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Kombucha Mushroom Tea Distilled
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According to Traditional Chinese Medicine, Kombucha Hydrosol flavor is sour and bitter and its nature is warm. It enters the Liver and Stomach channels, and functions to scatters stasis, stops bleeding, resolves toxins, and kills parasites.
Just a spoonful a day. Add a spoonful to a water bottle and sip all day. May be used alone or in any various combinations with flavorful vinegars, healthy edible oils, or honeys. to create your own "elixir”. Freely add to soups, salads, potatoes and rice, on meats, poultry and pasta, to truly enhance food in a healthy and creative flair. It is an excellent substitute for alcohol for home-herbalist who do not wish to use alcohol either as an extractant or a preservative. We produce two types of Pure Distilled Kombucha Mushroom
Pure Kombucha Mushroom Hydrosol For EXCESS conditions. Suited for Liver and especially Qi Stagnation. Discomforts that are Sudden and sharp.. Traumatic injuries. Black & Blue marks. Discomfort that increase with pressure, with a dislike for touch or attention. Feel better after a bowel movement.
Pure Kombucha Mushroom SWEET Hydrosol for DEFICIENCY conditions. We process kombucha with STEVIA to focus on the Spleen's energy and to break through stagnations arising from a deficiency. Symptoms include: Deficiency of energy and lowered body resistance. Emaciation, listlessness, lassitude, shortness of breath, pallor, insomnia, poor memory, spontaneous and night sweating, nocturnal enuresis, alleviated by pressure, feel better after a bowel movement.
Stevia has a regulating effect on the pancreas and could help stabilize blood sugar levels in the body, a wise decision for people with diabetes, hypoglycemia, and Candida. A natural herb Stevia has been shown to help balance blood sugar, lower high blood pressure, reduces one's craving for sweets and fats, and "turn off" hunger sensations. Reduces the bacteria that causes tooth decay and gum disease. It is also effective in skin care. Either of our Kombucha Mushroom Hydrosals may be used directly on the skin.
Garlic according to TCM is Hot and Pungent. Its action is anti-viral, anti-fungal, detoxifies meat and seafood, kills worms, removes stagnant food and stagnant blood, reduces abscess..
Green Onion according o TCM is warm and pungent promotes sweating, resolves phlegm, diuretic. Expels wind-cold, promotes sweating, Disperses cold and penetrates the Yang Qi.
Fresh Ginger according o TCM is hot and pungent its function is to 1. Warms the center and expels cold: Used to treat chest and abdominal pain and distention, and vomiting or diarrhea due to interior cold blocking the middle associated with deficiency or excess. 2. Restores Yang: Used to treat cold limbs and extreme weakness associated with devastated yang. 3. Warms the lungs and transforms phlegm: Used to treat cold Phlegm coughing and panting. 4. Unblocks the channels and stops bleeding: Used to treat bleeding associated with cold obstructing the channels.
According to Hippocrates, the father of modern medicine, the combination of vinegar and honey was called Oxymel and popular amoung the Roman Soldiers. This alos created the foundation for many medicinal herbal formulas as well.
Today there is considerable interest in food as medicine. One popular "Super Tonic" is the combination of vinegar with Onion, Garlic, Ginger, Hot Peppers, Horseradish and honey. You can easily substitute your Kombucha brew for vinegar and adjust to your taste. BTW this combination sounds great for a salad or on meats.
MIRIAM LEE'S BONE MARROW BROTH
For general weakness, lowered immune system and anemia
Ingredients:
Organic Pork Ribs
Rice Vinegar (substitute Our Pure kombucha Mushroom Extract)
Fresh Ginger
Bean Sprouts
Boil 2 pounds organic pork spare ribs in water with 2‑3 TBS. rice vinegar for several hours. At the beginning of boiling, skim off the gray foam. Add about 6 two inch pieces of fresh ginger to neutralize the meat toxins.
After 2 hours let broth cool down and then skim the fat off the top. Add more water. Then begin boiling again with 2 pounds of soy bean sprouts (the long ones from Chinese market) for 2 more hours.
Remove bones and fat when cool. Freeze in small containers.
Add herbs if desired.
This can be used as soup stock. Drink 2 bowls a day.
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Price: $5.95
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