RE: Raised sugar level

[Guest guest]

The only thing I could think of would be that the tea didn't brew long

enough and break down all the sugar. I would say that the tea needed to

brew longer than what you brewed it for.

I'm sure others could lead you to online documents. But its my learning

that the tea uses the sugar and the longer the tea 'works' the more sugar it

uses.

Chris

Raised sugar level

I took a scoby and some tea to my cousins to try. The 2 oz's he drank

raised his sugar level. Any suggestions?

[Guest guest]

Yes, I use 600 mg Alpha Lipoic Acid to compensate for that. Or you could go

for a 15 minute walk after drinking KT because exercise has an insulin-like

effect. However, most diabetic folks just let their KT turn to vinegar, and

do the burner test to see when it's gone (drop a few KT drops on a hot

electric burner on the stove. No sweet smell in the KT smoke means no

sugar.)

Raised sugar level

>I took a scoby and some tea to my cousins to try. The 2 oz's he drank

> raised his sugar level. Any suggestions?

>

>

>

>

>

>

[Guest guest]

Stanley wrote:

>The only thing I could think of would be that the tea didn't brew long

>enough and break down all the sugar. I would say that the tea needed to

>brew longer than what you brewed it for. [snip]

>

I'm still confused by this. Even when you brew it for a long time it

still has a bit of a pleasant sweet taste (especially if you let it sit

a few days after bottling). I had assumed this was from the glucose

and/or frutose that remained.

So, someone please set me straight.. .is it:

1. Sucrose breaks down completely into glucose, fructose, etc. some

acids are formed. Some of these new sugars remain; OR

2. Sucrose breaks down into glucose, fructose, etc and they are all

converted completely into acids, etc. Absolutely no sugar remains.

and... if there are other sugars like glucose remaining, is it ok for

diabetics? Because they always measure glucose levels so I had thought

that glucose was bad also to intake.

I know fructose is not quite as bad as sucrose for them because fructose

is a mirror image or something of sucrose, from what I read. And is

unusable until converted into sucrose? by the liver. So I always thought

it was funny that the kombucha organisms are converting sucrose

(something your body can use) into fructose (something your body can't

use immediately) which is then converted back into sucrose by the liver.

[please note that my memory is foggy on this subject and I think it is

sucrose that the fructose gets converted to by the liver, but I am not

entirely sure... it might be another sugar. But I think it is sucrose]

michael.

[Guest guest]

white table sugar breaks down into glucose and fructose. The

glucose gets used but a percentage of the fructose remains.

On an empty stomach the fructose crosses into the blood

stream without a date and may go crazy elevating one's

levels.

Ed Kasper LAc. Licensed Acupuncturist & Herbalist

Acupuncture is a jab well done

www.HappyHerbalist.com Santa Cruz, CA.

[Guest guest]

No Ed, I've had that happen even when I take KT with meals. When you are

sensitive to sugar, you are sensitive to sugar period. Seems to be epidemic

in our time.

RE: Raised sugar level

> white table sugar breaks down into glucose and fructose. The

> glucose gets used but a percentage of the fructose remains.

> On an empty stomach the fructose crosses into the blood

> stream without a date and may go crazy elevating one's

> levels.

>

> Ed Kasper LAc. Licensed Acupuncturist & Herbalist

> Acupuncture is a jab well done

> www.HappyHerbalist.com Santa Cruz, CA.

>

>

>

>

>

>

[Guest guest]

As one of those who is " sensitive to sugar " I have found that if I let my KT

brew until it is predominantly tart and not sweet, I have no problem with it.

Through the spring, here in Dallas I have been letting it go for 21 days or so.

Tim

CM Ross <cmross@...> wrote:

No Ed, I've had that happen even when I take KT with meals. When you are

sensitive to sugar, you are sensitive to sugar period. Seems to be epidemic

in our time.

[Guest guest]

Update from

My cousin emailed me thin information on her hubby this morning.

Yes he does have diabetes, not to the extent that he takes

injections. It's controlled through what he eats and exercise.

How long should she let the tea set so his sugar level does not raise?

The batch I took them to start with had set 7 days.

> I took a scoby and some tea to my cousins to try. The 2 oz's he

drank

> raised his sugar level. Any suggestions?

[Guest guest]

At least 2 weeks, more like 3. Depends on the temperature.

Re: Raised sugar level

> Update from

> My cousin emailed me thin information on her hubby this morning.

>

> Yes he does have diabetes, not to the extent that he takes

> injections. It's controlled through what he eats and exercise.

>

> How long should she let the tea set so his sugar level does not raise?

>

> The batch I took them to start with had set 7 days.

>

>

>

>> I took a scoby and some tea to my cousins to try. The 2 oz's he

> drank

>> raised his sugar level. Any suggestions?

>

>

>

>

>

>

[Guest guest]

If my memory is correct all kombucha ferments contain some

fructose even when fermented for 30+ days.

Generally along the lines of whole foods versus refined

foods, i.e. white sugar. Natural sugar that is say sugar

that is in an apple does not produce the severity of spikes

in blood sugar levels as does the same amount of sugar in

refined sugar when consumed, because those spikes are

tempered by the wholeness (stuff) in say the apple where

refined sugar is simply too raw or unadulterated energy.

Therefore IMO, KT on an empty stomach produces slightly

different effects than KT on a full stomach. Fructose is

believed to be absorbed into the gastro-intestinal tract

more slowly than glucose, and does not require insulin for

entry into the liver. The absorbability of fructose (and

spikes) therefore is time dependent upon the peristalses

(GI transit time) of the individual. Since not all food is

absorbed equally - equal time to each food category and

peristalses is limited, in a full stomach chances of

fructose being completed assimilated (spiking) is minimal.

Another idea to avoid those spikes is to use Dextrose

(D-Gluscose)instead of white sugar. One nice advantage is

that dextrose does not become as bitter from long ferments

without sacrificing the taste (bitterness related). Dextrose

also reduces the activity of the yeasts and helps balance

the KT brew from an over yeasty or foul taste. [Depends upon

your particular Yeasts/bacteria balance]. Dextrose produces

higher ratios of gluconic acids than fructose therefore one

may need less KT thereby reducing those spikes.

disadvantage is that the mushroom takes longer to developed

and does not produce the creamy smoothness of other sugars.

note: mushroom production is a indication of activity but

not essential to KT.

The sensitivity to sugar, as said seems to be

epidemic in our culture. I've had one report that even when

fermented for 30 days, one vegan, gained several pounds in

one month from two cups of KT daily. When he stopped the KT

completely he lost the weight. His opinion was no other

factors were implicated simply the KT.

IMO, for a " normal person " to experience spikes in blood

sugar levels from a 20 day fermented KT may indicate a

digestive/ assimilation problem.

Ed Kasper LAc. Licensed Acupuncturist & Herbalist

Acupuncture is a jab well done

www.HappyHerbalist.com Santa Cruz, CA.