Kombucha tea

[Vlaud]

I have been Making my own Essiac Tea and drinking it everyday for over 3 months now and i would recommend everyone try it for a number of reasons.
Its cheap if you buy the herbs and make it yourself.
Its simple to make.
it taste good with a little "Stevia" in it.
Its alot safer than chemo too :P i havnt lost any hair as of yet

oh but wait if you go too:
www.quackwatch.com
they say herbs are bad and can kill you! HAHAHA I feel sorry for the fools who take these sites like "quackwatch.com" seriously


Thanks David Merrill
I will track me down some "purslane" and give it a try....

[David Merrill]

I still have some of the ingredients from when I used to make Essiac myself.

As I recall:

1) inner bark of slippery elm
2) burdock root
3) strawberry rhubarb
4) black walnut shell


What's your recipe?

Also I have noted that CancerX/TumorX contains slippery elm too.


Regards,

David Merrill.

[Vlaud]

The Actual Recipe from the women (Rene M. Caisse) who named the tea after she learned it from and old native indian can be found here:
http://www.the7thfire.com/health_and...nal_essiac.htm

The ingredients are:

BURDOCK ROOT
SHEEP SORREL
SLIPPERY ELM
TURKEY RHUBARB ROOT

Its kinda funny when you spell (Rene M. Caisse) last name backwards you get Essiac and thats where the name Essiac tea comes from..

As you can see from the Ingredients that youare using that alot of people have changed the original recipe around. From my research the best way to prepare Essiac tea is to go by how the women its named after did it. I figure if something works dont change it

So read the page from the website i listed above and you will get the original recipe...

I hope this helps.

Now that im thinking about it i think either i or someone else should start an Essiac tea thread in the near future.

[David Merrill]

Yep... That is why I prefixed it "As I recall". I was mixing some of Hulda Rutger's cancer cure in. Yours is the recipe for Essiac tea I was mixing up years ago. I recall even sweetening it and growing Kombucha in it. I still have some of the ingredients in a footlocker - especially that sheep sorrel - all I could get was a pound and that was like a couch pillow so I bought a lot of the other three ingredients to even it all out.

I suppose it may give me a sense of prevention being in good health but anybody I know with severe cancer who tried the Essiac died anyway. - Maybe three cases I am aware of. And maybe they just accepted the tea or advice to be polite anyway.

My neighbor was weeding purslane out of her yard and I mentioned its benefits. Within a year her husband died of prostate cancer and she never tried it. I read a Canadian study where it was indicated strongly to stop the progression of breast cancer.


Regards,

David Merrill.


P.S. Every few weeks the Kombucha divides into Mother and Daughter mushrooms. A fellow posted advertisement for daughter mushrooms at the health food store: $100/ea.

[David Merrill]

I am pleased that my supply of frozen purslane lasted long enough to get me around to this year's crop.

[David Merrill]

I ponder why people wish love and intent on their kombucha cultures. It seems a little odd them being single cell organisms.

However I note they seem to control boyancy by outgassing. Sometimes they float and sometimes they seem to enjoy swimming under the surface of the tea.

I found my red culture clinging to the jar like it found suction cups an interesting new evolutionary tool.


Regards,

David Merrill.

[David Merrill]

Somebody imported an article by link on the Killer Flu thread:

http://fungi.com/info/articles/blob.html

The article seems to be anti-kombucha in gist. However me being pro-kombucha I found the article definitely plugs in favor of growing kombucha.

Mainly the author avoids the subject of how delicious cold kombucha tastes. There is even indication, by the author allowing the cultures to grow until the food is long gone that he never even tasted it since trying it straight from the jar with his friend who delivered it to him. In my opinion, this is cruel to the culture. The culture feeds and grows on the cane sugar and other nutrients in the sweet tea. It digests the food and is forced to live in its own acidic waste. Like demonstrated below with the culture "choosing" to hold itself up in the air with limited contact with the food, there seems to be a basic organism-like ability to shape and outgas, to swim etc. that the author ignores completely.

During the article there is an incident where a pharmaceutical company is quite excited about the juices kombucha produces. But the author comes away with a $10K bill because he did not invent kombucha and somehow was interpreted to be some kind of expert even though he never even seems to drink the stuff.

About him being an expert on mushrooms; maybe so. But he really does nothing to dispel my illusions that kombucha is a simple fungi. Mainly because he gives no details on how to determine whether something is of one cellular composition or of a composite nature. I read one article about the five-organism symbiosis in the stomach of termites (sometimes called mold) enabling them to eat wood for a living. So it is not farfetched. But according to the article he seems to just guess that kombucha is at least two different fungi and at least two more bacteria that magically forms consistently into the same form over thousands of years?

Finally the author states clearly that in his opinion as the kombucha becomes more acidic it is more susceptible to deadly bacteria infection.* One is instructed to keep 10% of the old juice when replenishing sweet tea (food) just to avoid infection. The acid kills off infection, in fact the acid being the kombucha's waste even kills off the kombucha - my opening paragraph. The instructions even want you to use boiling of the water in making the tea for this reason (albeit sun tea is fine with me).

Being an advocate of kombucha I see the author pointing out about 10 benefits of kombucha for every pitfall; one of which is a $10K bill that likely influenced the gist of the article greatly. So please enjoy the article. And enjoy (with the safety of common sense) the health benefits of delicious kombucha tea.


Regards,

David Merrill.

* According to the knowledgable writers of House on TV, a fellow picked up a terrible intestinal infection at a cheese and wine festival by eating Tums, which neutralized his stomach acids and allowed the bacterias in the cheese to cultivate.

[marie]

[quote=David Merrill]This tea is popular in the Orient. It is considered an elixer of life.

There is a product called SYNERGY that has live culture material in it. A friend of mine found SYNERGY at a health food store in Phoenix, AZ.

I was able to culture a shroom : ) successfully. All I did was pour about a quarter cup of the residual material left at the bottom of the SYNERGY container into my tea solution.

It is very helpful to place the sweetened tea in an oblong glass baking dish, then floating the culture in the solution. The more oxygen available to the culture the happier it is.

marie

[David Merrill]

[quote=marie]

Originally Posted by David Merrill

This tea is popular in the Orient. It is considered an elixer of life.

There is a product called SYNERGY that has live culture material in it. A friend of mine found SYNERGY at a health food store in Phoenix, AZ.

I was able to culture a shroom : ) successfully. All I did was pour about a quarter cup of the residual material left at the bottom of the SYNERGY container into my tea solution.

It is very helpful to place the sweetened tea in an oblong glass baking dish, then floating the culture in the solution. The more oxygen available to the culture the happier it is.

marie

Agreed but you need some shelf space for that too. Does it speed up the process? I like the tea after about ten days. So I got enough going to cultivate a constant supply of ten day-old tea.

[marie]

Agreed but you need some shelf space for that too. Does it speed up the process? I like the tea after about ten days. So I got enough going to cultivate a constant supply of ten day-old tea.[/quote]

It has been my experience that the culture has an easier time keeping a shallow liquid "clean" and it seems to utilize oxygen to assist in doing so. I have used gallon jars in the past and experienced more difficulty with invading molds and hostile fungus.

Temperature controls the growth of the culture which is a fungus/algae symbiote. Cooler temps slow growth, warmer temps speed growth. I have successfully frozen cultures to store. It however, does not like to be too hot. I think about 80 degrees F is warm enough.

In reading some of the posts of others I had to giggle. There seems to be some objection to the consumption of waste products from various organisms... well, we have a gut full of various bacterium and fungii and they eat the food that we consume...we in turn absorb their waste products to nourish ourselves. giggle

marie