Guest guest Posted September 9, 2004 Report Share Posted September 9, 2004 Just like anything else concentrated in sugar, it is likely to make them dump. However, most patients develop a tolerance for sweets after some time post operatively. Some sooner than others (unfortunately). The honey should be mixed with some other macronutrients to delay emptying from the stomach to hopefully prevent dumping. Kate Alie, MS, RD, LD honey Is honey ok for bariatric patients to use? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2005 Report Share Posted July 19, 2005 >Has Anyone tried making kombucha with honey instead of sugar? - You can try but always keep a separate sugar batch going for starter. Honey has some antibacterial properties and is not recomended although some have tried it with limited success. Succsesive honey brews soon lose their potentcy. rusty Honey Has Anyone tried making kombucha with honey instead of sugar? I am a beekeeper and have pleanty of honey...So naturally...That is my favorite sweetener. I want to try making kombucha with honey but don't want to waste my time if it doesn't work. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2005 Report Share Posted July 19, 2005 I'm a beekeeper as well, and it's a no go. It just doesn't have the potency that it should as it does with white sugar. So personally, I wouldn't waste the honey. Chris Re: Honey >Has Anyone tried making kombucha with honey instead of sugar? - You can try but always keep a separate sugar batch going for starter. Honey has some antibacterial properties and is not recomended although some have tried it with limited success. Succsesive honey brews soon lose their potentcy. rusty Honey Has Anyone tried making kombucha with honey instead of sugar? I am a beekeeper and have pleanty of honey...So naturally...That is my favorite sweetener. I want to try making kombucha with honey but don't want to waste my time if it doesn't work. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2005 Report Share Posted July 19, 2005 Thank You everyone for your quick responces. > I'm a beekeeper as well, and it's a no go. > > It just doesn't have the potency that it should as it does with white sugar. > > So personally, I wouldn't waste the honey. > > Chris > > Re: Honey > > > >Has Anyone tried making kombucha with honey instead of sugar? > - > You can try but always keep a separate sugar batch going for starter. > Honey has some antibacterial properties and is not recomended although > some have tried it with limited success. > Succsesive honey brews soon lose their potentcy. > rusty > Honey > > > > Has Anyone tried making kombucha with honey instead of sugar? > > I am a beekeeper and have pleanty of honey...So naturally...That is my > favorite sweetener. I want to try making kombucha with honey but don't > want to waste my time if it doesn't work. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 HONEY makes fatter mushrooms and a distinctive sweet honey taste. A combination of Honey and Sugar is common. Harald Tietze recommends not to boil the honey—use raw honey and add only when the water has cooled and just warm enough to melt the honey. Ferment at 80 –85 F. May be beneficial for Diabetics. note: that raw honey has specific medicinal value. And is superior to pasteurized cooked honey. However there is a greater risk of botulism with raw honey vs. cooked honey. This risk is greater in children and especially babies that do not have their own immune system developed. Therefore are more at risk than adults whose immune systems are capable of dealing with invasion. The risk to the fermenting kombucha progressively lowers as the pH drops (ferments). Kombucha is considered anti pathogenic at pH 3.0 or below. Thus the possibility of mold striking a honey batch is greater than that of a sugar batch at least in the earlier stages. The same ratios have been quoted one cup of sugar or honey to 3 quarts. IMO, raw honey would have more fuel(gluscose) than cooked honey but less than that of white sugar. White sugar considered the high octane of sugars for kombucha. Ed Kasper LAc. Licensed Acupuncturist & Herbalist Acupuncture is a jab well done www.HappyHerbalist.com Santa Cruz, CA. Honey Has Anyone tried making kombucha with honey instead of sugar? I am a beekeeper and have pleanty of honey...So naturally...That is my favorite sweetener. I want to try making kombucha with honey but don't want to waste my time if it doesn't work. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 HONEY makes fatter mushrooms and a distinctive sweet honey taste. A combination of Honey and Sugar is common. Harald Tietze recommends not to boil the honey—use raw honey and add only when the water has cooled and just warm enough to melt the honey. Ferment at 80 –85 F. May be beneficial for Diabetics. note: that raw honey has specific medicinal value. And is superior to pasteurized cooked honey. However there is a greater risk of botulism with raw honey vs. cooked honey. This risk is greater in children and especially babies that do not have their own immune system developed. Therefore are more at risk than adults whose immune systems are capable of dealing with invasion. The risk to the fermenting kombucha progressively lowers as the pH drops (ferments). Kombucha is considered anti pathogenic at pH 3.0 or below. Thus the possibility of mold striking a honey batch is greater than that of a sugar batch at least in the earlier stages. The same ratios have been quoted one cup of sugar or honey to 3 quarts. IMO, raw honey would have more fuel(gluscose) than cooked honey but less than that of white sugar. White sugar considered the high octane of sugars for kombucha. Ed Kasper LAc. Licensed Acupuncturist & Herbalist Acupuncture is a jab well done www.HappyHerbalist.com Santa Cruz, CA. Honey Has Anyone tried making kombucha with honey instead of sugar? I am a beekeeper and have pleanty of honey...So naturally...That is my favorite sweetener. I want to try making kombucha with honey but don't want to waste my time if it doesn't work. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2008 Report Share Posted February 23, 2008 Hello, just joined the group. Thank you for KT info venue...Hosted a kombucha brewing workshop today as a fundrasier. Couldn't help but notice that someone in recent posts mentioned using honey to brew KT, noting that the yeast love it. Honey has antibacterial properties, and as a brewer for 15 years, I have always noted repeated advice to more or less avoid using honey in KT brewing for this reason. The yeast may indeed love honey, as I do, but the all the bacteria's may perhaps not appreciate honey as much. Would like to look into specifically what bacterial organism comprise the scoby, and if indeed honey has any detrimental effect, or if the " no honey " advice is mere precaution. --------------------------------- Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2008 Report Share Posted February 23, 2008 Hello, just joined the group. Thank you for KT info venue...Hosted a kombucha brewing workshop today as a fundrasier. Couldn't help but notice that someone in recent posts mentioned using honey to brew KT, noting that the yeast love it. Honey has antibacterial properties, and as a brewer for 15 years, I have always noted repeated advice to more or less avoid using honey in KT brewing for this reason. The yeast may indeed love honey, as I do, but the all the bacteria's may perhaps not appreciate honey as much. Would like to look into specifically what bacterial organism comprise the scoby, and if indeed honey has any detrimental effect, or if the " no honey " advice is mere precaution. --------------------------------- Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2008 Report Share Posted February 23, 2008 My understanding is that honey is antibacterial at full strength but loses some of those properties when diluted as it would be in a batch of KT. I know a number of people who brew with varying amounts of honey and have no problem with it. Live and Love Well, Sandy On 2/23/08, Najma <najmahu@...> wrote: > Hello, just joined the group. Thank you for KT info venue...Hosted a > kombucha brewing workshop today as a fundrasier. Couldn't help but notice > that someone in recent posts mentioned using honey to brew KT, noting that > the yeast love it. Honey has antibacterial properties, and as a brewer for > 15 years, I have always noted repeated advice to more or less avoid using > honey in KT brewing for this reason. The yeast may indeed love honey, as I > do, but the all the bacteria's may perhaps not appreciate honey as much. > Would like to look into specifically what bacterial organism comprise the > scoby, and if indeed honey has any detrimental effect, or if the " no honey " > advice is mere precaution. > > > --------------------------------- > Never miss a thing. Make your homepage. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2008 Report Share Posted February 23, 2008 My understanding is that honey is antibacterial at full strength but loses some of those properties when diluted as it would be in a batch of KT. I know a number of people who brew with varying amounts of honey and have no problem with it. Live and Love Well, Sandy On 2/23/08, Najma <najmahu@...> wrote: > Hello, just joined the group. Thank you for KT info venue...Hosted a > kombucha brewing workshop today as a fundrasier. Couldn't help but notice > that someone in recent posts mentioned using honey to brew KT, noting that > the yeast love it. Honey has antibacterial properties, and as a brewer for > 15 years, I have always noted repeated advice to more or less avoid using > honey in KT brewing for this reason. The yeast may indeed love honey, as I > do, but the all the bacteria's may perhaps not appreciate honey as much. > Would like to look into specifically what bacterial organism comprise the > scoby, and if indeed honey has any detrimental effect, or if the " no honey " > advice is mere precaution. > > > --------------------------------- > Never miss a thing. Make your homepage. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2008 Report Share Posted February 23, 2008 Hi Najma, Pasteurized honey is available, in fact most honey is cooked unless it states that it is raw on the label. Cooked honey works fine for Kombucha if you like the taste. Peace, Love and Harmony, Bev -- In kombucha tea , Najma <najmahu@...> wrote: > > Hello, just joined the group. Thank you for KT info venue...Hosted a kombucha brewing workshop today as a fundrasier. Couldn't help but notice that someone in recent posts mentioned using honey to brew KT, noting that the yeast love it. Honey has antibacterial properties, and as a brewer for 15 years, I have always noted repeated advice to more or less avoid using honey in KT brewing for this reason. The yeast may indeed love honey, as I do, but the all the bacteria's may perhaps not appreciate honey as much. Would like to look into specifically what bacterial organism comprise the scoby, and if indeed honey has any detrimental effect, or if the " no honey " advice is mere precaution. > > > --------------------------------- > Never miss a thing. Make your homepage. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2008 Report Share Posted February 23, 2008 Hi Najma, Pasteurized honey is available, in fact most honey is cooked unless it states that it is raw on the label. Cooked honey works fine for Kombucha if you like the taste. Peace, Love and Harmony, Bev -- In kombucha tea , Najma <najmahu@...> wrote: > > Hello, just joined the group. Thank you for KT info venue...Hosted a kombucha brewing workshop today as a fundrasier. Couldn't help but notice that someone in recent posts mentioned using honey to brew KT, noting that the yeast love it. Honey has antibacterial properties, and as a brewer for 15 years, I have always noted repeated advice to more or less avoid using honey in KT brewing for this reason. The yeast may indeed love honey, as I do, but the all the bacteria's may perhaps not appreciate honey as much. Would like to look into specifically what bacterial organism comprise the scoby, and if indeed honey has any detrimental effect, or if the " no honey " advice is mere precaution. > > > --------------------------------- > Never miss a thing. Make your homepage. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2008 Report Share Posted February 23, 2008 Hello Bob and all, I am an ex commercial beekeeper, and I love the study of honey. Yes, pure honey is anti-bacterial, and is actually used for 3rd degree burn patients. Once diluted however, it is no longer so. The anti agents is the fact that it excludes air, and the high sugar content will not support growth. It also draws moisturt from the wound, so has to be replaced occasionally. I have made mead useing honey, and yes yeast love it, and if a person is not very clean and sanitary, he finds that bacteria also love it, and will end with a vat of vinegar. I also read somewhere, that the oldest recipe found to date for KT, was with elderberry's and honey. Can't remember where though. Cheers! > > > Has Anyone tried making kombucha with honey instead of sugar? > > I am a beekeeper and have pleanty of honey...So naturally...That is my > favorite sweetener. I want to try making kombucha with honey but don't > want to waste my time if it doesn't work. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2008 Report Share Posted February 23, 2008 Hello Bob and all, I am an ex commercial beekeeper, and I love the study of honey. Yes, pure honey is anti-bacterial, and is actually used for 3rd degree burn patients. Once diluted however, it is no longer so. The anti agents is the fact that it excludes air, and the high sugar content will not support growth. It also draws moisturt from the wound, so has to be replaced occasionally. I have made mead useing honey, and yes yeast love it, and if a person is not very clean and sanitary, he finds that bacteria also love it, and will end with a vat of vinegar. I also read somewhere, that the oldest recipe found to date for KT, was with elderberry's and honey. Can't remember where though. Cheers! > > > Has Anyone tried making kombucha with honey instead of sugar? > > I am a beekeeper and have pleanty of honey...So naturally...That is my > favorite sweetener. I want to try making kombucha with honey but don't > want to waste my time if it doesn't work. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 Yes, but honey vinegar, cut with water by a very large ratio but to taste, is a wonderful drink, as is date vinegar. I recently got my hands on a bottle of honey vinegar via an SCA friend of mine, and it has been lovely as thirst quencher! Caitilin who has never had adverse effects making mead either ;-) On Sun, Feb 24, 2008 at 12:37 AM, mtnwalker2 <mtnwalker2@...> wrote: > Hello Bob and all, > > I am an ex commercial beekeeper, and I love the study of honey. Yes, > pure honey is anti-bacterial, and is actually used for 3rd degree burn > patients. Once diluted however, it is no longer so. The anti agents is > the fact that it excludes air, and the high sugar content will not > support growth. It also draws moisturt from the wound, so has to be > replaced occasionally. > > I have made mead useing honey, and yes yeast love it, and if a person > is not very clean and sanitary, he finds that bacteria also love it, > and will end with a vat of vinegar. > > I also read somewhere, that the oldest recipe found to date for KT, was > with elderberry's and honey. Can't remember where though. > > Cheers! > > > > > > > > > > Has Anyone tried making kombucha with honey instead of sugar? > > > > I am a beekeeper and have pleanty of honey...So naturally...That is > my > > favorite sweetener. I want to try making kombucha with honey but > don't > > want to waste my time if it doesn't work. > > > > > -- livejournal: http://wildchildcait.livejournal.com St drove the snakes out of Ireland. Caitilin drove them back! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 Hi, I make experimental kombucha with 15 to 20% of raw honey (i'm sure it is raw, I buy it from a friend) and I have no problem. The current fermentaition is the eighth with honey and I have no problem, there is a nice new scoby on the top and the taste is good. (in Belgium) 2008/2/23, Najma <najmahu@...>: > > Hello, just joined the group. Thank you for KT info venue...Hosted a kombucha brewing workshop today as a fundrasier. Couldn't help but notice that someone in recent posts mentioned using honey to brew KT, noting that the yeast love it. Honey has antibacterial properties, and as a brewer for 15 years, I have always noted repeated advice to more or less avoid using honey in KT brewing for this reason. The yeast may indeed love honey, as I do, but the all the bacteria's may perhaps not appreciate honey as much. Would like to look into specifically what bacterial organism comprise the scoby, and if indeed honey has any detrimental effect, or if the " no honey " advice is mere precaution. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 Hi , Thank you for that information about honey. I have often wondered and worried about using it. Now we have the answer and can use it witha clear understanding, because we know why it is OK Be Well, Virginia D. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2009 Report Share Posted February 11, 2009 ________________________________ Sent: Wednesday, February 11, 2009 4:41:28 PM Subject: Honey Hi - how do I get a honey smell in a natural perfume? I am planning an oil-based (as opposed to an alcohol-based) blend. Honey myrtle of course is too rare and expensive and I would think that honey itself would spoil and/or stain. Thanks, Jill I read that beeswax absolute has a wonderful honey smell also, genet (broom) absolute is saide to have a honey-floral, tea herbal, hay like smell. I haven't smelled either yet, but I am going to order both in about a week. Their description suits my purposes. I hope this helps! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2009 Report Share Posted February 11, 2009 From: Jill jmorrissey111@... Hi - how do I get a honey smell in a natural perfume? I am planning an oil-based (as opposed to an alcohol-based) blend. Honey myrtle of course is too rare and expensive and I would think that honey itself would spoil and/or stain. Thanks, Jill  Correct me if I'm wrong, but isn't honey the only food that doesn't spoil? I should think you could just use a honey tincture. I've used real honey in some of my soaps and it has worked out pretty well, however, that may not be the case for what you are trying to accomplish. There is that sticky factor.  Art washes away from the soul the dust of everyday life. Pablo Picasso http://www.myspace.com/violahowlhttp://-Widmaier.imagekind.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2009 Report Share Posted February 11, 2009 > Hi - how do I get a honey smell in a natural perfume? Beeswax absolute? I've not worked with it, but it's on my shopping list (getting longer by the day!). Said to give a honey note to blends. HTH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2009 Report Share Posted February 12, 2009 > > Hi - how do I get a honey smell in a natural perfume? I am planning > an oil-based (as opposed to an alcohol-based) blend. Honey myrtle of > course is too rare and expensive and I would think that honey itself > would spoil and/or stain. > > Thanks, > Jill > I'll keep you posted on my experiments. I'm currently tincturing 'bee goo' and will see if once I evapourate off the alcohol if it will blend with other oils. Also, I did purchase Beeswax Absolute from Eden Botanicals, but have not used it yet. Greyson Manna Oils Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2009 Report Share Posted February 12, 2009 > > Hi - how do I get a honey smell in a natural perfume? I am planning > an oil-based (as opposed to an alcohol-based) blend. Honey myrtle of > course is too rare and expensive and I would think that honey itself > would spoil and/or stain. > > Thanks, > Jill > I'll keep you posted on my experiments. I'm currently tincturing 'bee goo' and will see if once I evapourate off the alcohol if it will blend with other oils. Also, I did purchase Beeswax Absolute from Eden Botanicals, but have not used it yet. Greyson Manna Oils Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2009 Report Share Posted February 12, 2009 ________________________________ > > > Sent: Wednesday, February 11, 2009 4:41:28 PM > Subject: Honey > > Hi - how do I get a honey smell in a natural perfume? I am planning > an oil-based (as opposed to an alcohol-based) blend. Honey myrtle of > course is too rare and expensive and I would think that honey itself > would spoil and/or stain. > > Thanks, > Jill > > I read that beeswax absolute has a wonderful honey smell also, genet (broom) absolute is saide to have a honey-floral, tea herbal, hay like smell. I haven't smelled either yet, but I am going to order both in about a week. Their description suits my purposes. I hope this helps! > Hi Jill, I have an ounce of beeswax absolute and it has lasted forever! The scent is a mixture of lovely fresh sweet unrefined beeswax and honey. It's not a straight honey scent. However, it is very solid and sticky even with a hot water bath, so I have mine sitting in alcohol and draw some off from time to time replacing with new alcohol. Regular honey is water based so infusing it in oil will not impart an scent for an oil based perfume. It blends with soap because the water and oil emulsify due to the saponification process. Magnolia Absolute (Michelia Alba) and Golden Champaka CO2 (Michelia champaca) both have some exotic floral tea and honey notes. Perhaps you could play around with some Vanilla CO2 and these notes to get a floral honey blend! My Skin Soap Studio http://www.myskinsoapstudio.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2009 Report Share Posted February 12, 2009 ________________________________ > > > Sent: Wednesday, February 11, 2009 4:41:28 PM > Subject: Honey > > Hi - how do I get a honey smell in a natural perfume? I am planning > an oil-based (as opposed to an alcohol-based) blend. Honey myrtle of > course is too rare and expensive and I would think that honey itself > would spoil and/or stain. > > Thanks, > Jill > > I read that beeswax absolute has a wonderful honey smell also, genet (broom) absolute is saide to have a honey-floral, tea herbal, hay like smell. I haven't smelled either yet, but I am going to order both in about a week. Their description suits my purposes. I hope this helps! > Hi Jill, I have an ounce of beeswax absolute and it has lasted forever! The scent is a mixture of lovely fresh sweet unrefined beeswax and honey. It's not a straight honey scent. However, it is very solid and sticky even with a hot water bath, so I have mine sitting in alcohol and draw some off from time to time replacing with new alcohol. Regular honey is water based so infusing it in oil will not impart an scent for an oil based perfume. It blends with soap because the water and oil emulsify due to the saponification process. Magnolia Absolute (Michelia Alba) and Golden Champaka CO2 (Michelia champaca) both have some exotic floral tea and honey notes. Perhaps you could play around with some Vanilla CO2 and these notes to get a floral honey blend! My Skin Soap Studio http://www.myskinsoapstudio.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2009 Report Share Posted February 12, 2009 > > I should think you could just use a honey tincture. I've used real honey in some of my soaps and it has worked out pretty well, however, that may not be the case for what you are trying to accomplish. > > There is that sticky factor. > > > Â I tried to tincture honey a couple of years ago. The honey dissolved perfectly into the alcohol and made a really sticky, very strong hooch. I've had it sitting in its little bottle ever since, wondering what I should do with it. Cut it with 4-6 times its amount of water, or use it in some other beverage application, or, well I just don't know. It sure isn't usable now as a perfume ingredient, or as anything I'd consume internally. I've thought of adding it to a batch of soap, but I'm not sure about that because of the high alcohol content. Andrine Quote Link to comment Share on other sites More sharing options...
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