Kombucha Cautions and Safe Brewing Tips
Call For Pricing
Kombucha Mushroom Tea
Cautions & Concerns. Smart Brewing Tips
by Ed Kasper LAc. Acupuncturist,
Herbalist, & Homeotoxicologist
Kombucha Brewer since 1995
Pregnant Children & Nursing
am presenting this article simply to address
some concerns that every home brewer should be aware of. Kombucha tea has been
made for thousands of years. It is safe and healthy.
Matter of fact kombucha is almost
fool-proof. Almost, but not quite.
Kombucha Mushroom Tea
is a simple beverage made with
sugar and the
SCOBY (probiotic bacteria and yeasts). To make kombucha its as easy as
boiling water, add sugar, add tea, cool, add SCOBY, cover and wait a few days.
On day one of the process the
pH of the tea
is just under 7.0. Just your basic cup of tea and sugar beverage with a lot more
sugar. Each day the pH drops slightly as the sugar is being converted to
beneficial acids and nutrients becoming slightly more sour each day.
Kombucha Tea is in a process going from a very sweet to a very sour beverage.
Folks generally drink their kombucha when the (semi-sweet) taste is to their
research Kombucha tea should be fermented to a pH
of 2.5 to 3.0. While a LAB-ferment the ph should be between 3.6 and
3.9. (a pH below 3.6 may result in the demise of many of their
beneficial microorganisms associated with a LAB ferment.) Lactic acid
and the polysaccharide and minerals are expected to keep LAB ferments
safe, while aceto-ferments rely upon the acetic acid.
While an under-fermented probiotic may
harbor pathogens or fail to develop the beneficial nutrients, an
over-fermented probiotic (higher in acetic acid) may overburden the
stomach’s digestive juices. Here's why. The acidic pH aids the
stomach’s digestive juices and helps break down food and relieve
stagnation. Acetic Acid from Kombucha and Lactic Acid from kefir are all
weak acids. When ingested, they react with minerals such as Calcium,
Sodium, Potassium and Magnesium in the body tissue and blood, to form
alkalies. This reaction is termed Alkaline-forming foods. That is how an
acetic kombucha tea actually helps
alkalize the body. However you have to be very careful in not over
this. An excess will rob your body of ionic minerals. A cup or two is
fine, but large amounts of these acids are not a good idea. How much is
too much? It is a relative term. For a normal healthy adult the amount
is thought to be 4-8 fluid ounces daily. (see
Drug interactions). This amount appears to be
comparable to another popular folk remedy - Apple-Cider Vinegar. The
most often repeated recommended dosage for ACV is one spoonful daily.
The reason is that typically ACV is 5 % acetic acid - almost 5 times
that of Kombucha Tea. There are other differences but our focus here is
on the acetic acid. Kombucha tea is far less leeching (a common AMA
complaint) and kombucha, because it is alkaline forming, will not create
acidosis in a healthy individual. If it does it is far more indicative
of a deeper more serious disorder.
note that the caution on acidosis, and
possible bad lactic acid have never been linked to Kombucha Tea. (see
the FDA and CDC A website linked below) and not all kombucha tea contains
lactic acid. If it does it is in the form of D-lactic Acid (+). see
Kombucha and Body Building
below. The CAUTION is to be careful in not over doing this. Drinking too
much Kombucha Tea, or over-fermenting your Kombucha Tea will rob your body of ionic minerals
-- if in excess... That balance is individual specific and a great many
factors have to be considered before one could make a proper
These conditions are not limited to Kombucha Tea. But apply to any food ferment.
Similar to the same cautions of properly preparing raw foods. These are
not "Health Risks" they are "How To safely make ..."
Kombucha is prone to several
Kombucha is completely safe and
properly fermented. A simple pH test strip may be
used to the
determine proper pH. While the pH reflects the hydrogen and
not the acetic acid level it is a easy and simple indication. A sour or
vinegary taste is an indication as well, however with proper fermenting
one may achieve a less sour more pleasant kombucha tea with a low pH.
1) mold (mould)
Even when attacked by mold, kombucha is
not a major health risk. It should be considered as one considers other
mold-food items such as that found on bread, cheese and other food. The mold will look the same.
FUZZY. Mold may also be DRY and DUSTY. It starts in small circles
growing outward in the areas that are just outside the reach of the
acetic acid. Splashing the Kombucha Tea on top of the mold (pathogen) destroys or
displaces the pathogen. If the Kombucha Tea is sufficient in acetic acid than the
pathogen will perish. Even if not completely
destroyed these pathogens
may not present any greater danger then already exists and in which our
immune system already deals with. Now of course those with a
compromised, weak or not yet developed immune system mold does present
problems that may linger or not even appear for years later.
In the beginning stages of the kombucha
ferment the new kombucha baby forming quite frankly looks ugly - and
looks like its mod. I have posted several pictures of developing
kombucha as well as actual mold in our
and I advise a newbie to browse through the many
kombucha pictures. Feel free to contact me or email me a picture to
help determine if your kombucha mushroom is doing fine or not. In the
beginning this may be challenging, but as time goes on much easier. Plus
since each ferment produces a new mushroom, when in doubt one throws the
suspect out and starts over with one of their spare mushrooms.
The anti-microbial activity of kombucha
tea was tested against gram positive and gram negative pathogenic
organisms: Staphylococcus, E.coli, Salmonella, typhimurium, Bacillus
cereus Agrobacterium tumefaciens, [not effective against Candida
albicans] The significant anti-microbial activity of Kombucha Tea was
determined to be from the acetic acid. (source
Cornell University Food
Wild & Airborne Bacteria and Yeasts
Certain bacteria and yeasts that do not appear as mold
may inhabit your ferment and cause problems such as thin, flakey or
dusty mushroom, or no mushroom at all despite what appears to be a
otherwise good brew. Another problem associated with wild or unwanted
bacteria and yeasts is an off flavor or odor.
Just the appearance
of a otherwise healthy looking mushroom does not necessarily mean a good
kombucha mushroom. Candida krusei (Issatchenkia orientalis) and Pichia
membranifaciens also forms a mushroom. As does Lactobacillius.
Aerobic yeasts, like Picia results in loss of alcohol with production
of acetic acid and a sauerkraut off-flavor.
cooked cabbage aroma or a medicinal taste may reflect the ferment going
off and is certainly undesirable. This may develop due to poor
dissolved oxygen quality of the water or suphur in the water, or
introduced by adding fruits, sugar, honey and nuts into the ferment. One
of the roles of the kombucha mushroom itself is to provide the DNA or
blueprint for the bacteria and yeasts to grow and multiply and to
produce what we desire in our kombucha mushroom tea. Therefore even
though a ugly looking mushroom may produce fine kombucha mushroom tea,
the appearance in size, form, color and texture does reflect what is
happening within our ferment and can be an accurate reflection of our
brew. See our collection of
Kombucha Mushroom Pictures. Certain characteristics, that may only
happen once and not again in our ferments are simply forgotten and we
move on. Other times like producing a consistent nail polish remover
brew may be associated with certain activities that are detrimental to
our ferment. We discuss those issues at greater length in our article on
Kombucha off-ferments. Just because these things do happen (in any home
ferment like beer, wine, and vinegar making) they are not all that
common and do not pose a danger or threat.
It is my opinion not to take any chances
and when it doubt throw it all out. Its easy and simple to start another
one, and the cost of a good organic brew is typical less than $2.00 a
Since each new ferment is at greatest risk
in the first few
days of every fermenting cycle (until the proper pH has
been attained) the safest and easiest way to protect your Kombucha Tea is the
Optimum temperature 74F - 84F
Temperature as well as Time play a vital role in the
balance, taste and health of our ferment. Temperatures under 60F (16C)
are not recommended and usually lead to a contaminated or off-ferment
optimum temperature range for making kombucha tea is between 74F (23.5C) and 84F
(29C)This range reduces the risk of mold forming. This range is suited for the
probiotic yeasts working with the probiotic bacteria. (SCOBY). It is suited to
produce a more reliable consistent brew each time. A kombucha may ferment and
produce good kombucha tea in temperatures other than this range but the brew
tends to be more unpredictable. Lower temperatures may foster less favorable (or
pathogenic) bacteria and yeasts. For more information and charts on the
Time and Temperature
on a kombucha ferment please see our articles in our
Kombucha Research Center.
3) Vinegar eels
click to enlarge
Turbatrix aceti (Anguillula aceti)
a minute nematode found in vinegar and sometimes occurring in the urine
of patients who have used vinegar douches. It may also occur in sour
paste and fermenting vegetable substances. These "little eels" were
first seen in vinegar by Leeuwenhoek a French chemist. These eels were
detrimental to the vinegar fermentation process because they interfered
with Mycoderma aceti, the vinegar-forming organism. In 1863 Napoleon III
personally commanded Louis Pasteur to investigate this disaster in the wine
industry which threaten to upset the whole French economy. Pasteur
found that he could tell by microscopic examination whether the wine had
spoiled even without tasting it. The trick was again the identification
of disease-producing organisms. And the solution to the problem was
elegantly simple: Heat the fully fermented wine gently to kill off the
bacteria. Dubious but desperate, the vintners tried the method. Thus
pasteurization was born, in wine, not milk. Neither the French, the
American FDA nor the CDC consider vinegar eels a health hazard.
Rare, but not uncommon
vinegar eels may suddenly appear in a kombucha ferment. They are extremely tiny
but visible with a good eye. They will move towards a narrow beam of light if in
a darken room. Filtering and straining may remove them. But they may be in the
mushroom itself. They feed on the cellulous that forms the mushroom or the lees
(yeasts sediment). The mushroom will quickly deteriorate, peeling and easily
falling apart. Normal mushroom are tough and quite dense. In our opinion it is
best to throw out the entire batch and start fresh. Since vinegar eels are
comfortable in vinegar cleaning your equipment prior to starting anew is not
advised. They are tolerant of low levels of alcohol as well therefore if such an
infestation does occur we recommend a complete sterilization or the use of a
which is widely used by the home beer and wine making
industry. Iodophor is often used by home brewers to sanitize equipment and
bottles. This feature is important because kombucha and other ferments rely upon
the health of specific bacteria and yeasts while still having the necessity to
eliminate other either competing bacteria and yeasts, wild airborne yeasts and
bacteria or pathogens. This is a major advantage over other sanitizers that may
leave toxic residues. It is also non-toxic to humans and therefore especially
suited to food processing applications.
4) vinegar worms (Fruit Flies)
Are more than likely larvae hatchlings of
eggs laid by tiny vinegar flies (fruit fly). The larvae are indeed quite
small tinny maggots in appearance. Precautions are using a fine close weave
covering. Like cotton t-shirt material, secured tightly by a rubber
band. The problem is that kombucha (as most of our home-made probiotics)
is exposed to the air and our environment. The most at risk time is when
we prepare the feeder solution of fresh sugar and tea and leave it
out to cool done before combining it with our ferment. At this time a
ferment is also exposed to the influence of outside bacteria and yeasts
as well and our ferment begins going off somewhere.
With vinegar eels or worms the ferment
could be saved by pasteurization. However, it is my advice to throw it
all out and start over. For those more profit motivated
see Keeping and Breeding Fruit Flies
Glass jar and inverted funnel makes a
simple vinegar fly trap. Add Kombucha Tea to he bottom along with 2-3
drops of liquid dish soap. The flies will fly in and be trapped
The "normal" caution on fermented foods
Begin slowing drinking only a few ounces a
day until one's body adjusts. This is true for all live probiotics.
[IMHO, to be a probiotic (pro = in favor of, biotic = life) then it should
be alive and in favor of life, not seeking to destroy life as in anti-biotic.
In very rare instances a true allergenic
reaction may occur.
More likely if there is any negative
reactions it is a "healing crisis". These cold and flu-like symptoms
(red eyes, tearing, reddening of the skin and skin rashes)
are viewed as the body detoxing and the general advice is to drink more water. Other common
symptoms include stomach rumblings, gurgling, diarrhea or constipation,
again viewed as a body adjustment and expected to go away within a few
days. While the vast majority of kombucha tea drinkers experience a
euphoric feeling, some experience just the opposite. A real tiredness
and have to sit down and rest awhile. Some people report quite strong reactions. A true allergenic
reaction will not go away as long as the allergen is present. If you do
suffer or believe you may be experience an allergenic reaction simply
stop. If the symptoms go away but come back when you begin again you are
allergic. Some, a few, have been able to make a nosodes of kombucha tea
(or other allergen) and found relief of the allergy and be able to drink
kombucha tea there-after.
Kombucha Homeopathic Remedies are also available and preferred by
many, though in my opinion kombucha then tends to be more like a
medicine than a healthy food.
Nosodes are homeopathic remedies that are
made from the specific products of a particular disease. For an allergy
it is made from the allergen itself. For instance the pollen, or in this
case from the kombucha tea itself. Nosodes are prepared in a diluted and
potentized form just like all other homeopathic medicine. There is no
potential for an animal to become infected with a given disease agent
from a Nosodes because of the pharmaceutical process that occurs which
dilutes and inactivates any viable organisms
Pregnant, Nursing and children under
the age of 4
I seem to be one of the few who
do not recommend Kombucha Tea during
pregnancy or breastfeeding or for babies under the age of 4.
Probiotics may be found in breastfed infants and help
provide natural protection against many diseases. Most often, the
bacteria come from two groups, Lactobacillus or Bifidobacterium. Within
each group, there are different species (for example, Lactobacillus
acidophilus and Bifidobacterium bifidus), and within each species,
different strains (or varieties). A few common probiotics, such as
Saccharomyces boulardii, are yeasts, which are different from bacteria.
These probiotics may also be found within a typical kombucha ferment.
However effects found from one species or strain of probiotics do not
necessarily hold true for others, or even for different preparations of
the same species or strain. Care and preparation of a kombucha
ferment is more critical at this time. Wild and airborne bacteria
and yeasts which may (probably do) inhabit a typical ferment and which
does not present any threat to a healthy adult may be intolerable to
those certain circumstances. Probiotics do have a long history
without causing illness in people, and have recently been introduced in
foods directed at helping certain disorders. However more
information is especially needed on how safe they are for young
children, elderly people, and people with compromised immune systems.
Probiotics' side effects, if they occur, tend to be mild
and digestive (such as gas or bloating). More serious effects have been
seen in some people. Probiotics might theoretically cause infections
especially in people with underlying health conditions. They could also
cause unhealthy metabolic activities, too much stimulation of the immune
system, or gene transfer (insertion of genetic material into a cell).
Introduction to Probiotics
American Academy of Pediatrics, has not issued recommendations for the
use of probiotics; however, it does support their use on an individual
basis in patients who may benefit from therapy. probiotic
supplementation should be used with caution in children with indwelling
CVC access, prolonged hospitalizations, and a recognized or potential
compromise of gut mucosal integrity. The potential benefits of
supplementation should be
weighed against the risk of development of an invasive infection
resulting from probiotic therapy. Saccharomyces boulardii, which has
been reported in some (not all kombucha ferments) show great promise in
effectively treating infant diarrhea. However, I have received
many calls of just the opposite effect (creating diarrhea), or rash and
other typical side affects - from kombucha ferments. I have never
received any calls from possible kefir (milk probiotic ferment). This
may or may not be related to the strain of probiotic or the differences.
There remains the possibility that probiotic consumption can cause
infection and that individuals will respond in different ways to a speciﬁc
strain. The health professional is in an ideal position to guide
the consumer towards appropriate prophylactic and therapeutic uses of
probiotics that deliver the desired beneﬁcial health. Probiotics and
their fermented food products are beneﬁcial for health.
Journal of Applied Microbiology ISSN 1 364-5072
concern is using "raw" honey, as honey is often used to
ferment kombucha (or to make honey-mead) and also given to babies to
quiet them. Clostridium botulinum spores in raw
honey have resulted in infant botulism. As mentioned under-fermented or
over-fermented probiotics are not harmful for a healthy adult but could
be a risk for compromised individuals - or those in a weak and feeble
state or those without their own immune system.
Symptoms begin 18-36 hours
Infant botulism is
due to C. botulinum. The disease occurs in infants 5 - 20 weeks
of age that have been exposed to solid foods. It is characterized by
constipation and weak sucking ability and generalized weakness. C.
botulinum can apparently establish itself in the bowel of infants at
a critical age before the establishment of competing intestinal bacteria
(normal flora). Production of toxin by bacteria in the GI tract induces
symptoms. This "infection-intoxication" is restricted to infants.
C.botulinum Survives boiling for over one hour.
Grows best in neutral or "low acid" vegetables (>pH4.5).
Another concern about giving kombucha tea - or any fermented food
- is that the food be properly prepared. In investigations by Cornell University
Food Science (cited
above) and in the Minnesota Department of Aquiculture
Pickle Bill Fact Sheet outlines those concerns and provide
use guidelines for home-made ferments.
My caution is that those guidelines apply to the average
adult population and not to children under the age of 4 who are in a
Children under 4 do not have a fully function system. It
is still in the critical development stages and children should not
simply be considered "miniature people". Where C.botlium or e.coli may
not present as a threat to the average adult they may be a serious
threat to an infant or small child. For example in Cornell's test
kombucha tea was observed to be anti-microbial in their fermented
samples containing 33 g/L total acid (7 g/L acetic acid). Yet e
coli, will grow albeit slowly at acetic acid concentrations of 3–4
g/L. (R.Cortez Garcia, et al 2006). At what point does a home-ferment
reach a safe stage? As described by the Pickle Bill a simple pH
reading is usually sufficient. However they do caution that different
fermented foods have different readings. And that the common paper pH
strips are not recommended because they are difficult to read,
suggesting that a digital pH meter be used. In our experience we have
found that the pH range can be quite large and just relying on taste to
be inaccurate. While taste (semi-sweet-semi sour, hint of vinegar,
slight aroma) is acceptable for healthy adults it is totally an
unacceptable determination for the safety of kombucha tea when given to
children. Even the pH may be misleading as to the acetic acid
content. For instance Bragg's Apple Cider Vinegar lists acetic acid of
5.14 % with a pH of 3.075, while Cornell listed their average ferment of
acetic acid of 0.07% with a pH of 2.5. Cornell also noted that the
ferment should not be allowed to go overly long and where the acid
levels may be too high.
the CDC who investigated an Iowa
women and kombucha tea concluded " Drinking this tea in
quantities typically consumed (approximately 4 oz daily) may not cause
adverse effects in healthy persons; however, the potential health risks
are unknown for those with preexisting health problems or those who
drink excessive quantities of the tea."
explained above Acetic Acid from Kombucha and Lactic Acid from kefir are all
weak acids. When ingested, they react with minerals such as Calcium, Sodium,
Potassium and Magnesium in the body tissue and blood, to form alkalies. This
reaction is termed Alkaline-forming foods. That is how an acetic kombucha tea
actually helps alkalize the body. (Since Kefir is a milk ferment this is a not
an issue here). However, Kombucha Tea in pregnant, nursing and with babies where
normal demand for these minerals are higher the issue is critical. The same
warnings are applied to Soy Milk and Soy products. Kombucha Tea and Soy products
deplete calcium and may reduce the thyroid function, and therefore are not advised
to be given to children. Adults, for reasons cited above, are not at such risks.
You may be able to
test these levels yourself at home
with a Lactic Acid test strips or pH
strips or a meter. However "normal" may change several times during a day and
with only a few readings one should not draw conclusions too early but rather
over a longer course of time. My concern here is not just a balance but one of
maintaining a "difficult balance"
Alcohol, sugar and caffeine are all things
that children should avoid.
Kombucha Mushroom Tea has various amounts of alcohol. The typical amount
is 1/2 of 1%. It does depend upon the length of ferment and other
factors. In the early days (day 2-3) or in a cooler temperatures, the
alcohol content will be higher with the highest level about 4%. The
longer the ferment the less alcohol and the less sugar. But always some
alcohol remains. Likewise sugar will always be present even in a 30+ day
ferment. Residual sugar will mainly be in the form of fructose and
pentose. (typical 4%).
Sugar and alcohol levels
may be measured by a
hydrometer. Caffeine levels are determined by the specific tea
(Camellia Sinensis) Typical kombucha tea will have 25-40% of that listed
for the particular tea per serving. For example if a typical cup of
black tea has 100 mg of caffeine per 8 oz cup than kombucha tea will
have 25-40 mg of caffeine per 8 fl oz. Longer brewing times will reduce
the caffeine level only about 1%. Contrary to popular belief
does not necessarily have less caffeine than other teas.
For more information
on teas and a simple home method of decaffing your own tea and test
results showing caffeine levels of For a normal healthy adult these
levels are not problem and actually are beneficial. Yet for many
alcoholics, diabetics and those with severe caffeine sensitivity those
levels are still too high or have to be carefully monitored.
TCM Kombucha Tea like Chinese herbs play an
important role in helping the body to maintain the proper balance and
Breast Milk is a product of he mother’s blood. Herbs that affect the
blood will also affect mother’s milk (as well as the mother herself).
Chinese herbs may inhibit or stop lactation. One herb - depending upon
the dosage will do either ! Ginseng may cause more heat in the milk.
Vinegar will sour milk. The intervention of herbs (foods) is dependent
upon the specific balance of the mother at that time. Herbs, applied in
a TCM sense, are neither good nor bad – they are applied in conjunction
with an individual, that together affect a condition. Since the Chinese
physicians First Duty is to Do No Harm, then the warning is not to give
herbs unless specifically called for. When appropriate TCM herbal
remedies, in my opinion, is often superior to their western
At this time of development
seeks to build and strengthen the mother. Through the mother the fetus
is strengthen. The image is one of creation and building. Such as that
Caspian Sea Yogurt or
Viili. Good, nourishing wholesome foods. Kombucha Mushroom Tea, on
the other hand, breaks stagnation and moves the blood. Kombucha is
invigorating. Excellent for those people with a lot of phlegm and
stagnation and toxins built up over the years. Not good for pregnancy -
which is viewed as a form of stagnation in TCM. One does not want to
"purge" a fetus.
Additionally as a "detoxifier"
Kombucha releases all those stored
toxins. Where do they go? In normal healthy conditions they are expelled
through the urine and stool. In a dehydrated individual they may be
forced out through the skin, nose or eyes, or possible to the fetus or
suckling baby. Kombucha has a sour aspect to it and will cross over to
the mother's milk and sour the milk, possibly moving those toxins out
that route as well.
Diarrhea, all too common in babies may be made worse by kombucha tea.
Diarrhea is a primary cause of dehydration. Dehydration which happens
quickly is a major medical concern and must not be ignored. Stomach
gurgling and unrest is a common short term experience to many new to
drinking kombucha. This may be related to the specific strain of
bacteria and yeasts in the kombucha ferment. Some studies have indicated
that different strains of bacteria affect the liver and gallbladder in
slightly different ways. This could explain why some people have a
problem while others greatly benefit. Not all kombucha ferments are the
same, so if one brothers you or you are not getting the effects you want
try switching. In new borns and babies their digestive tract is just
developing and the live active raw nature of kombucha may over whelm
their fragile system.
Kombucha "invigorates the blood" a TCM term and in my experience has had
some adverse reactions with blood thinning drugs like coumdin. Kombucha
has been reported to lower blood pressure as well and several people
have told me that they experience a light-headed or slight "buzz"
as if drinking a glass of beer or wine and question the alcohol content.
(all test indicate a low value of 1/2 of 1%) Some people have reported
feeling dizzy to the extent that they had to sit down and rest. This
should not be confused with a nice relaxing experience. Kombucha does
seem to help people with HYPER-tension. Though now I suspect it may not
be well suited for those with HYPO -tension or those with Hypo-thyroid
related disorders. Expectant mothers and nursing mothers whose bodies
are already stressed may be pushed just a little to far by the otherwise
slight adverse reactions of the kombucha tea. Some of these affects may
be moderated or eliminated by combining
Coral Calcium plus Kombucha Tea
as recommended by Dr Robert Barefoot
in his book "The Calcium Factor".
Kombucha is viewed as an immunity booster. Which assists a weak system
to overcome a pathogenic influence. However in a new born and in babies
- whose system is non-existent or fragile - may end up relying solely on
the protection of kombucha. Years later when challenged the body will
not have developed those defenses of its own and end up compromised.
One's immunity system is built up (created) by stress caused by
exposure. If one seeks to help a child build natural immunity one
nurtures the Childs own ability and not to develop a dependency on
outside influences. Instead of the child naturally fighting the
pathogen, the kombucha fights the pathogen.
This belief has been almost universal in the alternative health field.
Now this view, referred to as the " hygiene hypothesis" is
gaining a lot of support in western medicine. Notable institutes like
National Institute of Allergy and Infectious Diseases, and the Henry
Ford Health System in Detroit, and numerous articles in The Journal of
Allergy and Clinical Immunology. The hygiene hypothesis proposes that
unless children's immune systems fight infections by themselves early
on, they can go into overdrive later and cause allergic reactions.
According to recent (2004) research, babies (in their first year) who
are allowed to develop their own immune system are far less likely to
get allergies or asthma latter in life. If and when intervention is
warranted we suggest to consider Homeopathy. It is safe, effective and
works fast. I do recommend and use herbal formulas but I find, as in the
case of my own daughters (age 4 and 10) that they greatly prefer
- they will even ask for it. One fairly pleasant herb
great for children is
Elderberry - a herb often added to kombucha for both flavor and
Kombucha is Qi. Energy and Yang. It is Yang within Yang. A catalyst.
Kombucha makes things happen. For most people, who are Yang Deficient
and clogged with toxins, kombucha is perfect. For children who are Yang
Excess and predominately Yin Deficient, kombucha poses a risk of
upsetting a delicate newly developing balance. Kombucha will tend to
make a child more hyper-active. The child will get more colds and
flu (average child ha 4-10 colds per year) with higher fevers and will
tend towards more skin disorders and asthma. (TCM Lung disorder). Many
people believe kombucha is an immune-booster, and where it does benefit
a otherwise healthy adult, in a child with a Wind Heat (TCM condition,
Cold with chills, fever and sore throat) kombucha will exhaust the Qi
(energy of the body) resulting in higher fevers, fevers that linger, and
fevers that come and go. Kombucha is a diuretic (makes one pee) which
furthers depletes the Yin and dehydrates the body. The child’s
dehydration (Yin Deficient in TCM) is accepted by western medicine as
one of the leading causes of childhood diseases.
I always ask a parent "Why, do you want
to give kombucha tea to your child?". The most often answer is that
it is healthy and full of vitamins and minerals and good stuff.
Well, yes and no. Kombucha does have good stuff but the
water soluble vitamins and minerals is limited. This is
followed by "because they crave it" and really like it. My answer is
they like candy and chocolate too, but don't give it to them. There are
far more healthy and nutritious foods available. There are times when I
will suggest kombucha tea or kombucha extract for a child. In those
times it is meant for a specific TCM intervention just as I would
recommend herbs or other treatment protocols.
I recommend Kefir and
Raw or Organic milk only for children. Store
bought-milk may be feed to the probiotic, as probiotics turn any
milk to real food, even some lactose intolerant people can drink.
Certain cravings, such as the craving for things sour are viewed in TCM
as an expression of the body's wood element. We do offer a free online
consultation that may help determine this. But a in-person diagnosis is
more accurate. The craving for sour (as in pickles and other ferments)
during pregnancy is normal. TCM views this as the liver (yin-wood
element) function of storing and moving blood. The craving for sweet is
related to the Spleen Energy (Earth Element)
Drug and Food Interaction
[NMSU College of Agriculture & Home
Economics] Guide E-507 by Alice Jane Hendley.
Probiotics shouldn't affect the elimination of drugs from the system.
Certain compounds found in Kombucha, such as caffeine etc., may
interfere with the absorption of certain drugs and Acidic foods weaken
the affect of Antibiotics drugs. It's a good idea to partake of your
Probiotic an hour or two before/after the medication. The thick YIN
Yogurt work to rebuild the GI track with healthy
vibrant microorganisms, these microorganism smother the antibiotics
(antibiotics indiscriminately kill both good and bad flora) and help
re-establish the flora after vaccinations and antibiotics. Kefir has
recently been studied for its effectiveness against
Drugs are extremely powerful and force the
body to do unnatural things. Drugs are toxic and kill. That is what they
do. That is how they save lives. Recently they have found that drugs may
combine with chlorine in tap water, as well as lead that is still in
some old pipes in our drinking water, and form more toxic material.
If you're on blood pressure meds or
corticosteroids reduce the amount of kombucha tea. If you're on blood
thinners be careful and monitor your position. IMO, kombucha and
should not be taken at all. (although I have known of many kombucha
drinkers who were on
and had no problems, still I'm against it because I have known some who
have had problems.
Do not take
penicillin with Cola’s.
an antibiotic, when taken with calcium supplements, renders the drug
unavailable to the body.
Plendil (felodipine) a blood pressure drug, should not be taken with
(Lozol)a blood pressure drug, depletes the body of potassium
(Medrol) Corticosteroid depletes the body of potassium
Coumadin (warfarin) do not take with fish oil supplements and /or
green leafy vegetables, or with Kombucha Tea.
Oral Contraceptives Result in a Deficiency of Folate
antacids like Rolaids or Maalox weaken bones by hindering their mineral
Aspirin taken on a regular basis deplete the body of Iron
Chemotherapy do not eat homemade celery soup with parsnip and
parsley (contained compounds called psoralens,) in large quantities can
cause extreme reactions when sunlight hits the skin.
KOMBUCHA & BODY BUILDING
Within 60-90 days one should expect positive noticeable results from
drinking 4-8 ounces of kombucha tea daily .
Kombucha tea should be a regular part of a body builders diet. Says
Stuart Schoen Body Builders would benefit in a number of ways. First I
believe they'd notice an increase in energy, says Schoen, whose own
problems with high blood pressure have disappeared since he started
drinking the tea. It makes a more refreshing drink than Gatorade.". He
also recommends substituting a glass of Kombucha for lunch if the goal
is to lose weight. "I've seen people lose 30 lbs. in just a couple of
months on this type of regimen,
from Joe Weider's Muscle & Fitness. v56n6 Jun 1995. p. 178-180+
by Linda Henry
Kombucha helps remove the bad DL-Latic acid (-) created during exercise.
AND Heavy metals ...go down the toilet. Urine tests showed that after
drinking Kombucha Tea, urine contained considerable traces of
environmental toxins (such as lead, mercury, benzol, caesium, etc...).
which Kombucha helped release from the body.
BUT If the body gets not enough water to maintain the body cells, the
intestines will take the water out of the digested food present in the
intestines, and be unable to release those toxins. They appear then as a
skin rash or cold/flu-like symptoms.
has been reported to cure many diseases as well as being the number one
have favorable results with DOGS and HORSES. For CATS kombucha is
controversy, as it contains (a precursor for) Acetaminophen (Tylenol)
but IMO, very good results have been reported by cat lovers. Our opinion is that it is both safe and beneficial for all
animals (and people). Kombucha Authors; Guenther Frank, Beth Ann Petro,
Betsy Proctor, Rosina Fasching, Harald W Tietz, and Bartholomew all
write about the benefits of kombucha in fighting cancer as well as other
diseases. Kefir Grains as well as kefir is enjoyed by many animal pets.
I understand that the views
presented here are not popular. Indeed I was banned from the
"original kombucha newsgroup" for presenting my views. Bev, the
list-owner said I was "scarring people".
Please remember these comments are not
"Health Risks" they are How To safely make
In a study
titled Probable Gastrointestinal Toxicity of Kombucha Tea
Journal of GEN INTERN MED 1997;12:643–644, questioned unexplained side
effects that may have been related to consumption of Kombucha tea reported
by four patients. Two presented with symptoms of allergic reaction, the third
with jaundice, and the fourth with nausea, vomiting, and head and neck pain. In
all four, use of Kombucha tea was in proximity to the onset of symptoms and
symptom resolution on cessation of tea drinking suggested a probable etiologic
association. The study concluded that although there was no evidence for
the mechanism of side effects, or whether they are related to the
Kombucha or to a contaminant, that it was prudent for health care
providers to ask questions particularly when patients present with
perplexing complaints. In my opinion it is noteworthy, not only that
kombucha tea was not implicated in any disorder - that the symptoms
reported are very common symptoms reported by a great many first time
kombucha drinkers and often reported by those that have drunk kombucha
tea for years and question if maybe it was just that one ferment that
had gone slightly bad.
It is also important to note that there are over 50,000 annual
hospitalization for food-borne related incidences every year in the U.S.
FDA investigated samples of kombucha tea and found No known human
pathogens or toxin-producing organisms.
CDC and FDA Talking Paper Full report
In our opinion the safest, easiest
and best way to make great Kombucha Tea is the
Continuous Brewing Method
Ed Kasper L.Ac, Acupuncturist & Herbalist
417 Laurent St. Santa Cruz, CA 95060
toll free 1-888-425-8827
Make your own Fresh Organic Probiotics Safely at Home
Our liquid extracts are the most potent form of a
Happy Herbalist’s Pharmacy features fresh-made Remedies Designed
Exclusively For You
us design a formula exclusively for you click here
@ copyright 2007
all rights reserved.
Buy Product Online | Visit Store Home
Other Items from Kombucha Mushroom Tea
Second Stage Fermenting - Reducing the Sugar content without sacrificing the taste and quality of the ferment. Making Kombucha Beer or Wine, and producing a Fine Vinegar for health and longevity with Kefir, Kombucha, Ginger Beer or Japanese Water Crystals.
Kombucha Certified Analysis of a HappyHerbalist Mushroom - Independent testing of our kombucha mushrooms
Time & Temp -
How to Continuous Brew Kombucha Tea -
How To Make Kombucha - Proper method of fermenting, Looking out for Mold and other concerns.
Adding Herbs - Kombucha tea and herbs to treat wide range of disorders;digestion, respiration, circulation, inflamation, womens concerns, stress and fatigue, urine and water retention, general aches and pains, sleep disturbances and nervous disorders.
What about Those Mushrooms - How to make Pure Pressed Extract, D1 Drops, and Kombuchal
Different Teas -
CDC & FDA on Kombucha Mushroom Tea - Offical Talking Papers about Kombucha Mushroom Tea
Kombucha Tea Too Sour? - Sour Kombucha Tea that has has many great uses and Great Recipes
Kombucha Cautions and Safe Brewing Tips -
Return To www.HappyHerbalist.com
|E-commerce powered by MonsterCommerce shopping cart.