Re: How KT works

October 26, 2005

>I was wondering if anyone knows how the KT works in the human body.

1) adaptogen.

2) detoxifyier.

3) tonic.

and others will contibute more but as an adaptogen its results vary with the

individual, depending on what needs most attention.

rusty

How KT works

Hi everyone

I was wondering if anyone knows how the KT works in the human body.

It is probiotic, enzymes, or other, in other words, what are

the " active ingredients, has any one done mocroscopic studies of

the " brew " ?

Just curious

in SK Canada

October 26, 2005

In message <djoqam+s3bkeGroups> you wrote:

> Hi everyone

>

> I was wondering if anyone knows how the KT works in the human body.

> It is probiotic, enzymes, or other, in other words, what are

> the " active ingredients, has any one done mocroscopic studies of

> the " brew " ?

>

http://www.gaiaresearch.co.za/kombucha.html

Hi CHris, this site goes into considerable detail about the constituents

of Kombucha and their effect. I suggest you take it from there.

Margret:-)

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A truly happy person is one who can enjoy the scenery on a detour.

October 26, 2005

Hi

Just found another URL which might be along the lines of your questions:

http://www.happyherbalist.com/analysis_of_kombucha.htm

kombuchaly with blessings,

Margret:-)

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+---------------------------------------------------------------+

Minstrel@...

<)))<>< www.therpc.f9.co.uk <)))<><

www.AnswersInGenesis.com

+---------------------------------------------------------------+

God will not look you over for medals, degrees or diplomas but for scars.

October 27, 2005

Hi,

Check out this article.

http://www.gaiaresearch.co.za/kombucha.html

'KOMBUCHA' GREEN TEA SYMBIONT: A SCIENTIFIC HEALTH LITERATURE REVIEW

Stuart Thomson ~ Director: Gaia Research

This document has been extracted by the author from the Gaia Organics

catalogue. It represents what is probably the most accurate synoptic review

available of scientific research into the " Kombucha " phenomenon. The Gaia

Research Institute and its associated funding pedigreed Kombucha cultures are

purist in that they are personally laboratory raised exclusively on high quality

imported peasant grown Chinese green tea and fueled with natural brown sugar, as

per its two millennium evolutionary milieu, empowering you to access high

integrity pedigreed cultures and perpetuate a centuries old tradition of

producing your household's own " Divine Che " , " Mo Gu " , " Cajnii grib " , " Hongo " ,

" Manchurian Tea " or " Kargasok Tea " , which are just some of 100-odd names by

which the slightly sweet/tart beverage produced is known and which every

fortnight doubles its production capacity, which is why it is often given away

as a gift and has been called " Le champignon de la charité " , the " fungus of

charity " . Consumption of Kombucha was first recorded in 220 BC in Manchuria,

from whence it spread throughout the Far East, Pacific, India, Russia, Germany,

eventually to the rest of Europe, to Africa and more recently across the entire

globe.

Kombucha is not simply a fungus but a jellyfish-like zoogleal mat, a

near-lichen, a symbiosis of beneficent non-toxic yeasts and bacterium which for

two milennia has enjoyed great popularity in the far East and for a century in

Eastern Europe for its tasty and refreshing tonic beverage which fell into

relative oblivion due to economic circumstances during World War II, prior to

which many households sustained a culture which they were forced to let die out

as the tea and sugar which were so essential to its preservation became

unavailable. Kombucha however is experiencing a phenomenal resurgence of

popularity internationally as a healthful tonic beverage. Kombucha comprises of

split or fission yeasts and hence does not usually contain the yeast spores from

which so many suffer. Due to improved colon ecology, it actually helps rather

than aggravates the battle against candidiasis. It has been widely reported that

especially with elderly people, Kombucha beverage has rejuvenating effects,

causing hair to colour again, as well as having the effect of tightening the

skin and enhancing the overall feeling of health and vitality.

The widespread use of the Kombucha beverage has been well documented

throughout this past century. Kombucha's liquid medium (tea kvass) and mass

(zoogloea) (Medusomyces gisevii u -botanical name) have also been

intensively investigated to as a result of numerous early observations that this

medium showed distinct antibiotic (bactericidal and bacteriostatic) effects

against a number of disease organisms and was used for several therapeutic

purposes in veterinary and human medicine. Contrary to public health and medical

ignorance or propaganda, the beneficial properties of Kombucha have been rather

well documented for a full scientific century and is still contemporarily so for

such a relatively obscure natural food product. Early to mid 20th century,

mainly German medical research, documented Kombucha primarily as an intestinal

regulator and as having excellent effects on general body functions, but also

progressively established specific efficacy in cases of digestive disturbances,

constipation, haemorrhoids, kidney stones, gall bladder problems, diabetes,

arteriosclerosis, cholesterol, high blood pressure, angina, gout, gouty eczema,

arthritis, rheumatism, atherosclerosis, irritability, anxiety, headaches,

dizziness, fatigue, tiredness. (The specific early references for these are

available on request)

Approaching mid century, Kombucha was established in official

pharmacopoeia, with eg the Director of the " Academy of Chemists " at Braunschweig

recording that it invigorates the entire glandular system, is highly recommended

for gout, rheumatism, furunculosis, arteriosclerosis, high blood pressure and

aging problems; that by harmonizing and balancing metabolism, unwanted fat

deposits removed or prevented; and that damaging deposits of uric acid and

cholesterol are converted into more soluble forms, more easily excreted via the

kidneys and intestines. (Irion H, Lehrgang fur Drogistenfachschule, Rudolf

Muller Publ., Vol 2, 1944) As German medical researchers turned increasingly to

synthetic pharmaceuticals, Soviet researchers discovered that Kombucha produces

Vitamin C, besides many other valuable health substances (References are in

Russian and being meaningless to most readers, are provided in abbreviated form)

(Kasevnik L, Bjull Exp Biol i Med, 3(1), 1937); (Berezova M, Gigiena I Sanitaria

(7), 1943) Russian scientists demonstrated a distinct antibiotic effect aside

from that of the acids (Sakarjan G, Trudy Erevanskogo Zooveterinarnogo

Instituta, [hereafter TEZI] 10, 1949), bacteriostatic and bacteriocidal efficacy

against pneumococcae, conjunctivitis and xerophtalmia (Naumova E, Konferencija:

Kazan'sches Staatliches Medizinisches Institut, 1949), against tonsillitis and

enterocolitis (Sakaran G, TEZI, 11, 1949), and against anaerobic dysentery and

colibacillosis (Tinditnik V, Terapeveticeskii Arhiv 23(1), 1950).

Russian research continued to establish efficacy in wound healing

(Markarjan G, Dissertation) TEZI, 1953) and infectious wounds (Matinjan A, TEZI,

16, 1953) and various intestinal diseases (Nurazjan A, Diss, TEZI, 1954)

intestinal typhus (Porickij E, Trudy XI Nausn Konf Slusat, Voenno Morskoi Med

Akad, 1954), infantile stomatitis (Rusina N, Studenskaja Naucnaja Konferencija,

Posvjascennaja, Jubileju Instituta Har'kovsij, 1955), toxic dyspepsia (Adzjan T,

Tezisy Dokladov na P-oj Respublicanskoj Konferencii Detskih Vracej Armenii Min

Zdrav Arm, 1957), pediatric dysentery (Mihajlova A, Iz detskoj kliniceskoj

boltnicy No l, Omska, 1957), paratyphus and brucellosis (Sakaran G, Trudy

Erevanskogo Zooveterinarnogo Instituta 21, 1957), high cholesterol and blood

pressure (Joirisi N, Saxelmcip'o Gamoc'emloba, Staatsverlag, Georgien, 1957),

and infantile toxic dysentery and healing of infected wounds (ova L,

Gitoutyan Glaxavor Varcoutyan Hratarakcoutyon, 1959). As a feed additive for

chickens, it increased growth by 15%. (Sakaran G, Investija Akad Nauk Armjanskoi

SSSR, 12(15), 1959)

By the 1960's Kombucha research fell victim to the cold war, with the

Russians withholding details of their research, with many known documents still

remaining classified and the only available literature thereafter being mainly

German, but not before professor Barbancik published the first book fully

devoted to the subject, translated as " The Tea Mushroom and Its Therapeutic

Properties " . After covering earlier data from Russian hospital settings, in

particular efficacy in tonsillitis, enterocolitis, inflammatory internal

diseases, stomach catarrh due to deficient acid production, intestinal

inflammations, dysentery, arteriosclerosis, high blood pressure and sclerosis,

Prof Barbancik records later observing fast healing after tonsillitis, lacunar,

follicular and catarrhal angina and clearing of associated nasal and even

intestinal catarrh following gargling. Barbancik mentions success in healing of

sub-acidic gastritis and chronic enterocolitis and also surprisingly good

results in dysentery patients. Arteriosclerosis and hypertony with sclerosis

were also improved and blood cholesterol levels decreased. Prof Babancik

emphasised strongly that the possibility of a cancerogenic action lacks any

foundation from a scientific- medical point of view. (Barbancik G, " Cajniyi Grib

I ego Lecebnye Svojstva', Omskoe Oblastnoe Kniznoe Izdatel'stvo, 1960)

A definitive Kombucha literature compilation in German followed.

(Stadelman E, Zentralbl Bakteriol Parasitenkde, Infektionskrankh und Hygiene, 1

(180), 1961) More recently, Dr. R Sklenar M.D. reported therapeutic success with

the tea fungus with which he successfully treated gout, rheumatic conditions,

arteriosclerosis, arthritis, dysbacteria, constipation, impotence, non-specific

draining, obesity, furunculosis, kidney stones, cholesterol and cancers,

concluding: " An outstanding natural remedy which acts detoxifying in every

regard and which dissolves microorganisms as well as cholesterol. " (Sklenar R,

M.D., Erfahrungssheilkunde, Zeitscrift fur die tagliche Praxis, XIII, 3, 1964)

The medicinal properties and health benefits of Kombucha relatively recently

again became the topic for a dissertation for a degree, (Schmidt I, " Der

Teepilz-morphologische, physiologische und therapeutische Untersuchungen " ,

Dissertation, 1979). The Germanic people especially have publicly maintained a

keen health interest in Kombucha, as witnessed by the trend of just a

half-decade of common references in the popular press:

Refs 1986-1989: (Fasching R, " Krebsheilen mit dem Teepilz Kombucha " ,

Diagnosen, 8, 1986); (Korner H, " Die Heilkraft des Pilzes Kombucha " , Raum &

Zeit, 20, 1986); (Korner H, " Kombucha - wertwolles Geschenk der Natur " ,

Naturheilpraxis, 39, 1986); (Carstens V, " Hilfe aus der Natur - mein Mittel

gegen Krebs " , Quick 43, 1987); (Funke R, " Der Teepilz Kombucha " , Natur & Heilen,

64, 1987); (Koerner H, " Der Teepilz Kombucha " , Der Naturatz, 108, 1987);

(Fasching R, " Pilz gegen Pilz " , Diagnosen, 8, 1988); (Horstkorte C, " Zaubertrank

aus China-Pilz hilft auch bei Sex Problemen " , Bild der frau, 2, 1988); (Kaminski

A, " Aertze: Pilz heilt Frauenleiden, Bild der frau, 2, 1988); (Abele J, " Teepilz

Kombucha bei Diabetes? " , Ner Naturarzt, 110(12), 1988); (Brucker M, " Antwort auf

Leseranfrage 'Wundermittel Kombucha' " , Natur i Heilen, 65, 1988); ( R,

" Zuckerproblem beim Kombucha-Tee " , Natur & Heilen, 65, 1988); ( G,

Heilkrafte der Natur aus einen Pilz - Der Teepilz Kombucha, Birkenfeld, 1988);

(Goetz G, " Kombucha - der Wunderpilz, der Millionen Gesuntheid schenkt " , Das

Neue, 3(14), 1988); (Mann U, " Verbluffend - ein Pilz kuriert den Darm " , Bild und

Funk, 35, 1988); (Koerner H, " Kombucha - Zubereitung wurde von Sportmedizern

getestet " , Natura-med, 10, 1989); Zimmermann W, " Wogegen hilft der

Kombucha-Pilz? " (Expertenanfrage, Fortchritte der Medizin, 107, 1989).

Initially, due to a lack of scientific research in the English language, I

had assumed that Kombucha owed most of its beneficial properties to the

healthful Camellia sinensis tea with which it is brewed, since its benefits

dovetail remarkably well with the outstanding properties already scientifically

documented for traditional unfermented green tea and though much less so, even

for fermented black tea as commonly used contemporarily. Translations of Russian

and German research and chemical analysis has altered this view. Specific to the

Kombucha ferment are various metabolic by-products, including acetic, ascorbic,

butyric, glucuronic, hyaluronic, lactic, usinic and chondroitin sulphate acids,

glucosamines, heparin, beta-glucans (cell-wall only), B-vitamins, including B-12

and also antibiotic substances. (Mayser P, Mycoses, 38(7-8), 1995); (Hauser S,

Schweiz Rundsch Med Prax, 79(9), 1990); (Sreeramula G et al, J Agric Food Chem,

48(6), 2000) Kombucha has become increasingly regarded as a dietary aid to

preventing many illnesses and improving existing conditions. Within biological

cancer therapy, Kombucha is said to be highly prized in Germany, where it plays

a role in correcting and revitalising negatively deranged bowel flora. Although

acidic, it does not cause stomach acidity but rather facilitates and promotes

the digestion. Here follows a brief breakdown of some of the more unique health

promoting constituents of Kombucha.

Acetic acid (as in the popular folk remedy - Apple Cider Vinegar) is

capable of conjugation with toxins, making them more soluble for subsequent

elimination from the body. (Dutton G, Glucuronidation of Drugs and Other

Compounds, CRC Press, 1980) Similarly, glucuronic acid is one of the few agents

that can detoxify petroleum-based products. Physiologically, in the liver,

glucuronic acid binds up toxins, both environmental and metabolic via

UDP-glucuronyltransferase and brings them to the excretory system, so the

concentrations of glucuronic acid could explain some of the speculative curative

effects attributed to kombucha. (Blanc P, " Characterisation Of The Tea Fungus

Metabolites " , Biotechnology Letters, 18 (3), 1995) Recent epidemiological

studies promote the notion that high intake of food rich in Phytochemicals

protects against degenerative diseases such as coronary heart diseases and

cancer. Potential toxins in Phytochemicals are also detoxified in mammalian

tissues by conjugation with glucuronic acid, yielding less active glucuronide

conjugates. (Andlauer W, et al, JPEN J Parenter Enteral Nutr 24(5), 2000)

Glucuronic acid could also partly scientifically explain much of the

cancer successes attributed to Kombucha against cancer. (Kohler V,

" Glukuronsaure macht Kebspatiente Mut " , Arzlichte Praxis, 24/33, 1981); (Kohler

V & Kohler J, in Sofortheilung des Waldes, Vol. 1 (Editor, Kaegelmann),

Windeke-Rosbach, 1985) Dr. R Sklenar M.D. developed a biologic cancer therapy in

which Kombucha held an important place for the sanitation and balancing of the

intestinal flora and achieved success with cancer in the early stages of

detection. Sklenar reported that: " Kombucha effects an outstanding

detoxification of the organism. Through enjoying this beverage there is,

additionally, a noticeable invigoration of the entire glandular system and

enhancement of the metabolism. For cancer patients, this detoxification process

that is triggered by the ingestion of glucuronic acid is good news indeed, for

many medical specialists feel that there is a direct link between the overall

toxicity of the body and the potential for the onset of tumors and other

malignant growths " . (R, M.D., Krebsdiagnose aus dem Blut und die Behandlung von

Krebs und Prakanzerosen mit der Kombucha und Kolipraparaten, R Fasching, 1983).

Mainstream cancer research is complex and expensive. A decade following

Kohler's and Sklenar's, pioneering research, one Hauser, noting Sklenar's

first-hand long-term clinical experience based claims for Kombucha to be a

prophylactic and therapeutic agent in countless diseases such as rheumatism,

intestinal disorders, aging and cancer, critiqued Dr Sklenar's use of Kombucha

infusion in biological cancer therapy, claiming that based on 'case histories

without solid medical data', there is 'so far no evidence' to support the claim

that Kombucha offers 'effective biological treatment for cancer'. (Hauser S,

Schweiz Rundsch Med Prax, 79(9), 1990) Hauser was correct, but in fairness to

Sklenar, the latter was not attempting to assemble evidence of the unaffordable

standard required to make Kombucha a cancer drug. Interestingly, a decade later,

proprietary glucuronide analogs had been developed and Ohio State University

researchers triumphantly reported that their long-term safety and

chemopreventive potency had been established against mammary tumor development

and growth. Specifically, tumour latency was longer, tumour incidence was

decreased, and tumour multiplicity was also markedly decreased. The study

concluded that glucuronide was 'clearly effective'. (Abou-Issa H, et al,

Anticancer Res, 19(2A), 1999)

Another by-product of Kombucha glucuronic acid is the glucosamines. In the

body, glucosamines and related chondroitin sulfate are associated with

cartilage, collagen and the fluid, which lubricate the joints. These two agents

have shown substantial benefit in the treatment of osteoarthritis. (Deal C,

Moskowitz R, Rheum Dis Clin North Am, 25(2), 1999); (McAlindon T, JAMA 283(11),

2000). In rheumatoid arthritis and osteoarthritis, hyaluronic acid and its two

subcomponents, D-glucuronic acid and N-acetyl-D-glucosamine, play a role in

protecting articular tissues from oxidative damage. (Sato H, et al, Arthritis

Rheum, 31(1), 1988) Both the size and concentration of hyaluronic acid in

synovial fluid are diminished in osteoarthritis. Glucosamines increase synovial

hyaluronic acid production. Hyaluronic acid functions physiologically to aid

preservation of cartilage structure and prevent arthritic pain (McCarty M, et

al, Med Hypotheses 54(5), 2000), with relief comparable to NSAIDs and advantage

over glucocorticoids. (Hochberg M, Semin Arthritis Rheum, 30(2 Suppl 1) 2000)

Hyaluronic acid enables connective tissue to bind moisture thousands of times

its weight and maintains tissue structure, moisture, lubrication and flexibility

and lessens free radical damage, whilst associated collagen retards and reduces

wrinkles.

Butyric acid, also found in Kombucha, protects human cellular membranes

and combined with glucuronic acid, strengthens the walls of the gut and so

protects against parasites, including yeast infections such as candida. (Mann U,

" Verbluffend - ein Pilz Kuriert den Darm " , Bild und Funk, 35, 1988) The

antibacterial properties are considered to be due to the presence of the usinic

acid. (Steiger K & Steinegger E, " On The Tea Fungus " , Pharmaceutica Acta

Helvetiae. 32 (4), 1957); (Stadelman E, " Der Teepilz Und Seine Antibiotische

Wirkung " , Zentralbl Bakt Parasit Inf Hyg, 180 (5), 1961); (Hauser S, " Dr.

Sklenar's Kombucha Mushroom Infusion - A Biological Cancer Therapy " , Schweiz

Rundsch Med Prax, 79, 1990) Unfractioned heparin, beyond its established

anticoagulant activity, also exhibits a broad spectrum of immunomodulating and

anti-inflammatory properties which specifically aids in the healing of an

ulcerated mucosa. Heparin may represent a safe therapeutic option for

inflammatory bowel disease, in particular for severe steroid-resistant

ulcerative colitis. (Papa A, Aliment Pharmacol Ther, 14(11) 2000)

Beta glucan is only significantly available from the well-pressed or very

finely shredded mass, which develops during Kombucha production. Dr Ted ,

PhD, Professor of Biology at St Olaf College, has suggested that since most of

the beneficial compounds remain inside the cells of the mass, these could be

compared to medicinal capsules waiting to be broken down in the intestines to

detoxify and strengthen our bodies. (Personal communication: Dr , with

Norbert Hoffmann, St Olaf College, Northfield, MN, 2 June, 1979) Beta-glucan, a

cell-wall component, is a completely orally safe, potent free radical scavenger,

insulin stimulator and non-specific stimulator of the human immune response, in

particular macrophages, which play a pivotal role in the initiation and

maintenance of the immune response. When macrophages (including phagocytes),

which are the front line of defence, are activated, a myriad of immunological

reactions occur against challenging stimuli such as viruses, bacteria, fungi,

endotoxins and foreign debris, including the up-regulation of cytokines, bone

marrow production, monocytes, neutrophils, natural killer cells. (Luzio N, et

al, Int J Cancer, 24; 1979); (Di Renzo L, et al, Eur J Immunol, 21, 1991); (Muto

S et al, J Clin Immunol, 13, 1993); (Thornton B, et al, J Immunol, 156(3),

1996); ( D, et al, Clin Immunother, 5(5), 1996) Beta-glucans can also

have topical applications.

Once again, Gaia Research has pioneered the use of specially extracted

Green Tea Kombucha cell-wall components in several of its leading-edge Gaia

Organics range of cosmetic and personal care products. The Kombucha yeast cells

are eukaryotes, ie of a class that includes all plants and animals, including

humans. Consequently substances usually obtained by others from animal sources,

eg hyaluronic acid, which is collected from aborted fetus, womb, umbilical cord,

vitreous humour or synovial fluid of sacrificed animals, is uniquely humanely

obtained by us from kombucha, without the involvement of animals in any way, as

is our strict research ethic and manufacturing policy. Gaia has developed

surrogate cosmetic testing techniques using kombucha cells instead of animals or

animal cell cultures and we apparently stand-alone in this regard. Several

progressive cosmetic houses have been following our pioneering lead regarding

beta-glucans and hyaluronic acid, but by introducing overly expensive animal and

questionable synthetic substitutes into their skin care products in order for

them to increase dermal structural integrity and dermal immunity, so as to

reduce wrinkles, sun damage and risk of skin cancers.

Green tea and to a lesser extent, black tea, provides all the components

and growth factors required by the Kombucha culture additional to sugar,

including the important stimulant components, caffeine and theophylline, which

belong to the purine groups required by the micro-organisms as a source of

nitrogen for building nucleic acids, and which green tea reportedly provides

more than twice that of black tea, and which phenomenon explains the 25%

diminishing caffeine levels in Kombucha as fermentation proceeds, rendering it

more suitable than tea in pregnancy. Green tea also contains vitamin-C, whereas

black tea does not. In symbiotic exchange, Kombucha produces B-spectrum vitamins

and additional vitamin-C, just a few reasons why green tea is superior to black

for Kombucha production. (Such G, Prokai-Szabo E, Presentation Bulgar Biol Soc,

1961) Dr H Golz determined that the Kombucha symbiont requires the purin from

the tea for its metabolism, during which uric acid, which is generally difficult

to dissolve and which leads to gout, is turned into an aqueous solution, more

easily discharged from the body via the bladder. (Golz H, " Kombucha Ein altes

Teeheilmittel schenkt neue Gesuntheit, Ariston, Munchen, 1992)

The widespread and safe use of the Kombucha beverage has been well

documented throughout this past century in other than the advocate press (Kobert

R, " Der Kvass, Ein unschadliches billiges Volksgetrank " . Halle a.d.S.: Tausch

Grosse 2 Aufl 82 S, 1913); (Valentin H, " Wesentliche Bestandteile der

Gärungsprodukte in den durch Pilztätigkeit gewonnenen Hausgetränken sowie die

Verbreitung der letzteren " , Apoth-Ztg, 41(91 & 92), 1930); (Hesseltine C, " A

Millennium of Fungi, Food and Fermentation " , Mycologia 57, 1965); (Hitokoto H,

et al, " Microbial flora and organic acid contents in " Tea fungus " , Shokuhin

Eiseigaku Zasshi [Proc Soc Food Hygiene] 19(3), 1978); (Anon, " Tea Fungus " in

Handbook Of Indigenous Fermented Food, K Steinkraus (ed), Dekker, 1983);

(Kozacki M, et al, J Food Hyg Soc Japan, 13, 1986); (Reiss J, Deuts

Lebenmittel-Rundschau, 82(9), 1987); (Cook P, " Fermented Food as

Biotechnological Resource " , Food Res Internatl, 27(3), 1994). A spate of popular

layman's books appeared around this time: (Fasching R, 1987); ( G, 1988);

( G, 1991); (Harnish G, 1991); (Tietze H, 1994); (Hobbs C, 1995); (Pascal

A, 1995); (Bartholomew A & M, 1998).

As Kombucha's popularity grew in developed countries, so did anecdotal

medical reports of associated adverse effects and illness, including

hepatoxicity and even possibly death. (Perron A, et al, Ann Emergency Med,

26(5), 1995) Interestingly, not one of these toxic reports are linked to

Kombucha made with Green Tea. All were linked to Black Tea. (Amer Assoc Poison

Contr Centre Bull, Nov, 1993); (Anon, MMWR Morb Mortal Wkly Rep, 44(48), 1995);

(Webb J, Drug Informat Perspectives, 15(2), 1995); (Monson N, Alter Compl

Therap, Sept/Oct, 1995); (JAMA, 275(2), 1996); (Ellenhorn's Medical Toxicology,

Second Edn, 1997); (Srinivasan R, et al, J Gen Intern Med, 12(10), 1997);

(Sadjadi J, JAMA, 280, 1998); (Greenwalt C, et al, J Food Prot, 63(7), 2000)

Memory serves me to recall over two decades, similar episodes in South Africa,

including the use of Rooibos Tea. (Tygerberg Hosp, Stellenbosch Univ)

Recall that Green Tea exhibited phenomenally potent and diverse

antimicrobial properties (pp15 -17) capable of selectively maintaining

Kombucha's 2000 year evolutionary microbial integrity until it produces its own

arsenal, recently scientifically verified as capable of inhibiting amongst other

documented pathogenic micro-organisms: Staphylococcus aureus, Shigella sonnei,

Escherichia coli, Aeromonas hydrophila, Yersinia enterolitica, Pseudomonas

aeruginosa, Enterobacter cloacae, Staphylococcus epidermis, Campylobacter

jejuni, Salmonella enteritidis, Salmonella typhimurium, Bacillus cereus,

Helicobacterpylori, and Listeria monocytogenes, and the mechanism for several

being progressively active long before the acetic acid stage previously believed

to exert the effect. (Sreeramulu G, et al, J Agric Food Chem, 48(6), 2000)

Bearing in mind the combined antimicrobial properties of Green Tea and Kombucha,

risk-benefit analysis adjudicates a positive health potential second to none.

Whilst most modern reports quite rightly advise caution in the use of

black tea Kombucha, continuing research has recently confirmed that Kombucha has

in vitro antimicrobial activity, enhances sleep and pain thresholds (Greenwalt C

et al, J Food Prot 63(7), 2000), has potent anti-oxidant and immunopotentiating

activities (Sai Ram M, et al, J Ethnopharmacol, 71(1), 2000), and in rodent

studies, both male and female mice which drank Kombucha, demonstrated enhanced

cognition, decreased appetite and weight and all lived longer natural lives than

the controls (Hartmann A, et al, Nutrition, 16(9), 2000)

How KT works

> Hi everyone

>

> I was wondering if anyone knows how the KT works in the human body.

> It is probiotic, enzymes, or other, in other words, what are

> the " active ingredients, has any one done mocroscopic studies of

> the " brew " ?

>

> Just curious

>

> in SK Canada

>

October 27, 2005