Kombucha Tea@Air Ajaib@Air Cendawan Mekah@ Air MutMut

noreply@blogger.com (DoubleM) — Sun, 13 Oct 2013 10:43:00 +0000

for full write up please go to : http://www.gaiaresearch.co.za/kombucha.html

This document has been extracted by the author from the Gaia Organics catalogue. It represents what is probably the most accurate synoptic review available of scientific research into the "Kombucha" phenomenon. The Gaia Research Institute and its associated funding pedigreed Kombucha cultures are purist in that they are personally laboratory raised exclusively on high quality imported peasant grown Chinese green tea and fueled with natural brown sugar, as per its two millennium evolutionary milieu, empowering you to access high integrity pedigreed cultures and perpetuate a centuries old tradition of producing your household's own "Divine Che", "Mo Gu", "Cajnii grib", "Hongo", "Manchurian Tea" or "Kargasok Tea", which are just some of 100-odd names by which the slightly sweet/tart beverage produced is known and which every fortnight doubles its production capacity, which is why it is often given away as a gift and has been called "Le champignon de la charité", the "fungus of charity". Consumption of Kombucha was first recorded in 220 BC in Manchuria, from whence it spread throughout the Far East, Pacific, India, Russia, Germany, eventually to the rest of Europe, to Africa and more recently across the entire globe.

Kombucha is not simply a fungus but a jellyfish-like zoogleal mat, a near-lichen, a symbiosis of beneficent non-toxic yeasts and bacterium which for two milennia has enjoyed great popularity in the far East and for a century in Eastern Europe for its tasty and refreshing tonic beverage which fell into relative oblivion due to economic circumstances during World War II, prior to which many households sustained a culture which they were forced to let die out as the tea and sugar which were so essential to its preservation became unavailable. Kombucha however is experiencing a phenomenal resurgence of popularity internationally as a healthful tonic beverage. Kombucha comprises of split or fission yeasts and hence does not usually contain the yeast spores from which so many suffer. Due to improved colon ecology, it actually helps rather than aggravates the battle against candidiasis. It has been widely reported that especially with elderly people, Kombucha beverage has rejuvenating effects, causing hair to colour again, as well as having the effect of tightening the skin and enhancing the overall feeling of health and vitality.

The widespread use of the Kombucha beverage has been well documented throughout this past century. Kombucha's liquid medium (tea kvass) and mass (zoogloea) (Medusomyces gisevii Lindau -botanical name) have also been intensively investigated to as a result of numerous early observations that this medium showed distinct antibiotic (bactericidal and bacteriostatic) effects against a number of disease organisms and was used for several therapeutic purposes in veterinary and human medicine. Contrary to public health and medical ignorance or propaganda, the beneficial properties of Kombucha have been rather well documented for a full scientific century and is still contemporarily so for such a relatively obscure natural food product. Early to mid 20th century, mainly German medical research, documented Kombucha primarily as an intestinal regulator and as having excellent effects on general body functions, but also progressively established specific efficacy in cases of digestive disturbances, constipation, haemorrhoids, kidney stones, gall bladder problems, diabetes, arteriosclerosis, cholesterol, high blood pressure, angina, gout, gouty eczema, arthritis, rheumatism, atherosclerosis, irritability, anxiety, headaches, dizziness, fatigue, tiredness. (The specific early references for these are available on request)

Approaching mid century, Kombucha was established in official pharmacopoeia, with eg the Director of the "Academy of Chemists" at Braunschweig recording that it invigorates the entire glandular system, is highly recommended for gout, rheumatism, furunculosis, arteriosclerosis, high blood pressure and aging problems; that by harmonizing and balancing metabolism, unwanted fat deposits removed or prevented; and that damaging deposits of uric acid and cholesterol are converted into more soluble forms, more easily excreted via the kidneys and intestines. (Irion H, Lehrgang fur Drogistenfachschule, Rudolf Muller Publ., Vol 2, 1944) As German medical researchers turned increasingly to synthetic pharmaceuticals, Soviet researchers discovered that Kombucha produces Vitamin C, besides many other valuable health substances (References are in Russian and being meaningless to most readers, are provided in abbreviated form) (Kasevnik L, Bjull Exp Biol i Med, 3(1), 1937); (Berezova M, Gigiena I Sanitaria (7), 1943) Russian scientists demonstrated a distinct antibiotic effect aside from that of the acids (Sakarjan G, Trudy Erevanskogo Zooveterinarnogo Instituta, [hereafter TEZI] 10, 1949), bacteriostatic and bacteriocidal efficacy against pneumococcae, conjunctivitis and xerophtalmia (Naumova E, Konferencija: Kazan'sches Staatliches Medizinisches Institut, 1949), against tonsillitis and enterocolitis (Sakaran G, TEZI, 11, 1949), and against anaerobic dysentery and colibacillosis (Tinditnik V, Terapeveticeskii Arhiv 23(1), 1950).

Russian research continued to establish efficacy in wound healing (Markarjan G, Dissertation) TEZI, 1953) and infectious wounds (Matinjan A, TEZI, 16, 1953) and various intestinal diseases (Nurazjan A, Diss, TEZI, 1954)intestinal typhus (Porickij E, Trudy XI Nausn Konf Slusat, Voenno Morskoi Med Akad, 1954), infantile stomatitis (Rusina N, Studenskaja Naucnaja Konferencija, Posvjascennaja, Jubileju Instituta Har'kovsij, 1955), toxic dyspepsia (Adzjan T, Tezisy Dokladov na P-oj Respublicanskoj Konferencii Detskih Vracej Armenii Min Zdrav Arm, 1957), pediatric dysentery(Mihajlova A, Iz detskoj kliniceskoj boltnicy No l, Omska, 1957), paratyphus and brucellosis (Sakaran G, Trudy Erevanskogo Zooveterinarnogo Instituta 21, 1957), high cholesterol and blood pressure (Joirisi N, Saxelmcip'o Gamoc'emloba, Staatsverlag, Georgien, 1957), and infantile toxic dysentery and healing of infected wounds (Danielova L, Gitoutyan Glaxavor Varcoutyan Hratarakcoutyon, 1959). As a feed additive for chickens, it increased growth by 15%.(Sakaran G, Investija Akad Nauk Armjanskoi SSSR, 12(15), 1959)

By the 1960's Kombucha research fell victim to the cold war, with the Russians withholding details of their research, with many known documents still remaining classified and the only available literature thereafter being mainly German, but not before professor Barbancik published the first book fully devoted to the subject, translated as "The Tea Mushroom and Its Therapeutic Properties". After covering earlier data from Russian hospital settings, in particular efficacy in tonsillitis, enterocolitis, inflammatory internal diseases, stomach catarrh due to deficient acid production, intestinal inflammations, dysentery, arteriosclerosis, high blood pressure and sclerosis, Prof Barbancik records later observing fast healing after tonsillitis, lacunar, follicular and catarrhal angina and clearing of associated nasal and even intestinal catarrh following gargling. Barbancik mentions success in healing of sub-acidic gastritis and chronic enterocolitis and also surprisingly good results in dysentery patients. Arteriosclerosis and hypertony with sclerosis were also improved and blood cholesterol levels decreased. Prof Babancik emphasised strongly that the possibility of a cancerogenic action lacks any foundation from a scientific- medical point of view. (Barbancik G, "Cajniyi Grib I ego Lecebnye Svojstva', Omskoe Oblastnoe Kniznoe Izdatel'stvo, 1960)

A definitive Kombucha literature compilation in German followed. (Stadelman E, Zentralbl Bakteriol Parasitenkde, Infektionskrankh und Hygiene, 1 (180), 1961) More recently, Dr. R Sklenar M.D. reported therapeutic success with the tea fungus with which he successfully treated gout, rheumatic conditions, arteriosclerosis, arthritis, dysbacteria, constipation, impotence, non-specific draining, obesity, furunculosis, kidney stones, cholesterol and cancers, concluding: "An outstanding natural remedy which acts detoxifying in every regard and which dissolves microorganisms as well as cholesterol." (Sklenar R, M.D., Erfahrungssheilkunde, Zeitscrift fur die tagliche Praxis, XIII, 3, 1964) The medicinal properties and health benefits of Kombucha relatively recently again became the topic for a dissertation for a degree,(Schmidt I, "Der Teepilz-morphologische, physiologische und therapeutische Untersuchungen", Dissertation, 1979). The Germanic people especially have publicly maintained a keen health interest in Kombucha, as witnessed by the trend of just a half-decade of common references in the popular press:

Refs 1986-1989: (Fasching R, "Krebsheilen mit dem Teepilz Kombucha", Diagnosen, 8, 1986); (Korner H, "Die Heilkraft des Pilzes Kombucha", Raum & Zeit, 20, 1986); (Korner H, "Kombucha - wertwolles Geschenk der Natur", Naturheilpraxis, 39, 1986); (Carstens V, "Hilfe aus der Natur - mein Mittel gegen Krebs", Quick 43, 1987); (Funke R, "Der Teepilz Kombucha", Natur& Heilen, 64, 1987); (Koerner H, "Der Teepilz Kombucha", Der Naturatz, 108, 1987); (Fasching R, "Pilz gegen Pilz", Diagnosen, 8, 1988); (Horstkorte C, "Zaubertrank aus China-Pilz hilft auch bei Sex Problemen", Bild der frau, 2, 1988); (Kaminski A, "Aertze: Pilz heilt Frauenleiden, Bild der frau, 2, 1988); (Abele J, "Teepilz Kombucha bei Diabetes?", Ner Naturarzt, 110(12), 1988); (Brucker M, "Antwort auf Leseranfrage 'Wundermittel Kombucha'", Natur i Heilen, 65, 1988); (Frank R, "Zuckerproblem beim Kombucha-Tee", Natur & Heilen, 65, 1988); (Frank G, Heilkrafte der Natur aus einen Pilz - Der Teepilz Kombucha, Birkenfeld, 1988); (Goetz G, "Kombucha - der Wunderpilz, der Millionen Gesuntheid schenkt", Das Neue, 3(14), 1988); (Mann U, "Verbluffend - ein Pilz kuriert den Darm", Bild und Funk, 35, 1988); (Koerner H, "Kombucha - Zubereitung wurde von Sportmedizern getestet", Natura-med, 10, 1989); (Zimmermann W, "Wogegen hilft der Kombucha-Pilz?", Expertenanfrage, Fortchritte der Medizin, 107, 1989).

Initially, due to a lack of research in the English language, I assumed that Kombucha owed most of its beneficial properties to the tea with which it is brewed, since its benefits dovetail well with the outstanding properties already scientifically documented for Chinese tea. Translations of Russian and German research and chemical analysis have altered this view.

The Kombucha ferment contains various acidic metabolic by-products, including acetic, citric, malic, tartaric, succinic, pyruvic, ascorbic, butyric, *glucuronic, hyaluronic, lactic, usnic and chondroitin sulphate acids, as well as glucosamines, heparin, beta-glucans (cell-wall only), B-vitamins, including B-12, more than a dozen yeast strains and also other active antibiotic substances (Danielova L, Trudy Erevanskogo zooveterinarnogo Instituta, 17: 201216, 1954); (Konovalov L, Semenova M, Bot. Žurnal (Moskva), 40(4), 1955); (List P, Hufschmidt W, Pharm. Zentralhalle, 98(11), 1959); (Petrovic S, Loncar E, Mikrobiologija, 33(2), 1996); (Reiss J, Dtsch. Lebensm.Rundsch., 83: 286290, 1987); (Hauser S, Schweiz Rundsch Med Prax, 79(9), 1990); (Mayser P, Mycoses, 38(7-8), 1995); (*Blanc P, Biotechnol Lett, 18(2), 1996); (Sreeramula G, et al, J Agric Food Chem, 48(6), 2000); (*Loncar E et al, Nahrung 44(2), 2000); (Safac S et al, Turk Electron J Biotech, Spec Issue, pp 11-17, 2002); (*Malbaša R et al, Roum Biotechnol Lett, 7(1), 2002); (*Cvetkovic D, Markov S, Acta Periodica Tech, 33: 117, 2002); (*Franco V et al, Tatlana - Intl J Pure App Analyt Chem, 68(3), 2006); (*Mrdanovic J et al, Arch Oncol, 15(3-4), 2007); (*Jayabalan R et al, Food Chem, 102(1), 2007); (*Oliveira A et al, Food Chem, 111(2), 2008); (Karyantina M, Mercuria, 12 November, 2008); (*Murugesan G et al, J Microbiol Biotechnol 19(0nline 30 Jan 09), 2009).

For elaboration on our continued listing of ‘glucuronic acid’ as a constituent of Kombucha, as cited by the asterisked references, please see our additional research abstracts page here

Acetic acid (as in the popular folk remedy - Apple Cider Vinegar) is capable of conjugation with toxins, making them more soluble for subsequent elimination from the body. (Dutton G, Glucuronidation of Drugs and Other Compounds, CRC Press, 1980) Similarly, glucuronic acid is one of the few agents that can detoxify petroleum-based products. Physiologically, in the liver, glucuronic acid binds up toxins, both environmental and metabolic via UDP-glucuronyltransferase and brings them to the excretory system, so the concentrations of glucuronic acid could explain some of the speculative curative effects attributed to kombucha. (Blanc P, "Characterisation Of The Tea Fungus Metabolites", Biotechnology Letters, 18 (3), 1995) Recent epidemiological studies promote the notion that high intake of food rich in Phytochemicals protects against degenerative diseases such as coronary heart diseases and cancer. Potential toxins in Phytochemicals are also detoxified in mammalian tissues by conjugation with glucuronic acid, yielding less active glucuronide conjugates.(Andlauer W, et al, JPEN J Parenter Enteral Nutr 24(5), 2000)

Glucuronic acid could also partly scientifically explain much of the cancer successes attributed to Kombucha against cancer. (Kohler V, "Glukuronsaure macht Kebspatiente Mut", Arzlichte Praxis, 24/33, 1981); (Kohler V & Kohler J, in Sofortheilung des Waldes, Vol. 1 (Editor, Kaegelmann), Windeke-Rosbach, 1985) Dr. R Sklenar M.D. developed a biologic cancer therapy in which Kombucha held an important place for the sanitation and balancing of the intestinal flora and achieved success with cancer in the early stages of detection. Sklenar reported that: "Kombucha effects an outstanding detoxification of the organism. Through enjoying this beverage there is, additionally, a noticeable invigoration of the entire glandular system and enhancement of the metabolism. For cancer patients, this detoxification process that is triggered by the ingestion of glucuronic acid is good news indeed, for many medical specialists feel that there is a direct link between the overall toxicity of the body and the potential for the onset of tumors and other malignant growths".(Fasching R, M.D., Krebsdiagnose aus dem Blut und die Behandlung von Krebs und Prakanzerosen mit der Kombucha und Kolipraparaten, 1983).

Mainstream cancer research is complex and expensive. A decade following Kohler's and Sklenar's, pioneering research, one Hauser, noting Sklenar's first-hand long-term clinical experience based claims for Kombucha to be a prophylactic and therapeutic agent in countless diseases such as rheumatism, intestinal disorders, aging and cancer, critiqued Dr Sklenar's use of Kombucha infusion in biological cancer therapy, claiming that based on 'case histories without solid medical data', there is 'so far no evidence' to support the claim that Kombucha offers 'effective biological treatment for cancer'. (Hauser S, Schweiz Rundsch Med Prax, 79(9), 1990) Hauser was correct, but in fairness to Sklenar, the latter was not attempting to assemble evidence of the unaffordable standard required to make Kombucha a cancer drug. Interestingly, a decade later, proprietary glucuronide analogs had been developed and Ohio State University researchers triumphantly reported that their long-term safety and chemopreventive potency had been established against mammary tumor development and growth. Specifically, tumour latency was longer, tumour incidence was decreased, and tumour multiplicity was also markedly decreased. The study concluded that glucuronide was 'clearly effective'. (Abou-Issa H, et al, Anticancer Res, 19(2A), 1999)

Another by-product of Kombucha glucuronic acid is the glucosamines. In the body, glucosamines and related chondroitin sulfate are associated with cartilage, collagen and the fluid, which lubricate the joints. These two agents have shown substantial benefit in the treatment of osteoarthritis. (Deal C, Moskowitz R, Rheum Dis Clin North Am, 25(2), 1999); (McAlindon T, JAMA 283(11), 2000). In rheumatoid arthritis and osteoarthritis, hyaluronic acid and its two sub-components, D-glucuronic acid and N-acetyl-D-glucosamine, play a role in protecting articular tissues from oxidative damage. (Sato H, et al, Arthritis Rheum, 31(1), 1988) Both the size and concentration of hyaluronic acid in synovial fluid are diminished in osteoarthritis. Glucosamines increase synovial hyaluronic acid production. Hyaluronic acid functions physiologically to aid preservation of cartilage structure and prevent arthritic pain (McCarty M, et al, Med Hypotheses 54(5), 2000), with relief comparable to NSAIDs and advantage over glucocorticoids. (Hochberg M, Semin Arthritis Rheum, 30(2 Suppl 1) 2000) Hyaluronic acid enables connective tissue to bind moisture thousands of times its weight and maintains tissue structure, moisture, lubrication and flexibility and lessens free radical damage, whilst associated collagen retards and reduces wrinkles.

Butyric acid, also found in Kombucha, protects human cellular membranes and combined with glucuronic acid, strengthens the walls of the gut and so protects against parasites, including yeast infections such as candida. (Mann U, "Verbluffend - ein Pilz Kuriert den Darm", Bild und Funk, 35, 1988) The antibacterial properties are considered to be due to the presence of the usnic acid. (Steiger K & Steinegger E, "On The Tea Fungus", Pharmaceutica Acta Helvetiae. 32 (4), 1957); (Stadelman E, "Der Teepilz Und Seine Antibiotische Wirkung", Zentralbl Bakt Parasit Inf Hyg, 180 (5), 1961); (Hauser S, "Dr. Sklenar's Kombucha Mushroom Infusion - A Biological Cancer Therapy", Schweiz Rundsch Med Prax, 79, 1990)Unfractioned heparin, beyond its established anticoagulant activity, also exhibits a broad spectrum of immunomodulating and anti-inflammatory properties which specifically aids in the healing of an ulcerated mucosa. Heparin may represent a safe therapeutic option for inflammatory bowel disease, in particular for severe steroid-resistant ulcerative colitis.(Papa A, Aliment Pharmacol Ther, 14(11) 2000)

Beta glucan is only significantly available from the well-pressed or very finely shredded mass, which develops during Kombucha production. Dr Ted Johnson, PhD, Professor of Biology at St Olaf College, has suggested that since most of the beneficial compounds remain inside the cells of the mass, these could be compared to medicinal capsules waiting to be broken down in the intestines to detoxify and strengthen our bodies. (Personal communication: Dr Johnson, with Norbert Hoffmann, St Olaf College, Northfield, MN, 2 June, 1979) Beta-glucan, a cell-wall component, is a completely orally safe, potent free radical scavenger, insulin stimulator and non-specific stimulator of the human immune response, in particular macrophages, which play a pivotal role in the initiation and maintenance of the immune response. When macrophages (including phagocytes), which are the front line of defence, are activated, a myriad of immunological reactions occur against challenging stimuli such as viruses, bacteria, fungi, endotoxins and foreign debris, including the up-regulation of cytokines, bone marrow production, monocytes, neutrophils, natural killer cells. (Luzio N, et al, Int J Cancer, 24; 1979); (Di Renzo L, et al, Eur J Immunol, 21, 1991); (Muto S et al, J Clin Immunol, 13, 1993); (Thornton B, et al, J Immunol, 156(3), 1996); (Williams D, et al, Clin Immunother, 5(5), 1996) Beta-glucans can also have topical applications.

Gaia Research has successfully pioneered the use of Green Tea Kombucha cell-wall components in several of its leading edge Gaia Organics range of personal care products. Several progressive cosmetic houses use animal products and some have even changed over to synthetically produced materials in order to reduce or delay wrinkles, sun damage and risk of skin cancers. The Kombucha yeast cells are eukaryotes, ie of a class that includes all plants and animals, including humans. Consequently substances traditionally obtained by others from animal sources, eg hyaluronic acid, which is collected from aborted fetus, womb, umbilical cord, vitreous humour or synovial fluid of sacrificed animals, is uniquely humanely obtained by us from Kombucha without involving animals at all, as is our strict research ethic and manufacturing policy. Some 15 years after our pioneering this application, Croda, a leading industry supplier is now actually offering Kombucha extracts to “decrease glycation, increase adipocyte population, reduce skin roughness and increase skin radiance”. “We lead; others follow”.

Green tea and to a lesser extent, black tea, provides all the components and growth factors required by the Kombucha culture additional to sugar, including the important stimulant components, caffeine and theophylline, which belong to the purine groups required by the micro-organisms as a source of nitrogen for building nucleic acids, and which green tea reportedly provides more than twice that of black tea, and which phenomenon explains the 25% diminishing caffeine levels in Kombucha as fermentation proceeds, rendering it more suitable than tea in pregnancy. Green tea also contains vitamin-C, whereas black tea does not. In symbiotic exchange, Kombucha produces B-spectrum vitamins and additional vitamin-C, just a few reasons why green tea is superior to black for Kombucha production. (Such G, Prokai-Szabo E, Presentation Bulgar Biol Soc, 1961) Dr H Golz determined that the Kombucha symbiont requires the purin from the tea for its metabolism, during which uric acid, which is generally difficult to dissolve and which leads to gout, is turned into an aqueous solution, more easily discharged from the body via the bladder. (Golz H, "Kombucha Ein altes Teeheilmittel schenkt neue Gesuntheit, Ariston, Munchen, 1992)

The widespread and safe use of the Kombucha beverage has been well documented throughout this past century in other than the advocate press (Kobert R, "Der Kvass, Ein unschadliches billiges Volksgetrank". Halle a.d.S.: Tausch Grosse 2 Aufl 82 S, 1913); (Valentin H, "Wesentliche Bestandteile der Gärungsprodukte in den durch Pilztätigkeit gewonnenen Hausgetränken sowie die Verbreitung der letzteren", Apoth-Ztg, 41(91 & 92), 1930); (Hesseltine C, "A Millennium of Fungi, Food and Fermentation", Mycologia 57, 1965); (Hitokoto H, et al, "Microbial flora and organic acid contents in "Tea fungus", Shokuhin Eiseigaku Zasshi [Proc Soc Food Hygiene] 19(3), 1978); (Anon, "Tea Fungus" in Handbook Of Indigenous Fermented Food, K Steinkraus (ed), Dekker, 1983); (Kozacki M, et al, J Food Hyg Soc Japan, 13, 1986); (Reiss J, Deuts Lebenmittel-Rundschau, 82(9), 1987); (Cook P, "Fermented Food as Biotechnological Resource", Food Res Internatl, 27(3), 1994). A spate of popular layman's books appeared around this time: (Fasching R, 1987); (Frank G, 1988); (Frank G, 1991); (Harnish G, 1991); (Tietze H, 1994); (Hobbs C, 1995); (Pascal A, 1995); (Bartholomew A & M, 1998).

As Kombucha's popularity grew in developed countries, so did anecdotal medical reports of associated adverse effects and illness, including hepatoxicity and even possibly death. (Perron A, et al, Ann Emergency Med, 26(5), 1995)Interestingly, not one of these toxic reports are linked to Kombucha made with Green Tea. All were linked to Black Tea.(Amer Assoc Poison Contr Centre Bull, Nov, 1993); (Anon, MMWR Morb Mortal Wkly Rep, 44(48), 1995); (Webb J, Drug Informat Perspectives, 15(2), 1995); (Monson N, Alter Compl Therap, Sept/Oct, 1995); (JAMA, 275(2), 1996); (Ellenhorn's Medical Toxicology, Second Edn, 1997); (Srinivasan R, et al, J Gen Intern Med, 12(10), 1997); (Sadjadi J, JAMA, 280, 1998); (Greenwalt C, et al, J Food Prot, 63(7), 2000) Memory serves me to recall over two decades, similar episodes in South Africa, including the use of Rooibos Tea. (Tygerberg Hosp, Stellenbosch Univ)

Recall that Green Tea exhibited phenomenally potent and diverse antimicrobial properties (pp15 -17) capable of selectively maintaining Kombucha's 2000 year evolutionary microbial integrity until it produces its own arsenal, recently scientifically verified as capable of inhibiting amongst other documented pathogenic micro-organisms: Staphylococcus aureus, Shigella sonnei, Escherichia coli, Aeromonas hydrophila, Yersinia enterolitica, Pseudomonas aeruginosa, Enterobacter cloacae, Staphylococcus epidermis, Campylobacter jejuni, Salmonella enteritidis, Salmonella typhimurium, Bacillus cereus, Helicobacterpylori, and Listeria monocytogenes, and the mechanism for several being progressively active long before the acetic acid stage previously believed to exert the effect. (Sreeramulu G, et al, J Agric Food Chem, 48(6), 2000) Bearing in mind the combined antimicrobial properties of Green Tea and Kombucha, risk-benefit analysis adjudicates a positive health potential second to none.

Whilst most modern reports quite rightly advise caution in the use of black tea Kombucha, continuing research has recently confirmed that Kombucha has in vitro antimicrobial activity, enhances sleep and pain thresholds (Greenwalt C et al, J Food Prot 63(7), 2000), has potent anti-oxidant and immunopotentiating activities (Sai Ram M, et al, J Ethnopharmacol, 71(1), 2000), and in rodent studies, both male and female mice which drank Kombucha, demonstrated enhanced cognition, decreased appetite and weight and all lived longer natural lives than the controls (Hartmann A, et al, Nutrition, 16(9), 2000)

noreply@blogger.com (DoubleM) — Thu, 11 Apr 2013 01:13:00 +0000

My Kombucha Is Done, Now What?…And How To Bottle Kombucha Tea ~ {Part 3}

by Halle Cottison Mar 27, 2013 - 13 Comments

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Our Kombucha Series

We are half way through our kombucha series! In a few days you will be enjoying some delicious and healthy kombucha.
Here is a list of our full kombucha series:

What is kombucha and why is it so healthy for you? {Part 1}
Learn how to brew kombucha with this easy step by step tutorial. {Part 2}
My kombucha is done, now what?…And how to bottle kombucha tea {Part 3}
A collection of kombucha recipes {Part 4} Coming soon…

Where To Purchase A Kombucha Starter Kit

If you are just getting started, make sure that you buy your kombucha starter kit from a reliable source.

I got my starter kit from Sara at Healthy Families For God and I have to tell you, it is by far the BEST price out there! I ordered it and in just a few short days it was on my doorstep!

So lets dive into todays lesson, my kombucha is done, now what…and how to bottle your kombucha tea.

Your Brew Is Finally Done Fermenting, Now What?

Yes, your brew has FINALLY finished fermenting and you have the desired taste that you are looking for…now what? There are several simple steps to follow and in a few short days you will be enjoying your first homemade kombucha!
There are several thing to note:

Do not use anything metal from this point on. Use plastic utensils and a plastic funnel. Metal will react with the kombucha.
Before you remove your SCOBY, sanitize your hands with white vinegar. Do NOT use soap, you could kill your SCOBY.
Sanitize you botttle with hot water or white vinegar. I ran mine through the dishwasher with no soap, just hot water.
Clear glass ONLY! You can buy clear bottles here. These bottles are the exact bottles that I use, and I love them!

Ok, now that we have the basics covered, lets start bottling some kombucha!

Removing the SCOBY

The first thing you want to do is remove the SCOBY from your kombucha. Note that I have the “mother” SCOBY and a “baby” SCOBY. The original SCOBY that you used has created a baby. You need to remove both of these. Simple reach in with your clean hands and remove the two SCOBY cultures.

Your mother and baby might still be attached like this one. You can either leave them attached or pull them apart.

Here is what your SCOBY will look like after you have removed it from the kombucha tea. Simple put it in a clean jar with 1/2-2/3 cups of tea from this batch cover with a lid and store in your pantry until you are ready to brew your next batch of tea. This is called a SCOBY hotel.
I just take my SCOBY and 2/3 cups starter (tea from this batch) and place it into a clean jar and start the process all over again and start brewing a new batch. The baby SCOBY I passed on to my neighbor so she can start her first brew.

What’s That Stuff Floating In My Kombucha?

When you are adding starter tea to your SCOBIES, you might notice some sediment in your jar of tea or some stingy like substances hanging off your ladle…This is NORMAL and is harmless!
If this bothers you, simply run your kombucha through a sieve or sifter and this will remove all of your floating objects from you kombucha. I leave mine in the tea. You get use to it the more you drink the kombucha!

Bottling Your Kombucha

Now place a funnel into your clean bottle and pour your kombucha right into the bottle. Fill the bottle almost to the top, leaving a maximum headspace of 1″ or less. The less you have the more carbonation that you will have.
Please note, NEVER shake kombucha it can explode. The higher you fill the bottle, the more likely you are going to need to burp your kombucha to relieve the gas bubbles a bit.

Once you have filled your kombucha bottles, place the lid on your kombucha. You have three options from this point.

You can drink the kombucha as is and put in the refrigerator. It will have less fizz with this method but still taste amazing.
You can cap the kombucha and store in a warm, dark place and allow it to sit for 2-3 days. This will create a really fizzy kombucha.
You can make kombucha soda (recipe coming in final post in this series).

If you decide to ferment your kombucha to get it a bit more fizzy, simply place the cap on the kombucha and store in a warm, dark place for 2-3 days. I stored mine in the pantry.

Where Do I Store My Kombucha?

After 2-3 days remove your kombucha from the pantry (or your dark warm place) and place in the refrigerator. If your kombucha developed a baby SCOBY in the bottle, remove and toss and then drink.
Do not leave your kombucha in the pantry past the 2-3 day period. It is very important to move it to the refrigerator. This will stop the fermentation process completely.
That is it! You now know how to make your own kombucha! Not hard at all, was it?!!
Later this week we will dive into making kombucha “soda” (so easy to make) and I will also have a great list of amazing kombucha recipes for you all to try.

noreply@blogger.com (DoubleM) — Thu, 11 Apr 2013 01:07:00 +0000

Posted on 31 March 2013. Tags: What is Kombucha Tea

What is Kombucha Tea ?

What is Kombucha Tea? The fermented beverage called Kombucha Tea is comprised of four simple ingredients. It is mad from tea and sugar, with the addition of a symbiotic culture made from bacteria and yeast called SCOBY. A Scoby is comparable to the mother that is used to create vinegar. The end product of the fermentation process that this mixture goes through is a fizzy beverage that supposedly offers a number of health benefits. It is easy to make your own batch of this tea right in your own kitchen.
Process for Making Your Own Kombucha Tea
Check out the information below on how to make kombucha tea at home.
Ingredients
1 cup of granulate sugar
3 1/2 quarts of filtered water
2 cups of kombucha starter tea (either bought in a neutral flavor and unpasteurized or from your last batch)
2 Tablespoons of black loose tea or 8 tea bags
1 SCOBY (it can be made (recipe is online) or bought in the store) for each jar of tea
You will also need a stockpot large enough to hold the ingredients, 1 one-gallon glass jar for mixing and fermentation. Then for storing, 6 sixteen-ounce glass bottles with lids that fit securely.

Directions
Make the tea by boiling the water and taking it off the heat to add the sugar. Once the sugar is thoroughly dissolved, add the tea and let it steep until the water is cool. This could take awhile, if you let it happen just at room temperature. You could use an ice bath if necessary to cool it faster.
After the tea is cool enough, strain the mixture or remove the bags of tea. Pour in the starter tea at this point. This will turn the mixture acidic and will keep harmful bacteria for growing during the fermentation process.
Pour mixture into jar so that the SCOBY can be added. Gently place the SCOBY into the jar and cover with layers cheesecloth securing them in place with string or a large rubber band. Let it sit at room temperature in a place where it will not be bothered or be in direct sunlight for about 7 to 10 days so it can ferment properly.
Before removing the SCOBY, mix another batch up, that you can transfer the SCOBY to it directly from your fermented batch. You may have to trim part of the under layer of it off though, as it may have become quite thick. Make sure your hands are clean before touching the SCOBY and have a clean tray or plate handy to hold it in between transferring it to new batch.
When the kombucha tea is finished fermenting, then it is time to transfer it to smaller bottles and cap. Before you do this though, take out some starter for your next batch of this tea. At this point, you could choose to add flavorings such as fruit, herbs or juice, but this is optional.

Possible Health Benefits of Kombucha Tea
This tea provides helpful probiotics to your body as part of the possible health benefits for the body. Other benefits are said to be improving your immune system, liver function, and digestive system.
Possible Unpleasant Side Effects
Even though, there are some benefits touted about this tea there are also, some unpleasant side effects reported from time to time and these include:
Allergic reactions
Stomach upset
Infections
Now, that you know the answer to “What is Kombucha Tea”, go slow with this tea until you see how your body reacts to it. If you have no adverse reactions, then drink a moderate amount each day. Remember that it does contain caffeine, so you can overdo it in that area, if you drink too high a quantity in one day.

noreply@blogger.com (DoubleM) — Thu, 11 Apr 2013 01:02:00 +0000

Local company hopes to capitalize on Kombucha craze

Courtesy

Maxime Boivin from Barroco mixes a cocktail at RISE Kombucha's recent event.

Published on April 5, 2013

When Westmounter Julian Giacomelli joined RISE Kombucha four years ago, few people outside of a very small group of health-conscious specialty-store shoppers had heard of Kombucha, a fermented carbonated tea beverage that purports to energize and aid digestion.

Topics :: Abbatis , Quebec , British Columbia , Ontario

Today, Kombucha is all the rage, having to take its place on grocery-store shelves amid a multitude of health beverages, and Montreal-based RISE is feeling the flush of success.
Nevertheless, Giacomelli insists that Kombucha is no fad, and that it's like nothing else available on the shelves.
"It's raw, it's organic, and it's actually alive," he said. "It's not pasteurized or processed in any way. There is nothing else like it that you can buy, and people really love the way it makes them feel."
He explains the product's health claims: that the yeast and bacteria in the tea are a probiotic, which, like yogurts and other fermented products, can help aid digestion, detoxify, and return the body to its natural PH balance.
Judging by sales, many members of the public agree, and their support has helped propel RISE to new heights. In recent years, they have expanded outside of Quebec, making footholds in British Columbia and Ontario, and Crudessence Kombucha inc, the makers of the product, have recently signed a deal with Abbatis Corp to begin distributing the product in the United States.

Giacomelli says that sales – now up to 500,000 bottles a year – have doubled every year since the company began five years ago.
A recent launch event for the brand's two new flavours – Mint Chlorophyll and Rose Schizandra, featured celebrity 'mixologists' competing to see who could create the most appealing cocktails, both alcoholic and virgin, using the products.
The event's title – "Why I Rise" -- is a feel-good message designed to highlight what Giacomelli says are the company's 'post-2012' values of corporate responsibility and social engagement.
"We are a brand that tries to give more than it takes," he said. "We are an organic, fair trade, conscious commerce. We try to be good neighbours. We use local suppliers, support community ventures, and provide good jobs."

"It's raw, it's organic, and it's actually alive," he said. "It's not pasteurized or processed in any way." -

He said that the company, which employs about 60 people, is a good example of the type of business thriving in the current market: "Sustainable, but ambitious."
And he believes that Montreal, a city not exactly known for its flourishing business climate in recent years, may be on the head of a new wave.
"I am hugely proud that this is a Montreal-based company," said the Westmounter, who had to leave Canada for years to find good business opportunities.
"I think that a lot of socially, environmental business stuff will be coming out of Quebec in the next few years," he said. "There's been an awakening here, and a ripeness for new things."

noreply@blogger.com (DoubleM) — Wed, 27 Mar 2013 00:55:00 +0000

How to Make Flavored Kombucha Tea

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We've been brewing our own kombucha tea for several years now. We brew multiple gallons of kombucha at a time, and over the last year or so we've experimented quite a bit with making different flavors. Making flavored kombucha tea is really quite simple to do, but there are some subtle differences to making each flavor the best it can be.

Start with Some Finished Kombucha

To make flavored kombucha, you need to start with some plain kombucha. You can see my recipe for making kombucha tea here. We pour the finished kombucha into 2-cup jars and flavor each jar individually. We like to save bottles from the GT's kombucha sold in stores for this purpose, and we also use mason jars. If you want your kombucha to be extra fizzy, Fido jars work well. I wouldn't recommend using bottles with very small openings with this method, as it will be particularly difficult to clean them out and make sure that all the flavoring bits are removed.

Our Favorite Flavors

These are the flavors we keep making time and time again. With all of these flavors, a short fermenting time on the counter helps develop the flavors and create a bit of fizz. The ideal fermenting time varies a bit with each flavor, so read below for specific details. All of the amounts listed below correspond to a 2-cup (16-ounce) jar of plain kombucha.

Raspberry - Raspberry kombucha is slightly sweet and delicious. This is a great flavor to use for people who haven't learned to love the tanginess of kombucha quite yet.

I find that frozen raspberries have the best flavor and the least chance of any mold contamination. The berries you use must be absolutely mold-free, else the kombucha will be nasty.
Add ~6 raspberries to each jar.
Leave the jar to ferment on the counter for 2 days and then transfer to the refrigerator.
When pouring the raspberry kombucha from each jar, a fork can be used to keep the berries from falling into each drink. Our backyard chickens absolutely love to eat these kombucha-flavored berries, but they would also be a great addition to the compost heap.

Fresh Ginger - Fresh ginger added to kombucha makes an amazingly refreshing drink.

Use either a garlic press or a juicer to prepare the ginger. I do not recommend chopping/mincing the ginger for use in kombucha because it is rather fibrous. Using a garlic press or juicer will remove most of the fibrous material, and the kombucha is much better without it. I slice the ginger into roughly 1/4-inch pieces before pressing it in my garlic press.
Add the pressed/juiced ginger to each jar of kombucha. Even a small amount (< 1/8 tsp) of ginger per jar is delicious, but for the best flavor I like to use a larger amount (~1/4 tsp).
Leave the jar to ferment on the counter for 1-2 days and then transfer to the refrigerator.
We drink this kombucha and the ginger bits without straining it.

Lemon - Lemon kombucha is superb! Such a simple, fresh flavor.

Use a reamer to juice some lemons. Don't be tempted to just squeeze the lemons, as you will get MUCH more juice using a reamer. It is fine if there is pulp along with the juice, but be sure to remove any lemon seeds.
Add 1-3 tsp lemon juice per jar. Using 3 tsp will give you a nicely tart drink, whereas 1 tsp of lemon juice adds a more mild flavor.
Only allow lemon kombucha to sit on the counter for 12-15 hours. If it sits out longer, it will grow lots of little SCOBY bits that aren't desirable for drinking.
We drink lemon kombucha without straining out the pulp.

Lemon Ginger - Lemon and ginger combine to make a very tasty drink.

Prepare the ginger and lemon juice using the same methods described for the lemon and ginger kombuchas.
Add 1/4 tsp ginger and 2 tsp lemon juice to each jar.
Only allow ginger lemon kombucha to sit on the counter for 12-15 hours. If it sits out longer, it will grow lots of little SCOBY bits that aren't desirable for drinking.

Lemon Raspberry - Lemon raspberry kombucha is reminiscent of raspberry lemonade, but with a delicious tanginess.

Prepare the lemon juice using the same method described for the lemon kombucha.
Add 6 raspberries and 2 tsp lemon juice to each jar.
Only allow lemon raspberry kombucha to sit on the counter for 12-15 hours. If it sits out longer, it will grow lots of little SCOBY bits that aren't desirable for drinking.

Triple Tasty! Ginger, Lemon, and Raspberry - For an extra flavor punch, try combining all three flavorings.

Prepare the ginger and lemon juice using the same methods described for the lemon and ginger kombuchas.
Add 4 raspberries, 1/4 tsp ginger, and 2 tsp lemon juice to each jar.
Only allow triple kombucha to sit on the counter for 12-15 hours. If it sits out longer, it will grow lots of little SCOBY bits that aren't desirable for drinking.

Some Flavors We Haven't Enjoyed

There are a few flavors of kombucha we have tried that did not turn out so well: strawberry, orange, blueberry, and blackberry. They are still drinkable, but nearly as tasty as our favorite flavors.

Do you brew your own kombucha? Do you enjoy it plain, or flavored? What is your favorite flavor?

noreply@blogger.com (DoubleM) — Tue, 26 Mar 2013 07:05:00 +0000

Categorized | Features

SDSU students swept up by Kombucha health craze

By Brittany Turner,
Posted on 24 March 2013.

Caitlin Johnson, staff writer

Bloated? Stomachache from excessive eating? No energy before class? If any of these symptoms sound like something you’ve struggled with, you’re not alone. San Diego State students are rapidly recognizing the powerful effects kombucha has on their bodies. Consumers visit Olive Oil Organic Cafe in West Commons to get a taste of the new detoxifying drink.
“I drink kombucha when I have eaten too much food, which causes my stomach to feel bloated,” pre-nursing freshman Frank Giles said. “It works very fast. Immediately after drinking just one bottle of kombucha, I no longer feel bloated or have any kind of stomachache.”
What is kombucha tea?
This “ancient elixir” is a symbiotic culture of bacteria and yeast. One popular brand of GT’s Synergy Kombucha has seven main ingredients work to detoxify the body: omega-3, antioxidants, fiber, detoxifiers, electrolytes, organic acids and probiotics. Synergy is 100-percent organic, vegan, gluten-free and raw.
How does it work?
Kombucha gives the body what it needs to heal itself. It aids the liver by removing harmful substances and promotes balance in the digestive system because of its rich, health-promoting vitamins, enzymes and acids.
Each bottle of GT’s Synergy Kombucha states each bottle is “designed to nourish your body from the inside out.
Olive Oil Organic Cafe staff member Gladys Karmo said customers often tell her they feel addicted to the drink.
“I tell them that they are not addicted to the drink, they are addicted to the healthy and clean feeling that kombucha provides,” Karmo said.
Where does kombucha come from?
Author of “Kombucha: The Miracle Fungus” Harald W. Tietze says kombucha originated in Northeast China during the Qin Dynasty and in the early 1900s, kombucha was known as the “tea of immortality” because it was “a beverage with magical powers enabling people to live forever.”
What are the effects of kombucha?
Although no scientific evidence supported Tietze’s claim, Olive Oil Organic Cafe’s consumers agree with him, and describe the after-effects of kombucha as energizing, cleansing and quenching.
Freshman Giles recognizes kombucha’s “magical powers” and said the drink’s “detoxifying abilities” make a significant difference in his daily life. Giles waits in line at Olive Oil Organic Cafe at least twice a week to get a bottle of what he called “addicting kombucha.”
“I’ve only been drinking kombucha for three weeks,” Giles said. “After I drink one bottle, it settles my stomach and I’m left feeling enthusiastic, energized and vivacious.”
Giles, who works out at the SDSU Aztec Recreation Center, said kombucha is “better than water because it quenches my thirst and replenishes my energy after a long workout.”
After trying out kombucha for herself after a workout, Olive Oil Organic Cafe staff member Brandy Ibarra agrees with Giles and said, “I think after working out, kombucha is much better for my body than a protein shake. Not only do I lose water from sweating, I also lose electrolytes. Kombucha is packed with electrolytes, along with other important ingredients that your body needs after any high energy activity.”
What are the flavors of kombucha?
“The current most popular flavor being sold at the Olive Oil Organic Cafe is grape with Chia seeds,” Karmo said. “We sell out of this flavor first before all of the others. I think this is because of the many health benefits chia seeds provide for our bodies.”
The Synergy brand of Kombucha states the health benefits of chia seeds on the front of every.
“Raw Chia = Raw Energy: Often called runner’s food, Chia is a nutrient-rich superfood that provides sustained energy for your body.” According to the label, Synergy contains more omega-3s than salmon, more antioxidants than blueberries and more fiber than oatmeal.
Other Synergy flavors include gingerberry and cherry chia.
Where can I try kombucha?
Currently, Olive Oil Organic Cafe is the only place on campus selling Synergy. At $4.50 per bottle, Karmo said the price doesn’t keep students from flocking to the restaurant for their weekly detox drinks.
“They are flying off the shelves so quickly that by Wednesday or Thursday, we sell out of all 84 bottles and have to order more,” Karmo said. “Students even research kombucha themselves and request new flavors. We didn’t used to carry gingerberry until SDSU students started special requesting us to order it.”
Try a bottle of kombucha. Grab a delicious flavor on the way to class and see for yourself if kombucha makes you feel “enthusiastic, energized and vivacious.”

noreply@blogger.com (DoubleM) — Tue, 19 Mar 2013 06:31:00 +0000

Why drink Kombucha Tea? The many benefits

Drinking Kombucha promotes good health and helps millions of people with its excellent detoxifying and immune-enhancing
qualities. There are no known negative reactions from drinking kombu tea, except for improper brewing methods.

Its origins are lost in history, but in the earliest records two thousand years ago it was known as ‘the elixir of long life’.

Kombucha is not just a health tonic; it is a complete therapy.

Kombucha has proved itself to be a quite remarkable therapeutic drink, made from sweetened tea into which a Kombucha
culture (a symbiosis of bacteria and yeasts) is placed. It can taste similar to apple cider or a refreshing light wine, depending
on the fermentation time and type of tea used.

There are at least six million Kombucha brewers world-wide.

Doctors, consultants, and practitioners are now recommending Kombucha to their patients.

The Western World is becoming Malnourished!

It is well recognized that a high percentage of the Western population is getting insufficient nourishment from
modern diets and, as a consequence, our health, and that of society as a whole, is suffering. Kombucha is a
food rich in vitamins and minerals which are essential to good health. Many doctors believe that supplementary
vitamins and minerals are unnecessary, saying that we get sufficient of these in a balanced diet. While that may
be true in theory, who gets a really balanced diet now? Much of the food that we purchase, even so-called fresh
food, has been grown with chemicals - herbicides, pesticides and fertilizers. After this, they are sprayed with
even more chemicals to preserve their colour and shelf life.
BUY KOMBUCHA
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Many of the fast foods that we eat are processed to the point where most of the beneficial nutrients have
disappeared altogether, leaving the meal virtually barren. The nitrogen fertilizers used in commercial
agriculture stimulate plant growth too rapidly for the uptake of the trace elements and minerals essential
for our bodies, resulting in the food lacking nutritional value. British government studies show that our
intake of essential minerals and vitamins has fallen greatly since 1936, before the chemical revolution.
The truth is that in the Western world we are malnourished!
As Hazel Courteney tells: "Over 50,000 chemicals are either being sprayed on fruits, vegetables and
grains, or added to our food. Many of these chemicals have now entered the food chain and we are
reaping a bitter harvest. Our fruits and vegetables contain substantially less vitamins and minerals than
they did 50 years ago, sperm counts are dropping, overuse of antibiotics is causing new resistant strains
of bacteria which trigger food poisoning. What is happening today, with the tidal wave of illnesses from
heart disease, diabetes, Candida and high blood pressure to asthma and arthritis, is that our bodies are
telling us they have had enough. It is imperative that we wake up and educate ourselves and others in
ways of protecting ourselves and our planet."
Many people, including doctors and scientists, don't realize how much our immune systems are
vulnerable to the effects of sophisticated forms of pollution. There are also the chemicals added to our
food (both in farming and in food processing) that are supposed to make us enjoy them more. These are
not friendly chemicals; they destroy the body's functioning, cause allergic reactions, digestive disorders
and pollute our blood - they are poisoning us! In the worst cases, of the common prescribing of
powerful drugs like antibiotics, cortisone and steroids, the homeostatic balance of the body is disrupted.
Some people who were suffering from the side effects of these drugs believe that Kombucha therapy
was in great measure responsible for restoring their metabolic balance and health.
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Encouraging Self-Empowerment

Kombucha has helped with a wide variety of acute and chronic conditions. Some of the most enthusiastic
responses we have had to Kombucha have come from those people with difficult long-term illnesses such
as arthritis, digestive disorders, high blood pressure, poor circulation, high cholesterol and cancer, and
from older people, many of whom doctors have been unable to help. In addition, alarming numbers of
young people are developing illnesses resulting from poorly functioning immune systems, such as eczema,
acne, allergies, Chronic Fatigue Syndrome (ME), etc.
When Kombucha was widely publicized by the media a few years ago as a trendy new health craze, of the thousands who started to brew many gave up
because they were not getting their ‘quick fix’, were not able to make a pleasant tasting drink, or because their culture failed. It is also very helpful to
know of the dozens of other applications of Kombucha. For example, Kombucha tea is excellent applied topically, as a compress, or added to the bath,
and made into an effective cream that can help to heal leg ulcers and fungal nail infections. Kombucha can also be used in food recipes, with animals, in
gardens & around the home.
Kombucha tea was known in the East, and found its way across Russia in the 1800s, becoming widely established as an effective folk medicine in many
rural communities. In the 1950s, it surfaced dramatically when Soviet doctors discovered whole communities which had apparently been protected from
dangerous environmental pollution by a nutritious drink called ‘tea-kwass’ or Kombucha tea.
There are some over-sensational claims for Kombucha’s benefits as a panacea for all ills, to is not. It is difficult, in a symptom-based medical system, for
people not to expect a cure for their specific illness, rather than seek an understanding of the underlying causes of that illness or imbalance. The human
body constantly seeks health and balance, but when it has been abused for many years, this balance is compromised. Once brought back to strength
through detoxification, improved functioning and an enhanced immune system, the body can initiate its own natural mechanisms for healing.
Kombucha - a Nutritious Food
The Kombucha beverage should be regarded principally as a food unusually rich in nutritive properties, rather than just a health drink. As in
yogurt, the bacteria are a great source of nutrition, but in addition Kombucha has a wide range of organic acids, vitamins and enzymes that give
it its extraordinary value. It contains the range of B vitamins, particularly B1, B2, B6 and B12, that provide the body with energy, help to
process fats and proteins, and which are vital for the normal functioning of the nervous system. There is also vitamin C which is a potent
detoxifier, immune booster and enhancer of vitality.
Tea and Sugar's Role in Kombucha
Tea (Camilla sinesis) is very nutritious, especially in its unfermented green form. It is high in fluorides and has anti-carcinogenic properties; it
provides nitrogen, minerals, vitamins, and other substances essential for nutrition, and promotes the growth of the micro-organisms and the
cellular construction of the Kombucha culture. Green tea is also high in vitamin C.
Sugar plays an essential part in Kombucha's brewing process, providing a nutrient solution for the culture, assisting in the feeding and
respiration of the micro-organisms, and activating the yeasts. It also gets the fermentation process going. The yeast cells make certain organic
acids, vitamins and supplementary yeasts, while the bacteria produce carbonation, ethanol and other organic acids. The bacteria break down the
sugars into acetic acid and carbon dioxide.
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How Does Kombucha Work?
Kombucha is an effective metabolic balancer (helping the various organs work together), probiotic (supporting the beneficial bacteria),
adaptogen (balancing processes that get out of kilter) and detoxifier. The probiotic case for Kombucha is that it encourages healthier intestinal
flora by introducing lactic acid-producing bacteria. These work in a similar way to acidophilus bacteria, the active ingredient in live yogurt. An
old saying, ‘healthy gut, healthy body,’ puts it simply. The acidity level of the gut is all-important, as is the health of its microbial flora which
play a crucial role in the functioning of the whole body.
Bacteroides and Bifidobacteria
The bacteria in the intestines can be divided into two main types;1 the less acid-forming bacteroides are responsible for the decaying matter in
the colon; elderly people tend to have more gastric disorders; these stem from a low hydrochloric acid production in the stomach, creating
more room for fungi and parasites to take hold; bacteroides are encouraged by a diet high in fats and proteins.
The more acidic ones, called bifidobacteria, are more beneficial because they produce essential organic acids, such as acetic, lactic and folic
acids, which raise the acidity of the intestines, preventing invading pathogens from taking hold. In addition, by keeping down the bacteroides
population, they discourage the putrefaction from becoming toxic. The bifidobacteria are favoured by a diet high in carbohydrate, fiber and
lactose-vegetarian food and are more common in individuals who were breast-fed as babies. They are also assisted by drinking Kombucha tea.

Kombucha – a Nutritious Food
Kombucha culture has a wide range of organic acids, vitamins and enzymes that give it its extraordinary value. It contains the range of B
vitamins, particularly B1, B2, B6 and B12, that provide the body with energy, help to process fats and proteins, and which are vital for the
normal functioning of the nervous system. There is also vitamin C which is a potent detoxifier, immune booster and enhancer of vitality.
Probiotic Organic Acids
There are two organic acids produced by Kombucha culture which encourage the activity of the resident bifidobacteria, thus restoring a healthy
balance with the bacteroides:
Lactic acid which is essential for healthy digestive action (through its derivative lactobacilli) and for energy production by the liver, and is not
found in the tissues of people with cancer.
Acetic acid which is an antiseptic and inhibitor of pathogenic bacteria.
Kombucha’s Vital Organic Acids
Other valuable organic acids produced by the Kombucha culture, some of which have a more direct effect on other organs include:

Glucuronic acid, normally produced by a healthy liver, is a powerful detoxifier and can readily be converted into glucosamines,
the foundations of our skeletal system.
Usnic acid has selective antibiotic qualities which can partly deactivate viruses.
Citric acid is an antiascorbic.
Oxalic acid encourages the intercellular production of energy, and is a preservative.
Malic acid also helps the liver to detoxify.
Gluconic acid is a sugar product which can break down to caprylic acid to work symbiotically with —
Butyric acid (produced by the yeast) protects human cellular membranes, and combined with Gluconic acid which is produced by
the bacteria,strengthens the walls of the gut in order to combat yeast infections such as Candida.
Nucleic acids, like RNA and DNA, transmit information to the cells on how to perform correctly and regenerate.

A product of the oxidation process of glucose – glucuronic acid – is one of the more significant constituents of Kombucha culture. As a
detoxifying agent, it has come into its own today in our highly polluted world. It is one of the few agents that can cope with the pollutive
products of the petroleum industry, including all the plastics, herbicides, pesticides and resins. It ‘kidnaps’ the phenols in the liver which are
then eliminated easily by the kidneys. Another byproduct of glucuronic acid are the glucosamines, the structures associated with cartilage,
collagen and the fluids which lubricate the joints. Collagen reduces wrinkles, while arthritis sufferers have their deficient cartilage and joint
fluids replenished.
Amino acids, which are constituents of proteins, produce important enzymes, such as glutathione a powerful antioxidant which provides
protection from alcohol and pollution, and which is depleted by drug regimes.

Sugar, Yeast and Tea
When Kombucha tea is made correctly, all the sugars are fully converted into organic acids during fermentation, enabling Kombucha tea culture
to be is safely drunk by diabetics and Candida sufferers. Also the yeasts found in the Kombucha culture do not stimulate the Candida yeasts as
they are of a different type; Candida sufferers have therefore often found considerable relief in taking Kombucha. Black or green tea may be
used as a nutrient for the culture, but as green tea has anti-carcinogenic properties, is beneficial to the heart and blood circulation and is
particularly nutritious, it is preferable to use.
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Balancing the Body

Metabolic balancing is perhaps the most important function of Kombucha. This is one reason why it is not symptom specific – why it does not
always help a specific immune-related illness, but rather seems to go to a person’s own weakness or personal imbalance. Such a substance
which has no specific harmful effect is called an adaptogen. Kombucha’s adaptogen effect is seen mostly through its influence on the liver, the
blood and the digestive system, where it normalizes the acidity or pH.
The Acidity Factor
Human metabolism depends on the acid-alkaline balance which is constantly responding to the food that we eat, the air that we breathe, and to
our emotional state. The body has a remarkable balancing system that maintains the different organs at the pH level each requires for health. A
cell’s pH balance is disturbed by toxins, which create more acidity. The body gets rid of toxic acids by various means. One is through breathing
– that is why deep breathing is so therapeutic – it makes the blood more alkaline. Another is by flushing out – one of Kombucha’s roles is to
flush out the toxins through the kidneys.
The Liver Filters Toxins
The liver is vital to life; it has the ability to restore itself and has many functions – to assist digestion, to store important vitamins and minerals,
to metabolize proteins, fats and carbohydrates to provide energy for the body, to recycle red blood cells, and remove toxins from the body.
Because of its role in pH regulation and of its detoxifying acids, Kombucha is a valuable restorative of liver function.
Blood – Brings Life to the whole Body
When blood gets too alkaline calcium tends to crystallize out of the blood solution. These crystals are deposited near the joints, causing joint
tenderness, arthritis, rheumatism and allergies. Older people’s blood becomes more alkaline, which can affect their circulation, oxygenation and
energy. An acidic blood condition can lead to diabetes where fat and protein wastes are not being discharged. Another acidic condition results in
adrenal depletion and general exhaustion.
Conventionally, blood is thought to be sterile. But through his dark-field microscope research, Professor Gunther Enderlein has shown that it is
teeming with microbiological life. Normally these micro-organisms are in a mutually beneficial symbiotic state of balance but, for example, the
lowering of the oxygen content of the blood, nutritional deficiency and toxicity may lead to the development of pathogenic microbial flora which
can result in disease in other organs of the body. These micro-organisms can travel freely between the blood plasma which surrounds the blood
cells, and the interstitial fluid which surrounds the fixed tissue cells of the body.6 Kombucha is known to have a balancing effect of the pH of
the blood which is likely to make it less hospitable to pathogenic bacteria.

Contamination and Toxicity

It is important to remember that Kombucha has a home-brewing safety track record of two millennia. Contamination of the culture by moulds
is not a problem if normal standards of kitchen hygiene are observed and if the ambient temperature of the fermentation is adequate. If it
occurs, the culture and brew are disposed of, just as one would a moldy tomato paste. Kombucha tea has its own protection against pathogens,
as it contains an antibiotic and, containing acetic acid (vinegar) it is self-protecting. Those who mention toxicity in connection with Kombucha
misunderstand the nature of what is called a ‘healing crisis’ – the discomfort experienced with rapid detoxification of the liver. Kombucha is a
powerful detoxifier and we always recommend anyone who begins taking Kombucha starts with a small amount to avoid any discomfort,
gradually building up to the normal dose of 150 mls (one wineglass) three times a day.

Research on Kombucha’s Benefits

There is an extensive literature (some 300 books and research papers) dealing with the analysis of Kombucha Tea and its therapeutic effects.
The independent medical research has been conducted principally in Russia and in Germany over the whole of the present century. Among early
reports were those listing the benefits of Kombucha for stomach, digestive and intestinal disorders. One of the most famous of the later
researchers was Dr. Rudolf Sklenar of Oberhessen who recognized the detoxifying properties of glucuronic acid in Kombucha for removing
waste matter such as cholesterol and toxic deposits. He developed a biological cancer therapy based on Kombucha, and it is his recipe which is
still generally used today and for the production of the commercially bottled brew. He became a champion for the remedy, which he found
helped invigorate the entire glandular system and the metabolism. He successfully treated arthritis, constipation, obesity, arteriosclerosis,
impotence, kidney stones, rheumatism, gout and significantly, cancer, especially in its early stages.
The Importance of Polysaccharides in Cancer and Digestive Disorders
Sugars also play a part as polysaccharides, which form the fundamental connective tissue of all human organs. Their ability to cope with
metabolic waste products is a crucial part of a healthy body. The Japanese have conducted interesting research with these substances within
the area of immune-therapeutics, very much the domain of Kombucha therapy. These tests focus on the role of polysaccharides which are
found in Kombucha and their positive effect on macrophages and T-cells. One trial showed that the survival rate in cancer sufferers given
polysaccharides was twice that of patients undergoing conventional treatment. A German naturopathic clinic in Gaggenau, Germany, did trials
which showed the curative effects of polysaccharides on gastro-intestinal ailments as well as cancers.

By obtaining your own kombucha culture or kombucha tea you can start your own detoxifying program or simply use it as a daily health tonic.
Traditional, Kombucha is used for aiding the body in detoxifying the body, maintaining metabolic balance, but it is said to also promote overall
wellbeing throughout the body. People from all parts of the world use it as a general daily health tonic.
Use before meals to lose weight, after meals to gain weight.

Anahata Balance has freshly brewed and bottled organic Kombucha tea, organic basic and deluxe starter kits, mushroom extract available. We
brew this tea ourselves, guarantying fresh and strong brew each batch.
Start brewing your own daily tonic at home with one of our starter kits. Cost less than $1 per gallon batch, a bit more for organic ingredients,
to keep a continual batch of tea brewing!

Kombucha tea and cultures bought through Anahata Balance website is guarantied to be from organic sources, free from harmful pathogens,
and is bottled fresh, after you place your order, for purity and quality control. Our tea is brewed and processed at a state licensed facility
through the Michigan State Agriculture and Food department to insure that the kombucha tea or kombucha culture starter kit you receive is in
compliance with health regulations and made under sanitary conditions.
Because of this freshness guaranty our tea may take up to 2 to 7 days before shipment is made.

noreply@blogger.com (DoubleM) — Tue, 12 Mar 2013 01:03:00 +0000

How to Make Kombucha Tea

Posted on March 6, 2013 by rachel

It’s bubbly, semi-sweet and semi-bitter, and good for your tummy.
Here’s how to make your own batch. You’ll need

a scoby (from a fellow kombucha DIY friend)
black tea or green tea (about 1 cup or 8 tea bags, or to taste)
lots of water
a gallon jug
small kombucha bottles (start saving them now, so you’ll have them when the kombucha is fermented!)
2 cups of already-prepared kombucha
about 1/2 cup sugar

First, prepare the tea in the large jug, and allow to steep. Add and dissolve the sugar, then remove tea bags and leave to cool for an hour or so. Enter the scoby into the cooled tea using clean hands (don’t get bacteria into the scoby or the mixture). Add the 2 cups of prepared kombucha to get it started.
Cover it with a cheesecloth or paper towel held around the jar top by a rubber band, and leave it for 7-14 days. Taste it after 7 days and see how it is. If you like it sweeter, it may be ready; if you want it to be more bitter, let it keep on fermenting.
Once it’s ready, gently slide out the scoby onto a clean plate. Using a funnel with a filter, pour the ‘bucha into bottles (glass bottles with a plastic cap are best) leaving about a half-inch at the top for the liquid to expand with bubbles, and set in refrigerator to carbonate for about three days–but use one of them immediately to make the next batch of kombucha. Try different teas, and in the bottles you can add flavoring like chopped fruit, juice, ginger, honey, or whatever you think of. Enjoy!

noreply@blogger.com (DoubleM) — Thu, 07 Mar 2013 06:34:00 +0000

Kombucha Wonder Drink Debuts Resealable Bottle Caps at Natural Products Expo West 2013

March 6, 2013 11:13 am

Portland, Ore. – March 5, 2013 – Kombucha Wonder Drink, leading maker of fresh-brewed organic sparkling fermented teas, introduces re-sealable bottle caps for its popular line of bottled kombucha beverages. Kombucha Wonder Drink will be exhibiting at the upcoming Natural Products Expo West in Anaheim, Calif., and those attending can visit booth #2305 to sample all eight of the brand’s varieties and give the new re-sealable caps a spin.
“We have heard from many of our loyal consumers that a re-sealable cap on our bottles is something they would like to see,” said Stephen Lee, founder and president of Kombucha Wonder Drink. “This now allows our fans the convenience to take their Kombucha Wonder Drink anywhere they go, while also providing them the option to enjoy their kombucha at various times, not just in one sitting.”
Kombucha Wonder Drink’s new re-sealable cap will top the 14 oz. bottles for all eight of its varieties: Asian Pear & Ginger, Traditional, Essence of Lemon, Niagara Grape, Cherry Cassis, Essence of Peach, Essence of Juniper Berry and Essence of Mango. The caps, which make use of the recognizable Kombucha Wonder Drink gray and white insignia, are made of lacquered, plastisol-lined metal in order to protect the benefits created during Kombucha Wonder Drink’s proprietary fermenting and bottling process.
Kombucha Wonder Drink is certified organic, curiously tart sparkling fermented tea, infused with organic or natural fruit concentrates. The herbal teas used to make Kombucha Wonder Drink are packed with antioxidants, while the kombucha fermentation process creates beneficial organic acids that have been known to aid digestion and detoxification. The effervescent Kombucha Wonder Drink is also low in sugar and caffeine.
While the 14 oz. glass bottles come in eight flavors, four of the flavors are also available in 8.4 oz. cans: Asian Pear & Ginger, Green Tea & Lemon, Cherry Cassis and Traditional.
Kombucha Wonder Drink is available across North America with a U.S. MSRP of $3.50 per 14 oz. bottle, and $1.50 per 8.4 oz. can. Kombucha Wonder Drink can also be found throughout Europe and Asia.

ABOUT KOMBUCHA WONDER DRINK
Stephen Lee, co-founder of five tea brands including Stash and Tazo, first experienced kombucha while traveling in Russia on business in the 1990s. After sampling a kombucha culture carefully handed down for generations, he took a “starter” culture from that original batch back home to America. Lee began brewing kombucha in his own kitchen and, after becoming convinced that more people should be able to experience its wellness effect, he launched Kombucha Wonder Drink in 2001. Each small batch of Kombucha Wonder Drink goes through a proprietary process that gives out natural acids that give it its effervescence and slightly sweet and subtly tart flavor. Kombucha Wonder Drink is available across North America, as well as in Europe and Asia, in natural food stores, upscale markets, grocery stores, pubs, spas, hotels, college campuses and coffee and teahouses.

noreply@blogger.com (DoubleM) — Mon, 04 Mar 2013 12:45:00 +0000

Health Benefits of Kombucha Tea

Posted by admin on Feb 27, 2013 in Content writing, Portfolio | 0 comments

With its roots known to be from Asia, particularly China, the benefits of Kombucha tea as a magical drink have recently gained widespread attention in Western culture. Kombucha tea is believed to prevent various diseases due to its ability to boost the immune system. Over the decades, Kombucha tea has gained recognition world over as a longevity health drink. With a little bit of effort, Kombucha can be made from ones’ kitchen, giving anyone access to the life enhancing effects that Kombucha is touted to provide.
To make a finely brewed Kombucha tea, one needs to ferment a mixture of sugar and a Kombucha culture (bacteria and yeast). The resulting fluid contains the B vitamins, folic acid, glucoronic acid, glucosamine and other health promoting enzymes.
Some of the claimed benefits of Kombucha tea include:

Body Detoxification- the bacteria and enzymes contained in this drink promotes overall body detoxification. Kombucha tea reduces the pancreatic and liver load due to the high levels of glucoronic acid, thus reducing overall toxic stress.

Losing weight is a battle for most people in the twenty first century. The desire to keep fit is what has pushed many people to look for a means to cut down excess weight. Kombucha tea is a perfect catalyst for weight loss as it boosts overall metabolism.

Healthy joints are increasingly important as we age. Kombucha tea can reduce diseases like arthritis because it is touted to be highly concentrated in glucosamine. Glucosamine is a substance that is vital in maintaining healthy joints. It works by promoting the production of hyaluronic acid, a substance known for relieving pain due to the moisturizing effect it has on the joints. This lubrication offers cushion and flexibility to the joint, thus reducing or eliminating pain.

Cancer is the number one killer today. One of the main chemical components contained in Kombucha tea is glucoronic acid, a highly recommended compound when it comes to the prevention and treatment of cancer. Most nutritionists and health practitioners believe that the best way to beat cancer is by maintaining an overall healthy lifestyle. For starters, maintaining an organic diet can go along way in pursuit of this goal. Natural and chemical free foods and drinks like Kombucha tea can boost the bodies’ defences against cancer. Based on the testimonies of the late President Ronald Regan who claimed to prevent cancer by regular consumption of Kombucha Tea, it can be incurred that using Kombucha tea as a preventive technique against cancer, has validity.

The consumption of Kombucha tea has been reported to have a relaxing and calming effect on the body. Being a regular consumer of this tea has helped many overcome depression, sleep disorders and stress by calming the nerves due to the relaxing chemicals that this tea is believed to contain.

The numerous benefits associated with this health drink cannot be ignored. Kombucha tea has been gaining a great deal of respect throughout the community due to its wide variety of health benefits. Kombucha tea is not classified under any class of additives or stimulating herbs, but it is
advisable to check with your doctor before considering regular consumption.
Join the others who have been using Kombucha tea to relax, prevent cancer, prevent arthritis and energize their immune system. Cheers to
your health!

noreply@blogger.com (DoubleM) — Mon, 04 Mar 2013 04:21:00 +0000

Dari Blog : http://wacanaku2009.blogspot.com/

Cendawan Mekah | Mud-mud | Kombucha | Kulat Song

Masa raya ari tu....aku dapat satu lagi benda baru dalam hidup aku... Ni baru bes.... sentiasa dapat pengalaman dan pengetahuan baru.... Aku dapat tau nie lepas pegi ziarah kubur datuk aku.... Lepas pegi kubur... pegi la ziarah sedara yang tinggal dekat situ... Maka layan la orang tua duk sembang... Last-last keluar pasal kulat song... Atau nama luarnya... kulat mud-mud...

Aku duk pikir-pikir la....~~menatang~~ apa nie... Sambil duk pasang telinga depa duk sembang... maka aku tertarik la pasal satu topik... air dari kulat nie boleh menyembuhkan pelbagai penyakit termasuk dapat mengawal kencing manis.... Dan yang menariknya.... air dier tu hasil dari air teh yang ditaruk gula juga!

Yang selaput putih tu la cendawan mekah atau kulat song tu...

Maka...rasa nak tau tu makin kuat la kan.... sekali ayah aku kata...memang ada dah kat umah... apa lagi....aku nak try la cam ner rasanya.... Terus mintak secawan ( cawan zam-zam tu jer)... Rasanya macam cuka epal... masam-masam gitu.... Not bad sangat la untuk kategori ubat....

Sampai je kat sini... aku rasa nak selidik lagi...sebab ayah aku tak tau asal-usul kulat nie... Maka aku godek-godek la dalam internet.... Maka dapatla sedikit info pasal kulat nie.... Rupa-rupanya nama sebenarnya ialah Cendawan Mekah....atau lebih popularnya... Kombucha...

Kulat nie boleh menebal sampai beberapa inci..

Asal-usulnya.... ada kaitan dengan Manchuria...Tapi ada jugak yang kata kehidupan asal kulat nie di dalam air zam-zam... Aku tak pasti jugak.. Cuma yang agak pastinya.....dari sumber di SINI, air kombucha nie sememangnya menjadi minuman kesihatan di Manchuria pada zaman dahulu kala... Dan hasil dari rutin meminum air nie.... Takde sorang pun dari kalangan depa nie...ada penyakit kanser!

Kirenye.... sapa yang nak try ubat yang murah dan sememangnya boleh re-fill nie... Sila la bela cendawan nie di rumah.... Ayah aku try...sememangnya kencing manis terkawal... yang penting...korang kene jaga kebersihan... Macam mane nak bela cendawan mekah nie?

Cara dier senang jer.... Bela kulat nie dalam air teh bergula di dalam balang kaca...kemudian tutup dengan kain... Kasi dier bernafas sikit... Pastu minum je air tu.... Bila dah nak habis..re-fill je la... Modal dier hanya serbuk teh dan gula jer.... GULA tu.... Dengan air teh bergula dibuat ubat kencing manis...tak ke ajaib tu...he he he... Selain kencing manis...dikatakan jugak boleh mengelakkan gout, mengurangkan kolestrol, asma, batuk, dan lain-lain.... Boleh baca dekat SINI.

P/S: Sape berminat... boleh beli dengan ayah aku..he he

noreply@blogger.com (DoubleM) — Sun, 03 Mar 2013 13:23:00 +0000

Brewed tea starts to get following in Bellingham

Published: March 3, 2013

By DAVE GALLAGHER — THE BELLINGHAM HERALD

It's different from your typical microbrewery, but it's one that might fit in well in Bellingham.
In December, Chris McCoy opened Kombucha Town on the sixth floor of The Herald Building in downtown Bellingham. Kombucha is a fermented beverage.

Along with a manufacturing facility, Kombucha Town has a tasting room where customers can learn about the process, try the product and buy it. McCoy describes it has some health benefits and some naturally occurring caffeine. It has a taste similar to sour cider.

"I first learned about it in 2007, when a friend brewed it," McCoy said. "When I tried it my reaction was, 'Whoa, this is interesting.' What's great about it for me is the way I feel when I drink it, and the health properties it offers."

It doesn't appear there are medical studies that back up some of the health benefits talked about by users, but it is growing in popularity. McCoy said the fermenting process creates a probiotic bacteria, which some studies suggest help the digestive and immune systems. He also believes kombucha helps detoxify the body.
The drink is creating a strong following across the U.S. According to SPINS, a market research and consulting firm, kombucha has posted double-digit growth in recent years. Sales in the U.S. have grown to around $370 million a year.

Although it's only been open a few months, Kombucha Town is already gaining a local following. The product is available at the downtown Community Food Co-op, The Market on Lakeway and in several restaurants. Last week, Haggen started selling it at its Barkley store and is scheduled to be in all of the Whatcom County Haggen stores later this year.

"We talk about its health benefits, " McCoy said. McCoy, who grew up in Bellingham and graduated from Western Washington University in 2010, said a factor in starting the business in Bellingham is because a product that promotes a healthy lifestyle fits in well with the community.

In marketing the product, the company wanted to focus on its home-town roots. The label on the bottle has a drawing of The Herald Building, along with an explanation about kombucha.

"A lot of marketing tends to portray kombucha as New-Agey, but we wanted to show that it's a good local product," said Kyle Willett, who is helping McCoy with sales and project management. "We don't want people to write it off as expensive hippie stuff."

Also helping is Sheridan Stuntz, the head brewer, and Chris' mother, Sharon McCoy, who made the original investment in the company.

"She didn't like it at first, but now she loves it," Chris McCoy said.

The product is expected to sell in stores for around $3 for a 16-ounce bottle and $5 for a 32-ounce bottle, along with a bottle deposit. Currently, the company is producing about 75 gallons a month, and has the capacity for much more, McCoy said.

They plan to sell the product just in this region, but if all goes well, McCoy might open other facilities in other communities.

noreply@blogger.com (DoubleM) — Sun, 03 Mar 2013 05:47:00 +0000

Top 10 Kombucha Health Benefits | Part 3

Kombucha Benefits coming right up, but first a word from out sponsor the FDA… Shout out to the FDA and Lawyers: Information about the Benefits of Kombucha is for educational purposes only. These kombucha health benefts statements have not been evaluated by the FDA. It is not medical advice, nor is it intended to replace the advice or attention of heath-care professionals. Whew…
New Video… What Are The Benefits of Kombucha?

Quick, SMILE. Great, now you are fully prepared to learn about the benefits of drinking (and other uses – more on that later) K-Tea.
OK – So what exactly are the benefits of kombucha? I'm sure many of you were brought to GetKombucha to learn more about kombucha benefits because you heard about all the amazing benefits. Whether it was your friend who lost some weight, stories printed on commercial bottles claiming that it helped with cancer treatment, or recently the attention kombucha is getting in the media as a natural source of energy.

Kombucha Hype?

However, for every ten drinkers reporting how amazing this stuff is, there are one or two that say there is no scientific evidence and that it's Bologna.
As a kombucha company, it would be great to claim 101 things that kombucha health benefits can do without any research. However ethically we didn't think that was appropriate, plus so many other places are just putting up everything and the kitchen sink when it comes to the benefits of kombucha.

We thought we'd do something special here. Below you will find 3 sections that are all dedicated to sharing the benefits of kombucha in the most transparent way possible.
section 1 – my kombucha benefits experience.
The first is my personal experience with the benefits of drinking kombucha tea. It discusses how I first discovered it, my initial experiences with kombucha, and any associated benefits I continue to experience by brewing and drinking kombucha tea.
I feel very comfortable speaking about this because it is my personal experience and personal opinion, so I know it is true for me.
section 2 – top ten real booch benefits list 2011.
The second is a survey on our customers and their experience with kombucha. Once we began providing kombucha cultures and brewers, within weeks we received unsolicited testimonies. That encouraged us to send out a survey to document other personal experiences.
We feel it is doing a service to other kombucha drinkers or for those who are about to begin drinking kombucha to discover what other drinkers are reporting as benefits. This does not mean that you will have the same or different results, but it is a wonderful way to gauge the reported effects of this tea.
Before, the alternative was just unscientific claims (by some people who don't even drink kombucha!).
section 3 – how does kombucha benefit the body?.The final third section will discuss the general opinion of how kombucha is able to benefit so many different ailments. And why different drinkers enjoy different affects.

My Personal Story

A long time ago, I discovered the wonder of Kombucha while enjoying some lunch with a wonderful friend in a vegan restaurant and I was hooked. The taste was nothing I had ever experienced before. As soon as I drank the tea, I felt it go down into my stomach (kind of like drinking iced cold water on an empty stomach on a hot summer's day).
My friend was explaining to me that it was a mushroom tea (which we know from class one that it's not), and all the associated benefits. I thought it was all mumbo jumbo, but I didn't care this stuff tasted AMAZING! plus it had about 1/5 the calories of soda but it still had that fizzy carbonation of a soda.
The meal was done and about an hour passed by and that's when I realized it. I didn't have any acid reflux! This was nuts considering I have been on acid reflux medicine for years (Prilosec, Protonic, Acifex, you name I've taken it and paid up to $166 bucks a month for it).
Not only that, I also realized that I went to the bathroom about ten minutes after the meal. I also didn't have that "Just eaten let me sleep now like it's Thanksgiving" feeling.
In a word, I felt CLEAN. That's the only way I can describe it. I thought it was a fluke, so I bought a few more bottles over the next couple of days, and every time (with exception to the 2 apple pies I got at a famous fast food restaurant, nothing can save you from that), I felt CLEAN.
However, I was a little turned off by the price of Kombucha Tea at our local markets (some places chargeg up to 5 Bucks a Bottle!) and decided to enter the wonderful world of brewing my own Kombucha with a Kombucha Culture. After brewing hundreds of batches, do you know what I discovered? Well do you? I am a computer typed message, so I can wait if you are still in thought.
I discovered that brewing Kombucha IS EASY and FUN. That's right, if you can bake a cake, you can brew Kombucha. And not even a made from scratch, grandma cake. I'm talking about the pour and mix variety. I also began sharing the tea with my friends and family.
Soon, friends all around were stopping by just to say hi as an excuse to get a glass of my Kombucha Tea to get the same komnbucha benefits. Well as the saying goes:

Give a man a fish, he will eat for a day; teach him how to fish, he will eat everyday, and the rest is history.

We'll teach you how to fish in the next class.

So for me, the reason I drink kombucha (and I guess you can call these my kombucha benefits) is as follows:

Kombucha Tastes Amazing. With 1/5th the calories and sugar of soda why wouldn't you?
Kombucha Cured My Acid Reflux. I have not bought any acid reflux pharmaceuticals in over 5 years!
Kombucha Makes Me Feel Really Really Good. In a word kombucha makes me feel clean. I digest my food better, it gives me a little boost both in my mind and body, it helps me poop and pee (yep I said it.), and it really comes in handy after a heavy night of eating and drinking.

Top 10 Kombucha Benefits

Everyone wants to know… what are some Kombucha Benefits of drinking Kombucha Tea. I know for myself it was pretty apparent that it was helping my digestion and acid reflux, but the interesting thing was that several other Kombucha drinkers were experiencing different Kombucha health benefits from one another.
There was a trend, but I wanted to know exactly what these were and what were the most common kombucha benefits amongst REAL kombucha drinkers. For me it is more important talking to other drinkers than just relying on what a dude in a lab coat analysed from a petry dish (not knocking labs or lab coats for that matter as science is really
cool to back up your hunches and lab coats are damn sexy if accessorized correctly.. what?).
Well, rather then wait till a big drug company in the US was ready to fork over millions of bucks to research this stuff (ahem, by now you guys know that you can make kombucha at home for like pennies a serving so don't think the drug companies will be having too much interest in funding a study on kombucha health benefits for a looooooong time), I decided to simply ask our customers and readers of our Kombucha newsletter.
The original survey was back in 2006 (5 years ago!), we have since updated the survey for 2011 and we continue to ask and survey our subscribers!! Together we are compiling the biggest Kombucha Benefits REAL experiences on the internet.
We will be doing another round of surveys soon, so be sure to sign up for our newsletter to be included.
NOTE: Some people may experience some, all, or none of these Kombucha Benefits… and some kombucha drinkers have reported some slight kombucha side effects. Stay tuned for a kombucha video discussing both the Kombucha Tea Benefits and Kombucha Side Effects and what you can do if you do happen to experience a kombucha side effect… here's a hint; drink MORE WATER!
Also, sorry guys, the list got a little hard to maintain in terms of percentages as time went on so they are not in any particular order, however all have been reported in high enough numbers to be substantial… I am going to look into using a simple Face Book survey on our Facebooke Page so that it will keep count of everything… be sure to join our facebook page to get access to the always updating Kombucha Benefits Information!)

[editorial note] Reported by GetKombucha’s 9,300+ Kombucha Subscribers in Bold. I then add my two cents and a dime to why this might happen… again this is my insight of my research and personally drinking, making, and teaching kombucha for over 5 years. [dave]

#1 – Kombucha Improves Your Digestion. Kombucha is a probiotic which contributes to healthy digestive flora in your gut that can help break down foods and absorb the good stuff, while evacuating the bad stuff easier. Kombucha also is a alkalize forming food when ingested. Kombucha also contains sever beneficial organic acids that have been attributed to better digestion.
#2 – Kombucha Helps You Lose Weight. Going one step further with the digestive benefits of kombucha, the better we can digest our food (both absorb and evacuate), the better chance we have at losing excess weight. This weight loss is usually experienced only for people that are over weight. In fact we have seen the opposite in people that are under weight, as kombucha will also help these people absorb their food easier. A final thought though on the real reason why so many drinkers have reported weight loss, is that these drinkers are replacing their sugary sodas, coffees, and other soft drinks with Kombucha and water. That alone will show a huge success in weight loss.
Kombucha Weight Loss Benefits
#3 – Kombucha Reduces Your Stress Levels. Kombucha is usually made with tea, which contains the component theanine. Theanine promotes alpha wave (the in the zone waves) production in the brain as well as increases serotonin levels. Many other kombucha drinkers also mention that if you drink a little kombucha at night you will sleep better. For me I have not experienced this on a consistent basis (sigh). Now, you could take a theanine supplement or simply drink tea (green tea usually have the highest amount of theanine), but as I have discussed before, kombucha will "super charge" any individual component due to its synergistic delivery system.
#4 – Kombucha Gives You More Energy. As mentioned above, kombucha is usually made with tea which means

Just drank a kombucha

that in addition to the happy relaxed effects of theanine, it also contains the happy "in the zone" effects of caffeine. Typically tea has about a third the amount of caffeine that is found in coffee, and through the fermentation process the amount of caffeine decreases even more, however I would imagine that the caffeine does contribute to the reported energy. However there are several other things going on. Kombucha also has a natural supply of Vitamin B6 as well as other B Vitamins. Kombucha also cleanses and detoxes the liver, so another explanation could be that it is not "giving" you energy, but rather "restoring" your body to its natural state, which is an abundant energetic body. Finally, the small amount of sugar that is found in kombucha is already broken down (sucrose gets broken down into glucose and fructose during the fermentation process). When consumed after exercise or high stress levels, it will act like a Gatorade on steroids… uh, except that it is all natural and the vital minerals that kombucha also provides (we tend to sweat these out), are from natural sources like tea, etc instead of synthetics.
Kombucha Benefits #5 – Kombucha Increases Your Immune System. So, hopefully by now you are beginning to see a synergy going on. Let's put it all together b/c words like Immune System and Detox have been over used in my opinion to just say to cover all bases, but if you are digesting your food better, cleaning out your liver, reducing the amount of sugar intake due to drinking kombucha over soda, juice, etc, lowering your stress levels and getting micro nutrients delivered in a super charged way — obviously you are going to be and feel healthier. Another interesting observation is that I tend to get sick less during cold and flu season… now to be fair I live in California so it usually isn't so cold here, but I am curious to see what the direct effect is of kombucha's probiotics on people who have been taking antibiotics their whole life (perhaps we will be doing another survey soon!).
Video on Kombucha Benefits and Side Effects

#6 – Kombucha Relives Constipation. Digestion = Poop Easier; Acetic Acids = Pee Easier. BUT – the missing ingredient in both equations is…. (drum roll, or hand drum, please)… W-A-T-E-R. In fact water will help all of these reported kombucha benefits. A good rule of thumb is drink equal amounts of water for kombucha. This is in addition to the recommended 8 glasses of water a day (which by the way is only a general recommendation and would vary greatly based on individual, and of course their diet and lifestyle… more on that on another post). So if you have 16oz of kombucha a day… a rule would be have an additional 16oz of water a day. And the best time to do it is right after you drink the kombucha.
#7 – Kombucha Cures Your Hangovers. I wish I could say this benefit is something I experience everytime I drink… ha ha for me though, drinking less is still the best cure for a hangover — BUT, if you can follow the kombucha protocol of drinking equal parts kombucha and water, kombucha should help. The reason why is plenty: kombucha cleanses the liver, it also has glucose and electrolytes which help blood sugar levels for as well as hydration… when drank with water! In other articles we will show you how to infuse kombucha with your favorite spirit. Hey, if you're gonna drink you mine as well add some stuff to you beverage that makes it taste better and is better for you… can you say Kombucharita?
#8 – Kombucha Cleanses Your Liver. Kombucha contains gluconic acid which continues to break down to caprylic acid a potent
anti-fungal and can immensely help those suffering from Candidiasis (fancy name for candida). Gluconic acid also works in the liver, possibly as part of a
detoxification pathway and why it is believed Kombucha can help the body
detoxify from heavy metals and toxins. I have also found that when taken with milk thistle and other already known and more common liver cleansing herbs it will assist the liver even more. And I know I sound like a broken records (or tape cassette), but all this must be accompanied with WATER!
#9 – Kombucha Makes Your Skin Look Younger and Heals Eczema. When we surveyed we did not have this as a question, but my guess would be it is two fold, both ingesting kombucha and applying the tea (and/or culture), externally to the skin. When applied to the skin it will act as an astringent cleansing out and balancing oily skin. If you do decided to use the culture, set it a aside as your designated external culture and do not use it for making k-tea that will be ingested. Drinking kombucha tea will benefit the skin, in my opinion, from the liver cleansing effects.
And Kombucha Benefit #10 – Kombucha Strengthens and Restores The Color Of Your Hair. Though there were some people that claimed kombucha grew back their hair, the majority of people that have noticed Kombucha hair benefits was that kombucha restored their hair color and strengthened their hair. Again, this is from both internal and external use. I created an instructional kombucha hair recipe video on how to make a kombucha hair rinse.. to this day it works better than any fancy shmancy over priced salon product.

Kombucha Benefits Explained

"The wide variety of complaints relieved by Kombucha is almost not
comprehensible. But it is explainable on the basis that Kombucha
does not target a specific body organ but, rather, influences the
entire organism positively by effecting a stabilization of the
metabolic situation and the detoxifying effect of its glucuronic
acid. In many people, this leads to a heightened endogenic defense
capacity against those toxic influences and environmental stresses
which inundate us from many sides. The result is the invigoration
of a damaged cellular metabolism, and the restoration and firming
up of one's well-being." -Gunther W Frank (leading authority on
kombucha tea, author of "Kombucha: Healthy beverage and natural
remedy from the Far East")

In other words, drinking kombucha lets your body heal itself. In my opinion this is the best general answer, however I would like to add the following. Kombucha, though acidic by itself, is alkalizing to the body when ingested. PH balance is extremely important, and more so than ever when you consider that coffee, caffeine, sugar, and all refined grain products (bread, crackers, cakes, etc), are all Acidic. I also have read the benefits of Apple Cider vinegar in healing with numerous ailments, one of whichbeing Acid reflux. Kombucha has many vinegar properties (though it is NOT apple cider vinegar, if over fermented, it resembles it).
If that is true GREAT, I most certainly would enjoy drinking an iced cold kombucha over apple cider vinegar!
There are some other benefits with Kombucha (specific hangover applications, advanced weight loss, curing athletes foot, etc), but you guys are

Not even a kombucha will help this guy!

probably Kombucha'd Out today, so we'll save it for an Advanced Class.
Great Work Guys! Till next time…

noreply@blogger.com (DoubleM) — Sun, 03 Mar 2013 05:18:00 +0000

“Is Kombucha tea the answer to all your health problems? “

Called the ‘miracle cure-all’, Kombucha has been made at home for health and vitality by many generations right around the world.

Kombucha tea is a powerful health drink, which is reported to be the answer to many health problems.

Pronounced [Com-boo-cha], It is made and drunk right around the world. It has been a ‘secret formula’ for those ‘in the know’ and a lifesaver for many a poor person in the less blessed nations.

Kombucha works with your body to boost its natural, inbuilt ability to fight sickness and disease as well as bring a healthy balance back to your metabolism and organs.

Because it has been around for so long, many researchers, chemists and others from the medical profession have spent time investigating the sometimes quite astonishing results from this natural remedy. Even the FDA (food and drug administration) have researched Kombucha, such has been the interest in it.

You have probably heard people say that “anything that is good for you tastes bad.” Well, Kombucha doesn’t fit into that category.

It is a very pleasant tasting drink, so much so, that many people use it as a drink for guests and special occasions.

Sparkling and a pleasant taste, you can even change the flavour to suit yourself.

Kombucha is made at home and really is pretty simple to make. It also doesn’t take up much of your time. I have yet to find anyone who cannot make it.

    Could you have better health?
    Need a stronger immune system?
    Want rid of sickness in your body?
    Want to ensure you stay healthy?
    Could do with more energy and vitality?
    Want better skin?
    Have you ‘tummy’ problems?

No matter how bad your situation is, you should consider if this inexpensive, easy to make health drink is for you.

You will be able to find in shops, Kombucha made by commercial producers – be careful! Many manufactures of the shop bought Kombucha have to preserve the drink to keep its shelf life – often this involves pasteurisation, which kills a lot of the health giving elements you want to keep.

Like pre-packed frozen dinner, shop-bought Kombucha isn’t as good for you as the one you make yourself.

This site should tell you all you need to know about making and drinking Kombucha.

Kombucha Tea

Have you drunk kombucha tea before and are interested to find out more or are thinking about doing so in the future – hopefully this article will be able to provide some answers to any questions you might have? First of all, what is kombucha tea exactly? Well, to be succinct, kombucha can
be described as a form of tea, which has been fermented. It is claimed to have medicinal benefits, which whilst perhaps not have general modern scientific consensus can be said to have previous centuries of anecdotes of their value. Although the tea can be bought commercially, it can also be
made from one’s home. The method to create this is fermentation involving yeast and bacteria, which would thus form a “kombucha culture”. The culture itself can be said to present itself as a “large pancake”.

Kombucha Tea History

So, something you might be wondering is how such an unusual beverage for modern palates might have originated. It is reported that in Russia during the 19th century, the tea had begun and was originally called “mushroom”/”tea kvass”/”kass”. There was a traditional “kvass” but that was
made from different ingredients which were “water” and “stale rye bread”. The tea also has a Chinese name, which can be literally translated as “red tea mushroom” among other names. In Japanese, it is directly translated as: “black tea mushroom”. In fact, it is reported that a Korean
doctor even treated the Japanese Emperor “Ingyō” in the year 415 A.D..

Kombucha Tea Safety Issues

There may be less than useful published research regarding the benefits to health of kombucha. Benefits that proponents claim are that it promotes recovery from cancer, increases one’s energy and improves the ability to see etc.. However, it is not always felt that these claims have been
properly substantiated – furthermore, it might be important to have caution whilst consuming kombucha in case it interferes with medical prescriptions, one or more medical therapies and also wariness should be kept in case it causes an allergic reaction.

When preparing the kombucha yourself at home, obviously safety issues will equally or perhaps more likely be relevant, as at least in a commercial system, will be much more practised and sequenced out. Clearly, you will need a “clean environment” when creating the beverage, you will also need to maintain an appropriate temperature (which might taken more care outside of a commercial environment) and also a suitable pH level will need to be maintained. Common mold contamination might be identified as being green/blue/black in its colouring. In fact some beginner brewers might notice brown coloured “root filaments” which could be found on the underneath of the culture and think that it is a contamination by mold, which might not be the case. Of course, if mold contamination does take hold it is advised to start again with a new culture of kombucha.

Kombuch Tea Considerations

It is recommended that those who have immunity considerations should consume commercially created kombucha. When making kombucha, try to make sure that all things that it comes into contact with are well cleaned – the reason for this is to oppose contamination of the kombucha. Of
note, is that kombucha may be very acidic (ph 3.0) when it is completed, so consideration should be made regarding the containers that it is kept in. Therefore, items such as lead free china might be superior.

Having noted that the correct pH level is important in home-brewing, it is useful also to realise that these same conditions of acidity may prevent mold and bacterial growth. It is recommended that the pH of kombucha should be from 2.5-4.6 – if it is less then it may be too acidic to reasonably
consume while more than the recommended amount may cause contamination. You might consider testing the pH levels at the beginning and end of the brewing process to make sure that you are within the safe boundaries.

Kombucha Tea Processing

The methodology for producing kombucha is by placing the culture into sweetened tea – the reason for this is that sugars help with the fermentation process. Black tea may be quite popular – however, green tea or indeed other flavours could be used. As noted already in the article, it is important to prevent contamination and therefore it would be useful to cover the concoction with a “porous” cloth to stop contamination from the air – at the same time it will allow gas to transfer through the covering.

The fermentation process could possibly take 1 or 2 weeks – at this point the liquid can be gleaned whilst some can be left to repeat the process. Moreover, the “mother” culture can be used to create a new “daughter” culture for furthering the operation. In addition to the liquid form of kombucha some tea manufacturers also offer “dried” kombucha combined with tea leaves which can be subsequently dissolved in hot water – this form is much more unusual than the regular form of kombucha as discussed.

This article is produced with reference to: “http://en.wikipedia.org/wiki/Kombucha” under the “Creative Commons Attribution-ShareAlike License” – if you use ANY of this data, you MUST reference with a prominent clickable link from your webpage to: “http://www.kombuchatea.co.uk” at the top of the page.

Sign up to the Kombucha news letter

noreply@blogger.com (DoubleM) — Sun, 03 Mar 2013 05:18:00 +0000

"Adakah Kombucha teh jawapan kepada semua masalah kesihatan anda? "
Dipanggil 'keajaiban penawar semua', Kombucha telah dibuat di rumah untuk kesihatan dan kecergasan oleh banyak generasi kanan di seluruh dunia.
Teh Kombucha adalah minuman kesihatan yang berkuasa, yang dilaporkan menjadi jawapan kepada banyak masalah kesihatan.
Disebut [Com-boo-cha], Ia dibuat dan hak mabuk di seluruh dunia. Ia telah menjadi 'formula rahsia' untuk mereka yang 'kenal' dan lifesaver untuk banyak orang miskin di negara-negara yang kurang diberkati.
Kombucha bekerja dengan badan anda untuk meningkatkan semula jadi, keupayaan terbina untuk melawan penyakit dan penyakit serta membawa keseimbangan yang sihat kembali kepada metabolisme dan organ-organ anda.
Kerana ia telah wujud sekian lama, ramai penyelidik, ahli kimia dan lain-lain dari profesion perubatan telah menghabiskan masa menyiasat keputusan yang kadang-kadang agak menakjubkan dari remedi semulajadi ini. Malah FDA (makanan dan dadah pentadbiran) telah mengkaji Kombucha, itu telah menjadi kepentingan di dalamnya.
Anda mungkin telah mendengar orang mengatakan bahawa "apa-apa yang baik untuk anda rasa buruk." Nah, Kombucha tidak sesuai ke dalam kategori itu.
Ia adalah minuman merasa sangat menyenangkan, sehinggakan, bahawa banyak orang menggunakan ia sebagai minuman untuk tetamu dan majlis-majlis khas.
Berkilau dan rasa yang menyenangkan, anda juga boleh mengubah rasa untuk disesuaikan dengan diri sendiri.
Kombucha dibuat di rumah dan benar-benar adalah agak mudah untuk membuat. Ia juga tidak mengambil banyak masa anda. Saya masih belum menjumpai sesiapa yang tidak boleh membuat ia.

    Anda boleh mempunyai kesihatan yang lebih baik?
    Perlu sistem imun yang lebih kuat?
    Mahu menghilangkan penyakit di dalam badan anda?
    Ingin untuk memastikan anda kekal sihat?
    Boleh lakukan dengan lebih banyak tenaga dan kecergasan?
    Inginkan kulit yang lebih baik?
    Pernahkah anda masalah 'perut'?
Tidak kira bagaimana buruk keadaan anda, anda harus mempertimbangkan jika ini murah, mudah untuk membuat minuman kesihatan adalah untuk anda.
Anda akan dapat mencari di kedai-kedai, Kombucha dibuat oleh pengeluar komersial - berhati-hati! Banyak mengeluarkan kedai membeli Kombucha perlu untuk memelihara minuman untuk menjaga hayat - sering ini melibatkan pempasteuran, yang membunuh banyak kesihatan memberi unsur-unsur yang anda mahu simpan.
Seperti makan malam pra-dibungkus beku, kedai-dibeli Kombucha tidak begitu baik untuk anda sebagai salah satu anda membuat diri anda.
Laman ini harus memberitahu anda semua yang anda perlu tahu tentang membuat dan minum Kombucha.
Kombucha Teh
Pernahkah anda teh Kombucha mabuk sebelum dan berminat untuk mengetahui lebih lanjut atau memikirkan berbuat demikian pada masa akan datang - mudah-mudahan artikel ini akan dapat menyediakan beberapa jawapan kepada mana-mana soalan yang anda mungkin ada? Pertama sekali, apa yang Kombucha teh sebenarnya? Nah, untuk menjadi ringkas, Kombucha bolehboleh digambarkan sebagai satu bentuk teh, yang telah ditapai. Ia mendakwa mempunyai faedah perubatan, yang sementara mungkin tidak mempunyai umum konsensus saintifik moden boleh dikatakan mempunyai abad sebelumnya anekdot daripada nilai mereka. Walaupun teh boleh dibeli secara komersial, ia juga boleh menjadidibuat dari rumah seseorang. Kaedah untuk mewujudkan ini adalah penapaian melibatkan yis dan bakteria, yang itu akan membentuk "budaya Kombucha". Budaya itu sendiri boleh dikatakan untuk hadir dirinya sebagai "pancake besar".
Kombucha Teh Sejarah
Jadi, sesuatu yang anda mungkin tertanya-tanya bagaimana apa-apa minuman yang luar biasa untuk citarasa moden mungkin berasal. Adalah dilaporkan bahawa di Rusia pada abad ke-19, teh telah bermula dan pada asalnya dipanggil "cendawan" / "teh kvass" / "Kass". Terdapat tradisional "kvass" tetapi itudibuat dari bahan-bahan yang berbeza yang "air" dan "roti rai basi". Teh ini juga mempunyai nama Cina, yang boleh harfiah diterjemahkan sebagai "cendawan teh merah" di kalangan nama-nama lain. Dalam bahasa Jepun, ia secara langsung diterjemahkan sebagai: "cendawan teh hitam". Malah, ia dilaporkan bahawa Koreadoktor walaupun dirawat Maharaja Jepun "Ingyō" dalam tahun AD 415.
Kombucha Teh Keselamatan Isu
Mungkin ada kurang daripada penyelidikan yang berguna diterbitkan mengenai faedah kepada kesihatan Kombucha. Manfaat bahawa penyokong mendakwa bahawa ia menggalakkan pemulihan daripada kanser, meningkatkan tenaga seseorang dan meningkatkan keupayaan untuk melihat dan lain-lain. Walau bagaimanapun, ia tidak sentiasa merasakan bahawa tuntutan-tuntutan ini telahbetul berasas - tambahan pula, ia mungkin penting untuk mempunyai berhati-hati manakala Kombucha memakan dalam kes ia mengganggu dengan preskripsi perubatan, satu atau lebih terapi perubatan dan juga sifat hati-hati perlu disimpan di dalam kes ia menyebabkan reaksi alergi.
Apabila menyediakan Kombucha sendiri di rumah, jelas isu keselamatan akan sama atau mungkin lebih berkemungkinan menjadi relevan, sekurang-kurangnya dalam sistem komersial, akan menjadi lebih diamalkan dan disusun. Jelas sekali, anda akan perlu "persekitaran yang bersih" apabila mencipta minuman, anda juga akan perlu untuk mengekalkan suhu yang sesuai (yang mungkin mengambil penjagaan yang lebih luar persekitaran komersial) dan juga tahap pH yang sesuai akan perlu dikekalkan. Pencemaran acuan biasa mungkin dikenal pasti sebagai hijau / biru / hitam pewarna. Malah beberapa bir pemula mungkin notis coklat berwarna "filamen akar" yang boleh didapati di bawah budaya dan berfikir bahawa ia adalah pencemaran oleh acuan, yang mungkin tidak kes itu. Sudah tentu, jika pencemaran acuan tidak mengambil memegang ia adalah dinasihatkan untuk bermula sekali lagi dengan budaya baru Kombucha.
Kombuch Teh Pertimbangan
Ia adalah disyorkan bahawa orang-orang yang mempunyai pertimbangan imuniti perlu mengambil komersial diwujudkan Kombucha. Apabila membuat Kombucha, cuba untuk memastikan bahawa semua perkara yang ia bersentuhan dengan baik dibersihkan - Sebab untuk ini adalah untuk menentang pencemaran daripada Kombucha. Daripadanota, adalah bahawa Kombucha boleh menjadi sangat berasid (ph 3.0) apabila ia siap, jadi pertimbangan perlu dibuat mengenai bekas-bekas yang ia disimpan masuk Oleh itu, barang-barang seperti plumbum percuma china mungkin menjadi lebih baik.
Setelah diperhatikan bahawa tahap pH yang betul adalah penting di rumah bru, ia adalah berguna juga untuk menyedari bahawa syarat-syarat yang sama keasidan boleh menghalang acuan dan pertumbuhan bakteria. Ia adalah disyorkan bahawa pH Kombucha harus 2,5-4,6 - jika ia kurang maka ia mungkin terlalu berasid untuk semunasabahnyamengambil manakala lebih daripada amaun yang disyorkan boleh menyebabkan pencemaran. Anda mungkin mempertimbangkan untuk menguji tahap pH pada permulaan dan akhir proses menjerang untuk memastikan bahawa anda berada dalam sempadan yang selamat.
Kombucha Teh Pemprosesan
Metodologi untuk menghasilkan Kombucha adalah dengan meletakkan budaya ke dalam teh manis - sebab untuk ini adalah bahawa gula membantu dengan proses penapaian. Teh hitam boleh menjadi agak popular - Walau bagaimanapun, teh hijau atau sememangnya perisa lain boleh digunakan. Seperti yang telah dinyatakan sudah dalam artikel, ia adalah penting untuk mengelakkan pencemaran dan oleh itu ia akan berguna untuk menampung campuran dengan kain "berliang" untuk menghentikan pencemaran dari udara - pada masa yang sama ia akan membenarkan gas untuk memindahkan melalui meliputi.
Proses penapaian mungkin boleh mengambil 1 atau 2 minggu - pada ketika ini cecair boleh dikumpulkan manakala sesetengah boleh dibiarkan untuk mengulangi proses. Selain itu, budaya "ibu" boleh digunakan untuk mewujudkan baru "anak perempuan" budaya untuk melanjutkan operasi. Di samping itu kepada bentuk cecair Kombucha sesetengah pengeluar teh juga menawarkan "kering" Kombucha digabungkan dengan daun teh yang boleh kemudiannya dilarutkan dalam air panas - Borang ini adalah lebih luar biasa daripada bentuk biasa Kombucha seperti dibincangkan.
Artikel ini dihasilkan dengan merujuk kepada: "http://en.wikipedia.org/wiki/Kombucha" di bawah "Lesen Creative Commons Attribution-ShareAlike" - jika anda menggunakan SEBARANG data ini, anda MESTI rujukan dengan pautan diklik menonjol dari laman web anda ke: "http://www.kombuchatea.co.uk" di bahagian atas halaman.
Mendaftar untuk surat berita Kombucha

noreply@blogger.com (DoubleM) — Sun, 03 Mar 2013 05:17:00 +0000

"Kombucha चाय अपने सभी स्वास्थ्य समस्याओं के लिए जवाब है? "
कहा जाता है 'चमत्कार इलाज' सभी, Kombucha स्वास्थ्य और जीवन शक्ति के लिए किया गया है दुनिया भर में सही कई पीढ़ियों द्वारा घर पर बनाया है.
Kombucha चाय एक शक्तिशाली स्वास्थ्य पेय, जो कई स्वास्थ्य समस्याओं के लिए जवाब होने की सूचना है.
उच्चारण [कॉम बू चा], इसे बनाया है और दुनिया भर में नशे में सही. यह एक और कई कम धन्य देशों में एक गरीब व्यक्ति के लिए एक lifesaver पता है 'में' उन लोगों के लिए 'गुप्त फार्मूला' किया गया है.
Kombucha अपने शरीर के साथ काम करता है के लिए अपनी प्राकृतिक, inbuilt बीमारी और रोग से लड़ने के रूप में के रूप में अच्छी तरह से एक स्वस्थ संतुलन अपने चयापचय और अंगों को वापस लाने के लिए की क्षमता को बढ़ावा देने के.
यह चारों ओर इतने लंबे समय के कई शोधकर्ताओं, दवा की दुकानों और चिकित्सा पेशे से दूसरों के लिए किया गया है क्योंकि समय बिताया है इस प्राकृतिक उपचार से कभी कभी काफी आश्चर्यजनक परिणाम की जांच. यहां तक कि एफडीए (फूड एंड ड्रग एडमिनिस्ट्रेशन) Kombucha शोध किया है, ऐसे में यह रुचि रही है.
तुम्हें शायद सुना है लोगों का कहना है कि "कुछ भी है कि आप खराब स्वाद के लिए अच्छा है." खैर, Kombucha उस श्रेणी में फिट नहीं करता है.
यह एक बहुत ही सुखद चखने पेय है, इतना तो है, कि कई लोग इसे मेहमानों और विशेष अवसरों के लिए एक पेय के रूप में उपयोग करें.
जगमगाती और एक सुखद स्वाद, आप भी स्वाद बदलने के लिए अपने आप को सूट कर सकते हैं.
Kombucha घर पर किया जाता है और वास्तव में बहुत सरल है. यह भी अपने समय के बहुत ले नहीं है. मैं अभी तक किसी को भी, जो यह नहीं कर सकता.

    आप बेहतर स्वास्थ्य के लिए कर सकता है?
    एक मजबूत प्रतिरक्षा प्रणाली की आवश्यकता है?
    आपके शरीर में बीमारी से छुटकारा चाहते हैं?
    सुनिश्चित करें आप स्वस्थ रहने के लिए?
    अधिक ऊर्जा और जीवन शक्ति के साथ कर सकते हैं?
    बेहतर त्वचा चाहते हैं?
    क्या तुम 'पेट' समस्याओं?
कोई फर्क नहीं पड़ता कि कैसे अपनी स्थिति खराब है, तुम अगर यह आप के लिए सस्ती, आसान स्वास्थ्य पेय बनाने पर विचार करना चाहिए.
आप दुकानों में खोजने के लिए सक्षम हो जाएगा, Kombucha वाणिज्यिक उत्पादकों द्वारा बनाया है - सावधान! अक्सर इस pasteurisation शामिल है, जो स्वास्थ्य तत्वों आप रखना चाहते हैं देने के एक बहुत मारता खरीदा Kombucha के लिए पीने की रक्षा के लिए अपनी शैल्फ जीवन रखने की दुकान के कई बनाती है.
पूर्व पैक जमे हुए रात के खाने की तरह, दुकान खरीदा Kombucha के रूप में आप अपने आप को एक के रूप में आप के लिए अच्छा नहीं है.
इस साइट से आप सब आप बनाने और Kombucha पीने के बारे में पता करने की जरूरत बता चाहिए.
Kombucha चाय
इससे पहले कि आप नशे में kombucha चाय है और बाहर अधिक या भविष्य में ऐसा करने के बारे में सोच रहे हैं रुचि रखते हैं - उम्मीद है कि इस लेख में किसी भी प्रश्न हो सकता है आप कुछ जवाब प्रदान करने में सक्षम हो जाएगा? सब से पहले, kombucha चाय वास्तव में क्या है? खैर, संक्षिप्त कर सकते हैं, kombuchaचाय का एक रूप है, जो किण्वित किया गया है के रूप में वर्णित है. यह औषधीय लाभ, whilst जो शायद सामान्य आधुनिक वैज्ञानिक आम सहमति के लिए अपने मूल्य के उपाख्यानों का पिछली शताब्दियों के लिए कहा जा सकता है नहीं करने के लिए दावा किया है. हालांकि चाय व्यावसायिक तौर पर खरीदा जा सकता है, यह भी हो सकता हैएक घर से बनाया गया है. इस बनाने की विधि किण्वन खमीर और बैक्टीरिया है, जो इस प्रकार एक "kombucha संस्कृति" के रूप में शामिल है. संस्कृति ही खुद को एक "पैनकेक बड़े" के रूप में पेश करने के लिए कहा जा सकता है.
Kombucha चाय इतिहास
तो, कुछ आप सोच हो सकता है कि आधुनिक palates के लिए इस तरह के एक असामान्य पेय उत्पन्न है हो सकता है. यह सूचना दी है कि 19 वीं सदी के दौरान रूस में, चाय शुरू कर दिया था और मूल "मशरूम" / "चाय क्वास" / "कैस" कहा जाता था. वहाँ एक पारंपरिक "क्वास" था, लेकिन था किअलग तत्व है जो "पानी" और "बासी राई की रोटी" से किए गए. चाय भी एक चीनी नाम है, है जो सचमुच अन्य नामों के बीच लाल चाय मशरूम "के रूप में अनुवाद किया जा सकता है. "काली चाय मशरूम: जापानी में, यह सीधे रूप में अनुवाद किया है. वास्तव में, यह बताया जाता है कि एक कोरियाईचिकित्सक भी वर्ष 415 ई. में जापानी सम्राट "Ingyō" का इलाज किया.
Kombucha चाय सुरक्षा मुद्दे
उपयोगी kombucha के स्वास्थ्य लाभ के बारे में शोध प्रकाशित की तुलना में कम हो सकता है. लाभ है कि समर्थकों का दावा कर रहे हैं कि यह कैंसर से वसूली को बढ़ावा देता है, एक ऊर्जा बढ़ जाती है और करने के लिए आदि देखने की क्षमता में सुधार. हालांकि, यह हमेशा कि इन दावों में किया गया है नहीं महसूस किया हैठीक से पुष्टि - इसके अलावा, यह महत्वपूर्ण हो लेने kombucha whilst सावधानी के मामले में यह चिकित्सा नुस्खे, एक या एक से अधिक चिकित्सा उपचार और भी सावधानी के मामले में रखा जाना चाहिए, यह एक एलर्जी की प्रतिक्रिया का कारण बनता है के साथ हस्तक्षेप हो सकता है.
जब घर पर अपने आप kombucha तैयारी, जाहिर है सुरक्षा के मुद्दों को समान रूप से या शायद और अधिक होने की संभावना से प्रासंगिक हो जाएगा, के रूप में कम से कम एक वाणिज्यिक प्रणाली में, बहुत ज्यादा अभ्यास और बाहर अनुक्रम हो जाएगा. जाहिर है, आप एक "स्वच्छ पर्यावरण" जब पेय बनाने की जरूरत है, आप भी करने के लिए एक उचित तापमान (जो एक व्यावसायिक वातावरण के बाहर और अधिक ध्यान रखा हो सकता है) को बनाए रखने के लिए और भी एक उपयुक्त पीएच स्तर बनाए रखने की आवश्यकता होगी की आवश्यकता होगी. आम मोल्ड संदूषण हरी / नीले / अपने रंग में काला होने के रूप में पहचाना जा सकता है. वास्तव में कुछ शुरुआत brewers भूरे रंग का "रूट filaments" नोटिस जो संस्कृति के नीचे पर पाया जा सकता है और लगता है कि यह मोल्ड द्वारा एक संदूषण है, जो मामले में नहीं हो सकता है हो सकता है. बेशक, अगर मोल्ड संदूषण पकड़ ले करता है यह kombucha की एक नई संस्कृति के साथ फिर से शुरू करने की सलाह दी है.
Kombuch चाय संबंधी
यह सिफारिश की है कि उन जो उन्मुक्ति विचार है व्यावसायिक रूप kombucha उपभोग बनाया जाना चाहिए. जब kombucha बनाने, यकीन है कि सभी चीजों को अच्छी तरह से साफ कर रहे हैं कि इसके साथ संपर्क में आता है बनाने के लिए प्रयास करें - इस के लिए कारण kombucha के संदूषण का विरोध करने के लिए है. कीध्यान दें, कि kombucha बहुत अम्लीय हो सकता है (3.0 पीएच) जब यह पूरा हो गया है, इसलिए विचार कंटेनरों कि यह अंदर रखा जाता है इसलिए, मुक्त नेतृत्व चीन के रूप में ऐसी वस्तुओं बेहतर हो सकता है के बारे में बनाया जाना चाहिए.
करने के बाद कहा कि सही पीएच स्तर घर पक में महत्वपूर्ण है, यह उपयोगी भी है को एहसास है कि अम्लता की ये एक ही स्थितियों ढालना और बैक्टीरियल वृद्धि को रोकने सकता है. यह सिफारिश की है कि kombucha का पीएच 2.5-4.6 से होना चाहिए अगर यह कम है तो यह भी यथोचित अम्लीय हो सकता हैका उपभोग जबकि सुझाई गई राशि से अधिक संदूषण का कारण हो सकता है. आप पक प्रक्रिया की शुरुआत और अंत में पीएच स्तर का परीक्षण करने के लिए यह सुनिश्चित करें कि आप सुरक्षित सीमाओं के भीतर बनाने पर विचार हो सकता है.
Kombucha चाय प्रसंस्करण
kombucha के उत्पादन के लिए कार्यप्रणाली मीठा चाय में संस्कृति रखने के द्वारा है इसका कारण यह है कि शक्कर किण्वन की प्रक्रिया के साथ मदद. काली चाय काफी लोकप्रिय हो सकता है - लेकिन, हरी चाय या वास्तव में अन्य जायके इस्तेमाल किया जा सकता है. जैसा कि लेख में पहले ही उल्लेख किया है, यह महत्वपूर्ण है करने के लिए प्रदूषण को रोकने के लिए है और इसलिए यह एक "झरझरा कपड़े से मनगढ़ंत कहानी को कवर करने के लिए हवा से प्रदूषण को रोकने के लिए उपयोगी होगा एक ही समय में यह गैस को कवर के माध्यम से हस्तांतरण करने की अनुमति देगा.
किण्वन की प्रक्रिया संभवत: 1 या 2 सप्ताह ले सकता है - इस बिंदु पर तरल whilst कुछ करने के लिए इस प्रक्रिया को दोहराने के लिए छोड़ा जा सकता है gleaned जा सकता है. इसके अलावा, "माँ" संस्कृति आपरेशन को आगे बढ़ाने के लिए एक नया "बेटी" संस्कृति पैदा करने के लिए इस्तेमाल किया जा सकता है. इस फार्म अधिक kombucha की नियमित रूप से फार्म के रूप में चर्चा की तुलना में असामान्य है kombucha के तरल रूप में करने के लिए अलावा कुछ चाय निर्माताओं को भी "सूखे" kombucha चाय की पत्तियां जो बाद में गर्म पानी में भंग किया जा सकता है के साथ संयुक्त प्रदान करते हैं.
इस लेख के संदर्भ के साथ उत्पादन किया जाता है: "क्रिएटिव कॉमन्स लाइसेंस Attribution-ShareAlike" के तहत "http://en.wikipedia.org/wiki/Kombucha" अगर आप किसी भी इस डेटा का उपयोग करते हैं, तो आप एक प्रमुख क्लिक करने योग्य लिंक के साथ संदर्भित अपने वेबपेज से: पृष्ठ के शीर्ष पर "http://www.kombuchatea.co.uk".
Kombucha समाचार पत्र के लिए साइन अप करें

noreply@blogger.com (DoubleM) — Sun, 03 Mar 2013 05:16:00 +0000

“是红茶菌茶，你所有的健康问题的答案吗？ “
称为“奇迹治愈一切”，红茶菌已经在家里对周围世界的许多代人的健康和活力。
红茶菌茶是一个功能强大的保健饮料，据报道，许多健康问题的答案。
发音为[COM-BOO-CHA]，它是由醉了世界各地。这是一个“秘密配方”对于那些'知道'，在许多贫穷的人少祝福国家的救星。
红茶菌的工作与你的身体，以提高其自然，内置的疾病和疾病作斗争的能力，以及你的新陈代谢和器官带来一个健康的平衡。
因为它已经存在了这么久，许多研究人员，化学家和其他来自医疗界已经花时间研究这个自然的补救措施，有时是相当惊人的结果。即使是食品和药物管理局（FDA）的研究红茶菌，一直的兴趣。
您可能听说过的人说，“什么是适合你口味不好。”好了，红茶菌不适合这一类。
这是一个非常愉快的品尝饮料，正因如此，许多人把它当成一个为客人提供饮料和特殊场合。
闪闪发光的和令人愉快的味道，你甚至可以改变以适应自己的味道。
红茶菌是在家里，真的是很简单的。它也不会占用太多的时间。我还没有找到合适的人，谁也不能让它。

    你能有更好的健康吗？
    需要一个更强大的免疫系统？
    在你的身体想要摆脱疾病吗？
    要确保你保持健康吗？
    可以做更多的精力和活力？
    想要更好的皮肤吗？
    有你“肚子”的问题吗？
不管你的情况多么糟糕，你应该考虑一下，是否便宜，容易使保健饮料是给你的。
您将可以在商店里找到，红茶菌的商业生产商 - 小心！许多制造商的店铺买了红茶菌有保留的饮料，以保持其保质期 - 通常这种涉及巴氏杀菌，杀死了很多的健康，让你想保留的元素。
喜欢预先包装的冷冻晚餐，商店购买红茶菌是不是对你有好处，你要让自己的。
这个网站应该告诉你所有你需要知道的制作和饮用红茶菌。
康普茶
没有喝红茶菌和有兴趣了解更多或正在考虑这样做的未来 - 希望这篇文章能够提供一些答案的任何问题，你可能有吗？首先，什么是红茶菌是什么呢？嗯，简洁，红茶菌已经发酵茶，作为一种形式进行说明。它声称是有药用价值，它虽然也许没有一般现代科学界的共识，可以说是有其价值的奇闻轶事，过去几个世纪的。虽然可以购买市售的茶，它也可以是由一个人的家。的方法来创建，这是发酵的酵母和细菌，从而形成一个“红茶菌文化”的。文化本身也可以说把自己打扮成一个“大饼子”。
红茶菌茶的历史
所以，你可能想知道的东西可能起源是这样一个不寻常的现代口味的饮料。据悉，在俄罗斯在19世纪，茶已开始，最初被称为“蘑菇”/“茶克瓦斯”/“卡斯”。有一个传统的“克瓦斯”，但是，由不同的成分，分别为“水”和“发霉的黑面包”。茶也有一个中国名字，可以直译为“红茶菇”在其它的名称。在日本，它直接翻译为：“红茶菇”。事实上，据报道，韩国人在今年的415 AD，医生甚至对待日本的皇帝“Ingyō”。
康普茶安全问题
有可能不到有用的研究的好处红茶菌的健康。支持者声称的好处是，它可以促进从癌症的康复，增加一个人的能量，提高了能力等。然而，它并不总是认为，这些说法都适当证明 - 此外，它有可能是重要的，而消耗红茶菌的情况下，它会干扰医疗处方，一个或多个药物治疗和谨慎的情况下，它会引起过敏性反应，应保持谨慎。
在准备自己的红茶菌在家里，很明显的安全问题也同样，或者更可能是相关的，至少在商业系统，将更加实践和测序。很显然，你需要一个“干净的环境”时创建的饮料时，你还需要保持适当的温度（这可能是更多的照顾外的商业环境），也将需要保持一个合适的pH值。常见的霉菌污染，可能会发现在它的颜色绿/蓝/黑。事实上，一些初学者的啤酒制造商可能会注意到，棕色的“根丝”，可以找到下面的文化，并认为它是一种霉菌污染，这可能不是一个的情况下。当然，如果被霉菌污染的把握，建议重新开始一个新的红茶菌文化。
Kombuch茶的注意事项
建议那些有免疫力的考虑，要消耗商用创建红茶菌。红茶菌时，尝试，以确保接触到的所有的东西，它很好地清洗 - 这样做的原因是，反对污染的红茶菌。的注意，是红茶菌可能是极酸的酸性（pH值3.0），当它完成，所以应考虑的容器，它被保留。因此，如无铅中国的项目可能优于。
指出，正确的pH值是很重要的家庭酿造，它是有用的，也认识到，这些相同的条件下酸度，可以防止霉菌和细菌的生长。它建议应该是从2.5-4.6的pH红茶菌 - 如果它是减，那么它可能是太酸性至合理消耗超过推荐量的同时，更可能会造成污染。你可能会考虑测试的开始和结束的酿造工艺，以确保您的安全边界内的pH值。
康普茶加工
生产红茶菌的方法是将文化融入加糖的茶 - 这样做的原因是，糖的发酵过程。红茶可能是相当流行的 - 但是，绿茶或什至其他口味可以使用。正如已经在文章中所指出的那样，它是重要的，以防止污染，因此，这将是有益的覆盖药汁与停止从空气中的污染的“多孔”布 - 在相同的时间，它将允许气体通过该覆盖层转移。
发酵过程可能需要1周或2周 - 在这一点上，可以将收集到的液体，而一些可以留下来重复这个过程。此外，“母亲”文化为进一步的操作，可以用来创建一个新的“女儿”文化。除了红茶菌液制造商也提供一些茶“干燥”红茶菌结合的茶叶，随后可在热水中溶解 - 红茶菌比普通的形式，这种形式更不寻常。
本文是参考：的“http://en.wikipedia.org/wiki/Kombucha”下的“知识共享署名 - 相同方式共享许可” - 如果你使用的任何数据，必须引用一个突出的可点击的链接从您的网页：“http://www.kombuchatea.co.uk”，在页面顶部。
注册红茶菌快讯

noreply@blogger.com (DoubleM) — Thu, 28 Feb 2013 07:06:00 +0000

The Friendship Bread of Teas

I found this online. My boss at work is on a cleanse. He has been drinking Kombacha Tea. I wanted to investigate it a bit more. I guess its a live culture like yeast or yogurts. You can make any tea that you want with it.
Things You'll Need:
3 quarts filtered water
1 cup sugar. Regular refined white sugar or organic cane sugar works fine. You can experiment with other fermentable sugars, like corn sugar. Many brewers prefer organic, if available. It is possible to use honey instead, but SCOBYs originally matured on sugar will not work well with honey, and the fermenting process may take much longer.
4 or 5 tea bags of organic Tea. Tea bags or loose leaf teas will work. Experiment! Many teas will work: green, black, echinacea, and lemon balm.
A kombucha "mushroom" mother, also called a SCOBY, for Symbiotic Culture of Bacteria and Yeast. If you can't find or don't want to buy a SCOBY, you can make one by buying commercial kombucha and leaving it out (covered, in a warm dark place as described below) for a couple weeks.
1/2 cup of already made Kombucha as a starter, or vinegar if you don't have that. This is to add acidity to the brew, so it's possible that something like pure cranberry juice might also work.
4 quart pyrex bowl, wide-mouth glass jar, or other container. A heavy, food-grade glass jar or large glass Pyrex container is your best bet. NOTE: If you use plastic, metal, ceramic or non-food grade glass containers to make Kombucha - they may (and will most likely) leach toxins, such as lead. If you use a glass container that is too thin, it may fracture when pressure builds inside as the kombucha effervesces.
Instructions:
Wash your hands very well (hot water and soap, for at least 30 seconds under running water). Use of non-latex gloves is also recommended, especially if touching the culture directly.

Fill up your pot with 3 liters (3.1 quarts) of water and put the stove to high. Boil water for at least 5 minutes to purify water, especially if your water supply is chlorinated.

Add 4 or 5 tea bags. According to taste, you may remove tea immediately after brewing, or leave them in for the next two steps.

Turn off heat and add 1 cup sugar (for about three liters of water). Sugar will start to caramelize if water continues to boil, and you don't want that to happen.

Cover and let tea sit until it is room temperature, around 75ºF/24ºC will do. It will seem to take a long time to cool, but adding the cultures when it is too hot will kill them.

Alternatively, you can boil 3 quarters of filtered water. Add the sugar and simmer until all the sugar is dissolved. Then, remove the pot from the heat and add the tea bags. Let them steep for as long as it takes for the water to cool - approximately two hours. Remove the tea bags.

While it is cooling, pull out your pyrex bowl, wide-mouthed glass jar, or other container and wash it well in the sink with very hot water, rinsing thoroughly. If you don't have much extra water for cleaning and rinsing, put 2 drops of iodine into the bowl, add a bunch of water, and swirl it all around to sanitize. Rinse out bowl, cover, and keep waiting.

When the tea is cool, pour it into the bowl (or whatever container you are using) and add the starter tea, which should constitute about 10% of the liquid. Using about a 1/4 cup of vinegar per gallon of tea also works, it tastes just a bit different, though.

Gently put the SCOBY into the tea, cover the top of the container with the cloth, and secure it tightly with rubber band. If you are using a bowl, you can place a piece of plastic wrap with holes punched in the top over the bowl.

Now place the bowl, covered, in a warm dark place where it won't be disturbed. Be sure that insects and dirt cannot fall into the mixture or it will contaminate it. Temperature should be consistently at least 21ºC or 70ºF. 30ºC or about 86ºF is best if you can manage. Lower temperatures will make it grow slowly, but below 70ºF makes it more likely that unwanted organisms will start growing too.

Wait about a week. During this time, you can check on the tea periodically if you like.

Here's what to look for:

The culture will sink or float or do something in between, it doesn't matter. You should see, at some point, a new layer of culture growing on the top. Eventually, it will likely form a film covering the whole top of the tea. It may look strange and discolored, but don't worry, it's probably not moldy. Mold that grows on kombucha looks like the mold that grows on bread - fuzz and all. If it's turning black, discard the tea and get a new cake.

When the tea starts to get smelly like vinegar, you can taste it. The best way to pull a sample is with a straw. Don't drink directly from the straw, as backwash may contaminate the tea. Dip the straw about halfway into the tea, cover the end with your finger, pull the straw out and drink the liquid inside.

Brewed kombucha looks fizzy and tastes sour. If you can still taste the tea, it's not done yet. If it tastes right, then you're ready for the next step.

If not, just keep waiting and sampling every couple of days until it is ready. Don't be impatient. If you move on too soon, it will taste funny, or perhaps too sweet.

The tea is ready when the mushroom has grown a second spongy pancake. Use that to make more tea, or give it away to friends.
When the tea is ready:

Make a new batch of regular tea the same way you did before (steps 1 thru 7, above). Allow to cool.

Bring the container of newly fermented tea into the kitchen, take plastic wrap or cloth off top.

With clean hands (and non-latex gloves if you have them), gently remove mama and baby cultures and set them on a clean plate. Note that they may be stuck together. Pour a little of the kombucha on them to keep them protected.

Using a funnel, pour your finished, newly fermented tea into storage container(s). Fill it all the way to the top. If you don't it will take forever to get fizzy. If there isn't enough, you can either get smaller containers or fill the rest with regular tea. Only do this if there is only a slight gap, though, or else you risk watering down the tea. Another option is to fill it with juice to give it flavor. Fresh pressed is best, of course, but regular works too. Only do this after it's in the container, though. You don't want to contaminate your next batch, since you will...

Leave about 10% of old tea in the glass jar as starter tea. This keeps the pH low to prevent mold and things from growing while the tea is getting started. This insures that the fresh tea solution is acidic enough to combat any foreign molds or yeast.

Pour the new tea in, and put the culture back in, cover, etc. You may use each layer of culture to make a new batch of tea; some recommend using the new layer of culture and discarding the old one. It is not necessary to put both layers of culture back into a single new batch; one will suffice.

Cap your jug or bottles of finished kombucha tightly and let sit for about 2 - 5 days at room temperature to get fizzy.

Refrigerate. Kombucha is best enjoyed cold.

noreply@blogger.com (DoubleM) — Thu, 28 Feb 2013 04:04:00 +0000

Kombucha watching

Sun, Feb 24, 2013 · Filed under Cooking & Eating, Local food, Winter

Not much to look at, right? Wrong! I spent a good FIVE MINUTES staring at the kombucha tea mother, gently swirling and undulating right after being placed in its tea-and-sugar bath, the watching-chickens effect. I like the look of the mother, although some people find the whole thing kinda…icky. If you’re not familiar, this is a sparkling drink, tartly acidic and slightly sweet, made by floating the mother—it’s also called a SCOBY, symbiotic colony of bacteria and yeast—in a solution of tea (black or green or both) and sugar. Let it ferment for around a week and a fizzy beverage is the result. It’s quite impressive. Not surprising, there are all sorts of magical health benefits ascribed to kombucha tea, and from the bit of reading I’ve done, none of it is really “evidence-based,” to use the popular medical description for stuff that’s scientifically proven, whatever exactly that means. In any case, nobody really says it’s BAD for you, maybe it is magical, and I find it…refreshing.
Making it is easy: 4-5 tea bags in some water for a few minutes, top up the hot tea with cold water to about 3/4 gallon (around 3 liters) so it’s all cooled down, then plunk in your SCOBY—any size will do, it grows!—along with a cup or two of kombucha tea (you store the mother in the tea), and you’re done. Cover with a clean cloth to let in air but not dust, stash in a warm, dark place, and taste test in five days or so: if it’s too sweet, leave longer, if it’s too tart (the main bacterium makes acetic acid, which is basically vinegar), well, test earlier next time. It’s all pretty loose and easy, and each batch you get a new, extra mother that you can pass on. Do a search and you’ll find lots of details.
My first mother I was given in a jam jar at a raw food talk, and I made kombucha steadily for a couple of years, for no reason other than that I like it (many people refuse to even taste it?!)—after a couple years off, I’m back in production. Yet another thing to grow!

noreply@blogger.com (DoubleM) — Tue, 26 Feb 2013 03:45:00 +0000

Asian tea gains ground in West

Kombucha created by harvesting yeast and bacteria colony

Asian tea gains ground in West. Rob Blom of Grimsby displays a jar containing a kombucha "mother", a yeast and bacteria colony used in the creation of a traditional Chinese and Russian drink that is growing in popularity among the health conscious in North America. Pieter van Hiel/Staff Photo

The kombucha mother floats in a large glass jar, suspended in an amber fluid that renders it cloudy and indistinct. From various angles it resembles a mushroom, or perhaps a pickled science experiment floating in formaldehyde. It certain does not look like something one would drink, never mind drink for health reasons. And yet, this odd alchemy of oolong and bacteria produces a distinct effervescent tea, a beverage that generations of Russian grandmothers and Manchurian doctors swear is good for you. Kombucha's healthy reputation has spread to the west, and it is now possible to purchase bottled examples at many health stores. Purists, however, swear by the homemade variety. One such purist is Grimsby resident Rob Blom. Blom, 28, has been making and drinking his own kombucha for three years. He first learned of kombucha five years ago, after first embracing vegetarianism and later, veganism. Limited his intake of North America's primary source of protein meant he was searching for diet alternatives of all kinds.
"I found out about this simply buy going vegan. Once you go vegan you really have to struggle a little bit in finding things to eat and drink. But, a lot of doors opened to me. I started eat more foods than when I was a meat eater, simply because I no longer have meat as a primary dish. You have a huge door of potentiality," he said. "(Kombucha drinks) have been very popular in the health movement for the last five or six years…. especially for vegetarians and vegans looking for an alternative to yoghurt."
Kombucha is created through a fermentation process that utilizes a "kombucha mother," a dense mat of bacteria and yeast grows in a mixture of tea and water. This mat of bacteria is scientifically known as a zoogleal or SCOBY (symbiotic colony of bacteria and yeast). When fully grown the kombucha mother floats like a cap atop the solution of sweet tea. As it grows, it feeds on the sugar, changing the tea into kombucha through the natural alchemy of fermenationt. While all kombucha shares some qualities, such as the acidic flavour, the actual taste and colour can vary widely depending on the tea used and sugar used to start the growth of the kombucha mother.
"Once you have the mother, you take any traditional tea, generally with caffeine. I like to use oolong or green tea. Other people use black tea. This creates different flavours. Then you add a sugar, nothing artificial. The sugar I like is brown sugar, cane sugar or palm sugar, but some people use white sugar," said Blom. "The mother grows to various sizes, depending on the length of fermentation and the amount of sugar. Some people who don't like acidic drinks only ferment it for a week, so it has a half sweet, half acidic taste. Putting the mother in the fridge causes it to become dormant and cease growing."
Some health food enthusiasts make remarkable, if sometimes vague, claims for kombucha. They say it detoxifies the body while "energizing" the mind and spirit. While few of these health claims have been proven by scientific research, it is known that kombucha contains gluaric acid, which can help with liver functions. Blom himself is no stranger to science - he has one degree in physics and another in education - but his view of the world is leavened with ideas more commonly attributed to the mystic. He drinks kombucha as much from a desire to feel more connected to the process of food and drink as for the health benefits.
"It has a lot of good yeast, good acetic, polyphenols and B-vitamins and perhaps probiotics. Generally, anything fermented is quite good," he said. "But the health benefits, for me, are more to do with regaining your own connection to food. What it has the potential to do is create a foundation for you to be really be more connected with your food. It's a whole process of kombucha, you really get into the work. You spend time with the kombucha in the kitchen, it's a very meditative experience and the community is really sharing. It's those benefits that help you to be more mindful."
One of the attractions of kombucha is how easy it is to create and customize. In addition to selecting different varieties of tea, some also choose to double ferment their tea, or infuse it with fruit or spices, such as cinnamon. However, for Blom, the real attraction is the communal feeling it encourages. The kombucha mother grows and buds and produces "daughters," which may be use to start new batches, in a never-ending cycle.
"You can create your own mother through a drink, but the easiest way is to find a person with a mother. The mother produces a daughter, which becomes a new mother. That's what's really nice about the drink for me, because there is this sharing that goes on as well. The more you use it, the more you can produce, and the more you produce the more mothers you have, and the more mothers you have, the more you can give away," said Blom. "It's an inexhaustible supply."

noreply@blogger.com (DoubleM) — Tue, 26 Feb 2013 03:43:00 +0000

Kombucha Tea: Fabulous or Just a Fad?

By Allie Firestone

+ enlarge

Don’t get me wrong—I’m into health food. I explore the depths of organic markets, I regularly read books about natural eating, and I’ve even converted my family members and friends to organic shopping. But recently, I’ve seen a new product crop up on my health-food radar—and, frankly, I’m sort of confused. It’s bubbly, it’s sort of bitter, and it’s being heralded as the latest magic bullet for our health. It’s Kombucha. (That’s a type of tea, by the way.)

After grimacing through a free sample, I got to wondering if braving the taste was really all it’s cracked up to be. According to the woman who handed me the sample, the tea has the power to make me better looking, help me live longer, and even make my armpits smell better. Clearly, I needed a little more information, with a little less spin.

What Is It?
Kombucha is a “living” health drink. The term refers to the drink’s main ingredients: fermented tea and Kombucha cultures. The tea is alive in the same way yogurt or live yeast is, with active cultures that make positive changes in our bodies by eliminating harmful bacteria. I was into this idea at the sample counter … until I tossed one back. The taste is what I would imagine a cross between soda water and apple cider to be—sort of sour, with a hint of sweetness. Of course, the taste also varies depending on whatever flavoring is added to the base ingredients—I later tried a ginger-tinged Kombucha and found it much more enjoyable.

Where Does It Come From?
Kombucha first caught my eye because of its old and fabled origins: the drink has been brewed for thousands of years in the Far East. I figure if something’s been around that long, it’s got to be doing something right. The earliest recorded use of Kombucha was in China around 250 BC—it was called “the tea of immortality.” Legend has it that the word Kombucha came from Japan around 400 AD, when a physician named Kombu served it to the emperor: the doctor’s name was then combined with “cha,” meaning tea. Since the turn of the millennium, and especially over the last few years, Kombucha has become almost mainstream—it’s even available at a handful of nonorganic grocery stores.

How Is It Made?
Although it looks like one, the Kombucha culture is not a mushroom—it’s a colony of bacteria and yeast that looks like a beige or white rubbery pancake. The culture is added to sweetened tea and then fermented for seven to ten days. The resulting liquid contains vinegar, B vitamins, and a number of other chemical compounds. The bacteria that crop up are the friendly kind that we hear about in yogurt commercials, and they help with digestion and internal cleansing. Wouldn’t fermenting the tea make alcohol? Yes, but the bacteria in the culture promptly turn it into organic acids—so driving is perfectly safe after you down a bottle of Kombucha.

Likely because of its similarity to vinegar (in terms of its taste and brewing process), Kombucha is often brewed with some infusion of tea, herbs, fruit, juice, and other flavorful ingredients after the fermenting ends, then packaged in pretty bottles and shipped off to various retail outlets.

What Flavors Does It Come In?
Kombucha’s come a long way in terms of its mass-market appeal over the last few years. All it takes is a gander down the cold-drinks aisle at Whole Foods to see that it’s suddenly become available in a variety of colors and flavors—from citrus and mango to red clover and juniper berry. Consumers can also choose from types of tea, like green, black, white, or oolong, and types of sweetener. Something to be aware of is that Kombucha, since it’s made with sugar, does have calories; the bottles I picked up packed around fifty.

How Does It Help?
Kombucha is being praised for doing everything from spurring weight loss to improving circulation to curing cancer. Unfortunately, these claims lack the support of medical research. But just because this tea may not save lives doesn’t mean its many drinkers aren’t getting a boost from it in other ways. “I switched from drinking coffee to a Kombucha every morning,” says Amber James, a fan of the tea. “Once I got over the withdrawals, I started feeling way more alert and energized.” Other reported benefits include digestive regulation, increased alertness, and regulated appetite.

The drink also contains probiotics, or live bacteria, that positively alter the balance in our intestines. Scientific research shows that high concentrations thereof can aid digestion and eliminate harmful bacteria, according to research published in the Journal of Molecular Systems Biology, the Mayo Clinic, and many other scientific studies.

But what about studies on Kombucha? As I would with any supplement I was thinking of taking, I tried to find studies backing up the tea’s health claims. (You were already planning on doing that, right?) Kombucha’s selling points are based on a combination of personal reports and animal studies—as yet, no major medical journal has reported an actual human trial that substantiates the slew of purported health claims. Also, some medical professionals (including the FDA) have expressed concerns that home-brewed Kombucha commonly poses health risks due to contamination and improper brewing.

Still, there’s something to be said for the volume of personal testaments to the ways in which Kombucha has improved people’s health, so sipping it in conjunction with making other wise choices to promote your physical well-being can be a positive lifestyle addition. If you like the taste, try it out—while it’s not some magic potion that will allow you to live for a hundred years, it can’t hurt, either (as long as it’s not home-brewed).

Of the many healing qualities of Kombucha Tea

noreply@blogger.com (DoubleM) — Thu, 07 Feb 2013 03:45:00 +0000

Can kombucha tea help prevent cold or flu infection?

Do the probiotic and antimicrobial properties of cultured kombucha tea help the body fight viruses or bacterial infections?

Sara McGrath

on Jan 7, 2013

Kombucha tea contains probiotic ingredients and has antimicrobial properties. That means it has the power to fight viruses and bacteria. Does that mean kombucha can help the body fight the common cold or flu (influenza) virus? Research and anecdotal evidence suggest that it does, especially when made with green tea.
Kombucha has disease-fighting power

In Kombucha: The Miracle Fungus, Harald Tietze states that "Kombucha has the effect of being a natural antibiotic."
From Kombucha.org: "The resulting beverage [kombucha tea] contains dozens of elements, many of which are known to promote healing for a variety of conditions."
ChristianMommyBlogger.com includes green tea kombucha in her "Five Flu-Fighting Foods," due to the catechins in green tea, "more powerful than vitamins C and E..."
In "Does kombucha provide immunity?" Dr. Arianna Estelle-Symons states: "Green Tea, which has the most readily available polyphenols has been known for centuries to have some anti-microbial properties. People who drink a lot of Green Tea don’t suffer from the 100 or more rhinoviruses as much as people who do not drink Green Tea."
In 1996 and again 1998, Harmonic Harvest sent out a "Kombucha Questionnaire." Among the health benefits reported by Kombucha drinkers around the world, over 80% reported an increased immunity to colds and flu.

Green tea enhances kombucha's healing and protective effects

Polyphenols. Green tea polyphenols achieve antiviral effects by interfering with the ability of viruses, including influenza, to adhere to cells.
Catechins. "Green tea is the best food source of a group called catechins. In test tubes, catechins are more powerful than vitamins C and E in halting oxidative damage to cells and appear to have other disease-fighting properties." - "Benefits of Drinking Green Tea," harvard.edu.

More ways to fight cold and flu naturally

Heat up the body with warm beverages (chicken soup, hot tea).
Protect the nose and mouth to prevent flu viruses from entering and proliferating within the body.
Salt water gargle.
Keep hands away from face (wash them often anyway.)
Eat immune boosting foods.

Reportedly, drinking kombucha tea can aid in healing from bacterial (colds) or viral (flu) infection, as well as preventing infection by promoting balance in the body. Green tea, with its polyphenols and catechins, provides an extra boost of healing power to kombucha.

Holistic Products

noreply@blogger.com (DoubleM) — Tue, 05 Jan 2010 18:48:00 +0000

Kombucha 2000

There’s a fungus among us! Kombucha, a fermented tea that originated in China, has been praised for thousands of years for its extraordinary health benefits. For me, there was only one problem: I couldn’t stand the taste.

That was until Kombucha 2000. The fermented cider-like tang was smooth and not overbearing like other kombuchas. Pleasantly surprised, I could now actually enjoy the healing properties of this energizing beverage.

Organic, raw, freshly harvested and non-alcoholic, Kombucha 2000 comes in an amber glass bottle that protects the precious tonic inside from UV contamination. I say precious because this elixir may help with liver detoxification, immune system building, weight loss, energy boosts, digestion, elimination, and restoring healthy flora to the gastrointestinal tract. It contains Vitamins C and B-Complex, live enzymes, glucuronic acid, (a natural detoxifier), and other vital acids.

People all over the world have reported amazing results from the regular consumption of kombucha. Patients with AIDS have experienced a rise in T cells. Senior citizens have been awestruck as their hair turned from grey back to its original color. Athletes across the globe have used it to increase energy. Kombucha has also been useful with tendonitis, arthritis, multiple sclerosis, kidney stones, colitis, asthma, bronchitis, gout and allergies. It can also slow aging, reduce wrinkles, improve memory, reduce fat, clear acne, increase sex drive and help with symptoms of PMS. Sound like a wonder tonic? That’s why people have been swearing by it for thousands of years.

Some people take two to four ounces before a meal. Others prefer their kombucha on an empty stomach in the morning, while some swig it down in higher amounts throughout the day. I like to enjoy mine before a meal because its low pH level of three improves digestion and the absorption of nutrients. The result? More mental and physical energy.

And did I mention that Kombucha 2000 tastes incredible, especially when compared to other brands? Flavors such as apple, blueberry, cherry, strawberry, ginger, mango, peach and papaya are sure to excite your taste buds.

Health-oriented businesses are discovering Kombucha 2000 every day and stocking up for conscious consumers who demand it. Now available in countless locations in Los Angeles and Orange County, Kombucha 2000 has recently expanded to San Diego and can now be found at: Ocean Beach Peoples Organic Foods Market, Stephanie’s Bakery, Stern’s Gym, Filter Coffeehouse, Windmill Farms and progressive restaurants such as Café India, Extreme Pizza on Rosecrans, Peace Pies, Rancho’s, Veg-N-Out, The Loving Hut, and Dubai.

Kombucha 2000 is taking the health industry by storm and media giants like Oprah, CNN, Dateline and 20/20 have taken notice. If you have a health-related business, you can carry Kombucha 2000 to enhance your clients’ health and your profitability. If you have an entrepreneurial spirit, marketing reps are needed to increase distribution nationwide. If you are a consumer on the hunt for an amazing health tonic, this is the drink for you.

整体产品

noreply@blogger.com (DoubleM) — Tue, 05 Jan 2010 18:46:00 +0000

红茶菌200

有一个我们中间木耳呢！红茶菌，一种发酵茶，起源于中国，赞扬了数千年之久的非凡健康益处。对我来说，只有一个问题：我无法忍受的味道。

这是2000年到红茶菌。苹果酒发酵堂一样，进行得顺利，没有像其他kombuchas咄咄逼人。惊喜，我现在可以真正享受这个充满活力饮料的治疗作用。

有机，原材料，新鲜收获和非酒精，2000年1红茶菌琥珀色玻璃瓶，保护珍贵的补品紫外线的污染来自内部。我这样说，宝贵的，因为这灵丹妙药可以帮助肝脏解毒，免疫系统的建设，对胃肠道减肥，能量秘，消化，消除，并恢复健康的植物。它含有维生素C和维生素B族，活酶，葡萄糖醛酸，（自然排毒），和其他重要氨基酸。

世界各地的人们报告从红茶菌经常食用惊人的结果。艾滋病病人在经历了T细胞增加。长者震撼了他们的头发灰回到其原来的颜色变成。全球各地的运动员用它来增加能源。红茶菌也有用肌腱炎，关节炎，多发性硬化症，肾结石，结肠炎，哮喘，支气管炎，痛风和过敏症。它也可以减缓衰老，减少皱纹，增强记忆力，减少脂肪，清除痤疮，提高性欲，帮助经前期综合征的症状。像一个奇迹补品声音？这就是为什么人们被这宣誓几千年。

有些人在饭前3时58分盎司。其他人则倾向于在一个早上空腹的红茶菌，而一些痛饮下来的全日高的数额。我喜欢享受餐前地雷，因为它的pH值低3个水平提高消化和营养物质的吸收。结果如何呢？更多的精神和体力。

和我提到2000年口味红茶菌难以置信，特别是相对于其他品牌？如苹果，蓝莓，樱桃，草莓，生姜，芒果，桃子，木瓜香精肯定会激发你的味蕾。

健康为导向的业务是2000年发现红茶菌每天放养是对谁的需求意识的消费者了。目前在洛杉矶和橙县，红茶菌2000无数的地区使用最近已扩大到圣地亚哥，现在可以找到：海洋沙滩人民有机食品市场，斯蒂芬妮的面包店，斯特恩的健身房，过滤咖啡屋，风车农场和进步的餐馆，如咖啡印度，极端的罗斯克兰斯，和平饼，牧场的，吃素氮输出，可爱的必胜客比萨饼和迪拜。

红茶菌2000年席卷像奥普拉，有线电视新闻网，20/20日界线和媒体巨头的健康产业已经注意到了。如果你有一个健康有关的业务，你可以随身携带红茶菌2000年来增强您的客户的健康和你的盈利能力。如果您有创业精神，市场销售代表都需要增加发行全国。如果你是一个关于一个惊人的健康补品狩猎消费者，这是你喝。

ผลิตภัณฑ์ Holistic

noreply@blogger.com (DoubleM) — Tue, 05 Jan 2010 18:44:00 +0000

Kombucha 2,00

มี เชื้อรา ใน หมู่ พวก เรา เป็น! Kombucha เป็น ชา หมัก ดอง ที่ เกิด ใน ประเทศ จีน ได้ รับ การ ชมเชย สำหรับ หลาย พัน ปี เพื่อ ประโยชน์ สุขภาพ พิเศษ ของ. สำหรับ ฉัน มี เพียง หนึ่ง ปัญหา: ฉัน ไม่ สามารถ ยืน ได้ ลิ้ม รส.

ที่ จน Kombucha 2000. เหล้า แอปเปิล ดอง เหมือน หมาย ได้ เรียบ และ ไม่ เอาแต่ใจ เหมือน kombuchas อื่น ๆ. ประหลาด ใจ เป็นสุข ฉัน ได้ ตอน นี้ จริง สนุก บำบัด คุณสมบัติ ของ เครื่อง ดื่ม energizing นี้.

อินทรีย์ ดิบ เก็บเกี่ยว เอี่ยม และ ไม่ มึนเมา, Kombucha 2,000 มา ใน ขวด แก้ว สี น้ำตาล เหลือง ที่ ปกป้อง โทนิค ค่า ภายใน จาก การ ป น เปื้อน UV. ฉัน ว่า รัก เพราะ elixir นี้ อาจ ช่วย detoxification ตับ สร้าง ระบบ ภูมิคุ้มกัน การ สูญ เสีย น้ำหนัก boosts พลังงาน ย่อย, การ ขจัด และ การ คืน พืช สุขภาพ ที่ บริเวณ ทาง เดิน อาหาร. มัน มี วิตามิน C และ B-Complex, เอนไซม์ สดๆ glucuronic acid (detoxifier ธรรมชาติ) และ กรด สำคัญ อื่น ๆ.

คน ทั่ว โลก ได้ รายงาน ผล ที่ น่า ตื่นตาตื่นใจ จาก การ บริโภค ปกติ ของ kombucha. ผู้ ป่วย เอดส์ มี ประสบการณ์ ขึ้น ใน เซลล์ T. ผู้ สูงอายุ ได้ รับ การ ประหม่า เป็น ผม ของ พวก เขา หัน กลับ จาก สี เทา สี เดิม. นักกีฬา ทั่ว โลก ได้ ใช้ เพื่อ เพิ่ม พลังงาน. Kombucha ยัง ได้ รับ ประโยชน์ ด้วย tendonitis, โรค ไขข้อ, เส้น โลหิต ตีบ หลาย หิน ไต, อาการ ลำไส้ใหญ่ บวม หอบหืด, หลอดลม อักเสบ, เกาต์ และ แพ. ยัง สามารถ ชะลอ aging ลด wrinkles, เพิ่ม หน่วย ความ จำ ลด ไขมัน สิว ล้าง ได ร ฟ์ เพศ เพิ่ม ขึ้น และ ช่วย ให้ มี อาการ ของ PMS. เสียง เหมือน ยา ชู กำลัง สงสัย หรือ ไม่ที่ ทำไม คน ได้ สาบาน ได้ โดย สำหรับ พัน ๆ ปี.

บาง คน ใช้ เวลา สอง ถึง สี่ ออนซ์ ก่อน อาหาร. คน อื่น ชอบ kombucha ของ พวก เขา ใน ขณะ ท้อง ว่าง ใน ช่วง เช้า ขณะ ที่ swig บาง ลง ใน ปริมาณ ที่ สูง ขึ้น ตลอด ทั้ง วัน. ฉัน ต้องการ จะ สนุก กับ ฉัน ก่อน อาหาร เนื่องจาก ระดับ pH ของ ต่ำ สาม ช่วย เพิ่ม การ ย่อย และ ดูด ซึม สาร อาหาร. ผล? พลังงาน More จิต และ กาย.

ฉัน ไม่ และ ระบุ ว่า Kombucha 2,000 รสนิยม เหลือเชื่อ เมื่อ เทียบ โดย เฉพาะ อย่าง ยิ่ง เมื่อ ยี่ห้อ อื่น ๆรส ชาติ เช่น แอ ป เปิ้ ล, บ ลู เบอร์ รี่, เชอ ร์ รี่, สต รอ เบอร์ รี่, ขิง, มะม่วง, พีช และ มะละกอ จะ ตรวจ สอบ ว่า ตื่นเต้น buds รส ของ คุณ.

สุขภาพ เชิง ธุรกิจ จะ พบ Kombucha 2,000 ทุก วัน และ ถุงเท้า ยาว ขึ้น สำหรับ ผู้ บริโภค ที่ ต้องการ ได้ สติ. สามารถ ใช้ได้ ใน สถาน อนันต์ ใน Los Angeles และ Orange County, Kombucha 2000 มี ขยาย ตัว เมื่อ เร็ว ๆ นี้ เพื่อ San Diego และ สามารถ พบ ได้ ที่: Ocean Beach คน Organic Foods Market, Stephanie ของ เบ เก อ รี่, รุนแรง ของ ห้อง ยิม กรอง กาแฟ, สีลม ฟาร์ม และ ร้าน อาหาร ก้าวหน้า เช่น Café อินเดีย Extreme Pizza ใน Rosecrans, ศานติ Pies, Rancho ของ Veg-N-Out, รัก ใคร่ ฮั ท และ ดู ไบ.

Kombucha 2000 การ ส่งเสริม สุขภาพ โดย พายุ และ giants สื่อ เหมือน โอ ป รา, CNN, Dateline และ 20/20 ได้ เอา แจ้ง. ถ้า คุณ มี สุขภาพ ที่ เกี่ยวข้อง กับ ธุรกิจ คุณ สามารถ ปฏิบัติ Kombucha 2000 เสริม สุขภาพ ของ ลูกค้า และ กำไร ของ คุณ. หาก คุณ มี วิญญาณ ผู้ บริหาร กิจการ, reps ตลาด ต้อง มี การ เพิ่ม การ จำหน่าย ทั่ว ประเทศ. ถ้า คุณ เป็น ผู้ บริโภค ใน ล่า สำหรับ โทนิค สุขภาพ น่า อัศจรรย์ นี้ จะ เป็น เครื่อง ดื่ม สำหรับ คุณ.