Re: Caffeine and flouride content after fermentation!!

[Guest guest]

In message <dt0rdk+ih8jeGroups> you wrote:

> I have thyroid problems and cannot drink black tea as it is very high

> in flouride...does anyone have any info as to whether or not the

> flouride survives the fermentation process? Is black tea really better

> than green for KT? What about using Yerba Mate, which has less

> flouride than both of these...Also, I've read conflicting reports

> about the caffeine content in the finished tea...anyone know? Thanks

> for any info...just got my first mushroom in the mail!!

Hello Jess,

You CAN brew your Kombucha with green tea. I use about 3/4 green and the

rest black or oolong teas.

If you want to use yerba Mate or rooibos, which aren't real teas,

you can use them as long as you add at least 25 per cent of proper tea

(e.g. green, black, white, oolong) because the Kombucha culture needs

the nutrients from real tea (camellia sinensis).

As far as I have gleaned from articles read, both caffeine and fluoride

are retained in the fermentation process.

I'd like to point out that these are natural and normally not considered

detrimental to health unless you have major health issues.

Blessings,

Margret:-)

--

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

Minstrel@...

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

http://www.elijahlist.com

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

Inner purity results in outer power.

[Guest guest]

According to Sally Fallon, the caffeine is transformed. " The culture

transforms sweetened black tea into a slightly fizzy, sour drink,

redolent of cider. In the process, virtually all the sugar and caffeine

are transformed into other compounds. "

http://www.westonaprice.org/foodfeatures/kvass.htm. I don't know the

source of her information, or whether it's correct. My own experience is

that I find kombucha stimulating, but in a milder, smoother way than tea

itself. However, when I was moving and couldn't make my 'booch, I did

crave caffeine.

What's the relation between fluoride and thyroid? I was hyper, had my

thyroid nuke (excessively), and am now hypo (if unmedicated). I'm not

aware of problems from the fluoride in tea or kombucha.

Jill

jessreneehumphrey wrote:

> I have thyroid problems and cannot drink black tea as it is very high

> in flouride...does anyone have any info as to whether or not the

> flouride survives the fermentation process? Is black tea really

> better than green for KT? What about using Yerba Mate, which has less

> flouride than both of these...Also, I've read conflicting reports

> about the caffeine content in the finished tea...anyone know? Thanks

> for any info...just got my first mushroom in the mail!!

[Guest guest]

N.B. Kombucha is an oral chelator, even though KT itself is a source of

fluoride via fluoride in the tea. Fluoride cannot be boiled off like

chlorine; boiling concentrates it.

" Researcher and advocate s Schuld has also found that excess of

fluoride correlates with other thyroid-related issues such as iodine

deficiency. Fluoride and iodine, both being members of the halogens group of

atoms, have an antagonistic relationship. When there is excess of fluoride

in the body it can interfere with the function of the thyroid gland. It is

possible that iodine deficiency, which is the most common cause of brain

damage and mental disability in the world, could be lessened by simply

cutting back on the use of fluoride. "

http://thyroid.about.com/cs/toxicchemicalsan/a/flouride_2.htm

Re: Caffeine and flouride content after fermentation!!

>

> According to Sally Fallon, the caffeine is transformed. " The culture

> transforms sweetened black tea into a slightly fizzy, sour drink,

> redolent of cider. In the process, virtually all the sugar and caffeine

> are transformed into other compounds. "

> http://www.westonaprice.org/foodfeatures/kvass.htm. I don't know the

> source of her information, or whether it's correct. My own experience is

> that I find kombucha stimulating, but in a milder, smoother way than tea

> itself. However, when I was moving and couldn't make my 'booch, I did

> crave caffeine.

>

> What's the relation between fluoride and thyroid? I was hyper, had my

> thyroid nuke (excessively), and am now hypo (if unmedicated). I'm not

> aware of problems from the fluoride in tea or kombucha.

>

> Jill

>

> jessreneehumphrey wrote:

>> I have thyroid problems and cannot drink black tea as it is very high

>> in flouride...does anyone have any info as to whether or not the

>> flouride survives the fermentation process? Is black tea really

>> better than green for KT? What about using Yerba Mate, which has less

>> flouride than both of these...Also, I've read conflicting reports

>> about the caffeine content in the finished tea...anyone know? Thanks

>> for any info...just got my first mushroom in the mail!!

>

>

>

>

[Guest guest]

Hi Jess,

I have been suffering with thyroid issues for over 8 years. I

understand both of your concerns with caffeine and fluoride

consumptions, I had the same concerns when I first started. Because

everyone is different on how they respond to caffeine and fluoride it

is not an easy decision to make and your own body will be the

indicator as to if there is a problem with using KT. I hope you are

involved with Shomon's websites because she gives excellent

information about how to manage it, her books have been a lifesaver

me. Go to this website for more info http://thyroid.about.com/

Both caffeine and fluoride can be extremely detrimental to a person

who is taking thyroid medication because fluoride (as well as calcium)

can interfere with thyroid absorption. The trouble with caffeine to a

thyroid patient is that is speeds up metabolism, the very thing the

meds are doing as well, so you are now over compensating and can run

into a lot trouble with anxiety and irritability, as well as heart

racing issues.

I noticed when I first started taking KT various batches would make me

really irritable while others were fine. I attributed it to just

sugar, because I tend to have trouble with blood sugar regulation as

well, and was not letting the tea ferment long enough. However after

visiting my doc last month who specializes in thyroid issue he told me

excessive amounts of tea could be affecting me as well…I now know why

my batches that are only black and green tea really affect me the way

they do. So now only my family drinks those batches and I have changed

my own personal brew to white tea and rooibos.

The KT I brew for my personal use has only 2 bags of organic white

tea, and 3 bags of rooibos tea to five liters of water (and my water

is double reverse osmosis that has only 2 parts to million, the water

can be a problem as well if it has fluoride). Since white tea is

younger and less processed, it had less fluoride as well as caffeine.

See this website for more details:

http://lpi.oregonstate.edu/infocenter/phytochemicals/tea/

Now that I am drinking mostly white tea with rooibos and allowing the

tea to ferment almost to the vinegar stage I have noticed a remarkable

change in the way I feel.

I hope that helps. Good luck!

Kellie

>

> > I have thyroid problems and cannot drink black tea as it is very high

> > in flouride...does anyone have any info as to whether or not the

> > flouride survives the fermentation process? Is black tea really better

> > than green for KT? What about using Yerba Mate, which has less

> > flouride than both of these...Also, I've read conflicting reports

> > about the caffeine content in the finished tea...anyone know? Thanks

> > for any info...just got my first mushroom in the mail!!

> Hello Jess,

>

> You CAN brew your Kombucha with green tea. I use about 3/4 green and the

> rest black or oolong teas.

> If you want to use yerba Mate or rooibos, which aren't real teas,

> you can use them as long as you add at least 25 per cent of proper tea

> (e.g. green, black, white, oolong) because the Kombucha culture needs

> the nutrients from real tea (camellia sinensis).

>

> As far as I have gleaned from articles read, both caffeine and fluoride

> are retained in the fermentation process.

> I'd like to point out that these are natural and normally not considered

> detrimental to health unless you have major health issues.

>

> Blessings,

>

> Margret:-)

> --

> +---------------------------------------------------------------+

> Minstrel@...

> <)))<>< http://www.therpc.f9.co.uk <)))<><

> http://www.AnswersInGenesis.com

> http://www.elijahlist.com

> +---------------------------------------------------------------+

> Inner purity results in outer power.

>

[Guest guest]

Hi All:

On the topic of caffeine, I beg to differ with Ms. Fallon. The caffeine

is not transformed into anything. Here were our findings:

" With these liquid chromatographic (LC) conditions, the Kombucha sample was

analyzed using both Photodiode array (ultraviolet absorbency) and particle

beam/electron impact positive ionization/mass spectrometry for compound

detection and identification. This test clearly indicated the concentrations

of the sugars, the caffeine, the polyphenolic components (tannins), and the

acetic acid. " ...

" The concentration of the tannin constituents in the tea (tea flavanoids or

catechins), as well as the caffeine, appear to remain constant in their

concentrations in the solution, regardless of the age of the ferment. If

they do function in the fermentation process, it is most likely as catalysts

to other metabolic activities. (Author's Note: Several people have reported

that caffeine is diminished during the fermentation of Kombucha. Our

observation was that the caffeine and tea flavanoids remained constant

throughout the fermentation process.) "

I hope that helps.

Mike Roussin

mike@...

Re: Caffeine and flouride content after fermentation!!

> According to Sally Fallon, the caffeine is transformed. " The culture

> transforms sweetened black tea into a slightly fizzy, sour drink,

> redolent of cider. In the process, virtually all the sugar and caffeine

> are transformed into other compounds. "

> http://www.westonaprice.org/foodfeatures/kvass.htm. I don't know the

> source of her information, or whether it's correct. My own experience is

> that I find kombucha stimulating, but in a milder, smoother way than tea

> itself. However, when I was moving and couldn't make my 'booch, I did

> crave caffeine.

>

[Guest guest]

Hi, Yerba Mate alone will not make KT. I know because I live in the land of

Yerba Mate, Argentina. You need some sort of " camellia sinensis " , black or

green tea, to produce KT, but Yerba Mate can be added in a small amount. I

believe some people brew with white tea, but I've never tried it myself, as I

can't get it here.

Best of luck

Terry Mc Queen

jessreneehumphrey escribió:

I have thyroid problems and cannot drink black tea as it is very high

in flouride...does anyone have any info as to whether or not the

flouride survives the fermentation process? Is black tea really better

than green for KT? What about using Yerba Mate, which has less

flouride than both of these...Also, I've read conflicting reports

about the caffeine content in the finished tea...anyone know? Thanks

for any info...just got my first mushroom in the mail!!

[Guest guest]

-- Re: Caffeine and flouride content after fermentation!!

Hi Jess,

I have been suffering with thyroid issues for over 8 years. I

understand both of your concerns with caffeine and fluoride

consumptions, I had the same concerns when I first started. Because

everyone is different on how they respond to caffeine and fluoride it

is not an easy decision to make and your own body will be the

indicator as to if there is a problem with using KT. I hope you are

involved with Shomon's websites because she gives excellent

information about how to manage it, her books have been a lifesaver

me. Go to this website for more info http://thyroid.about.com/

Both caffeine and fluoride can be extremely detrimental to a person

who is taking thyroid medication because fluoride (as well as calcium)

can interfere with thyroid absorption. The trouble with caffeine to a

thyroid patient is that is speeds up metabolism, the very thing the

meds are doing as well, so you are now over compensating and can run

into a lot trouble with anxiety and irritability, as well as heart

racing issues.

I noticed when I first started taking KT various batches would make me

really irritable while others were fine. I attributed it to just

sugar, because I tend to have trouble with blood sugar regulation as

well, and was not letting the tea ferment long enough. However after

visiting my doc last month who specializes in thyroid issue he told me

excessive amounts of tea could be affecting me as well…I now know why

my batches that are only black and green tea really affect me the way

they do. So now only my family drinks those batches and I have changed

my own personal brew to white tea and rooibos.

The KT I brew for my personal use has only 2 bags of organic white

tea, and 3 bags of rooibos tea to five liters of water (and my water

is double reverse osmosis that has only 2 parts to million, the water

can be a problem as well if it has fluoride). Since white tea is

younger and less processed, it had less fluoride as well as caffeine.

See this website for more details:

http://lpi.oregonstate.edu/infocenter/phytochemicals/tea/

Now that I am drinking mostly white tea with rooibos and allowing the

tea to ferment almost to the vinegar stage I have noticed a remarkable

change in the way I feel.

I hope that helps. Good luck!

Kellie

Kellie--Was wondering what flavor of white & rooibos tea you use? Thanks,

>

[Guest guest]

>

> Kellie--Was wondering what flavor of white & rooibos tea you use?

Thanks,

>

>

Hi ,

I use unflavored organic Chinese silver tip white tea, but my rooibos

is orange flavored.

My white tea is something I feel very blessed about discovering. I

just came to it by accident and considered it real a blessing at the

time. It is imported organic silver white tip tea from China. I was

able to buy it in bulk at a really ridiculous price because the

distributor did not realize exactly what was " white tea " . It came in a

large box of 150 count tea bags for 5 bucks a box. I bought all the

boxes he had (8) and he looked at me a little strange because I was

buying so much of it. I think it dawned on him that he probably was

letting go of something more valuable than he realized (he was).

I could eBay these boxes for 4 times what I paid for it and it would

still be considered way below retail, but I am going to keep it for my

KT since organic white tea is so blasted expensive (like $65 a pound!)

The expiration date is June 2008 so it should last me a while. The

taste is exceptional, very light and airy tasting, almost nutty. Since

it is plain flavored, I always add a few Jasmine dragon pearl buds

when I brew. It gives the tea a nice light scent that is heavenly,

without adding too much green tea, which I have to be careful not to

over consume.

I think I said on another thread I have some very high quality Jasmine

pearl tea that I spent a pretty penny on a while back in San Diego

from a tea trader, but it was really excellent quality, so I felt it

was worth the price. I always toss about 8-10 buds into the KT I am

making at the time so it is flavored lightly with Jasmine

(heavenly…really heavenly). The interesting thing I learned from a

local San Diego tea trader is that the better quality tea the less you

have to use. With only three white tea bags and a few Jasmine pearl

buds I can flavor a 5-quart pot of water very well.

However my all time favorite is my rooibos tea. I just love it. So

when I use it I use only two bags of white tea and three bags orange

spice rooibos, and about just afew buds of Jasmine pearl. I get the

rooibos from Trader Joe's but I am currently looking for an organic

source.

The orange spice does not seem to hamper the KT process and my

finished product tastes truly like apple cider, which I love.

Any flavored white tea will work, but I am not sure I can say the same

for the rooibos. I have tried vanilla flavored rooibos and though the

tea was fermented I did not produce a SCOBY mat, so I have not used it

since. Also some of the " Red Bush " variety from TAZO (STARBUCKS) I

have had very little success with, but the orange spice rooibos from

Trader Joe's has been great as long as I use 2 bags of regular tea

(black, green or white).

Thanks for asking and good luck on your tea search…it is really a lot

of fun to learn about tea!

Kellie

[Guest guest]

Hi Kellie,

I don't post too often, but love to keep up with all of the wealth

of info on kombucha everyone has here... anyway, I just wanted to

let you know, I've been buying my teas from Mountain Rose Herbs.

They are fairly priced, and they carry organic roobios, like you

said you were looking for.

http://www.mountainroseherbs.com/

hth,

cindy

> >

> > Kellie--Was wondering what flavor of white & rooibos tea you

use?

> Thanks,

> >

> >

>

> Hi ,

>

> I use unflavored organic Chinese silver tip white tea, but my

rooibos

The interesting thing I learned from a

> local San Diego tea trader is that the better quality tea the less

you

> have to use. With only three white tea bags and a few Jasmine pearl

> buds I can flavor a 5-quart pot of water very well.

>

> However my all time favorite is my rooibos tea. I just love it. So

> when I use it I use only two bags of white tea and three bags

orange

> spice rooibos, and about just afew buds of Jasmine pearl. I get the

> rooibos from Trader Joe's but I am currently looking for an organic

> source.

>

[Guest guest]

Hi Kellie,

I don't post too often, but love to keep up with all of the wealth

of info on kombucha everyone has here... anyway, I just wanted to

let you know, I've been buying my teas from Mountain Rose Herbs.

They are fairly priced, and they carry organic roobios, like you

said you were looking for.

http://www.mountainroseherbs.com/

hth,

cindy

> >

> > Kellie--Was wondering what flavor of white & rooibos tea you

use?

> Thanks,

> >

> >

>

> Hi ,

>

> I use unflavored organic Chinese silver tip white tea, but my

rooibos

The interesting thing I learned from a

> local San Diego tea trader is that the better quality tea the less

you

> have to use. With only three white tea bags and a few Jasmine pearl

> buds I can flavor a 5-quart pot of water very well.

>

> However my all time favorite is my rooibos tea. I just love it. So

> when I use it I use only two bags of white tea and three bags

orange

> spice rooibos, and about just afew buds of Jasmine pearl. I get the

> rooibos from Trader Joe's but I am currently looking for an organic

> source.

>