Their is much history to be gathered about Kombucha.
Different countries, people, times, and the name itself has change
many times. Lets gather them all here
Dr. Sklenar of Germany is using this tea to support cancer treatments. He is also using Kambucha 1X and some other remedies to aid in cancer treatments. he believes that this tea can prevent cancer if drunk daily. The first recorded use of Kargasok Tea was during the Chinese empire of the Tsin-Dynasty in 211 B.C. It was referred to as "The remedy for Immortality" or "The Divine Tsche." In 414 B.C. Dr. Kombu, from Korea, brought it to Japan during the reign of Emperor Inkyo. Afterwards, this tea was used throughout China, Japan and Korea and later introduced into Russia and India. It was called by several different names: "Fungus japonicus", "Fungo-Japon Kombucha", "Pichia fermentans", Cembuya orientalis", "Combuchu", "Tschambucco", "Volga-Spring", "Mo-gu", "Champignon de longue vie", "Teekwass", "Kwassan", and "Kargasok Tea".
OK lets talk about primitive technology, or the forgotten technology. One of the old names we need to look up. Mongolian "airag". OK this term was used to describe a kombucha placed on raw milk. What do you get? A kind of kefir from Russia. They say "kee-fear", rolling the 'r' just a bit. Both syllables last a bit longer than you'd like and are accented equally. So now we have a connection between kefir and kombucha!
I heard so much about the Yeast in Kombucha being useful against those who have Candida or yeast infections that I decided to attempt to make bread. I saved the yeast from several batches of Kombucha and had a friend who has a chem. lab with a centrifuge process the yeast, it took us about 2 hours to get about 1/4 cup of yeast. The next step was to prepare two identical loafs of dough in one we used regular bakers yeast and the second Kombucha yeast. Let the dough rise approx. 30 minutes reg. yeast rose to top of glass bread pan, K-yeast rose only 1/3 higher than the original height of the dough(filled the glass bread pan 3/4 full).Baked both at the same time. When complete cooled removed from pans. Results, the regular white bread had larger holes in the bread (from yeast Taste test: I had approx. ten people try both breads. All ten liked the k-bread over the white. The comments were it is more moist than the white and taste like a German type dark bread. It took about a month to collect enough yeast to make one loaf. It reminds me of friendship bread but works with the kombucha yeast
The kombucha fungus is built in membrane-form and is a symbiosis of yeast cells and different bacteria. Among these bacteria are: Bacterium gluconic Bacterium xylinum, um, Acetobacter ketogenum, and pichia fermentans. The Kombucha fungus needs to live in a solution composed of black tea and sugar. In the right temperature they multiply constantly. They don't build spores as yeast normally does, but instead multiply by a process glucuronic acid, lactic acid, acetic acid and several vitamins. The yeast culture transforms the sugar and black tea into enzymes useful for the body. The fermented mixture later contains not only these products, but also 0.5% alcohol. Glucuronic acid is used in the body to build the important polysaccharides such as: Hyaluronic acid which is vital for the connective tissues; Chondroitinsulfat acid which is the basic substance in our cartilage; Mukoitinsulfat acid which is for the mucous and for the vitreous (eye), and also Heparin and Lactic acid which is especially for our colon. Kombucha works like a natural antibiotic. The kombucha 1X or the Kargasok 110 has been used for many hundreds, maybe thousands of years by those who believe it can activate the glandular system; stimulate the metabolism, reduce weight, lower uric acid, cholesterol, rheumatism, arthritis, neurasthenia, stomach-liver-kidney disorders, gout, boils, arteriosclerosis, hypertension, skin diseases, etc. The tea is also felt to rebuild the colon fiora and increase the blood circulation and acids those under stress.? We are talking about a "Panacea" Manchurian Mushroom that takes seven days to reproduce itself; it looks like a hot cake but is greyish in colour. Properly cultivated it:
The commercial kombucha tea products have been under intense scrutiny the past few years. So when they list Glucuronic acid in their product Its in their.
Glucuronic acid is used in the body to build the important polysaccharides such as: Hyaluronic acid which is vital for the connective tissues. I thought it was for liver detox?
Glad to find your site. I lost contact to an acquaintance who gave me a starter 10 years ago here in NY. I've been using Nata De Coco instead. There is an on-going research study in the Fashion Industry using Kombucha starter to produce a non-woven material called Bacterial Cloth. The gel from Kombucha starter is very similar to Nata De Coco except for the color. Check this site http://yhep.yolasite.com/eco-friendly.php
Dr. Sklenar of Germany is using this tea to support cancer treatments. He is also using Kambucha 1X and some other remedies to aid in cancer treatments. he believes that this tea can prevent cancer if drunk daily.
ReplyDeleteThe first recorded use of Kargasok Tea was during the Chinese empire of the Tsin-Dynasty in 211 B.C. It was referred to as "The remedy for Immortality" or "The Divine Tsche." In 414 B.C. Dr. Kombu, from Korea, brought it to Japan during the reign of Emperor Inkyo. Afterwards, this tea was used throughout China, Japan and Korea and later introduced into Russia and India.
It was called by several different names: "Fungus japonicus", "Fungo-Japon Kombucha", "Pichia fermentans", Cembuya orientalis", "Combuchu", "Tschambucco", "Volga-Spring", "Mo-gu", "Champignon de longue vie", "Teekwass", "Kwassan", and "Kargasok Tea".
A lot of information has been put in this website
ReplyDeletehttps://sites.google.com/site/manchurianmushroom/
OK lets talk about primitive technology,
ReplyDeleteor the forgotten technology. One of the old names we need to look up. Mongolian "airag".
OK this term was used to describe a kombucha placed on raw milk. What do you get?
A kind of kefir from Russia. They say "kee-fear", rolling the 'r' just a bit. Both syllables last a bit longer than you'd like and are accented equally. So now we have a connection between kefir and kombucha!
I have not had any luck with using Kombucha to make kefir. Does anyone else have good information on this?
ReplyDeleteI heard so much about the Yeast in Kombucha being useful against those who have Candida or yeast infections that I decided to attempt to make bread. I saved the yeast from several batches of Kombucha and had a friend who has a chem. lab with a centrifuge process the yeast, it took us about 2 hours to get about 1/4 cup of yeast. The next step was to prepare two identical loafs of dough in one we used regular bakers yeast and the second Kombucha yeast. Let the dough rise approx. 30 minutes reg. yeast rose to top of glass bread pan, K-yeast rose only 1/3 higher than the original height of the dough(filled the glass bread pan 3/4 full).Baked both at the same time. When complete cooled removed from pans. Results, the regular white bread had larger holes in the bread (from yeast Taste test: I had approx. ten people try both breads. All ten liked the k-bread over the white. The comments were it is more moist than the white and taste like a German type dark bread.
ReplyDeleteIt took about a month to collect enough yeast to make one loaf.
It reminds me of friendship bread but works with the kombucha yeast
The kombucha fungus is built in membrane-form and is a symbiosis of yeast cells and different bacteria. Among these bacteria are: Bacterium gluconic Bacterium xylinum, um, Acetobacter ketogenum, and pichia fermentans. The Kombucha fungus needs to live in a solution composed of black tea and sugar. In the right temperature they multiply constantly. They don't build spores as yeast normally does, but instead multiply by a process glucuronic acid, lactic acid, acetic acid and several vitamins. The yeast culture transforms the sugar and black tea into enzymes useful for the body. The fermented mixture later contains not only these products, but also 0.5% alcohol. Glucuronic acid is used in the body to build the important polysaccharides such as: Hyaluronic acid which is vital for the connective tissues; Chondroitinsulfat acid which is the basic substance in our cartilage; Mukoitinsulfat acid which is for the mucous and for the vitreous (eye), and also Heparin and Lactic acid which is especially for our colon. Kombucha works like a natural antibiotic.
ReplyDeleteThe kombucha 1X or the Kargasok 110 has been used for many hundreds, maybe thousands of years by those who believe it can activate the glandular system; stimulate the metabolism, reduce weight, lower uric acid, cholesterol, rheumatism, arthritis, neurasthenia, stomach-liver-kidney disorders, gout, boils, arteriosclerosis, hypertension, skin diseases, etc. The tea is also felt to rebuild the colon fiora and increase the blood circulation and acids those under stress.? We are talking about a "Panacea" Manchurian Mushroom that takes seven days to reproduce itself; it looks like a hot cake but is greyish in colour. Properly cultivated it:
The commercial kombucha tea products have been under intense scrutiny the past few years.
ReplyDeleteSo when they list Glucuronic acid in their product
Its in their.
Glucuronic acid is used in the body to build the important polysaccharides such as: Hyaluronic acid which is vital for the connective tissues.
ReplyDeleteI thought it was for liver detox?
Glad to find your site. I lost contact to an acquaintance who gave me a starter 10 years ago here in NY. I've been using Nata De Coco instead. There is an on-going research study in the Fashion Industry using Kombucha starter to produce a non-woven material called Bacterial Cloth. The gel from Kombucha starter is very similar to Nata De Coco except for the color. Check this site http://yhep.yolasite.com/eco-friendly.php
ReplyDeleteJJ:>)