Kombucha Tea 50 X Concentrate Kombuchal

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Item Number: KXConcetrate

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50 Times the power of Fresh Kombucha Tea*.

5 fl. oz. Glass Shaker Bottle. Just a few drops does wonder.

Add 1/4 teaspoon to sparkling mineral water or fruit juice. Add to soups and stews just before serving, Use on rice and pasta, pototoes, just about anything you can think of.

Take before and after workouts for enhanced performance and recovery

A 1931 German patent expressed theories of the healing properties of "KOMBUCHAL" and sought a method to deliver that benefit in a consistent healthy way. The Original KOMBUCHAL patent may be viewed online http://happyherbalist.com/german_kombucha_patent.htm

They discovered that the wonderful healing properties of kombucha tea could be enhanced by simple vacuum distillation. A dehydration of the kombucha tea.

We create today, in our own lab, our own version of Kombuchal. Our Kombucha Tea CONCENTRATE is a dehydration of the kombucha tea. This is not a gross boiling of the kombucha tea to reduce it to a jelly-like mass. Rather we carefully ferment and age our organic kombucha tea to certain acidity and then engender a slow evaporation under low heat and low pressure protecting all the nutrients of the kombucha tea. Through temperature controlled vacuum distillation. Without additives or chemical stabilizers.

* Our last lab analysis (by San Rafael Chemical Services, Inc) showed a superior concentration of 35.4 g/L acetic acid, 53.0 g/L gluconic acid, and 2.97 g/L 2-keto-Gluconic acid. Note: 2-keto-Gluconic acid has often been (mis) identified as Glucuronic Acid by others. The typical Kombucha tea in the Cornell Study had a tendency to produce 3.3% total acid, 0.7% acetic acid, 4.8% glucose, and 0.6% ethanol after a nine-day fermentation. (no lactic acid, gluconic acid about 1.4 g/L). The average pH was 2.5. This would indicate that our Kombucha Tea CONCENTRATE is over 50 Times more concentrated than the typical home kombucha fermented tea. Contains NO Alcohol.

The original version of the Germn patent recommended calcium to be added during the process. The intended purpose was not implicit for health, but was an attempt to improve the taste by neutralizing the acids. The taste , as is, is only semi-sour with a very light sweet taste. More recent research made by notable doctor Robert Barefoot recommended taking calcium along with Kombucha Tea. his studies indicated such a combination may resolve some 200 degentative diseases. He recommended a high grade of marine Coral Calcium, which may be taken in extreme high doses without side affects We recommend TRC Coral Calcium.

According to Traditional Chinese Medicine this version of kombucha is very tontifying and is suited for those that are active. Spleen Qi Deficient types (pale tongue especially with teeth marks along the sides, loose stools or diarrhea, tendency to feel cold and chills may be suited when taken with a physical exercise program. It is also indicated for post-partum and recovery periods.