Re: Questions Answered For a newbie

[Guest guest]

Rezz,

I know you believe you answered the question. But I would humbly suggest

you did so in far to abstract and esoteric of a way.

IMO - When people are asking these types of questions they tend to need VERY

concrete suggestions.

If I should not use cane sugar what should I use instead?

And IMO ... nature provides a plethora of options ... is not a useful

answer.

Concrete - I go to the store and buy x, I bring it home and process it y.

You once suggested ripe bananas mashed and the liquid strained off. This

while it seems like a lot of work to me it is a concrete example. However,

most people will want to know how much ripe banana juice to tea/water ratio.

I don't know if this is what you use but concrete examples like this are

more useful than nature provides us with fruits, saps, resins, waxes, etc.

I don't know what to do with an answer like that.

People (me included) need and want concrete answers. Especially for people

who are new and just starting out. Seat of your pants experimentation is

not comfortable for folks who are new to something. IMO.

Peace,

Jaxi

> dear Kris,

>

> blessings and greetings to you. to confirm, any form of isolated

> sucrose|glucose|fructose or any other form of organically embedded

> carbohydrates

> is not what i humbly suggest to you nor anyone ever. mother nature

> is primary not an 'alternative' as we say and i have too often seen in my

> perspective past. the mainstream is the alternative to that which precedes

> it

> always, nature. consider the energetics of the plants that we use for

> brewing? what is cane? it is a grass plant...are we grass eaters? or

> selective

> grass eaters now? for some new thought provocation is my intent in this

> matter.

> also, think about the initial intent and rationale that brought

> about the design of manipulated carbohydrates from plants. . .we still are

> not

> getting it fully and clearly now

> in the wiser of ourselves. the fundamental flaw with the granulated toxin

> is

> that it does not exist without the

> willful intent of another human being. and what is the motive(s) of the

> person{s} who has contrived such a

> chemical? refined is code talk|doublespeak for avoid this if you have any

> conscious sense revolving inside of your mind|discerning abilities.. oh why

> do

> we not perceive that which is ever present right before our faces?

>

>

> i only suggest what mother nature provides in creation. she produces

> fruits,

> saps, resins, wax, sweet herbs and quite a bounty in abundance when left to

> her

> incomprehensible abilities. we humans are a so peculiar-

> creature: poisoning the very air that we all breathe and cutting the earth

> from

> beneath our own feet while, exclusively, being the only creature that

> arbitrarily turns against its own kind so whimsically. yet, and still, we

> possess an immense capacity to radiate love to ourselves and other

> lifeforms in

> the universe...microbes

> in kombucha included of course :-) so, let us be on the progression side

> of

> evolution rather than devolution.

> the politics of drug|isolated sugars is beyond thick! remember, umpteen

> people

> were forced into transition of their lives and fought in wars over this

> precise

> " trade commodity " ! this is not just some solemn sweetness

>

> let them in presence heed the wisdom within,

>

> ~Rezz

>

>

>

>

>

>

> ________________________________

>

> To: original_kombucha

> Sent: Mon, April 4, 2011 7:32:47 AM

> Subject: Questions from a newbie

>

>

> Thank you Rezz, for your very comprehensive reply.

>

> So just to confirm, it would be better to use unrefined cane sugar not

> white

> refined as I was originally told? Or is there a better alternative? I

> always

> thought it was strange to use refined white sugar, but assumed it was

> because

> unrefined sugar might introduce contaminants in to the brewing mixture.

>

> Kris

>

>

[Guest guest]

Rezz,

I know you believe you answered the question. But I would humbly suggest

you did so in far to abstract and esoteric of a way.

IMO - When people are asking these types of questions they tend to need VERY

concrete suggestions.

If I should not use cane sugar what should I use instead?

And IMO ... nature provides a plethora of options ... is not a useful

answer.

Concrete - I go to the store and buy x, I bring it home and process it y.

You once suggested ripe bananas mashed and the liquid strained off. This

while it seems like a lot of work to me it is a concrete example. However,

most people will want to know how much ripe banana juice to tea/water ratio.

I don't know if this is what you use but concrete examples like this are

more useful than nature provides us with fruits, saps, resins, waxes, etc.

I don't know what to do with an answer like that.

People (me included) need and want concrete answers. Especially for people

who are new and just starting out. Seat of your pants experimentation is

not comfortable for folks who are new to something. IMO.

Peace,

Jaxi

> dear Kris,

>

> blessings and greetings to you. to confirm, any form of isolated

> sucrose|glucose|fructose or any other form of organically embedded

> carbohydrates

> is not what i humbly suggest to you nor anyone ever. mother nature

> is primary not an 'alternative' as we say and i have too often seen in my

> perspective past. the mainstream is the alternative to that which precedes

> it

> always, nature. consider the energetics of the plants that we use for

> brewing? what is cane? it is a grass plant...are we grass eaters? or

> selective

> grass eaters now? for some new thought provocation is my intent in this

> matter.

> also, think about the initial intent and rationale that brought

> about the design of manipulated carbohydrates from plants. . .we still are

> not

> getting it fully and clearly now

> in the wiser of ourselves. the fundamental flaw with the granulated toxin

> is

> that it does not exist without the

> willful intent of another human being. and what is the motive(s) of the

> person{s} who has contrived such a

> chemical? refined is code talk|doublespeak for avoid this if you have any

> conscious sense revolving inside of your mind|discerning abilities.. oh why

> do

> we not perceive that which is ever present right before our faces?

>

>

> i only suggest what mother nature provides in creation. she produces

> fruits,

> saps, resins, wax, sweet herbs and quite a bounty in abundance when left to

> her

> incomprehensible abilities. we humans are a so peculiar-

> creature: poisoning the very air that we all breathe and cutting the earth

> from

> beneath our own feet while, exclusively, being the only creature that

> arbitrarily turns against its own kind so whimsically. yet, and still, we

> possess an immense capacity to radiate love to ourselves and other

> lifeforms in

> the universe...microbes

> in kombucha included of course :-) so, let us be on the progression side

> of

> evolution rather than devolution.

> the politics of drug|isolated sugars is beyond thick! remember, umpteen

> people

> were forced into transition of their lives and fought in wars over this

> precise

> " trade commodity " ! this is not just some solemn sweetness

>

> let them in presence heed the wisdom within,

>

> ~Rezz

>

>

>

>

>

>

> ________________________________

>

> To: original_kombucha

> Sent: Mon, April 4, 2011 7:32:47 AM

> Subject: Questions from a newbie

>

>

> Thank you Rezz, for your very comprehensive reply.

>

> So just to confirm, it would be better to use unrefined cane sugar not

> white

> refined as I was originally told? Or is there a better alternative? I

> always

> thought it was strange to use refined white sugar, but assumed it was

> because

> unrefined sugar might introduce contaminants in to the brewing mixture.

>

> Kris

>

>

[Guest guest]

OK, so if cane sugar is not a good idea, what do we use to sweeten the kombucha?

Kris

[Guest guest]

OK, so if cane sugar is not a good idea, what do we use to sweeten the kombucha?

Kris

[Guest guest]

OK, so if cane sugar is not a good idea, what do we use to sweeten the kombucha?

Kris