the source ofbotanicals - I will have to take a look.We will keep Mary Ann in our thoughts and prayers.Tonyoleander soup , "jeffery.jack" <jeffery.jackwrote:>> Hello to all,> It has been a while since I made a post. I don't really like to > post unless it is pertaining to OS. So I will fill you all in on > the most recent. I had a lady come and visit me the other day. She > is on her 3rd bout of breast CA. First two were primarily modern > cancer treatment (chemo and surgery). She now has mets. to multiple > places in her body, but they have not had a PET Scan yet to identify > all of the locations. She does not want to do chemo or radiation > and she already had bilat. mastectomy. She started taking OS last > week and is tapering up the dose. She is also starting to eat very > healthy, take Flax Oil/Cottage Cheese mixture 1/2 cup 2 x per day, > ESSIAC tea, Kombucha Tea, Jucing greens from the

yard and garden > (dandilion, lamb's quarters, yellow dock, various grasses and small > amounts of bind weed), Trace minerals, Lugol's solution, Mega doses > of Vit. C, Homemade Super Green Drink made up of (Alfalfa Leaf > powder, Barley Grass powder, Pao D'Arco, Cat's Claw, Beet Powder, > and Azomite), Enteric Coated Pancreatic Enzymes, Digestive enzymes, > and apricot seeds. > She does not have a lot of money so she is trying to stick to things > that she can do on a budget. Speaking of a budget. I found a > company that sells Wildcrafted Pao D'Arco for $5.00 per pound and > many other organic or wildcrafted herbs for very reasonable prices. > This is where we are getting the above mentioned herbs and grass > powders. The name of the company is Pacific Botanicals and their > website is pacificbotanicals.com. I have ordered many products from > them and they are very

high quality and all organic. > Please pray for this lady. Her name is Mary Ann. I will try and > keep you all posted how she is doing. The main thing I am concerned > about is dicipline to be strict with her eating habits and sticking > to taking the supplements. > I also wrote some time ago about a 14 year old boy with the Brain > Tumor. He passed away some time ago. The family opted to stop > doing everything becasue he declined so rapidly. It has been a real > sturggle for them, but they are coping well. > > Blessings to all,> > Jeff> In my heart, I think a woman has two choices: either she's a feminist or a masochist." —Gloria Steinem

Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel and lay it on us.

[Guest guest]

AND if she is on Pao D'arco that is an antifungal agent and so one tea would probably cancel out the other.. Also Mary Ann needs to keep her ph 7.2 and above to slow the cancer..JaniceOrus Moon <orusmoon11 wrote: Kombucha Tea=At my clinic anyone with fungus cancer like this woman has would NEVER do kombucha because it makes fungus grow. This tea is good for all non candida-cancer folk. Just my two cents. OrusTony > wrote: Thanks for the update Jeff and the information on the source ofbotanicals - I will have to take a look.We will keep Mary Ann in our thoughts and prayers.Tonyoleander soup , "jeffery.jack" <jeffery.jackwrote:>> Hello to all,> It has been a while since I made a post. I don't really like to > post unless it is pertaining to OS. So I will fill you all in on > the most recent. I had a lady come and visit me the other day. She > is on her 3rd bout of breast CA. First two were primarily modern > cancer treatment (chemo and surgery). She now has mets. to multiple > places in her body, but they have not had a PET Scan yet to identify > all of the locations. She does not want

to do chemo or radiation > and she already had bilat. mastectomy. She started taking OS last > week and is tapering up the dose. She is also starting to eat very > healthy, take Flax Oil/Cottage Cheese mixture 1/2 cup 2 x per day, > ESSIAC tea, Kombucha Tea, Jucing greens from the yard and garden > (dandilion, lamb's quarters, yellow dock, various grasses and small > amounts of bind weed), Trace minerals, Lugol's solution, Mega doses > of Vit. C, Homemade Super Green Drink made up of (Alfalfa Leaf > powder, Barley Grass powder, Pao D'Arco, Cat's Claw, Beet Powder, > and Azomite), Enteric Coated Pancreatic Enzymes, Digestive enzymes, > and apricot seeds. > She does not have a lot of money so she is trying to stick to things > that she can do on a budget. Speaking of a budget. I found a > company that sells Wildcrafted Pao D'Arco for $5.00 per pound and > many other organic or

wildcrafted herbs for very reasonable prices. > This is where we are getting the above mentioned herbs and grass > powders. The name of the company is Pacific Botanicals and their > website is pacificbotanicals.com. I have ordered many products from > them and they are very high quality and all organic. > Please pray for this lady. Her name is Mary Ann. I will try and > keep you all posted how she is doing. The main thing I am concerned > about is dicipline to be strict with her eating habits and sticking > to taking the supplements. > I also wrote some time ago about a 14 year old boy with the Brain > Tumor. He passed away some time ago. The family opted to stop > doing everything becasue he declined so rapidly. It has been a real > sturggle for them, but they are coping well. > > Blessings to all,> > Jeff> In my heart, I think a woman has two choices: either she's a feminist or a masochist." —Gloria Steinem Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel and lay it on us.

Don't pick lemons.

See all the new 2007 cars at Autos.

[Guest guest]

Thanks for the info. How do you tell candida-cancer from non-candida cancer? Thanks JeffOrus Moon <orusmoon11 wrote: Kombucha Tea=At my clinic anyone with fungus cancer like this woman has would NEVER do kombucha because it makes fungus grow. This tea is good for all non candida-cancer folk. Just my two cents. OrusTony > wrote: Thanks for the update Jeff and the information on the source ofbotanicals - I will have to take a look.We will keep Mary Ann in our thoughts and prayers.Tonyoleander soup , "jeffery.jack" <jeffery.jackwrote:>> Hello to all,> It has been a while since I made a post. I don't really like to > post unless it is pertaining to OS. So I will fill you all in on > the most recent. I had a lady come and visit me the other day. She > is on her 3rd bout of breast CA. First two were primarily modern > cancer treatment (chemo and surgery). She now has mets. to multiple > places in her body, but they have not had a PET Scan yet to identify > all of the locations. She does not want to do chemo or radiation > and she

already had bilat. mastectomy. She started taking OS last > week and is tapering up the dose. She is also starting to eat very > healthy, take Flax Oil/Cottage Cheese mixture 1/2 cup 2 x per day, > ESSIAC tea, Kombucha Tea, Jucing greens from the yard and garden > (dandilion, lamb's quarters, yellow dock, various grasses and small > amounts of bind weed), Trace minerals, Lugol's solution, Mega doses > of Vit. C, Homemade Super Green Drink made up of (Alfalfa Leaf > powder, Barley Grass powder, Pao D'Arco, Cat's Claw, Beet Powder, > and Azomite), Enteric Coated Pancreatic Enzymes, Digestive enzymes, > and apricot seeds. > She does not have a lot of money so she is trying to stick to things > that she can do on a budget. Speaking of a budget. I found a > company that sells Wildcrafted Pao D'Arco for $5.00 per pound and > many other organic or wildcrafted herbs for very reasonable

prices. > This is where we are getting the above mentioned herbs and grass > powders. The name of the company is Pacific Botanicals and their > website is pacificbotanicals.com. I have ordered many products from > them and they are very high quality and all organic. > Please pray for this lady. Her name is Mary Ann. I will try and > keep you all posted how she is doing. The main thing I am concerned > about is dicipline to be strict with her eating habits and sticking > to taking the supplements. > I also wrote some time ago about a 14 year old boy with the Brain > Tumor. He passed away some time ago. The family opted to stop > doing everything becasue he declined so rapidly. It has been a real > sturggle for them, but they are coping well. > > Blessings to all,> > Jeff>

In my heart, I think a woman has two choices: either she's a feminist or a masochist." —Gloria Steinem Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel and lay it on us.

8:00? 8:25? 8:40? Find a flick in no time with the Search movie showtime shortcut.

[Guest guest]

Can we use Sodium Bicarbonate f(baking soda) for the Ph reduction? Or would something else be better? Thanks JeffPreferred Customer <commonsense2265 wrote: AND if she is on Pao D'arco that is an antifungal agent and so one tea would probably cancel out the other.. Also Mary Ann needs to keep her ph 7.2 and above to slow the cancer..JaniceOrus Moon <orusmoon11 > wrote: Kombucha Tea=At my clinic anyone with fungus cancer like this woman has would NEVER do kombucha because it makes fungus grow. This tea is good for all non candida-cancer folk. Just my two cents. OrusTony > wrote: Thanks for the update Jeff and the information on the source ofbotanicals - I will have to take a look.We will keep Mary Ann in our thoughts and prayers.Tonyoleander soup , "jeffery.jack" <jeffery.jackwrote:>> Hello to all,> It has been a while since I made a post. I don't really like to > post unless it is pertaining to OS. So I

will fill you all in on > the most recent. I had a lady come and visit me the other day. She > is on her 3rd bout of breast CA. First two were primarily modern > cancer treatment (chemo and surgery). She now has mets. to multiple > places in her body, but they have not had a PET Scan yet to identify > all of the locations. She does not want to do chemo or radiation > and she already had bilat. mastectomy. She started taking OS last > week and is tapering up the dose. She is also starting to eat very > healthy, take Flax Oil/Cottage Cheese mixture 1/2 cup 2 x per day, > ESSIAC tea, Kombucha Tea, Jucing greens from the yard and garden > (dandilion, lamb's quarters, yellow dock, various grasses and small > amounts of bind weed), Trace minerals, Lugol's solution, Mega doses > of Vit. C, Homemade Super Green Drink made up of (Alfalfa Leaf > powder, Barley Grass powder, Pao D'Arco, Cat's

Claw, Beet Powder, > and Azomite), Enteric Coated Pancreatic Enzymes, Digestive enzymes, > and apricot seeds. > She does not have a lot of money so she is trying to stick to things > that she can do on a budget. Speaking of a budget. I found a > company that sells Wildcrafted Pao D'Arco for $5.00 per pound and > many other organic or wildcrafted herbs for very reasonable prices. > This is where we are getting the above mentioned herbs and grass > powders. The name of the company is Pacific Botanicals and their > website is pacificbotanicals.com. I have ordered many products from > them and they are very high quality and all organic. > Please pray for this lady. Her name is Mary Ann. I will try and > keep you all posted how she is doing. The main thing I am concerned > about is dicipline to be strict with her eating habits and sticking > to taking the supplements. >

I also wrote some time ago about a 14 year old boy with the Brain > Tumor. He passed away some time ago. The family opted to stop > doing everything becasue he declined so rapidly. It has been a real > sturggle for them, but they are coping well. > > Blessings to all,> > Jeff> In my heart, I think a woman has two choices: either she's a feminist or a masochist." —Gloria Steinem Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel and lay it on us. Don't pick lemons.See all the new 2007 cars at Autos.

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