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My First Batch ofKombucha

Monday, July 03, 2017

Kombucha Making

For the past month, I've been learning about making Kombucha. I have talked with two fermenters in Australia, and have worked to make my first batch with help from http://www.culturesforhealth.c
om/learn/kombucha/how-to-m
ake-kombucha/
I added about 1/4 cup of some store bought kombucha, to some sweetened tea a month ago, and today I tried it. Really, it tased pretty good! I added more sweetened tea, and hope to get a big batch soon. I am only drinking about 1/4 cup of my science experiment at a time. My husband John was waiting to see how I do before trying this healthy drink. After I took time to study out the subject, I chose to dump out my kombucha on to my compost pile. Perhaps the mixture contained more than the healthy probiotics. I had not sterilized the container and 3 ants had made their way into my drink.

The book I ordered on the subject should arrive today. I bought some SCOBY online, and will follow the recipe. I don't want this "miracle elixir" to make me sick. My homemade product did tast pretty good.
According to foodIsMedicine.com (Dr. Axe)
Kombucha is known as the “Immortal Health Elixir” by the Chinese and originating in the Far East around 2,000 years ago, kombucha is a beverage with tremendous health benefits.

Kombucha is a fermented beverage of black tea and sugar that’s used as a functional food. It contains a colony of bacteria and yeast that are responsible for initiating the fermentation process once combined with sugar. After being fermented, kombucha becomes carbonated and contains vinegar, b-vitamins, enzymes, probiotics and a high concentration of acid (acetic, gluconic and lactic), which are tied with the following effects:
Improved Digestion
Weight Loss
Increased Energy
Cleansing and Detoxification
Immune Support
Reduced Joint Pain
Cancer Prevention
The sugar-tea solution is fermented by bacteria and yeast commonly known as a “SCOBY” (symbiotic colony of bacteria and yeast). Although it’s usually made with black tea, kombucha can also be made with green tea too.
According to WebMD,
Some experts warn about the dangers of home-brewed and unpasteurized kombucha prepared in nonsterile conditions and the risk for unhealthy bacteria getting into the tea.

“If you want to drink kombucha, a safer bet is to go for one that is commercially prepared and pasteurized,” says Janet Helm, MS, RD, a Chicago nutritionist and author of Nutrition Unplugged blog.

There have been reports of adverse effects from drinking the tea, ranging from upset stomach to toxic reactions and metabolic acidosis (excessive acid buildup in the body). The FDA cautions that home-brewed versions are at high risk of contamination. In 1995, the CDC issued a report linking kombucha with the illness of a woman suffering from metabolic acidosis.
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