Kambucha - Mogu

[Guest guest]

Hi,

some years ago I used to grow the kambuch fungus and drink the liquid.

I found it a bit addictive after a while.

Many funguses or mushrooms contain beta glucan. I suspect that the ancient reported health benifits of Kambuch tea are due not only to the high degree of enzymes in the fungus but I suggest it is likely to contain beta glucan as an active ingredient.

Mogu (Kombucha)

(from listowners website)

http://cures for cancer.ws/cures for cancer/index.htm

The mogu tea, also known as kombucha (cum boo chuh), dates back to the 5th

century A.D. Mogu is a fermented tea-like drink made from black tea, sugar,

live pancake-shaped fungus with the consistency of a wet mushroom. Get the

fungus at health food store. When you drink the tea, it has a mild

effervescent taste that is very pleasant and invigorating. Made with the

normal process, it is completely safe to drink, and in fact, it is good for

you.

The earliest recorded use of mogu was around 500 AD in Korea when a

physician named Kombu used the tea (cha in Japanese) to heal the Japanese

emperor of some disease. It was reported by researchers during Stalin’s

time to have prevented cancer entirely in two Russian towns where it was

regularly consumed by residents. Much clinical research was done in Germany

from whence it was brought to the USA.

Mogu produces acids similar to those made by the liver. It binds with

toxins in the digestive tract and carries them out of the body via normal

waste elimination. Mogu is known to prevent and treat cancer. It also

assists in withdrawal from alcohol addiction and reduces the effect of

drunkenness. It has no known harmful side effects in regular dosage of a

cup or two a day.

Make one gallon of the brew at a time. It ferments and is ready to drink in

10 days. After about a week of being "ready", it starts turning to vinegar

and punishes the back of the throat. You may retard the fermentation

process by refrigerating. Even after the liquid turns to vinegar, the

mushroom will live on for a month or more and may be used to start a new

brew.

To make the mogu tea you need this (DO NOT DEVIATE):

* 1 one-gallon sun-tea jar, crock, or wide-mouth bowl (pref. with drain

spout)

* 1 new mogu fungus taken from previous batch

* 1 cup of starter mogu tea taken from previous batch

* 1.5 cups of normal white sugar (NO honey, brown sugar, molasses,

syrup, or other sweetener!!!)

* 4 normal black tea bags (normal, not family size) - green tea leaves

ok, black is better

* 1 gallon of pure water (not chlorinated)

* 1 two-gallon stainless steel pot

* 1 rubber band

* 1 square of paper towel

To prepare it, do this (DO NOT DEVIATE):

* Clean hands, jar, utensils with hot soapy water and rinse well

* Boil the water in the pot, then turn off the fire

* Add the 4 teabags, stir gently, cover

* Let sit for 10 minutes

* Remove the teabags

* Add the sugar

* Stir and dissolve it

* Cover and let sit over night or all day to cool to room temperature

* Put mogu tea and fungus from previous batch in the jar

* Pour in the new tea to 1" from top of jar

* Cover with paper towel

* Fasten towel in place with rubber band

* Set on counter or in cabinet undisturbed away from heat or direct

sunlight

* Allow to sit for 7 to 10 days. It will ferment. The mushroom normally

sinks to bottom.

* A new mushroom will grow on the surface of the tea. It will look

whiteish.

* Drink a cup or two of tea per day.

* Refrigerate to slow down the fermentation.

* It will eventually turn to vinegar and be unpalatable if you don=t

drink it soon enough

* As soon as one batch is ready, start a second batch using the new

mushroom just grown

* The brown slimy stuff is just the coloring from the tea mixing with

fungus growth, harmless

* A mushroom is good for making 3 or 4 batches. Give the extras to

friends.

* Start a new batch 3 to 4 days after the current batch is ready. Cycle

two batches to have mogu always

moonbeam