Kombucha... yes or no?

[xiblanque]

I've searched the forum and found threads with similiar topics.... no definitive answers though. I am curious about the Kombucha tea cultures and have now heard about Kombucha available in a capsule form. I have had much luck cultivating Kombucha cultures but that was before Morgellons became a part of my life. I'd like to do it again but I'm concerned about adding it to my protocols because I'm currently doing a candida cleanse... Does anyone know if that is counterproductive? Also the same question about using home-made enzymes that have bakers' yeast in the fermentation process..... Any help would be appreciated.
Thanks
Xiblanque

(kinda developing a fungi phobia)
found this info posted by Dove... still wondering though.

Kombucha 2000 - Concentrated Kombucha Capsule

Some of the reported benefits from testimonials are it:
• Acts as a gentle laxative, helping avoid constipation.
• Aids in the relief of arthritis.
• Cleanses the colon and gall bladder.
• Aids in healthy digestion
• Relieves colitis and stomach cramps.
• Returns gray hair to it's natural color.
• Helps stop non-infectious diarrhea.
• Relieves bronchitis and asthma.
• Clears up Candida yeast infections.
• Regulates the appetite and reduces fat.
• Aids with stress and insomnia.
• Improves eyesight, cataracts and floaters.
• Relieves headaches including migraines.
• Put Lupus into remission.
• Helps reduces the alcoholic's craving for alcohol.
• Eliminates menopausal hot flashes.
• Clears acne, psoriasis and other skin problems.
• Thickens hair and strengthens fingernails.
• Enhances the sense of smell.
• Vitalizes the physical body and adds energy-including sexual energy!
The Kombucha Tea Culture has been used for hundreds, perhaps thousands of years in different parts of the world. This in itself lends testimony to the fact the Tea has long been beneficial to many for a variety of physical ailments. The Russians, Germans, Swedes and others have compiled information on the benefits of the Kombucha Tea for nearly one hundred years. In the authorative book "Kombucha, Healthy Beverage and Natural Remedy from the Far East," Gunther Frank lists many references from Russian and German doctors who have seen a variety of benefits to their patients. Rosina Fasching's book "Tea Fungus Kombucha, The Natural Remedy and its Significance in Cases of Cancer and other Metabolic Disease" also discusses this in more detail.

Although commonly called the Kombucha Mushroom, IT IS NOT A MUSHROOM. The beneficial bacteria and yeasts form a symbiotic colony in a strong cellulose matrix. It propagates itself during the fermentation process yielding another Culture, often referred to as "baby." The scientific term for this jelly-like mass is a zooglea. When placed in the appropriate substrate, the yeasts in the Kombucha Culture feed on the nutrients and rapidly multiply to produce alcohol. The rich environment created by the yeasts allows the bacteria to convert the alcohol into acetic acid, which is vinegar. The bacterium Acetobacter aceti subspecies xylinum, along with other organisms associated with production of vinegar, has been identified in Kombucha. It is interesting to note that vinegar has been used by humans for thousands of years. In his book "Kombucha, the Essential Guide," Christopher Hobbs states "Vinegar was mentioned in the writings of the Assyrians, Greeks and Romans as an important medicine in its own right." Because the Kombucha Culture is a living organism exposed to all kinds of influences, the finished beverage doesn't always have the same composition and taste. The Russian research scientist Danielova stated in 1954 "... that the actual composition of the symbiont varies according to geographical and climatic conditions, and depends on whatever types of wild yeasts and bacteria exist locally." Variances may occur in each batch of Kombucha and may become more obvious during seasonal temperature changes.
Contains natural vitamin B complex (for healthy nerves), vitamin C (immune system, anti-oxidant), glucuronic acid (liver detoxifier), lactic acid (increases oxygen in the blood), hyaluronic acid, (healthy skin), chrondrotin sulfate (healthy joints), mucoitin sulfuric acid (health stomach), usnic acid (antimicrobial).

[zara cybele]

Both myself and my boyfriend were big Kombucha drinkers. We made it for years. The health benefits are many. I noticed fewer herpes outbreaks and general good health. My skin was sublime. It clears the skin for some reason.

I heard too that it is slightly alkalizing but don't know if that is true.

There is a lot of sugar involved in making it and that is why I've stayed away from it too. Although, I have thought about it and read of one account of a woman who drank a lot of it when she was plagued with the itchy/crawlies/biting syndrome. She did not say she had Morgellons although she said going on an alkalizing diet and drinking Kombucha cleared her up.

You just might have to experiment.

Here is a link to the Kombucha exchange worldwide where you might be able to get a starter mushroom from someone for free.
Kombucha Exchange Worldwide

I just contacted someone to get a mushroom for myself. I was spurred on by your post!

[xiblanque]

Thanks for your reply. Good info... I have had luck making my own culture from the Kombucha ''mother/baby'' from the bottom of Kombucha Teas bought at Health Food stores. The baby is the culture found at the bottom of the 16 oz glass container the tea comes in.... you can do a simple internet search for how to culture Kombucha.... i simply brew a very strong batch of green tea and dissolve 2 cups of sugar/maple syrup in it and then add the culture when the tea has cooled down.... all in a GLASS container. Add a piece of cheesecloth held with a rubberband as a lid. Place in a cool dark cupboard for 2-4 weeks. Decant and refridgerate... use the Mother culture for the next batch... and share the baby cultures with someone wanting to start their own....

i suppose making vinegar would be a similiar process?
x

[zara cybele]

X, I heard it was easy to make from the store bought tea, but never tried. I'd rather someone just pass one on to me. If I get no response from the guy I emailed, I'll get the tea from the store.

So I guess you are making some?

I only ever used sugar in mine.

[xiblanque]

I was very interested in the alkalizing properties among others... I do think now that it is in line with some of the other protocols I'm doing.... CureMe... I can't stress enough how easy it is to make... all you need is sugar, tea and the starter/seed or mother/baby culture... and Zara's great post with the Free Kombucha culture link is a good place to start.... Also an internet search will give more detailed directions...don't pay money for this D.I.Y. elixiar.I will be making two batches spaced about two weeks apart so that i have a steady supply....
Zara... I've read about using sugar, cane sugar, honey, agave,
molasses, maple syrup and even Elderberry Jam!!!(all organic of course) and with the tea I've also read about using Green(especially good) Black and the Yogi Detox or any herbal teas as well.... I always use one or two bags of green tea even when I add other types.... just kinda mix and match. Supposedly Yerba Mata is a great tea to throw in the mix.My favorite was maple syrup with green tea and chamomile tea... Aliester... thanks for the info...especially about stopping the fermentation process at different points to your own tastes...I like it kinda fizzy and not too sweet. I suppose letting it sit for a while so all the sugar is totally consumed results in vinegar.
I wonder if the dried out seed/culture (not fried!!) is the ingredient in the dried kombucha capsules?
I use to take 1-2 ounce shots about 2-3 times a day..... whenever i needed a pick-me-up.
Xib
here is Zara's great link again.....
Kombucha Exchange Worldwide

also...
Kombucha tea fortified with chlorella produces an amazingly light colored and exceptionally mild flavored sweet tea. Babies can have a slight dark green (chlorella) residue speckled within the layers.

and from another source....
I have done over 18 years of intensive research regarding HERBAL enhancements. This healed Dr Estelle's and her daughter's eyes as well when she added it to her GREEN tea ORIGINAL CHINESE Green teas version. (With Polyphenols). Black roasted teas have NO polyphenols ergo NO healing qualities! The ONE herbal in particular is neccessary: sic; Yerb Mate' for to reverse cataracts if caught in time. If after the ubiquitous Ocular implants, the herbal version with Yerba Mate' WILL stabalize the eyes and the Mitochondrial associations so that eventual "stop Gap" blindness will NOT happen! It has to do with restoring CALCIUM metabolisation which stabalizes the Kreb's cycle!
*** can't substantiate this but it is tasty...*** Xib

[zara cybele]

x, I'd stay away from using agave. It is very high in fructose and I've read some articles that say it's not good for you. You can go do the research if you are interested.

Below, I've copied out separate, disparate sections of an article from Paul Stamets a leader in the mushroom arena. He starts the article playfully, calling Kombucha mushroom "the blob".

Before you get into reading it, I feel the need to mention the drawbacks of Kombucha which is that contamination of the mushroom brew is very serious. I have only heard of 3 issues of contamination over the years, but it still needs to be considered because it can kill.

To read his whole post on Kombucha go to:
Fungi Perfecti: the manchurian mushroom

...Around that time, Andrew Weil and I were trying to get funding for research on medicinal mushrooms. After many futile discussions with vulture-capitalist types, we had come to terms with a well known pharmaceutical screening company who specialized in identifying markets and then would screen microorganisms for new drugs to meet those market niches. Many of the most well known giants in the pharmaceutical industry entrusted them with proprietary strains of microorganisms for enhancement of secondary metabolites. (Metabolites are extra-cellular compounds which have proven to be a rich source of new drugs, especially antibiotics.) Although the screens of the mushrooms were not completely uninteresting, the results fell short of their benchmark of 50% or greater activity in the targeted tests.

The Blobs were quietly fermenting during this period, growing ever larger, soon fully occupying their respective vessels. What the heck, I thought. I made the phone call. Not wanting to tell them what I had—in fact, telling them that the stories surrounding this thing are too incredible to repeat—I asked if they would like to do one more screen. They said yes and one Blob was driven to Seattle for testing.

The initial results took them by surprise. They asked for another sample as a head investigator from the parent company was visiting from Taiwan. Giving them a large test tube (it seemed more scientifically proper to pass it on in a test tube than in a Mason jar), the Blob traveled to Taiwan. Two months passed before I got the next call.

The Blob was indeed interesting, pharmacologically speaking. They wanted to know more about it—how it grew, where it came from, and most particularly What Was It? Their enthusiasm was uncharacteristically unreserved.

The time had come to lay the cards on the table—the time for full disclosure. I asked them about the results of their tests. "Very interesting" they started. "Our tests show that this thing produces what could be a novel antibiotic, effective against methicillin-resistant strains of Staphylococcus aureus " (The common bacterium responsible for " Staph " infections. Due to the wide use of antibiotics, strains of S. aureus had evolved resistance to many antibiotics.)

...Naturally inquisitive, Dr. Stuntz took on the Kombucha as a low priority project. Weeks later, he told me it seemed to be a mixture of yeast and bacteria, somehow held together by a mucous membrane of unknown identity. He was totally baffled and asked more questions.

I told him what I could, hesitatingly, because of the extravagant claims. Years later, I heard from others in his laboratory that he was truly mystified, finding that the coexistence of yeasts and bacteria in this gelatinous matrix a highly unusual symbiosis.

...In a recent article in The Mycologist, T. Kappel & R. H. Anken (1993) from the University of Stuttgart-Hoheneheim analyzed some of the metabolites. They reported 1% ethyl acetate, 3% acetic acid, lactate, tartrate, fructose, sucrose, various amino acids, biogene amines (ethyl amine, choline, adenine) and carbon dioxide. The ratios of these compounds appeared to related to the ratio of yeasts to bacteria. Others have reported the presence of folic acid, glucoronic acid, l-lactic acid, usnic acid, and vitamins B1, B2, B3, B6 and B12.

...The only claims that make sense to me, and where I have heard anecdotal reports, are that the Kombucha drink, because of its acidity, may aid in digestion, and that topical application of the gelatinous sheath to open wounds, sores, cuts, and abrasions, appears to help wounds heal more quickly. Of course, a contaminated culture would only cause greater infection.

...Few people are aware that more than 1,000,000 particles exceeding .3 microns are floating in the air per cubic foot. These are generally not dangerous unless they become more concentrated or if the impacted human is immunocompromised. Although the majority of these contaminants may not be dangerous, it takes only one pathogenic species proliferating to a toxic level to cause serious harm. Making Kombucha under non-sterile conditions becomes, in a sense, a biological form of Russian Roulette. For those who are ill, drinking Kombucha prepared at home could be one of the worst things they could do!

...High acidity of the broth aside, I have seen several of my vessels spontaneously contaminate with molds. Of most concern are the species of Aspergillus I have found floating around with Kombucha. I fear that amateurs could think that by merely pulling out the Aspergillus colonies with a fork, that the culture would be de-contaminated, a dangerous, even deadly presupposition.

The water-soluble toxins of Aspergillus can be highly carcinogenic. Several species are known killers. Since the public can not be expected to distinguish a clean fermented culture from one which is not, I fear that the unreserved use of this tea will result, has resulted in illness, if not death. (See Newsweek, April 25th, 1995, pg. 6.)

Should your Kombucha become contaminated—most often the contaminants are green, pink or black mold-islands floating on the surface of the tea—you can try to re-purify the culture by removing a portion of contiguous sheath and introducing it to a newly prepared batch of tea. Prior to insertion, you should thoroughly wash the sheath with cold water. If the sheath you chose falls apart, then you have likely selected one that is infected. The sheath should have good cohesiveness and feel rubbery to the touch. Once placed into the new batch of tea, incubate as before and watch. The general rule of "when in doubt, throw it out" holds true here. Even with this technique, one should not presume that the Kombucha Blob has been fully purified of contaminants. Herein lies my greatest concern: in all of the "home grown" literature—photocopies, mimeographs, and handwritten sheets—accompanying the many Kombucha samples I have received, not one mentions the possibility of contamination nor methods for re-isolation. Furthermore, with the complex associations between these multiple organisms, it is possible that other bacteria and yeast species may join in the symbiosis with unpredictable effects.

[xiblanque]

Many Thanks Zara!!!
This is exactly the info I was wanting... Been doing a lot of fermenting lately and like i've written i'm kinda developing a fungi phobia... I have had the Aspergillus colonies mentioned here... and I just toss out the batch AND the culture. This is great info and i appreciate it very much. My fear is now just a concern and I know what to look for. Thanks for the Head's up about agave...
no fructose for me...
Concerning my question about homemade enzymes with a yeast added for fermentation....I've read that one can add an essential oil with anti-fungal properties when the batch is complete to clear up contaminations. I'm leaning towards discarding any batch that has Mold growing on it....
thanks
Xib

Originally Posted by zara cybele

x, ''I'd stay away from using agave. It is very high in fructose and I've read some articles that say it's not good for you. You can go do the research if you are interested.''

and...
''it takes only one pathogenic species proliferating to a toxic level to cause serious harm. Making Kombucha under non-sterile conditions becomes, in a sense, a biological form of Russian Roulette. Of most concern are the species of Aspergillus I have found floating around with Kombucha. I fear that amateurs could think that by merely pulling out the Aspergillus colonies with a fork, that the culture would be de-contaminated, a dangerous, even deadly presupposition.''

Should your Kombucha become contaminated—most often the contaminants are green, pink or black mold-islands floating on the surface of the tea—you can try to re-purify the culture by removing a portion of contiguous sheath and introducing it to a newly prepared batch of tea. Prior to insertion, you should thoroughly wash the sheath with cold water. If the sheath you chose falls apart, then you have likely selected one that is infected. The sheath should have good cohesiveness and feel rubbery to the touch. Once placed into the new batch of tea, incubate as before and watch. The general rule of "when in doubt, throw it out" holds true here. Even with this technique, one should not presume that the Kombucha Blob has been fully purified of contaminants. .

Thanks to everyone for contributing in such a POSITIVE manner...THIS is why i love this site and
THIS is why i keep coming to MDR. Thanks again!
Xiblanque

[fracty]

I do my own kefir, so not the same, but a bit similar. Lot of great probiotics, etc.

The concerns here are my concerns too. The agave - I had read some of the those articles. Up until recently I was using it occasionally, but now I have cut that out. I have also cut out mushrooms, but I cant decide what to do when it comes to supplements w mushroom type extracts.

Also, I was concerned about the fungi aspect of kombuka only because of the M. But if it worked well for u before it would probably do so now.

One thing about kombucha for me.. I just cant take that taste, lol. Plus I tend to not want ot make the fermenting things that need sugar (if I plan on eating them).

I know w kefir if there is ever any mold that is not a good batch and the grains need to be carefully cleaned to remove contaminants.

But again, if it worked for u before I would guess it would help u now. I think the kefir is part of why I am doing so well. Real kefir eats up the bad yeast and bacteria.

One thing tho.. how do u keep up w it all? My kefir was taking so long every day I finally had to put them away for a nap in the fridge, lol. They grow so freaking fast. How do u keep up w everythinig?

[xiblanque]

I'm really glad that your Pets are just taking a nap in the Fridge... I'm guessing that the cold seems to slow down the growth? Culturing Kefir is totally unknown to me so that is why I would dig a new Thread on it...
I have read in some of your posts that it was such a positive protocol for you that gave you great results and I think our little community could really benefit from more info. Is there a link similiar to the one that Zara posted on kombucha? or where does one get Kefir grains.... and how do you culture them?
sorry for so many questions...
you've got me excited.
Xib

[fracty]

O ya, we can start a thread. I had intended to do that a while back but then changed my mind.

Actually, I like to keep the threads very much on topic, I have just gotten into some lazy habits about that lately.

But as far as my question, I did not make it that clear.... the kefir and the kombucha processes are a bit similar I believe, so how do u guys keep up w it all, lol? Maybe you guys know some tips to make things faster.

(I'm talking about kombucha, but I figured whatever u guys do to save time will work for me too. )