Will the Real Kombucha Please Stand Up?

July 28, 2007

Hi Franz, Ed, and EveryOne,

Here is is an excerpt from the book " Kombucha - Healthy beverage and natural

Remedy from the Far East " by Guenther W. . Where you buy this book

See http://www.kombu.de/where.htm.

The " genuine " Kombucha culture

" Have I got the real Kombucha culture? Where do I get the right culture

From? " These are questions that bother a lot of people, and are forever

Cropping up.

To anticipate the answer right away: there is no one clear answer to this

Question. Reiss (1987) reduces it to the common denominator: " The precise

Combination of the component elements of individual Kombucha preparations

Can vary widely, so that it's not so much a case of " the " Kombucha

Culture, but of a great number of them. "

This view is confirmed by all the other authors. Lindner (1913 and 1917/

18) had already noticed that the composition of the individual cultures

Could be very different, particularly with regard to the yeasts.

And Valentin (1930), who experimented with a variety of different strains,

Says that the varying results of his researches taught him that there is a

Great variety in the individual culture colonies. He describes his results

In the following terms:

" At any rate it must be emphasized that the chemical processes in Kombucha

Cultures are dependent on the bacteria available. But it's not just from

The fermented products that one can tell commercially obtainable Kombucha

Cultures contain a variety of quite different strains of yeast and

Bacteria; even the symbiotic relationship of the individual varieties to

Each other varies greatly. "

Valentin (1928) even recommends chemists to raise a varieties of cultures

In order to be able to give their customers the appropriate culture to

Match the desired taste.

The Russian research scientist ova confirms in a thesis published in

1954 ( " Morphology of the tea fungus " ) that the actual composition of the

Symbiont varies according to geographical and climatic conditions, and

Depends on whatever types of wild yeasts and bacteria exist locally.

The variety of combinations forming the Kombucha culture can possibly be

Caused by differing growth of the individual constituents. Depending on

Which conditions of growth best suit which constituents of the culture, so

One sort develops better than another.

Because I considered the question of the " genuine " Kombucha culture to be

Very important, I consulted Professor Ulf Stahl of the Technical

University, Berlin (Microbiological Research Institute), who was known to

Me as an authority in the field of microbiology. Professor Stahl told me

That the opinion of the Microbiological Research Institute is that the

Kombucha culture is composed of Schizosaccharomyces pombe and Acetobacter

Xylinum.

These constituents are also given by authors worldwide. Dr. Maxim Bing

(1928) gives Bacterium xylinum and the tropical Pombe yeast, as well as

Bact. Xylonoides and gluconicum as constituents in pure cultures. The

First two are given a certain prominence.

Dr. Arauner (1929) confirms this: " The Kombucha culture is not a

Standardized thing, but a fungal consortium of Bacterium xylinum (former

Designation of Acetobacter xylinum) in symbiosis with Pombe yeast. "

Prof. Henneberg (1926 also mentions exactly the same combination in his

Handbook on fermentation bacteriology, and recommends pure cultures of

Both these constituents.

A pure or axenic culture consists of a single type of micro-organism. In

Bacteriology, often only the descendants of one single bacterium cell

(isolation of single-cell colonies) are referred to as a pure culture

(Schön, 1978).

When Prof. Henneberg recommends using pure cultures, he means by that

Nothing more than cultivating both constituent part - Bacterium xylinum

And the Pombe yeast - separately, and only then bringing them together.

Preparing the beverage at home, of course, one has to continue working

With the already combined constituents of the culture.

The sum up, one may say: The principal constituents Schizosaccharomyces

Pombe and Bacterium (Acetobacter) xylinum are both unhesitatingly attested

In the writings of the experts. An exception to this is Wiechowski (1928),

Who considers Bacterium gluconicum to be the principal bacterium and

Bacterium xylinum next in order of importance. Irrespective of these,

Other bacteria and yeasts are mentioned as being constituent elements,

Whose presence however varies.

Our opinions are like our watches.

Nobody's is exactly the same as

Anybody else's, and yet everyone

Believes their own to be right.

Gellert

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Peace, Love and Harmony,

Bev

Manna International: Kombucha Information and Resources

Kombucha Drops - Convenient, Safe, Effective, Easy to use.

http://KMI.mannainternational.com

Manna Green & White Tea Extract - Liquid Green & White Tea Extract

http://GTE.mannainternational.com

All products made and bottled in glass

100% Certified Organic Ingredients

July 28, 2007

Bev

Thank you for this uber-informative post. What strikes me however, is the amount

of research that was been conducted in the early part of the century on KT. We

tend to see the early medical studies as " Stone Age " whereas it looks like they

were further along the past of true health rather than the current medical

orthodoxies of masking/alleviating symptoms...

Thank you again and if someone here has some extra-fizz-producing SCOBYs, let me

please know..

Frantz

*~ OM ~* <OM@...> wrote: Hi Franz, Ed,

and EveryOne,

Here is is an excerpt from the book " Kombucha - Healthy beverage and natural

Remedy from the Far East " by Guenther W. . Where you buy this book

See http://www.kombu.de/where.htm.

The " genuine " Kombucha culture

" Have I got the real Kombucha culture? Where do I get the right culture

From? " These are questions that bother a lot of people, and are forever

Cropping up.

To anticipate the answer right away: there is no one clear answer to this

Question. Reiss (1987) reduces it to the common denominator: " The precise

Combination of the component elements of individual Kombucha preparations

Can vary widely, so that it's not so much a case of " the " Kombucha

Culture, but of a great number of them. "

This view is confirmed by all the other authors. Lindner (1913 and 1917/

18) had already noticed that the composition of the individual cultures

Could be very different, particularly with regard to the yeasts.

And Valentin (1930), who experimented with a variety of different strains,

Says that the varying results of his researches taught him that there is a

Great variety in the individual culture colonies. He describes his results

In the following terms:

" At any rate it must be emphasized that the chemical processes in Kombucha

Cultures are dependent on the bacteria available. But it's not just from

The fermented products that one can tell commercially obtainable Kombucha

Cultures contain a variety of quite different strains of yeast and

Bacteria; even the symbiotic relationship of the individual varieties to

Each other varies greatly. "

Valentin (1928) even recommends chemists to raise a varieties of cultures

In order to be able to give their customers the appropriate culture to

Match the desired taste.

The Russian research scientist ova confirms in a thesis published in

1954 ( " Morphology of the tea fungus " ) that the actual composition of the

Symbiont varies according to geographical and climatic conditions, and

Depends on whatever types of wild yeasts and bacteria exist locally.

The variety of combinations forming the Kombucha culture can possibly be

Caused by differing growth of the individual constituents. Depending on

Which conditions of growth best suit which constituents of the culture, so

One sort develops better than another.

Because I considered the question of the " genuine " Kombucha culture to be

Very important, I consulted Professor Ulf Stahl of the Technical

University, Berlin (Microbiological Research Institute), who was known to

Me as an authority in the field of microbiology. Professor Stahl told me

That the opinion of the Microbiological Research Institute is that the

Kombucha culture is composed of Schizosaccharomyces pombe and Acetobacter

Xylinum.

These constituents are also given by authors worldwide. Dr. Maxim Bing

(1928) gives Bacterium xylinum and the tropical Pombe yeast, as well as

Bact. Xylonoides and gluconicum as constituents in pure cultures. The

First two are given a certain prominence.

Dr. Arauner (1929) confirms this: " The Kombucha culture is not a

Standardized thing, but a fungal consortium of Bacterium xylinum (former

Designation of Acetobacter xylinum) in symbiosis with Pombe yeast. "

Prof. Henneberg (1926 also mentions exactly the same combination in his

Handbook on fermentation bacteriology, and recommends pure cultures of

Both these constituents.

A pure or axenic culture consists of a single type of micro-organism. In

Bacteriology, often only the descendants of one single bacterium cell

(isolation of single-cell colonies) are referred to as a pure culture

(Schön, 1978).

When Prof. Henneberg recommends using pure cultures, he means by that

Nothing more than cultivating both constituent part - Bacterium xylinum

And the Pombe yeast - separately, and only then bringing them together.

Preparing the beverage at home, of course, one has to continue working

With the already combined constituents of the culture.

The sum up, one may say: The principal constituents Schizosaccharomyces

Pombe and Bacterium (Acetobacter) xylinum are both unhesitatingly attested

In the writings of the experts. An exception to this is Wiechowski (1928),

Who considers Bacterium gluconicum to be the principal bacterium and

Bacterium xylinum next in order of importance. Irrespective of these,

Other bacteria and yeasts are mentioned as being constituent elements,

Whose presence however varies.

Our opinions are like our watches.

Nobody's is exactly the same as

Anybody else's, and yet everyone

Believes their own to be right.

Gellert

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Peace, Love and Harmony,

Bev

Manna International: Kombucha Information and Resources

Kombucha Drops - Convenient, Safe, Effective, Easy to use.

http://KMI.mannainternational.com

Manna Green & White Tea Extract - Liquid Green & White Tea Extract

http://GTE.mannainternational.com

All products made and bottled in glass

100% Certified Organic Ingredients

July 29, 2007

Bragg Apple Cider Vinegar pH = 3.075

Concentration/Strength = 63 grain

Acetic Acid = 5.14 %

Potassium = 24mg/Tbsp. <2% DRV / RD

http://www.bragg.com/products/applecidervinegar.html

The difference between Kombucha Tea and Apple Cider Vinegar is that Kombucha

has Gluconic Acid and ACV doesn't.

www.kombucha-research.com

There have been numerous postings on this list of people that have started

their kombucha from raw vinegar, sugar and tea, and are very satisfied with

the results...

There is no reason not to think that GT kombucha is not kombucha because he

says it is kombucha.

But there it is a reasonable question as to how his bacteria is different,

his yeasts is different, his brewing method is different, his results are

different yet produce the same ...?

People are free to draw their own conclusions and values, as they should.

A few months ago (on this list) I offered to have other people's home-brewed

kombucha tested. The offer was extended to those that were doing longer

ferments, with lower temperatures. Quite a few people responded but no one

sent me their kombucha. Except one, who happened to have gotten their

original kombucha from me. I had about a dozen tests done, at the same lab

that Roussin was associated with, so the lab is familiar with

kombucha testing. The testing cost me close to $2,000.

The more I discover about kombucha, the more I discover I don't know.

Peace

Remembering Bob , (one fine kombucha-fella, RIP) who always said

" the best kombucha is the one you drink "

Ed Kasper LAc. & family

www.HappyHerbalist.com

.............................................................

Re: Growing a full SCOBY from bottled KT.

Posted by: " yoganandaom " OM@... yoganandaom

Sat Jul 28, 2007 2:45 pm (PST)

-Sorry folks,

Acetic acid is found in many types of vinegars such as wine vinegar,

and Kombucha, but Apple Cider Vinegar contains Malic acid.....not

found in Kombucha.

Happy Healthy Brewing EveryOne,

Bev

July 29, 2007

Hi Franz,

I agree with you, there are some very interesting studies about

Kombucha in Guenther s' Kombucha book and some other books still

available to us.

Kombucha has been used for burns, bandages, and lots of other uses

beside making tea. It is an incredible healing substance and we are

all so very fortunate to have it in our lives.

Peace, Love and Harmony,

Bev

Hi Franz,

Ed, and EveryOne,

>

> Here is is an excerpt from the book " Kombucha - Healthy beverage

and natural

> Remedy from the Far East " by Guenther W. . Where you buy this

book

> See http://www.kombu.de/where.htm.

>

> The " genuine " Kombucha culture

>

> " Have I got the real Kombucha culture? Where do I get the right

culture

> From? " These are questions that bother a lot of people, and are

forever

> Cropping up.

>

> To anticipate the answer right away: there is no one clear answer

to this

> Question. Reiss (1987) reduces it to the common denominator: " The

precise

> Combination of the component elements of individual Kombucha

preparations

> Can vary widely, so that it's not so much a case of " the " Kombucha

> Culture, but of a great number of them. "

>

> This view is confirmed by all the other authors. Lindner (1913 and

1917/

> 18) had already noticed that the composition of the individual

cultures

> Could be very different, particularly with regard to the yeasts.

>

> And Valentin (1930), who experimented with a variety of different

strains,

> Says that the varying results of his researches taught him that

there is a

> Great variety in the individual culture colonies. He describes his

results

> In the following terms:

>

> " At any rate it must be emphasized that the chemical processes in

Kombucha

> Cultures are dependent on the bacteria available. But it's not just

from

> The fermented products that one can tell commercially obtainable

Kombucha

> Cultures contain a variety of quite different strains of yeast and

> Bacteria; even the symbiotic relationship of the individual

varieties to

> Each other varies greatly. "

>

> Valentin (1928) even recommends chemists to raise a varieties of

cultures

> In order to be able to give their customers the appropriate culture to

> Match the desired taste.

> The Russian research scientist ova confirms in a thesis

published in

> 1954 ( " Morphology of the tea fungus " ) that the actual composition

of the

> Symbiont varies according to geographical and climatic conditions, and

> Depends on whatever types of wild yeasts and bacteria exist locally.

>

> The variety of combinations forming the Kombucha culture can

possibly be

> Caused by differing growth of the individual constituents.

Depending on

> Which conditions of growth best suit which constituents of the

culture, so

> One sort develops better than another.

>

> Because I considered the question of the " genuine " Kombucha culture

to be

> Very important, I consulted Professor Ulf Stahl of the Technical

> University, Berlin (Microbiological Research Institute), who was

known to

> Me as an authority in the field of microbiology. Professor Stahl

told me

> That the opinion of the Microbiological Research Institute is that the

> Kombucha culture is composed of Schizosaccharomyces pombe and

Acetobacter

> Xylinum.

>

> These constituents are also given by authors worldwide. Dr. Maxim Bing

> (1928) gives Bacterium xylinum and the tropical Pombe yeast, as

well as

> Bact. Xylonoides and gluconicum as constituents in pure cultures. The

> First two are given a certain prominence.

>

> Dr. Arauner (1929) confirms this: " The Kombucha culture is not a

> Standardized thing, but a fungal consortium of Bacterium xylinum

(former

> Designation of Acetobacter xylinum) in symbiosis with Pombe yeast. "

>

> Prof. Henneberg (1926 also mentions exactly the same combination

in his

> Handbook on fermentation bacteriology, and recommends pure cultures of

> Both these constituents.

>

> A pure or axenic culture consists of a single type of

micro-organism. In

> Bacteriology, often only the descendants of one single bacterium cell

> (isolation of single-cell colonies) are referred to as a pure culture

> (Schön, 1978).

>

> When Prof. Henneberg recommends using pure cultures, he means by that

> Nothing more than cultivating both constituent part - Bacterium

xylinum

> And the Pombe yeast - separately, and only then bringing them

together.

> Preparing the beverage at home, of course, one has to continue working

> With the already combined constituents of the culture.

>

> The sum up, one may say: The principal constituents

Schizosaccharomyces

> Pombe and Bacterium (Acetobacter) xylinum are both unhesitatingly

attested

> In the writings of the experts. An exception to this is Wiechowski

(1928),

> Who considers Bacterium gluconicum to be the principal bacterium and

> Bacterium xylinum next in order of importance. Irrespective of these,

> Other bacteria and yeasts are mentioned as being constituent elements,

> Whose presence however varies.

>

> Our opinions are like our watches.

> Nobody's is exactly the same as

> Anybody else's, and yet everyone

> Believes their own to be right.

> Gellert

> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

> Peace, Love and Harmony,

> Bev

> Manna International: Kombucha Information and Resources

> Kombucha Drops - Convenient, Safe, Effective, Easy to use.

> http://KMI.mannainternational.com

> Manna Green & White Tea Extract - Liquid Green & White Tea Extract

> http://GTE.mannainternational.com

> All products made and bottled in glass

> 100% Certified Organic Ingredients

>

July 29, 2007

Hi Franz,

I agree with you, there are some very interesting studies about

Kombucha in Guenther s' Kombucha book and some other books still

available to us.

Kombucha has been used for burns, bandages, and lots of other uses

beside making tea. It is an incredible healing substance and we are

all so very fortunate to have it in our lives.

Peace, Love and Harmony,

Bev

Hi Franz,

Ed, and EveryOne,

>

> Here is is an excerpt from the book " Kombucha - Healthy beverage

and natural

> Remedy from the Far East " by Guenther W. . Where you buy this

book

> See http://www.kombu.de/where.htm.

>

> The " genuine " Kombucha culture

>

> " Have I got the real Kombucha culture? Where do I get the right

culture

> From? " These are questions that bother a lot of people, and are

forever

> Cropping up.

>

> To anticipate the answer right away: there is no one clear answer

to this

> Question. Reiss (1987) reduces it to the common denominator: " The

precise

> Combination of the component elements of individual Kombucha

preparations

> Can vary widely, so that it's not so much a case of " the " Kombucha

> Culture, but of a great number of them. "

>

> This view is confirmed by all the other authors. Lindner (1913 and

1917/

> 18) had already noticed that the composition of the individual

cultures

> Could be very different, particularly with regard to the yeasts.

>

> And Valentin (1930), who experimented with a variety of different

strains,

> Says that the varying results of his researches taught him that

there is a

> Great variety in the individual culture colonies. He describes his

results

> In the following terms:

>

> " At any rate it must be emphasized that the chemical processes in

Kombucha

> Cultures are dependent on the bacteria available. But it's not just

from

> The fermented products that one can tell commercially obtainable

Kombucha

> Cultures contain a variety of quite different strains of yeast and

> Bacteria; even the symbiotic relationship of the individual

varieties to

> Each other varies greatly. "

>

> Valentin (1928) even recommends chemists to raise a varieties of

cultures

> In order to be able to give their customers the appropriate culture to

> Match the desired taste.

> The Russian research scientist ova confirms in a thesis

published in

> 1954 ( " Morphology of the tea fungus " ) that the actual composition

of the

> Symbiont varies according to geographical and climatic conditions, and

> Depends on whatever types of wild yeasts and bacteria exist locally.

>

> The variety of combinations forming the Kombucha culture can

possibly be

> Caused by differing growth of the individual constituents.

Depending on

> Which conditions of growth best suit which constituents of the

culture, so

> One sort develops better than another.

>

> Because I considered the question of the " genuine " Kombucha culture

to be

> Very important, I consulted Professor Ulf Stahl of the Technical

> University, Berlin (Microbiological Research Institute), who was

known to

> Me as an authority in the field of microbiology. Professor Stahl

told me

> That the opinion of the Microbiological Research Institute is that the

> Kombucha culture is composed of Schizosaccharomyces pombe and

Acetobacter

> Xylinum.

>

> These constituents are also given by authors worldwide. Dr. Maxim Bing

> (1928) gives Bacterium xylinum and the tropical Pombe yeast, as

well as

> Bact. Xylonoides and gluconicum as constituents in pure cultures. The

> First two are given a certain prominence.

>

> Dr. Arauner (1929) confirms this: " The Kombucha culture is not a

> Standardized thing, but a fungal consortium of Bacterium xylinum

(former

> Designation of Acetobacter xylinum) in symbiosis with Pombe yeast. "

>

> Prof. Henneberg (1926 also mentions exactly the same combination

in his

> Handbook on fermentation bacteriology, and recommends pure cultures of

> Both these constituents.

>

> A pure or axenic culture consists of a single type of

micro-organism. In

> Bacteriology, often only the descendants of one single bacterium cell

> (isolation of single-cell colonies) are referred to as a pure culture

> (Schön, 1978).

>

> When Prof. Henneberg recommends using pure cultures, he means by that

> Nothing more than cultivating both constituent part - Bacterium

xylinum

> And the Pombe yeast - separately, and only then bringing them

together.

> Preparing the beverage at home, of course, one has to continue working

> With the already combined constituents of the culture.

>

> The sum up, one may say: The principal constituents

Schizosaccharomyces

> Pombe and Bacterium (Acetobacter) xylinum are both unhesitatingly

attested

> In the writings of the experts. An exception to this is Wiechowski

(1928),

> Who considers Bacterium gluconicum to be the principal bacterium and

> Bacterium xylinum next in order of importance. Irrespective of these,

> Other bacteria and yeasts are mentioned as being constituent elements,

> Whose presence however varies.

>

> Our opinions are like our watches.

> Nobody's is exactly the same as

> Anybody else's, and yet everyone

> Believes their own to be right.

> Gellert

> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

> Peace, Love and Harmony,

> Bev

> Manna International: Kombucha Information and Resources

> Kombucha Drops - Convenient, Safe, Effective, Easy to use.

> http://KMI.mannainternational.com

> Manna Green & White Tea Extract - Liquid Green & White Tea Extract

> http://GTE.mannainternational.com

> All products made and bottled in glass

> 100% Certified Organic Ingredients

>

July 29, 2007

Hi Ed,

You wrote:

" There have been numerous postings on this list of people that have

started their kombucha from raw vinegar, sugar and tea, and are very

satisfied with the results.. " .

To my knowledge, _having read most of the posts to the list from 1995

to 2007, from the time when Colleen was list owner, then Bob, then

myself,- it has _never_ been recommended on this list to start your

Kombucha with raw apple cider, sugar and tea! It has always been

recommended that one use pasteurized vinegar as starter, and that,

only if Kombucha tea itself is not available.

It has also always been stated on this list that you must have

Kombucha to get Kombucha! You need either a Kombucha Colony or

Kombucha tea or preferably both in order to make Kombucha.

What lab tests did you have done and what were the results?

If you are going to keep questioning whether or not GT Kombucha is

real kombucha over and over again on this list, it would seem that is

one of the things you could have tested at the lab. Until we have lab

results, none of us really knows for sure and unless our Kombucha has

been lab tested, as mine was, we take it on faith that what we have

and share is Kombucha. If you can prove that GT is not Kombucha fine

otherwise we have no more reason to doubt it than any other kombucha

and no reason to upset people who start their Kombucha with GT KT.

To Your Health!

Peace, Love and Harmony,

Bev

-

-- In kombucha tea , " Happy Herbalist " <eddy@...>

wrote:

>

> Bragg Apple Cider Vinegar pH = 3.075

> Concentration/Strength = 63 grain

> Acetic Acid = 5.14 %

> Potassium = 24mg/Tbsp. <2% DRV / RD

> http://www.bragg.com/products/applecidervinegar.html

>

> The difference between Kombucha Tea and Apple Cider Vinegar is that

Kombucha

> has Gluconic Acid and ACV doesn't.

> www.kombucha-research.com

>

> There have been numerous postings on this list of people that have

started

> their kombucha from raw vinegar, sugar and tea, and are very

satisfied with

> the results...

>

> There is no reason not to think that GT kombucha is not kombucha

because he

> says it is kombucha.

> But there it is a reasonable question as to how his bacteria is

different,

> his yeasts is different, his brewing method is different, his

results are

> different yet produce the same ...?

>

> People are free to draw their own conclusions and values, as they

should.

>

> A few months ago (on this list) I offered to have other people's

home-brewed

> kombucha tested. The offer was extended to those that were doing longer

> ferments, with lower temperatures. Quite a few people responded but

no one

> sent me their kombucha. Except one, who happened to have gotten their

> original kombucha from me. I had about a dozen tests done, at the

same lab

> that Roussin was associated with, so the lab is familiar with

> kombucha testing. The testing cost me close to $2,000.

>

> The more I discover about kombucha, the more I discover I don't know.

>

> Peace

> Remembering Bob , (one fine kombucha-fella, RIP) who always

said

> " the best kombucha is the one you drink "

>

> Ed Kasper LAc. & family

> www.HappyHerbalist.com

>

> ............................................................

> Re: Growing a full SCOBY from bottled KT.

> Posted by: " yoganandaom " OM@... yoganandaom

> Sat Jul 28, 2007 2:45 pm (PST)

> -Sorry folks,

>

> Acetic acid is found in many types of vinegars such as wine vinegar,

> and Kombucha, but Apple Cider Vinegar contains Malic acid.....not

> found in Kombucha.

>

> Happy Healthy Brewing EveryOne,

> Bev

>

July 29, 2007

If I tested GT and found

..... what he has on his label, what would that prove.

You can and will find those same ingredients combined in Grainfields, in

apple cider vinegar, some wines, and in many lacto-ferments.

That does not mean it is not kombucha.

But it does not mean it is kombucha either.

Two questions I am asking.

1. How can one use the same yeasts and the same bacteria and come up

with a different product ? As in Apple Cider Vinegar and Kombucha Tea.

2. How can one use different yeasts and different bacteria and come up

with the same product ? As in GT's and Kombucha.

Is it the recipe?

or the fermentation process?

or the use of TEA (camellia sinensis) as opposed to fruits, vegatabales

or grains.

- Guenther , Harald Tietze and others indicate that other herbs may

be used in place of TEA. Many folks on this list use rooibos and yerba

mata, et al and claim excellent results.

I ask over and over as I get the same answer " ... faith... "

and yes, we do have ours tested

http://tinyurl.com/36hfq3 <http://tinyurl.com/36hfq3>

Again, as I have said before, this is not directed at GT. It is directed

at his label and the process. Does anybody care that he allows for a 30

day ferment and that you should drink at leasts 16 oz a day and he

drinks a gallon a day (claimed on his web site). No probelms ever. If

you and others tell people its OK, its good for you and they let theirs

go for 30 days, and drink 16+ oz every day - becasuse they want those

benefits as claimed on his bottle, I say your results are going to be

different.

Peace

Ed Kasper LAc. & family

www.HappyHerbalist.com <http://www.HappyHerbalist.com>

......................

>

> Hi Ed,

<<snipped .....

> What lab tests did you have done and what were the results?

>

> If you are going to keep questioning whether or not GT Kombucha is

> real kombucha over and over again on this list, it would seem that is

> one of the things you could have tested at the lab. Until we have lab

> results, none of us really knows for sure and unless our Kombucha has

> been lab tested, as mine was, we take it on faith that what we have

> and share is Kombucha. If you can prove that GT is not Kombucha fine

> otherwise we have no more reason to doubt it than any other kombucha

> and no reason to upset people who start their Kombucha with GT KT.

>

> To Your Health!

>

> Peace, Love and Harmony,

> Bev

July 29, 2007