t

Healing Teaand Individual Kombucha

why arefascinating: goodhealth,Thereasons Tea Kombucha promotes understatement Beginningwith a monumental is teaaoorefinedwhite sugar'thepurpose to and when you placeyour bacteria yeastcultue in a solutionof-utact< drink you carbonated sparkring andsometimes providenutridonfor oe cultureiaitl anorneo,ito to sharptasting periodof 14 you stirteowith: After a normalfermentation to bearsliile resemblance the solution ultimatelyconsume FranKanda to Gunther remainin thedrink according days,only 3 gramsof simplesugarsler rlo sramsof Kombucha gram' rtuOypt.s.nGd by tlarald Tietzereflectslessthanone that products includelacdcacid and produces the on culture feeds (assimilates) nurient solutionand The Kombucha acid mucoirinsulfuric and acid,ciondroitin sulfate, hyaruronic of slucuronicacid,the latterof which is a component Fasching)' ieparin.(Rosina acid-ophilqq' lactobacillus lacticacidis a fermentofthe &iendlybacteria or right?Crreek not, trowever, PureGreek, The capsules' specific yoo canbuy a bottleof acidophilus rh tf (Tom Valentine) you walk inio a neaf foodiior., by flora thatis destroyed suchthingsasalcohol' wouldbe ,o proro,. the growthof flo1ain ttri intestinaltract, purpose system without that flora,your digestive orugs'toincludeantibiotics. st eetdrugsanda wide varietyof pbarmaceuti.rr nutrients thatogabsorbose it because is the flora *atts 6f the intestines, nutriens ,brol* .he. of is incapable absorbing whenthey of can wais- This is why people comedownwith all sorts alflictions themttrrouglr'rfr".affuf' andpasses Nutritional Naturopath' Any competent time' io O.utl at the same and to appear be eating*.rI fn.y te eatin-e starving or acidophilus something lactobacillus will mecc"ine havethesubstance holisric whopractices or consultant physician flora' Ir hassufficientintestinal priority list in termsoi *urmg surerhepatientin question similar very high on their lack of theintesrinal can from starvation resultftom a severe follows ttratany identifiedillnessconditionhat canresult flora. l$6wledge accumulalsd due thetop of theheado to previously mostl,v has paragraph been The foregoing "right off bas acidophilus beenused that revealed lactobacillus research and from manyy.u^ or p"iional reading, a minorbit of toxicity' and gas'bloating'intestinal Systemic excessive thrush, candidiasis, coloncancer, rosacea, to Eeatacne Wrigbt (Jonahan hepatitis' uU.tgi. t.".ti*t, .it t otiJof the liveiand chronic nausea highchotesterol, consLipation, Balch) andJames/PhYllis or florato onedegree in arE-hCklng intestinal tlisease metabolic from anychronic suffering tbat It is common people healthttratis provided to forward improved a that and anorher, restoring floraiJobviously giantstep :l Tea. by theKombucha so toxinswatersoluble dey lhose rendersand by aciilis produced tbeliver.It bindswith toxinsin thebody Glucuronic acid of producdon glucuronic whose liversarouncl are There manyweakened in canbeelirninated theurine(Fasching). consider acid the th_ink topicsof lacticand,elucuronic to be unimportanL miebt*sritt anrJ is inadequate, for ;;;h" 27 pages and29: Fasching' Ge followingfromRosina by is cancer preceded a inclutling chronicdisease practice, every, of was As Dr. Sklenar ableto notein decades medical accurnuladon Thisriggersan increasing -^i;it f*t;embolic malfunction' resulting of ailment the uganism, general factsit is In a where viruscandevelop." lightof these the bodyandcreates idealenvironment in material the of waste tract'> digesdve has patient a healthy that(no cancer saf as nor surprising, a common ing goes. are Thusliver andintestines in constant hantlle. toxinswhichtheliver canno longer bacteriadissolve intestinal Flealtlry wall' In orderto funcdon intestinal in are organs) located the j0 cells(irnmune all interaction. to gxvoof defense properlyagainstvirusestheyneedcontactw.ithhealthyintestinalbacteria. of disturbances all in bacteriawhichresults physical of as is Dysbacterium defined thetlegenerarion theintestinal in afflictions theliver-gall ailments' digestive cause bacteria intesdnal from degenerated kinds.Tbe toxinsemanating just and eczema cancer'to narne themost multiple sclerosis, disease, rhiumatic halitosis, area migraine, "t,n*i ones. important and sounding largely thesuange Tea Kombucha is life giving,andthereis more,reference reasons For theabove chontrroidn tissues' our connective of two: wordsin paragraph hlalurolic acidis a basiccomponent unpronounceable mucous cf t1egastric acidis a comPonent is sulfate a basic.orfon.* of 6uicatilage andmucoitinsulfuric of tlre tissues, foundation is Kombucha helpfulto our connectite of theeye:Tbismeans body and membranes vitreous and of theB viramins' wearenotquitethrough a The ,y.,.** -d our eyesigni. teaalsocontains balance our digestive vet.

7 liquidwhere is of pH of Tea ThepH levelof Kombucha is iir theneighborbood f .O. is a measuement theacidityof a highernrrrbers aremcrealkaline.The criticalpoint is thatwhena prson and are neutral,lower numbers more-acidic to bloodis to rheacid sideandin lateryearsprogresses ljle alkatineside.As repmted is young,thepH level of hr.man havealkaline of for pH of 7.56setsthesrage development tumors.In otherwords,peoplewith cancer Uyfasci'ing, a of to themaintenance and Tea neaty peoplehaveaciiic pH leveli. Kombucha p'romotes contributes pi{ teuelsanO tissue viruscan ns that neitherdisease when acidicblood"andthis point is of monumentallrnportance we consider thrive in a bodywith acidicpH levelsof the blood' to Tea the who consumed Kombucha andwerehelpedwith conditions presnts shot lettos from patients 121 Fasching joint/verteb'rae colds, dialysis,inflammation high cholesterol, high/lowbloodpressure, bronchitis, . includearthrosis, multiplesclerosis, migraine,chrcn'sdisease, disorders, siomach cancer,leukemia disorders, gout,glaucom4st<in pain, pain,vertigoandconcentration thyroid,arthritic arthritis,rheumatism, ulcer,rheumatoid varicose kidneydisorders, otherconditions. difhcultyamong pain' of storiesthatdealwith ttreconditions rheumatic lettersof success morecomprehensive eighteen Frankpresents by desuoyed a aspreviously thumbnail of restoration a defonned phlegm na.r complete -d pain,excessive stomach difficulty' mensEuation migraine, to belpwith coms,susceptibility infection, about people atsoiatt< These handdrill: and foot,multiple sclerosis unbearable athlete's cystitis,br-onchitis, trouble,high bloodpress,oe, chronicstomach/bowl pain from bonecancer. of improved0i.g$gf$y$9q9,-fte elimination acute remarkably expaiencewe baveobserved In our own personal nausea. and viiio'ievere he-adachg simultaneous of reversal a blinded arttrriticpainin theknucklesandnearmiraculous at theelbowswith new babysmootltskin in a rougbskin of tle condition.We haveobserved replacement hardened we Morerecently, have act disappearing on ttrepart of an ugly scarin a man'scase. and woman,scase theremarkable told the pagkp-4p-in caseof a goodfrien( andan acquaintance us with lifelong thronr-g seena markedimprovement medication' his nor condifon t<jtnepoinflhat he no longerneeds takes prescribed arthritic abouther father'simproved be can that indicates diabetics indeed helpedby well Frank'sresearch of on Tbereis disagreement the subject diabetes: leaves periodYariety of Kombucha the shot fermentarion that Tea andiiis conclusive drinking Kombucha fermented atefor thediabetic'and saysttratKombu,cha Fasching amountof residualsugarin thebrew. a greater i: ""litp].:|: the One fromdiabetes: is positive'"and restarelargely-but not ftom thoiesuffering in". prrr.nt, l2 leners is and in mistakes teapreparation, there only onewriter obvious made letterwriters someof tlle completely-negative. J time-the positiveone' who-refers fermentation to of consumption lacticaci4 witlrrheadequate consistent alllictionsandmorearecompletely Help with all theabove of as *itt asthereversal alkalinepH bloodlevels'It is ttrerefore of aciclanda balance theB vitamins glucuronic suchas manyyears, Tea that the to reasonable believe stories aretold of thehistoricuseof Kombucha over comptetely in TsinDynasty 221B'C' duringtheChinese treatrnent as beingused a medicinal theonethattellsaboutKombucha being stories and India,Russia lraly,'withtheRussian Japan. from Chinato Korea, to It is thenreported havespread of by elfects members the preventative for wasinvestigated its cancer Tea tlri because Kombucha mostintriguing, andBeresnikihad of Tea It establishment wasfoundthattheKombucha drinkingdistricts ssolikamsk medical Russian while therestof permon the Kamain tle centralwestern Uralshad very low or zeroratesof cancer in theregionof few whodid that it in the ratesthatwereamong highest theworld.Further, wasdiscovered those had Russia cancer else' from somewhere rutro iecentlymovedto oneof thedistricts haO as wereidentifiecl people havecancer been Tea for list witlr Frank's of 86 names theKombucha thathave however, just This writerrvas asimpressed, Spain' Japan, Germany, France, Italy,RomaniA Georgia, Latvia,Russia, of overtheyaatrUy'r.riOents adopted by not others identified country' among and Armenia Holland Java, Yugoslavia, Hungary, crisis'Fasching of goingon,andwe dealnow with theissue a detoxification positive something Thereis obviously in lyrnphglands hardened flatulence, are these periodic oside andamong effects,' thelatrclof unOer presents letters 1g skin' gasritis anditchy/burning neckandgroin,ayominal pain,weightgain,skiirrash,diarrhea, the is ago:(The idealiask of canceitherapy to restore functionof theoxidizing writing many years SaysMax Gerson, of the It accomplish. involves following:1) detoxification the is in sysrems theentireuoai. ftrir, of couise, diflicult to Thentalkingabouttheliver itself: wholebody...o its if extent' not entirely, detoxi':ating as to be <Animalproteins should reduced a minimum, theliver haslostto a great a afterthe tr^iv ilad produced detoxiftcation healedin formertimes <Pneumonia disease: function.oAnd yet another sEong: set Thenhealing in.>fben finishing vomiting. and diarrhea sometimes perspiration, process with abundant bodyis A sinequanonfor thestartof thehealing. poisoned the in <Thestrongest detoxication...iscancer conditio bodycan." side.Thedetoxified reactto thefavorable and anergic cannot

The numberonebookon a cancer,patients reading shouldbe World Without Cancer G. EdwardGiffrn. While list by the bookcenters the laetrilestuy, it is in my opinionthebestavailable teaching cancer on patientwhy effecdve for tbe therapies havenot beenadopted conventional by medicine. Griflin can be contacred 805496-16,19 805497Ir{r ar or 1308. Ifhe hasnoneavailable, havea newcopies $10each, 907-345-7375. I for call Stronglyrecommended thebookOptions,The Alternative is Cancer TherapyBook by RichardWalters. is available It throughmanylocal outletssuchashealthfoodstores. haveit for $13.95, it is alsoavailable I and from the<Forthe People Bookstore> $13.95 plus$4 shipping handling, l-800-888-9999 placea qedit cardorder. for and call to The bookcoversAntineoplaston, Revici, Burton'sImmuno.Augmentative, Livingston,Issels'WholeBody,Hoxsey, Wheatgrass, Gerson, Laetrile,Oxygen,DN{SO, Chelation, Live-Celland BioelectricTherapies, this is just a partial urd listing.Nearlyeveryone if not all of these plusa greatdealmmebavebeenusedalonein the successful reatmentof advanced anncer, it is morecommonthata practitioner usetwo, threeor a wholehostof them. but will Stronglyrecommended a diet guideline mucbmoreis thebookA Cancer for and Therrpyby Max Gerson, the see references. AlbertSchweitzer of Max Gerson: seein Gerson of themosteminent said geniuses medical one in historp It is Max "l Gersonwho, in the 1940's,gavetestimony p'roper before on diet congtess---only be calleda quackby his peers-but to manyof the <dietguidelines> recommended government otheragencies very.suspiciously ttre now by and read like gave. verytestimony givehim no credit, his daughter Gerson Theyof course but has Charlotte been saving livesat the Institutewitlt his the.apy manyyears.Thebookprovides reader Gerson for guidelines rangefrom general the that do's anddon'tsof eating verydetailed to dxily menuplanning how to prepare foodsaswell. Be forewamed is and tlre it hard work. In Alaskawe aremorefortunate thanmostAmericans thereason for that we havea freedom choicein medicine of larv. As a result,therearemorealternative medicalpractitioners capitain our statethanany otherin the union.Hereare per threethatpractice diet, chelation and/oroxygentherapies amongothers: RussellManuel@ 562-7070, Sandra Dr. Dr. Denton@ 563-6200and Robert Dr. Rowen@ 344-7775. Somelastnotes: Therearepeople aboutwhodo not like to see healOemselves theirown withoutthe otherpeople on (acceptable> wisdomof those practicing medicine, these thefolks whoissue<,dire and are rvamings" about (conbmination> omold"andsuch. and Mold is muchtalkedabout, bereis hou'to growsome: and Takeyourculture placeit in a hot 0r toou'a-rm tea and a solution. culture The will startto die or die completely, naturally not ferment. bestyouwill getthemessy and will At lookingbeginnings a newculttne, moldwill form ason anyotherunprotected stuff.We made mistake of and food this onceandI'm gladwe did: It taught how ridiculously us easy bothblueandyellowmold is to spoton theKombucha, andwe threwout everything theconlainers. Notethatduringa normalfermentation but process, Kombucha tlre natumlly protects itselffrom moldastheresult its verynature. of You canstopfermentation growmold by allowingtoo low a temperature, we alsogrerv tiny bit of bluemold and and a whentheclothcovering dropped downto cover spoton thedeveloping a culture: oncemanagetl same We the by accidentally cuttingoff a culture's supply. air Naturally, dranktheteaandatethecultures. we Metal is warned against thereason theacidsin the fermenting for thar mixtue canreactwith themenl duringthefermentation process result and in contaminated This is a validconcern some tea. for meLds, particular in theporous aluminum castiron,but stainless hasbeen and steel used by manyasa vessel culture for fermentation. useglass We nonetheless, but themetals warnings havebeen carried ridiculous to exfemes, suchas removeyour ringsand usecloth srainers.We havebeenmakingour teain stainless coated and cooking vessels sinceabout two: Whenyoupourtea day througha strainer, time of tea/metal the contact far too shortfor a is reactionto takeplace,and tbe same truefor touching culturewith a is a ring youhappen bewearing. to This paper buta briefoverview: comprehensive is in thealmost is A paper dailyprocess expansion thereason of for thatI havereadthebooks above andthose follorvin thereference that section, it is my experience each and that of themconhinsmoreand/orbecomes to technical a pointthatmostpeople don't. wantto readthatmuch. Tbemore comprehensive paper will contain muchmoreon cancer at leait turninroa printect and bookleirlat will hopefully be shorter easier readwhilestill containing necessary and to the information. Duke at907-y5-7375to seehow it is Call progressing.

I ..

We aregatbering local Kombucba Tea stories thepurpose presenting for personal of testimonials arenot that anonlmous, negative positive.We askthatthosewho readtlrispapa'andusetheteato call usandtell of your or experiences.

References
Kombucha
Healthy beverageand natural rerrrdy from the Far East lts correct preparation and use by Gunther W. Frank Publishiog House Ennsthater,prioted in Austria. Available from ValentineCommunicationsfq S27 by calliog 813-353-9688or direaly from the author for $27, Fax 01 149-7231455@6

Tea FungusKombucha
The Natural Remedyand its Significancein Casesof Calcer and other Metabolic Diseases Rosina Fasching by Publishi HouseEnnsthaler ng Also availableftom ValentineCommunicationsfor Sl7, both books for $35. Kombucfia, The N{iracle Fungus by Harald Tietze Cateway Books, The Hollies, Wellow Bath, BA2 8QJ U.K. I got this one by ordering from a Iocal book store. A CancerTherapy: ResultsofFifly Casesand The Cure of AdvancedCancerby Diet Therapy by !v{axGersoo,M.D. available$14.95 by calliog 907-345-7375or $14.95 plus shipping from the GersonInstitute and CancerCuring Society.call 619-267-1 150. Dr. Wright's Guide To Healing With Nutrition by JonathanV. Wright. M.D. KeatsPublishing,New Canaan,Connecticut Available for $14.95plus shipping by calling the TahomaClinic Hotline at l-8O0-825-8924 hescrigxion for Nutritional Healin_e JamesF. Balch. !{.D, and Ph1'llisA. Balch, C.N.C. by Avery PublishineCroup, GardenCity Park, New York Kombucha:The Naturally FermentedDrink That Prevents Chronic Diseaseby Tom Valentine SanrpleIssueof Searchfor Heatth. availableon the internet: Or,just use your communicationserverand searchtool for Kombucha: Be prepared for more than you probably want to know; Subscribeto the rnailing list and you'll get a mail box full every day.

BasicBuilding Blocks, Nutrients GrowthFactors and

Whatthe Kombucha cultureneedsto survive By Norbert Hoffmann
All living organisrns, includingthevariousbacteria yeasts the Kombucha and culture, requirea numberof basic in buildingblocks,nutrients growthfactus to be ableto thrive.Most of themareabsolutely and esential andwithout themlife wouldnot be possible. Followingis an overview:

Thefour basicbuildingblocks
o Q - oxygen ........65Vo all living natter of r Q - carbon .........L8.5Vo "* o H - h y d r o g e. . . . . 9 . 5 E o * " n uu r |rJ nitrogen ......3.5Vo These four elements represent 96.57c ell living macerin theworld.If only oneof themwasmissingtherewouldbe of no litb on earthas we know it. h bacteria yeasts and &esepercentages somewhat are nitrogen different.For examples, constitutes about107o the dry weightof bacteria. of glucose, simplesugar Oxygen,carbon hydrogen foundin praaicallyall mganiccompounds. example, and are For a which is the directenergysource Kombuch4consists only these for It of threeelements. hastheformulaC6H12O6. Onemolecule glucose of consists six carbon of atoms, twelvehydrogen atomsand six oxygenatoms. is actually It (Two-dimensional representation) arranged a three-dimensional shape. in ring ring Nitrogenis oneof the majorconstituents DNA makingup thefamous of srandsof thedoublehelix. DNA carries the perhaps blue-printof life andis foundin everycell. Withouttbe information encoded nucleotide as sequences, program, enzlmes, cell walls,no energy no comparable a computer to no carriers no couldbe produced, cell could wouldbe born. divide,no new generations

Othercriticalbuildingblocks
. S - Sulfur o P - Phosphuus r l( - Potassium . Mg - Magnesium o Ca - Calcium r Fe-kon Someof these needed cofactors essential are as in enzymes, others usedin otherimportant are compounds. For phosphorus needed cell walls,DNA andin theenergy example, is for carrierATP andsoon.There additional are not elements listedherewhich areconsidered minor but mostof tlem nevertheless needed.

Growth factors
e Vitaminsandrelated compounds . Amino acids . Purines pyrimidines and A numberof bacteria yeasts not ableto synthesize growthfactorsthemselves baveto rely on otlers to and are these and providethem.For example, lacticacidbacteria haveonly limited synthetic capabilities pracrically and requireall of growthfactors. these Vitaminsregulate reactions occurin metabolism. that Theywork togethowith enzymes thebuildingor break-down in of othercompounds. Amino acidsarethebuiidingblocksof proteins. hoteins havemanydifferentfunctions: energy srorage, enzymes, structure, hormones, signalreceptors, anti-bodies, transport. Purines pyrimidinebased and compounds substances are required precwsors thesynthesis nucleicacids(DNA for as of etc.).

Energy
AII living cellsrequiresomesort of energysource. Plantsget theirenergy from ligbt sources throug! photosynthesis andstorethis energy &e form of chemical in compounds. These compounds, example for starches sugars, in and are yeasts bacteria sugaru a derivative (alcohol) turn usedasenef,gy The Kombucha source otherorganisns. by and use to get theenergy theyneedto exisl Energyis boundup in sugarin the form of chemical bonds.By breaking downthese bondsthroughfermentation respiratiur,thisarergyis converted the universal or into energy carrierATP (adenosine plantsandanimals which powersall life processes everyliving crganism, triphospbate) in alike.

Composition Bacteria of Cells

In aerobic bacteriaapproximately from glucose oxydizedto CO2 and I{2O in theprocess is 507oof the energy of moleculewhich in turn supplies energy buildingthe ATP energy needs cell functioning growth. Theoths the for and is into If 507o converted cellularmaterial. ethanol alcoholis metabolized instead glucose, is thecase &e of as for percentages acetobacter xylinum in Kombuchathese wouldbe different.Furthermore, a typicalanaerobic in process foundin tbe K.T. lacticacid bacteria yeasts, fermentation as moreglucose would probably required and be for needs lesswouldbe available cellularmaterial.A typicalbacterial energy and for ideaof how cell, to givesome cellularcomponents distributed, are consists 52%protein and19Vo of nucleicmaterial(Gottschdk,1979). Constituents 9100g of dry weigbt Protein Polysaccharide Lipid RNA DNA Total 52.4 16.6 9.4 15,7 3.2 97.3

AH. Stouthammer quoted Gottschalh1979.Note:These in figuresarerepresentative varymarkedly but among differentbacteria with differentgrowingconditions. and

How the Kombucha culture obtains all these nutrients and factors
The Kombucha culturehasthe following components available: . Sugar (sucrose) . Water r Oxygen o Black or greentea Letslook at eachoneof thesecomponents moredetail: in provides the fuel needed keeptheKombucha Sugar all to cuhurewell andalive.Althoughsugar does includeoxygen atoms, oxygenrequiredfor thebacterial the respiratiurdoesnot comefrom it or the water.It hasto beprovided free as oxygen02 from the stnrounding The sugar air. usedfor preparing teais tablesugaror sucrose, disaccharide ("di" the a means two). Sincethesucrose molecules too largeto be ableto enterthecell walls of ttreyeast, are theymustbe brokendown first by enzlmesinto its components, simplesugars glucose fructose. the and BotJr monosaccharides are ('lnono" means one).Duringa recentexperiment quantityof proteinin usinga spectrophotometer I founda significant fermented tea.initially I did not havean explanation this finding.LaterI interpreted to indicate presence K. for this the proteins of theenzymatic requiredto breakdownnutrients into sufficientlysmallmolecules capable entering of the cellsof the niooorganisms.Oneor maybeeventwo differentenzpresareneeded b'reak to downcaffeine and (see (alsocalledsucrose theophylline below).Anotheronewouldbe sucrase alpha-glucosidase) whichcleaves sucrose into thesimplersugars fructose glucose. an articleby Reiss(1987)he describes experimeat whichglucose and In an in concentration startsto rise steeply afterabout4 daysto reacha rraximumafter9 days(seechart).This is a clear indicationthatenzyn, arein fact breaking es downthewhite sugaroutsideof the cells. Sinceenzymes not getting are usedup in thecatalyticprocess theywouldreacha maximumaftera few daysand would remainin theteaevenafter theteahasfinishedwith fermentatiqr. Wateris essential iife. Kombucha for bacteria yeasts and must, havewaterto be ableto metabotize foodprovided, the to growand to multiply. Waterusuallycontains Eaceelements which vary with location.Someof these traceelements are needed the Kombucha by culture.Distilledwaterdoesnot containany tracelements.

tap conta.rrinents well asundesirable microorganisms. Boiling thewaterfor a Unfortunately, wateroftencontains as It like sufficientlengthof time will usuallykill themicroorganims. will alsoremovechemicals chlo'rine not other but conuminents To find out moreabut wateryou Inaygo to theWaterFAQ site. processes. Many but not all misoorganisms re4uireoxygenfor theirmetabolic Thereareseveral majorcategories: 1. withoutoxygen. Strictanaerobs, organisms only metabolize that This process calledfermentation. Facultative is 2. that anaerobs, organisms caneither,mder theabsence oxygen,fennentfoodsinto ethanol lacticacidor, underthe of or presence oxygen,metablize (respiration) foodcompletely of into CO2 andwater.3. Srict asobs,organisms must that haveoxygento be able to metablize fbods.The )astsin Kombuchaare facultativeanaerobs which will produce alcoholif thereis no oxygenavailable. thse is oxygenavailable If ethanol theywill oxidize&e available sugarinto carbondioxideandwater. Tbe aceticacid bactaiain Kombuchaares8ict aerobes requireoxygen. and Tbeyusually produced the yeasts.However, feedon theethanol by theyarealsoableto utilize otheralcohols includingglucose and may actuallycompte with the yeassfu thesugar. Sincethezoogloea floatingon top of the K. tea,enou-sh the is of needed oxygenis providedto theaceticacid bacteria imbedded its structrxe. yeassin theliquid downbeloware in The somewhat off from oxygenby Oe zoogloea primarilyusetheanaerobic cut and modeproducing fermentative ethanol which in nrn feedsthe bacteria. Black or grenteaprovidesall the additisral components growth factorsrequiredby the Kombuchaculnre. It not and only contains numberof importantrae elements alsonirogen compounds, a but carbohydrates, enzymes and vitanins. The stimulating components, caffeine theophylline, and belongto thepurinegoups whicharerequired for groupsareusedby themicroo'rganisms,couldbe assumed thecaffeine buildingnucleicacids.Sincethese it that and theophylline theteaareactuallyusedup because represent source niEogen. in they a Whathappens thecaffeine of to in Kombucha is a frequently provides likely answer. tea askedquestion thisperhaps and the Totalnitrogen blacktea in represents 4.5Vo thedry weight:0.92%is foundin solubleproteins, of 2.5l%o insolubleand1.07Va contained is is in (Abraham, caffeine(for a teaconraining 3.7I% caffeine) theophylline. and Accordingto onesource 1995)geen tea provides contains caffeine blackteaonly ZVo. 5Vo and &een teatherefore morethantwice theamount. nitrogenfor of theKombucha particular culture.It is important keepin mind thatherbalteasdo not containthese to important nutrients canfor thisandotherreznons be considered and not very suitable makingKombucha. for Frank(1994)already Guenther mentioned Bing considers purines andcaffeinebelongs this family - as that the to providers important of nutrients Kombucha. assumption themiooorganisms Kombucha in factbrreak for My in tbat do down caffeineto obtaincriticalnutrients supported an analysis performed David Chappuis. reported a is by He by in postto theKombucha groupthathe observed reduction caffeineby 259oduringthefirst two weeks. discussion a of (Feb.28, 1998). partof a tablebe included: Hereis therelevant Analyte 0 Day Caffeine mg/I 196 pH 4.0 7 Day 153 3.5 14 Day 147 3.3 2l Day !47 3-2

I wouldexpectthattheophylline, otherpurinecompound blackandgreenteq getssimilarlyusedup duringthe the in "fermentation" process, For mme information aboutveast:*bat areYeasts. Bibliography: Abraham Wie entsteht l{aut auf demTee.PTA heute.1995(9): 908. H. die BrockT. Biologyof Microorganisns. Englewood-Cliffs: Prentice-Ilall .1970. Campbell., N.A.,Biology.3d edition. New York: Benj gs g amin/Cummin Publishin Company.993. I Chappuis, David.Yes,Caffeine Reduction DuringBrewing.Postto theKombucha IntemetDiscussion Croup, Februrary 1998. 28, Frank,Guentha.Kombucha, HealtbyBeverage natural and remedyftom theFar East.Steyr,1994. GotachalkG. Bacterial metabolism. New York: Springer Verlag.1979.Online Encyclopedia Britannica 1995. ReissJ. Der TeepilzundseineStoffwechselprodukte. Deutsche Lebensminelrundschau (9): 286290. 1987 I-astuDdated lUA98

in Tea Determination Protein Content Kombucha andTwoOther of

Hoffmann CompOUndS uyNorbert ABSTRACT
usinga method Proteinconcentraticns threeliquids,Kombucha skim mi& andchickensoupweredetennined of tea developed Bradford (1976). The amormtof protein found in Kombuchatea wasnearly half that of skim milk. It was by primarilyof extra-cellular in suggested this proteinconsists that enz),mes excreted the microorganisms tbeteain by too the order to breakdown macro-molecules lage to penetrate cell walls.

INTRODUCTION
polymercompounds Proteins high molecular-weight are composed a varietyof aminoacidswhicharejoined of together peptidelinkages. Proteins build ftom 20 kindsof aminoacids.Amino acidshavea carboxyl amino are and by groupin coulmonandonly differ in the sidechains Eachtlpe of proteinhasa unique attached thealphacarbon. to Tbis stringof aminoacidsin turn is repeatedly coiledor folded sequence aminoacids(primarystructr:re). of (secondary (tertiarystructure) structure). coils and foldsarearranged a three-dimensional The in shape typicalfor each protein(Campbell, 1993). Bradford(1976)hasdeveloped fairly quick andsensitive methodfor thedetermination smallproteinquantities in a of This methodis based the fact thatthemaximumlight absorption Coomassie Brilliant Bluedyeat solutions. on of variouswavelengt!experiences shift from 465 to 595nm whenallowedto bind to protein.An increase protein in a increase opticaldensityor light absorbency. resultsin a corresponding in Accordingto Bradfordthe concentration relationship fairly linearwith only a slightqlrvature. is

MATERIALS ANDMETHODS
Reagents: Bradfordreagent consisting Coomassie of Brilliant Blue G-250andphosphoric dissolved e&anoland in acid distilledwateraccording themethoddeveloped M. Bradford(1976). to by Proteinandsample solutions: Bovineserrrr albumin,2. Kombucha 3. 1. tea Skim milk, 4. Instantcreamof chickensoupdissolved 250 ml of cold water in pipenes, Instruments: tubes, Test. cuvets, spectrophotometer. graph:Testtubeswerehlled witir 0.1 ml of bovineserum Procedures theestablishment a standard for of albuminat rhe following concen trations: 0.2,0.3,0.5, 0.7 and 1.0g/l andonewith 0.1ml of distilledwats. 5 ml of the Bradfordreagent added eachof was to which wereallowedto incubarc 10minutesat room temperature allow bindingof the dyeto the he solutions for to protein.Suffrcient amounts theindividualsolutions of weretransferred cuvetsfor ttreindividual to readings. The spectrophotometer setat 595nm and theopticaldensityindicatorwaszeroed was usinga cuvetwith the solution containing Bradfordreagent distilledwater.Readings the weretakenfor eachof theremaining and The solutions. entireprocedure repeated moretime andtheaverages was one between two testswererecorded tableI andthen the in plottedon a graph(chart1). This graphwasusedasthe standard reference determining for unlrown protein concentrations. proteinconcentrations sample Procedures determining for for solutions: Testtubes werefilled with 0.1 ml of eachof the solutions; skim milk, soupmix, and' Kombucha" alsoonewas tea" filled with distilledwaterfor establishing base line. 5 ml of the Bradfordreagent a wereadded eachtube.The to wereallowedto standfor 10minutes room temperature allow bindingof thedyeto theprotein.Cuvets solutions at to wereagainfilled with the solutions. The specrophotometer setto 595nm andtheopticaldensity was indicator resetto zerousingthe solutionwith thedistilledwater.After that,opticaldensities weredetennined eachof the solutions for with the unlir:own graphestablished concentration protein.Usingthe standard of above,theproteinconcentration was determined.

RESULTS
graph:As reported Bradford,the graphshowingtherelatiqrshipbetween standard Standard by proteinsolution the (BSA) andopticaldensity(chart 1) wasfairly linear.The curvature BSA concentrations greater for tiran0.7 gAwas, quitepronounced. holvever,

wereobtained 1:1solutions. At for ProteinConcentration ThreeSolutions: first, readings opticaldensities of Since of theresultswereoutside linearrangeof the standard the chart,a new series testsweremadewith 1:50solutions. To of was obtainthese solutions, part of the tbreesamples dilutedwith 50 partsof distilledwater.Of this,0.1ml was one mixed with theBradfordreagent readings opticaldensities weretakenwith the spectrophotometa entered and of and graph(chart1) andmultipliedby 50. Theresults were into table2. Proteinconcentrations readoff the standard wereas follows: Sample Optical Kombucha 0.138 SkimMilk 0.483 Chicken Soup0.464 DensiEy Prolein 1 5- 0 3 7. 5 36.0 g/1

Table 1: ProteinConcentration ThreeSample of Solutions

DrscussroN
Standard Graph:Theresultsindicated mostlylinearrelationship a between opticaldensityandproteinconcentration of (Bradford). BSA up to 0.7 g4. Therewasa markedcurvature beyondthat whichdid not correspond theliterature to This mayhavebeencaused inaccuracy by duringthepreparation thesolutions theexecution themeastnemerts. of or of ProteinCcncentration ThreeSolutions: expected" the skimmilk andthechickensoupcontained of fu significant bo& amounts protein(37.5and 36.0gn respectively). third solution, of The Kombucha contained abouthalf asmuch tea, proteinas skimmilk (15.0g/l). This resultwassurprising within sincethedyedoesnot reactto the proteins proteins microorganism cells.I concluded these that foundin the teamustconsistof variousenzlmessecreted the by yeast andbacteria breakdown &e largemolecules differentnufients in the teawhich usually to of cannotentercells (white sugar) caffein.The teawasprepared directly,for example sucrose and followingpublished insrucdonsand contained according Frank(1994),blacktea,sugar, to resulring from several typesofbacteri4 yeast compounds and , processes, the fermentation othermetabolic and namelyaceticacid,glucuronic aci{ viumins andethanol. Sincethe culturecontinuously formsnew layersof a zooglea thesurface the liqui4 a certainamount cellulose would on of of in alsobe expected theliquid. Accordingto Bradford, noneof the listedcompounds shouldhavehadanysignificant influence theindicatordye.Boyd (198-l)stated manymicroorganisms on that release exra-cellularenzyrnes the into liquid aroundthemto breakdown largermolecules smaller into the membrane oneswhich thencancross phospholipid barrierfor processing insidethecell. Note:This research carriedout in thebiologylab at St.Olaf Collegein Northheld,lvlinnesota. was

LITERATURE
1.McGrawHill dictionaryof scientificandtechnical terms.Fifth Edition.McGrawHill Inc. NewYork, i994. 2. Campbell., N.A. Biology,3'dedition,The Benjamin/Cummings Publishing 1993. Company. 3. RobertBoyd.General mioobiology.St. Lois: TimesMirrs/Mosby CollegePublishing. 19&4. 4. Bradfor4 M., A rapid andsensitive quantities proteinutilizing methodfor thequantitation microgram of of theprincipleof protein-dye binding.Reproduction Research Laboratories, Dept.of Biochemistry, University of Georgia, Athens, Ga.,Jan.29,1976. 5. Frank Guenther. KombuchaHealthyBeverage NaturalRemedy from theFar and East.Pub.Hous Ennsthaler. Steyr.1994. First published theInternetJune18, 1998 on

ReaSOnS tO USe KOmbUCha (submitted K-Tea by users)

We do not collectANY inforrrationaboutvisitorsto this site.If you orderKombucha products, do we your Eansaction not share/sell privacyis information any reason. for Protection otlr customers' of extremely imputant to us. Welcome. maintainthis site sothatyoumaybe informedaboutKombucha, thepossible We and associated healthbenefits. a disclaimer, will makeeveryattemptto refrainfrom attaching As we formal claimsof medicinalvalues Kombucha(asyou maydiscover, is a diffrcult task).However, will to it we not hesitate publicizeour personal to expa'ience, thoseof others, inform asto thelikelihoodof to and healthbenefits directlycontributed useof Kombucha andderivatives. to Tea Millions of people, all over the worl4 useKombucha Caily.It is a reftesbing as beverage, well asa usefulhealthcare supplemenL The Kombucha Culture,some.imes mistakurlyreferredto asa mushroom, a symbiotic is colonyof (thefriendlytype).Kombucha is madeby combiningtheculture, yeast and bacteria Tea with a mixture of blacktea,andsugar. The ingredients allowedto <.fe,rment>, are usuallyftom 7-i0 days. The resulting beverage contains dozens elements, of manyof which areknownto promote healingfor a varietyof conditions. Please referto thechemical link composition belowfor a moredetailed explanaticm. (for Traditionally,Kombucha hasspread over2000years) the passing Kombucha use by of Cultures from family to family, and friendto ftiend.We gve awayKombucha our neighborhood. provide in We mail orderKombucha readymadeK-Tea,and teamakingaccessories those Cultures, interested. to If you already know that you r*"nt to obtainKombucha please Tea and/craccessories, Cultures, check pagehere, our products To inquirere: Quantityo,rders wholesaleiretail for please distributors, contact by e-mait. us We areproudto be ableto offer thehnestKombucha products We available. areworkinghardto make qualityproducts available conveniently economically everyone. and to Please not confuse do any positiveinformationprovidedregarding promotion, Kombuch4assomesortof commercial is asthar not ourintent.

Our Opinion
We, (my wife and I) havebeenmakingandusingKombucha products several years. havenoted for We numerous imprrovements our overallhealthincluding:increased in energy, sharpoeyesight" better and skin condirion, namea ferv.We firmly believe,thatdaily useof controlled to amounts Kombucha of Tea"alongwith improveddiet (particularly increased waterintake),anda program spiritualgrouth, of canhelp to dealwith a varieryof ailments, and/orhelp to maintaingoodhealth.We conclude thar Kombucha a valuable is suppiement healthcare,however, not a substitute replacement to is m for professional established required or medicalcare.We recommend: Stayopento input"usemethods that work for you,andavoidextremist positions regarding your healthcare. morereasons useKombucha.. to Therearemanyboth commercial noncommercial and sources available from which to obtaina variety products of Kombucba and/orpublications. World Wide Web is easilythemostcomplere The source of Kombucha infiormation. is quitedifficult to determine reliability,quality,or valueassociated It the with any givenreference. Flaving researched matterfor several years, haveconcluded the the we that overwhelming majorityof information regarding Kombucha positive.WE DO SUGGEST, if is that you havea friendor family membsrthatuses you Kombucha, may wantto usethemasa source for obtaining moreinformation. and/oryour 1" culture(s). evenmorereasons.. In anyevent,if you havenot already doneso,please yourselfthe favorof researching manerto do the discover what you can.Typing "Kombucha'> any websearch in enginewill resultin 1000'sof references thetopic.We q'ill attempt supplylinks to themostreliablesources informaticm to to of we havefound.Someof the available references Kombucha a little mvsterious. to are

'

of layers a well developed Superimposed of will will cultures floatandotherp sinlqneither whichis a concern. Some thetop down'Thusbottom grownormallyfrom and off culturecanbe peeled to start)et morecultures, the cultures off can peeled and the layersareoldeit, andas thecultureages, bottommostlayersturn darkb'rownandthese be be andshould discarded. theendof its span to Wbentheentireculturesr,arts turndarkUrownit hasreached discarded. cultue andgive it away.If you do, you arelikely goingto run a sometea,produce second Many sayget a culture,b,rew rate,suchthatwe always for out of tea.It took almostsix weeks us to matchour productiurratewitlt out consumption ltve' for an additional daysand stoodin therefrigerator fourteen that haveteaavailable hasfermented give oneor quafters. What you can do which is not widelylnown: Takeyournewly growncultureandcut it into four full sizedone a The smallerdividedculturewill produce for moreawayand starttwo or morenew batches yourself. until you aboutKombucha enthusiastic You will not become container. of your fermentation equalto the size helpyoumuchto run out of tea'Whenyouhaveplentyof teaandcultues and results, it doesn't significant eiperience bealth-and you will the you in abundance, cirngive themawayat will to manypeopleand spread wonderof improved you be inclinedto do so because know it works. is smellin thevicinity.If youdo not,fennenhtion not a you detect vinegar p,rocess, should Duringtre fermenration rvhere Kombucha a in recruithelp.This happened a case takingplaceor your *.it., is deiicient,in whichcase Tbis levels. belownecessary the a grower,s child oftenopened windowat night whichwe thinklowered temperature ofall andstartover. to growerwasadvised anddid dispose and is itself from the gro*th of mold whennormalfermentation takingplace, it possesses protects The Kombucha occur' You couldwashthe sometimes mold Nonetheless, growthdoes ones. particular skill in thekilling of dangerous and of you we safe, suggest dispose everltbing startover and with vinegar stirt over,lut to beabsolutely culture completelY.

and of in Tea that reports Kombucha is effective ttreelimination Cancer, more manyhistorical havebeen while there looking of those uswhohavebeen States, patients overtheUnited all on positive testimonials thepartof cancer recent under if to bave beenmotivated wonder thepeople foi thaapies a longdme and at thetopicof cancer alternatiie the as othertherapies well.Thisis indeed case. applied discussion ttrat indicating Dr' information pass alongcopied they givea culture away,for example, ftequently Whenpeople this says is soin herhlok, shealso indeed Fasching wtrlte Rosina parients. the uses teato curehis cancer Sklenar of l5 drops Tea up pointsout thatthegooddoctorprescribes to a liter of Kombucha perdayandthathe alsouses breakfast before otte_hour of capsule lr{utaflor of in Concentrate a glass watertlueetimesdailyandone Kombucha of l0 He thereafter. alsoprescribes to 15drops GelumOral-Rd and 5 duringdaysonethrough of therapy trvocapsules for 2 or 3 timesweekly-and thethuapyis prescribed trvo ampute of in a giass water3 timesdaily *O- t Cotibiogen years. guiltyof it aswellon-and yourstrulyhasbeen they in little cletails theliterature pass fail Manypeople to notetlrese that believe \\hile I personally witlt theteaalone. theycanreat themselves people believe to whichleads some this get perhaps rid of it in theearlysnges, is by no person even and in cancer a healthy Tea Kombucha canprevent cases' be it believe should relieduponto cureadvarced that means say"ing I necessarily 'Ilere areso be to belped helpthemselves curedof carcerfor rvelloverfitly years: havebeen The truthis thatpeople therapy. tlte job morethana small to list tlremall. No mattcr particular that tlrerapies it ii cancer effective manyproven have one of people healthemselves cancer to rvirh of professional a history helping everyhealing almost however, with theothers. particular thingin common medicine alternative to the I is thread diet,ancl wouldchallenge reader frndevenoneeffective Thatcommon flour refined red coffee, meat' alcoltol, of elimination smoking, tbe endorse complete not who practitioner does strongly andrefinedsugar-just for openers' itsell andsoto be that bodilyresources 0rebodycoultlotherwise usingto hght thecancer thingsconsume All of these tbe diet-which is exactly with an improper and thaapies continue effective relyon oneor eventwo or moreproven at worst' at natureof tlle commonAmericanone-is foolhardy trst andlife threatening useful to to and topics, it wouldalsobe foolhardy attempt convey couldbe a1dhavebeenwrittenon these Books we invite'tlteafflictedto do the Instead, of by informationin depthto thepersonwith cancer means a slrortpaper. ol'ertheyears proven ustimeandagain to and available, it hasbeen is The for research themselves. information readily rvhoareled by handto Tltose longtermsurvival: of chance a stand muclibetter who do theirownresearch thatthose to to observed refuse drink' been fte waterof life havefrequently

Teaand Cancer Kombucha

crisis' to morethanwhatis referred asa cleansing always-not-hing are <Side effects> frequently-but not necessarily fasterthantheindividualin which simply,n.*r ttratttrebodyls throwingoff toxins If a healingcrisisis in progress-, of four' wait for the say the solutionis to reduce dosage, oneouncethreetimesdaily instead can question handleit, fte the and to symptoms subside graduallyincrease amount'

..

Propagation and TeaPreparation Culture

we havedonea bit of and misleading evendownrightinaccuateinformationcirculating. Thereis muchincomplete, problems' these and reading havedoneour bestto eli-rrinate process do anythingelse,washyourbands to production the If L wash your handS. you disconrinue tea/culnne againberoreresuming,TreatKombuchalikeanyotherfoodproduct. steel glass stainless or distilledd goodwell waterto a boil in an enameled, of 2. Bring threequarrs preferably boiling for five themixtr-recontinue wt container. en it-66[t, addonecup of white refinedsugarandlet minutes. cup and from its heatsource addhve individual size yoursolution remove has 3. Whenthefive minutes elapsed, for pr.wnt, anda family sizeteabagcanbe substituted the bagsof black tea first removingany sh;lesir of subject tea' bags.[on tbespecifrc individualon.r. L, tl,. ,." ,to-p ro, fifteenminutesandremovethe tea andit is very difltcult to we includingMr. Gunther. haveusedboth, -although black and othersgreen, somerecommend usesthe the greenis definitelymilder' Dr' Sklenar resultsttrantne ottrer, better saythatoneproduces ourselves'l and however, thusfar we are stickingwith black patients, black teafor his cancer a Fahrenheit-aboutroom temPerature-as cultureplacedin ori*r*f cool to to 68-77degrees 4. l-etthetea/sugar chinaor glazed into a glass, dme.Pourthe solution too hot a solutionwill die, andnow is mushr60m plasticmaterialof thepolyleftnegroupare Glassis best,andwhile high qualitysynthetic container. earthenware The conlainer are conlainers to be avoided' (PVC) inO potystyrene low acceptable, qualitypolyvinylchloride areaandthedistance for iistrouioprgvid.e a fairlylargesurface ouuiousrjnoro t."rr i or 4vzquafls, should oxygensupply "i orderto providean adequate or tne berween tip andrhesurface tiretiquio ioutd ue qrliyr in Theywork Vz"mushroom' a9 fish bowlsthat produce use for theculture. We personally one ialon capacity conniner:Yesit tupperware great,andten of ttremcostleis thansad. gwe'vealsouseda 19,idiameter and culture, theteawasdelicious' iroduceda 19>diameter in days a to for it ferment seven fourteen in the 5, Place mushroom themixtu., ,**tt, shinysideup,an<llet with Fahrenheit" 74-80beingtheideat' This 68 no warmdarkptace lorverrhan ns higherthan86 degrees ue where there a coexist nor geaseparticles' should.it cooking of because ai borne not b in thekitchen should or anyt'hing cloth with cheese to exposure *otos. cover thecontainer for dueto thepotential greater lot of plants he bandto prevent entryof unrvanted drecoverwith a rubber to cleanthatallowstheculture breatie,s.cu.ing guests, suchas fruit flies. as hands in wash 1'our three' sometimes periodyouwill havetwo mushrooms, 6. At theendof tbefermentation water'placing washthemott witlrrunning and Separate from themixture. the (1) above remove mushrooms and startmore'A cupof teafroma gf.., piatewlth a bit of teaandcoverthemuntil youareready.to eachon u .f.* process lackingteafrom a but' the fermentation be previous uatcnsf,outd addedto new onesin orderto improve or almost for fermented l3114dayswill have or [Culturei add previous batch, a teaspoon two of vinegar. to that cultures yourvill have produce will usually Shorttermfermentations naturally. separated completely for separate Yourself.l not does filters'Frank coffeedouble mixturethrougb the straining fermented haverecommended 7. Some hlled to bottleor bottles' into a clean a to ,ruining, syrng insteao pourthemixturethrough sieve recommend them'anda cloudylike mixture yeastthroughwhile a filter will trap off. the brim andcapped A sievetetsgoc,o foifiue daysbeforedrinking,anddrink yourltrst daily dose in Let stand thereftigerator for drinkingis normal. third or fourth doseor mcrein accordance Takea second, in of four ounces the morningon an emptys-tomach. frgurewho dranka well known l{olly"rvood effectyou are after.Thereis a stdryabouta with the therapeutic see Reagan' to hlieve thiswasPresident reason is quartpefttayandrid himselfof coloncancer.-TheregooO we usea smallmeshmetalsievefor straining' put president thecomplete bootdetlfwe in The Dictatorandrhe wrag beforeputtingon themenl lids' Theyarehudly our bulk t.u io Jai* jars, andcoverthetop *itrr saran 'As decanters' *. lars into our moreconvenient ever<filledto thebrim,>because .onrurtly pourfrom tle targe and nhangy dangys>' sowe *hat my wife calls producing to rheteasitsin ttrerefrigaatorit continues nwoit<,o againas we pour it into individualglasses' strainout te" alsofrequently $'ltich we have the for g. The aboveis uelJear. NlanyfErment ieven daysand startdrint<ing trrewimmediately, and ten' fourte6n evenfifteenor sixteen for We donewith goo4effectsalongwith others. bavefermente<l seven, days for a Our goodresults. friendJim fermented batch eighteen with continuing plusfive dayssranding days andsaidtheteawasfine but strong'

Dscussion Fonm1please freeto join. feel We just started openKombucha an informationsupplied us is here. by Someadditional A notedauthor/authority Kombucha, Gmths Frank,his Kombucba on is Journal is located site bere. FAQ sitehae. ColleenAllen provides very well doneKombucha a of Mailing List, click hereto subscribe e-mail. Colleenis alsothemanagef, the Kombucha by Information regarding chemical composition Kombucha available Kombucba-Research.com is at of here.We will add links to reliableresources theybecome to as available us. Regardless what you may reador heal,if you aremakingyour own Kombucha Tea,we strongly of jars pots,(for brewingtea),largewide mouthglass recommend: of stainless steel(Zod choiceglass) Use (for fermenting), wooden plasticutensils. and or You mustavoidcontactwith metalccntainaVobjects, in regards care/storage fermented andthecultures of tea to themselves. You shouldbe very carefulregarding anount of Kombucha you useinitially. As a rule,most the Tea peoplewouldbe bestserved limiting intaketo a maximumof 2 oz,2X daily (4 oz. total)to start. by We havereference user'ssuffering to discomfort from excessive of K-Tea. use WhenmakingK-Tea,You will needlots of tea,sugar, somefine cloth,anda heavyrubberband.Jars clean. andpotsshouldbe kept extremely you itself, so,if naintainedappropriately, couldhavdmakea lit'etime Kombucha reproduces supply from a singleKombucha Culture. We will be addingpertinent infonnationto this siteasit becomes available us. For now,please to you accpt thanksfor stopping If youhave any'thing wouldlike to share, seeposted our by. here, or please regarding Kombucha, contact by e-mail. us GoodLuck, andGoodHealth, Flany & Carol Brown

Kombucha Culture Tea

HealthDrink The AnciehtRejuvenating
whatit is andwby so kom-BOO-cba). Othersarewondering Tea (pronounced Many peoplearedrinkingKombucba It Tea people enjoyingbenefis from tbis daily drink. The Kombucha is healthyandrefreshing, tastes are many The to n'ith a tangof vinegar,depending bow long it ferments. benefits tbe on like applecider somewhat a sparkling it By physicalbodyvary widely.It is saidto en-hance immrmesystem. detoxifingthe body,it makes unlikelyfor tbe physical growthenvironment. This resultsin a healthier body! and disease causing bacteria virusesto find a suitable While it relief from manypltysicalailments. Tea People ftom all overthe q'elld 6laimdrinkingKombucha provides to usedin manycultures promote beverage may not be thecureto all theills of mankind,it is a traditionalfemrented are rvell-being. benefitsfrom testimonials iu Someof thereported -actsasa gentle laxative, helpingavoidconstipation. -aids in therelief of arthritis. -cleanses colonandgallbladder. the -aids in healthy digestion -relieves qamps. colitisandstomacb -returnsgrayhair to it's nannalcolcr. -helpsstopnon-infectious diarrhea-relievesb'ronchitis asthmaand -clearsup Candida yeast infections. -regulates appetite reduces fat. the and -aids with stress insornniaand -improveseyesighlcataracts floaters and -relieves , headaches including migraines. -put Lupusintoremission. -helpsreduces alcoholic's the craringfor alcohol. -eliminates hot menopausal flashes. -clearsacne, psoriasis otherskinproblems. and -thickens fingernails. hairandstrengthens -enhances sense smell. the of -vitalizesthephysical energy-including energyl sexual bodyandadds

:: "

perhaps for thousands yearsin differentpartsof tie world.This of The Kombucha Culturebasbeenu-sed hundreds, Tea The ailments. of to beneficial manyfor a variety physical in itselflends testimony thefaa &e Teahaslong been to Tea one havecompiled of information thebenehts theKombucha for nearly on Russians, and Germans, Swedes others from theFarEast," years. theautiorative Beverage Natual Remedy and hundred In book*Kombuch4Healthy to whohaveseen varietl' benefrts their a of from Russian German and doctors Franklistsmanyreferences Gunther 'Tea Fungus in of patiens. Rosina Remedy its Significance Cases and Kombuchaf}e Natural Fasching's book also Disease" discusses in moredetail. this Cancer otier Metabolic and it straight "From manyof thenames canbe seen The Kombucha Culturehasmanynames. Frankstates Tea Gunther presumably in theeast: Manchuria Russia India."It is knoun and lie awaytlat theorigins theCulture China Japan, of (Germanized of Japanese name, used (Japanese fcr teasponge teafungus), form Kombucha word or by Combucha (Brazillian), Kvass.@ussian), monasteries), and internationally), Tea MarineAI-ea Otinka(Bohemian Moravian (Manchmia), well as as Mushroom Manchurian Kargasok (Japanese the tea b'rought culnnefrom Karfasok,Russia), doctorKombuin 414A.D. litoature,it wasinroduced Japan theKorean to by mary othernames.According some ro tbe widepopularity enjoyed Rosina reports Kombucba until WorldWar II whenteaartdsugar, nutrients Fasching that sczrce. theKombucha Culturethriveson, became and The beneficial bacteria yeasts Alttrougli Nlushroom, IS NOT A MUSHROOM. tT calledtheKombucha commonly process yielding itself form a symbiotic matin. It propagates duringthefermenqtion cellulose colonyin a strong Whenplaced in is anotlerCulture, to termfor thisjelly-likemass a zooglea. oftenreferred asa "baby."The scientific in and theappropriate the Culturefeedon thenutrients rapidlymultiplyto produce substrate, yeasts theKombucha intoacetic acid.whichis the alcohol. rich environment to The created theyeasts bv allowsthebacteria convert alcoltol

vinegar. The bacterium Acetobaiter acetisubspecies xylinum,alongwith otherorganisms associated production with has identified Kombucha. is interesting notettratvinegar beenused humans in It of vinegar, been has to by for of kr "Vinegarwasmentioned thousands years. his book "Kombuchathe Essential Guide,"Christopher Hobbsstates in thewritingsof the Assyrians, Greeks Romans an imporunt medicinein its own right." Because and as the Kombucha is Culture a living organism exposed all kindsof influences, hnished to the always beverage doesn't have The Russidrresearch thesame composition taste. and in Danielova stated 1954",.. thattbeactual scientist variesaccording geographical climaticconditions, depends whatever composition the syrnbiont of to and types and on of wild yeasts bacteria and existlocally." Variances mayoccurin eachbatchof Kombucha maybecome more and temperature obviousduring seasonal changes. The Teais madeby placingthe Kombucha Culturein a solutiqr of teaand sugar. BLACK or GREENTEA and WHITE SUGARarethebestnutrients. processes place Within 6-15days,biologicalandchemical metabolic take producing varietyof beneficialingredients. following constituents be foundin theKombucha The may a Tea;a small vitamins amount alcohol, of dioxide, carbon acid glucuronic aci4 gluconic C,Bl,82,83, B6, B 12,folic acid,acetic acid,oxalicaci4 usnicacid,&uctose, dexrogyral(L-lactic Acid+)plusenzymes minerals. and present "alcoholTheendproduct in contains verysmallarnount alcohol, a of 0.5Vo 1%,whichis asmuchalcohol juice.By law,a beverage contain to 0.57c including ftee" berandmanybeverages up alcohol still be and apple can 'hon-alcoholic." labeled Mostbeercontains approximately - 87calcohol. Theendproduct alsocontains small a 3Vo arnount sugarwhich is not converted. longerthedrink ferments, sugarandmorealcoholwill bepresenlIt of The less will turnto vinegarif allowedto fermenttoo long. Theslightamount alcoholpresent theferrnented is normally in thannonof Tea harmless is no morepotent and who alcobolic wbo drinkKombucha it reduces An beer. Some alcoholics hnd theiroaving for alcohol. alcoholic sober whenyoudrink drinksKombucha "I foundit wouldslowme downwhenI wason a binge.It minimizes hangovers says (notmixedbut between it with thebooze foundthatwhenI drankK-T But beerandwhiskey shots). mostinteresting...I all day,I hadlittle c no cravingfor alcohol." glass Manydiabetics it In drink theTea,but ferment longer thesugar is of so content decreased. a fourounce prelentdepending how longit hasfermented. Kombucha (that'sVzcup),there Tea maybe 3 - l0 calories sugar on of lvlany women. articles notrecommend Kombucha for pregnant lactating do the Tea The fetusandyoungbabydo not or yet havea developed to the has digestive system hlter unwanted been toxinsout of theirbodies. Unless mother already drinkingKombucha, maybe bestfor thepregnant it woman theheastfeeding Kombucha mo$er to forego until and pregnan or breastfeeding passes. cy Kombucha, smalldoses, benefitted in has wittrADD andconstipationlPeople bloodthinning medications children on (such coumadin) plri'sician aware your is as haveusedtheK-Teasuccessfully. Makesureyourprescribing of Kombucha soyou canbe monitmed. there anydizziness, If use is Kombucha. discontinue who wishto ingest Decaffeinatetl hasbeen for less tea usedsuccessfully those who aresensitive caffeine for tlrose to bi caffeine. strong of coffeecontains A 4 in cup approximately 100mg, to opposed approximatelymg.of caffeine a 4 oz. cupo[ Kombucha b'rewed blacktea.Manypeople green whichis lowerin caffeine is regarded a with Tea and as use tea medicine itselfin Chinaard Japan. in People who have problems with Thrush Candida or rnayactually The in benehtfromdrinkingKornbucha. yeast the yeast Culture similarto Brewer's are usedin fermenting winesandbeers. People varyin theirabilityto tolerate new foods. youlrave ill effects If from Kombucha, drinking it. any stop Outside USA,glucuronic the acidhasreportedly Tea Whettrer beenfoundin theKombucha in some chemical analyses. it is indeed constituent Kombucha still a question. wasthought is a is was of It thatthiscompound w'hat responsible for Kombucha's detoxiFrcation thebody.But there maybe enzyrnes otheringredients workon improving of or that the humanbodyin inricate and,as yet, unknownways.What is important aboutGlucuronic acid is thathasan ext-raordinarily impuunt detoxifyingfunctionthatbirldsloxins so theycannotbe reabsorbed the intestines the or by urinarysystem. Onemustthink abouthow importantit is to detoxifyour body,especially thisdayandagewhen in excessive toxinsarefoundeverywherein thesoil where growour food,in theair we breathe, thewaterwe we in drink andthe food we eat. Amongotler constituents Kombucha, foundin a variety studies, UsnicacidandL-tactic Acid+.Usnicacid of of are hasa sfong antibacterial effect.It basbeenreported contribute theinactivation viruses.Dextrogyal (L-Lactic to to of Acid+) hasbeenreported be lackingin theconnective patients. "So to tissueof cancer Frankstates long asit Gunther (l--Lactic present tissue, Acid+)is predominantly in cancer cannot develop.It is interesting noteheret-hat pH to a valueof 7.56is exceeded cancer patients. (andalsoprecancers) pI{ in Organisms whicharefreefrom cancer show values under of 7.5.Serological tests thebloodin theveinshaveshowntlrattheKombucha of beverage shifistlrepH valuenoticeably towards acidside." lhe

that To a certainexrentthefomUucnai* pr.r.ru.s itself. Any microorganisms do not blongto theKombucha carbon in The Cultureproduce by Culturearerepressed tbe aceticacidandlacticacid it produces. yeasts theKombucha properties alcoholis a universally knotn and dioxideaswell asalcohol.Carbondioxideis a gaswith antimicrobial preservative. will! In thelongrun,onemustrememkr thathealing Tea If youbelieve Kombucha will helpyou,thenit probably the A mental spiritual atd levels. person's levelbringslittlehelpwithdtitrealchange theemotional, on on thephysical worry,hate,resentrnent" part of any tlpe of hea-ling. Negative suchas fear,shame, emotions attitudeis an important to emotions damaging your are that cause energyblockages leadto illness.Onceyou realnethese anxietyandjealousy you body!We canhelp but bealthandimmunesystem, haveno choice to give tlremup if you wish to havea healthy ICs to and healourselves beingnon-judgemental by exhibitinglove,forgiveness patience. important keepa and by posiriveattirudewhenriding tberollar coaster life! It is alsohelpful to usedaily affrmatims sucbas:AII my cells of are properly.All my cellsarecommunicating conectlyandall my body functions at the arehealtbyandreproducing to Manypeoplehnd it beneficial prayover the proprratesandlevels.It may alsohelp to prayoveryour Kombucha. can to Crratitude the offer. And remember give thanks. food theyingest,askingfor thefull nor,rrishment food products and to miracle is elixir.It wouldbe impractical leada life of excess then Kombucha not a magical, alsobehealing. of Tea drink a bit of Kombucha to try to eventhingsout.Throuhthestimulation theindividualimmunesystem, health. andrestore resistance needto maintain they Kombucha offersmanypeoplethe physical

TEA THE PREPARING KOMBUCHA

Kombucha Recipein a Quick Glance: Tea 1. 2. 3. 4. 5. 6. 7. 8. 9. Boil 3 qtswater Add I cupwhitesugar Boil5 minutes Turn off heat& add5 teabagscr 5 tsp.looseleaf Black or Greentea l5 Steep minutes Remove bagsor leaves LET COOL & tea container Pourcooled liquid into fermenting Kombucha Surter Tea Add Kombucha Culture& 1 cupFermented Cover& let ferment - 15davs. 6

drytng is Canning. clganliness essential. it to Whenworkingin anykitchenuith foodproducts, is important remember rvithsoap wateris very yourhands and Washing thoroughly in andfreezing be donesafely anyhomekitchen. can If will the Tea imponant. aside special Set a time for preparing Kombucha duringwhichy;6rl be unintemtpted. youdo you yourhands getintemrpted, will haveto rvash you again. Gather washtheutensils will need. and Tea.You will need: You maywantto usethese only for maliingtheKombucha -a fourquartCorning, pan Visionsall -elass stainless (Don't usealuminum). or -a wooden plastic or spoon. -a measuring cup. teaspoon measuring and -a one-gallon jar jar jar to tlre glass (or othergallcxr such a crockpot,bowl,cookie or aquarium) ferment teain. as -netting,coffee or covering. filter,linencloth,n11ons anyotherbreathable -a teaball,coffeefilter or netting (cnlyif youuseloose leaftea) --5teaspoons (or 5 teabags). tea - I cupsugar (wbiteor b'rown). -a rubber band.

-a KombuchaCulture
- I cupfermented (or Kombucha Starter l/4cupwhitedistilledvinegar) Tea jewelry.Themetalin yourjewelrymaynot adversely but Remove metal affectyourKombucha, tle bacteria all with soap hot waterandrinsewell. and harbcred it mightcontaminate Washyourhands all utensils in it. and Now youarereadyto beginthebre*ing process. in Any chlorine thetaplvater l. Boil three quarts water.Rlteredwateris best, depending purityof yourwater. of on Tea. Kombucha will boil off. If youareluckyenough haveunpolluted to that or spring well water, maymaketasty

I -.

you Instead whitesugar, may usI cupof light or dark of whena rollingboil is reached. 2. Add 1 cupwhitesugar starting and is added feedthe bacteria yeastin theCulture.With adequate to the Remember, sugar sugar. b,rown products and periodof fermenhrion, Teayieldsa lot of energywith relativelyfew metabolic the sugaranda short If of residualsugar. allowedto fermentlonga, theTeastill yieldsa lot of enagy, but themetablic smallamounts Tea.You may tasting a This produces moresour,vinegary sugar. products increased thereis little residual and are Because the of tea but iubstituteI cup of honeyfor thesugar, addthehoneyto the steeped whenit hascooled. to everyfew fermentations keepthe sugar differentmicoorganisms in honey,it maybe a goodideato subs[itute y. g Culturegrowin health for five minutes. 5 . Boil waterandsugar 4. Turn offheat andadd5 tsp.or 5 teabagsofblack or gteentea' but Lipton,TetleyandEarl GreyTeaall work well. Herbteasmay be used; teashigh in oils, suchasmint or sage' Kombucha Tea. makes refreshing a mixedwith 3 tsps. growth.Threetsps. comfrey mayinhibittheCulture's Using4 teabagsblackteaplus 1 teabagGinseng tea decaffeinated thathasbeenusedsuccessfully. Lipion markets with differentteasfor a tasteyou enjoy. pleasant produces beautiful"babies."You canexperiment and Teatastes qill too and or tea and l05 . Steep 15minutes remove leaves bags let teacool.If you let it steep long,it won't hurt,it only adda sliglttmorecaffeine. jar. Culture.The "baby''will grow on the 6. WFIENCOOLED,pourthe liquid into thefermenting Add theKombucha of top of the "mother.'iMost Culturesfloat on the surface the liquid. Don't worry if yourssinksto thebottom,it solution. of it If miy risein a few days. it doesn't, *ill still form a new "baby''on tie surface thebrewing Teato ad( use% cup whitedistilledvinegar. Tea If you haveno Kombucha Kombucha 7 . Add I cup of fermented Culnre growin it. the besides Kombucha This acidifiesthesraningteamakingit unikelyanyorganisms with a rubber of coveringoverthe opening thejar andsecure otherbreathable 8 . Placenetting,coffeefilter, nylon or Tea. and mold, spores vinegarflies out of the fermenting dusL band.This keeps will TheCulture F. &om65-90degrees for 6 - 15days. ranging in 9 . Let sit undisturbed a placewith a temperature not does needlight to The Keepout of directsunlight. Culture is growbetter thetemperature keptconsistent. if and,if need or yourCulture a darkcupboard roommay acidifyit earlier just uste testit earlier in grorv. Placing grow,reproduce and in the air it be,haruest earlier.Fresh is important, organisms theCul4rreneedoxygento foods,do not you cooka lot of greasy If room asgowing Cultures. in fermenttheTea.Do not smoke the same lives,thus where Culture the Oils maylandon theK-teaandfloatin thesurface in keepyourCultures thekitchen. with its growth. interfering of test test.A taste on a batch for pouroff a couple ounces a taste of 10.To makesuretheTeais readyto han'est, like Tea Kombucha may taste this: ** 4 - 6 Days- Too sweet, all su-ear converted. not ** 7 - 9 Days- Tastes sparkling applecider. like :l ** l0 + Days- Vinegar prominent. becoming taste tea. b'rewed You canalsouseit for table diluteit witlr freshly or too If younoticetheTeabecoming strong fermented, vinegar youwish. if borvl and Gentlyseparate placethemin a glass remove two Cultures. the to 11.WhentlreTeais brewed yourtaste, for Theyrvill keeprelrigerated and or container ziplockbaggie refrigerate. rwap,plastic with plastic covered in stacked theirfermenting preferto storetheirCultures people possibly longer. Some approximately months, six Tea. beeror u'ine You canalsouseclean plastic bottles. or Tea 12.pouroff ttrefermentetl andbottleit into glass food-grade coffeefilter, sieve, youcanfilter if you wish.Usea plastic but wirha cork.Filteringis not necessary, capped bottles nylons netting. clean or people storetheir iL I Although do notrecommend some Teaandput it in therefrigerator. 13.Dateandlabeltlrebottled the (sometimes build-up carbon dioxidewill cause of the w"ith K-Teaat roomtemperature success bottlert or whenrefrigerated growthslowsor stops The organisms' bonledK-Teato explode). Kombucha unrefrigerated one K-Teais goodfor at least )ear,possibly bottle-d The K-Teawill agethelongerit sits.Refrigerated coole6. Ionger. tA you your stomach, candrinkit after If dailyon an emptystomach. it bothers 14,Degindrinking cup(4 ounces) in is depending if there t'ood one's on of constituents theTeawill workon thebodydifferently Thediiferent eating. half another cupdose include (If you wish,youcanstartwith a dailydoseof % cup).After two rveeks, bodyor not. . everydal It is half cupdoses youcanaddanother of dose a half cup - takingtltree in theafternoon. Aftera month, the for and the suppress appetite is great remoring urge your For nct necessary increase dose. weightloss,it does to TO RElvtEtv{BER DRINK PLENTY OF WATER TO FLLRH TFIETOXINS FROI'I for in-between mealsnacks! gavetheirpatients liter of Kornbucha one militaryhospitals in the YOUR BODY. Ir wasreported doctors theSoviet of whatthebcstdose the to four each day.That'sapproximately cupsa day!It is important frndout for yourself from theHoly prayto God,askfor guidance yourbody.Ask yourHigherSetf, Kombucha will mostbenefit Tea

you with, but whatever do, "Know Yourself!"Tune you Spirit, useyour intuitioncr do whatever feelcomfortable the you.Remember, muchof a goodthingis not always best. too into your bodyand feel what is bestfor BECAUSE THE ACIDIY OF to of of It is theresponsibility all who drink Kombucha beaware contaminants. AND O'IHER FACTORSIN THE KOMBUCHA CULTURE,IT IS HIGHLY UNLIKELY IT WOULD BECOME freezing, brewingof wine or beer; or dehydrating, As CONTAfVIINATED. with any bomemoking, canning, if smellbadcr havemolds has mustbe usedandcontamination to be considered the foodproducts commonsense can carbonic acid bubbles pusbup potions of theCulturemaking growingon them.In the fermenting container, or are foamybubbles that look like, but arenot mold. Brownstrezuners cellsfrom theCultureandcanbe strained makeholesin theCultrnepattie.Othertimesit air to washed but is not necessary do this. Sometimes bubbles ofl and vary in color ftom white,gray,tanandbrown.Raspberry Blackbenyteas Culh:res may haveb'rownedges, a theyare hne to use.PaulStamets, notedmycologist grow pink Cultrnes! These Culturesarenot contaminate4 of pink s blackmold-islands floatingon thesurface the tea." are "... slates mostoftenthecontaminants green, sureyour tlratfall aparteasily.N{ake any HealtbyCultures shouldfeel firm andrubbery.Discard Cultures If fermenting smellsvinegary. it smellsfoul, or if you're in doubt,throwout theTeaandCultureandsurt with a tea as keepat least extraCultwein therefrigerator one newCulture a newbatcbof Tea.It is a goodideato always and CARE,THE WTIH PROPER Culturegetscontaminated. a back-upin theunlikelycaseyour fermenting KOMBUCIIA CULTIiRE WILL LAST YOU A LIFETIME. Therearebooksand on by looking,you'll be amazed all the informationavailable Kombucha! Onceyou began infonnation the lnternet. on you'll find mucbKombucha to If audioand videotapes. you haveaccess a computer, Books: Kombucha An Frank(526.00). excellent Remedy from theFarEast"by Gunther Beverge Natural and 1. "Kombucha Healthy includes manyreferences. and book.It is themostdetailed and in of and Kombucha The NaturalRemedy its Significance Cases Cancer otherlv{etabolic 2. "Tea Fungus ($17.00). Fasching Diseases" Rosina by L. Guide"by C. Hobbs, Ac. ($6.95). Tlre 3. "Kombucha: Essential by The 4. "Kombucha MiracleFungus" llaraldTieue ($8.95). , - the Holst(S12.95). Handbook" BetsyPryorandSanford by Phenomenon TeaMusbroom 5. "The Kombucha Kar (S10.95). and How to andWhatit's all About"by AlanaPascal LynneVan der 6. "Kombucha: r ($12.95). Malczewski Kombucha" AndraAnastazia by . 7. "The Essential ($6.50) Estelle, Ph.D. 101"by Ariana 8. "Kombucha -(59.9-5) in or 54 available English Spanish by Power Compedium" JohnNovar. pages 9. "Kombucba 10."Kombucha HealthDrink of theAges"by DianeMinden($6.25) PAPERSHIPSBOOK STOREcarries booksyou may hnd at your local library or bookstore. Kombucha Someof these You l-al5-45i-3799or E-mailaiiantjs@ntn.com. canalso mosrof these books andcanbe riachedby telephoning the Books", largest Avenue, Anselmo, 94960."Amazon.com CA San conract themby writing630SanAnselmo Kombucha books Minden's and Kombucha Books. You canalsoorderFrank's some alsocarries bookstore online, throughFULL CIRCLE PRESS. then If is Culture a friendor acquaintance.thatis not possible, call yourlocalhealth The bestsource a Kombucha of find a Culture, thenyoumay If willing to share tlreirCultures. youcannot foodstore. Theymayhavea list of people (see Kombucha Cultures supplies "Kombucha Links" ). FULL CIRCLEPRESS wish to purchase from a supplier one Health Drinkof the (includes with thebook"Kombucha. comes for S25.00 S&H within theUSA only).TheCulture All or withinits 60 pages.Please makecheck MO to FLiLL CIRCLEPRESS. instructions Ages"andhascomplete the PriorityMail through US Postal Service, sentFirstClass or orders Enjo.vyour new adventure! Cood luck andgoodhealthto you! t 613 CopyrighJuly 1995-revised 197 FLILL CIRCLE PRESS 1121 Lincoln St, KlamattrFalls,OR 97601 Phone 541-882-3010 FAX 541-885-7396 E-mailminden@cdmet.net |

Kombucha, Combucha,Tea Kvass,Olinka, Manchurian Nlushroom,

KOmbUtS minel information at Cha... youhavearrived tbeKombucha tonic drink readilymadein your own home refreshing A healtb-giving, Introductionand HistorY: 'homeb'rew'activity which hasbeencarriedout in is of and The production consumption Kombucha an ancient medicine' ntougout theastern world for manycentuies.As a kind of healthinsuranceicure-all p"ur"nr households embrraced, whereit wasimmediately the across world, hittingAmerica spreading has its consumption beensteadi-ly countries manyotherwestern in to by hypedandrevered millions andit now seems be gainingpoputarity Britain and
IOO,

drink aretea(blackor green)andsugar- basicconsumables beneficial refreshing, of The raw materials this deliciously in originated china andof The in in available almosteveryhousehotd oe *esiern hemisphere. practice teadrinking he yearsof medilation dozed tellsof how duringseven Jafanmoe than2000y.6 .go (thelegendof Bodhidharma Wberethey themto theground. and tlat he cut off his eyelids tossed himself of he off, whenhe awoke wassJasbamed to to continues this day.In <xder convertthese sprouted the frst teaplants)and,of coutse, fell two beautifulshrubs you tea, product calledKombucha however, alsoneed hnished into ingredients themyiterious basic two quiteordinary 'mother" This is placed teawhereit will of onto tlresurface the sweetened one furthercontributor theKombucha hnished of and sugar thenutrients theteainto thedelicious of the floatandworkto convert carbohydrates t-ne happily drink we call Kombucha. The Kombuchatmothert: The threads' in together a matrixof mycelium-like living sy'rnbiotically and colonyof bacteria yeast Tbis is a strange 'Kombucha popularly Fungus' (hence mimomer its mushroom is overallapparancethatof a flat,beigiy-coloured of shape tea sufaceof thelife-giving liqum andtakingonthe boundary tle covering endre by adopted manypeople) to depending what - 10mmor so,thecolourvary"ing, is thickness 8 it conrainer frndsitseifin. Themature thebrewing brownwhengrou'non black from almostpurewhite wbengrownon gteenteato a caramel on, typeof teait is brewed are of components this organism the The darkeranddarkerwitb ageandsubsequenibut.h.t). important tea(becoming but fermentans, dremostirnpcrnnt Pichia ludwigii anrJ pJ*be. Saccharomycodes yeasts Schizosaccharomyc.r tropical in of mass cellulose theslmbiotic a xylinium.whichcreates slippery Acetobacter bacteria of all is theslimyvinegar be is sructure.Thiszooglea so toughthatit cannot mat-like in process, holdingthewlrolecolonytogether a tbugh. in in (ie reason reduced sizeto be cultured a smaller for to so tornwith thehngers, if it needs bereshaped any whichhasa thantheunderside is Its or scissors a knife areneeded. uppersurface smoother for container, example) 'veini; andstreamers gas hangingdorvn. Sometimes pockets moreslimy, loosetexture,oftenwitlr darktbread-like rvhichhelpit to process of as (as wrackseaweed) a by-protluct thefermentation form within thestructure on bladder rise as to present do not seem benecessary ttrecolonywill always to and ob,,iously are these not always sg.yafloat,but hours' considerable a few or some or on immeiiately introduction after in, thatopof theliquittit is placed either 'Kombucha': The originof the name thatthecrigins[e in theeast' frommanyof themit canbe seen worldwide; is The ,mother' knownby manynames or (Japanese for teasponge teafungus)' word and Russia India.It is knownasCombucha . Manctruria, China Japan, Olinka(Bohemian TeaKvass(Russian), intemationally), nameandusecl form (Germanized of theJapanese Kombucha Manchurian Russia), broughttheculturefrom Kargasok, tea Kargasok (theJapanese andMoravianmonasteries), by to it to someliterature wasintroduced Japan the (lvlanc5uria) well asmanyothernames.According as N{ushroom 'Kombu'scha'. thenas known doctorKombuin 4148C,andbecame Korean from KombuchaTee Drinking: How man benefits acids'vitamins' rich beverage in beneficial process, delicious a by Thecolonyproduces, a lacricacidfermenradon (usuallv less of alcohol and subsuurces a smallamount and antiseptic detoxifvine antibiotic. enzvmes, 4minoacids. |hut|vn1.Whcnutilise@thasanimmuneSyStemboostinganddetoXifyingeffect;itdoes and stabilisation pH menbcilic positively through organism rhe ,p"Jn" uJl org-. but influenies enrire ;;d.r such contaminants as of manyyears absorbing (probably built up over any it Uatancing. enables t6xinspresent toxins)to become in anO pesticides insecticiOes our foods,air pollutionandstress-related prese*ilfres, fungicides, glucuranic in with rlroughrheirconjugation oneof theconstituents particular, water-soluble kidney-manageable and Toxinsboundin to i,r finds-rher4 the kidleys for elimination. bin{s Ure_toxins thelirpl'qytri$ ir1-trqfi acid.eis_ a=c_i{

with the safelyeliminated but or by this way arenot ableto be reabsorbed the intestines theurinarysystem areinstead 'l,ocked-up' of harmsway giving rise to excess fatty tissues waterretention, out be urine(tiey wouldotherwise stored of by acidarenaturallyproduced the liver for thepurpose of andcellulite).In a healthybody largeamounts glucuronic sufferingthe effectsof conuminated and ii compromised perhaps if carryingout this detoxifyingrask b-ut rheliver to it centurystress' may be beneficial of junk foods)and theby-products twentieth (drugs, atcbnoi, nourishment" suchasthat foundin bytaking it into thebodyfrom extemalsoutces giucuronlc acidavailable rhe increase amountor tea. Kombucha Its effectson the hurnanbodY: ratherfragrant' from a sweetish, enjoy the tastewhichranges Tea Whenyou fust tasteKombucha you will probably applewine flavourwhen sligbtly tart sparkling less-sweet" drink whenimmatue, througbto a lightlyiea-flavoured on it and at This is tbe stage *hich mostpeopleconsume enjoythe tea.Eventually takes a fermented. m-ore completely at a finally reaching srong vinegarstage whichit cat be thelcngerit is brewed, moreacid,lzzy, cidervinegarnature is gqgqg$qgL tq-.pI9lgl,,lglqgq$gl& As the overall effecron the consumer primarily one*ofbrvjilt-flrrshbg-gnd bodily to differentwaysaccording your particular in can thebenefits manifestthemselves a thousand detoxification, to cancer world, from preventing/curing aroundtlre by leadsto a myriadof claimsnrade enthusiasts ffial.rrl-jlhis unlikelyclaims' put off by these-apparently eliminatingwrinklesandrestminggreyhair to its originalcolour!Don't be diseases might be moreable to fieht off or combat on reflecrinstead thepossibilitytia-t airengtlened iirmune system to is If with pollutants. theinternalenvironment non-rvelcoming and morereadilythana body weakened burdened will not be ableto invadeandflourish(asfor the wrinkle andgreyhair claims' ttrey thenperhaps like diseases cancer, stage!). is theauthor still in theevaluation Brewing KombuchaTea in the home: Firstly, a few hintsand tips:

:
i

the however, equipment; little or no special process requiring Tea the Brewing Kombucha is a simple a) acquisitionofoniparticular(reasonablyinexpeniive)itemdoesmakethep'rocessmucheasier,Themostdifficultpart whereit vessel thefermentation for is for of theprocess mostpeople thatof findingtheidealspotin thehouse keeping equipment' thetea-making (ie in up for will be convenient botl^setting andmonitoring probably tlrekitchenwhere and is .tJ"t") andalsowheri tneiemperature elevated freefrom fluctuations'The the for scales weighing sugar, considerably and Celcius, thisis probably 28 degrees of in Io ideallyneeds bekeptsteady therange 23 to temperature The lagged. idealwayto tanksaresoefficiently dayswhere these in higherthanthatachievable mosiairingcupboards only)aquarium keptfor thispurpose (and purchased obviously is this achieve pnmerequirement to ht, spe.lntty (drafts, seasonal fluctuations temperature vessel. thiswayexternal In to heater theinsidewail of the fermentation unit in control theheater as of thetemperature tre liquidwithin thevessel thethermostatic etc) variations will not affect ,ironthese extremely to whatit is designed do. after accurately, all, thatis exactly out' will o[ to areaexposed theair andthe volumeof the liquid effectsthenature the the Theratio between surface b) liquid themoreacidtheteabecomes of area tbe ie extent, thegreater surface of a smallamount tea resulting to some crock as vessel such a bread you I a If andthemorequicklyit matures. you rvant milderKombucha recommend usea - 12pints)with a surface of about22cm(8V2"). diameter whichholdsaroundSVz 7 lires (ld witlt it' produced react may as with thecolonyor its medium theacids comeinto contact No metalshould c) oock is bread container a ceramic enamel glass. or ceramic unchipped in be it lleally, tlerefore, should brewed a be should used' or ideal- andno metalspoolls utensils

INGREDIENTS:
vessel) to up (Adjustthequantities or downproportionally suit thevolumeof yourparticular frltered preferably 2 tjtres(3th to4 pints)water, sugar* (SVz whitegranulated oz) 160grams (u 2-4 teaspoons teabags)tea** mother Kombucha t healthy cidervinegar*** 2 ublespoons ts you p,refers *Whitegranuiated eventltouglt maybe loattre useit' By thetimeyou reallyis thetypeKombucha sugar be andthaeforeyou rvon'tactually consuming utilised completely witi havebeenpracrically theteatbesugar consume it at thisshge.As you getmoreexperienced to oi so anyway, ior ttrewellbeing thecolonyit is better use it yourself a if q'ith evenhoney youwantto' keeping or of you process canexperiment othertypes sugars syrups' with theb,rewing best thrive,but initiallyit is probably to stick rhe (.baby')in ,.r".o. in case oiiginaldoesn't Kombucnionsprin! spare method. to thewell-proven

**The typeof teausedcanbe blackor green, latterresultingin a fragrant, flavour.The lighterandmoredelicate the and can a colonyproduces morerobustflavourcn btackte4 but againexperimentation berewarding intaestingwith all sortsof teasincludingherbal,aslong astheyarerelativelylow in oils whichmay interferewith themicrobial black of growth.Tbe terrns'black' and 'gleen' teasrelateto themethodof drying afterpicking the leaves tie teabush, out that termsimplymeaning the teais spread in a layer lOcmthick in a teabeing'fennented'(a rathermisleading and tempef,anre, oxidatjonallowedto converttbejuicesin the damproom with a low ventilationrateanda controlled green is briefly tea effectandsfonger flavour,whereas blackening the leaf enzyrrically).This p'roduces characteristic and enzymes thendried slowlyat a lower the to l8 hour wilting process destroy remaining afterthe steamed flavour. colourandhasa milderandmoredelicate in temperature; tbis way i1lgrainsthegreen (200rnls *(*:FThis only necessary the very fust b,rew no matureteais available. subsequent 107o or batches, In if for is of tea to Kombucha is added thenew batchinstead thevinegar' batchof matr:re 1/3pint) of thep'revious

IVTETHOD:
stir jug u'ithmetalif available)' contact (the Boil thewaterandpourontotheteaandsugar useof a plastic ketdeavoids Add and Straintheliquor into tbebrewingvessel allow to cool to roomtemperatue. and leaveto brewfor 15minutes. and stir batches), thoroughly batch(subsequent tea the vinegar(first batchmly) or manre Kombucha from a previous with thetop of the vessel if heater usedandcover smoothsideup.Fit theaquarium lay the cbtonyonto the surface, a dustandflies.If notusing but the clothwhichallows colonyto b'reathe whichwill exclude muslinor a loosely-woven and mngecanbemaintained leave within thedesired temperature in heaterput thevessel a positionwherea steady from p'rotected verystrong light to tlrive andis best need doesn't (if will allow!).Kombucha undisturbed curiosity is its whichmay dry anddamage surface softlight or semidarkness best.After 6-9 daysof fermentation sunlight you will Experience enable to acidity. the if of and crtefutlyexrract uste some theliquidto see it hasreached required thatthemore but and set with your particular of conditions flavourrequirements, rememkr the determine time needed (pH2.7 - 3.2is tlreusual acidspresent of the the or effervescent 'zingy' andacidicit tastes, greater quantity beneficial into yeast whichis rich in B vitamins) suong the (butdo not filter tooviguouslyor youwill remove range). Strain winein them,andstcrein thefridgefor 3 - 5 gassy or sparkling as drinkssuch cider,beer whichcriginallyhad botttes in as drinking(if youcanwait!).Be sureto fill to theverytopto exclude muchair aspossible; thisway daysbefore whichwill addthe fermentation a &e to actionwhilstallowing yeast continue low-level you will halt thebacterial 'sparkling' *'ill a quality. The fermenution stoprvhen certain dioxideto tle rea- thiswill giveit its carbon dissolved itselfcan The bottles. colony is to so dioxideis present there no need worryaboutexploding of concenEation carbon jar or batchof teastraightaway it canbe storedin a glass or similrr in the fridgein some now be usedto brew another layerABOVE theoriginal: itselfin theform of another replicated It tea of its owrn until required. t'ill be foundto have else. passed to someone Eventually on or in stored thefridgein reserve brretv. and this canbe separated usedfor another persuaded give to havebeen yourfriends, andrelations neighbours you rvill beoverrun these offspringwhenall by yourfridge before experience) throwing themout (a heartbreaking to and themgoodhomes. youmay haveto resort else' pointandthereis no roomfor anything reaches bursting of Consumption the Tea: to a once to appears varywidely,but a wineglassful a daywouldseem b'e sensible daily Therecommended dose firstthingin the is on The as poinLworkingup to two or three required. frst glass bestUrken an empt)'itomach starting dinner. takenasaperitifsbeforelunchantVs and moming beforebrealcfast theotlreroneor two glasses thoughts: A few personal the of the itselfI believe wholeprocess brerving fromKombucha drinking tea derived In addition anyhealthbenefits to makingsureit preparing mediurn, its yourfirst mother, parapbernalia obtaining of one. is beverage a rherapeutic The the periodically, waitingfor exactly right its checking tdmpaature environment, liveshappilyin a pollution-free to whichadds the and givesthe 'owner'a feeling well-being achievement of the moment harvest tea,etc.,p'robably to you is at The bonus theendof tbeprocess thatit rewards not only hnefits gained. added and suess-relief subsequent to how a 'baby'( - ahhhlfthhhhh, sweeeeet!) keepor give elixir but alsoproduces with a quantity thedelicious of factor! away,so thereis alsoa sharingelemertwhich givesrise to evenMORE feel-good cures'havebeen how 'miracl,e from aroundtfie world describing Who cares how it works- tberearetestimonials intoplay. effectis coming Perhaps placebo the mothers babies. and with Kombucba effected a resultof friendships as vicinity of the in suchasthe fact thatyoumight refrainfrom srnoking the offshoots or possibty otherhealth-improving you cofonyasit inhibitsits growth- possiblyencouraging to give up smoking- whatcould be betterfor thehuman The acid absorption?l or it buly thanremovingthis particularform of pollutionwhether bby abstinence glucuronic awayfromoversweetened possibly the budssothatyoumightsteer sharpens taste of cleansemi-tartness tlle flavour

with w to lEoalcohol too.Drinking it on an emptystomach drinksandfoodsoverume thatcdnbnty tt.benehcial ut anyhing in thelight of the current O::::T*,t* or rates' andin thepresence oissor"J .rrUon fi91" gr."U1Utr to rry ro acb-i.u.their nadonally heartdisease low habitsoi the French for copyingue r.J*ine orii*ing to do so as rend anlorinking it andthatI shallcontinue just kno*' tn"J t".i"y utewin'q it Howeverit doeswbarever doesI ' would like.togive it a try write to me Cl-ub if y:ou ,9;"ii ti'Jry9muuJ1.a for lons asI am able.I hopeyou may too be abp manyrecipes .baby,togetier with a detaile4iriui*,.a ins'uction andrecipebookcontaining These fori mail_order technique' basicb'rewing the ry on...vou hauemastered yoo,.yiit"lo of exciringvariants thebiic teawbich winter Brewto the herychilli cr..n roruu.r,"Tea inrougbtue wa.mingGinger L;;;;" rangefrom thedelicare pickles,churreysandpreserves' vinegar *niin 6ro."t rhebasisfor many Kombucha

CONTACTPOLLY AT:
Polly Syred,Middle Travelly,Beguildy'Knighton' U'K' LD7 ltIW, Wales, Powys micropix.demon'co'uk e-mail:oollv@ by The lvliracleFtmgus FlaraldW' reading:Kombucha' FurtherrecommenderJ Bath,U'K' ISBN: 1-85860-0294' Books, Tieue;Gateway

How to makeyour own Kombucha Tea

by G?nther Iiank W. Ingredients Tbe Kombucha culture(theferment) Approximately - 100g (2 - 3 oz ) of refinedwhite 70 sugarper lire (aboutone quart)of water 2 teaspoons black s greenteaper lire (aboutone quart)of water Utensils materials and One2 - 4lires (2 - 4 quara)pot to boil water jar glassor porcelain One2 - 4 litres(2 - 4 quarts) A rubberband A linen/cotton handkerchiefor papertissue a Bottles In USmeasurement is mostlyusedthis basicrecipe:Maketeausing5 blackor green bags,1 cup it tea of white sugar, 3 quarts water. and of Procedure thepreparation Kombucha for of It's best if you begin fust with two lires (2 qurts). When your Kombuchacultue has grown big enough hasreproduce itself, youcanproduce and largerquantities the beverage. of (about g = 0.2 oz) l. - Maketeain theordinaryway. Perlitre (quart) of water,infuse2 teaspoonfuls 5 "soak"for of blackor greenteain freshlyboiledwater.You mayalsouseteabags.kt thetealeaves l5 minutes. plantasblackteaand is distinguished Greenteacomes from thesame from it principally by theway it is processed: is not fermented. it Japanese doctorsfoundout thatgreenteaprevents cancer I to tea If beverage, you don'twantto use -Qrowth.wouldsuggest usegreen for theKombucha blackor greenteayou canalsouseberbalteas, 2. - Srain off the tealeaves througha sieve, remove teabagsfrom the water,asthecase or the maybe. 3. - Add about70 - 100g (2 - 3 oz)of white sugar litre (quart)of waterinto the filteredintusion per beforeit hascooled. Stir the teaso thatthe sugar dissolves totally. I tablespoon su_ear of is about g (0.7oz). 20 4. - l'r.t the sugared cool down to a temperature higherthan20o- 25' Centigradc about68o= tea not (lukewarm). 77" Fahrenheit The culturedieswhenit hasbeenplacedin a hot nutrientsolution. 5. - Whenthe teahascooledto room temperature, tbe solutioninto a glass, pour china.glazed earthenware stainless or steelcontainer. Glass best.Metal containers othertypesthanstainless is of steelareunsatisfactory strould neverbe used and because acidsformedmay reactwith themetal. the You couldalsousea high-grade synthetic material the polylefinegroup,e.g.polyethylene (PE)or of polypropylene. Wine or cideris alsokeptin containers madeof this food-grade you material. However, shouldavoidcontainers (PVC) o polystyrene. madeof polyvinylchloride your first Kombucha 6. - If you prepare drink,addtheliquid that you got wirh theculture. all later On batches, alwayskeepenough Kombucha drink to addaboutonetenth(10Vo) the quantityto your of new batchasa "sLarter liquid". 7. - Placethelive Kombucha cultue in theliquid. 8. - Coverthemouthof the fermentation container with a tightly wovenfabric,a teatowel,papertowel or similarlight cloth to keepout fruit flies,dust.plantspores other pollutants. it down with a and Tie

largerubberbandto ensure fruit flies mn't get in. Theclottrmustbe porousenough allow air to that to circulateso the cultue canb,reathe, not soporousthattiny fruit flies canget in to lay theireggs. but for 9. - The fermentation Tbe shouldproceed 8 - 12days,depending the tempef,ature. higber on theroom temprature, fasterthe fermentation. periodof 8 - 12 daysis givenmerelyasa guide. the The The Kombucha a cultureneeds warmandquietplaceandshouldon no account moved. be The temperature the teashouldnot fall below68oF(= 20oCentifade) not rise above and of 86oF(=lQo is The Centigrade). idealtemperature about74'F - 80'F (=23" - 27" A. Light is not necessary. The The culturemaybe damaged exposure bright sunlight" culturealsoworksin darlness. to llalf shade by is better. During the process fermentation sugaris brokendown by the yeast of the andconverted a gas into (COZ)andvariousorganicacidsandotho compounds. is the combination these processes It which of givesthe Kombucha its flavor. beverage characteristic The infusionis at first sweet this sweehess but disappears the sugaris brokendown.At thesame as time an acid flavor beginsto develop a resultof the activitiesof the bacterium, thcreis a as so transitionftom sweetness sourness. a slightlysweetdrink is preferred, fermentation to be to if the has stopped earlier.For a dry or slightlyacid flavor it hasto be continued longer. (pH2,7 - 3,2),depending individual taste, 10.- Whentheteahasattained right acid degree the on removethe culturewith cleanhands. Cleanthecultureundercold or lukewarmwater. Fill new teainto thejar andaddthecultureimmediately. Respect right temperature thetea. the of Pourthebeverage bottles,which should hlled to thebrim. Keepaboutonetenth(107c) into be as starterfo'rthenextbatch.Stopper bottlessecurely. don'tthink it necessary strainthe the I to fermented tbrougha cloth.A certain beverage amountof sediment nornnl. It is dueto the is growthof yeasts, whichproduced gaswhichaerates beverage. yeasts saidto have the the The are positiveeffectson thehumanor-qanism. somedesirable 11.- To hnd ultimatesatisfaction thisdrink it shouldbe allowedto manre for a few days(at in least5 days), afterhavingbeenbottled. The activityofthe bacterium stopped is because bottling the excludes air, while the yeast the continues work. If the bottlesaresecurely to stoppered, gas the produced the yeast's activities, unable escape. is by to Thusan effervescent drink is produced. this a few daysin thebottlesis usuallysufficient;theKombucha For beverage, however. will keepwell for months. not worry:The yeast Do will stop&e gasproduction a certain point.It is at in advisable keepthe beverage a cool place. to 12.- The drink hasan agreeable taste. is sparkling, It slightlysourandrefreshing. Onenormallydrinks threeglasses day,one glass(0.1liteiquart or more)on an emptystomach themorning,thesecond a in glassaftera mealin the course &e day,and thelastglassa shorttime beforegoingto bed.Enjoyl of process, 13.- Whenyou smfi a new fermentation neverforgetto addto thenew teaat leastl0 Voof the liquid from a cultivationwhich hasalready fermented. Some recipes the USA call for onecup.Whatsizedoesthis mean? in The standard measuring used cup = in recipes based 8 fluid ounces I cup.An alternative = is on wouldbe 8 ounces 250 meEicmeasure ml. An alternative wouldbe to weighsugar etc.,in thatcase8 oz = 226.80grams. lmpotant point to be noted Sometimes culturefloatson thesurface, the sometimes sinksto thebottomof the liquid. Bottris OK. it Whentheculturesinksto thebonoma new culture(a baby-culture) beginto growon thesurface will of the tea.For moredetailsseePartIX of my Kombucha-book. Kombucha The cultureneeds some time to reproduce itself. It begins with a thin andfrlmy layer. The longeryou leaveit in peace, thickerthenew culturewill grow. the If you haveanyproblems with growingnew Kombucha babys(which sometimes occurwhenit is too cold, e.g.in winter),you may try this: Because growingof a new cultureneeds the moretime you

allow thenew it of that shouldseparate ftom thepreparatior thebeverage you want to drink. Please of to cultue on thesurface the liquid 3 to 5 weeks grow. While growingon the The Kombucha &e of culturegrowsandcovers surface the teacompletely. The thickenedcultue will be mmposedof surfaceof the tea the culture thickensconsiderably. layers.The layerscanbe peele.d one ftom anotherand eachcan off easilyseparable superimposed If unitsfor thep'roduction Kombucha beverage. thecultureshouidsink to be usedas independent of thebottom of the vessel,a new culturewill form on the surfaceof the tea. In this way eachcultue will continueto propagate itself until it graduallybeginsto turn a dark brown color. When it is dark and dirty b'rowndiscardit and replaceit with one of its offspring. Thusthis uniqueculturecanprovideyou, yottrfamily and your friendswith an ongoingsupplyof Kombuchateaat verYlow cost. kss the Kombucha babieson to your ftiends. (Why do you needso muchsugar? questions: Time andagainI'm asked same the And why do you whennomrally5 minutesis enough themost?>. These haveto let the teabrew for 15minutes, at subjects dealtwith in detqillateron, so for themoment,simplyand b'riefly: are Thenuuientsolutim hasto feedthemicro-organisms theKombucha in culture,not us.We must principally(the prepare nutrientsolutionaccording therequtements the yeasts therefore the to of needthesugarin feedin their turn partlyon thenutrientsolutionitselfl. The micreorganisrns bacteria In activated. nufient solutions with a low concentration sugar(carbohydrate), of orderto become correspondingly feweractivesubstances released. lay terms,the sugaris oeaten,by the yeasts. are In The teainfusion,on theotherhan4 serves a source nirogen andpromotes gro*th of the as the of passes thenutrientsolution, well microorganisms. thatasmuchof thisnitrogen possible into So as as asmineralsalts,etc.,a ratherlongerrimethanusualis recommended brewingthetea.TheRussian for (1959)evenwentso far as to boil the teafor 3 to 5 minutes, presumably research Danielova scientist for thesane reason. from theFarEast Source:Kombucha HealthyBeverage NaturalRemedy and By G?nther Frank ISBN 3-85068-337-0 W. Published W. Ennsthaler, 44402 Steyr,1995 Whereto getGhther's book. by G?nther's detailandincludes It bookgoesinto considerable manyreferences. is an excellent bookthat is theresultof manyyearsof studyingKombucha. think ttrisbookis the originalsource muchof I of thecurrentinformationon Kombucha-Seethe indexof the bookandalsowhereto buv the book. The Kombucha is Journal in 22languages : yourlanguage W?hlenSieihre Sprache Ctroisez votrelangue: Cboose [Englislr] [Gerrnan] Brenchl [Spanish] [talian] [Dutch] [Norwegian] [Danish] [Swedish] [Portuguese][Slovakian] [Czech] [Slovene] [Hebrew] [Iranian] Bsperantol [Croatian] Binnishl [Romanian] [Hungarian] [Cneek] [hrdonesian] View My Guestbook Sign My Guestbook This is a publicguestbok. Please youropinion,approval, tell criticism,suggestions experiences or with Kombucha. However,if you wantto write me a privatemessage, you'dbettersend E-mail an W. G?nther Frank l0 Genossensch.-Str. 75217Birkenfeldim Schwarzwald Germany Returnto multilingualMainpagefrank@ kombu.deand gFrank@ bigfoot.com (Ihe URL of this page: http://www.kombu.de/anleit-e.hunl Kombucha Joumal)

Kombucha: Benefits
I lben I wasravelling on theEain everymorningon my way to university, usedto passan advertising billboardfor a bakeryand its sloganwas: what you eattoday,walksandtalkstomorrow.. Kombucha benficialeffectson thed.igestive has system, encouraging growthof goodbowelflora.Whenthe the digestion operating is successfully, body'sresources be usedmoJefRcientl! for otherfrmctions to fight off tbe can infecdons, repaircells,to fuel theb'rain othercrgans. to and

Kombucha and Psoriasisand Other Skin Disorders

As well asdrinkingKombucha brew,it canbe appliedexternally asa poulrice- to improvetheskin.Cut to size, pieces from oneof yourold Kombucha or-Qanisrns, useadh-esive then bandages hold'these to against affected the parts of your skin. Change deily andnoticetheimprovement. this NOTE, it is alwaysimporant to obsenestricthygiene whenusingKombucha rhisway. Follow the same in procedures as usedwhenmakingKombucha brewsi.e. washhands utensils and thcnoughly. Only usesterile bandages.

Kombucha and Arthritis

TakingKombucha improvedigestion a factorin everyillness.Manypeoplehavereported lessening will a of thepain associated arthritisafterrakingKombucha. with If you sufferfrom arthritis,exemine your dietandry to cut down (or cut out) all wheatproducts. Tbese have been shownto aggravate arthritis.

Kombucha and Heart Attacks

High bloodpressure a majorcontributor heartdisease is to (oneof themajorcauses deathanddisabilitvin the of Westernworld today). 2 cupsof Kombucba dayarerecommended high bloodpressure I cup for low bloodpressure. a for and As always, it,s essential you look at your overalldiet andlife stylefor waysto improveyourresistance heart that to attack.

Working with your Health Professional

while ultimately, responsibility your ownhealthrestswith no-onebut you,it's important work widr your for to health professional devisingwaysto combatanyserious in illness. Kombucha help you to achieve can goodhealtr,but it mustbe seen only onepartof your approach a healthylife. as to

Uses Kombucha Tea of

Detoxification Perhaps mostimFstant useof Kombucha asa detoxifier,sinceit is a goodsource the is of with toxic substances thebody,so theycanbe in GlucoronicAci4 *'hich basthe abiliry to combine more easilyexcreted. LIuch of the success improving varioushealthproblemscan be tracedto in Kombucba's the ability to cleanse bloodstream, liver, andall otherpartsof thebody.Thus,Kombucha teacanbe very helpful in a program detoxification. Womenshouldnot hgin usingKombucha of duringpregnancy he sdeeding toxic substances which areeliminated may affectthechild. cr as when Occasionaily, somepeoplemay noticeslmptomsof detoxification suchasdigestive disturbances theyfirst beginto useKombucha. Digestion Kombucha ccntains abundance beneficial which can tea an microorganisms substances of and help thedigestive \licroflora in theintestines balanced s!'stexn. which leadsto a decrease in are purefactivebacteria. AIso.thelactic Acid in Kombucha an inhibitoryeffecton these has harnful microorganisms. Persons sufferingfrom constipation gasoftengetrelief afterregularuseof s Kombucha. Energy and Vitalit-v Kombucha is well knownfor bothshortandlong-term tea energizing effects. Manypeoplefeel well an immediate boostin ener3.l'and beinguponconsuming Kombucha. Due to anabundance of enzlmes,vitamins, andotha nutritionalanddetoxifyingfactorsin Kombucha, regularconsumption bealthresulting increased cangive improved in overallvitality. Skin and Hair Kombucha contains HlaluronicAcid, which is very importantto the formation healthy of connective tissue. NIanl'pecple hnd that their skin becomes smoother moresupple and afterdrinkin_e Kombucha sevEral for monds. Also. hair oftensrowsin thickerand stronser. Jointsand Cartilage Kombucha contains Chrondroitin which is a basiccomponent cartilage. also Sulfate, of It (gl.vcosaminoglycans) aid in theproduction synovial(lubricating) contains relatedsubrtances which of fluid in thejoints. This informationis not to be considered substitute medicaladvice. a for Seey'ourdoctorfor medicalconditions.

glovesandplacingin tea.Replace 6. Whenteais cool,addKombucha cultue by gentlylift usingrinsedsurgicat clottr coveron fermento. 7. After 8-10dap in a wafin,dry anddarkarea bottleKombucha usingtapon fermentor. bottles It rest3 - 6 by days. and liquid in a cool,Sterile cont*iner 8. Gentlylift culturewith rinsedsurgicalgloves placewith remaining with lid (Pyrex,Cmningware).Rinsefermentor spigotwith hot water,and startnext batch. and glovesundercold runningwata. Also sEain 9. Every 1-2monthsbathecultr:reby usingwell rinsedsurgical remaining liquid beforereturningto fsrmento'r. After everybatch,rinseandwipe out fermentor spigotwith hot and tap water.Also cleancloth coverperiodically. 10. Consume Kombucha least3 timesdaily. Suggested daily minimurr capacity 340ml. This amount at is total is dependent the reasons taking Kombucba. for on

Kombucha: Names
goodhealth. "Tea" basbeenfermented usedfor centuries curevariousailments to promote Kombucba and to and It is alsoknownby the following terms: KargasokTea Combucha Comboucha Fungus Japanese Japanese Sponge Russian Fungus Russian Jelly IndianWineFungus The Kombucha is organism not a fungusor a mushroom, a community yeastandbacteria. but of It hasbeenknownin manyculturesfor centuries in Japan, Russia, Kore4 Chinq Germany eastern and Europe. but it wasonly afterWorld War I that Western countries learntabut the benehts Kombucha. of

Howto MakeKombucha
ThebasicKombucha recipes as thatwe useat MaritimeBrewandWineLimited aresummarized follows: KOMBUCHA BREWINC GUIDELINES(6litres - smallbatch) l. Ensure includingbottles, cleanusingchloine (e.g.,Diversol,Chlori-Cleen) thatall equipmurt, are solution. Rinse with cold water,thenhot. 2. Usinga stainless steelpot, pour 6 litresof waterand21 tbsp.(1 l/3 cups)of white granulated sugar. well then Stir We bring to a boil. Don't boil the watertoo longor its oxygen*'ill be depleted. do not recommend usingdistilled process. water,asit is lackingin minerals usedby the Kombucha cultue duringthe fermentation for 3. Whena vigorous boil is reachedremovefrom heatandadd7-8 tsp.of greenteaandsteep 8 minutes. Tbenadd (total steeping 2-3 tsp.of black tea,or oneteabag,andsteep another minutes for 2 time of 10minutes). Coverand placethepot in a sink filled with cold waterto quicklycool it. 4, For preparing Kombucha thefnst time,b'ring1 t/zcupsof white vinegarto boil andaddthis to steeped This for tea. foreignoganismsftom growingin the tea.This stepneednot be creates acidicenvironment prevents an that repeated is againif theKombucha propaly prepared. Your initial batchshouldbe 3 lires. plasticor glassfermentor coverit with a cloth. 5. Whencooled,straintheteainto a food grade and 6. Whentheteahasbeencompletely cooled addtheKombucha cultureby gentlylifting it from a sterilecontainer gloves usingrinsedsurgical andplacingthecultue in the tea.Replace cloth coveron fermentm secure wi& a and it rubberband,elastic, stringto keepout insects air bornecontaminants. mustbe ableto reachtbesurface Air or and of the culturemedium,but you don't wanttoo loosea weave thecloth that will allow dirt or otherforeign in substances getin. Keepthe container to awayftom thekitchen,fruits,plants,andsmoke.Place whereit will it remainundisturbed awayfrom bright ligha. and 7. After 8 - 10 days(on average) a warm,dry anddarkarea, in bottleKombucha usingup on plasticfermentor, by or siphonout of glassfermenttrdirectlyinto sterilized rest 3 - 6 days. httles. Let bottles 8. Gentlylift culturewith gloves andplacein a cool,sterilecontainer with lid (Pgex, Corningware,but NOT metal). Pourout theremaining solutioninto &e conhinerwith theKombucha culture.Rinsethe fermentoandtapwith boiling water,andstartthenextbatch. 9. Everyoneto two months, bathethe Kombucha cultureunderCOLD runningwaterby handlingwith well rinsed surgicalgloves. Also strainremaining liquid beforereturning fermentor. After everybatch, rinseandwipe out to fermentu andspigotwith usinga cleanclothandboiling water.Also cleanthe cloth coverperiodically. 10.Consume Kombucha least3 timesdaily.Suggested dailyminimumcapacity 340ml. (11.5oz.)The at total is amountconsumed dependent yottrreasons takingKombucha. yourbodydictateyourconsumption is on for Let of Kombucba. I 1.Everytwo to four months(depending factors on affectingfermentation suchas frequency brewing,temperature, of etc.)it is imporunt to discardtheold culturewhichcbaracteristically displays darkerbrowncolourandcommonly a sinksto thebottomof the fermenting vessel. Overtime, thisolderculturewill adversely affectthenewer,more vigorous culturewhich is commonly floatingon top of the fermenting liquid. The beauty Kombucha thatit is is of foreverregenerating itself if givensufhcient nutrients attention. menbolic wastes and The ftom theolderculture will eventually hinderthenewercultureif left unattended couldevenkill it. and It is considered to useclearglassconuinersfor the fermentation storage process. best However, is acceptable it and to usea stainless steelpot to boil the waterandsugar mixture,andto steep tea-Also, food grade plasticor glass the containers be usedto fermentandstorethetea.Meul is considered can toxic to Kombucha neverlet metaltouchthe so Kombucha cultureor Kombucha Neverusealuminum, plasticcontainers, Styrofoam anythin-e tea. colrlmon or for havingto do with makingKombucha. (I1.5lires - largebatch) KOMBUCITA BREWINGGLIIDELINES 1. Ensurethatall equipment, includingbottles, cleanusingchlorinesolution.Rinsewith cold water,thenhot. are 2. Usinga stainless steelpot, pour l0lires of waterau;'d42 tbsp.(2 2/3 cups)of white granulated sugar. well then Stk bring to a boil. 3. Wbena vigorous removefrom heatandadd 14-16tsp.of greenteaand4-6 tsp.(or 2 teabags) boil is reached, of black tea.Steep l0 minutes. for 4. Stminteainto fermentu,coverandplacefermentdin cold water. 5. For preparing Kombucha thefrst time,bring 3 cupsof white vinegarto boil andaddthis to steeped Need for tea. not berepeated properlyprepared. againif Kombucha Your initial batchshouldbe 6 litres.

Can the KombuchaColony be Found in Nature?

Solzhenisyn's WritingsandtheScientificLitsanne By Norbert Hoffoiann Peopleoften ask wherethe Kombuchacolonycomesftom and whetherit actuallycan be found in nature. Several authors refer to tbewrits Aleksan&Solzhenitsyn mentions several his books who in of a colony that may be Kourbucha.In the chapter'Tbe Bach-Treecancer" in his book "The CancerWard" he tells the storyof SergeiMaslennikov,an old country doctor from the Alexandrovdistrict ner Moscow,whose peasant patientshadno qmcer. The doctor, wonderingabout tbis, "started lookingaround... discovered That to savemoneyon teathemuzhiksof and this: thatlocalityb'rewed tea,but cbaga, not otherwise known asthebirch-tree musbroom. Actualty,it's ... not evena birch-reemusbroon,but a birch-reecancr a sortof ugly growthon old birch trees... ... It is dome-shaped blackon tbeouside anddarkbrowninside."It occurred doctor to Maslennikov, Solzhenitsyn continues, this teamadeftom thebirch treemushroom that couldbe the magicremedytheRussian peasants, withoutrealizingit, had beenusingto curethemselves cancer of for hundreds years. of Accordingto the "GreatSovietEncyclq)edia", chaga a fungusof the family Polyporaceae grows is that on the runks of trees,primarily on birch trees,and befungin,an extractrrade &om chaga, usedfon is certainSastrointestinal diseases sometimes alleviatetheconditicnof patients and can with matignant tumors. In his book,G?nther Frankincludes articlewrittenby a man wto studied an medicine Russia. is in It herewheretie connection between Solzhenitsyn's birch-reemushroom Kombucha madefor and was the flrst time. Recently discovered tbescie,ntific I in literature microbiology reference synbiotic colonies on a to of yeast aceticacidbacteria and thatcanbe foundcommmly in natureon plantswit}t sweet (Schlegel, sap 1985). This couldvery easilybe thesarne the Kombucha as culturewe are growingin jars or crockpotson refrigerators our kitchens, chagathe birch treemusbroom in u Solzhenitsyn talksabout. Franliwrites:" On ftuits andelsewhere thereexistmanyyeasts it is tlrerefore easyto imaginethat , throughtheactionof air curren8s insects bacteria themushroom theyeasts the of and weie bnought togetho so thattheycandeveloptogether. Suchan assumption these that events occurred by chance alsothought Lindna (i913, 1917/1918)." was by In thesame chapto mentioned abore,Solzhenitsyn includesa passage which wouldbe very appropriate uritten by someone if todayin thisandothercountries. answers question He the why if this magicmushroom so effectiveit is not beingused the doctors, follows: "It takes long time for is by as a &at...Some peopledon'tbelievein it. Others don'twant to leamsomething newand for thatreason resist.Still o&ersresistto promote theirown remedies." Sources: FrankG. Kombucba. Heal&y beverage ftom the far east.Its correctpreparation use. and Enns&aler. Stelr. 1996edition(not published yet),alsoseepreviousedirions. GreatSovietEncyclopedia. Vol. 28. MacMillan.New york. 1923. Schlegel H.G. Allgemeine lv{ilaobiologie. ThiemeVerlag.Stungart.19g5. Solzhenitsyn The Cancer S. Ward.New York: Dial press.1968. Permission granted fteelycopythis document electronicform, or in print if thepublication is to in is distributed withoutcharge, providedit is copiedin its entiretywithoutmodificationandappropriate creditsareincluded. theww"w, howevcr,youmust link herera&er than on copyit. Any otheruserequires explicitpermission the autho. by FastCounter LinkExchange by 13January 1999 Iast updated 7/22J96

Kombucha Introduction
Kombucha an old folk remedywhicl originated is centuries somewbere the far east. is a ago in It syrnbiotic andseveral cultureof yeast differentstrains ofbacteriagrownon sweetened blacko green tea.Morerecentlya German microbiologist discovered smallmobilebacteria insidetheyrast cells (endosymbionts). Because their snall sizeandsizevariations hasnot beenableto determine of he the species. is too early to makeanystatements It abouttle significance this discovery. of Kombuchalooks like a *'hite rubberypancake. The cultue is placedon or in the tea which is allowed to fermentfor about7 - 10 days.Onedrinks4 - B oz. of the teaeveryday for detoxification the of body. It hasa slightly sorlr to vinegry tasteperhaps similar to a cider.The finished reacontains glucuronic aci4 lacticacid,aceticacid,vitaminsandothercomponents. Glucuronic acidis usedby &e liver to detoxifycertaincompounds is considoed manyto be themainbenefrcial and by ingredient of Kombucha Tea. Therearemanybenefis creditedto Kombucha Someof themmme believable tea. thanothers. Most of theresearch it wasdonein Europe. on Oneof themost&oroughbookswaswritten by a German auths, GtintherRank, whichalsohasbeentranslated Englishandotherlanguages. has into He beengrowing andresearching for rulny yearsandis working on a new book in collaborationwith K. an Armenianscientist. had the opportunity meetwith him in Germany springof 1995to discuss I to in our shared interests.A friendshipdeveloped after that and we are continuingour personal contact. Click hereto find out whereto getGtinther's bookin the U.S.or Canada. you live in another If country, you may e-mailtheauthordirectlyat frank@kombucha.pf.bawue.de. "The BirchTreeCancer") Solzenitsyn wroteaboutit in "Cancer Ward" (chapter and "Gulag Archipelago". RonaldReagan supposed be usingit sincehe developed is to cancer. quitea followingin the States hasreceived lot of attention the Kombucha developed has and a by medialately.It is beingdiscussd several on internet newsgroups a Kombucha and listserv mailinglist wasstarted recently. Last updated 2124198

yourKombucha Using
is After 7 - 10days,your Kombucha readyto use.Srain off all but 1 cup of the liquid (this is yourmotherbrewfor the nextbatch)andsetit aside. You canbottletheresulting b'rewandstoreit in the &idge.if you leaveit out, it will conrinue growand ferment.It to will still grow,but at a slowerpacein the fridge. Any smallpieceof tbe Kombucha alsostartto grow,so you may needto strainit againbeforeyou drink ir will How muchshouldI drink? Stafi with a smallserve- Vt to ll3 cup - takeit first thingin themorning(to aid digestion) lastthingat nigbt (it hasa o'r calmingeffectandhelpsyou sleep). your intakeuntil you find a suitable increase level - up to 2 cupsper day is beneficial. Gradually qualityaboutit, mostpeoplefeel that 2 it Drinkingmorewon't do any harm- but because hasquitea strongvinegary cupsis adequate. The flavourof the brewwill vary according thesweetness the tea(dorr'tvary the quantityof sugar- toomuchcan to of will stan'ei0 andthe typeof teaused. destroytheKombucha not enougb will be effen'escentjust like sparkling wine! Again,it depends themixtureandthe Oftenyour Kombucha on Watersupplywill alsoeffecttbetaste. temperature. with differentcombinations teas Experiment of andwaters enjoythe experience. and

nuousfermentation Conti
An alternative makinga new batchof b'rew to everyweek,is to usea largercontainer to leavethe brewfermenting and in it, drawingoff whatyou needandtoppingit up with slveetened whenit falls belowthehalf waypointtea pot A 10 - 20 litre capacity is needed this.It's possible buy potterycontainers for whichhavea tapat t}tebottomand to (mosthavea cork or tigbtly these ideal.Thebrewstaysat a constant are temperature, is sealed it against contamination very easily. fitting lid), andtheb,rew be tapped can If usingthismethod, necessary thoroughly it's to cleantheporevery3 - 4 months remove sediment to any buildup and to peeloff the olderlayersof theKombucha-

Careof your Kombucha

You will noticethatyour Kombucha renews itself very quickly,growingnew upperlayers. Oncethetotal thickness is approx5 - 6 crn,youcanremovethetop couple layersand eithergive themawayor usethemyourselfanddiscard of theolder,bttom layers. your Kombuchaensure you'veremoved rings,thatyour hands all utensils Whendividingandreplacing that any and arespotlessly clean.The Kombucha easilycontaminated this will spoil yourbrew. is and You canwashtie Kombucha cooled, in boiledwaterto remove darkerstringsthatoftengrow. any kave theKombucha a cleandish with a little of its brewwhile you cleanthecontains. on Alwayskeepa backup Kombucha caseyourmainorganism damaged any way. You cansttre a Kombucha in in is in for thefreezer months.Get into thehabitof replacing yourbackup with a new oneeachyearto keepit healthy.

OtherUsesfor Kombucha
Don't simplythrowout any excess organisms. you can't give themaway,you canusethemas; lf o o . poultices if you havea burno minu injury,cut smallpieces Kombucha bandage of and themto your skin - the qunlities theKombucba healing antiseptic help of indoorgarden pieces buryjust belowthe surface your pot plantsto give them compost cut into manageable and in a lift outdoorcompost if you havea prolific -srower, the excess your fruit trees plants(buryjust use on andgarden belowthe surface).

Personal Note
for I havebeenbrewingand usingKombucha thepastfive years(havingbeengivena starter a friend). by Despite beinga schoolteacher mixing with hundreds childrenftom differentbackgrounds,no longergetthe and of I yearlyWinter cold.I've beenableto copewith stress muchbetterandhavefoundit easier sleep to whenI takemy Kombucha nights. at

FurtherReading
GawlerIan You CanConquer Cancer1984,Hill of Content, Melboume Max A Cancer Therapy1958,Totality Books,Califomia Gerson HorneRossThe New HealthRevolution1983,llappy L-andings Ausralia Publishing, Anti-HeartAttackCookBook 1984,HappyI-andings HorneR. & BobbinT. Anti-Cancer Pubiistring, Ausralia Tietzellarald Kombucha &e l!{iracleFungus1994,Gateway Books,UK

Kombucha: How to make Kombucha Tea

The first stepis to sftein x healthyKombucha. In somepartsof old ChinaandJaFn, it wasoftenthecustomfor familiesto give a new b'ride Kombucha a a as her weddinggift. This wasnurtued throughout marriage thenpassed to br own daugbter. and on So,onceyou haveyour fust Kombuchayoualsohaveyour last! Ask at your local healthfood storecr put an ad in your local paperif you don't lnow anyonewi& a motho plant.

Appearance Kombucha of Organism

yeast itself is actnallya liring relationship different,beneficial The Kombucha and cultures. of bacteria special jelly andvariesin colourftom creamto howny yellow. It lookslike tough,rubbery Because is a living oganism,it growsto fit theshape its container. it New layersgrow on topof tbeold andcanbe of peeled to startnew cultues. off

Keepinga HealthyKombucha
(because continually The Kombucha will literatlylast for centuries organism it renewsitsel$ - but it musthavethe right conditions grow. to Avoid: o r . . . . allowingthe Kombucha be contaminated cigarette to by smoke nicotinewill kill Kombucha. with metal- remove allowingit to comeinto contact rings beforehandlingyour Kombucha; only wooden use or plasticspoons to stir; keepin a potteryor glasscontainer. etc (not growsbestin a warmenvironment hot), Keepit on thekitchenbench, extremes temperatureKombucha of or in a cupboar4awayfrom smny windowsandovens. yourtrew - keepit tightly covered allowingdustto contaminate with a gauze, muslinor fine cottonclothsecured with a circleof elastic. yourbrew- tiey'll be atractedto it, so keepingit tightl-v(as allowinginsects contaminate to covered above) will keepthemaway. usingoily herbalteas- oils canspoil theKombucha

Recipe Kombucha for Tea

o o o r r . 2 litresof boiling water 160grams white sugar(approxI cup) 2 teabags(blackor greentea) I herbalteabag(cinnamon appleis delicious) and I healthy Kombucha organism 1 cup of Kombucha fermented brew(mother tea)asa starter

proportions vary&e amounts suit yourown family's needs. NOTE: Keepthe same and to

Method
. o o . o . o usecleanutensils washhands thoroughly pour boilingwaterover the sugar into a glass, pocelain or potteryconlainer stir to dissolve sugar the add theteabagsandleaveto infuse(approx15 minutes) removethe teaba-ss allow to cool to and "babybottle" temperature add tbemotherbrew to thecooledteamixtureandthenfloat theKombucha thetop, covertigltly with cloth. on NOTE: theKombucha will probably sink duringtle first partof the fermentation, will float to the surface but again (how soonthishappens oftendepends tbe temperatureit worksbestin warmweather). on placethe Kombucha b'rewwhereit cansit undisturbed a week.It doesn'trequireanylight, so it canbe left in a for cupboard duringthis time.