Guest guest Posted November 15, 2001 Report Share Posted November 15, 2001 Are there *any* benefits to drinking bagged kombucha teas, or must it always be from a freshly fermented source? I'd like to try buying a box from the health food store, but need to know if it's worth the bother... -- Mindy ----------------------- " ...that they may be one... " - Jesus, John 17:22 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2001 Report Share Posted November 15, 2001 I have been brewing & drinking & reading aboutkom ucha for several years now. I sure would stay away from bagged teas calling itself kombucha. Lots of aspects to kombucha. Some are the chemicals whch can be present in the bagged teas. Some are from the living organisms which cannot be captured in the bagged teas. And some of the benefits come from doing the brewing oneself. I feel tht one misses a lot by buying prepared kombucha or even getting it from a neighbor. Doing the brewing for oneself is symbiotic relationship betwen the human & the organisms which make up kombucha. Alobar - " Mindy Behymer " <mindy " getting well " Thursday, November 15, 2001 9:22 AM kombucha tea ? > Are there *any* benefits to drinking bagged kombucha teas, or must it > always be from a freshly fermented source? I'd like to try buying a box > from the health food store, but need to know if it's worth the bother... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2001 Report Share Posted November 15, 2001 Tell us where a person can get what they need to start their own baby or starter themselves???? That sounds like an experience for a better one if could be. I just got my first batch and from a starter from a lady not far from me. She has had great luck with. Maxine mmwaw Alobar <alobar Gettingwell Thursday, November 15, 2001 8:54 AM Re: kombucha tea ? I have been brewing & drinking & reading aboutkom ucha for several years now. I sure would stay away from bagged teas calling itself kombucha. Lots of aspects to kombucha. Some are the chemicals whch can be present in the bagged teas. Some are from the living organisms which cannot be captured in the bagged teas. And some of the benefits come from doing the brewing oneself. I feel tht one misses a lot by buying prepared kombucha or even getting it from a neighbor. Doing the brewing for oneself is symbiotic relationship betwen the human & the organisms which make up kombucha. Alobar - " Mindy Behymer " <mindy " getting well " Thursday, November 15, 2001 9:22 AM kombucha tea ? > Are there *any* benefits to drinking bagged kombucha teas, or must it > always be from a freshly fermented source? I'd like to try buying a box > from the health food store, but need to know if it's worth the bother... > Getting well is done one step at a time, day by day, building health and well being. To learn more about the Gettingwell group, Subscription and list archives are at: Gettingwell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 Dear Maxine, As far as I know, you cannot make your own starter using separate ingredients you acquire somehow. As far as I know, you have to get a starter from someone who has been keeping the culture alive and healthy through brewing. Anyway, did your friend give you both a formed culture and liquid komboucha tea? If she gave you both, your komboucha will brew to accommodate you (symbiotic) over time, don't worry. If she only gave you starter liquid, you can grow a baby with that. Maybe that would be getting down to the most basic form you can work with. People give you a baby (along with the liquid) for a greater chance of success in brewing, but a baby is not absolutely necessary. Good luck! Sandra Maxine M Wilton wrote: > Tell us where a person can get what they need to start their own baby or > starter themselves???? > That sounds like an experience for a better one if could be. > I just got my first batch and from a starter from a lady not far from me. > She has had great luck with. > Maxine > mmwaw Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 Thanks Sandra, I was thinking that there are different kinds but maybe not. Chris sent me abt 8 nice ones and I am making KT and got my first 2 batches done today. Have 1 to go a few more days. Am giving some to friends when they get set with jars etc. I have a German lady friend from Germany here, that wants to start some. Got 3 more batches going today. She had Kefir in Germany yrs ago. I wonder what all kinds of tea can be used also. Also can you use Apple Juice from fresh pressed apples??? or by gallon in store refrigeration dept.. Can you use some Juices or lemon water or what else. Thanks for replies. I think I like to be creative but don't want to be trying something that would be disasterous. My batches today are nicely with carbonation and not vinigery. 9 days. I used my well water which is so good no purifiers or anything has to be added to it. for consumption by Health dept rules etc. I also boiled it for 15 min and no rings etc in pan, stainless steel. I put in the liquid sent with the baby's etc The result is like drinkin a bottle of Apple cider with carbonation in it. .. Hope it does good for my pain, and other internal problems and helps my imune system and cleans my working system from haveing the Shingles in jan for which i have suffered pain since in chin, face, ear etc. 24 hrs a day, 11 mo's. I also hope the KT does help my dear spouce with his A D D problems that med. hasn't fully helped. Thanks all of you and God Bless Chris for shareing the starts and the Recipe with me. Anyone on list using Kefir Grains??? Where are you getting some to start and how does it help???? Maxine in Wa mmwaw Sandra<sbellman Gettingwell Maxine wrote > I just got my first batch and from a starter from a lady not far from me. > She has had great luke with hers. I thank her much. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 Hi Maxine, There are different strains of kombucha, made by using different teas or combinations of tea, and keeping them separate (unmixed) from the others. > I wonder what all kinds of tea can be used also. I believe you can use *any* kind of true tea in the green, black and oolong family. Some herbal teas (or non-true teas) can be used but may require special preparation, such as extra boiling after tea has been added. Commercial flavored teas are not recommended because of the added oils, pepperment tea being one of the worst for this. > Also can you use Apple > Juice from fresh pressed apples??? or by gallon in store refrigeration > dept.. > Can you use some Juices or lemon water or what else. In general, as a liquid base for bewing, no. I don't think I've ever heard of anyone using other than tea for brewing kombucha. I'm sorry that I can't explain why exactly. I think because the living culture must survive the liquid it's bewing in without fighting with (and succumbing to) other ingredients in the liquid. You can add juices, herbal, or flavored teas after you decant the brew to drink. That is to say, add it to a finished brew, but not add it in before or during any ferment process. Sandra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 Thank you Sandra. I did make some with black tea with several bags of Constant Coment tea. and it seems to be fine. My spouce wants some with Green tea so am making some with that. maxine Hi Maxine, There are different strains of kombucha, made by using different teas or combinations of tea, and keeping them separate (unmixed) from the others. > I wonder what all kinds of tea can be used also. I believe you can use *any* kind of true tea in the green, black and oolong family. Some herbal teas (or non-true teas) can be used but may require special preparation, such as extra boiling after tea has been added. Commercial flavored teas are not recommended because of the added oils, pepperment tea being one of the worst for this. > Also can you use Apple > Juice from fresh pressed apples??? or by gallon in store refrigeration > dept.. > Can you use some Juices or lemon water or what else. In general, as a liquid base for bewing, no. I don't think I've ever heard of anyone using other than tea for brewing kombucha. I'm sorry that I can't explain why exactly. You can add juices, herbal, or flavored teas after you decant the brew to drink. That is to say, add it to a finished brew, but not add it in before or during any ferment process. Sandra Getting well is done one step at a time, day by day, building health and well being. To learn more about the Gettingwell group, Subscription and list archives are at: Gettingwell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2001 Report Share Posted November 17, 2001 Do a search & you will find a Kefir group hosted on . Nice bunch of folks. Vache Anyone on list using Kefir Grains??? Where are you getting some to start > and how does it help???? > > Maxine in Wa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2001 Report Share Posted November 17, 2001 In a message dated 16/11/01 04:27:37 GMT Standard Time, mmwaw writes: The best way to have variations of flavour with Kombucha is to make them separate - try using one of your herbal tea bags and making a concentrated brew that you keep in the refrigerator and add to your glass, this way you can have as many different flavours as you wish, one for breakfast and another lunch and dinner. Please be very careful about letting your brew become vinigary, it can then be harmful if drunk. If you do have a brew that becomes vinigary, use it to clean your kitchen and bathroom (a beautiful antiseptic wipe for your surfaces) and dispose of the culture and start afresh. Hope this helps. Kefir Group is run by Dominic and he is brilliant go to http://www.chariot.net.au/~dna/kefirpage.html Regards Marianne > Also can you use Apple > Juice from fresh pressed apples??? or by gallon in store refrigeration > dept.. > Can you use some Juices or lemon water or what else. > Thanks for replies. > My batches today are nicely with carbonation and > not vinigery. 9 days. > > I put in the liquid sent with the baby's etc The result is like drinkin a > bottle of Apple cider with carbonation in it. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2001 Report Share Posted November 17, 2001 In a message dated 17/11/01 12:47:07 GMT Standard Time, Marianne2406 writes: > The best way to have variations of flavour with Kombucha is to make them > separate - try using one of your herbal tea bags and making a concentrated > brew that you keep in the refrigerator and add to your glass, this way you > can have as many different flavours as you wish, one for breakfast and > another lunch and dinner. > > Please be very careful about letting your brew become vinigary, it can then > be harmful if drunk. If you do have a brew that becomes vinigary, use it > to clean your kitchen and bathroom (a beautiful antiseptic wipe for your > surfaces) and dispose of the culture and start afresh. > > Hope this helps. > Kefir Group is run by Dominic and he is brilliant go to > > http://www.chariot.net.au/~dna/kefirpage.html > > Regards > Marianne > > >> Also can you use Apple >> Juice from fresh pressed apples??? or by gallon in store refrigeration >> dept.. >> Can you use some Juices or lemon water or what else. >> Thanks for replies. >> My batches today are nicely with carbonation and >> not vinigery. 9 days. >> >> I put in the liquid sent with the baby's etc The result is like drinkin a >> bottle of Apple cider with carbonation in it. >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2001 Report Share Posted November 17, 2001 In a message dated 17/11/01 17:58:54 GMT Standard Time, alobar writes: I read a report about 2 American women who had died of over acidty after drinking sour kombucha, neither were into ripe old age and neither had any other illness as far as I can remember, others have warned me of drinking it when it becomes to acidic - it can be harmful. I ferment mine for at least 5-6 days depending on weather etc and that is fine, it is when it becomes vinegar that the problems start. The site that I read was on the net but I cannot remember which one it was - I typed in Kombucha Tea and read through some of the sites that came up. > > What makes you warn about drinking very sour kombucgha? > Personally, I like mine fermented 5-6 days, but I have been on lists with > those who ferment for 2 weeksor longer. > > Alobar > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2001 Report Share Posted November 17, 2001 What makes you warn about drinking very sour kombucgha? Personally, I like mine fermented 5-6 days, but I have been on lists with those who ferment for 2 weeksor longer. Alobar - <marianne2406 Saturday, November 17, 2001 6:47 AM Re: kombucha tea ? > In a message dated 16/11/01 04:27:37 GMT Standard Time, mmwaw > writes: > > The best way to have variations of flavour with Kombucha is to make them > separate - try using one of your herbal tea bags and making a concentrated > brew that you keep in the refrigerator and add to your glass, this way you > can have as many different flavours as you wish, one for breakfast and > another lunch and dinner. > > Please be very careful about letting your brew become vinigary, it can then > be harmful if drunk. If you do have a brew that becomes vinigary, use it to > clean your kitchen and bathroom (a beautiful antiseptic wipe for your > surfaces) and dispose of the culture and start afresh. > > Hope this helps. > Kefir Group is run by Dominic and he is brilliant go to > > http://www.chariot.net.au/~dna/kefirpage.html > > Regards > Marianne > > > Also can you use Apple > > Juice from fresh pressed apples??? or by gallon in store refrigeration > > dept.. > > Can you use some Juices or lemon water or what else. > > Thanks for replies. > > My batches today are nicely with carbonation and > > not vinigery. 9 days. > > > > I put in the liquid sent with the baby's etc The result is like drinkin a > > bottle of Apple cider with carbonation in it. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2001 Report Share Posted November 17, 2001 " " What makes you warn about drinking very sour kombucgha? > Personally, I like mine fermented 5-6 days, but I have been on lists with > those who ferment for 2 weeksor longer. > > Alobar " " Yes, I too am very curious to know why this was said. Years ago I brewed several batches & it always had a slight vinegar taste. Hmmm. Vache Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2001 Report Share Posted November 18, 2001 Some time back ther was amanin Clarkston wa who had liver cancer and was doing a liver cleanse. he wascraving dill pickles and his wife said she couldn't seem to keep him supplied with these dill pickles he was craving. He was getting worse and she got Dr. but it was too late. He was lacking Potassium and died because of it. Dr said if someone is craving something it meant that it contained something that they were lacking but would be the wrong thing for them to eat. Now this is what was told to me by people who were with him and knew him. other than that I am not an authority on this potassium thing but maybe someone can give us some feed back here. Mary marianne2406 <marianne2406 Gettingwell Saturday, November 17, 2001 2:09 PM Re: kombucha tea ? In a message dated 17/11/01 17:58:54 GMT Standard Time, alobar writes: I read a report about 2 American women who had died of over acidty after drinking sour kombucha, neither were into ripe old age and neither had any other illness as far as I can remember, others have warned me of drinking it when it becomes to acidic - it can be harmful. I ferment mine for at least 5-6 days depending on weather etc and that is fine, it is when it becomes vinegar that the problems start. The site that I read was on the net but I cannot remember which one it was - I typed in Kombucha Tea and read through some of the sites that came up. > > What makes you warn about drinking very sour kombucgha? > Personally, I like mine fermented 5-6 days, but I have been on lists with > those who ferment for 2 weeksor longer. > > Alobar > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2001 Report Share Posted November 18, 2001 Be nice to get some verification on the warnings. As I said, I know several who have been drinking highly fermented kombuch with no ill effects. Alobar - <marianne2406 Saturday, November 17, 2001 4:01 PM Re: kombucha tea ? > In a message dated 17/11/01 17:58:54 GMT Standard Time, alobar > writes: > > I read a report about 2 American women who had died of over acidty after > drinking sour kombucha, neither were into ripe old age and neither had any > other illness as far as I can remember, others have warned me of drinking it > when it becomes to acidic - it can be harmful. I ferment mine for at least > 5-6 days depending on weather etc and that is fine, it is when it becomes > vinegar that the problems start. The site that I read was on the net but I > cannot remember which one it was - I typed in Kombucha Tea and read through > some of the sites that came up. > > > > What makes you warn about drinking very sour kombucgha? > > Personally, I like mine fermented 5-6 days, but I have been on lists with > > those who ferment for 2 weeksor longer. > > > > Alobar > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2001 Report Share Posted November 18, 2001 I personally do not believe that someone some one died, KT has been around for centuries with a great track record, the only ones that do not like it is the medical community since it takes many $$$$$$ out of their pockets. especially the big drug makers, was probably another hoax. People should back up their " NEWS " with some type of documented information. http://www.kombu.de/english.htm Elaine - <vache920 Saturday, November 17, 2001 1:39 PM Re: kombucha tea ? > " " What makes you warn about drinking very sour kombucgha? > > Personally, I like mine fermented 5-6 days, but I have been on > lists with > > those who ferment for 2 weeksor longer. > > > > Alobar " " > > > Yes, I too am very curious to know why this was said. Years ago I > brewed several batches & it always had a slight vinegar taste. Hmmm. > > > Vache > > > > > Getting well is done one step at a time, day by day, building health > and well being. > > To learn more about the Gettingwell group, > Subscription and list archives are at: > Gettingwell > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 Hi sorry if you have been waiting for a response from me - have been unwell for a few days and not going into my emails. I checked out kombucha on the web and came up with a site that said 2 women in the USA had died as a result of over acidity in the body. They had previously been of fairly good health and had no other symptoms. I was also told that if the kombucha had gone past the tea stage (it can be very slightly 'sour' but you should check daily after the prescribed time and it should tingle on the tongue and then you know it is ready) and into the 'vinegar' stage it would make an extremely good kitchen and bathroom cleaner - not something I would like to put into my body when it could disinfect my loo.................... I cannot remember the site but I am sure that if you do a search on kombucha, then you will find it. In a message dated 18/11/01 01:31:22 GMT Standard Time, alobar writes: > Be nice to get some verification on the warnings. As I said, I know > several who have been drinking highly fermented kombuch with no ill effects. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 In a message dated 18/11/01 02:00:38 GMT Standard Time, Elaine121 writes: try this site and the links at the bottom of the page http://www.critpath.org/alt/kombu.htm > I personally do not believe that someone some one died, KT has been around > for centuries with a great track record, the only ones that do not like it > is the medical community since it takes many $$$$$$ out of their pockets. > especially the big drug makers, was probably another hoax. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 In a message dated 24/11/01 18:25:49 GMT Standard Time, alobar writes: There are a several people who mistakenly call the 'culture' a mushroom but it does not necessarily make them wrong on all counts. I am very new to Kombucha but, because I have a lot of 'problems' feel that it is better to 'safe rather than sorry' in the way that I brew and drink the KT. Whilst those who have had many years experience of brewing/drinking KT may think that one should not believe all that one reads, newbies have to find their way. I also purchased a book on the subject and a special Kombucha Jar - both tell me that if the 'brew' turns to vinegar it is no longer safe to drink in the normal amounts - just 1 or 2 tablespoons with water. Marianne > First, the method mentioned to brew kombucha is to place the " mushroom " > (more appropriatelycalled the SCOBY, Symbiotic Colony of Bacteria & Yeast) > into sweert tea & fwerment. The approved method from the lists I have been > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 Let us say I doubt the site you found. I & others I know have drunk gallons of very sour kombucha vinegar over the past years with no ill effect. There are lots of sites with misinformation on all srts of topics out there. There are also sites devoted to kombucha & mailing lists as well. I have been on 3 lists over the years & have readmany kombucha sites. Not one ever said it was dangerous to drink kombucha which is too sour. On the other hand, kombucha which has not fermented long enough can be not acid enough to prevent other organisms from growing in it & may become contaminated. So kombucha is usually brewed with sufficient starter kombucha in it that the pH will drop rapidy. The pH difference between a 5 day fermentation & a 14 day fermentation is not really that great. There is a limit as to how sour kombucha can ferment. Not like it turns into battery acid if fermented too long. Properly brewed, kombucha is not " very slightly sour " , it is sour. pH of 3 if memory serves me correctly. Alobar - <marianne2406 Saturday, November 24, 2001 9:18 AM Re: kombucha tea ? > Hi sorry if you have been waiting for a response from me - have been unwell > for a few days and not going into my emails. > > I checked out kombucha on the web and came up with a site that said 2 women > in the USA had died as a result of over acidity in the body. They had > previously been of fairly good health and had no other symptoms. I was also > told that if the kombucha had gone past the tea stage (it can be very > slightly 'sour' but you should check daily after the prescribed time and it > should tingle on the tongue and then you know it is ready) and into the > 'vinegar' stage it would make an extremely good kitchen and bathroom cleaner > - not something I would like to put into my body when it could disinfect my > loo.................... I cannot remember the site but I am sure that if you > do a search on kombucha, then you will find it. > > In a message dated 18/11/01 01:31:22 GMT Standard Time, alobar > writes: > > > > Be nice to get some verification on the warnings. As I said, I know > > several who have been drinking highly fermented kombuch with no ill effects. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 Comments on the sites you sent: First, the method mentioned to brew kombucha is to place the " mushroom " (more appropriatelycalled the SCOBY, Symbiotic Colony of Bacteria & Yeast) into sweert tea & fwerment. The approved method from the lists I have been on say to use a good portion (I use about 1/4 volume) of already fermented kombucha so the brew ferments more quickly & there is far less chance of contamination by other organisms which also loke sweet tea. Second: Kombucha helps the bldy to detoxify. In healthy people it is recommended that one start with a modest daily intake (1/4 cup or so) taken in 3 smaller does over the day. If one is older or sickly, recommended dose is 2 tablespoons per day. Why so small? So the detox does not dump huge amounts into they system at once. The articles speak of possible connection to kombucha with no clear implication by the authorities. If there is a connection, I would far more strongly suspect either contamination from improper brewing techniques (not using starter kombucha to increase acidity of starting batch) or from taking far too much kombucha & triggering too stong a detox reaction. Blaming kombucha which is too sour just does not make sense based on my personal experience or from what I have read on 3 newsgroups over several years. Alobar ---- Original Message ----- <marianne2406 Saturday, November 24, 2001 9:26 AM Re: Re: kombucha tea ? > In a message dated 18/11/01 02:00:38 GMT Standard Time, > Elaine121 writes: > > > try this site and the links at the bottom of the page > http://www.critpath.org/alt/kombu.htm > > > I personally do not believe that someone some one died, KT has been around > > for centuries with a great track record, the only ones that do not like it > > is the medical community since it takes many $$$$$$ out of their pockets. > > especially the big drug makers, was probably another hoax. > > > > > > > Quote Link to comment Share on other sites More sharing options...
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