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t l

Kombucha eaandIndividualHealingBeginningwith a monumental nderstatementombucha eapromotes

oodhealth,The easons hy are ascinating:when youplaceyourbacteria ndyeast ultue in a solutionof-utact

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ThepH evelof Kombucha ea s ir theneighborboodf f .O. H is ameasuementf theacidity f a liquidwhere sneutral,owernumbers remore-acidicndhighernrrrbersaremcrealkaline.The criticalpoint s thatwhenaprsonis young, hepH level of hr.man lood s to rheacid sideand n lateryearsprogresseso ljle alkatine ide.As repmtedUy asci'ing,a pH of 7.56sets hesrageor developmentf tumors.n otherwords,peoplewithcancer avealkalinepi{ teuels nO eaty peoplehaveaciiic pH leveli.Kombucha eap'romotes ndcontributeso themaintenancefacidicblood"and hispoint s of monumentallrnportancehenwe considerhatneitherdiseaseissue s viruscanthrive n a bodywith acidicpH levelsof theblood'Fasching resnts 21shot lettos frompatientswho consumedheKombucha eaandwerehelpedwith conditionsoincludearthrosis, ronchitis, igh/lowbloodpressure, igh cholesterol, ialysis,nflammation.colds,oint/verteb'raepain,gout,glaucom4st

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. J

The numberonebookon a cancer,patientseadingist shouldbeWorld WithoutCancer y G. EdwardGiffrn. Whilethebookcenters n the aetrilestuy, it is in myopinion hebestavailableor teaching becancer atientwhy effecdvetherapies avenot beenadopted y conventionalmedicine.r{r Griflin can be contacredr 805496-16,19r 805497-1308. fhe hasnoneavailable,have newcopiesor $10each, all907-345-7375.Strongly ecommendeds thebookOptions,TheAlternativeCancer herapyBookby RichardWalters.t is availablethroughmany ocaloutlets uchashealth oodstores. have t for $13.95, nd t is alsoavailable rom theor $13.95 lus$4 shipping ndhandling,all -800-888-9999oplace qeditcardorder.The bookcoversAntineoplaston,evici,Burton's mmuno.Augmentative,ivingston, ssels'WholeBody,Hoxsey,Wheatgrass, erson, aetrile,Oxygen,DN{SO,Chelation, ive-CellandBioelectricTherapies, rd this s ust apartiallisting.Nearlyeveryone f not all of these lusa greatdealmmebavebeenusedalone n the successfuleatmentofadvanced nncer, ut t is morecommon hata practitionerwill use wo, hreeor a wholehostof them.Strongly ecommendedor a dietguideline ndmucbmore s thebookA CancerTherrpyby Max Gerson, ee hereferences.AlbertSchweitzeraidof MaxGerson:"l see n Gerson neof themosteminent eniusesn medical istorp It isMaxGersonwho, n the 1940's, ave estimony np'roper iet before ongtess---onlyo becalledaquackby hispeers-butmanyof theow recommendedygovernmentndotheragencieseadvery suspiciouslyike ttrevery estimony erson ave. heyof course ivehimno credit, uthisdaughter harlotte asbeen avingivesat theGersonnstitutewitlt his the.apy or manyyears.Thebookprovideshe eader uidelineshat ange romgeneral o'sanddon'tsof eating o verydetailed xilymenu lanning ndhow opreparelre oods swell.Be orewamedt ishard work.In Alaskawe aremore ortunatehanmostAmericansor the easonhatwe havea freedom f choicen medicinearv.As a result, herearemorealternativemedicalpractitionersercapita n our state hananyother n the union.Herearethree hatpractice iet,chelation nd/oroxygen herapiesmongothers:Dr. RussellManuel@ 562-7070, r. SandraDenton@ 563-6200and r. RobertRowen@ 344-7775.Someastnotes: here repeople boutwhodonot ike to see ther eople ealOemselvesn heirownwithouthewisdomof those racticingacceptable>edicine,nd hese re he olkswho ssue ,direvamings"bout(conbmination>ndomold"andsuch.Mold s much alked bout, ndbereshou' ogrowsome: akeyourculture ndplacet in a hot0r toou'a-rm teasolution. heculturewill start o dieor diecompletely,ndnaturally ill not ferment. t best ouwill get hemessylookingbeginningsf a newculttne, ndmoldwill formasonanyotherunprotectedoodstuff.We madehismistakeonceand 'm gladwedid: It taught show ridiculously asy othblueandyellowmold s tospoton heKombucha,andwe hrewouteverythingut heconlainers.ote hatduringanormal ermentationrocess,lreKombuchanatumlly rotectstself rommoldas he esult f itsverynature.Youcanstop ermentationndgrowmoldby allowing oo owa temperature,ndwe alsogrerv tinybit of bluemoldwhen heclothcovering ropped own o cover spoton thedevelopingulture:We oncemanagetlhesame yaccidentallyuttingoff a culture's ir supply.Naturally, edrank he eaandate hecultures.Metal s warned gainst or the easonhar heacids n the ermentingmixtue can eactwith themenl during he ermentationrocessnd esultin contaminatedea.This s a validconcernor somemeLds,n particulartheporous luminum ndcastron,but stainlessteel asbeen sed ymanyasa vesselor culture ermentation. euseglass onetheless,utthemetalswarningsavebeen arriedo ridiculous xfemes, uch sremove ourringsand useclothsrainers.Wehavebeenmakingour tea nstainlessndcoated ooking esselsince bout ay wo:Whenyoupour eathrougha strainer,he imeof tea/metal ontacts far too short or areactiono takeplace, nd be sames true or touching culturewitharing youhappeno bewearing.Thispapers buta briefoverview: comprehensiveapers n thealmost ailyprocessf expansionor the easonthat have ead hebooks bove nd hose hat ollorv n the eferenceection, nd t is my experiencehateach fthemconhinsmoreand/or ecomesechnicaloa point hatmostpeople on't.want o read hatmuch.Tbemorecomprehensiveaperwill containmuchmoreon cancer ndat eait urn nroaprintectooklei lat will hopefully eshorter ndeasiero readwhilestill containinghenecessarynformation. all Duke at907-y5-7375 o see ow t isprogressing.

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. .I

WearegatberingocalKombucba eastoriesor thepurpose f presenting ersonalestimonialshatarenotanonlmous, egative r positive.We ask hat hosewhoread lrispapa'anduse he ea o call usand ell of yourexperiences.

ReferencesKombuchaHealthy beverageand natural rerrrdy from the Far East lts correct preparationand useby Gunther W. Frank Publishiog HouseEnnsthater,prioted inAustria.Available rom ValentineCommunications q S27 by calliog813-353-9688 r direaly from the author or $27, Fax 01 149-7231455@6

TeaFungusKombuchaThe NaturalRemedyand its Significance n Cases f Calcer and otherMetabolicDiseases y RosinaFaschingPublishi g HouseEnnsthalerAlso available tom ValentineCommunications or Sl7, both books or $35.Kombucfia, The N{ir acle Fungus by Harald TietzeCateway Books,The Hollies, WellowBath,BA2 8QJ U.K.I got this one by ordering from a Iocal book store.A CancerTherapy:ResultsofFifly Cases ndThe Cureof AdvancedCancerby Diet Therapyby !v{axGersoo,M.D.available$14.95by calliog907-345-7375or $14.95plusshipping rom the Gerson nstitute and CancerCuring Society. all 619-267-1 50.Dr . Wright's Guide To Healing With Nutritionby JonathanV. Wright. M.D.KeatsPublishing,New Canaan,ConnecticutAvailable or $14.95plus shippingby calling he TahomaClinic Hotlineat l-8O0-825-8924hescrigxion or Nutr itional Healin_e y JamesF. Balch. {.D, and Ph1'llisA. Balch,C.N.C.Avery PublishineCroup, GardenCity Park, New YorkKombucha:The Naturally FermentedDrinkThat PreventsChronic Disease y Tom ValentineSanrple ssueof Search or Heatth.availableon the internet:Or,just use your communication erverand search ool for Kombucha:Be prepared or more than you probably want to know;Subscribe o the rnailing ist and you'll get a mail box full every day.

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BasicBuildingBlocks,Nutrients ndGrowthFactorsWhat he Kombucha ultureneeds o surviveBy Norbert offmann

All living organisrns,ncluding hevarious acteria ndyeastsn theKombucha ulture, equirea number f basicbuildingblocks,nutrients ndgrowth actus to be able o thrive.Mostof themareabsolutely sential andwithoutthem ife wouldnot bepossible. ollowing s anoverview:The our basicbuildingblocks

o Q - oxygen.......65Vof all livingnatterr Q - carbon........L8.5Vo*o H-hydrogen. . . .9 .5Eo*"r |rJ nitrogen.....3.5VouThese ourelementsepresent 6.57c f ell iving macer n theworld. f only oneof themwasmissingherewouldbeno litb on earthaswe know t. h bacteria ndyeasts esepercentagesresomewhat ifferent.Forexamples, itrogenconstitutesbout107o f the dry weightof bacteria.Oxygen, arbon ndhydrogen re ound n praaicallyall mganiccompounds. orexample, lucose, simplesugarwhich s the directenergy ourceor Kombuch4consists f only these hreeelements.t has he ormulaC6H12O6.Onemolecule f glucose onsists f six carbon toms,welvehydrogen tomsandsix oxygenatoms. t is actuallyarrangedn a three-dimensionaling shape.Two-dimensionaling representation)Nitrogen s oneof the majorconstituents f DNA makingup he amous randsof thedoublehelix.DNA carriesheblue-printof life and s found n everycell.Without be nformation ncoded snucleotide equences,erhapscomparableo a computer rogram, oenzlmes, o cellwalls,no energy arriers ouldbeproduced,o cell coulddivide,no newgenerations ouldbe born.

Other rit icalbuildingblocks. S - Sulfuro P - Phosphuusr l( - Potassium. Mg - Magnesiumo Ca- Calciumr Fe-konSome f these reneeded scofactorsn essentialnzymes, thers reusedn other mportant ompounds. orexample, hosphoruss neededor cell walls,DNA and n theenergy arrierATP andsoon.There readditionalelementsot istedherewhichareconsidered inorbutmostof tlem neverthelesseeded.

Growth actorse Vitaminsand elated ompounds. Aminoacids. Purines ndpyrimidinesA numberof bacteria ndyeasts renot able o synthesizehese rowth actors hemselvesndbave o relyon otlers toprovide hem.Forexample,acticacidbacteria aveonly imitedsynthetic apabilities ndpracricallyequireall ofthese rowth actors.

Vitamins egulate eactionshatoccur n metabolism. heywork togethowith enzymesn thebuildingor break-downof othercompounds.Amino acidsare hebuiidingblocksof proteins. oteinshavemanydifferent unctions: nergy rorage, nzymes,structure, ormones, ignal eceptors,nti-bodies,ransport.Purines ndpyrimidinebased ompounds resubstancesequired sprecwsorsor thesynthesis f nucleicacids DNAetc.).

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EnergyAII living cells equiresome ort of energy ource. lantsget heirenergy rom igbt sourceshroug!photosynthesisandstore his energy n &e form of chemical ompounds. hese ompounds,or example tarches ndsugars, re nturn usedasenef,gyource y otherorganisns. he Kombucha easts nd bacteria sesugaru a derivativealcohol)oget heenergy heyneed o exisl Energys boundup n sugarn the orm of chemical onds.By breaking own hesebondshrough ermentation r respiratiur, hisarergy s convertednto the universal nergy arrierATP (adenosinetriphospbate) hichpowersall life processesn every iving crganism, lantsandanimals like.Compositionf Bacteria ellsIn aerobic acteriaapproximately07oof the energy rom glucoses oxydized o CO2 and {2O n theprocess fbuilding he ATPenergymoleculewhich n turnsupplies he energy eedsor cell functioning ndgrowth.Theoths507os convertednto cellularmaterial. f ethanol lcohol s metabolizednstead f glucose, s s the case or &eacetobacterylinum n Kombucha hese ercentagesouldbedifferent.Furthermore,n a typicalanaerobicfermentationrocess s ound n tbe K.T. lacticacidbacteria ndyeasts,moreglucosewouldprobably e equiredorenergy eeds nd esswouldbe availableor cellularmaterial.A typicalbacterial ell, to givesomedeaof howcellularcomponents redistributed, onsists f 52%proteinand19Vo ucleicmaterial Gottschdk, 979).

Constituents100g of dry weigbtProtein 52.4Polysaccharide 16.6Lipid 9.4RNA 15,7DN A 3. 2Total 97.3StouthammerH. quotedn Gottschalh1979.Note:These iguresare epresentativeut varymarkedly mongdifferentbacteria ndwith differentgrowingconditions.

How the Kombuchaculture obtainsall thesenutrients and factorsThe Kombucha ulturehas he ollowingcomponentsvailable:. Sugarsucrose). Waterr Oxygeno Blackor green eaLets ookat eachoneof these omponentsn moredetail:

Sugar rovides ll the uel neededo keep heKombucha uhurewell andalive.Althoughsugar oes ncludeoxygenatoms,he oxygen equiredor the bacterial espiratiurdoesnot come rom t or thewater. t has o beprovided s reeoxygen02 fromthestnrounding ir.The sugar sed or preparinghe ea s tablesugaror sucrose,disaccharide"di"meanswo). Since hesucrosemolecules re oo arge o beable o enter hecell wallsof ttreyeast,heymustbebrokendown irstby enzlmes nto its components,hesimplesugars lucose nd ructose.BotJr remonosaccharides('lnono" means ne).Duringa recentexperiment singa spectrophotometerfounda significant uantity f proteinnfermented . tea. nitially I did not havean explanationor this inding.Later interpretedhis o ndicatehepresenceof theenzymatic roteinsequiredo breakdownnutrientsnto sufficiently mallmolecules apable f enteringhecellsof the niooorganisms.Oneor maybeeven wodifferentenzpresareneededo b'reak owncaffeine ndtheophyllinesee elow).Anotheronewouldbe sucrasealsocalledsucrose lpha-glucosidase)hichcleavesucroseinto the simplersugarsructose ndglucose.n anarticleby Reiss 1987)he describesn experimeatn whichglucoseconcentrationtarts o rise steeply fterabout4 days o reacharraximumafter9 days see hart).This sa clearindicationhatenzyn, sare n fact breaking own hewhitesugar utside f thecells. Sinceenzymes renot gettingusedup n thecatalyticprocessheywould eachamaximumaftera few daysandwould remainn the eaevenafterthe eahas inishedwith fermentatiqr.Water s essentialor iife. Kombucha acteria ndyeastsmust, avewater o be able o metabotizehe oodprovided,ogrowand o multiply. Waterusually ontainsEaceelements hich vary with location.Someof theseraceelementsreneeded y the Kombucha ulture.Distilledwaterdoesnot containany racelements.

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Unfortunately,apwateroftencontains onta.rrinentsswell asundesirable icroorganisms. oiling hewater or asufficientengthof timewill usually ill themicroorganims. t will also emove hemicalsike chlo'rine utnot otherconuminentsTo find outmoreabut wateryou naygo to theWaterFAQ site.Manybut not all misoorganisms e4uireoxygenor theirmetabolic rocesses.hereareseveralmajorcategories:.Strictanaerobs,rganismshatonlymetabolize ithoutoxygen.Thisprocesss called ermentation.. Facultativeanaerobs,rganismshatcaneither,mder theabsencef oxygen,ennent oods nto ethanol r acticacidor, under hepresencef oxygen,metablize (respiration)oodcompletelynto CO2andwater.3. Srict asobs,organismshatmusthaveoxygen o be able o metablize fbods.The)asts n Kombuchaarefacultativeanaerobswhichwill produceethanol lcohol f theres no oxygenavailable.f thse is oxygenavailable heywill oxidize&e available ugarntocarbondioxideandwater.Tbe aceticacid bactaia n Kombuchaares8ict aerobes nd equireoxygen. beyusuallyfeedon theethanol roduced y theyeasts.However,heyarealsoable o utilize otheralcoholsncludingglucose ndmayactually omptewith theyeass u thesugar.Since hezoogloeas floatingon topof theK. tea,enou-shf theneeded xygens providedo theaceticacid bacteriambeddedn its structrxe. heyeass n the iquiddownbelowaresomewhatut off fromoxygenby Oezoogloea ndprimarilyuse heanaerobicermentativemodeproducing thanolwhich in nrn feeds he bacteria.Black or gren eaprovidesall the additisral components ndgrowth factors equiredby theKombucha ulnre. It notonly contains number f important ae elements ut alsonirogencompounds,arbohydrates,nzymesndvitanins.The stimulating omponents,affeine nd heophylline, elong o thepurinegoups whichare equired orbuildingnucleicacids.Since hese roupsareused y themicroo'rganisms,t couldbe assumedhat hecaffeine ndtheophyllinen the eaareactuallyusedup becausehey epresent source f niEogen.Whathappenso thecaffeinenKombuchaea s a frequently sked uestion nd hisperhaps rovideshe ikely answer. otalnitrogenn black earepresents.5Vo f thedry weight:0.92% s found n soluble roteins, .5l%os insolubleand1.07Vas containedncaffeine for a teaconraining .7I% caffeine) nd heophylline. ccording o onesourceAbraham, 995)geen teacontains Vo affeine ndblack eaonlyZVo. een tea herefore rovidesmore han wice heamount. f nitrogen ortheKombucha ulture. t is importanto keep n mind hatherbal easdonot contain hese articularmportantnutrients ndcan or thisandother eznonsotbe considerederysuitableor makingKombucha.Guenther rank 1994)alreadymentionedhatBingconsidershepurines andcaffeine elongso this amily- asproviders f important utrients or Kombucha.My assumptionbat hemiooorganismsn Kombucha o n factbrreakdown caffeineo obtaincriticalnutrientss supportedy an analysis erformed y DavidChappuis. e reportedn apost o theKombucha iscussion roup hatheobserved reduction f caffeine y 259oduring he irst two weeks.(Feb.28, 998).Here s the elevant artof a tablebe ncluded:

Analyte 0 Day 7 Day 14 Day 2l DayCaf fe ine mg/ I 196 153 147 !47p H 4 . 0 3 . 5 3 . 3 3 - 2I wouldexpecthat heophylline,heotherpurinecompoundn blackandgreen eq getssimilarlyusedup during he"fermentation" rocess,For mme nformation boutveast: bat areYeasts.Bibliography:AbrahamH. Wie entsteht ie {aut auf demTee.PTA heute.1995 9): 908.BrockT. Biologyof Microorganisns.nglewood-Cliffs:rentice-Ilall1970. Campbell., .A.,Biology. d edition.NewYork: Benj min/CumminsPublishin Company.993.Chappuis, avid.Yes,CaffeineReductionDuringBrewing.Post o theKombuchantemetDiscussion roup,Februrary 8, 1998.Frank,Guentha.Kombucha, ealtbyBeveragendnatural emedytom theFarEast.Steyr,1994.GotachalkG. Bacterialmetabolism. ewYork:Springer erlag.1979.Online ncyclopedia ritannica 995.Reiss .Der TeepilzundseineStoffwechselprodukte.eutscheebensminelrundschau987 9): 286290.I-astuDdatedUA98

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Determinationf ProteinContentn Kombucha eaandTwoOtherCompOUndS uyNorbertoffmannABSTRACTProtein oncentraticnsf three iquids,Kombuchaea skimmi& andchicken oupweredetennined singamethoddeveloped y Bradford(1976). The amormtof proteinfound n Kombucha eawasnearly half that of skimmilk. It wassuggestedhat hisproteinconsists rimarilyof extra-cellular nz),mesxcreted y themicroorganismsn tbe ea norder o breakdown macro-moleculesoo lage to penetratehe cell walls.INTRODUCTIONProteins rehigh molecular-weightolymercompounds omposedf avarietyof aminoacidswhichare oinedtogether y peptideinkages.Proteins rebuild tom 20 kindsof aminoacids.Amino acidshavea carboxyl ndaminogroup n coulmonandonlydiffer in the sidechains ttachedo thealpha arbon.Each lpe of proteinhasa uniquesequencef aminoacids primarystructr:re). bis stringof aminoacidsn turn s repeatedlyoiledor folded(secondarytructure). he coils and oldsarearrangedn a three-dimensionalhapetertiarystructure)ypical or eachprotein Campbell, 993).Bradford 1976)hasdeveloped fairlyquickandsensitivemethod or the determination f smallproteinquantitiesnsolutions. hismethod s based n the act hat hemaximum ight absorption f Coomassie rilliant Bluedyeatvariouswavelengt!experiences shift from 465 o 595nm whenallowed o bind to protein.An increasen proteinconcentrationesults n a correspondingncreasen opticaldensityor lightabsorbency.ccordingo Bradfordherelationships fairly linearwith only a slightqlrvature.MATERIALSNDMETHODSReagents: radford eagent onsisting f Coomassie rilliant BlueG-250andphosphoric ciddissolvedn e&anolanddistilledwateraccordingo themethod eveloped y M. Bradford 1976).Protein ndsample olutions: .Bovineserrrr albumin,2. Kombuchaea3.Skimmilk, 4. Instant reamof chickensoupdissolvedn 250 ml of coldwaterInstruments: est.ubes, ipenes, uvets, pectrophotometer.Proceduresor theestablishmentf a standard raph:Test ubeswerehlled witir0.1ml of bovineserum lbuminat rhefollowing concenrations:0.2,0.3,0.5, 0.7and 1.0g/l andonewith 0.1ml of distilledwats. 5 ml of the Bradford eagentwasadded o eachofhe solutionswhichwereallowed o incubarc or 10minutesatroom emperatureo allow bindingof the dye o theprotein.Suffrcient mounts f the ndividualsolutionswere ransferredocuvetsor ttre ndividual eadings. hespectrophotometerassetat 595nm and heopticaldensity ndicatorwaszeroed singacuvetwith the solutioncontaininghe Bradford eagent nddistilledwater.Readings ere aken or eachof the emaining olutions. heentireprocedure as epeated nemore imeand heaverages etweenhe wo testswere ecordedn table and henplottedon a graph chart1).Thisgraphwasused s he standardeferenceor determining nlrown proteinconcentrations.Proceduresor determining roteinconcentrationsor sample olutions:Test ubeswere illed with 0.1ml of eachof thesolutions; kimmilk, soupmix, and Kombucha"ea"alsoonewasfilled with distilledwater or establishing baseine.5 ml of theBradford eagentwereaddedo each ube.Thesolutionswereallowed o stand or 10minutes troom emperatureo allow bindingof thedye o theprotein.Cuvetswereagain illed with the solutions. hespecrophotometer asset o 595nm and heopticaldensityndicator esetozerousing he solutionwith thedistilledwater.After that,opticaldensities eredetenninedor each f the solutionswith theunlir:own oncentrationf protein.Using hestandard raphestablishedbove, heproteinconcentration asdetermined.RESULTSStandard raph:As reported y Bradford, hegraph howing he elatiqrshipbetween hestandardroteinsolution(BSA)andopticaldensity chart1) was airly linear.Thecurvatureor BSAconcentrationsreateriran0.7 gAwas,holvever, uitepronounced.

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ProteinConcentrationf ThreeSolutions: t first, readings f opticaldensities ereobtainedor 1:1solutions. incethe esultswereoutsidehe inear angeof the standard hart,a new series f testsweremadewith 1:50solutions. oobtain hese olutions, nepartof the bree amples asdilutedwith 50partsof distilledwater.Of this,0.1ml wasmixed with theBradford eagent nd eadings f opticaldensities ere akenwith the spectrophotometandenteredinto table2. Protein oncentrationsere eadoff thestandard raph chart1) andmultipliedby 50.The esultswereasfollows:Sample Optical DensiEy Prolein g/1Kombucha 0 .138 15 0S k i m M i l k 0 . 4 8 3 3 7 5C h i c k e n S o u p 0 . 4 6 4 3 6 . 0Table 1: ProteinConcentrationf ThreeSample olutionsDrscussroNStandardGraph:The esults ndicated mostly inear elationship etween pticaldensity ndprotein oncentrationfBSA up to 0.7g4.Therewasa marked urvature eyondhatwhichdid not correspondo the iteratureBradford).This mayhavebeen aused y inaccuracyuring hepreparationf thesolutions r theexecution f themeastnemerts.ProteinCcncentration f ThreeSolutions:u expected"o& the skimmilk and hechicken oup ontained ignificantamounts f protein 37.5and 36.0gn respectively). he hird solution,Kombuchaea,containedbouthalf asmuchproteinasskimmilk (15.0g/l).This resultwassurprising ince hedyedoesnot react o theproteinswithinmicroorganismells. concludedhat hese roteinsound n the eamustconsistof various nzlmes ecreted y theyeast ndbacteriao breakdown &e largemolecules f differentnufients n the eawhichusually annot nter ellsdirectly, or example ucrosewhitesugar) ndcaffein.The eawaspreparedollowingpublishednsrucdonsandcontained accordingo Frank 1994),black ea,sugar, everal ypesofbacteri4 yeast ndcompoundsesulringromthe ermentationndothermetabolic rocesses,amelyaceticacid,glucuronic ci{ viumins andethanol.Sinceheculturecontinuouslyormsnew ayersof a zooglea n thesurface f the iqui4 a certainamount f cellulosewouldalsobe expectedn the iquid. Accordingo Bradford, oneof the istedcompounds houldhavehadanysignificantinfluence n the ndicatordye.Boyd(198-l) tated hatmanymicroorganismselease xra-cellular nzyrnesnto theliquidaround hem o breakdown argermoleculesnto smaller neswhich hencancross hephospholipid embranebarrier or processingnside hecell.Note:This research ascarriedout n thebiology abat St.Olaf Collegen Northheld, vlinnesota.LITERATURE

1 McGrawHill dictionary f scientificand echnicalerms.Fifth Edition.McGrawHill Inc. NewYork,994.2. Campbell.,N.A. Biology,3'dedition,TheBenjamin/CummingsublishingCompany. 993.3. RobertBoyd.Generalmioobiology.St.Lois:TimesMirrs/Mosby CollegePublishing. 9&4.4. Bradfor4M., A rapidandsensitivemethodor thequantitation f microgram uantities f proteinutilizingtheprincipleof protein-dye inding.Reproduction esearchaboratories, ept.of Biochemistry, niversityof Georgia, thens,Ga.,Jan. 9,1976.5.Frank Guenther. ombuchaHealthyBeverage ndNaturalRemedy rom theFarEast.Pub.HousEnnsthaler.teyr. 994.Firstpublished n the nternet une18,1998

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ReaSOnS tO USe KOmbUCha (submittedyK-Teasers)We do not collectANY inforrrationaboutvisitors o thissite. f youorderKombucha roducts, edonot share/sellourEansactionnformation or any reason. rotection f otlr customers' rivacysextremelymputant to us.Welcome.We maintain his siteso hatyoumaybe nformedaboutKombucha, nd hepossibleassociatedealthbenefits.As a disclaimer, ewill makeeveryattempt o refrain romattachingormalclaimsof medicinal alues o Kombucha asyoumaydiscover,t is a diffrcult ask).However,wewillnot hesitateo publicizeour personal xpa'ience,nd hose f others, o informas o the ikelihoodofhealthbenefits irectlycontributedo useof Kombucha eaandderivatives.Millionsof people, llover heworl4 useKombuchaCaily. t is areftesbing everage,swell asa usefulhealth aresupplemenLTheKombuchaCulture,some.imes istakurly eferredo asamushroom,s a symbiotic olonyofyeast nd bacteriathe riendly ype).Kombucha ea s madeby combining heculture,witha mixtureof black ea,andsugar. he ngredientsreallowed o ,sually tom 7-i0 days.Theresulting everage ontains ozens f elements, anyof whichareknown o promote ealing or avarietyof conditions.Pleaseefer o thechemical ompositionink below or a moredetailedexplanaticm.Traditionally,Kombucha sehasspreadfor over2000years) y thepassing f Kombucha ulturesfrom family to family,and riend o ftiend.Wegve awayKombuchan our neighborhood. eprovidemailorderKombuchaCultures,eadymadeK-Tea,and eamakingaccessorieso thosenterested.fyoualready now thatyour*"nt to obtainKombucha ultures, ea and/craccessories,lease heckour products agehere,To inquire e: Quantityo,rdersor wholesaleiretailistributors, lease ontact sby e-mait.Weareproud o beable o offerthehnestKombucha roducts vailable.Weareworkinghard o makequalityproducts vailable onvenientlyndeconomicallyo everyone. lease onot confuse nypositivenformationprovided egarding ombuch4assome ortof commercial romotion, stharsnotour ntent.

Our OpinionWe, (my wife and ) havebeenmakingandusingKombucha roductsor several ears.We havenotednumerousmprrovementsn our overallhealth ncluding:ncreasednergy, harpoeyesight"ndbetterskin condirion, o namea ferv.We firmly believe, hatdaily useof controlled mounts f KombuchaTea"alongwith improveddiet(particularlyncreased ater ntake),andaprogram f spiritualgrouth,canhelp o dealwitha variery f ailments, nd/or elp o maintaingoodhealth.We concludeharKombuchas a valuable uppiemento health are,however,snot a substitutem replacementorestablishedr required rofessional edical are.Werecommend: tayopen o input"usemethodshatwork for you,andavoidextremist ositionsegarding ourhealth are.more easonso useKombucha..Therearemanyboth commercial ndnoncommercialources vailable rom which o obtaina varietyof Kombucba roducts nd/orpublications.heWorld Wide Web s easily hemostcomplereourceof Kombuchanfiormation.t is quitedifficult to determinehe eliability,quality,or valueassociatedwith anygiven eference. lavingesearchedhematter or several ears,we haveconcludedhat heoverwhelmingmajorityof informationegarding ombuchaspositive.WE DO SUGGEST,hat fyouhavea friendor family membsr hatusesKombucha, oumay want o use hemasa sourceorobtainingmore nformation. nd/oryour1" culture(s).

evenmore easons..In anyevent, f youhavenot already oneso,please o yourself he avorof researchinghemaner odiscoverwhatyoucan.Typing"Kombucha'>n anywebsearch nginewill result n 1000'sofreferenceso the opic.We q'ill attempto supply inks to themost eliablesources f informaticm ehave ound.Someof the availableeferenceso Kombucha rea littlemvsterious.

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' l

Some ultures il l floatandotherp ill sinlqneither f which sa concern. uperimposedayers f a welldevelopedculturecanbepeeled ff to start et morecultures, nd he cultures rownormally rom the opdown'Thusbottomlayersareoldeit,andas hecultureages,hebottommost ayers urndarkb'rownand hese anbepeeled ff anddiscarded.Wben heentireculturesr,artso turndarkUrownt has eachedheendof its span ndshould ediscarded.Manysaygeta culture,b,rew ome ea,produce second ultue andgive t away. f youdo, youare ikelygoing orunout of tea. t tookalmostsix weeks or ustomatchourproductiur atewitlt outconsumptionate,such hatwe alwayshave eaavailablehathas ermentedourteen aysand stoodn the efrigeratoror anadditionaltve'Whatyoucando which s not widely nown: Takeyournewlygrowncultureandcut t into fourquafters. iveoneormoreawayandstart wo or morenew batchesor yourself.The smallerdividedculturewill produce full sizedoneequal o thesizeof yourfermentationontainer. ou will not become nthusiasticboutKombucha ntil youeiperience ignificantesults, nd t doesn't elpyoumuch o runoutof tea'Whenyouhaveplenty f teaandcultuesin abundance,oucirngive hemawayat will to manypeopleandspreadhewonderof improved ealth-and you willbe nclined o do so becauseou know t works.During re fermenration,rocess,oushould etect vinegar mell n thevicinity. f youdo not, ennenhtions nottakingplaceor your*.it., is deiicient,n whichcaseecruithelp.Thishappenedn acase vhere Kombuchagrower,s hildoftenopened windowat night whichwe hink oweredhe emperatureelownecessaryevels. bisgrowerwasadvisedo anddid dispose fall andstartover.The Kombucha rotectstself rom thegro*th of moldwhennormal ermentations takingplace, nd t possessesparticular kill n thekillingof dangerousnes. onetheless,oldgrowth oes ometimesccur'Youcouldwash heculturewith vinegar ndstirt over,lut to beabsolutelyafe,wesuggestoudisposef everltbing ndstart vercompletelY.Kombucha eaandCancerwhile there ave eenmanyhistoricaleportshatKombuchaea s effectiven ttreeliminationf Cancer,ndmorerecent ositiveestimonialsn thepartof cancer atientsll over heUnitedStates,hose f uswhohave eenookingat he opicof cancer ndalternatiiehaapiesoi a ongdmebave eenmotivatedo wonderf thepeople nderdiscussionpplied ther herapiesswell.This s ndeedhecase.Whenpeople ivea culture way, or example,hey tequently ass long opiednformationndicatingtratDr'Sklenar seshe ea o curehis cancer arients. trlte Rosina aschingndeed ayshis s so n herhlok, shealsopoints ut hat hegooddoctor rescribesp oa iterof Kombucha eaperdayand hathealsouses5 drops fKombucha oncentraten aglass f water luee imes ailyandonecapsulef lr{utaflor tte_hourefore reakfastduringdays ne hrough of therapy nd rvo apsuleshereafter.ealsoprescribes0 to 15drops f GelumOral-Rdin a giass f water3 times aily*O- t Cotibiogenmpute or 3 timesweekly-andthe huapy s prescribedor trvoyears.Manypeople ail tonote lreseittlecletailsn the iteratureheypass n-and yours rulyhasbeen uiltyof it aswell-which eads ome eopleo believeheycan eat themselvesitlt the eaalone.\hile I personallyelievehatKombucha eacanprevent ancern a healthy erson ndeven erhapset id of it in theearlysnges,his sby nomeans ay"inghat necessarilyelievet should e eliedupon ocureadvarcedases'The ruth s thatpeople avebeen elpedohelp hemselvesecured f carcer or rvellover itly years:Ilere aresomanyproven ffective ancerlrerapieshat t ii more hana smallob to ist tlrem ll .No mattcr lteparticularherapy.however, lmost very ealing rofessionalvirh history f helping eopleoheal hemselvesf cancer ave neparticularhing n commonwith theothers.Thatcommonhreadsdiet,ancl wouldchallengehe eadero frndevenoneeffective lternative edicinepractitioner hodoes ot strongly ndorsebecompletelimination f smoking, lcoltol, offee,edmeat' efinedlourand efinedsugar-just for openers'All of thesehings onsumeodily esourceshat0rebodycoultlotherwiseeusing o hght hecancertsell andso orelyon oneor even woor moreproven ffectivehaapies ndcontinue ith an mproper iet-which is exactlybenatureof tllecommonAmerican ne-is foolhardy t trst and ife threateningt worst'Books ouldbea1dhavebeenwrittenon heseopics, nd t wouldalsobe oolhardyo attemptoconvey sefulinformationn depth o thepersonwithcancer y means f a slrortpaper. nstead,we nvite'tlteafflicted o do theresearchor themselves.he nformations readily vailable,nd t hasbeen roven o us imeandagain l'er he

yearsthat hosewho do heirown esearchtand muclibetter hance f long ermsurvival: ltosevho re edbyhand ofte water f life have requentlyeen bservedo refuseo drink'

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We ust started n openKombuchaDscussionFonm1pleaseeel ree o oin.Some dditionalnformation upplied y us s here.A notedauthor/authoritynKombucha,sGmths Frank,his Kombucba ournal ite s ocated ere.ColleenAllenprovides very well doneKombucha AQ sitehae.Colleens also hemanagef,f the KombuchaMailing List, clickhere o subscribe y e-mail.Information egarding hemical omposition f Kombuchas available t Kombucba-Research.comhere.We will add inks to reliable esourcess heybecome vailableo us.Regardlessf whatyoumay eador heal, f youaremakingyourownKombucha ea,westronglyrecommend: seof stainless teel Zodhoiceglass) ots, for brewing ea), argewide mouthglassars(for fermenting), ndwooden r plasticutensils.Youmustavoidcontactwith metalccntainaVobjects,in regardso care/storagef fermentedeaand hecultures hemselves.You shouldbeverycareful egardingheanountof Kombucha eayouuse nitially. As a rule,mostpeoplewouldbe bestserved y limiting ntake o a maximumof 2 oz,2X daily(4 oz. otal) o start.We have eferenceo user'ssuffering iscomfort romexcessive seof K-Tea.WhenmakingK-Tea,You will need otsof tea,sugar, ome ine cloth,andaheavy ubberband.Jarsandpotsshouldbekept extremely lean.Kombucha eproducestself,so, f naintainedappropriately,oucouldhavdmakea lit'etime upplyfroma singleKombuchaCulture.We will be addingpertinentnfonnationo thissiteas t becomes vailable o us.For now,pleaseaccpt ur thanksor stopping y. If youhave any'thingouwould ike to share, r see osted ere,regardingKombucha, lease ontact sby e-mail.GoodLuck,andGoodHealth,Flany & CarolBrown

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vinegar. hebacteriumAcetobaiter cetisubspeciesylinum,alongwith otherorganisms ssociated ith productionof vinegar, asbeendentifiedn Kombucha.t is nterestingo note trat inegar asbeenused yhumansorthousandsf years. r hisbook"Kombucha he EssentialGuide,"Christopher obbs tates Vinegarwasmentionedin thewritingsof theAssyrians,Greeks ndRomans san mporunt medicine n its own right." BecauseheKombucha ultures a livingorganism xposedo all kindsof influences,hehnished everageoesn't lways avethesame omposition nd aste.The Russidr esearchcientistDanielova tatedn 1954 ,.. that beactualcomposition f the syrnbiont ariesaccordingo geographicalndclimaticconditions, nddependsn whateverypesof wild yeasts ndbacteria xist ocally."Variancesmayoccur n eachbatchof Kombucha ndmaybecomemoreobviousduringseasonalemperaturehanges.The Tea s madeby placing heKombuchaCulture n a solutiqr of teaand sugar.BLACK or GREENTEA andWHITE SUGARare hebestnutrients.Within6-15days,biologicalandchemicalmetabolic rocessesakeplaceproducing varietyof beneficialngredients. he ollowingconstituents aybe found n theKombucha ea;a smallamount f alcohol, arbon ioxide, itaminsC,Bl,82,83, B6, B 12, olic acid,acetic cid glucuronicci4 gluconicacid,oxalicaci4 usnicacid,&uctose,exrogyral L-lacticAcid+)plusenzymes ndminerals.Theendproduct ontains verysmallarnount f alcohol, .5Vo 1%,which s asmuchalcohol resentn "alcohol-ftee"ber ndmanybeveragesncluding ppleuice.By law,abeverageancontain p o 0.57c lcohol ndstill belabeled

hon-alcoholic."Mostbeer ontains pproximatelyVo 87c lcohol. heendproduct lso ontains smallarnount f sugarwhich s not converted. he onger hedrink ferments,esssugarandmorealcoholwill bepresenl twill turn o vinegarf allowed o ferment oo ong.

Theslightamount f alcohol resentn the errnentedea s normally armless nd s no morepotenthannon-alcobolic eer.Some ober lcoholics bodrinkKombucha nd t reducesheiroaving or alcohol. n alcoholic hodrinksKombuchaays I found t wouldslowmedownwhen wason a binge. t minimizes angovershen oudrinkit with heboozenotmixedbut between eer ndwhiskey hots). utmost nteresting...Iound hatwhen drankK-Tall day, had ittle c no craving or alcohol."Manydiabeticsrink heTea,but ermentt longer o hesugar ontents decreased.n a fourounce lass fKombucha ea that'sVz up), heremaybe3 - l0 calories f sugar relentdependingnhow ong t has ermented.lvlany rticles o not ecommendheKombucha ea orpregnantr actating omen. he etus ndyoung abydo notyethave developedigestive ystemo hlterunwantedoxins utof theirbodies. nlesshemother asalready eendrinkingKombucha,t maybebest or thepregnant oman nd heheastfeeding o$er o forego ombucha ntilpregnany or breastfeedingasses.Kombucha,n smalldoses,asbenefittedhildrenwittrADD andconstipationlPeoplen blood hinningmedications(such scoumadin) aveused heK-Teasuccessfully.akesure ourprescribinglri'siciansaware f yourKombucha se oyoucanbemonitmed.f theres anydizziness,iscontinueombucha.Decaffeinatetleahasbeen sed uccessfullyor thosewhoaresensitiveo caffeine i for tlrose howish o ngestesscaffeine. strong upof coffee ontains pproximately00mg, pposedo approximatelymg.of caffeinen a 4 oz.cupo[ Kombucha eab'rewed ithblack ea.Manypeople segreeneawhich s ower n caffeine nd s regardedsamedicinen itself n Chinaard Japan.People hohave roblems ithThrush r Candidanayactually eneht romdrinkingKornbucha.heyeastn theCulture resimilar o Brewer's east sedn fermenting ines ndbeers.People ary n theirability o tolerate ew oods. f you rave ny ll effectsrom Kombucha,topdrinking t.OutsideheUSA,glucuronic cidhas eportedlyeen ound n theKombucha ea n some hemical nalyses. hettrerit is ndeed constituentf Kombuchas still a question.t was houghthat hiscompounds w'hatwas esponsibleorKombucha'setoxiFrcationf thebody.But theremaybeenzyrnesr other ngredientshatworkon mprovinghehumanbody n inricate and,asyet,unknownways.What s important boutGlucuronic cid s thathasanext-raordinarilympuunt detoxifying unction hatbirlds oxinsso heycannotbereabsorbedy the ntestines r theurinarysystem.Onemust hink abouthow mportant t is to detoxifyour body,especiallyn thisdayandagewhenexcessiveoxins re oundeverywherein thesoilwherewegrowour ood, n theai rwebreathe,n thewaterwedrinkand he ood weeat.Amongotler constituentsf Kombucha,ound n a variety f studies,reUsnicacidandL-tacticAcid+.Usnicacidhasa sfong antibacterial ffect. t basbeen eportedo contributeo the nactivation f viruses.Dextrogyal(L-LacticAcid+)hasbeen eportedo be acking n theconnectiveissue f cancer atients.GuntherFrankstatesSo ong as t(l--LacticAcid+) s predominantlyresentn tissue, ancer annot evelop. t is nterestingonotehere -hat pHvalue f 7.56 sexceededn cancer atients. rganisms hichare ree romcancerandalsoprecancers)how I{values f under .5.Serologicalests f theblood n theveins ave hown lrat heKombuchaeveragehifis lrepHvalue oticeablyowardshe acidside."

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To a certainexrent he omUucna * pr.r.ru.s itself. Any microorganismshatdonot blong o theKombuchaCultureare epressedy tbe aceticacidand acticacid t produces.heyeastsn theKombuchaCultureproduce arbondioxideaswell asalcohol.Carbondioxide s a gaswithantimicrobial roperties ndalcohol s a universally notnpreservative.If youbelieveheKombuchaeawill helpyou, hen t probably ill! In the ong un,onemust ememkr hathealingon thephysicalevelbringsittlehelpwithdtit ealchange n heemotional, ental td spiritualevels. person'sattitudes an mportant artof any lpe of hea-ling.Negative motions uchas ear,shame,worry,hate, esentrnent"anxietyand ealousy ause nergyblockageshat ead o illness.Onceyou realne hese motions redamagingo yourbealthand mmunesystem, ouhaveno choice ut to give lremup f you wish ohaveahealthy ody!We canhelphealourselves y beingnon-judgementalndby exhibiting ove, orgiveness ndpatience.Cs mportanto keepaposiriveattirudewhen iding tbe ollar coaster f life! It is alsohelpful o usedaily affrmatims sucbas:AII my cellsarehealtbyand eproducing roperly.All my cellsarecommunicatingonectlyandall my body unctions reat thepropr atesand evels. t may alsohelp oprayoveryourKombucha.Manypeople nd it beneficialoprayover hefood hey ngest,asking or the ull nor,rrishmenthe oodproducts ffer.And remembero give hanks.Crratitudeanalsobehealing. ombuchas not a magical,miracle lixir. t wouldbe mpracticalo eada ife of excess nd hendrink abit of Kombucha ea o try to even hingsout.Throuh hestimulation f the ndividual mmune ystem,Kombucha ffersmanypeoplehephysicalesistanceheyneed o maintain nd estore ealth.

PREPARINGHEKOMBUCHAEAKombucha eaRecipe n a QuickGlance:1. Boil 3 qtswater2. Add cupwhitesugar3. Boil5 minutes4. Turnoff heat& add5 teabagscr 5 tsp. oose eaf Blackor Green ea5. Steep5 minutes6. Removeeabags r eaves LET COOL7. Pour oolediquid nto ermentingontainer8. AddKombucha ulture& 1 cupFermentedombucha eaSurter9. Cover& let erment - 15davs.Whenworking n anykitchen ith foodproducts,t is mportanto rememberlganlinesss essential.anning. rytngand reezinganbedone afelyn anyhome itchen.Washing ourhandshoroughlyvithsoap ndwater s veryimponant. etaside specialime or preparingheKombucha eaduringwhichy;6rl ill beunintemtpted.f youdoget ntemrpted,ouwill have o rvash ourhands gain.Gather ndwashheutensilsouwill need.Youmaywant o use hese nly or maliing heKombucha ea.Youwill need:-a fourquartCorning, isions ll -elassr stainlessan Don'tuse luminum).-a wooden r plastic poon.-a measuringeaspoonndmeasuringup.-a one-gallonlassar (orothergallcxrar such sa crockpot,bowl,cookiear or aquarium)o fermentlre ea n.-netting, offeeilter, inencloth,n11onsr anyotherbreathableovering.-a teaball,coffee ilteror nettingcnly f youuse ooseeaf ea)--5 easpoonsea or 5 teabags).- I cupsugarwbiteor b'rown).-a rubber and.-a KombuchaCulture- I cup ermented ombucha eaStarteror l/4cupwhitedistilled inegar)Remove ll metalewelry.Themetal n your ewelrymaynot adverselyffect ourKombucha,ut le bacteriaharbcredn it mightcontaminatet. Wash ourhands ndall utensils ithsoap ndhot water nd insewell.Nowyouare eadyo begin hebre*ingprocess.l. Boil three uarts f water.Rlteredwatersbest, ependingnpurityof yourwater.Any chlorinen the ap vaterwill boil off. If youare uckyenougho haveunpollutedpring r wellwater,hatmaymake astyKombucha ea.

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r aSpirit,useyour ntuitioncr do whatever oufeelcomfortablewith,but whatever oudo, "KnowYourself!"Tuneinto yourbodyand eelwhat s best or you.Remember,oomuchof a good hing s not always he best.It is the esponsibilityf al l whodrinkKombuchaobeaware f contaminants.ECAUSEOFTHEACIDIYAND O'IHERFACTORS N THE KOMBUCHACULTURE, T IS HIGHLY UNLIKELY IT WOULDBECOMECONTAfVIINATED. s with anybomemoking, canning, ehydrating,reezing, r brewingof wineor beer;common ensemustbe usedandcontaminationas o beconsideredf the oodproducts mellbadcr havemoldsgrowingon them. n the ermenting ontainer, arbonic cidbubbles anpusbuppotions of theCulturemakingfoamybubbleshat ook ike, but arenot mold.Brownstrezunersrecells rom theCultureandcanbe strained rwashed fl but s not necessaryo do this. Sometimesir bubblesmakeholes n theCultrnepattie.Other imes tmay haveb'rownedges,Culh:res ary n color tom white,gray, anandbrown.Raspberry ndBlackbeny easgrow pink Cultrnes!TheseCultures renot contaminate4heyare hne o use.PaulStamets, notedmycologistslates ... mostoften hecontaminantsregreen, inks blackmold-islandsloatingon thesurface f the ea."HealtbyCultures hould eel irm and ubbery.Discard nyCultureslrat all aparteasily.N{ake ureyourfermenting easmellsvinegary. f it smellsoul,or if you're n doubt, hrowout theTeaandCultureandsurt withanewCulture nda newbatcb f Tea. t is a gooddea oalways eep t east neextraCultwe n the efrigeratorsa back-upn theunlikelycase our ermentingCulturegetscontaminated. TIH PROPER ARE,THEKOMBUCIIA CULTIiRE WILL LAST YOU A LIFETIME.Onceyoubeganooking,you'll be amazed yall the nformation vailable n Kombucha! herearebooksandaudioandvideo apes.f you haveaccesso a computer, ou'll find mucbKombuchanfonnation n the nternet.Kombucha ooks:

1. "Kombucha Healthy everge ndNaturalRemedyrom heFarEast"by Gunther rank 526.00). n excellentbook. t is themostdetailed nd ncludesmany eferences.2. "Tea FungusKombucha The NaturalRemedy nd ts Significancen Cases f Cancer ndother v{etabolicDiseases"y Rosina asching$17.00).3. "Kombucha: lreEssential uide"by C. Hobbs, . Ac. ($6.95).4. "Kombucha he MiracleFungus" y laraldTieue($8.95). ,5. "The Kombucha henomenontheTeaMusbroom andbook" y BetsyPryorandSanford olst S12.95).6. "Kombucha: ow o andWhat t's all About"by AlanaPascal ndLynneVan derKar(S10.95).7. "TheEssentialombucha" y AndraAnastazia alczewski$12.95). . r8. "Kombucha 01"byAriana stelle, h.D. $6.50) --9. "Kombucba owerCompedium"y JohnNovar. 4pages vailablen English r Spanish59.9-5)10. KombuchaHealthDrink of theAges"by DianeMinden $6.25)Someof theseKombucha ooksyoumay hnd at your ocal ibraryor bookstore. APERSHIPSBOOK STORE arriesmosrof these ooks ndcanbe iachedby telephoning-al5-45i-3799or E-mailaiiantjs@ntn.com.oucanalsoconracthemby writing630SanAnselmo venue, anAnselmo, A 94960. Amazon.comooks",he argestbookstore nline, lsocarries omeKombucha ooks.You canalsoorderFrank's ndMinden'sKombucha ooksthroughFULL CIRCLEPRESS.Thebest ource f a Kombucha ulturesa friend r acquaintance.f that s notpossible,hen al lyour ocalhealthfoodstore. heymayhavea istof peoplewilling o sharelreirCultures.f youcannotind a Culture,hen oumaywish opurchasene roma suppliersee Kombucha inks" . FULL CIRCLEPRESS upplies ombucha ulturesfor S25.00includes &H within heUSA only).TheCulture omeswiththebook Kombucha. ealthDrinkof theAges"andhascompletenstructions ithin ts 60pages.Please ake heck r MO toFLiLLCIRCLEPRESS. llorders entFirstClass r PriorityMail throughheUSPostal ervice,Enjo.v ournew adventure! ood uck andgoodhealth o you!CopyrighJuly1995-revised13 97FLILLCIRCLEPRESS1121 incoln t,KlamattrFalls,OR97601Phone 41-882-3010 |FAX 541-885-7396E-mailminden@cdmet.net

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Kombucha, Combucha,TeaKvass,Olinka, Manchurian Nlushroom,KOmbUtS Cha... youhavearrived t tbeKombuchanformation inel

A healtb-giving,efreshingonicdrinkreadilymade n yourownhome

IntroductionandHistorY:Theproduction ndconsumptionf Kombuchas an ancienthomeb'rew'activitywhichhasbeen arried ut np"ur"nrhouseholdstougout theastern worldfor manycentuies.As akind of health nsuranceicure-alledicine'its consumptionasbeen teadi-lypreadingcrossheworld,hittingAmericawheret was mmediately mbrraced,hypedand evered y millions andit now seemso begainingpoputarityn Britainandmanyotherwestern ountriesIOO,Theraw materials f this deliciouslyefreshing,eneficial rinkare ea blackor green)andsugar basic onsumablesavailablen almosteveryhousehotdn oe *esiern hemisphere.hepractice f teadrinkingoriginatedn chinaand-Jafanmoe than2000y.6 .go (the egend f Bodhidharmaellsof howduringseven ears f medilation edozedoff,whenheawoke ewassJasbamedf himselflat hecut offhiseyelids nd ossedhem o theground.Wbereheyfell two beautifulshrubs prouted the rst teaplants)and,of coutse, ontinueso thisday. n

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**The typeof teaused anbe blackor green,he atter esulting n a fragrant,ighterandmoredelicatelavour.Thecolonyproduces more obust lavourcn btack e4 but againexperimentationan be ewarding nd ntaestingwithall sortsof teasncludingherbal,as ongas heyare elativelyow in oils whichmay nterferewith themicrobialgrowth.Tbe terrnsblack' and gleen' teas elate o themethod f dryingafterpicking he eaves f tie teabush, lackteabeing fennented'(arathermisleadingermsimplymeaninghat he ea s spread ut n a ayer Ocm hick n adamp oomwitha ow ventilation ateanda controlledempef,anre,ndoxidatjonallowed o convertbe uices n theleaf enzyrrically).Thisp'roduceshe characteristiclackening ffectandsfongerflavour,whereas reenea sbrieflysteamed fter he 8 hourwilting processo destroyhe emaining nzymes nd hendriedslowlyat a owertemperature;n tbisway 1 grains hegreen olourandhasa milderandmoredelicatelavour.

*(*:FThisis onlynecessaryor thevery ust b,rewf no mature ea s available.n subsequentatches, 07o200rnls r1/3pint)of thep'reviousatchof matr:reKombuchaea s added o thenewbatch nstead f thevinegar'

IVTETHOD:Boil thewater ndpouronto he eaandsugartheuseof a plasticug ketde voids ontact 'ithmetal f available)'ti rand eave o brew or 15minutes.Strain he iquor nto tbebrewingvessel ndallow to cool toroom emperatue. ddthevinegar firstbatchmly) or manre Kombuchaea roma previous atch subsequentatches),tir horoughly ndlay thecbtonyonto hesurface, mooth ideup.Fit theaquarium eaterf usedandcover he op of thevesselwithmuslinor a loosely-wovenlothwhichallowshecolonyob'reatheutwhichwill exclude ustand lies. f notusingheater ut thevesseln a positionwherea steadyemperature ithin thedesiredmngecanbemaintained nd eaveundisturbedif curiositywill allow!).Kombuchaoesn't eedight o tlrive and s best 'rotectedromverystrongsunlightwhichmaydry anddamagets surface soft ight or semidarknesss best.After 6-9 daysof fermentationcrtefutlyexrract ndustesome f the iquid o seef it has eachedhe equired cidity.Experienceil l enable ou odeterminehe imeneededwith yourparticular etof conditions nd lavour equirements,ut ememkr that hemoreeffervescentr 'zingy'andacidic t tastes,hegreaterhequantity f beneficial cids resentpH2.7 3.2 s tlreusualrange). train butdo not ilter ooviguouslyor youwill removeheyeastwhich srich n B vitamins)ntosuongbottteswhichcriginally adgassy rinkssuch scider, eer r sparkling ine n them, ndstcren the ridge or 3 - 5daysbefore rinking if youcanwait!).Besureo fill to thevery op o exclude smuchair aspossible;n thiswayyouwill halt hebacterial ctionwhilstallowing&e yeasto continue ow-levelermentationhichwill add hedissolvedarbon ioxideo tle rea thiswill give t its 'sparkling'quality. he ermenution'ill stop vhen certainconcenEationf carbon ioxidespresento heresno needo worryabout xploding ottles. hecolonytselfcannow be used o brew another atchof teastraightawayr it canbe storedn aglassar or similrr in the ridge n someof its owrneauntil equired.t t'ill be ound o have eplicatedtself n the ormof anotherayerABOVE heoriginal:thiscanbeseparatedndusedor another rretv.toredn the ridge n reserve r passedn to someonelse.Eventuallyyou rvill beoverrun y hese ffspringwhenal l your riends, eighboursnd elationsave een ersuadedo givethemgoodhomes. ndyoumayhave oresort o throwinghemout aheartbreakingxperience)efore our ridgereachesursting ointand heresno room or anything lse'Consumptionf theTea:The ecommendedailydose ppearso varywidely, ut a wineglassfulnce daywouldseemo b'e sensiblestarting oinLworkingup o two or three s equired. he rst glasss bestUrken nanempt)' tomachirst hing n themoming beforebrealcfastnd heotlreroneor two glassesakenasaperitifsbefore unchantVs dinner.A fewpersonal houghts:In additiono anyhealth enefits erivedromKombuchaeadrinkingtself believehewholeprocessf brervinghebeverages a rherapeuticne.Theparapbernaliaf obtaining our irstmother, reparingts mediurn, aking uretliveshappily n a pollution-freenvironment,heckingts dmpaatureeriodically, aiting or exactlyhe ightmoment oharvesthe ea,etc.,p'robablyiveshe owner'a feeling f well-being ndachievementhichaddso hesuess-reliefndsubsequentnefits gained. headded onus t theendof tbeprocesss that t rewardsounotonlywith aquantity f thedelicious lixir but alsoproduces 'baby'( - ahhhlfthhhhh,owsweeeeet!)okeepor giveaway,so here s alsoa sharingelemertwhich gives ise to evenMOREfeel-goodactor!Who cares ow t works tbereare estimonialsrom around fieworld describing ow 'miracl,ecures'havebeeneffected sa result f friendships ith Kombucba others ndbabies. erhapsheplacebo ffects comingntoplay.or possibty therhealth-improvingffshoots uchas he act hatyoumight refrain rom srnokingn thevicinity of thecofonyas t inhibits ts growth possiblyencouragingou o giveup smoking whatcould be better or thehumanbuly than emoving hisparticularorm of pollutionwhethert bby abstinencer glucuronic cid absorption?lheclean emi-tartnessf tlle lavourpossibly harpenshe aste uds o hatyoumightsteer way romoversweetened

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drinksand oodsoverume- thatcdnbnty tt.benehcial oo.Drinking t onanemptystomachwith w to lEoalcoholand n thepresencer oissor"J .rrUonfi91" gr."U1Utr ::::T*,t* ut anyhing n the ightof thecurrentrend for copyingue r.J*ine orii*ing habitsoi theFrencho rry ro acb-i.u. heirnadonallyow heartdiseaseates'Howevert doeswbarevert does just kno*' tn"J t".i"y utewin'q nlorinking it and hat shallcontinueo do soaslonsas amable. hopeyou may oobeabp ,9;"ii ti'Jry9muuJ1.a l-ub if y:ouwould ike.togive t a try writeto mefori mail_orderbaby,togetierwitha detaile4 riui*,.a ins'uctionand ecipebookcontainingmany ecipesorexciringvariants f thebiic teawbichyoo .yiit"lo ry on...vou hauemasteredhebasic

b'rewingechnique' heserange rom thedelicare ;;;;" cr..n roruu.r,"Tea inrougb uewa.mingGingerwinter Brew o the herychilliKombucha inegar*niin 6ro."t rhebasis or manypickles, hurreysandpreserves'

CONTACTPOLLYAT:PollySyred,MiddleTravelly,Beguildy'Knighton'Powys D7 ltIW, Wales,U'K'e-mail: ollv@micropix.demon'co'uk

Further ecommenderJeading:Kombucha' he vliracleFtmgus y FlaraldW'Tieue;Gateway ooks,Bath,U'K' ISBN:1-85860-0294'

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large ubberband o ensurehat ruit flies mn't get n. Theclottrmustbeporousenougho allowair tocirculate o he cultue canb,reathe,utnot soporoushat iny fruit fliescanget n to lay theireggs.9. - The ermentationhouldproceedor 8 - 12days,depending n the empef,ature.behigberthe oom emprature,he aster he ermentation.heperiodof 8 - 12 days s givenmerelyasa guide.The Kombucha ultureneeds warmandquietplaceandshouldonnoaccount e moved. hetemperaturef the eashouldnot fall below68oF = 20oCentifade) ndnot riseabove 6oF =lQoCentigrade).he deal emperaturesabout74'F - 80'F (=23"- 27" A. Light is not necessary.heculturealsoworks n darlness.Theculturemaybe damaged yexposureobright sunlight"lalf shadeis better.During heprocess f fermentationhesugarsbrokendownby theyeast ndconvertedntoa gas(COZ)andvariousorganicacidsandotho compounds.t is thecombination f these rocesseshichgives heKombucha everagets characteristiclavor.The nfusion s at first sweet ut this sweehess isappearss he sugarsbrokendown.At thesametimean acid lavorbegins o develop sa resultof the activitiesof the bacterium, o hcre s atransition tom sweetnesso sourness.f a slightlysweet rink s preferred,he ermentationas o bestopped arlier.For a dry or slightlyacid lavor t has o be continuedonger.10. When he eahasattainedhe ightacid degreepH2,7 - 3,2),depending n individual aste,remove heculturewith cleanhands.Clean hecultureundercold or lukewarmwater.Fill new ea ntothe ar andadd heculture mmediately. especthe ight temperaturef the ea.

Pour hebeveragento bottles,whichshould ehlled to thebrim.Keepaboutone enth 107c) sstartero'r henextbatch.Stopper hebottles ecurely. don't hink t necessaryo strain hefermented everagebrougha cloth.A certain mount f sediments nornnl. It is due o thegrowthof yeasts,whichproducedhegaswhichaerateshebeverage.heyeasts resaid ohavesome esirable ositiveeffectson thehumanor-qanism.11. To hndultimatesatisfactionn thisdrink t shouldbeallowed o manre for a fewdays at

least5 days), fterhavingbeenbottled.Theactivityofthe bacteriums stopped ecausehebottlingexcludesheair, whiletheyeast ontinueso work. f the bottlesaresecurely toppered,hegasproduced y theyeast's ctivities,s unable o escape. husan effervescentrink sproduced. or thisa few days n thebottless usuallysufficient; heKombucha everage,owever.will keepwell for months.Do not worry:Theyeastwill stop&e gasproduction t a certain oint. t isadvisableokeep hebeveragen a coolplace.12. Thedrinkhasan agreeableaste. t is sparkling, lightlysourand efreshing.Onenormallydrinksthreeglasses day,oneglass 0.1 iteiquart or more)on an emptystomachn the morning,hesecondglass ftera meal n thecourse f &e day,and he astglassa short imebeforegoing o bed.Enjoyl13. Whenyousmfi a new ermentationrocess,ever orget o add o thenew eaat east 0 Vo fthe iquid froma cultivationwhichhasalreadyermented.Some ecipesn theUSA call for onecup.Whatsizedoes hismean? hestandardmeasuringup usedin recipess based n 8 fluid ounces I cup.An alternativemeEicmeasure ouldbe8 ounces 250ml. An alternativewouldbe o weighsugar tc., n thatcase8 oz= 226.80grams.

lmpotant point o benotedSometimesheculture loatson thesurface,ometimest sinks o thebottomof the iquid. Bottr s OK.When heculturesinks o thebonoma newculture ababy-culture) ill begin o growon thesurfaceof the ea.For moredetailsseePart X of my Kombucha-book.he Kombucha ultureneeds ometime oreproducetself. It beginswitha thinand rlmy ayer.The ongeryou eave t in peace,he hicker henewculturewill grow.If youhaveanyproblemswith growingnewKombucha abys whichsometimesccurwhent is toocold, e.g. n winter),youmay ry this: Becausehegrowingof anewcultureneedsmore imeyou

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Kombucha: Benefitslben I was avellingon theEaineverymorningon my way o university, used opass nadvertising illboard or abakeryand ts sloganwas: what youeat oday,walksand alks omorrow..Kombucha asbenficialeffectson thed.igestiveystem, ncouraginghegrowthof goodbowel lora.When hedigestions operating uccessfully,bebody's esourcesanbe usedmoJefRcientl! for other rmctions to fightoffinfecdons,o repaircells, o fuel theb'rain ndothercrgans.Kombuchaand Psoriasisand Other Skin DisordersAs well asdrinkingKombucha rew, t canbe applied xternally asapoulrice to improve heskin.Cut o size,piecesrom oneof yourold Kombucha r-Qanisrns,henuseadh-esiveandageso hold'these gainstheaffected artsof yourskin. Changehisdeilyandnotice he mprovement.NOTE, t is alwaysmporantto obsenestricthygienewhenusingKombuchan rhisway.Follow hesame roceduresas usedwhenmakingKombucha rews .e. washhands ndutensilshcnoughly. nly usesterilebandages.Kombuchaand ArthritisTakingKombuchawill improvedigestion a factor n every llness.Manypeople ave eported esseningf thepainassociated ith arthritisafter akingKombucha.If you suffer romarthritis,exemine ourdietand y to cut down orcut out) all wheatproducts. bese ave beenshown o aggravaterthritis.Kombuchaand Heart AttacksHigh bloodpressuresa majorcontributoro heartdiseaseoneof themajorcauses f deathanddisabilitvn theWesternworld oday).2 cupsof Kombucba dayare ecommendedor highbloodpressurend I cup or low bloodpressure. salways,t,sessentialhatyou ook at youroveralldietand ife style or ways o improveyour esistanceo heartattack.Working with your HealthProfessionalwhile ultimately,esponsibilityor yourownhealth estswithno-onebut you, t's importanto workwidr yourhealthprofessionaln devisingways o combatanyseriousllness.Kombucha anhelp you o achieve oodhealtr,but t mustbeseen sonlyonepartof yourapproacho a healthyife.

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Uses f KombuchaTeaDetoxification

Perhapshemost mFstant useof Kombuchas asa detoxifier, incet is a goodsource fGlucoronicAci4 *'hichbas he abiliry to combinewith toxic substancesn thebody,so heycanbemore easily excreted.LIuch of thesuccessn improving varioushealthproblemscan be raced oKombucba'sbility to cleansehebloodstream,iver, andall otherpartsof thebody.Thus,Kombuchateacanbeveryhelpful n aprogram f detoxification.Womenshouldnot hgin usingKombuchaduringpregnancyr he sdeeding s oxic substanceshichareeliminatedmayaffect hechild.Occasionaily, omepeoplemay noticeslmptomsof detoxification uchasdigestive isturbanceshenthey irst begin o useKombucha.Digestion

Kombuchaeaccntains n abundancef beneficialmicroorganismsndsubstanceshichcanhelp hedigestive !'stexn.licroflora in the ntestines rebalanced hich eads oa decreasenpurefactivebacteria.AIso. he actic Acid in Kombucha asan inhibitoryeffecton these arnfulmicroorganisms. ersonsuffering romconstipation gasoftenget eliefafter egularuseofKombucha.Energy and Vitalit-v

Kombuchaea s well known or bothshortand ong-term nergizing ffects.Manypeople eelan mmediate oost n ener3.l'and ell beinguponconsuming ombucha. ue o anabundancefenzlmes, itamins, ndotha nutritionalanddetoxifyingactors n Kombucha,egular onsumptioncangive mproved ealth esultingn increasedverallvitality.SkinandHair

Kombucha ontainsHlaluronicAcid,which s very mportant o the ormation f healthyconnectiveissue.NIanl'pecple nd that theirskin becomes moother ndmoresupple fterdrinkin_eKombuchaor sevEralmonds. Also. hairoftensrows n thickerand stronser.Jointsand Cartilage

Kombucha ontainsChrondroitin ulfate,which s a basiccomponent f cartilage.t alsocontains elated ubrtancesgl.vcosaminoglycans)hich aid n theproduction f synovial lubricating)fluid n the oints.This nformation s notto be considered substituteor medicaladvice.Seey'ourdoctor or medical onditions.

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6. When ea s cool,addKombucha ultue bygently ift using insed urgicat lovesandplacingn tea.Replace lottrcoveron fermento.7. After 8-10dap in a wafin,dry anddarkarea bottleKombucha y using apon fermentor.t bottlesest3 - 6days.8. Gently ift culturewith rinsedsurgicalgloves ndplacewith remainingiquid n a cool,Sterile ont*inerwith lid(Pyrex,Cmningware).Rinse ermentor ndspigotwith hot water,and startnextbatch.9. Every 1-2monthsbathe ultr:reby usingwell rinsedsurgical lovesundercoldrunningwata. AlsosEainremainingiquidbefore eturning o fsrmento'r. ftereverybatch, inseandwipeout fermentor ndspigotwith hottapwater.Also cleancloth coverperiodically.10. Consume ombucha t least3 timesdaily. Suggestedotaldailyminimurr capacitys 340ml. Thisamount sdependent n thereasonsor taking Kombucba.

Kombucha: amesKombucbaTea"basbeen ermented ndused or centurieso curevariousailments nd o promote oodhealth.

It is alsoknownby the ollowing terms:KargasokTeaCombuchaCombouchaJapaneseungusJapanesepongeRussian ungusRussianellyIndianWineFungusThe Kombucha rganisms nota fungusor amushroom, ut a community f yeastandbacteria.It hasbeen nown n manyculturesor centuries in Japan, ussia,Kore4 Chinq Germany ndeastern uropebut t wasonly afterWorld War I thatWestern ountriesearntabut the benehts f Kombucha.

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How o MakeKombuchaThebasicKombuchaecipeshatweuseat MaritimeBrewandWineLimitedaresummarizeds ollows:KOMBUCHA BREWINCGUIDELINES 6litres - smallbatch)l. Ensurehatall equipmurt,ncludingbottles, recleanusingchloine (e.g.,Diversol,Chlori-Cleen) olution.Rinsewith coldwater, henhot.2. Usinga stainless teelpot, pour6 litresof waterand21 tbsp. 1 l/3 cups)of whitegranulatedugar.Stirwell thenbring o a boil. Don'tboil the water oo ongor its oxygen 'ill be depleted.Wedo not recommendsingdistilledwater,as t is lacking n minerals sedby the Kombucha ultue during he ermentationrocess.3. Whena vigorous oil is reached emove rom heatandadd7-8 tsp.of green eaandsteepor 8minutes. benadd2-3 tsp.of black ea,or one eabag,andsteepor another minutes totalsteepingime of 10minutes).Coverandplace hepot n a sink illed with coldwater o quicklycool t.4, For preparing ombuchaor the nst time,b'ring1t/zcupsof whitevinegaro boil andadd his o steepedea.Thiscreates n acidicenvironmenthatpreventsoreignoganisms tom growing n the ea.This stepneednotberepeatedgain f theKombuchas propaly prepared. our nitial batchshouldbe 3 lires.5. Whencooled, train he ea nto afoodgrade lasticor glassermentor nd cover t with a cloth.6. When he eahasbeen ompletely ooled add heKombucha ultureby gently ifting it froma sterilecontainerusing insedsurgical loves ndplacing hecultue in the ea.Replace loth coveron fermentm ndsecuret wi& arubberband,elastic, r string o keepout nsects ndair borne ontaminants.ir mustbe able oreachbesurfaceof the culturemedium,but youdon't want oo oosea weaven thecloth hatwill allow dirt or other oreignsubstanceso get n. Keep he container way tom thekitchen, ruits,plants,andsmoke.Placet where t willremainundisturbed ndaway rom bright igha.7. After 8 - 10days on average)n a warm,dry anddarkarea, ottleKombucha y usingup onplastic ermentor, rsiphonout of glass ermenttrdirectly nto sterilized ttles. Let bottlesest3 - 6 days.8. Gently ift culturewith gloves ndplacen a cool,sterilecontainerwith lid (Pgex, Corningware,but NOT metal).Pourout the emaining olutionnto &e conhinerwith theKombucha ulture.Rinse he ermentoand apwithboilingwater,andstart henextbatch.9. Everyone o two months, athe he Kombucha ultureunderCOLD runningwaterby handlingwith well rinsed

surgicalgloves.Alsostrain emaining iquidbefore eturningo fermentor. fter everybatch, inseandwipeoutfermentuandspigotwith usinga cleanclothandboiling water.Alsoclean he cloth coverperiodically.10.Consume ombuchat east times aily.Suggestedotaldailyminimumcapacitys 340ml. (11.5 z.)Theamount onsumeds dependentnyottr easonsor takingKombucha. et yourbodydictateyourconsumptionfKombucba.I 1.Every wo to four months dependingnfactors ffectingermentationuchas requency f brewing, emperature,etc.) t is imporuntto discard heold culturewhichcbaracteristicallyisplays darkerbrowncolourandcommonlysinks o thebottomof the ermenting essel.Over ime, his olderculturewill adversely ffect henewer,morevigorous ulturewhich s commonlyloatingon topof the ermentingiquid. Thebeauty f Kombuchas that t isforever egeneratingtself f givensufhcient utrients ndattention. hemenbolicwastestom theolderculturewill eventually inder henewerculture f left unattendedndcouldevenkill it.It is consideredest o useclearglass onuiners or the ermentationndstorage rocess. owever,t is acceptableousea stainlessteelpot to boil thewaterandsugarmixture,and o steephe ea-Also, foodgrade lasticor glasscontainersanbe used o ferment ndstore he ea.Meul is consideredoxicto Kombucha onever etmetal ouch heKombucha ultureor Kombuchaea.Neverusealuminum, olrlmon lasticcontainers, r Styrofoamor anythin-ehaving o do with makingKombucha.KOMBUCITABREWINGGLIIDELINESI1.5lires - large atch)1. Ensurehatall equipment,ncludingbottles, recleanusingchlorine olution.Rinsewithcoldwater, henhot.2. Usinga stainlessteelpot, pour 0lires of waterau;'d42bsp. 2 2/3 cups)of whitegranulatedugar.Stk well thenbring o a boil.3. Wbena vigorous oil is reached,emoverom heatandadd14-16 sp.of green eaand4-6 tsp. or 2 teabags) fblack ea.Steepor l0 minutes.4. Stmin ea nto fermentu,coverandplace ermentd n coldwater.5. For preparingKombuchaor the rst time,bring 3 cupsof whitevinegaro boil andadd his o steepedea.Neednot be epeatedgain f Kombucha roperlyprepared. our nitial batchshouldbe 6 litres.

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Can the KombuchaColonybeFound n Nature?Solzhenisyn'sWritingsand heScientificLitsanne

By NorbertHoffoiannPeopleoftenaskwhere heKombucha olonycomes tom andwhether t actuallycanbefound nnature.Several uthors efer o tbewrits Aleksan&Solzhenitsyn homentionsn several f his booksa colony hat maybeKourbucha.n the chapterTbe Bach-Treecancer" in his book"TheCancerWard"he tells thestory of SergeiMaslennikov,an old countrydoctorfrom theAlexandrovdistrict ner Moscow, whosepeasant atientshad no qmcer.Thedoctor, wonderingabouttbis,"startedookingaround... nddiscoveredhis: That o savemoneyon tea hemuzhiksofthat ocalityb'rewed ot tea,but cbaga, therwise nownas hebirch-treemusbroom...Actualty,t'snot evena birch-reemusbroon,but a birch-reecancr ..a sortof uglygrowthon old birch rees...tis dome-shapedlackon tbeousideanddarkbrown nside." t occurredo doctorMaslennikov, olzhenitsynontinues,hat his eamade tom thebirchtreemushroom ouldbe hemagic emedyheRussian easants, ithout ealizingt, hadbeenusing o cure hemselvesf cancerfor hundreds f years.According o the"GreatSovietEncyclq)edia", hagas a fungusof the amilyPolyporaceaehatgrowson the runks of trees,primarily on birch trees,andbefungin,anextract rade&om chaga,s used oncertainSastrointestinaliseasesndsometimesanalleviate heconditicnof patientswithmatignanttumors.In hisbook,G?nther rank ncludes n articlewrittenby a man wto studiedmedicinen Russia.t isherewhere ie connection etween olzhenitsyn'sirch-reemushroom ndKombuchawasmade orthe lrst time.Recently discoveredn tbescie,ntificiterature n microbiology referenceo synbioticcolonies fyeast ndaceticacidbacteriahatcanbe oundcommmly n natureonplantswit}tsweet ap Schlegel,1985).Thiscouldveryeasilybe thesarne s heKombucha ulturewearegrowing n jarsorcrockpotson refrigeratorsn our kitchens, chaga hebirch reemusbroom olzhenitsynalksabout.Franliwrites: On ftuitsandelsewherehereexistmanyyeasts it is tlrerefore asy o imagine hatthrough heactionof air curren8s insectshebacteria f the mushroom nd heyeastsweiebnoughttogethoso hat heycandevelopogether. uchanassumptionhat hese vents ccurred ychance asalso hought yLindna (i913,1917/1918)."In thesame hapto mentioned bore,Solzhenitsynncludes passage hichwouldbeveryappropriatef urittenby someoneoday n thisandothercountries.Heanswershequestionwhy f thismagicmushrooms so effective t isnot beingused y thedoctors, s ollows: "It takes long ime or&at...Some eople on'tbelieven it. Others on'twant o leamsomething ewand or that easonresist.Still o&ers esist o promoteheirown remedies."Sources:FrankG. Kombucba. eal&ybeveragetom the areast. ts correctpreparationnduse.Enns&aler.Stelr. 1996edition notpublished et),alsosee reviousedirions.GreatSovietEncyclopedia.ol. 28.MacMillan.Newyork. 1923.SchlegelH.G.Allgemeinev{ilaobiologie.hiemeVerlag.Stungart.19g5.Solzhenitsyn .TheCancerWard.New York: Dial press.1968.Permissions grantedo fteelycopy hisdocumentn electronic orm,or in print f thepublicationsdistributedwithoutcharge, rovidedt is copiedn its entiretywithoutmodificationandappropriatecreditsare ncluded. n theww"w, howevcr, oumust ink here a&er thancopy t. Any otheruse equires xplicitpermission y the autho.FastCountery LinkExchange13January 999 ast updated /22J96

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Kombucha IntroductionKombuchas an old folk remedywhicl originated enturies gosomewberen the ar east.t is asyrnbiotic ultureof yeast ndseveral ifferentstrains fbacteriagrownon sweetenedlacko greentea.More ecently Germanmicrobiologist iscoveredmallmobilebacterianside heyrastcells(endosymbionts).ecausef theirsnall sizeandsizevariations e hasnot beenable o determinethe species.t is too early omakeanystatementsbout le significance f this discovery.Kombuchaooks ike a *'hite rubberypancake. he cultue isplacedon or in the teawhich s allowedto ferment or about7 - 10 days.Onedrinks4 - B oz. of the eaeveryday or detoxification f thebody.It hasa slightly sorlrto vinegry asteperhaps imilar to a cider. The finishedreacontainsglucuronic ci4 lacticacid,aceticacid,vitaminsandothercomponents. lucuronic cid s usedby &eliver to detoxifycertaincompoundsnd s considoed ymany o be hemainbenefrcialngredient fKombucha ea.TherearemanybenefiscreditedoKombuchaea.Someof themmmebelievablehanothers.Mostofthe esearch n t wasdone n Europe.Oneof themost&oroughbookswaswrittenby a Germanauths, GtintherRank, whichalsohasbeen ranslatednto Englishandother anguages. e hasbeengrowingand researching . for rulny yearsand s working ona newbook n collaborationwithan Armenian cientist. had heopportunityo meetwithhim n Germanyn springof 1995 o discussour sharednterests.A friendshipdeveloped fter that andweare continuingour personal ontact.Click here o find out where o getGtinther'sook n theU.S.or Canada.f you ive in another ountry,youmaye-mail heauthordirectlyat frank@kombucha.pf.bawue.de.Solzenitsyn roteabout t in "CancerWard"(chapter TheBirchTreeCancer") nd"GulagArchipelago".RonaldReagans supposedo beusing t sincehedeveloped ancer.Kombucha asdeveloped uitea following n the States ndhas eceived ot of attention y themedia ately. t is beingdiscussdn severalnternet ewsgroupsnda Kombuchaistservmailing istwasstartedecently.Lastupdated 124198

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Using ourKombuchaAfter 7 - 10days, ourKombuchas ready o use.Srain off all but 1cup of the iquid (this s yourmotherbrew or thenextbatch)andset t aside.You canbottle he esulting 'rew ndstoret in the&idge. f you eave t out, t will conrinueo growand erment. twill still grow,but at a slowerpacen the ridge.Any smallpieceof tbe Kombuchawill alsostart o grow,soyoumay need o strain t againbefore oudrink rHow muchshould drink?Stafi with a smallserve Vt o ll3 cup- take t first thing n themorning to aid digestion) 'r ast hingatnigbt(it hasacalmingeffectandhelpsyousleep).Graduallyncreaseour ntakeuntil you ind a suitableevel- up o 2 cupsperday s beneficial.Drinkingmorewon'tdo any harm butbecauset hasquitea strong inegary ualityabout t, mostpeopleeel hat 2cups s adequate.The lavourof the brewwill varyaccordingo thesweetnessf the ea dorr'tvary hequantityof sugar toomuchcandestroy heKombucha notenougbwill stan'e0 and he ypeof teaused.OftenyourKombuchawill be effen'escent ust like sparklingwine!Again, t depends n themixtureand hetemperature. atersupplywill alsoeffect be aste.Experimentwith differentcombinationsf teas ndwaters ndenjoy he experience.Conti uous ermentationAn alternativeo makinga new batchof b'rew veryweek,s to usea largercontainer nd o leavehe brew ermentingin it, drawingoff whatyouneedand opping t up withslveetenedeawhen t fallsbelow hehalf waypoint-A 10- 20 itrecapacity ot s neededor this. t's possibleo buypotterycontainers hichhavea tapat t}tebottomandthese re deal.Thebrewstays t a constantemperature,t is sealed gainst ontaminationmosthavea cork or tigbtlyfitting lid), and heb,rew anbe apped eryeasily.If using hismethod,t's necessaryo thoroughlyleanheporevery - 4 monthso remove nysediment uildup andto peeloff the older ayersof theKombucha-Careof your KombuchaYou will notice hatyourKombuchaenewstself veryquickly,growingnewupper ayers.Once he otal hicknesssapprox5 - 6 crn,youcan emove he opcouple f layersand eithergive hemawayor use hemyourself nddiscardtheolder,bttom layers.Whendividingand eplacing our Kombuchaensurehatyou've emoved ny ings, hatyourhands ndall utensilsarespotlessly lean.The Kombuchas easilycontaminatednd his will spoilyourbrew.You canwash ie Kombuchan cooled, oiledwater o remove nydarkerstrings hatoftengrow.kave theKombucha n a cleandishwith a ittleof its brewwhileyouclean hecontains.Alwayskeepa backup Kombuchan case ourmainorganisms damagedn anyway. You cansttreaKombuchanthe reezer or months.Get nto thehabitof replacing ourbackup with a newoneeachyear o keep t healthy.OtherUses or KombuchaDon't simply hrowout any excess rganisms.f youcan'tgive hemaway,youcanuse hemas;o poultices if youhavea burno minu injury,cut smallpieces f Kombucha ndbandagehem o yourskin- theantisepticunlities f theKombucba elphealingo indoorgarden ompost cut nto manageableieces nd bury ust below he surfacen yourpot plants ogivethema if t. outdoorcompost if youhavea prolific -srower, se he excess n yourfruit trees ndgarden lants bury ustbelow he surface).

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PersonalNoteI havebeenbrewingandusingKombuchaor thepast ive years havingbeengivena starter y a friend).Despite einga school eacher ndmixing withhundreds f children tom differentbackgrounds,no longerget heyearlyWintercold. 've beenable o copewith stressmuchbetterandhave ound t easier o sleepwhen takemyKombucha t nights.

FurtherReadingGawler an YouCanConquerCancer1984,Hill of Content,MelboumeGersonMax A Cancer herapy1958,Totality Books,CalifomiaHorneRossThe New HealthRevolution1983, lappyL-andings ublishing, usraliaHorneR. & BobbinT. Anti-CancerAnti-HeartAttackCookBook1984,Happy -andingsPubiistring, usraliaTietze larald Kombucha &e l!{iracleFungus1994,GatewayBooks,UK

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Kombucha: How to make Kombucha TeaThe irst steps to sftein x healthyKombucha.In some artsof old ChinaandJaFn, it wasoften hecustomor families o giveanewb'ride Kombucha saweddinggift.Thiswasnurtued throughout ermarriage nd henpassed n to brown daugbter.So,onceyouhaveyour ust Kombuchayoualsohaveyour ast!Ask at your ocal health ood storecr put an ad n your ocalpaper f youdon't lnow anyonewi& a motho plant.Appearancef Kombucha rganismThe Kombuchatself s actnallya liring relationship f different,beneficial acteria ndspecial east ultures.It looks ike tough, ubberyelly andvariesn colour tom cream o howny yellow.Becauset is a iving oganism, t grows o fit theshape f its container. ew ayersgrowon topof tbeold andcanbepeeled ff to startnewcultues.Keepinga HealthyKombuchaThe Kombucha rganismwill literatly ast or centuriesbecauset continually enews tsel$ - but t musthave herightconditionso grow.Avoid:o allowing heKombuchao becontaminatedy cigarette moke nicotinewill kill Kombucha.r allowing t to comento contactwithmetal remove ingsbeforehandling ourKombucha; seonlywooden rplasticspoons tc o stir;keep n a potteryor glass ontainer.. extremes f temperatureKombucha rowsbest n a warmenvironmentnothot), Keep t on thekitchenbench,or in a cupboar4away rom smny windowsandovens.. allowingdust o contaminateour rew - keep t tightlycoveredwith a gauze,muslinor finecottonclothsecuredwith a circleof elastic.. allowing nsectso contaminateourbrew tiey'll beatracted o it, so keeping t tightl-v-overedasabove)willkeep hemaway.. usingoily herbal eas oils canspoil heKombuchaRecipe or Kombucha eao 2 litresof boilingwatero 160gramswhitesugar approx cup)o 2 teabags blackor green ea)r I herbal eabag cinnamon ndapple s delicious)r I healthy ombucharganism. 1cup of Kombuchaermented rew motherea)asa starterNOTE: Keep hesame roportions ndvary&e amountso suityourown family's needs.Method. usecleanutensilso washhandshoroughlyo pourboilingwaterover hesugarnto a glass, ocelainor potteryconlainer. stir to dissolvehe sugaro add he eabagsand eave o infuse approx15 minutes). removehe eaba-ss ndallowto cool o "babybottle" temperatureo add bemotherbrew o the cooled eamixtureand hen loat theKombucha n the op, cover igltly with cloth.NOTE: heKombuchawill probably ink during le firstpartof the ermentation,ut will float o the surface gain

(howsoon hishappens ftendependsntbe emperatureit worksbest n warmweather).