RE: Kombucha and Splenda?

[Guest guest]

Using sugar substitutes like splenda (or sorbitol or aspartame) in a

health potion seems so contra indicative. Sugar substitutes are worse

sugars than the natural sugars. Would be better to try stevia or xylitol.

maria.

On Fri, 6 Jan 2006 11:04:30 -0800 (PST) SweetEvil Woman

writes:

Hello Group,

I have read as much as I can and have not found the

information I seek. Am hoping that someone within the

group has information or better yet, first hand

experience with making Kombucha with greeen tea and

using the sugar substute, Splenda.

Has anyone used this in their Kombucha? Was it used

as the only sugar or as a percentage (like 1/2, 1/4 or

1/8th) of the sugar in the starter batch? Can Splenda

be used to reduce the sugars without killing the

mother & baby? Will there still be a baby?

My first batch of Kombucha has been decanted and is

being consumed by dh & I, Yippee. Second batch has

already 'made a skin' and appears to be progressing

nicely. Both batches have been made using sugar BUT I

would like to make KT with as little sugar as possible

but have a sweet taste. I brewed the first batch long

deliberately to 'use up' the max sugar possible.

Strong batch, but I can still detect sweetness when I

drink my 'shots' with hubby. He winces and shudders

(hehe) but still downs it. Since we are both new to

KT, we started off taking 1 shot am/pm and have now

moved up to 2 shots am/pm.

Does anyone in the group have any information on the

use of Splenda in KT?? tia, Rae

[Guest guest]

Hi

is absolutely correct!

those substitutes won't work w/ KT. It has to be *REAL* sugar. Remember, it's

not for sweetening, it's for feeding a live yeast/bacterial culture. there's

*NO* substitute.

period

the end

really

Blessings

mark

Re: Kombucha and Splenda?

Using sugar substitutes like splenda (or sorbitol or aspartame) in a

health potion seems so contra indicative. Sugar substitutes are worse

sugars than the natural sugars. Would be better to try stevia or xylitol.

maria.

On Fri, 6 Jan 2006 11:04:30 -0800 (PST) SweetEvil Woman

writes:

Hello Group,

I have read as much as I can and have not found the

information I seek. Am hoping that someone within the

group has information or better yet, first hand

experience with making Kombucha with greeen tea and

using the sugar substute, Splenda.

Has anyone used this in their Kombucha? Was it used

as the only sugar or as a percentage (like 1/2, 1/4 or

1/8th) of the sugar in the starter batch? Can Splenda

be used to reduce the sugars without killing the

mother & baby? Will there still be a baby?

My first batch of Kombucha has been decanted and is

being consumed by dh & I, Yippee. Second batch has

already 'made a skin' and appears to be progressing

nicely. Both batches have been made using sugar BUT I

would like to make KT with as little sugar as possible

but have a sweet taste. I brewed the first batch long

deliberately to 'use up' the max sugar possible.

Strong batch, but I can still detect sweetness when I

drink my 'shots' with hubby. He winces and shudders

(hehe) but still downs it. Since we are both new to

KT, we started off taking 1 shot am/pm and have now

moved up to 2 shots am/pm.

Does anyone in the group have any information on the

use of Splenda in KT?? tia, Rae

[Guest guest]

hi Rae

another thing

If you let the culture/batch go long enough, almost all the sugar gets used

up.........if it's sweet to the taste, there's still sugar in it..in which case

it needs to go longer.

If you insist of using an artifical " sweetner " , get used to the idea of ruining

the culture.

If you've done that already, kiss it good-bye.

Oh well..................that's what happens when you try to mess w/ nature.

it's all organic chemistry, and that's not in this case rocket-science!

-mark

Kombucha and Splenda?

Hello Group,

I have read as much as I can and have not found the

information I seek. Am hoping that someone within the

group has information or better yet, first hand

experience with making Kombucha with greeen tea and

using the sugar substute, Splenda.

Has anyone used this in their Kombucha? Was it used

as the only sugar or as a percentage (like 1/2, 1/4 or

1/8th) of the sugar in the starter batch? Can Splenda

be used to reduce the sugars without killing the

mother & baby? Will there still be a baby?

My first batch of Kombucha has been decanted and is

being consumed by dh & I, Yippee. Second batch has

already 'made a skin' and appears to be progressing

nicely. Both batches have been made using sugar BUT I

would like to make KT with as little sugar as possible

but have a sweet taste. I brewed the first batch long

deliberately to 'use up' the max sugar possible.

Strong batch, but I can still detect sweetness when I

drink my 'shots' with hubby. He winces and shudders

(hehe) but still downs it. Since we are both new to

KT, we started off taking 1 shot am/pm and have now

moved up to 2 shots am/pm.

Does anyone in the group have any information on the

use of Splenda in KT?? tia, Rae

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[Guest guest]

Hi Rae-

Splenda is chlorinated sugar and is toxic to humans. What effect it would

have on kombucha I can only guess (I¡¯ll bet others will comment on this).

Following is an excerpt from an email I sent to someone who questioned

Splenda:

¡°As far as Splenda/sucralose is concerned, it¡¯s a chemical sweetener

which ends up being (chemically speaking) far from sugar (in spite of their

misleading advertising). It may be in the same league with aspartame in

terms of toxicity, though time will tell (Splenda doesn¡¯t contain methanol

or known excitotoxins as does aspartame, but it seems to have other

issues).

¡°Here is, from Mercola¡¯s site, the chemical formula for sucralose:

1,6-dichloro-1,6-dideoxy-beta-D-fructofuranosyl-4-chloro-4-deoxy-alpha-D-

galactopyranoside

Wikipedia (online encyclopedia) says about sucralose: ¡°It is manufactured

by the selective chlorination of <http://en.wikipedia.org/wiki/Sugar>

sucrose, by which three of sucrose's

<http://en.wikipedia.org/wiki/Hydroxyl> hydroxyl groups are substituted

with <http://en.wikipedia.org/wiki/Chlorine> chlorine atoms. . .¡±

However, chlorine is also approximately ¨ö of salt, so it isn¡¯t clear

whether chlorine is the problem here. I imagine that, since this is an

artificial chemical, the human body probably doesn¡¯t have the metabolic

means to break it down easily. Folks with compromised health would be more

likely to have problems with it.

¡°Here¡¯s what Wikipedia says about the chemical makeup of sucrose (table

sugar):

Sucrose's empirical formula is C12H22O11, and its systematic name is

¥á-D-glucopyranosyl-(1¡æ2)-¥â-D-fructofuranoside.¡± [so as you can see by

comparing the two chemical formulas, sucralose is far from sucrose (regular

table sugar)].¡±

Also, here¡¯s a link to an article about Splenda on Dr. Mercola¡¯s web site:

Life After Aspartame

http://www.mercola.com/display/PrintPage.aspx?docid=31062

<http://www.mercola.com/display/PrintPage.aspx?docid=31062 & PrintPage=yes>

& PrintPage=yes

In my opinion, Splenda/sucralose is toxic and dangerous and certainly much

more toxic than table sugar. I get migraines from it, and I¡¯ve known many

others that don¡¯t tolerate it well. If you¡¯re concerned about the sugar

content of kombucha, why not just ferment until the brew is no longer sweet

and then add stevia when you drink it to sweeten it up a bit.

Regards,

Dana

Kombucha and Splenda?

Hello Group,

I have read as much as I can and have not found the

information I seek. Am hoping that someone within the

group has information or better yet, first hand

experience with making Kombucha with greeen tea and

using the sugar substute, Splenda.

[Guest guest]

You can't use Splenda to brew with. People have used other sweeteners such

as honey to brew with and that's ok, but anything chemicalized will not

work and will likely kill the culture which is sensitive to

chemicals. Also anything that is a sugar alcohol, such as zylitol, a

healthy sweetener, will also not work to brew with, nor will stevia, a

simple plant extract. They don't have the constituents KT needs to do its

magic.

But, long brewing to near-vinegar stage is the best way to make sure there

is no residual sugar in your brew. Then, to make that drinkable, you can

dilute it with water and add some sweetener such as stevia or xylitol, as

has been mentioned.

Using Splenda to brew or to sweeten finished KT is I find an upsetting

idea. Those chemicalized sweeteners are not considered safe to use by

holistic practitioners. So putting that in the marvelous healing tonic

that is kombucha seems like poisoning it, to me.

You don't say why you are so concerned about sugar content. If it's an

issue of diabetes or other blood sugar concerns, then brewing out all the

sugar is probably your best bet. If it's an issue of weight loss, even

with some residual sugar the ultimate calorie content of finished KT is

very little, about 30-60 calories per 16 ounces, plus its an excellent

nutritional investment.

Sugar itself is a lot healthier for the body than Splenda or aspartame.

You don't have to take " shots " of KT and suffer through them. At the very

least, dilute it with some water, it will be easier on your system and

therefore better. Secondly, add a healthy sweetener if necessary to the

finished KT.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

*Splenda isn't good for anything, but definitely not kombucha.*

the kombucha needs the sugar to ferment and grow. if you brew 14 days or

longer most of the sugar is gone. Now of course it is very vinegary, so to

make it drinkable you could mix it with apple juice,or stevia or xylitol.

--

Davette, Professional Mom to Jas 7y.o.

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