Re: Re: green tea contains natural fluoride/kombucha

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Any fermented product can acquire various biological contaminants from the air -- wild yeasts, bacteria, & molds. This is why wine makers & bread makers buy yeast -- so they can start fresh with an uncontaminated product. Sourdough starter can be made with wild yeast, but there is no telling which wild yeasts you will come up with, so even sourdough is preferentially started with a good quality yeast. Yogurts & cheeses made in different regions often have different qualities -- which is directly related to the original "wild" organisms that first got into the milk.One question that I have is whether iodine or food grade peroxide could be used to "tend" a fermented product. If iodine & peroxide are beneficial to beneficial organisms & harmful to pathogenic ones, it seems like they MIGHT be able to get rid of some of the wild contaminants. Has anybody read anything on this?My husband makes wine, & the first step is to get rid of wild yeasts, before introducing the cultured wine yeast. Fermented products can go very wrong when wild critters are accidentally introduced. And anybody with inhalant allergies can tell you that there is a LOT of stuff in the air.AnneOn Oct 13, 2010, at 11:53 AM, wrote: There is so much misinformation out there. Kombucha is not a fungus, nor is it a mushroom. It is a symbiotic culture of probiotic bacteria and yeast that happens to be called a 'mushroom' since it is slimy and strange. The yeast in kombucha is called Saccharomyces boulardii and it can actually fight Candida, but will never grow in any parts of the body besides the gut, and has no negative effects on health. Kombucha can grow mold if not properly tended to which can be dangerous, but it will be visible on top of the 'mushroom' and that doesn't happen most of the time. Kombucha will still have fluoride since its made with tea, and I'm still not sure just how healthy it is, but its completely wrong to call it a fungus or a mushroom, as it is neither. - > > > > While there are antioxidants in green tea that makes it sound good, it doesn't appear to be wise to overconsume it due to the flouride. Please review Dr. Mercola's comments regarding the flouride in the link I pasted here. > > I use to make Kombucha with green tea for a while but stopped since I was concerned with the flouride. > My belief is it is better to be safe than sorry and not drink the green tea excessively or at all due to the flouride. > > http://articles.mercola.com/sites/articles/archive/2000/09/17/green-tea-cancer-part-one.aspx<http://articles.mercola.com/sites/articles/archive/2000/09/17/green-tea-cancer-part-one.aspx> > > > > > ---------------------------------------------------------- > From: Cochrane <juliemc9@...<mailto:juliemc9@...>> > iodine <mailto:iodine > > Sent: Tue, October 12, 2010 11:21:51 PM > > Subject: Re: green tea contains natural fluoride > > > > Is the type of flouride relevant or is all flouride bad? I thought the problem with the flouride in water is that it is sodium flouride. I thought calcium flouride is meant to be good for you??? > > > > > > > > > > The tea plant absorbs fluoride from the soil, it is one of the few plants which have this mechanism. you can check the us government websites, and all fluoride research cites firmly state that tea is one of the highest sources of natural fluoride. >