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                 Warrenton, Missouri.  

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Kombucha Tea - Kumbacha Mushroom a/k/a Scoby Mushroom



What are some of the "kombucha benefits" of drinking kombucha tea on a daily basis.

Kombucha: The Origin and Benefits

The Scoop

Kombucha is a health or medicinal drink made by fermenting tea from a mass of microorganisms called kombucha culture or mushroom. The kombucha culture is a symbiosis of acetic acid bacteria and yeast. The culture looks like a large white pancake in itself. It often referred to as a mushroom, as a “mother of vinegar” or by the acronym SCOBY which means “Symbiotic Colony of Bacteria and Yeast”. In science though, it is classified as a zoogleal mat.

Kombucha tea is made by combining the culture with a mixture of tea and sugar. This mixture is allowed to ferment from seven to ten days. There are several yet limited types of tea where the Kombucha culture can ferment because some may kill or badly affect the culture. Results in taste may vary depending on what type of tea will be used. It can either be black tea, oolong tea, green tea, or white tea.

The Kombucha culture feeds on sugar and then produces valuable substances such as glucuronic acid, glucon acid, lactic acid, amino acids, and vitamins. The resulting drink is well known for its health benefits.

Kombucha’s Origin

The first recorded use of Kombucha comes from China on 221 BC during the reign of the Tsin Dynasty. Back then, it was called “The Tea of Immortality”. Its name, however, came from Japan on 415 AD. The term was coined when a Korean physicial called Kombu treated Emperor Inyko with the tea or “cha”. It also has been a long tradition of Russia to use a healing drink called “Tea Kvass” made from a “Japanese Mushroom”. From Russia, the tradition spread to nearby countries such as Prussia, Poland, Germany, and Denmark. It seems to have vanished during the Second World War until it was used in Germany to treat cancer patients, metabolic disorders, high blood pressure and diabetes.

Kombucha’s Impact on Health

Kombucha is being claimed to have many benefits on our health but there is little published research regarding these claims. A study administered to rats resulted in the finding that Kombucha protects against stress and improves liver function. Testimonials and experiential evidences propose that Kombucha affects health in positive and amazing ways. Among its reported benefits are improvements in energy levels, prevention and healing of metabolic disorders, allergies, cancer, hypertension, chronic fatigue, HIV and arthritis. It can also be utilized by external use for skin problems and hair washing among others.

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PLEASE NOTE: Information on these reported kombucha benefits is for educational purposes only. These statements have not been evaluated by the FDA. It is not medical advice, nor is it intended to replace the advice or attention of heath-care professionals.

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Top 10 Noticeable Kombucha Benefits of Drinking
Kombucha Tea Daily

+ Prevents Acid Reflux

+ Assists With Weight Loss

+ Aids in Digestion of Heavy Meals

+ Strengthens Hair, Restores Hair

+ More Energy in the Morning

+ Helps With Sleep

+ Relives Constipation

+ Post Work Out Recovery Drink (Cardiovascular and Resistance Training)

+ Reduces Severity of Hangovers

+ Better Skin Complexion, Tighter Skin Tone

Kombucha Recipes. Here is the Basic Kombucha Tea Recipe.

Kombucha Recipes:

We will now present the basic kombucha recipe to prepare your own
Kombucha Tea , using a Kombucha Recipe Culture. Follow our Basic Step By Step Recipe for kombucha tea and know how to make Kombucha tea. Please note there are many different recipes for kombucha out there, but this seems to be the one that everyone uses based on ease and effectiveness.

This Kombucha Recipe is so easy to make, it is hard to believe you can make your very own Kombucha tea at home with very little money, time or effort. It is simple to make and very rewarding.

Without modern equipment or facilities people have been able to make this enriching brew for generations, so you should have no problem Wink.

You can do it by following this simple kombucha recipe, easy, easy, easy

You will need:

* A suitable brewing container, about 5 litre / 1 gallon capacity (see information on brewing containers)

* A piece of muslin, kitchen towel or some other piece of clean porous material. A size that will cover the top of the brewing container with some overlap.

* A large elastic band to hold the material on the container.

* A thermometer for checking the kombucha's temperature(optional)

* 4 litres (plus a glass) of water (boiled and cooled or filtered)

* Tea (6 teaspoons loose or 6
Kombucha tea tea bags ), black, green or a mixture of both.

* 320g refined white sugar (ordinary household sugar).

* A healthy
Kombucha culture (information on where to get a culture here)

* 400ml of ready brewed
Kombucha or 60ml (4 tablespoons) distilled vinegar (white, apple, cider or white wine vinegar). If you are using vinegar, it must be distilled - not live, brewed or fermented.

* Suitable bottles for this recipe (4 litres worth) (see information on bottles)

* A kitchen measuring jug

Note: Cleanliness is very important - hands, equipment etc. And the first thing you should do is to clean everything that you are going to use.

Which Sugar is Best?

The following is a posted question/statement… the answer might be somewhat surprising to you:

“As I understand it, the K-cell thrives on your cheap nasty white refined sugar…..for the very same reason that it’s not too good for people. White sugar indiscriminately pours right into your bloodstream… and that’s no good. Par contre, a simple one-cell organism like K, with its inability to process very much, can make max use of the refined stuff. But don’t worry, the nasty white refined sugar that you’d never put into your own system, is totally processed and consumed by your pet K cell, whilst producing a beautiful health drink for you.
What We Say:

Absolutely correct… sort of. So while we believe using plain, cheap, refined white sugar is the best for your
kombucha (we said the word cheap in terms of price, but even if this stuff was as expensive as the organic sugar varieties, we would still select this type of sugar over any other), to grow.

With that said, however, if you feel very strongly over another type (for example if eating strictly organic is highly important too you), feel free to use different types as the hazards of you brewing something that is not
kombucha are slim.


though they are slim, there is always a chance your brew can either become contaminated, or changed into a different substance. So please exercise the following precautions:

1- Always brew a small batch using the plain ole white sugar, and if you are going to experiment make sure you have a back up SCOBY so that you can begin new if things go not according to plan.

2- Boil your tea for an additional 10 minutes. This will insure a better “break down” of your sugars (for example sugar in the raw, takes longer to dissolve than refined white sugar). The more dissolved your sugar is, the easier it is for your
kombucha culture to absorb and grow happily ever after.

Hope you learned a little more about the
kombucha hazards and safety regarding what type of sugar to use.

Kombucha Tip of the Week:

When making your sweet tea, cut the water used for boiling in half. Use the same amount of sugar and tea as you would for your past recipes. Add DISTILLED water to your brewing container first. Then place your concentrated sweet tea into the container pouring rather quickly (but carefully), as the pressure of the sweet tea being placed into your container will help stir the cold distilled water. You could also add
Kombucha tea tea bag and then add the sweet tea to the rest of the water in the brewing container.

How to Properly Bottle and Flavor Kombucha Tea

Flavoring your kombucha tea can be fun and creative. The possibilities are endless. However, it is important to note, that any flavoring should be initiated AFTER the kombucha tea has fermented and is removed away from the kombucha culture.

In other words:

+ FIRST - Let you tea properly ferment with the
kombucha culuture in it for 7 to 10 days.

+ THEN - Set the
kombucha culture aside and transfer your now newly fermented kombucha tea into another container, pitcher or bottle individually.

+ FINALLY - Add your favorite juice, dried fruit, and/or tea to the fermented tea. Making sure that these additional ingredients, never come in contact with the
kombucha culture.

Today we will discover what exactly is
Kombucha , where it's from, and exactly what the heck is in this stuff once fully prepared.

Kombucha Brewing and Kombucha Hazards To Brewing Kombucha Tea

Kombucha Brewing is simple and fun. Just as you would with preparing any food, please be mindful to use proper and sterile conditions while handling and fermenting your kombucha culture and kombucha tea.

Below is a FDA "Talk Paper", prepared by the Press Office to guide FDA personnel in responding with consistency and accuracy to questions from the public on subjects of current interest. I encourage you to read the following on potential kombucha hazards:

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FDA has been receiving inquiries about "Kombucha mushroom tea" -- a product which has been mentioned in media reports lately for many uses, from inducing a general state of well being to treating diseases such as AIDS and cancer. FDA has not approved this product as a treatment for any medical condition. The following information can be used to answer questions:

Kombucha mushroom tea, also known as "Manchurian tea" or "Kargasok tea," is not actually derived from a mushroom, but from the fermentation of various yeasts and bacteria. A starter culture is added to a mixture of black tea and sugar, and the resulting mix is allowed to ferment for a week or more.

The product contains considerable quantities of acids commonly found in some foods such as vinegar, and smaller quantities of ethyl alcohol. Because the acid could leach harmful quantities of lead and other toxic elements from certain types of containers-- some ceramic and painted containers and lead crystal -- such containers should not be used for storing Kombucha tea.

The unconventional nature of the
organic kombucha tea Kombucha Brewing process used to make Kombucha tea has led to questions as to whether the product could become contaminated with potentially harmful microorganisms, such as the mold Aspergillus. Such contamination could produce serious adverse effects in immune-compromised individuals.

FDA studies have found no evidence of contamination in Kombucha products fermented under sterile conditions. FDA and state of California inspections of the facilities of a major Kombucha brewing tea supplier also found that its product was being manufactured under sanitary conditions.

However, the agency still has concerns that home-brewed versions of this tea manufactured under non-sterile conditions may be prone to microbiological contamination. FDA will continue to monitor the situation and encourages consumers to consult appropriate health professionals for the treatment of serious diseases.
As you can see, FDA studies have found no evidence of contamination or hazards in Kombucha brewing products fermented under sterile conditions. It is also worth pointing out, that many people die every year from over the counter medicine. As of the date of writing this article, there has not been one reported death directly attributed towards drinking kombucha tea.

Kombucha Hazards Safety Check List:

+ Please consult with your health practitioner or doctor before consuming any kombucha products.

+ Do not drink kombucha tea if you are pregnant, nursing, or for children 4 years or younger.

+ Please educated yourself before using any kombucha products.

+ Use common sense and good hygiene when brewing your own tea, good fermented tea always has a vinegar smell not a musty or moldy smell.
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Know about Complete Kombucha

Today we will detect what exactly Kombucha is, where it's from, and what the heck is in this stuff once fully prepared.


Explanation Time - An old country doctor from the Alexandrov district near Moscow noticed that the people he was taking care of did not have any cancer. The doctor, wondering about this, started looking around... and discovered this: That to save money on tea the muzhiks of that neighborhood brewed not tea, but chaga, otherwise known as the birch-tree mushroom.

Actually, it's not even a birch-tree mushroom, but a birch-tree cancer ... a sort of ugly growth on old birch trees... It is dome-shaped, black on the outside and dark brown inside." It occurred to doctor Maslennikov that this tea made from the birch tree mushroom could be the magic remedy the Russian peasants, without realizing it, had been using to cure themselves of cancer for hundreds of years.

"So it started in Russia, great let's move on"... well not so fast! It turns out that Kombucha (well not what we know about kombuchatoday anyway)is not the chaga tea that we have all known to love.. but the idea of fermentation of this is similiar.

Often it is said, that the Kombucha [fungus ~ culture ] had already been used 2000 years ago in China. It is also said to have existed for a long time now in Japan and Korea. In particular in China it was the Grandmother who kept a jar of it on hand at all times and was responsible for the readying of the magical fermented elixir

When a daughter in the family got married and moved out to live with her husband(remember there were nucleus families back then where everyone lived together till they got married, and even then they might have continued to live together... side note: don't tell my mom about that or she'll expect the same of me!)-

The Kombucha culture was passed down to the granddaughter to provide health and longevity to her family. Sort of like a family heir loom. Ha can you believe getting that as an alternative of a diamond ring?! :)


Below is a complete breakdown of what is found in Kombucha tea also listed is a brief description of the studied health benefits of the acid, mineral, or vitamin.K ombucha Benefits will be discussed in depth in another article. Remember this is the finished product of the kombucha tea that has been fermented with a kombucha culture for about 10 days, and not just the kombucha culture itself.

This is a truer representation, as usually it is the kombucha tea that is consumed by the individual and not the SCOBY (though some do ingest the SCOBY, it is rare and requires a special technique that will be explained in a follow up Advanced article)

LACTIC ACID: Found in Kombucha in its most potent form L-lactic(+). Lactic acid is essential for the digestive system.

GLUCONIC ACID: Is effective against many yeast infections such as Candida and thrush.

ACETIC ACID: Its main function is to inhibit harmful bacteria. Acetic acid is used as a preservative because of this action. It is also what gives Kombucha that 'kick' to its smell and taste.

OXALIC ACID: Encourages the cellular production of energy and is a natural preservative.

NUCLEIC ACID: Work with the body aiding healthy cell regeneration.

MALIC ACID: Is also used in the body's detoxification process.

AMINO ACID: A group of acids which are the building blocks of protein. Your muscular system is made of proteins.

BUTYRIC ACID: Is produced by the yeasts and when working with gluconic acid, might help combat yeast infections such as Candida.

NUCLEIC ACID: Work with the body aiding healthy cell regeneration.

ENZYMES: Are proteins that act as catalysts, hurrying the rate at which biochemical reactions operate.

Tons of different groups of Vitamin B's from the yeast and immune fighting vitamin C

Beneficial Yeasts and LIVING Bacteria (you know like the stuff in yogurt). So there you have it. There still needs more studies on the
Kombucha Benefits , but there has already been numerous studies done on the minerals, acids and enzymes that are in kombucha. Also it it highly recommended that if you are a raw vegan you look for non pasteurized kombucha, or even better... learn how to prepare it at home!
Kombucha also contains Vitamin Groups B and C, Beneficial Yeasts and LIVING Bacteria.

**How Much Caffeine Does Kombucha Have?

Kombucha is traditionally prepared with tea leaves, which contain caffeine, it is easy to think that kombucha itself has caffeine in it. Right? Well, yes, BUT the amount is way less than the caffeine that was found in the tea before it was fermented. That's because the caffeine gets "converted", (just like the sugar but through a different process) into many of the different elements that we just discussed above. A good rule of thumb is caffeine is cut by 1/2 the amount once fully fermented. So if a 8oz cup of black tea started out with 40mg of caffeine (about 1/3 of a cup of coffee), if you took that same black tea and used it to prepare kombucha tea , the caffeine would yield 20mg (about 2 sips of coffee)

**Can I Get Drunk on
Kombucha ?

If by drunk you mean a high consumption of alcohol, than NO.
Kombucha tea does contain a trace amount of alcohol, usually .5% to 1%. That means that drinking an entire gallon of kombucha is the equivalent of drinking a half can of beer. To put it another way, kombucha tea has the same amount of alcohol as a fermented piece of fruit (leave an orange out in the sun for a day).

Though this small amount of alcohol will not get you intoxicated, it is a wonderfull attribute to the tea, as it achieves many beneficial results. Besides aiding in circulation in our bodies and, helping with our lymphatic system alcohol works as a preservative allowing your tea to brew and ferment continuously, with out ever requiring refrigeration as long as the
kombucha culture is in contact with it and the brewing container has a breathable cloth on top. In fact, this is one of the great benefits we took to create the concept of the continuous brewing system.


But remember, this info was originally sold for $19.95 - Also, the goal is to get you excited to brew in a fun and informative way. Take what you want, leave the rest. See you guys tomorrow when we discuss
Health Benefits of Kombucha , with Surveys and all other fancy Statistics.

Till then - Smile at a random person, Make sure your hair is combed, and share your newly gained
kombucha knowledge with a friend. And in that order, because no friend will listen to you about a subject they never heard before if your hair's a mess. :)

Article of the Week:

Anyway, we received multiple emails about this one so we will just address the specific concern regarding drinking
kombucha for Candida and/or yeast infections. Many of you have read that kombucha is a wonderful cure for Candida and yeast infections, however, concern was raised when you discovered though my mini-course that kombucha actually contains live yeast and bacteria. If that's the case, how can ingesting yeast actually help get rid of it?

Though I am not an expert on Candida, in a nutshell (a very small nutshell, like a pistachio), the yeast found in
kombucha IS NOT the same as the unwanted yeast your body excretes through Candida and yeast infections . In fact yeast overgrowth is the result but the reason is often due to too much sugar in ones diet. So, regarding sugar:

Most of the sugar found in
kombucha is converted after ten to fourteen days from brewing. This means with the continuous brewing method, the more you wait, the less sugar there will be present when you drink. If you constantly want to have less sugar you will need to bottle your tea to last you for about 5 days BEFORE you add a new batch of your sweet tea.

So there ya go.
Kombucha could be beneficial in resolving Candida but make sure your kombucha has been fermented for at least 10 days if you want to cut down on the sugar levels!

Be sure to sign up for my free 7 day mini course... just that fact that you read this far means you that you already have interest in learning more.


Is Kombucha A Cure For Candida?

The Scoop:
Today, we will address the particular concern regarding drinking kombucha for Candida . Many of you have read that kombucha is a wonderful cure for Candida and yeast infections, however, concern was raised when you discovered that kombucha actually contains live yeast and bacteria. Infact, there has been so many people drinking kombucha and singing the praises of their own kombucha health benefits , many health gurus are now toting it as the "next big thing" (ha ha even though it has been aorund for thousands of years in Eastern countries!). If that's the case, how can ingesting yeast actually help get rid of it?

Before we begin, I thought it would be beneficial to answer the question "What is Kombucha?". As many of you that are reading about this might need to get caught up to speed. So here is the quick info on kombucha:

Kombucha tea is a healthy living drink, originated from the Far East that is made by fermenting sugar with tea and with the kombucha culture (more on the word culture in the next paragraph). Depending on the tea used for fermentation, it tastes either a bit like apple cider or champagne.

The Kombucha culture used for fermentation looks like a beige pancake, and despite what many think it is NOT a mushroom. The best way to identify it is a Symbiotic Colony of Yeast And Bacteria (SCOBY).

The process is rather uncomplicated: the culture is placed in sweetened black or green tea. The Kombucha culture digests the sugar and produces a range of vital organic acids, amino acids and enzymes. The result is a bowl exploding with health-giving organic acids, enzymes, powerful vitamins and probiotic microorganisms.
You can use a variety of teas (and even most herbs, like honeybush or Jiaogulan), but we advocate that for peeps that are first starting out, a combination of Green Tea and Black Tea is best. In other articles we will discuss kombucha recipes, but for now we wanted to at least let our readers know what we are talking about.

So How Can It Be That Kombucha (which contains yeast), Be Good For Getting Rid Of a Yeast Infection and/or Candida?

Here we go... The yeast found in kombucha IS NOT the same as the unwanted yeast your body excretes through Candida and yeast infections . In fact, yeast overgrowth is the result but the reason is often due to too much sugar in ones diet. So, regarding sugar:

Most of the sugar found in kombucha is converted after ten to fourteen days from brewing. This means the more you wait, the less sugar there will be present when you drink. If you constantly want to have less sugar you will need to bottle your own tea to last you for about 5 days BEFORE you begin to start a new round of brew.

I hope by now you are beginning to see that not all yeast is created equal and that the yeast in kombucha is not the challenge with it concerning candida issues... it's the sugar! BUT as you have read if you can brew kombucha at home, or limit your intake of the store bought brands, you can limit and control the amount your body receives.

If you are suffering from Candida, I would highly suggest cutting out all sugars for a week and then incorporating some kombucha into your diet slowly to replace the bad yeast from the candida overgrowth with the good yeast from the kombucha tea.

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