gojo
09-16-2008, 11:16 PM
Hey yall health nuts!
I'm starting a new single brew of komubcha from which I make a continuous brew of kombucha for a constant source :rasta:
There are many claimed benefits to kombucha which is a synergistic mix of yeasts and bacterias, so far the only proven benefit I know it's antioxidants. But I personally believe there are many benefits to kombucha (a polyculture), I am much more energized after I drink it, I can concentrate better, etc. I really like how kombucha makes me feel after a week of drinking it. But there are is so far no proof it is beneficial for humans, though rodent trials have been promising (though I don't agree with testing on animals). In fact, it has injured humans before via contamination by harmful microbes.
In my next post I put up some picture and a few notes of how I try to limit contamination exposure.
Analysis of the Kombucha Ferment (http://happyherbalist.com/analysis_of_kombucha.htm) (with list and info on microbes in kombucha and what they do)
Kombuca 'library', good stuff: http://www.happyherbalist.com/index.asp?PageAction=VIEWCATS&Category=60
HERE (http://www.fungi.com/info/articles/blob.html) is Paul Stamets great monologue about kombucha, FDA, contamination, etc. (a must read!)
Also, I have been told by many people to buy the book "Kombucha: Healthy Beverage and Natural Remedy From the Far East", by Guenther Frank. It's the de-facto bible on kombucha.
Ingredients I'm using:
Organic "Ma-Chai" tea (black tea leaf, ginger, cardamom, black pepper, clove, rose petals and saffron)
Organic raw can sugar
All the directions to make single brew kombucha is HERE (http://www.happyherbalist.com/index.asp?PageAction=VIEWPROD&ProdID=129), and then info on continuous brewing HERE (http://www.happyherbalist.com/continuous_brewing.htm#Section_I)and how-to run a continuous brew HERE (http://www.happyherbalist.com/continuous_brewing.htm#Section_II). But please read about my method first...
Why continuous brew?:
Taste & Benefit - The Optimum Kombucha Brew. Continuous Brewing is the easiest and simplest way to make Kombucha Tea. All one needs is a 2 gallon or larger container. Other equipment, as shown on our left hand column, and explained below, make life simpler.
Follow the basic Kombucha Recipe. Once you have fermented your Kombucha tea to its proper level, all you have to do is to replace that which you drink with fresh sugar & tea mix. Adding new sugar and tea may be done each day, or every other day and sometimes on the third day.
Advantage of the Continuous Brewing Method is that the optimum health benefit of all the nutrients are readily available. There is no need to do weekly cleaning, no need to remove or worry about the kombucha mushroom, and mold is far less likely to form. Since you are simply maintaining a consistent established ferment, your brew is far less likely to be influenced by wild or airborne bacteria and yeasts. In kombucha fermenting, as in beer, wine or vinegar, the initial phrase, is the most critical and the most likely time a batch may go off in a unwanted direction.
Only Continuous Brewing of the kombucha allows the formation of the vast array of the many nutrients and acids that are constantly being produced and broken down throughout the active ferment time. Kombucha Researcher Mike Roussin indicated that at 80o F and 7 days the ferment has the greatest variety of health benefits. (vitamins, oxylic acid, etc) However, he also noted that the longer the ferment was allowed to proceed the more beneficial acids will have a chance to form. Some of these acids don't even appear until 14-21 days in the typical process. These acids are largely responsible for the detoxifying nature of Kombucha Tea and are the catalysts we seek in kombucha mushroom tea. Glucose content maximizes around the 8th or 9th day. This implies that gluconic acid production could not peak until after that point. Gluconic acid is the biggest single contributor to the detox effect. Where the typical Single Stage Method, in the hands of a brew master, may be able to develop a high level of a single nutrient or two, the Continuous Brew will always produce the widest range of all the nutrients possible.
The Organic Acids provided by Kombucha:
Glucuronic acid
The body's most important detoxifier. When toxins enter the liver this acid binds them to it and flushes them out through the kidneys. Once bound by glucuronic acid toxins cannot escape. A product of the oxidation process of glucose, glucuronic acid is one of the more significant constituents of Kombucha. As a detoxifying agent it's one of the few agents that can cope with pollution from the 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. Kombucha can be very helpful for allergy sufferers. Another by-product of glucuronic acid are the glucosamines, the structures associated with cartilage, collagen and the fluids which lubricate the joints. It is this function that makes Kombucha so effective against arthritis.
Lactic Acid
Essential for the digestive system. Assist blood circulation, helps prevent bowel decay and constipation. Aids in balancing acids and alkaline in the body and believed to help in the prevention of cancer by helping to regulate blood pH levels.
Acetic Acid
A powerful preservative and it inhibits harmful bacteria.
Usnic Acid
A natural antibiotic that can be effective against many viruses.
Oxalic Acid
An effective preservative and encourages the intercellular production of energy.
Malic acid
Helps detoxify the liver.
Gluconic Acid
Produced by the bacteria, it can break down to caprylic acid is of great benefit to sufferers of candidiasis and other yeast infections such as thrush.
Butyric acid
Produced by the yeast, protects human cellular membranes and combined with Gluconic acid strengthens the walls of the gut to combat yeast infections like candida.
I'm starting a new single brew of komubcha from which I make a continuous brew of kombucha for a constant source :rasta:
There are many claimed benefits to kombucha which is a synergistic mix of yeasts and bacterias, so far the only proven benefit I know it's antioxidants. But I personally believe there are many benefits to kombucha (a polyculture), I am much more energized after I drink it, I can concentrate better, etc. I really like how kombucha makes me feel after a week of drinking it. But there are is so far no proof it is beneficial for humans, though rodent trials have been promising (though I don't agree with testing on animals). In fact, it has injured humans before via contamination by harmful microbes.
In my next post I put up some picture and a few notes of how I try to limit contamination exposure.
Analysis of the Kombucha Ferment (http://happyherbalist.com/analysis_of_kombucha.htm) (with list and info on microbes in kombucha and what they do)
Kombuca 'library', good stuff: http://www.happyherbalist.com/index.asp?PageAction=VIEWCATS&Category=60
HERE (http://www.fungi.com/info/articles/blob.html) is Paul Stamets great monologue about kombucha, FDA, contamination, etc. (a must read!)
Also, I have been told by many people to buy the book "Kombucha: Healthy Beverage and Natural Remedy From the Far East", by Guenther Frank. It's the de-facto bible on kombucha.
Ingredients I'm using:
Organic "Ma-Chai" tea (black tea leaf, ginger, cardamom, black pepper, clove, rose petals and saffron)
Organic raw can sugar
All the directions to make single brew kombucha is HERE (http://www.happyherbalist.com/index.asp?PageAction=VIEWPROD&ProdID=129), and then info on continuous brewing HERE (http://www.happyherbalist.com/continuous_brewing.htm#Section_I)and how-to run a continuous brew HERE (http://www.happyherbalist.com/continuous_brewing.htm#Section_II). But please read about my method first...
Why continuous brew?:
Taste & Benefit - The Optimum Kombucha Brew. Continuous Brewing is the easiest and simplest way to make Kombucha Tea. All one needs is a 2 gallon or larger container. Other equipment, as shown on our left hand column, and explained below, make life simpler.
Follow the basic Kombucha Recipe. Once you have fermented your Kombucha tea to its proper level, all you have to do is to replace that which you drink with fresh sugar & tea mix. Adding new sugar and tea may be done each day, or every other day and sometimes on the third day.
Advantage of the Continuous Brewing Method is that the optimum health benefit of all the nutrients are readily available. There is no need to do weekly cleaning, no need to remove or worry about the kombucha mushroom, and mold is far less likely to form. Since you are simply maintaining a consistent established ferment, your brew is far less likely to be influenced by wild or airborne bacteria and yeasts. In kombucha fermenting, as in beer, wine or vinegar, the initial phrase, is the most critical and the most likely time a batch may go off in a unwanted direction.
Only Continuous Brewing of the kombucha allows the formation of the vast array of the many nutrients and acids that are constantly being produced and broken down throughout the active ferment time. Kombucha Researcher Mike Roussin indicated that at 80o F and 7 days the ferment has the greatest variety of health benefits. (vitamins, oxylic acid, etc) However, he also noted that the longer the ferment was allowed to proceed the more beneficial acids will have a chance to form. Some of these acids don't even appear until 14-21 days in the typical process. These acids are largely responsible for the detoxifying nature of Kombucha Tea and are the catalysts we seek in kombucha mushroom tea. Glucose content maximizes around the 8th or 9th day. This implies that gluconic acid production could not peak until after that point. Gluconic acid is the biggest single contributor to the detox effect. Where the typical Single Stage Method, in the hands of a brew master, may be able to develop a high level of a single nutrient or two, the Continuous Brew will always produce the widest range of all the nutrients possible.
The Organic Acids provided by Kombucha:
Glucuronic acid
The body's most important detoxifier. When toxins enter the liver this acid binds them to it and flushes them out through the kidneys. Once bound by glucuronic acid toxins cannot escape. A product of the oxidation process of glucose, glucuronic acid is one of the more significant constituents of Kombucha. As a detoxifying agent it's one of the few agents that can cope with pollution from the 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. Kombucha can be very helpful for allergy sufferers. Another by-product of glucuronic acid are the glucosamines, the structures associated with cartilage, collagen and the fluids which lubricate the joints. It is this function that makes Kombucha so effective against arthritis.
Lactic Acid
Essential for the digestive system. Assist blood circulation, helps prevent bowel decay and constipation. Aids in balancing acids and alkaline in the body and believed to help in the prevention of cancer by helping to regulate blood pH levels.
Acetic Acid
A powerful preservative and it inhibits harmful bacteria.
Usnic Acid
A natural antibiotic that can be effective against many viruses.
Oxalic Acid
An effective preservative and encourages the intercellular production of energy.
Malic acid
Helps detoxify the liver.
Gluconic Acid
Produced by the bacteria, it can break down to caprylic acid is of great benefit to sufferers of candidiasis and other yeast infections such as thrush.
Butyric acid
Produced by the yeast, protects human cellular membranes and combined with Gluconic acid strengthens the walls of the gut to combat yeast infections like candida.