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BTD Forums  /  The GenoType Diet  /  Kombucha devotees?
Posted by: Beachgirl, Sunday, October 9, 2011, 3:36am
I just bought my first bottle of GT's organic raw Kombucha.  I know many of you love it & brew it yourselves & I'm just wondering if you loved it right off the bat or if you had to become accustomed to it?  I got the citrus flavor (no avoids) and it kind of tastes like lemon flavored vinegar.  It's not disgusting, I'm just not sure I love it. (or like it!) I'm determined to drink it & give it a go.  I'm also curious, what sort of health benefits everyone has seen from it?  I know it's loaded with lots of B vitamins & it's supposed to be a great antioxidant, but I'd love to hear some firsthand experiences with it.  
Posted by: passionprincess, Sunday, October 9, 2011, 4:32am; Reply: 1
Being Asian, when I got my first whiff of GT's (original), I could smell a bit of "fermented foods" such as fermented soy bean paste, natto-ey type of smell. I overfermented my water kefir recently (no big loss, just has more of a vinegary taste and more potency) and it had that smell. It is very slight so unless you know what you are trying to look for in the smell, you might not notice it.

I "forced" my first two gulps and became addicted to it later on. I started to "miss" it after finishing my first bottle.

Now, I rotate between water kefir and kombucha (since kombucha takes longer to brew) and feel funny when I do not drink both.

It is 12:30 a.m. and I dropped by my apartment (2 miles from school) to pour some water kefir into glass bottles and bring to school. I am pulling an all nighter at the library and am craving compliant foods. The junky processed stuff was not doing much for me. So, I am trying to make do with "raw" diamonds such as fresh fruits and veggies... and foods that do not need preparing that I can eat from the package like cheese.
Posted by: Beachgirl, Sunday, October 9, 2011, 4:41am; Reply: 2
PP, I'm sure that the diamonds will help flush that junk food right out!  Also, did you get a headache the first time you drank Kombucha?  I only managed about a 1/4 of the bottle & about 15-20 mins later, I got a headache.  I'm not sure if it's from the alcohol in it or not, as I don't drink alcoholic beverages at all.
Posted by: passionprincess, Sunday, October 9, 2011, 4:49am; Reply: 3
I actually had the runs, a mild headache, sinus ache, and felt a bit "drunk". I was in the middle of a candida cleanse when I drank kombucha. Kombucha is supposed to kill candida... so all my symptoms were from the candida dying off.

After the candida cleanse, I do not experience anything from drinking kombucha except feeling nourished and hydrated. I find it much better at hydrating than water.
Posted by: Beachgirl, Sunday, October 9, 2011, 5:23am; Reply: 4
That's interesting!  I got the headache & a little bit of an upset tummy & maybe felt a bit of a buzz.  I would not be surprised if I have candida as well.  I haven't done the spit test yet, but between the prednisone & antibiotics I was just on, I'm sure I've got all kinds of undesirables in my gut.
Posted by: passionprincess, Sunday, October 9, 2011, 5:30am; Reply: 5
prednisone, abx, asthma, and sinus meds were what did it for me. once the candida cleared, though... no more asthma, sinuses, or allergies. i am actually quite amazed. i had allergies since i was about 7ish.

Quoted from Beachgirl
That's interesting!  I got the headache & a little bit of an upset tummy & maybe felt a bit of a buzz.  I would not be surprised if I have candida as well.  I haven't done the spit test yet, but between the prednisone & antibiotics I was just on, I'm sure I've got all kinds of undesirables in my gut.


Posted by: Beachgirl, Sunday, October 9, 2011, 6:31am; Reply: 6
Wow!  That's great info, PP!  I'll have to do the spit test & then start conquering the candida if it's positive.  I will stick with the kombucha & see if it helps.  Thanks for the insight!
Posted by: Drea, Sunday, October 9, 2011, 1:15pm; Reply: 7
If you have time for a novel or just want to jump into the conversation, Beachgirl (are there beaches in Nevada? LOL), come join us on the Water Kefir & Kombucha Adventures thread.
Posted by: Beachgirl, Sunday, October 9, 2011, 6:45pm; Reply: 8
Drea, sadly no, Nevada's pretty beach free.  I'm Beachgirl because I'm dreaming of leaving the desert & heading to the beach one day!   ;D  A girl can dream, right?  I knew there was a Kombucha thread... I just had a hard time finding it last night.  Thanks for the link!
Posted by: angel, Sunday, October 16, 2011, 5:04am; Reply: 9
It took me about a month to drink two-three bottles of buch. It gave me headache and made me ache, yes detox reaction and candida. I know in the long run it may heal and keep certain familial disease at bay so I will drink it. I have to try the water kefir again. It was a little bit to get past the 'pabst blue ribbon' smell. I tried making buch but I suspect my kitchen had too much going on it  it. With milk keifr and all. I am now drinking 5-6 bottles a week and I order once a month wholesale thru my coop. about a $1 cheaper than the health food store. There can  be a 'buzz' but for me it is not an alcohol buzz, more of an energetic feel and the clean feeling. Somewhat like after drinking a cup of yerba mate. I get the same lift. I am glad PP and Drea are doing so well with I hope in my new home I can too.  
Posted by: PCUK-Positive, Thursday, May 9, 2013, 12:36pm; Reply: 10
I have just picked up my first Kombucha culture to make my own. Very decent chap gave me some for free.

So looking into all that you need to know to make your my first batch.

Kombucha is a Swami super-food Diamond for me and DD but surprisingly an avoid for DW

go figure, I'll update her swami and see if it changes to a neutral or a beneficial
Posted by: Averno, Thursday, May 9, 2013, 2:44pm; Reply: 11

PC, keep us posted on how it turns out-- I'd like to give it a try, but don't know where to start.

I absolutely love Kombucha. It really seems to help me with certain digestive and hypo-glycemic problems, even though my swami only rates it neutral. Also surprising to see mentioned the "buzz" factor. I thought I was imagining this! And because my initial reaction to it was also a headache and bellyache (but soldiering on, that part disappeared after a few evenings) I'm curious now about the candida connection and why my GI seems to like it so much.
Posted by: PCUK-Positive, Thursday, May 9, 2013, 3:10pm; Reply: 12
there seems to be a detox reaction at the start maybe even for a few weeks some say.

some use distilled water, some sear by lipton tea, although mine will be green tea.

also people swear by using white sugar, i will be using cane sugar.

first off i need a big glass container which i don't have....
Posted by: PCUK-Positive, Thursday, May 9, 2013, 5:14pm; Reply: 13
Goodness, i never knew the health benefits of Kombucha, been reading about it all afternoon. amazing.

shame i didn't get into it a bit earlier on in the blood type journey. I suppose it was all a bit daunting. but like everything once you get an interest and actually just do it, it's not that hard. to do.

I haven't actually started yet as i can get hold of a gig enough glass jar!! what is it with the uk and it's fear of wide mouth glass jars.

Posted by: chrissyA, Thursday, May 9, 2013, 5:54pm; Reply: 14
I loved it right off :) My first impression was of hard cider, which interestingly, I don't care for...

The first time I drank a bottle it gave me gas, but only the first time. I attribute that to the battle between good and evil bacteria in my system - seems like the evil was defeated - without much of a fight, I might add.

But for me, the most amazing effect has been that it has cleared up my rosacea. Completely. Gone without a trace ;D When I go out of town and don't drink any kombucha for several days, my rosacea reappears as if by magic. As soon as I'm back home and have it every day again - gone!

I'd go broke if I had to buy a bottle for everyday, so I make my own - it's almost free. I'd be shocked if it were more than 50cents a gallon :o
Posted by: Dianne, Thursday, May 9, 2013, 8:41pm; Reply: 15
Been making our own for almost 2 years. We each drink at least 16 oz daily to which we add juiced ginger. I juice lots of ginger for a few months and freeze in weekly portions. The spleen has an affinity for ginger.

Consume more on a hot summer's day. I make it with green or oolong tea. The oolong is especially nice.  :)
Posted by: PCUK-Positive, Friday, May 10, 2013, 11:58am; Reply: 16
How about some actual methods of preparing Kombucha amd other tips?
Posted by: Dianne, Friday, May 10, 2013, 12:36pm; Reply: 17
Quoted from Drea
If you have time for a novel or just want to jump into the conversation, Beachgirl (are there beaches in Nevada? LOL), come join us on the Water Kefir & Kombucha Adventures thread.


This information required for making kombucha is contained in the above thread that Drea posted the other day.  :)
Posted by: PCUK-Positive, Friday, May 10, 2013, 1:19pm; Reply: 18
ta oxo
Posted by: PCUK-Positive, Friday, May 10, 2013, 1:45pm; Reply: 19
started reading that thread looks great but it's a long one and has a lot about kefir in it which is confusing me.


I am going to buy a book on the subject, seems important enough can anyone recommend and books they have read please?
Posted by: chrissyA, Friday, May 10, 2013, 2:58pm; Reply: 20
policychecker - This is a sight I found to be very comprehensive...

http://www.foodrenegade.com/how-to-brew-kombucha-double-fermentation-method/

Also, if you want to make your own SCOBY, it's very easy... :)

http://chinese.food.com/recipe/kombucha-scoby-to-start-your-own-kombucha-brew-359720
Posted by: Ribbit, Sunday, May 12, 2013, 11:53pm; Reply: 21
I make kombucha and I drink it by the quart.  I was "warned" that I should start slow and build up, but I didn't.  I just started making it and drinking it and I never herxed, never detoxed, never nothing.  I haven't seen any health benefits whatsoever, but I like the flavor, so I drink it.
Posted by: 46840 (Guest), Monday, May 13, 2013, 1:40am; Reply: 22
I love kombucha and have made it myself for about a year. The websites I used a lot for advice for getting started are:

Kombucha Kamp http://www.kombuchakamp.com/
Cultures for Health http://www.culturesforhealth.com/kombucha

I originally got my SCOBY at the local food co-op. I have 2 continuous brews going. I haven't had any kombucha for about a month, because I thought I had candida overgrowth, but I just started seeing a different naturopath and she believes the problem was actually my diet and got me started on BTD. So I'm going to start brewing again.

In addition to continuous brewing (see Kombucha Kamp for details), one recommendation I have is to try doing secondary brewing. Use swing-top bottles like these:
http://www.specialtybottle.com/swingtopbottlesmi.aspx
I get mine at the local hardware store, but they are available online at various places. After my kombucha's initial ferment is done, I put it into the swingtop bottle and add fruit/flavorings for secondary ferment. Normally, I add frozen berries. I also really like dried elderberries with lavender. Kombucha Kamp has a lot of ideas. It's very important not to add flavors to the initial ferment--you will disrupt the SCOBY.

I think brewing kombucha is incredibly easy. In the year I've been doing it, I've never had a single problem.
Posted by: PCUK-Positive, Tuesday, May 14, 2013, 5:45pm; Reply: 23
I am wondering whether i should be trying to produce organic preservative free wine in the the same room as a kombucha tea.


i turn a ozone generator on while racking the wine but with now sulphites in the room i wonder if I'm asking for trouble.

anyone done or doing the same?
Posted by: Drea, Wednesday, May 15, 2013, 3:26am; Reply: 24
I made kombucha for several years, but as I live alone, I couldn't drink enough kombucha AND water kefir. I much prefer the water kefir, so that's what I'm focusing on. I made two 2.5 gallon batches of kombucha that turned to vinegar because I couldn't keep up with it. I use the vinegar for my hair and I gave away a lot of it! I have the scobies in their hotel, waiting for that time when I feel like I have more time...

Feel free to ask any questions, PC, and I'll give you any tips I can. I realize the other thread is long...which is why I started another thread for my new milk kefir adventure!
Posted by: PCUK-Positive, Saturday, May 18, 2013, 5:27pm; Reply: 25
Thanks Drea, slowly reading the through the other thread too...

I tasted mine again today and it was very pleasant but less sweet so i took the scoby out and filled two swing top bottle with it (minus two cups for next batch.

one bottle with a few raspberries in the bottom and the other one with blueberries at the bottom. i have the next batch of tea cooling and will then have two on the go next time which should give me about 4 litres of pure kombucha in a week. i think 4 litres a week should do us.

to be honest i can't believe it is so simple and so easy to do. perhaps it gets more difficult ;)

excited to see how the fissing works. do i need to pop the bottle every few days or leave it for a week?
Posted by: Drea, Sunday, May 19, 2013, 6:13pm; Reply: 26
Nope! It doesn't get more difficult...as long as you remember to make the tea ahead of time, it's pretty darn easy! You may want to check out doing a continuous brew, which allows you to siphon off 10% of the brew per day, adding more sweet tea after each siphon...there are lots of sites with information about it, but I like this one: The Happy Herbalist. :D
Posted by: PCUK-Positive, Sunday, May 19, 2013, 9:03pm; Reply: 27
yeah that's sounds like the way to go, read a few books on it now but can't afford a continuious brew porcelain thing and that's the only one i would use or a glass one. as the song says "money's to tight to mention" lol
Posted by: PCUK-Positive, Monday, May 20, 2013, 1:08am; Reply: 28
My partners swami has kombucha listed as an avoid, she is an typical explorer why would this be i was wondering.

she is a Fructose mal absorber could it be that?
Posted by: Drea, Monday, May 20, 2013, 1:20am; Reply: 29
What is her rating for black tea?
Posted by: 46840 (Guest), Monday, May 20, 2013, 5:40am; Reply: 30
Drea, I don't even make the tea ahead of time. I measure out 4 cups of water, heat about a cup of that, add sugar and teabags to the hot portion, steep, then remove teabags. Then I combine the tea with the water and it's a fine temperature to add to the continuous brew with SCOBY.
Posted by: PCUK-Positive, Monday, May 20, 2013, 10:55am; Reply: 31
Partners rating for all black tea is avoid also.

43 % Explorer Enhance Ubiquinylation

SWAMI Xpress has identified several additional dietary factors which it has integrated into your program:

Diet Emphasis: Synthesis of GTD and BTD Food Values

SWAMI Xpress has chosen to build your diet plan around a synthesis of The GenoType Diet and Blood Type Diet food values.

Emphasized and Deemphasized Nutrients

SWAMI Xpress has chosen to further tailor the diet to your unique needs by emphasizing and deemphasizing food containing certain key nutrients. These include:

Foods considered high in these ingredients received Strong Deemphasis - Allergen

Foods considered high in these ingredients received Moderate Deemphasis - High in pesticide residue

Foods rich in these ingredients received Strong Emphasis
Good Elimination Food
Omega 3 to Omega 6 Ratio Good

Foods rich these ingredients received Moderate Emphasis
Butyric Acid
Folic acid
Pantothenic acid
Posted by: jaff77, Monday, May 20, 2013, 12:09pm; Reply: 32
Quoted from chrissyA


But for me, the most amazing effect has been that it has cleared up my rosacea. Completely. Gone without a trace ;D When I go out of town and don't drink any kombucha for several days, my rosacea reappears as if by magic. As soon as I'm back home and have it every day again - gone!

I'd go broke if I had to buy a bottle for everyday, so I make my own - it's almost free. I'd be shocked if it were more than 50cents a gallon :o


chrissyA: how do you take kombucha? Any other cultured vegetables or probiotics?
I have skin problems (seb derm) and IBS too (maybe SIBO)
If I buy it, with green tea? black tea? ...
Thanks
I've seen the light with your post  :)
Posted by: Drea, Monday, May 20, 2013, 12:26pm; Reply: 33
Quoted from 46840
Drea, I don't even make the tea ahead of time. I measure out 4 cups of water, heat about a cup of that, add sugar and teabags to the hot portion, steep, then remove teabags. Then I combine the tea with the water and it's a fine temperature to add to the continuous brew with SCOBY.


Great idea! I was doing something similar in a larger batch.
Posted by: Drea, Monday, May 20, 2013, 12:29pm; Reply: 34
PC, if your partner has black tea as an avoid, it probably explains the rating for kombucha, since it's commonly made with black tea.  I've successfully made kombucha with green tea and agave.  Both black tea and kombucha are neutrals for me.
Posted by: PCUK-Positive, Monday, May 20, 2013, 1:03pm; Reply: 35
You think it's a simple as that, i make it with green tea only as i have black tea as an avoid, yet kombucha is a diamond for me.

i use organic green tea bags and also a bit of senscha.

i have a routine now that i make a batch of tea and leave it to cool over night the next day i bottle my brew and add the scoby to the new batch (same type of container. them i brew some more and do the same the next day with my second brew. then i wash the spare container and keep it out of the way until next week.

I do really fancy the idea of a continuous brew though. but the pot cost £160 which if i had would be spent on DD. lol

i wonder how easy it is to drill a whole in one of my cookie jars to put a sprig-et thing into it and make my own for a few pounds.

i shall be goggling that shortly ;)

this is the jar i use and was thinking about drilling into. £6.25 to see if it breaks lol

http://www.ikea.com/gb/en/catalog/products/40112543/
Posted by: PCUK-Positive, Monday, May 20, 2013, 1:26pm; Reply: 36
some ideas for continuous brew container. note that metal and plastic etc are no ideal neither is glase as it has lead in it as has crystal glass by the way. i suppose you could take the metal spigot off and replace with a plastic or other type.

http://www.vintagewonderland.co.uk/archives/1325

http://www.atwestend.com/Catalogue/Entire-Catalogue_2/glass-drink-dispenser-with-spigot_2.html

http://www.infused-vodka.com/

I read that a wooden continuous brew container was okay, I wonder how realistic that is?
Posted by: PCUK-Positive, Monday, May 20, 2013, 1:32pm; Reply: 37
On a roll here by buying a drinks dispenser instead of a "kombucha Container" you save a fortune lol

http://www.ebay.co.uk/itm/GLASS-BEVERAGE-DISPENSER-MINI-MASON-JAR-1-GALLON-Brand-NEW-Gift-Boxed-/330925919727?pt=LH_DefaultDomain_0&hash=item4d0cb8cdef
Posted by: ABJoe, Monday, May 20, 2013, 4:14pm; Reply: 38
Quoted from PCUK-Positive
I do really fancy the idea of a continuous brew though.

i wonder how easy it is to drill a whole in one of my cookie jars to put a sprig-et thing into it and make my own for a few pounds.


Here are instructions for drilling glass...
http://www.turnstylevogue.com/2012/05/diy-how-to-drill-holes-in-glass/

In your case, you'll need a way to constantly pour water onto the drilling area since the jar is curved and the water will flow away from the drilling, rather than stay there...
Posted by: Drea, Monday, May 20, 2013, 4:29pm; Reply: 39
Quoted from PCUK-Positive


I bought my continuous vessel from the Happy Herbalist, but I don't live over seas. Shipping might be prohibitive...

I'm all for saving money! ;)
Posted by: PCUK-Positive, Monday, May 20, 2013, 5:33pm; Reply: 40
my secondary fermenting bottle has a scoby in it after a day and a half. perhaps I'm too efficient at this lol. it seems my particular scoby like blueberries more than raspberries as there is no baby scoby in the raspberry bottle.
Posted by: chrissyA, Monday, May 20, 2013, 5:54pm; Reply: 41
Hi jaff77 I hope I can help you!

As far as cultured veg goes, I do eat it regularly, but don't notice any difference in my skin when I go without, whereas, with the kombucha, my rosecea returns within several days.

This is the website I used to learn the process, I found it to be very comprensive. The only thing I do differently is, I use three green tea bags and one bag of black tea - I read on one site that black tea contains a chemical that the SCOBY requires, which green tea doesn't have. Plus, kombucha is listed as neutral on my SWAMI, so I'm hoping that if I make it with green tea it it may have more beneficial components.

http://www.foodrenegade.com/how-to-brew-kombucha-double-fermentation-method/

Sometimes I add fruit juice and do the "double fermentation" but more often I just bottle it plain - I don't care for sweet beverages, and I just really like it plain. But I can't tell any difference with my skin depending on which "flavor" I consume.

If you plan on continuing to buy it at the store, I don't know if I can offer any suggestions, other than if you like the green tea brew, the manufacturer would be able to feed the SCOBY with black tea as needed to keep it happy. So, the green tea brew would be my prefrence, personally.

On another note... People who have Type A blood have a tendency to SIBO because our immune systems are so accomodating. Although, here in the US, our foods are hyper-clean, whereas, in Spain, your foods are far less processed than ours - and as I like to say, all processing does is process out the good stuff!   :-/

Feel free to PM me with any further correspondence if you care to...

Congratulations on your Rafa Nadal and I look forward to cheering him on during the French Open!!! I like to believe that he's as nice of a guy as he appears to be   :)
Posted by: PCUK-Positive, Thursday, May 23, 2013, 2:06pm; Reply: 42
after about a week my secondary fermentation has become sparkling, and tastes so subtly nice. wish the new one would hurry up.

i can see why everyone realises they need to make more of the stuff.

i can see me drinking this instead of so fruit juice which is becoming un affordable by the day

another step to health that i would never have heard of before i came across in on my swami list.

though it was a judo hold before that ;)
Posted by: chrissyA, Thursday, May 23, 2013, 8:58pm; Reply: 43
Quoted from PCUK-Positive

i can see why everyone realises they need to make more of the stuff.


(wink)
Posted by: Lin, Thursday, May 23, 2013, 11:54pm; Reply: 44
I just got a small batch of Kombucha with mushrooms from the Acupuncturist I go to, and am in the process and eagerly waiting for it to be ready.
I am hoping it will  help my small intestines :)
Lin
Posted by: prunella, Sunday, May 26, 2013, 8:34pm; Reply: 45
Just to confuse things:
I am an O explorer with black tea as an avoid. Green tea is a diamond.
Kombucha is a neutral for me.

I really must start to make my own kombucha, but want to do it when I will not be away from home for an extended period. How long can you leave it? I assume a cooler temp would keep it from fermenting too quickly.
Posted by: PCUK-Positive, Sunday, May 26, 2013, 9:25pm; Reply: 46
Quoted from prunella
Just to confuse things:
I am an O explorer with black tea as an avoid. Green tea is a diamond.
Kombucha is a neutral for me.

I really must start to make my own kombucha, but want to do it when I will not be away from home for an extended period. How long can you leave it? I assume a cooler temp would keep it from fermenting too quickly.


cooler would slow it down but it can be kept for something like 6 weeks i read recently.

you can get them to hibernate and all sorts of things.

Posted by: Mrsnormal, Monday, May 27, 2013, 1:28am; Reply: 47
I've been making Kombucha for several months and now fermented lemonade and fermented ginger ale.  

I'm kicking my soda habit with these yummy good-for-me drinks.  I have two gallon jars of kombucha going at all times.  

Just picked up a case of german beer bottles with the spring tops at a yard sale for $4!! :)

All of these drinks PLUS my raw milk have greatly helped with my IBS-C issues!
Posted by: Lola, Monday, May 27, 2013, 4:04am; Reply: 48
hi mrs n,
welcome and let us know your bloodtype :)
Posted by: jaff77, Wednesday, June 26, 2013, 11:46am; Reply: 49
Hi, I've been drinking Kombucha for two weeks and my tongue is getting white.
Is it a good or a bad sign?
It means detoxing?
Or it means yeast overgrowth?
Thanks
Posted by: PCUK-Positive, Wednesday, June 26, 2013, 1:39pm; Reply: 50
I have been making Kombucha now for a few months and My DD is loving the stuff as she now has "fizzy Drinks" which she was never able to Drink before. her favourite is Pomegranate.
Posted by: PCUK-Positive, Friday, June 28, 2013, 2:33pm; Reply: 51
I have been saving my green tea bags each week and using them to make kombucha tea and just adding a couple of new green tea bags.

seems like a good idea but can anyone think of a reason that it's not so smart as no one else seems to do it.


"I make it look easy, cause is it is to me ;)
Posted by: chrissyA, Friday, June 28, 2013, 4:42pm; Reply: 52
Once the tea has been steeped, the leftover leaves will be bitter, also the stuff that makes it so good for you has been depleted  :-/
Posted by: Jonayla, Friday, June 28, 2013, 6:03pm; Reply: 53
I enjoy kombucha, but I've never heard of water kefir.  I'll have to ask my mom about that.  She makes her own Kombucha and Kefir.  I know the Kombucha is just basic black tea, and I think the Kefir is made from... no I can't remember at all.

When we lived together I drank it every day and felt great.  I still drink it when I visit, but I can't drink as much because of the "drunk" feeling since I'm not used to it.

I'll admit, the first couple times I did have to really force it down, but it was fantastic after a little bit
Posted by: Drea, Friday, June 28, 2013, 7:23pm; Reply: 54
Quoted from Jonayla
I enjoy kombucha, but I've never heard of water kefir.  I'll have to ask my mom about that.  She makes her own Kombucha and Kefir.  I know the Kombucha is just basic black tea, and I think the Kefir is made from... no I can't remember at all.

When we lived together I drank it every day and felt great.  I still drink it when I visit, but I can't drink as much because of the "drunk" feeling since I'm not used to it.

I'll admit, the first couple times I did have to really force it down, but it was fantastic after a little bit


I make dairy kefir and water kefir on a regular basis. Water kefir is made with sugar water and water kefir grains and dairy kefir is made with dairy kefir grains and (usually) dairy. Yemoos.com has a lot of great information on all things scoby...

Posted by: PCUK-Positive, Friday, June 28, 2013, 8:21pm; Reply: 55
Quoted from chrissyA
Once the tea has been steeped, the leftover leaves will be bitter, also the stuff that makes it so good for you has been depleted  :-/


I thought that its was the bitter bit that the scooby liked to eat and convert to  healthy stuff for us?
Posted by: deblynn3, Friday, June 28, 2013, 8:29pm; Reply: 56
Quoted from PCUK-Positive
I am wondering whether i should be trying to produce organic preservative free wine in the the same room as a kombucha tea.


i turn a ozone generator on while racking the wine but with now sulphites in the room i wonder if I'm asking for trouble.

anyone done or doing the same?


I'm still on page one of this thread, but no the yeast can mix. (air born)
Posted by: deblynn3, Friday, June 28, 2013, 8:36pm; Reply: 57
Quoted from PCUK-Positive


I'm running through the thread as fast as can, so forgive me if I'm talking out of turn make sure there is no rubber inside the jar. The kombucha  will eat it and mix with your tea.
Posted by: PCUK-Positive, Friday, June 28, 2013, 11:19pm; Reply: 58
Quoted from deblynn3


I'm running through the thread as fast as can, so forgive me if I'm talking out of turn make sure there is no rubber inside the jar. The kombucha  will eat it and mix with your tea.


I am happy at the moment with my 4 large 3.6 litre jars which ferment for 3 weeks each so i get about 2.5 litres a week to secondary ferment for another week.

From next week i start to get the output of several weeks work. then a regular 2.5 litres or slightly more each week. i also have a scooby hotel that is begining to establish. these are in readiness for our chickens that i am building a shed for later in the summer.

my kombucha is now not just as sweet as before which is better for us all too. seems to be so much more forgiving if yo leave it for 3 weeks in stead of one week.

Posted by: Possum, Saturday, June 29, 2013, 1:00am; Reply: 59
Quoted from PCUK-Positive
I am wondering whether i should be trying to produce organic preservative free wine in the the same room as a kombucha tea.
i turn a ozone generator on while racking the wine but with now sulphites in the room i wonder if I'm asking for trouble.
Quoted from PCUK-Positive
My partners swami has kombucha listed as an avoid, she is an typical explorer why would this be i was wondering.

she is a Fructose mal absorber could it be that?
Hmmm these would be the reasons I would avoid it too :-( That & the sulphites??!! I had a very bad skin reaction when I tried water kefir, so despite enjoying both, am too scared to try again??!!
Posted by: Possum, Saturday, June 29, 2013, 1:07am; Reply: 60
Quoted from jaff77
Hi, I've been drinking Kombucha for two weeks and my tongue is getting white.
Is it a good or a bad sign?
It means detoxing?
Or it means yeast overgrowth?
Thanks
Good question... I know my tongue usually only goes white after I eat too much dairy which is an avoid...

Posted by: sunnyside, Sunday, June 30, 2013, 1:41am; Reply: 61
Sugar is used making kombucha.
Does Kombucha affect blood sugar?

Sugar is avoid and I am prediabetic.

I wish I can have it instead of red wine this diamond kombucha.
Posted by: ABJoe, Sunday, June 30, 2013, 2:14am; Reply: 62
Quoted from sunnyside
Sugar is used making kombucha.
Does Kombucha affect blood sugar?

Sugar is avoid and I am prediabetic.

I wish I can have it instead of red wine this diamond kombucha.

I think the yeast feeds on the sugar.  

If SWAMI says Kombucha is a diamond food, then I would trust that rating...  
Posted by: ABJoe, Sunday, June 30, 2013, 2:18am; Reply: 63
Quoted from jaff77
Hi, I've been drinking Kombucha for two weeks and my tongue is getting white.
Is it a good or a bad sign?
It means detoxing?
Or it means yeast overgrowth?
Thanks

jaff,
It is often difficult to know whether it is a good or bad sign until you know whether it ultimately goes away on its own...  You may want to reduce your intake to moderate the effects or support the liver / kidneys to make sure the body continues to maintain proper elimination, etc...
Posted by: yaeli, Sunday, June 30, 2013, 4:11am; Reply: 64
The inital portion of kombucha tea is 1/2 a cup daily.

Later one my up to 1/2 a cup twice daily, but no more than 1/2 a cup x 3 daily.
http://ravenrocks.org/Index/Kombucha/KT_recipe.html

The level of alcohol is quite low, 0.5 to 3%. One brand was found to contain 4.2% though.
http://www.motherjones.com/blue-marble/2010/11/kombucha-really-good-you

Posted by: sunnyside, Sunday, June 30, 2013, 1:56pm; Reply: 65
Yareli thank you for the link.

I was not really looking for alcohol content but yogurt and kiefer are avoid and black dot.
Even though red wine is super food I have an issue with pancreas.

I miss a glass of red wine after dinner and was looking for any substitute.
I am going to start with bottle from store.

There are a lots of good info making your own but I am concerned for contamination reading the link.
Posted by: Ribbit, Sunday, June 30, 2013, 7:19pm; Reply: 66
I don't spend much money on jars to make kombucha.  I get great big pickle jars, take the pickles to an pot-luck event so they're all eaten up, and then send the jars through the dishwasher several times.  Incidentally, I use those jars for food storage as well.  They work great to get bulk rice, granola, etc. out of contact with plastic.

I tried those special bottles with a rubber seal topper on them, but they broke. Repeatedly.  I shattered about four of them and had nasty messes to clean up before I went back to quart Mason jars.
Posted by: chrissyA, Wednesday, July 3, 2013, 3:27pm; Reply: 67
Quoted from PCUK-Positive
I thought that its was the bitter bit that the scooby liked to eat and convert to  healthy stuff for us?


The SCOBY primarily eats the sugar.

I've never heard of anything reccomending to re-use tea leaves. Try it and see if your SCOBY likes it  ??)
Posted by: PCUK-Positive, Wednesday, July 3, 2013, 7:30pm; Reply: 68
I have the scooby is as happy as larry. ;) I am using the used tea bags mainly for the scooby appart hotel that I have built for them, spoiled rotten lol
Posted by: chrissyA, Thursday, July 4, 2013, 1:27pm; Reply: 69
As long as "SCOOBY" is happy... ;)
Posted by: PCUK-Positive, Thursday, July 4, 2013, 10:42pm; Reply: 70
I made a batch of secondary lemon juice, ginger and blueberries today.

per one litre of kombucha (or just less to leave room in the bottle ;)

3 tables spoons of organic lemon juice plus a 1 lemon's zest per litre

about 1/2 a thumbs of ginger cut into match stick size plus about 5 blue berries.

my scoobies are producing about 2.3 litres od kombucha each week now, i have three on the go so it's roughly three weeks brewed. then i secondary ferment for about another week then refrigerated.
Posted by: chrissyA, Friday, July 5, 2013, 2:55pm; Reply: 71
Sounds delish (drool)
Posted by: jaff77, Friday, July 19, 2013, 8:18am; Reply: 72
Can kombucha make hemorrhoids worse?
I haven't had hemorrhoids for a long time and since I'm drinking Kombucha they have come back and worsen. Can be kombucha?
Posted by: ABJoe, Friday, July 19, 2013, 4:01pm; Reply: 73
Quoted from jaff77
Can kombucha make hemorrhoids worse?
I haven't had hemorrhoids for a long time and since I'm drinking Kombucha they have come back and worsen. Can be kombucha?

I am a firm believer that almost anything is possible...  You are an individual, and as such can be subject to individualized responses to input.

If the kombucha is creating a healing crisis, this should pass relatively soon.

If it is causing a negative response, the symptoms will continue to get worse.

Taking less will reduce the symptoms in either case, but will extend the healing time - if that is what it is...
Posted by: yaeli, Friday, July 19, 2013, 4:30pm; Reply: 74
Quoted from ABJoe

I am a firm believer that almost anything is possible...  You are an individual, and as such can be subject to individualized responses to input.

If the kombucha is creating a healing crisis, this should pass relatively soon.

If it is causing a negative response, the symptoms will continue to get worse.

Taking less will reduce the symptoms in either case, but will extend the healing time - if that is what it is...
This is very true.

Still, hemorroids in themselves are most unwelcome, not only because of the terrible pains they may cause, but because they may create ulcers and inflammations, which may turn dangerous. I cannot emphasize enough the need to take this into consideration, not to delay, and take the best measures to let them heal as soon as possible.

Posted by: PCUK-Positive, Friday, July 19, 2013, 11:37pm; Reply: 75
Quoted from jaff77
Can kombucha make hemorrhoids worse?
I haven't had hemorrhoids for a long time and since I'm drinking Kombucha they have come back and worsen. Can be kombucha?


I suspect that you are using too much sugar, not leaving initial brew for long enough and or not leaving secondary fermentation long enough.

basically if the kombucha tastes sweet and Not sour then there is too much sugar. too much sugar will make piles worse.

too much sugar or sweet kombucha will make everything worse.

when i started making kombucha i had all sorts of stuff going on. i then started leaving the brew to ferment for a minimum of 3 weeks, plus the weather was hotter, so very little sugar was left it was noticeably sour or tangy but still nice. nor more problems. i also drank less.
Posted by: jaff77, Saturday, July 20, 2013, 2:05pm; Reply: 76
thanks
It could be sugar, because for the moment I'm drinking a  commercial organic Kombucha.  :-/

The tea is made with Black Tee, which is an avoid for A's. Can it be the cause?

On the other hand, I've changed the way I'm drinking it: first thing in the morning, after lunch and just before bed at night. Maybe wrong?

I notice Kombucha is good for my sebhorreic dermatitis but bad for piles. It's a pitty because it was a great discover for the dermatitis, but for the moment I have  stopped drinking Kombucha and my dermatitis noticed very soon  :(
Posted by: yaeli, Saturday, July 20, 2013, 5:58pm; Reply: 77
I don't know for how long you have been having kombucha tea. Maybe it's a matter of portion? Anyhow, this is what I found:
Quoted from yaeli
The inital portion of kombucha tea is 1/2 a cup daily.

Later one may up to 1/2 a cup twice daily,

but no more than 1/2 a cup x 3 daily.
http://ravenrocks.org/Index/Kombucha/KT_recipe.html

I am a beginner with kombucha tea, and I try not to have more than 1/2 a cup daily on an empty stomach.

Posted by: PCUK-Positive, Saturday, July 20, 2013, 9:53pm; Reply: 78
Quoted from jaff77
thanks
It could be sugar, because for the moment I'm drinking a  commercial organic Kombucha.  :-/

The tea is made with Black Tee, which is an avoid for A's. Can it be the cause?

On the other hand, I've changed the way I'm drinking it: first thing in the morning, after lunch and just before bed at night. Maybe wrong?

I notice Kombucha is good for my sebhorreic dermatitis but bad for piles. It's a pitty because it was a great discover for the dermatitis, but for the moment I have  stopped drinking Kombucha and my dermatitis noticed very soon  :(


make your own like i do with green tea. it's easy and you will be in full production in several weeks with enough scoobyes to have ascooby hotel.
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