kombucha

April 3, 2005

Isn't that just how it is with everything when it comes to health and wellness? *grin*

Each of us has to find what works for us and then stick with it. We research; we inquire. we experiment, according to others' experiences/suggestions; we then tweek and modify until we find our own "nirvana" of supplements and nutrients.

And then we pass on our successes and failures to others as we all glean from eachother.

*smile*

-

Locamotion429

herbal remedies

Sunday, April 03, 2005 9:07 AM

Herbal Remedies - Kombucha

Hi,

Julie asked about kombucha & while it appears to be very beneficial for most, there are contraindications. The link below provides more information.

http://www.kombuchatea.co.uk/

Take care,

Trudie

**********************************************************************************

I'm wondering if anyone here has any information they would like to share regarding the bacteria/mushroom kombucha.

Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington

November 2, 2005

Hi...

Depends on what you like the taste of...? Do you like ginger ale?

try a slice of ginger... how about strawberry? apricot? try it all

you cant go wrong. drop it in your bottle after harvesting and enjoy!

spot

herbal remedies , " Vikki " <mommysean>

wrote:

>

> I make kombucha and drink it but I don't like the taste. Is there

> something I can mix it with or put it in that would make it taste

> better? Thanks:)

>

> herbal remedies , " Flo " <fgarig@b...> wrote:

> >

> > Jasmine,

> > Here is a website...please read it and look at the pictures and

> then read this letter.

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

> > http://w3.trib.com/~kombu/howto.html

> > --------------------------------

---

> -----------------------

> >

> > SCOBY is

> > Symbiotic Culture Of Bacteria & Yeasts..

> > good beneficial bacteria and yeast

> >

> > When I make kombucha tea, I must have a scoby to make it. I make

> the tea at night (I use only green tea) and let it cool. In the

> morning I put the tea in the jar and add my scoby and the tea (1

cup)

> that my SCOBY was in when it came to me. I them put a piece of

> cheesecloth or a papertowel on the top of the jar and use a

> rubberband to hold it there..(it needs to breathe but you must

keep

> dust and smells out).

> >

> > I then set the jar in a quiet place, not in the kitchen as there

> are food fumes there, and let it sit for 6-10 days. It will form a

> NEW thin scoby on top. You cannot ferment tea in a room where

there

> is smoke of food fumes--it will die.

> >

> > (The new baby Scoby will cover the entire top of the tea you are

> brewing, like a rubbery disc) If it gets a powdery mold on it,

throw

> it away. I have only had this ever happen one time and some child

of

> mine had poked a hole in my cover cloth and I didn't notice it for

a

> few days.

> >

> > After 6 days I take a drinking straw and gently push down the

edge

> of the new baby scoby with the straw. I stick my drinking-straw

> down into the tea about two inches, put my thumb over the top end

of

> the straw, and lift the straw away. I then put the dipped end of

the

> straw in my mouth and remove my thumb to see if it is slightly

tart.

> The tea resembles apple cider, and it slightly tart, and slightly

> sweet.

> >

> > If the tea isn't tart enough, which depends on the individuals

> taste buds, then I leave it. If it is slightly tart, then I go

back

> to my kitchen and make a fresh batch of tea. That is made this

way, 3-

> 1/2 quarts of water, 1 cup sugar, and three tea bags. Bring all of

> this to a boil and boil for ten minutes. Then remove the tea bags

> with a spoon rinsed with regular white vinegar. Put a top on the

tea

> and the next morning it will be cool enough to use.

> >

> > The next morning, in a cereal size bowl, mix 1/2 cup water, with

> 1/2 cup white vinegar. Carry the jar of tea to the kitchen, and

have

> several containers for your tea to be poured into. You will need

> cheesecloth or a piece of a t-shirt or sheet to strain the tea.

Wash

> your hands in the vinegar water mixture and wash a plate with it,

> then pour the mixture down the drain. Gently lift the new SCOBY

and

> old SCOBY out of the tea and put it on the clean plate. Then

strain

> the tea into containers (I use wide mouth quart jars) leaving

about a

> cup in the jar. Refrigerate the tea in the jars that you will

drink.

> Then, without washing the glass brewing container that you grew

your

> tea in, add the nearly gallon of tea made the day before and then--

-

> 1) slip the old SCOBY (called mother scoby) back into the tea, and

2)

> try to put the new baby scoby back on top of the new batch, and it

> will grow thicker. If it doesn't float that is okay, it will still

> grow thicker, but you will also get a new floating scoby. When you

> end up with several scoby's then give them away. . Sometimes they

> float, sometimes they don't. Then go set the jar back in the nice

> quiet, semi-dark place to brew for another week or so. After 3 or

4

> batches, will you notice you are beginning to love this tea. It

will

> also be slightly effervescent (bubbly) and it will be so good.

Only

> drink a half cup a day at first till your body adjusts, as it is

very

> cleansing.

> >

> > Sometimes the tea in the jars will continue to ferment and get

more

> tart, even in the fridge. This is normal. You may even see stuff

in

> there that you want to strain out as you pour it into a drinking

> glass. Just save that scum to put in your next batch of kombucha

> tea.

> >

> > You cannot make kombucha tea with herbal tea, only regular black

> (orange pekoe) or green tea..The herbal teas often have

antibacterial

> properties which will kill the scoby's good bacteria and yeast.

Then

> the scoby will die. You can however mix the finished tea with

another

> tea if you want to flavor the K-tea or water it down.

> >

> > Never let your tea or cultures come in contact with metal after

it

> is brewed. I don't know why, I just know what I was taught. I

believe

> it saps impurities out of the metal and into the tea.

> >

> > Flo

> >

> > -

> > Abbas, Jasmine

> >

> > What is kombucha tea SCOBYs ...i live in FL...where do you

live?

> >

>

November 2, 2005

I haven't tried this but I have heard you can mix it with juice. Also,

some people add a piece of ginger or a raisin to the bottle after

being decanted.

>>Message: 12

Tue, 01 Nov 2005 20:13:47 -0000

" Vikki " <mommysean

kombucha

I make kombucha and drink it but I don't like the taste. Is there

something I can mix it with or put it in that would make it taste

better? Thanks:)<<

November 2, 2005

Thanks everyone for your replies. I just made it with strawberries and

bananas (frozen) it was very good:) Thanks! Also has anyone ever heard

of this?

Save the egg shell of the eggs you use (recommend organic). Rinse the

egg shells very well and allow to dry out. Crush the shells and add to

aged Kombucha Tea. The more sour the more better. Add enough K-T to

completely cover the egg shells plus 2-3 inches over the top, leaving 2-

3 inches of air space. Cap the container and allow to sit for a few

days shaking occasionally. The egg shell will dissolve and your K-T

will now be fortified with calcium. The health of this drink is

theorized in the 1931 German Patent.Also says an advantage of this is

that the sourness of the aged K-T will be neutralized by the calcium.

November 2, 2005

---

LEMON EGG FROM DOC'S FILES.

http://f5.grp.fs.com/v1/sAxpQwW_4oJvdJXIhdhFRp47_IFnQMqKEFGhM21Uf

W8xi6T4Uf4DXl9PQ6LXITWWXKkp8nCivfsL7EXOVw/Doc%20Ian%20Shillington%

20ND/Lemon%20Egg

In herbal remedies , " Vikki " <mommysean> wrote:

>

> Thanks everyone for your replies. I just made it with strawberries

and

> bananas (frozen) it was very good:) Thanks! Also has anyone ever

heard

> of this?

>

> Save the egg shell of the eggs you use (recommend organic). Rinse

the

> egg shells very well and allow to dry out. Crush the shells and add

to

> aged Kombucha Tea. The more sour the more better. Add enough K-T to

> completely cover the egg shells plus 2-3 inches over the top,

leaving 2-

> 3 inches of air space. Cap the container and allow to sit for a

few

> days shaking occasionally. The egg shell will dissolve and your K-T

> will now be fortified with calcium. The health of this drink is

> theorized in the 1931 German Patent.Also says an advantage of this

is

> that the sourness of the aged K-T will be neutralized by the

calcium.

>

November 3, 2005

This sounds like a great idea. I have heard of soaking an egg in lemon

juice to do the same thing but haven't tried it. I'm going to give

this a try.

Jackie

>>Message: 9

Wed, 02 Nov 2005 19:04:34 -0000

" Vikki " <mommysean

Re: Kombucha