Gold & Silver Forum (http://goldismoney.info/forums/index.php)
- Survival Prep (http://goldismoney.info/forums/forumdisplay.php?f=141)
- - Kombucha Tea (http://goldismoney.info/forums/showthread.php?t=299046)

Riskfactor | 09-08-2008 02:56 PM
Kombucha Tea Just started a Kombucha culture over the weekend What is Kombucha? http://upload.wikimedia.org/wikipedi...cha_Mature.jpg Kombucha From Wikipedia, the free encyclopedia Kombucha is the Western name for sweetened tea or tisane that has been fermented using a macroscopic solid mass of microorganisms called a "kombucha colony," usually consisting principally of Acetobacter-species and yeast cultures. Biology of kombucha The culture contains a symbiosis of Acetobacter (acetic acid bacteria) and yeast, The culture itself looks somewhat like a large pancake, and though often called a mushroom, or by the acronym SCOBY (for "Symbiotic Colony of Bacteria and Yeast"), it is clinically known as a fungus. History The recorded history of this drink dates back to the Qin Dynasty in China (around 250 BC). The Chinese called it the "Immortal Health Elixir," because they believed Kombucha balanced the Middle Qi (Spleen and Stomach) and aided in digestion, allowing the body to focus on healing. Knowledge of kombucha eventually reached Russia and then Eastern Europe around the Early Modern Age, when tea first became affordable by the populace. Russian "tea mushroom" The process of brewing kombucha was introduced in Russia and Ukraine at the end of the 1800s, and became popular in the early 1900s. The kombucha culture is known locally as chayniy grib, (чайный гриб - 'tea mushroom'), and the drink itself is referred to as grib (гриб - 'mushroom'), "tea kvass" or simply "kvass", although it differs from regular "kvass" which is not made from tea and is generally fermented only with yeast and not the other bacteria which ferment tea to form kombucha. Components http://upload.wikimedia.org/wikipedi...ha_rosehip.jpg http://en.wikipedia.org/skins-1.5/co...gnify-clip.png Kombucha flavoured with rosehip Kombucha contains many different cultures along with several organic acids, active enzymes, amino acids, and polyphenols.<sup id="cite_ref-Stamets_0-0" class="reference">[1]</sup>For the home brewer, there is no way to know the amounts of the components unless a sample is sent to a laboratory. The US Food and Drug Administration has no findings on the effects of kombucha.<sup id="cite_ref-1" class="reference">[2]</sup> Final kombucha may contain some of the following components depending on the source of the culture: Acetic acid, which provides much anti-microbial activity; butyric acid, gluconic acid, glucuronic acid, lactic acid, malic acid, oxalic acid, usnic acid, as well as some B-vitamins.<sup id="cite_ref-2" class="reference">[3]</sup> Health effects A review of the published literature on the safety of kombucha suggests no specific oral toxicity in rats,<sup id="cite_ref-3" class="reference">[4]</sup> although other reports suggest that care should be taken when taking medical drugs or hormone replacement therapy while regularly drinking kombucha.<sup id="cite_ref-4" class="reference">[5]</sup> It may also cause allergic reactions. <sup id="cite_ref-5" class="reference">[6]</sup>It is common for urinary samples to obtain a chemical like scent due to the fermenting process of kombucha which releases into the liver. If this is the case, take another urine sample. If it continues to smell, consult a local physician to be checked for liver complications.<sup id="cite_ref-6" class="reference">[7]</sup> Kombucha is also low in calories, and thus a good alternative to other (fermented and non fermented) beverages such as beer, lemonade, and fruit juice <sup id="cite_ref-7" class="reference">[8]</sup>. Because of this, home production of kombucha is increasing in popularity. <sup id="cite_ref-8" class="reference">[9]</sup> Claims Advocates believe that kombucha helps by competing with endogenous microbes without toxic constituents, when it is cultivated carefully. Increased glucuronic acid conjugates in the urine after kombucha consumption may support this hypothesis. Early chemical analysis of kombucha brew suggested that glucuronic acid was a key component of it, perhaps assisting the liver by supplying more of the substance during detoxification. But more recent analysis of kombucha offer a different explanation, as outlined in the book in Analysis of Kombucha Ferments by Michael Roussin.<sup id="cite_ref-9" class="reference">[10]</sup> Roussin reports on an extensive chemical analysis of a variety of commercial and homebrew versions of kombucha, and finds no evidence of glucuronic acid at any concentration. But Roussin suggests that another component may have health benefits <dl><dd>D - glucaro -1,4 lactone, also known as glucaric acid. It serves as an inhibitor of the beta-glucuronidase enzyme, a bacterial product from the gut microbiota that can cleave the glucuronic acid conjugates and send bodily wastes back into circulation, thus increasing the exposure time before the waste is ultimately excreted. Therefore, the active component of kombucha likely exerts its effect by preventing bacterial disruption of glucuronic acid conjugates and increasing the detoxification efficiency of the liver. Glucaric acid is being explored independently as a cancer preventive agent.<sup id="cite_ref-10" class="reference">[11]</sup></dd></dl> Reports of adverse reactions may be related to unsanitary fermentation conditions, leaching of compounds from the fermentation vessels,<sup id="cite_ref-11" class="reference">[12]</sup> or "sickly" kombucha cultures that cannot acidify the brew. Cleanliness is important during preparation, and in most cases, the acidity of the fermented drink prevents growth of unwanted contaminants. If a culture becomes contaminated, it will most likely be seen as common mold, green or brown in color. How to make Kombucha... <object width="425" height="344"> <embed src="http://www.youtube.com/v/jDtvtP33v_Q&hl=en&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" width="425" height="344"></object>

Riskfactor | 09-08-2008 03:28 PM
Re: Kombucha Tea before this thread gets buried, I would like to add that Kombucha tea is self-sustaining! Once you set it up, you basically just continually add water to the culture as it continues to create tea -- forever! It's a perfect addition to a healthy, on-the-cheap lifestyle and fills a hole in the survivalist's needs.

heynoww | 09-08-2008 04:35 PM
Re: Kombucha Tea I used to brew the stuff last summer for a few months. Definately self-sustainable, just add tea and lots of sugar. Many people I know swear by it, say they never got sick while drinking the stuff, I just did it to experiment. It was fun for a while, I got tired of doing it eventually. Just be careful to wash hands thoroughly before handling it AND (if using soap) to make sure the soap is 100% washed off from your hands as soap is anti-bacterial and kombucha itself IS a bacteria (a good one). Good luck and happy brewing !

nub | 09-08-2008 04:48 PM
Re: Kombucha Tea I made it for about a year......I actually felt sad when I let the SCOBY die.

Caligula | 09-08-2008 06:21 PM
Re: Kombucha Tea Question: If I take collidal silver regularly, wouldn't is just "kill" off the goodness of the Kombucha?

All times are GMT -4. The time now is 10:06 AM. |

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2010, Jelsoft Enterprises Ltd.
Copyright = None use it and Link to GIM