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16 Comments

  1. I was real interested in this as I have similar issues. Unfortunately the sugar would make me sick. It would be good however to find a home brew probiotic. Suggestions anyone?

  3. This is reccomended for patients going thru chemo as well. In fact the Doctor attending a friend is how I first heard about it as the brew was prescribed by the physicians team

  4. [ warning: preachy response ahead… ]

    We eat probiotics by the ‘wheelbarrow’!

    We ferment vegetables such as carrots, cukes, zukes, asparagus, cabbage… pretty much anything with substance to it.

    To maintain our organic tea booch temperature in cool weather, we set them on the hottub lid.

    However, consuming probiotics is half the story.
    Probiotics in the gut need to be fed.
    Food for probiotics is called ‘prebiotics’.
    Prebiotics include:
    * Cassava,
    * cooked-then-cooled potatoes or rice in potato-salad or rice-pudding.
    Re-heating potatoes or rice eliminates their prebiotics qualities.
    Any benefits are negated if you are sensitive to nightshades == potatoes, peppers, tomatoes, eggplant.
    * fiber from most citrus such as apples and the white near the rind of oranges and limes.
    * any non-digestible ‘resistant’ starch from vegetables.
    * the cooked banana-like plant called plantain.
    And our favorite:
    * sauerkraut!

    What kills probiotics in the gut?
    Some research indicates grains such as wheat, in addition to destroying the intestinal walls and contributing to ‘leaky gut’ allowing undigested proteins into the bloodstream… causing massive histamine reactions such as allergies and arthritis and cancers then resulting in cholesterol patches resulting in higher blood pressure [don’t get me started!], can destroy healthy gut biome.

    Other gut destroyers:
    Grains, seeds such as corn, and nuts are covered with a natural pesticide called ‘phytates’.
    Phytic acid, similar to RoundUp™ or any pesticide, is designed to kill… and needs to be neutralized prior to eating the carrier.
    Sprouting helps reduce phytates.
    Overnight soaking in a weak acid helps eliminate phytates.
    If you consume oats a couple times a year for special occasions, this overnight soaking works to make your oatmeal edible.
    Unfortunately, those steps are too costly time-wise and financially for commercial producers of tasty packaged products such as breads and pasta or Twinkies®.

    As mentioned in today’s article, chlorine is designed to murder bacteria and viruses in drinking and bathing water.
    Unfortunately, research is uncertain about the effects of consumed chlorine.
    Does a healthy stomach produce adequate acid to neutralize chlorine?
    Probably… but few people eat to support health; quick sugars such as bread and pasta feed parasitic organisms such as fungus and viruses.

    We lost a lot going from nomadic hunter-gatherers about ten millennia ago.
    Our goofy haphazard experiment with agriculture and its sibling civilization is obviously unsustainable.
    Faced with the Standard American Diet (SAD), we can slowly return to health by consuming probiotics, and feeding them prebiotics.
    I say ‘slowly’ because a healthy gut doesn’t come from pills… it comes from the garden, working in it and eating from it.

    I wonder about the motives of anybody promoting ‘universal health care’.
    I think this bears repeating:
    ‘health care’ comes from working in the garden, and eating from the garden… and occasionally, supplementing with wild meats and fish.
    Fermented foods such as kombucha is a necessary part of this.

    Maybe, in another few thousand generations, the gut of the descendants of our great-great grandchildren may evolve to be able to handle products == I hesitate to call them ‘foods’ == from commercial factory farms.
    That possibility is beyond the scope of this article.

    Kombucha!

    1. Regarding intestinal flora, I have found this issue to be key in my own health. After eliminating all grains, dairy, sugar, red meat, alcohol, coffee, and nightshades (tomato, potato, eggplant) and taking digestive enzymes for just one month, I was able to stop taking asthma medications, the chronic pain in joints I had broken long ago began to subside, and my rosacea cleared right up! Was it easy? No, not at first. But the rewards are worth it for me. YMMV.

  6. You CAN create a SCOBY with a commercially available kombucha. Just look for plain, unflavored RAW kombucha. I used the GT’s brand. Pour the combucha into a gallon container. Fill the rest of the container with tea sweetened with 2 cups of sugar. Cover the container with cloth, bind the cloth with a rubber band, and put it up in a warm dark place. Within a week you’ll see the beginnings of a SCOBY. Leave the container be until the SCOBY is about 1/4″ thick. At this point you can make your first batch of kombucha.

    A word of note not included, sort of, in the article; the container you use needs to be wide-mouthed, as you’ll need to be able to get the SCOBY out of the container to use for the next batch. Though this wasn’t stated in the article, the proper container was shown in a photo. The mouth is almost as wide as the container itself. These are available for a couple of bucks at Wal-Mart. Keep at least one of these as a spare, as if you bump the container in the sink and crack it, you’ll be out of luck… Personal experience… Several times…

    Oh; and be REEEAAALLY careful when opening that first bottle after the second ferment. To say the contents can “fountain” is an understatement. If the yeast gets too happy during the second ferment, you’ll get EXCITING RESULTS when opening the bottle! You’ll also be cleaning the ceiling… You’ll also discover that you CAN cuss like a sailor …Personal experience… Again… I put the bottle in a bowl. Then I put a shallow glass upside down over the top of the bottle. I unlatch the bottle while pressing down on the glass. This way, if the bottle erupts the “fountain” will divert down into the bowl.

  8. I can testify what kombucha has done for me. About two years ago I suffered with SEVERE heartburn. I tried to control with OTC antacids, which only relieved the symptoms for 30 minutes to an hour. Just a vicious cycle. My wife suggested trying kombucha, which I resisted because I had tried it before but hated the taste. This time I was desperate enough to try anything. It worked – within 12 hours the symptoms were gone.. I drink about half to one 15.2 oz bottle a day, sometimes more because I like the taste now. Not to be gross, but after drinking the kombucha every day my bowel movements are more regular and I only get up once or twice during the night to urinate (I am 65 years old) as opposed to 3-4 times a night pre-kumbucha.

    1. /Sarcon: Yep because we all know the best medical science is done by consensus. It seems I read recently that 11,000 scientists agreed by consensus that global warming/climate change is real. And we all know that is real. /Sarcoff:

  10. Here is a great 2nd ferment recipe
    enough frozen mango chunks for 2 tablespoons per 16 oz bottle. Enough habanero for 1/4 habanero per bottle (a bit more if you like it hot). Thaw mango slightly and cut very small. Thawed all the way it is harder to cut. Cut habanero very small. Add 2 tbsp. mango bits and 1/4 of a habanero worth of habanero bits to bottles. Cap and ferment.

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