Kombucha - A Magic Potion Or A Toxic Drink?
October 17, 2008
There has been an ongoing debate as to whether Kombucha is a magic portion or a useless and even toxic drink. Scientists from all over the world have started to make research after research trying to reveal the mystery behind this ancient beverage. Thousands of years ago, people started drinking Kombucha and there is historic evidence to back it up. Kombucha has been reported to help against a large number of diseases, as a matter of fact, the number is so large that people get sceptical over it.
The Kombucha tea is gaining popularity all over the country at a tremendous pace. Now, with the trend of living and eating healthy, the growing interest in Kombucha seems quite normal as more and more people are turning to traditional medicine based on herbs. Some reporsts say that right now, more than three million Americans are growing the fungi.
When it gets fermented, Kombucha creates a sparkling beverage, similar to wine and apple juice in taste. Friends of the drink claim that it improves vitality, raises T-cell numbers, lowers blood pressure, eases aches and pains of arthritis. Others thouhg, share the opinion that it’s nothing more than a marketing trick and could even be dangerous.
Paul Stamets who works as a mycologist in Olympia, Washington says the following regarding Kombucha: “This is potent stuff and the risk for contamination is high. It could be a fabulous addition to drug therapies, but we have little idea of what it is, no idea what its side effects are and no doubt that it can become contaminated by spores in the air. You could kill yourself or your friends with a contaminated culture.” Yet, the Fedeal Food and Drug Administration has not received a single report of adverse reactions related to Kombucha.
Bottom line is that if Kombucha is not properly cultivated, there is a serious risk of contamination, so it’s important that you are able to acquire a safe Kombucha. The drink definitely works, since so many people are crazy about it, but it’s of critical importance to cultivate it carefully with the necessary know-how.
You can make Kombucha tea in your home at a really low cost. The entire preparation process is quite easily if you know what you’re doing. When you work clean and add the required substances in the right direction, there is no doubt that you will have an excellent Kombucha beverage. If you are following proven instructions, you can definitely produce a tasty and effective drink without any health risks involved.
How to make Kombucha
October 5, 2008
Kombucha drink has various beneficial effects on the human body, so it’s good to know how to make it. Some label it as the elixir of life. This sparkling tea should be consumed cold. It has a quite serious history, as there are evidence showing that it was first used two thousand years ago. Kambucha has a taste unmatched by no other tea, because it’s sweetened and then fermented. The fermentation process takes away much of the sugar and caffeine normally contained in kambucha. Due to its slightly sweet, slightly tart flavor, people either love it or leave it.
Here are the ingredients required to make the kombucha drink:
- 1 kombucha culture
- 2 litres of water
- 4 tea bags, or 4 teaspoons of tea (green, white, or black tea). Traditionally kombucha was made with black tea, but many people prefer green tea because of the higher levels of antioxidants; and green tea tends to stimulate the fermentation process and yield a finished batch of kombucha quicker than black tea.
- 150 grams of white sugar, or the equivalen amount of agave nectar
- 200 ml of kombucha from a previous batch, or if that’s your first time, start with 2 tablespoons of cider vinegar.
First of all, make sure all the ingredients are clean. Wash your hands thoroughly. Clean the jars and clean all the non-metallic implements. Everything must be extremely clean, because kombucha is indeed a living culture, a mixture of yeasts and bacteria, and it could be contaminated.
Start by preparing a pot of tea with the tea bags and leave it to brew for about 20 minutes. Add the sugar and mix it until it dissolves. At that point, you should add cold so that the level of the whole liquid can increase to 2 litres. The reason for adding cold water is in the fact that hot tea can kill the culture, since it contains living bacteria.
Most likely, this is the first time you will be making kombucha, so you probably don’t have a batch from previous times. If that’s the case, use the 2 tablespoons of cider vinegar as your starter. This is done, because the cider vinegar adds the acid environment the culture likes.
Take your scoby and slide it into the bowl, it doesn’t matter if it sinks or floats. If the scoby has a side with darker color, then put that side facing down into the tea. The brown bits are yeasts. Now cover properly the bowl with a tea towel.
The process of fermentation take between 5 to 14 days, depending on the temperature. When the kombucha is ready it should it should have a balanced taste, not too sweet or too sour.
It may seem easy easy but we recommend being guided by our video series and resources we created at the Kombucha Diet Program. A lot can go wrong so let us guide you!
Health Benefits of Kombucha
October 5, 2008
The kombucha culture has been used for thousands of years by the Asiatic people as a natural remedy for fatigue, nervous tension, signs of aging. Kombucha has so many benefits that once you read this article, you will start drinking kombucha tea everyday of your life. Kombucha is really helpful with diseases like arthritis, high blood pressure, eczema, digestive disorders and cancer, to name a few.
One must follow nature’s way. Hippocrates (370-260BC) lived in ancient Greece and he is considered as the founder of modern medicine. His practice was based on working with the balancing power of nature. Drugs actually weaken the body. Antibiotics have a number of side-effects. Hippocrates used the oldest form of treatment - herbalism. Since the pharmaceutical industry has become dependent on synthetic chemicals, their effectiveness in healing the human organism has been compromised. Therefore, we must turn back to natural components like kombucha. Generally, fermented foods and drinks (such as kombucha) are a cornerstone of healing your body and restoring your immunity.
Believe it or not, but the kombucha beverage should in fact be considered as something more than just a health drink, it’s a food source, unusually rich in nutritive properties. Just like in yoghurt, the bacteria are a great source of nutrition, but on top of that, kombucha has a wide range of organic acids, vitamins and enzymes that give it its value. It has the range of B vitamins, especially B1, B2, B6 and B12, which give the body with energy, help to process fats and proteins, and are vital for the normal functioning of the nervous system. There is also vitamin C contained in kombucha which is an immune booster and enhancer of vitality.
Kombucha tea is made from wild, airborne yeast and bacteria that are responsible for its fermentation process. People who drink kombucha report benefits such as enhanced wellbeing, improved energy levels and even weight loss. Further research has proven that kombucha even has anti-microbial effects against harmful bacteria like E. coli, a range of vitamins and minerals, and possibly anti-fungal properties as well. The starter bacteria and yeasts give kombucha its probiotic power, but they are also highly unregulated.
Kombucha therapy plays an important part in assisting the body to maintain properly its functions, by helping to ease some symptoms and giving us the energy and encouragement to continue to improve our health. Kombucha gives you power. But nevertheless, keep in mind that kombucha is not a miracle drink, a cure-all or a universal panacea of all ills. There is a range of factors that affects good health and they must be taken into consideration, such as diet, exercise, lifestyle, emotional outlook and psychological make-up.
FAQ About Kombucha
October 5, 2008
Kombucha is a relly interesting beverage, hence it’s no wonder why there are so many questions surrounding its use. If you are new to kombucha, then it will definitely be of good use to you to read the lines bellow.
What Is Kombucha?
Kombucha is turning out to be the new health drink in USA, as many people are now embracing it due to its taste and health benefits. Kombucha is a form of tea, but fermented using colonies of bacteria and yeast, a process which results in production of a various vitamins, amino acids, and mild acids including acetic acid found in vinegar. Kombucha can be produced by adding the right amount of bacteria and yeast cultures to black or green tea.
What Are The Benefits?
There are various benefits related to the consumption of kombucha. First of all, kombucha helps the liver detoxify, reducing the effects of various toxins in the body. So if you have been on an alcoholic ‘diet’ for several days, it’s a good idea to help your liver get back to normal by drinking plenty of kombucha every day. Kombucha also has immune boosting properties, and ability to fight a variety of health maladies such as cancer, arthritis.
Are There Any Concerns Regarding Kombucha?
There are some reports claiming that the consumption of kombucha might cause certain problems. One such concern is associated with the potential for Kombucha tea cultures to be contaminated with bacteria or fungi that cause disease, especially if the fermentation process takes place at home under less than sanitary conditions. Other health concerns relate to allergic reactions, adverse effects on the liver, and the potential for it to interact with medications that the person could be taking already.
How Can I Make A Kombucha Tea?
Traditionally, kombucha tea was made from sugar and black tea. But one older recipe calls for the use of sugar, elder berries, and rose hips. For a gallon size batch use 1 1/4 cup sugar and 3 teaspoons of elder berries and 3 to 6 teaspoons of rose hips. This will result in a very nice fruity kombucha drink with lots of vitamin C in it.
Can I Get Drunk From Kombucha?
As mentioned, kombucha is made out of fermented tea, so it contains certain amount of alcohol (0.5% to 1%), but can you get drunk from it? Well, you might, but take into account that considering the amount of alcohol contained in it, you will have to drink an entire gallon of kombucha to match the drinking a half can of beer. Or in other words, kombucha tea has the same amount of alcohol as a fermented piece of fruit.
What Does Kombucha Contain?
Kombucha contains a raange of vitamins and minerals, including - B1(thiamine) B2 (riboflavin), B3 (niacin), B5 (Pantothenic acid), B6 (pyridoxine ), B15 (pangamic acid), Biotin (Folic Acid), Choline, Inositol, PABA (para-amino benzoic acid), RNA (ribonucleic acid), Acetic acid, Caffeine, Citric acid.
When Should I Drink Kombucha?
Dr. Sklenar, a Kombucha pioneer from Germany, suggests that the first glass should be taken before breakfast on an empty stomach and the rest during the day after meals.
Can I Drink Kombucha Continiously?
It’s wise as it all types of medication and supplements to take a break from kombucha at least every 2-3 months.
All About Kombucha
October 4, 2008
Books written on the topic of Kombucha state that the first recorded use of Kombucha tea was during the times of the Chinese Empire of the Tsing Dynasty in 220BC. During that period, Kombucha was named “The remedy for immortality”, or “The Elexir Of Life.” There are actually 84 different names for the tea that can be made from it. Kombucha is the Germanized form of the Japanese name for the mushroom, and its now being used internationally. But rather than being a mushroom, it is a colony of yeast and bacteria.
You can make your own Kombucha tea. It’s really simple. If you can boil water, add sugar, and make some tea with it, you can definitely make Kombucha. On the Internet, you will be able to find complete Kombucha making kits with detailed guidelines of what to and what not to do. Depending on the tea used and the temperature it was brewed at, it tastes a bit like fizzy, something between an apple cider vinegar and champagne, although it is non-alcoholic.
It should be pointed out that none of the benefits of Kombucha have been evaluated by the Food And Drug administration, although thousands of people around the world have reported direct benefits from consuming Kombucha. Kombucha provides an effective way to detoxify the body, restoring the normal liver and kidney functions. A lot of people have reported a serious improve of energy levels and a feeling of well-being after drinking Kombucha. There are also folks who use it as a cure for hangovers. After regular use, some people notice an improvement in the quality of their skin or hair. The reasons for all those benefits are different and remain unexplained yet, but most will agree upon the fact that Kombucha does indeed make a difference in the lives of those that drink it regularly. Therefore, my advice to you would be to simply try it for yourself.
When undergoing a therapy with Kombucha, it’s important that you drink the first glass for the day in the morning, on an empty stomach, so that the variety of substances contained in Kombucha can be fully effective. Here is the comment made by German dr. Gunther: “One should drink Kombucha three times a day. Morning before breakfast, noon after food, and evening. It is known in pharmacology that absorption of certain active substances (e.g., certain fungicides) into the bloodstream or lymphstream is reduced if taken before meals. The small amounts of antibiotic substances contained in Kombucha are rendered especially effective when the beverage is taken in the morning on an empty stomach whereas, for example, the organic acids stimulate a better functioning of the digestive processes when the beverage is taken after the more ample midday and evening meals.”
Kombucha and Vinegar Making
October 4, 2008
There are different preparation techniques of the amazing Kombucha beverage. Vinegar is one of the easiest culture-products for home production. It can be prepared from fresh, non-alcoholic juices like a fresh fruit juice or even using cereal grains or honey. Of course, as you probably know, traditional vinegar is made out of fruit juice, most likely apple juice with the addition of a small-amount of non-pasteurized vinegar, because it contains some active substances. What you should definitely keep in mind is that the acetic acid contained in the juice requires a certain amount of oxygen, so that it can covert alcohol into vinegar.
The Kombucha mother culture is known as Scoby and you need it to produce the beverage. Here is one of the most popular Kombucha recipes. First you need a Scoby with 1 cup fresh Kombucha tea, that you should have from a previous batch. Then you will also need 8 cups of Green tea and 1/2 cup sugar, or you can use 2 table spoons of honey instead. A clean glass container is required to mix everything up in it. You start by pouring 8 cups of tea in the glass container. Then add the sweetener of your choice to the tea and let it cool down to room temperature. Now it’s time to add the Kombucha Scoby plus Kombucha tea from the previous batch. Mix things up and place a clean cloth over the mouth of the container and secure things up using a string. This whole mixture has to fermend at room temperature between 7 to 10 days
There is another interesting method of making Kombucha tea and it involves the addition of kefiran. Kefiran is a health-beneficial soluble of milk kefir grains and when it’s added to Kombucha, the resulting brew has a smooth taste. As a matter of fact, you will be amazed by how refershing the beverage will get, when the unique properties of kefiran are added into the mix. The Scoby that forms on the surface of the brew can get really thick in just a couple of days with a somehow different texture compared to the one you will get in the recipe above.
To make good Kombucha, you have to keep some things in mind. If you find any signs of contamination on the surface, get rid of the vinegar of Kombucha and obtain a new culture. You should never culture Kombucha or vinegar with a contaminated Scoby. Never culture vinegar or Kombucha near a rubbish bin to avoid contamination. Put a clean cloth over the mouth of the brewing vessel you use.
Kombucha - Elexir of Life?
October 3, 2008
The Kombucha has been widely regard for thousands of years now as the Elexir of Life. Although there aren’t that many scientific proofs to back up such claims, considering the large amount of people benefiting it from it, there has got to be something about Kombucha which makes it such a popular beverage. Although the use of Kombucha tea dates back two thousand years ago, it became a popular product for the masses just recently. It has a taste similar to no other, because it’s first sweetened and then fermented. The fermentation process neutralizes most of the sugar along with the caffeine, leaving just a hint of delightfully, vinegar-like taste. Brands producing Kombucha tea just keep popping up as this product is becoming the latest hot drink on the American beverage market. You should definitely try it, and most likely, you will get to enjoy it for its delightful and unusual taste along with its health benefits.
Kombucha is the word used to describe not only the drink itself, but also the fungus used to brew it. Kombucha contains less caffeine than a regular tea, since as it was already pointed out, it looses a certain amount of its caffeine during the fermentation process, as well as portion of the sugar. The true believers drink Kombucha every day based on the idea that they will be healthier and live longer. But, those claims are yet to be proven by scientists.
Kombucha is a substance similar to fungus, or better yet, a symbiotic colony of lactobacillus bacteria and yeast. According to the history facts concerning Kombucha, it was first used by the Qin (Tsin) Dynasty of China (221 B.C.E.). The name Kom-bu-cha comes from a Korean physician called Kom-bu, who was the first to introduce the beverage to the Japanese Emperor Ingyo in the year 414 C.E. as a drink with healing properties. After that, it became known as tea of Kom-bu.
The Kombucha culture is usually imported from China, Nepal and Siberia. The Kombucha tea is made by fermenting a given type of sweetened tea (it could be black tea, white tea, Oolong tea) with the special cultures of yeasts and the bacteria known as Kombucha mushroom. It’s not really a mushroom, but that’s how people call it because of its shape and color when it starts forming on top of the tea after the fermentation process. But the thing is that there are lot of different preparation methods and different cultures that can be used, that’s why there are so many different Kombucha teas, although the main ingredients in the final product is still pretty much the same. Once the beverage is finally made, it contains a certain amount of alcohol, acetic acid and ethyl acetate.
Continuous Brewing Method
October 3, 2008
Continuous Brewing is the easiest method for making Kombucha tea. All you need is a container that can hold up two gallons, 2 cups of starter tea (from your previous batch of kombucha, or if that’s your first time, use 2 tablespoons of cider vinegar, because cider vinegar adds the acid environment the culture likes), Kombucha Mushroom, 3-5 grams of loose leaf tea, 300 grams of sugar, 3 Quarts of fresh pure water.
Through the use of the continuous brewing method, you will get all the health benefits from all the nutrients contained in Kombucha. What’s more, you won’t have to do cleaning every week, you won’t have to remove or worry about the Kombucha mushroom and most likely, mold will not even form. And because you will be simply maintaining an already established ferment, the brew that you will produce is less likely to be influenced by wild bacteria or yeasts. What you should remember about the continuous brewing method for making Kombucha tea is that the initial phase is the most critical one, so it’s the phase in which it’s most likely for a batch to go in a bad direction, hence you should be really careful.
Only through continuous brewing of kombucha, you can get the complete variation of the whole range of nutrients and acids which are being produced constantly, but at the same time have a tendency to break down during the active ferment time. A popular Kombucha researcher named Mike Roussin suggests that the greatest variety of health benefits is achieved when fermenting at 80 degrees F for 7 days, and that the longer the ferment is allowed to proceed, the more beneficial acids can form. It’s interesting to note that some of these highly beneficial acids don’t even form until the 20th day of the fermentation process. These are the very same acids which are responsible for the detoxifying properties of Kombucha. The glucose content is at its highest level around the 9th day.
You should keep in mind that a longer brewing cycle (more than 23 days) doesn’t necessarily mean better end product, because it might actually reduce the total caffeine content or deplete the fermentable sugar, and at the end, you will probably get something that’s almost undrinkable. So lower temperatures and longer brewing times do not result in greater benefits.
Temperatures lower than 65 degrees F foster the wrong bacteria and yeasts and hence the good probiotics will become ineffective. It’s all about hitting the right balance in terms of temperature and length of brewing. The most important thing about Continuous Brewing is to keep the level of Kombucha tea that in taste and character is ideal for you.
Kombucha Books
October 3, 2008
There are a lot of different Kombucha books, but the common thing among them is that they all confirm the positive effects of the beverage. Kombucha books will help you make a better use of this ancient beverage. On the Internet, you can easily order tens of different Kombucha books, so in the lines bellow, we provide you with a brief review on the best ones.
Kombucha Tea for Your Health and Healing: The Most In-depth Evidence Available
This Kombucha book is authored by Alick Bartholomew and Mari Bartholomew. The publishing company is Gateway. This publication addresses the questions raised and the problems encountered by brewers of the fungus. It gives tips for more successful brewing and better results in using the brew. There are recipes for skin creams, for its use as poultices and in baths, and for helping animals. The book includes detailed case histories of people who have been helped with arthritis, multiple sclerosis, cancer, ME, high blood pressure, skin complaints, asthma and digestive problems. Doctors and other medical practitioners provide encouraging reports of their patients who have used this immunity-enhancing and de-toxifiying elixir. The book is well-written and all the information in it is well-laid out, making it an absolute must for anyone intersted in this amazing culture.
Kombucha: Healthy Beverage and natural Remedy from the Far East
A lot of readers refer to this book as the Kombucha Bible. The Kombucha Center Webpage says: “Gunther’s book is an excellent book that is the result of many years of studying Kombucha. This book is the original source of much of the current information on Kombucha.” This Kombucha book provides an excelleng in-depth loot at this incredible drink, although it’s probably a better source of information for people who are already familiar with the culture and its properties The author Gunter is one of the leading researchers on Kombucha.
Tea Fungus Kombucha: The Natural Remedy and Its Significance in Cases of Cancer and Other Metabolic Diseases
This book describes in 96 pages, the fungus, its history and its geographical spread, effects and contents. In Part II of the book it is proven why with cancer therapy in particular an antibiotic remedy has to be applied.
Kombucha, Rediscovered
Kombucha, Rediscovered is written by Klaus Kaufmann. This book is a chronicle of experiences and experiments. It includes an assortment of advice and trivia, historical and personal anecdotes. A practical guide to the preparation and healing benefits.
Kombucha, The Miracle Fungus
Authored by Harald W. Tietze, this Kombucha book explains numerous uses for the Kombucha culture, along with simple instructions. Those who wish to experiment with different medicinal herbal teas and creative uses beyond tea, will enjoy reading it.
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