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Green Tea – A Tea for Life
For more than 30 years, Western researchers have known that the occurrence of solid tumor cancers is far less in countries where populations consume large amounts of green tea. Cultures that are endowed with a long tea tradition have much to contribute to individual and global health. However, this applies only to green tea. Regular black tea, presently very popular almost everywhere, has not much to do with real tea. Real tea is derived from the tea plant Thea sinensis or Thea asoncica, not to be confused with herb teas such as peppermint, chamomile or fennel.
Both black and green teas originate from the same tea plant, but their methods of processing are different. The breaking of the leaves of the plants and exposing them to the oxygen of the air produces black tea. The natural fermentation process destroys the most important biological ingredients of the tea – the tannins. By contrast, during the production of green tea, the leaves are stabilized through exposure to both humid and dry heat. This eliminates fermentation-producing enzymes and safeguards the nutrients.
Due to fermentation, black tea assumes drug-like qualities. Since tannins and other important nutrients are no longer present in the tea, its caffeine appears in free and unbound form. The stimulating effect of the quickly released caffeine causes the addictive effect of black tea. It triggers a “fight or flight response” in the body. Since the body treats the ingested caffeine as a nerve toxin, the adrenal glands naturally respond by secreting the antidote adrenaline. This defense response by the body has a stimulating and enlivening effect. However, as soon as the effects of the caffeine and adrenaline begin to diminish, the body starts feeling tired and ends up becoming exhausted.
Green tea works in a different way. The large amounts of tannins in green tea make certain that the caffeine is taken to the brain in only small and well-dosed amounts, which actually harmonizes the energies in the body. Unlike black tea, the original, green version of the tea makes the body's own energy-use more efficient. This helps the consumer of green tea improve his vitality and stamina without having to experience the “up and down” effect so often accompanied with the consumption of black tea.
The value of tannin has been studied for centuries all over the world. Besides its ability to bind caffeine, it also has healing properties. Green tea is particularly helpful with intestinal disorders and high blood pressure. It has been shown to be 20 times more effective in slowing the aging process than vitamin E. Studies have demonstrated that the success rate of green tea in reducing oxidants in the body (considered responsible for aging) is 74% compared to 4% with vitamin E. The vitamin C content of green tea is four times higher than in lemon juice and it contains more B-vitamins than any other known plant. This makes green tea useful for facial skin conditions such as rosacea/acne. Apart from drinking green tea, you may apply it directly to the skin before bedtime and after washing your face in the morning.
Since green tea is highly alkaline it naturally helps combat hyperacidity. People who drink green tea suffer less from arteriosclerosis. It also keeps the blood thin and prevents coronary heart disease, heart attacks and strokes. Furthermore, researchers from the University of Osaka, Japan, have been able to prove that green tea kills microbes responsible for cholera and tooth decay; it also destroys salmonella germs before they even have the chance to enter the stomach. A substance called “EGCG” has been found to retard tumor growth. The Botikin Hospital in Moscow reported that green tea is more effective against infection than antibiotics, without producing any harmful side effects.
Green tea has over 100 ingredients that have been found useful for a number of conditions; it
• Inhibits cell mutations leading to cancer
• Reduces blood fats
• Balances serum cholesterol levels
• Prevents high blood pressure
• Increases heart efficiency
• Improves brain functions
• Enhances metabolism
• Improves vision
• Supports secretion of saliva
• Increases growth of hair
• Reduces body fat and weight
• Stimulates digestion
• Helps clear urinary tract obstructions
In a study testing the preventative action of green tea, a team of researchers from the Department of Preventive Medicine at the University of Southern California (USC) found that green tea prevented breast cancer in women by 30% if they consumed about ½ cup per day. If they drank more than that, their risk of developing breast cancer was further reduced. Women who regularly drank black tea, on the other hand, didn't see a reduction in their breast cancer risk. The good news is that this study revealed that you don’t need to drink buckets full of green tea to benefit from it.
The best green tea comes from the Shizuoka area in Japan; it grows organically and has no additives. People living in this area have a much lower cancer rate than those living in other areas of Japan. A reliable brand is Sencha sold by Kurimoto Trading Co., Japan. With over 130 ingredients it is the richest of all green teas. Other brands are Ocha or Bancha; you should be able to find at least one of them at a good health food store.
Note: The effectiveness of green tea depends on how you prepare it. Take 1½ teaspoons of green tea for two cups of tea. While you bring water to the boil, put the tea into a pot and pour the water over the tea when the bubbles disappear. After no longer than 35-45 seconds pour the tea through a sieve into a teapot, otherwise the tea loses its effectiveness. You may use the same leaves a second time by applying the same procedure.
Is There Something Toxic In Green Tea?
Some web sites on the Internet claim that tea is very high in fluoride content. Fluoride in tea is supposedly much higher than the Maximum Contaminant Level (MCL) set for fluoride in drinking water. Another site confirms that information, adding that the typical cup of tea exceeds one milligram of fluoride, which is well over the recommended amount for fluoridated drinking water. On yet another site it says that fluorine and its compounds in food are entirely different from chemically produced sodium fluoride. It states that once an element is extracted from the soil and incorporated into plant life, its properties change greatly. Yes, fluoride is found in tea and also in mother's milk. This applies also to areas where there is no fluoride in the drinking water or air. Numerous plants contain naturally occurring fluorine or fluoride compounds. The hideous version of fluoride that is added to drinking water in so many parts of the world is the poison we ought to protect ourselves against. As John R. Lee M.D., "Fluoride, once touted as an osteoporosis treatment, is, in fact, toxic to bone cells."
If the naturally occurring fluoride in green tea were even remotely toxic, it would not have shown to have such a wide range of preventive and curative effects. The body’s immune system would reactively respond to it and become weakened in the process, yet quite the opposite is true. Green tea inhibits cell mutation, stimulate digestion and enhance brain functions. Synthetic fluoride causes the exact opposite responses.
The fluoride - or fluorine - that occurs naturally in tea and other foods is so volatile that most of it evaporates in the heating process. The synthetic sodium fluoride that's added to water, on the other hand, remains stable when heated. So the sodium fluoride in your cup of tea is of much greater concern than the natural fluoride in the tea itself. Excessive fluoride intake can lead to hyperthyroidism. If you have been diagnosed with this disorder should consult with a doctor of Ayurveda, Chinese Medicine or an ND (doctor of naturopathic medicine) who is knowledgeable about nutrition and its effects on the body’s endocrine glands.
KOMBUCHA
A PROBIOTIC DRINK
Nowadays we experience a return to healing measures that are close to nature; also remedies and foods of a natural origin - away from industrial packaged products. This may be one of the reasons for the great attractiveness and fascination of the healthful beverage called Kombucha. Kombucha is a living health drink made by fermenting tea and sugar with the kombucha culture. The result can taste like something between sparkling apple cider and champagne, depending on what kind of tea you use. It's not what you'd imagine fermented tea to taste like.The origins of Kombucha have become lost in the mists of time. It is thought to have originated in the Far East, probably China, and has been consumed there for at least two thousand years. The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as "The Tea of Immortality".It has been used in Eastern Europe, Russia and Japan for several centuries. It's from Japan in 415 AD that the name kombucha is said to have come. A Korean physician called Kombu or Kambu treated the Emperor Inyko with the tea and it took his name, "Kombu" and "cha" meaning tea. Russia has a long tradition of using a healing drink called "Tea Kvass" made from a "Japanese Mushroom".From Russia it spread to Prussia, Poland, Germany and Denmark but it seems to have died out during World War Two. After the war Dr Rudolph Skelnar created renewed interest in kombucha in Germany when he used it in his practice to treat cancer patients, metabolic disorders, high blood pressure and diabetes.
The Kombucha Culture
The Kombucha culture looks like a beige or white rubbery pancake. It's often called a 'scoby' which stands for ' symbiotic culture of bacteria and yeasts.The culture is placed in sweetened black or green tea and turns a bowl full of sweet tea into a bowl full of vitamins, minerals, enzymes and health-giving organic acids. Kombucha cultures are occasionally refered to as mushrooms (however they are not fungee) and also the mother of vinegar, mother cultures… the list goes on. The culture itself is scientifically referred to as a Zoogleat Mat and a Kombucha Scoby will take on the shape of the container.The thickness of a culture is determined by the acidity of the medium during the development period and how long it has been left to develop. The yeast(s) contained in kombucha may often contain any of saccharomyces cerevisiae, brettanomyces bruxellensis, candida stellata, schizosaccharomyces pombe, torulaspora delbrueckii, andzygosaccharomyces bailii, or another domesticated strain however this will vary from culture to culture, alcohol production by the yeast(s) contributes to the production of acetic acid by the bacteria present. The alcohol concentration also plays a role in triggering cellulose production by the bacterial symbionts.The Bacteria contained in a Kombucha Mother Scoby usually consists of several different species but will always contain gluconacetobacter xylinus (formerly acetobacter xylinum), this is responsible for fermenting the alcohol produced by the yeast(s) into acetic acid, this increases the acidity of Kombucha while limiting the general alcoholic content.The acidic and mild alcoholic content of Kombucha means that it is able to resist contamination by most airbourne mould or bacteria spores, this means that Kombucha is generally easy to maintain as a culture outside sterile conditions. Simple good food hygiene practice is all that is required.As the Kombucha culture digests the sugar it produces a range of organic acids like glucuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and usnic acid; vitamins, particularly B vitamins and vitamin C; as well as amino acids, enzymes. And of course there are all the benefits of the probiotic microorganisms themselves. The Kombucha culture is a biochemical powerhouse in your kitchen.You might wonder if fermenting tea with yeasts would produce an alcoholic beverage. It's a good question. The yeasts do produce alcohol but the bacteria in the culture turn the alcohol to organic acids. Only minute quantities of alcohol, typically 1% by volume remains in the kombucha brew.With every brew you make the kombucha forms a new layer or scoby on the surface of the liquid. These can be left to thicken the scoby or can be divided, giving you spare cultures that you can store in some sweet tea in the fridge in case something should happen to your active culture. Or you might want to pass on spare Kombucha cultures to friends or use a new scoby to start another batch of kombucha.
Kombucha and Health
Many health claims are made for kombucha but there is less research on the benefits of kombucha than there is on fermented milk products. It has certainly been shown to have similar antibiotic, antiviral and anti fungal properties in lab tests. In rats it’s been shown to protect against stress and improve liver function. There is a lot of experiential evidence from people who have been using kombucha over many years. Many of the benefits reported include improvements in energy levels, metabolic disorders, allergies, cancer, digestive problems, candidiasis, hypertension, HIV, chronic fatigue and arthritis. It ‘s also used externally for skin problems and as a hair wash among other things.
"Kombucha contains multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and polyphenols produced by these microbes. The precise quantities of a sample can only be determined by laboratory analysis. Finished kombucha may contain any of the following components:
Acetic acid, which is mildly antibacterial
Butyric acid
B-vitamins
Alcohol
Gluconic acid
Lactic acid
Malic acid
Oxalic acid
Usnic acid
Normally kombucha contains less than 0.5% alcohol, which classifies kombucha as a non-alcoholic beverage. Older, more acidic, kombucha might contain 1.0% or 1.5% alcohol, depending on more anaerobic brewing time and higher proportions of sugar and yeast.".
The Organic Acids
Glucuronic acid
The body's most important detoxifier. When toxins enter the liver this acid binds them to it and flushes them out through the kidneys. Once bound by glucuronic acid toxins cannot escape. A product of the oxidation process of glucose, glucuronic acid is one of the more significant constituents of Kombucha. As a detoxifying agent it's one of the few agents that can cope with pollution from the products of the petroleum industry, including all the plastics, herbicides, pesticides and resins. It kidnaps the phenols in the liver, which are then eliminated easily by the kidneys. Kombucha can be very helpful for allergy sufferers. Another by-product of glucuronic acid are the glucosamines, the structures associated with cartilage, collagen and the fluids which lubricate the joints. It is this function that makes Kombucha so effective against arthritis.
Lactic Acid
Essential for the digestive system. Assist blood circulation, helps prevent bowel decay and constipation. Aids in balancing acids and alkaline in the body and believed to help in the prevention of cancer by helping to regulate blood pH levels.
Acetic Acid
A powerful preservative and it inhibits harmful bacteria.
Usnic Acid
A natural antibiotic that can be effective against many viruses.
Oxalic Acid
An effective preservative and encourages the intercellular production of energy.
Malic acid
Helps detoxify the liver.
Gluconic Acid
Produced by the bacteria, it can break down to caprylic acid is of great benefit to sufferers of candidiasis and other yeast infections such as thrush.
Butyric acid
Produced by the yeast, protects human cellular membranes and combined with Gluconic acid strengthens the walls of the gut to combat yeast infections like candida.
Types of Tea for Kombucha
All tea essentially comes from the same plant the Camellia Sinensis. The variations that are present in tea come from outside influences like, when the leaves were picked, the climate the tea was grown in, soil type and how the leaves where fermented and prepared.Using different types of teas when brewing Kombucha can lead to a variety of different flavour of Kombucha. There are so many different types of teas to choose from the possibilities are endless. Please make sure that you are using real tea however when brewing Kombucha not herbal tea.
The vitamins and minerals present in the tea are essential to maintaining the health of your Kombucha culture.
Kombucha can be made with any kind of tea in theory in practice some teas contain too much oil to make them any good for Kombucha brewing.
We recommend avoiding teas like Earl Grey that use essential oils to add flavour. This can upset or even kill the kombucha culture.
Smoked teas like Lasang Suchong are best avoided too as they make a very odd tasting kombucha. Herbal teas should not be used on their own unless they are a blend of real tea and herbs. You can add herbal tea bags to real tea to add a flavour to the kombucha. But make sure they don't contain essential oils or artificial flavourings or sweetners.Kombucha requires tea for its fermentation (Camellia Sinensis). That's real tea not herbal tea. It can be also be sensitive to strong aromatic oils. A tea like Earl Grey that contains Bergamot oil, can sometimes kill or badly affect the culture. There are several different kinds of tea that give different results from lighter tastes to stronger more cider like tastes.
Black Tea
Black tea is made from leaves that have been fully fermented. The leaf is spread out and left to wilt naturally, before being fired, producing a deep, rich flavour and an amber brew. This has a strong flavour and dark amber colour. Strong apply flavours slightly fruity and similar to cider can be found in Kombucha made from Black Tea. Depending on the type of black tea used flavours can also be woody or earthy. Black tea is the most commonly consumed tea in the western world. It has been estimated that 70% of the tea consumed in the west is black. It has been indicated in recent studies that black tea helps boost the bodies' immune system, decreases the production of stress hormones, reduces the risk of stroke, helps protect against heart disease and is rich in polyphenols, an antioxidant that helps the body fight against free radicals that can cause cell damage.
Green Tea
Green tea is withered then steamed or heated to prevent oxidation and then rolled and dried. It is characterized by a delicate taste, light green colour. The Japanese tea Sencha makes an especially fine kombucha. This tea is characteristically light in flavour and green in colour. The flavour differs depending on the type of green tea that you choose. We prefer Gunpowder Supreme as it has a strong but delicate flavour. Green tea has many health benefits that are added to the Kombucha when it is brewed. It has been claimed (research is still ongoing) that Green tea may prevent some cancers,arthristis as well as protecting the heart and the liver. Green tea has been shown to inhibit enzymes that are part of the development of Alzheimers and also to contain the antioxidant ECGC. This antioxidant is responsible for helping to fight breast cancer and can help breast cancer survival rates. The antioxidants present in green tea can help with weight loss and dieting and it has been claimed that it boosts the bodies metabolism, thus helping further with weight loss.
White Tea
White Tea is the rarest and most delicate of tea. Plucked forty-eight hours or less between the time the first buds become fully mature and the time they open. Unlike black and green teas, white tea isn't rolled or steamed, but simply aired dried in the sun, this preserves more of its antioxidant properties. White tea has about three times as many antioxidant polyphenols as green. White tea represents the least processed form of tea.This is the most expensive type of tea but it produce the lightest most flowery Kombucha. White tea is also the king of all teas when looking at the health benefits. As white tea undergoes less processing than any other kind of tea it contains ten times the antioxidant power of vitamin E and incredibly high concentrations of polyphenols and catechins. This powerful combination helps to fight the signs of ageing caused by free radicals in your system. White tea is also claimed to have the ability to lower cholesterol and inhibit the development of cancer cells as well as being able to help increase bone intensity, aid the immune system and help lower blood pressure.
Oolong Tea
Oolong tea is half way between green tea and black tea. It's gently rolled after picking and allowed to partially ferment until the edges of the leaves start to turn brown. Oolong combines the taste and colour of black and green tea.
Rooibos Tea
Rooibos pronunciation ROY-BOS meaning "red bush"; scientific name Aspalathus linearis is a broom-like member of the Fabaceae family of plants growing in South Africa.
The generic name comes from the plant Calicotome villosa, aspalathos in Greek, which has very similar growth and flowers to the
rooibos plant.
The specific name linearis comes from the plant's linear growing structure and needle-like leaves.
The leaves are used to make a herbal tea called rooibos or bush tea (especially in Southern Africa) or sometimes redbush tea (especially in Great Britain). The product has been popular in Southern Africa for generations and is now consumed in many countries. It is sometimes spelled rooibosch in accordance with the old Dutch etymology. Rooibos is usually grown in the Cederberg, a small mountainous area in the region of the Western Cape province of South Africa.Generally, the leaves are oxidised (often termed "fermentation" in common tea processing terminology). This process produces the distinctive reddish-brown colour of rooibos and enhances the flavour. Unoxidised "green" rooibos is also produced, but the more demanding production process for green rooibos (similar to the method by which green tea is produced) makes it more expensive than traditional rooibos. It carries a malty and slightly grassy flavour somewhat different from its red counterpart.As a fresh leaf, rooibos has a high content of ascorbic acid (vitamin C).Rooibos tea does not contain caffeine and has low tannin levels compared to black tea or green tea. Rooibos contains polyphenols, including flavanols, flavones, flavanones, dihydrochalcones, aspalathin and nothofagin.The processed leaves and stems contain benzoic and cinnamic acids.
To brew Kombucha
Metals should never be used with Kombucha and therefore you should always ensure that you remove all jewellery before you start especially rings but you may also want to consider removing necklaces if they dangle and may come into contact with your Scoby (metals only need to be kept away from the scoby and the finished drink. You do not need to worry about metal kettles etc.). We personally use plastic utensils (saves accidents) however metal spoons can be used to stir the tea BEFORE you add your Scoby. Once the scoby has been added, DO NOT USE METAL. Another thing you may want to consider if you have a metal sink is using a plastic bowl in the sink if you are working over the sink as the Kombucha Scoby can be VERY slippery!!!
It is best to introduce Kombucha into your system slowly. You do not want to add too much goodness too quickly as it can overwhelm the system and you need to give your body the opportunity to naturally adjust to the changes. A small glass daily (1/4 pint) is enough in the first week; this can be increased to a larger glass in the second week and then in the third week if you want to you can drink more.
In regards to the Kombucha cultures themselves, they require a balanced temperature, not too hot, not too cold, so do not expose them to extremes.
Finally, when not brewing, always keep your Kombucha sitting in a good amount of sweet tea or its own juices. This is imperative.
To brew Kombucha you will need;
1) A Kombucha Culture (or scoby)
2) A glass container/jar of some description, we use jars that hold approx 2 litres and all the information below is geared towards brewing in a 2 litre container.
3) Tea bags – we use organic tea, and it is imperative that all brewing is done using a base of ‘real’ tea, be it green, black, white etc.
4) Sugar – granulated.
5) A tight weaved cotton or muslin cloth and elastic band to cover your jar
Kombucha brews best at a constant room temperature of approx 20-23C (70F) an airing Cupboard or similar is ideal or a warm room. In the winter or if your rooms are cold then you might find a heater tray helpful.
Boil a kettle full of water. Put six tea bags into your glass container, then add between 160 and 200 grams of sugar to the container.
With tea bags and sugar in your container, when your kettle boils, pour the boiling water into the container in which you have placed your tea bags and sugar (but NOT your Kombucha!! You will add this later). Stir your boiling hot container full of tea and sugar, then wait half an hour before removing your tea bags, and then leave to cool.
Wait until the container’s liquid is cool to touch, by that we mean, if you stick your little finger in, it feels no more than barely warm, and closer to cold. Cold is best, but naturally cold, not freezing. With the tea bags removed place your Kombucha in the top of your container, the lightest side upwards (don’t worry too much if this is hard to gauge). The Kombucha will either float, sink or something in between, all good. If the tea starts to seep over the side of your container with the addition of your Kombucha, it’s fine to let some of the tea out. With your Kombucha floating in the tea, put a piece of cotton or muslin over the container top, like you do with homemade jam. Then find a spot for your container, this should be somewhere out of direct sunlight but in a room of a relatively balanced temperature.
Now, judging the readiness of your Kombucha drink is not a scientific process. You will come to ‘know’ when it is brewed, but don’t worry, before you have gained this knowledge for yourself, we offer this advice. Your Kombucha will take between 6 to 14 days to brew. Take a look at the darkness of the tea when you first put your Kombucha into it, then note how the liquid changes colour over the passing days. The colour will change, to a degree, and the liquid will become slightly cloudier. Our recommendation is that, after three days you pour a very small amount into a glass and have a sip. If the brew tastes fruity and not tea like, it’s ready, if not, leave it another day and try again. As you get more experienced you will come to learn the brew duration that best suits your taste buds and palette.
When you feel your brew is ready, pour your brew into the container you plan to keep your ready made drink in, but remember to leave the scoby sitting in a small amount of the brew in its brewing jar. Put your ready made drink into the fridge, leave it for a few hours and then drink! The longer you leave it in the fridge, the fizzier it will get, and it can be left without going off so drink at whatever pace suits. While your Kombucha sits in its jar in the small amount of its own juice, either boil the kettle to brew another batch (that way more should be ready by the time you have drunk your first lot), or if you are not ready to brew some more, cover the top of the jar and leave your scoby sitting in its juice.
Kombucha - Remedy for Everything?
There is a treasure of extensive experience regarding the Kombucha mushroom. Besides its use as a refreshing drink, one can read in nearly all reports also of its usage as a remedy. In the reports of oldest and modern times, a large number of diseases are quoted, for which Kombucha-tea is used and praised. The palette reaches from the most harmless indisposition up to the most serious diseases.
Numerous doctors and scientists have concerned themselves with the effects of the Kombucha-beverage as a home remedy. Many scientific works are at hand concerning Kombucha. They speak of its therapeutic effectiveness as based on glucon-acid, glucuron-acid, acetic acid, lactic acid, acetic acid, as well as the life-supporting vitamins C and the B-group. As has been proven especially by Russian researchers, many of its components have antibiotic and detoxifying characteristics, and they play a decisive role for the biochemical processes in the body.
In contrast to the many pharmaca with unpleasant side effects, the active substances of the Kombucha address themselves to the whole body system; through its friendly metabolistic properties, it can reestablish a normal condition in the cellular membranes without any side-effects and thus promote one's well-being. Let us use these natural powers for maintaining our vitality, activity, as well as our mental and physical capacities!
Already Bacinskaja (1914) noted that the drink is effective for the stomach-intestinal activity. The authoress recommended that one drink a small glass of it before every meal and to increase the portions gradually.
Professor S. Bazarewski brought forth a report in the "Correspondence for the Association of Nature Researchers in Riga, 1915, that among the Latvian population of the Baltic Russian Provinces of Livland and Kurland, they had a folk-remedy by name of "Brinum-Ssene" Verbally translated, it means "Wonder-mushroom". The Latvian population ascribed to this mushroom "a wonderful healing power for many diseases", according to Bazarewski. Some people asked by Bazarewski insisted that it helps for headaches, but others assured him that "this mushroom is useful for all diseases.Good for Constipation
Prof. B. Lindner(1917-1918) reported that the remedy is mostly used as regulator of the intestinal activities. Also Hemorrhoids were cured.
Privy Councilor Prof. Dr. Rudolf Kobert (1917-18) recollects that an "unfailing remedy against joint rheumatism" was made with this mushroom.
Also Prof. Dr. Wilhelm Henneberg (1926) reports that a drink made with tea-mushroom was prepared, called "Teakwass" in Russia, being used in all those areas as a "remedy against all sorts of diseases, especially against constipation."
According to Dr. Madaus in the "Biologic Healing Arts" (1927), the mushroom, and its metabolic products, has excellent influence on the regeneration of the cellular walls and is, therefore, an excellent remedy for arteriosclerosis.General Improvement of One's Overall Condition
H. Waldeck (1927) tells of a chemist he met during W.W.I in Russia-Poland, 1915, with whom he had his quarters, and who cooked for him a "Wonderdrink" against his severe constipation. The chemist entrusted to Waldeck that he always keeps this "Russian secret home remedy" at hand, it being "said that it is good for all kinds of ailments" and "because of its naturally formed acid, it successfully counters aging problems, thus, contributing to life extension."
Prof. Br. Lakowitz (1928) confirms Waldeck's statement that digestive disturbances are quickly removed by the mushroom-tea. Strong headaches and nervous
disturbances also are removed experientially. Lakowitz comes to the conclusion: "An extensive spreading of the mushroom-tea for the production of such Tee-Kwasses, as a remedy against digestive disturbances is desirable for all types of people."
In the "White Flag" (1928) is reported: 'The refreshing taste of this tea-beverage is generally pleasing, and its effect is ... a very good one. The taste of the fermented tea is very pleasant, being reminiscent of light, sparkling wine or sweet Most (pear juice). The effect of the tea usually shows up very fast. Most of all, it works blood-cleansing and detoxifying and is said ... to give excellent services for facial skin rashes. Further, according to doctor's orders and evaluations, it is very effective for constant headaches, pain in the limbs, gout, rheumatism, and other aging problems. The general effect of the mushroom-tea shows already in a few weeks through an improved general condition and in one's raised performance capacity, which may be connected with the mushroom's high vitamin and hormone effect, which are also emphasized by doctors.
Further, the mushroom stimulates the metabolism ... excellently and, thereby, helps in clearing out the body, i.e. the elimination of all types of disease toxins.Favorable Effect in Arterioclerosis
Dr. Maxim Bing (1928) recommends the Kombucha mushroom as a "very effective remedy for Arteriosclerosis, gout, and intestinal deficiency." "A favorable effect in the sense of lowering blood pressure, cessation of anxiety, of irritability and pains, headaches, dizziness, etc. in arteriosclerosis" occurs from the use of fresh, good cultures. "Intestinal sluggishness and its accompanying effects also can be quickly removed. It gives especially favorable results in calcification of the kidneys and the capillaries of the brain."
Dr. Siegwart Hermann (1929) describes experiments with cats who had been poisoned with Vigantol (an anti-rickets Vitamin B-preparation). He noted a positive influence in their cholesterol level when the animals received Kombucha extracts. This is interesting because in cases of human arteriosclerosis there is also a raised cholesterol level. Hermann's resume based on these experiments is: "The observations by doctors at the sickbed, as also the animal experiments, showed that folk-wisdom quoted effects have been observed in general."The Glururonic Acid
In my opinion, there are factors speaking for the good effects of the mushroom for gout, rheum, arthritis, etc. as being explainable by the accumulated toxins of the body being made water-soluble and kidney-manageable through their conjugation with the Glucuronic acid in the beverage, and thus being eliminated through the urine. This conjugation is a form of bio-transformation; by it, both endogenic and body-foreign substances become bound with Glucuronic acid into Glucuronoids, also named "paired Glucuronic acid.'
Dr. med. Valentin Köhler (1961) stimulated a discussion on the therapeutic usage of Glucuronic acid through his article titled, "Glucuronic Acid Gives Courage to Cancer-Patients in the periodical "Medical Practice". Glucuronic acid is one of the products that are produced during the fermentation process in the Kombucha-tea. Dr. Köhler reported at that time about encouraging results in treating cancer patients with Glucuronic acid. The maximally long effect of Glucuronic acid is able to bring about an increase in the body's own defenses and, possibly, also of the Interferon-production.
The detoxifying function of Glucuronic acid goes hand-in-hand with an improvement in the general condition and In the oxidative metabolism.
Dr. Köhler also noted surprising successes in the treatment of sick trees. Various Institutions were doing scientific tests for resolving the problem of dying trees. By combining nutritious substances, trace-elements, and heavy metals ions a building process was activated or accelerated. The capacity of the Glucuronic acid to enter into combination with both foreign and endogenic toxic substances, effects protection for the plant cell. Over 200 substances can be made harmless by this way, including those which are contained in acidic and radioactive rain, as well as sulfur dioxide, nitrites, ozone. According to Br. Köhler's research, the protective activity connected with Glucuronic acid preserves also the genetics of the plant from growth disturbances or promotes their restoration in the further course of its growth. The insights arising from Dr. Köhler's examinations can be transferred onto all human cells. When the processes of growth and decomposition in the human metabolism are maintained on an optimal level through adding small dosages of Glucuronic acid, as contained in the Kombucha beverage, it presents a combination of scientific data and a product of nature which is currently still much preferred by the laity. Here is a possible aid for a humanity that is more and more threatened through toxic environmental substances. By Glucronic acid, the "disturbance products in the human body are disintegrated into end-products, eliminated and, thereby, made harmless. This detoxifying function of Glucuronic acid benefits the variety of cellular functions.
This shows up as increased endogenic capacity towards the toxic and environmental stresses batting us from many sides, as a revival. of damaged body cells, and a restoration and firming up of our well-being. When many people say that they use Kombucha not to necessarily heal a particular disease, but they drink it as a beverage for supporting their well-being, we have in this a contact point where scientific insights and folk-wisdom can go hand in hand.The Normalization of Intestinal functions
Dr. L. Mollenda (1928) reports that the Kombucha beverage is especially effective for disturbances of the digestive organs, by practically normalizing their functions. Moreover, the drink has proven itself as helpful for gout, rheumatism, and diverse stages of arteriosclerosis. About additional areas of application he writes: "In the case of angina, especially when there is a coating of the tonsils, the drink should not merely be used for gargling but for drinking, and that, for the destruction of bacteria which reach the stomach through food and drink. Such gargling in angina brings fast recovery, and in pains of gout and arteriosclerosis, surprising successes are reached even in serious cases. ... Even though the beverage is acidic, it does not cause any acidic condition in the stomach; it facilitates and noticeably promotes the digestion even of difficult to digest foods. Equially favorable successes after taking Kombucha beverage have also been reached for gouty eczema and for stones in kidneys, urine, and gall."
Dr. E. Arauner (1929) reports of diverse medical reports and evaluations and reaches the following conclusion: "In summary, one can say that the Kombucha mushroom or its extract, has proven itself as excellently prophylactic against diabetes, but especially against aging problems, such as arteriosclerosis, high blood pressure with its consequences such as dizziness, gout, hemorrhoids; for the very least it is a pleasant laxative." Dr. Arauner reports that in his home-country the tea-mushroom has been in usage for centuries by Asian people because of its surprising healing successes, being a most effective, natural home-remedy for tiredness, fatigue, nervousness, beginning aging problems, arteriosclerosis, intestinal lassitude, gout and rheumatism, hemorrhoids, and diabetes.
Arauner adds to this, that not only professors, doctors and biologists have confirmed the surprising healing successes but also those who have imbibed the mushroom-tea report about "entirely excellent effects on the general body functions.'Recommendable for Mental Stress
Hans Irion, who was then the Director of the State-recognized Academy for Chemists in Braunschweig says in his "Course for Druggist Specialty Schools" (1944, Vol. 2, pg. 405): "By the intake of the drink described as Teakwass, there happens a remarkable invigoration of the body's entire glandular system and a promotion of the metabolisms. Teakwass is recommended as an excellent prophylactic for gout and rheumatism, furunkulosis, arteriosclerosis, high blood pressure, nervousness, intestinal lassitude, and aging problems. It is also very highly recommended for sports-people and those who do strenuous mental work. Through the promotion of the metabolism, undue fat deposits in the body are avoided or removed. With the drink, also microorganisms reach the body which transform damaging deposits, such as uric acid, cholesterol, etc. into easily soluble forms, thus removing them. Foul intestinal bacteria are suppressed."
"Detoxifying in Every Regard...."
The first description having mushroom-tea as it's theme in bookform appeared in 1954. This booklet of 54 pages is written in the Russian language and carries the title "The Tea-Mushroom and its Therapeutic Properties". The author, G.F.Barbancik refers in his introduction to the first application of the mushroom-tea decoction (in 1949) as a healing remedy at the therapeutic clinic of the Omsker Hospital for water laborers. He reports of successful therapy for tonsillitis, diverse internal diseases, especially those of inflammatory nature, stomach catarrh due to deficient acid production, intestinal inflammations, dysentery, arteriosclerosis, high blood-pressure, scleroses, etc.
The med. doctor, Dr. Rudolf Sklenar of Lich, Oberhessen, reported in 1964 in the periodical "Experiential Healing Science" about his methods of diagnosis and therapy successes: "An outstanding natural remedy is the mushroom beverage named Combucha, which acts detoxifying in every regard and which dissolves microorganisms as well as cholesterol." Dr. Sklenar had developed a biologic cancer therapy in which Combucha, as well as other biologic remedies such as Coli-preparations, held an important place for the sanitization of the intestinal flora.
In a small publication of 8 pages, titled "Cancer Diagnosis Based on Blood and the Treatment of Cancer, Pre-cancerous Conditions, and other Metabolic Diseases with Kombucha and Coli-Preparations", Dr. Sklenar reports that vitamins, lactic acids and glucuronic acid are effective. "They destroy harmful microorganisms (viruses, bacteria, fungi) and dissolve waste matter and toxic deposits (uric acid, cholesterol, etc.) ". Kombucha effects "an outstanding detoxification of the organism". Through enjoying this beverage there is, additionally, a "noticeable invigoration of the entire glandular system and enhancement of the metabolism."
Dr. Sklenar reports that he was able to treat successfully with the mushroom-tea: gout, rheum, arteriosclerosis, arthritis, dysbacteria, constipation, impotence, nonspecific draining, obesity, furunculosis, kidney stones, cholesterol, cancer and especially its early stages, etc.Cancer Killer?
Dr. Veronika Carstens (1987), wife of the former German President, recommends Kombucha in a series titled, "Help from Nature-My Remedies Against Cancer", with the words: "Kombucha detoxifies the organism and enhances the metabolism; this Improves the defense capacity."
The Natural Healing specialist A.J.Lodewijkx (Homepage: http://www.ngab.nl) of Ermelo, Netherlands, writes about Kombucha in his very recommendable book "Life Without Cancer" (obtainable in the Dutch and German languages): "The Kombucha mushroom has strongly antiseptic properties. The tea purifies the glandular system and promotes elimination; uric acid Is neutralized and eliminated through Kombucha tea. Therefore, this tea is an excellent remedy against gout, rheum, arthritis, kidney stones, intestinal dysbacteria, but especially cancer and its early stages because the Kombucha mushroom exerts a mighty influence on the disease-causing endobionts. As we have seen, it is these endobionts which eliminate the red corpuscles when the pH changes unfavorably. In all metabolic diseases and cancer, Kombucha is a unique beverage for the detoxification of the body. Kombucha removes the metabolic dross and normalizes thereby the blood pH."
Gottfried Mueller, founder of the world-wide "Salem Children's and Youth Villages" praises the Kombucha tea-mushroom this way: "A gift from heaven, especially for health emergencies" (in "Salem-Help" 15, Nr. 3, August 1987, page 2).
In both the literary reports and also in the many personal experiences reported during my focusing on Kombucha, the broad palette of complaints relieved by it is conspicuous. This Is explainable on the basis that Kombucha does not target a specific body organ but, rather, it influences the entire organism positively by effecting a stabilization of the metabolic situation and through its detoxifying effect of its glucuronic acid. This leads in many people to a heightened endogenic defense capacity against those toxic influences and environmental stresses which inundate us from many sides, resulting in the Invigoration of a damaged cellular metabolism, and the restoration and firming tip of one's well-being.
Some of the health-promoting properties ascribed to Kombucha-tea require further research. However, other active mechanisms are entirely proven both by scientific testings and experientially, such as: regulation of the intestinal flora, cellular strengthening, detoxification and dross elimination, metabolic harmonization, antibiotic effect, facilitating pH-balance.The Kombucha Mushroom Protects Itself
Whoever treats his mushroom culture according to proven rules with thought and carefulness, need not expect disturbances. In the Russian reports it is even mentioned that no special precautionary measures are needed because the mushroom protects itself against impurities. It has a number of protective features: the organic acids, the low alcoholic content, carbonic acid, the antibiotic products all these jointly block the development of all foreign microorganisms not belonging to the tea-mushroom organism.
The Russian researcher I.N. Konovalow mentions in his report of 1959, that the intensive growth of the tea-mushroom leven and bacteria distinctly suppresses the spreading of other yeast and bacterial varities. Also the Russian Professor G.F.Barbancik (1958) reports In his book about the tea-mushroom based on laboratory tests which showed that the tea-mushroom bacteria drive out all other microbes energetically (antagonism).
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