KT, length of fermentation, and yeast infections?

[Guest guest]

Hi,

Replying to the suggestion to drink the more acidic KT for a yeast infection.

Does that mean that drinking the regular KT will feed the infection rather than

help cure it, or the vinegary KT will just help faster? I guess this is related

to diabetics drinking KT too, because there is still a significant amount of

sugar left, I have read, in young KT, say 7-8 day ferment, or even 10 day

ferment?

And if drinking the more acidic KT is better for yeast infections, then what

about this?

6.35 Are any components in Kombucha Tea lost during lengthy fermentation times?

R. Roussin, author of the Research Paper " Analyses of Kombucha Ferments:

Report on Growers " says : " The common ferment will have everything in balance at

around 7 or 8 days, after that you lose many of the benefits to excess oxidation

and conversion. When it tastes good, it is good. There are no less than 30

compounds produced by this ferment, and many of those are transitory. You want

to drink this ferment when it's drinkable, otherwise several compounds have been

fermented out. "

I had heard before that during the second fermentation is when you get more

benefits. I guess this differs from the time that it is fermenting with the

scoby? So, with scoby, fermenting too long causes loss of benefits? and

without scoby, a second fermentation increases the benefits?

P.S. I don't like my KT vinegary as a beverage.

~nita

I am now an affiliate of ErgoBaby. Click on the link below to purchase the Best

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[Guest guest]

Hi, Nita, the sugars get converted in brewing, like in riped bananas. Maybe not

as bad as sugars would be.. I usually ferment for 10-13 days.. Peace,Jahjet

> Hi,

> Replying to the suggestion to drink the more acidic KT for a yeast infection.

Does that mean that drinking the regular KT will feed the infection rather than

help cure it, or the vinegary KT will just help faster? I guess this is related

to diabetics drinking KT too, because there is still a significant amount of

sugar left, I have read, in young KT, say 7-8 day ferment, or even 10 day

ferment?

> And if drinking the more acidic KT is better for yeast infections, then what

about this?

> 6.35 Are any components in Kombucha Tea lost during lengthy fermentation

times?

> R. Roussin, author of the Research Paper " Analyses of Kombucha

Ferments: Report on Growers " says : " The common ferment will have everything in

balance at around 7 or 8 days, after that you lose many of the benefits to

excess oxidation and conversion. When it tastes good, it is good. There are no

less than 30 compounds produced by this ferment, and many of those are

transitory. You want to drink this ferment when it's drinkable, otherwise

several compounds have been fermented out. "

>

> I had heard before that during the second fermentation is when you get more

benefits. I guess this differs from the time that it is fermenting with the

scoby? So, with scoby, fermenting too long causes loss of benefits? and

without scoby, a second fermentation increases the benefits?

>

> P.S. I don't like my KT vinegary as a beverage.

>

> ~nita

>

> I am now an affiliate of ErgoBaby. Click on the link below to purchase the

Best Baby r Ever!

> http://www.ergobabycarrier.com/758.html

>

>

[Guest guest]

Hmmm, that's quite an interesting quote from Roussin, Nita!

(and he should know, he's studied kt so much)

I've always heard that continuous brew has the best balance

of the little beasties.

In all honesty, I drink kt more b/c it is yummy, fun to make

and experiment with, and a heck of a lot more healthy than

a lot of other things I used to drink! LOL

Vicki in Orlando

>

> Hi,

> Replying to the suggestion to drink the more acidic KT for a yeast infection.

Does that mean that drinking the regular KT will feed the infection rather than

help cure it, or the vinegary KT will just help faster? I guess this is related

to diabetics drinking KT too, because there is still a significant amount of

sugar left, I have read, in young KT, say 7-8 day ferment, or even 10 day

ferment?

> And if drinking the more acidic KT is better for yeast infections, then what

about this?

> 6.35 Are any components in Kombucha Tea lost during lengthy fermentation

times?

> R. Roussin, author of the Research Paper " Analyses of Kombucha

Ferments: Report on Growers " says : " The common ferment will have everything in

balance at around 7 or 8 days, after that you lose many of the benefits to

excess oxidation and conversion. When it tastes good, it is good. There are no

less than 30 compounds produced by this ferment, and many of those are

transitory. You want to drink this ferment when it's drinkable, otherwise

several compounds have been fermented out. "

>

> I had heard before that during the second fermentation is when you get more

benefits. I guess this differs from the time that it is fermenting with the

scoby? So, with scoby, fermenting too long causes loss of benefits? and

without scoby, a second fermentation increases the benefits?

>

> P.S. I don't like my KT vinegary as a beverage.

>

> ~nita

[Guest guest]

I let mine cook/set for about 10 day, its more tart than sweet. I am now finding

I am having lots of scoobies. My hotel is getting full. so I have begun to cut

them up in small squares and place some in the drinking bottles. Thinking if the

kombucha tea is good for you then the scoopies are also. I try to drink a bottle

every morning. Is there anything wrong with consuming the scoobies also?

from columbus ohio

>

> Hi,

> Replying to the suggestion to drink the more acidic KT for a yeast infection.

Does that mean that drinking the regular KT will feed the infection rather than

help cure it, or the vinegary KT will just help faster? I guess this is related

to diabetics drinking KT too, because there is still a significant amount of

sugar left, I have read, in young KT, say 7-8 day ferment, or even 10 day

ferment?

> And if drinking the more acidic KT is better for yeast infections, then what

about this?

> 6.35 Are any components in Kombucha Tea lost during lengthy fermentation

times?

> R. Roussin, author of the Research Paper " Analyses of Kombucha

Ferments: Report on Growers " says : " The common ferment will have everything in

balance at around 7 or 8 days, after that you lose many of the benefits to

excess oxidation and conversion. When it tastes good, it is good. There are no

less than 30 compounds produced by this ferment, and many of those are

transitory. You want to drink this ferment when it's drinkable, otherwise

several compounds have been fermented out. "

>

> I had heard before that during the second fermentation is when you get more

benefits. I guess this differs from the time that it is fermenting with the

scoby? So, with scoby, fermenting too long causes loss of benefits? and

without scoby, a second fermentation increases the benefits?

>

> P.S. I don't like my KT vinegary as a beverage.

>

> ~nita

>

> I am now an affiliate of ErgoBaby. Click on the link below to purchase the

Best Baby r Ever!

> http://www.ergobabycarrier.com/758.html

>

>