Re: Taking a break from Kombucha?

[Guest guest]

Hi Cookie

i'd really like top see the study concerning KT being hard on the

liver.....quite to the contrary...it aids the body in removing toxins so the

liver doesn't have to work so hard, and helps keep the liver cleansed......i'd

say that statement was based upon......

*NOTHING*

blessings

mark

Taking a break from Kombucha?

I've been drinking Kombucha tea continuously since 1995 and it was

such a blessing to me healthwise. I only saw the doctor for routine

check ups. No prescription drugs no problems at all. I went

overseas 2 years ago and took the culture with me but on my return

to Canada, I was a bit careless and forgot the SCOBY in London. As

a result I didn't drink any kombucha tea from September 2005 until I

recently joined this group, bought a starter kit and started

drinking again for about 2 weeks now. During the short break that I

took from the tea I noticed that I had so many health problems;

acne, psoriasis, low energy levels, fatigue, hair loss and for the

first time in many years, the flu. I therefore decided that I was

never going to take a break from the tea again. However I just read

an article from growyouthful.com which advises taking a break from

the stuff and I quote: " Over a period of several years, or in very

high doses, KT can be quite hard on your liver. Give KT a break for

a month or two each year. After many years of drinking it, take an

even longer break " . That's not good news for me. Anyone else of the

same opinion? I would love to here what others have to say about

this.

[Guest guest]

Hi Cookie

i'd really like top see the study concerning KT being hard on the

liver.....quite to the contrary...it aids the body in removing toxins so the

liver doesn't have to work so hard, and helps keep the liver cleansed......i'd

say that statement was based upon......

*NOTHING*

blessings

mark

Taking a break from Kombucha?

I've been drinking Kombucha tea continuously since 1995 and it was

such a blessing to me healthwise. I only saw the doctor for routine

check ups. No prescription drugs no problems at all. I went

overseas 2 years ago and took the culture with me but on my return

to Canada, I was a bit careless and forgot the SCOBY in London. As

a result I didn't drink any kombucha tea from September 2005 until I

recently joined this group, bought a starter kit and started

drinking again for about 2 weeks now. During the short break that I

took from the tea I noticed that I had so many health problems;

acne, psoriasis, low energy levels, fatigue, hair loss and for the

first time in many years, the flu. I therefore decided that I was

never going to take a break from the tea again. However I just read

an article from growyouthful.com which advises taking a break from

the stuff and I quote: " Over a period of several years, or in very

high doses, KT can be quite hard on your liver. Give KT a break for

a month or two each year. After many years of drinking it, take an

even longer break " . That's not good news for me. Anyone else of the

same opinion? I would love to here what others have to say about

this.

[Guest guest]

In message <dvdd5d+5p8ueGroups> you wrote:

> " Over a period of several years, or in very

> high doses, KT can be quite hard on your liver. Give KT a break for

> a month or two each year. After many years of drinking it, take an

> even longer break " .

Cookie, you got a choice to believe this opinion or to cast it aside

and follow your own instinct.

What I can read in between the lines of your post is that you would do

very well going back to drinking Kombucha at the level you did before.

You said, how well you were, and that you had no health issues then.

I believe, this 'hard on the liver bit' is a caution mainly for those

whose livers have been compromised either through drinking or disease.

As long as you have no problem in that area, follow your own body

and drink Kombucha again, starting with small amounts and building up

from there.

Natural breaks will come almost automatically. I have days when I drink

very little, if any Kombucha and other days when my body has an exaggerated

need of it.

Kombucha is a God-given wonderful food which balances one's body

and has a great detox action (don't forget to drink your water to flush

the toxins out!). As there is so much rubbish stuff we either ingest or

breathe in, it makes sense to me to continuously clean 'the house' ....

Hope you will be able to go back to enjoying your Kombucha again.

Blessings,

Margret:-)

--

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

Minstrel@...

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

http://www.AnswersInGenesis.com

http://www.elijahlist.com

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

God, give me the desire for you like the desire you have for me.

[Guest guest]

That is absurd. KT helps the liver to detox. Kombucha is just fermented tea.

If that were true, I should think people would be getting pretty sick from

black tea, and the ONLY problem I've ever heard from black tea is fluorosis

(fluoride poisoning) if you drink too much of it. Since Kombucha is an oral

chelator, I doubt that it would cause fluorosis.

Taking a break from Kombucha?

>

> I've been drinking Kombucha tea continuously since 1995 and it was

> such a blessing to me healthwise. I only saw the doctor for routine

> check ups. No prescription drugs no problems at all. I went

> overseas 2 years ago and took the culture with me but on my return

> to Canada, I was a bit careless and forgot the SCOBY in London. As

> a result I didn't drink any kombucha tea from September 2005 until I

> recently joined this group, bought a starter kit and started

> drinking again for about 2 weeks now. During the short break that I

> took from the tea I noticed that I had so many health problems;

> acne, psoriasis, low energy levels, fatigue, hair loss and for the

> first time in many years, the flu. I therefore decided that I was

> never going to take a break from the tea again. However I just read

> an article from growyouthful.com which advises taking a break from

> the stuff and I quote: " Over a period of several years, or in very

> high doses, KT can be quite hard on your liver. Give KT a break for

> a month or two each year. After many years of drinking it, take an

> even longer break " . That's not good news for me. Anyone else of the

> same opinion? I would love to here what others have to say about

> this.

>

>

>

>

>

>

>

>

[Guest guest]

from the Mayo Clinic

" Beware of certain supplements. Herbal supplements

that can be toxic to the liver include kava, comfrey,

chaparral, jin bu huan, kombucha tea, pennyroyal and

skullcap. Also avoid high doses of vitamins A, D, E

and K. "

from another source

" However, rare, serious health problems have also been

attributed to drinking or preparing Kombucha.

Anecdotal reports of adverse reactions include liver

damage, metabolic acidosis, cutaneous anthrax

infections, and death. This happens if the vessel used

for preparation is made of low-grade plastic, contains

lead glazing, or if the drink becomes contaminated and

grows mold during fermentation; it can be avoided by

ensuring cleanliness during preparation. "

from cancer.org

" Deaths have been reported from acidosis linked with

the tea. Drinking excessive amounts of the tea is not

recommended. Several experts warn that since

home-brewing facilities vary significantly, the tea

could become contaminated with harmful germs which

could be especially dangerous to people with HIV,

cancer, or other immune problems. Allergic reactions,

possibly to molds in the tea, have been reported, as

have jaundice (yellowing of the skin and eyes, usually

due to liver damage) and anthrax of the skin.

Because the acid in the tea can cause it to absorb

harmful elements from its container, it should not be

brewed in ceramic, lead crystal, or painted

containers. Lead poisoning has been reported in at

least 2 people who brewed Kombucha tea in a ceramic

pot.

Since the potential health risks of Kombucha tea are

unknown, anyone with immune deficiency or other

medical condition should consult a physician before

drinking the tea. Women who are pregnant or

breast-feeding should not use this tea.

"

" Kombucha by Ray Sahelian, M.D.

Kombucha: a systematic review of the clinical

evidence.

Forsch Komplementarmed Klass Naturheilkd. 2003

Apr;10(2):85-7.Ernst E.

Complementary Medicine, Peninsula Medical School,

Universities of Exeter and Plymouth, UK.

AIM: Kombucha has become a popular complementary

remedy. The aim of this systematic review was to

critically evaluate the evidence related to its

efficacy and safety. METHODS: Computerised literature

searches were carried out to locate all human medical

investigations of kombucha regardless of study design.

Data were extracted and validated by the present

author and are reported in narrative form. RESULTS: No

clinical studies were found relating to the efficacy

of this remedy. Several case reports and case series

raise doubts about the safety of kombucha. They

include suspected liver damage, metabolic acidosis and

cutaneous anthrax infections. One fatality is on

record. CONCLUSIONS: On the basis of these data it was

concluded that the largely undetermined benefits do

not outweigh the documented risks of kombucha. It can

therefore not be recommended for therapeutic use.

"

" Kombucha tea May be contaminated with mycotoxins "

" Kombucha Tea used to treat AIDS, Insomnia, Acne

Can cause liver damage, intestinal problems and death

"

" Cautions: the greatest danger is inadvertently

consuming a bad batch of tea that has been

contaminated with outside, disease-producing fungi or

bacteria. At least one disease-producing bacteria has

been found in a batch of tea and this has been linked

with fatalities. People with hepatitis don't need the

added strain of an induced illness. Fortunately, it is

easy to detect a contaminated batch. Other concerns

are that the unnecessary consumption of antibiotic and

antiviral substances could encourage the mutation of

existing pathogens into more resistant strains. I

encourage people who are not chronically ill to avoid

taking kombucha as a dietary supplement for this

reason. Kombucha seems to have a slight laxative

effect on some people. "

" IS KOMBUCHA HARMFUL?

Repeated warnings have been issued by health

authorities regarding the possible dangers of

kombucha. In 1995, two deaths in rural Iowa were

provisionally attributed to some sort of toxic

reaction to the tea. You can read about these two

mysterious fatalities at the following website:

http://www.vh.org/Providers/Publications/MMWR/1995/12.08.95.html#2

In Texas, four other cases were alleged: two patients

had symptoms of allergic reaction, the third had

jaundice, and the fourth had nausea, vomiting, and

head and neck pain. In all four cases, symptoms

started after the patients began drinking kombucha tea

and ceased when they stopped drinking it.

"

interesting investagative article

" " ftp://ftp.cdc.gov/pub/Publications/mmwr/wk/mm4448.pdf

Severe illness possibly associated with consumption of

Kombucha Tea --- Iowa, 1995. (Two patients are

described who presented with very severe lactic

acidosis (prsenting pH 6.7 and 6.9) after ingesting

tea made from Kombucha " mushrooms " . However, many

other inhabitants of the town that drank Kombucha

mushroom tea were not affected. The Kombucha

" mushroom " is a symbiotic colony of several species of

yeast and bacteria. Ultimately, a cause and effect

relationship was not established.

here the actual article from

-Articles from Morbidity and Mortality Weekly Report,

December, 1995:-

http://www.highbeam.com/library/docfree.asp?DOCID=1G1:17906182 & ctrlInfo=Round19%\

3AMode19a%3ADocG%3AResult & ao=

" Unexplained severe illness possibly associated with

consumption of kombucha tea - Iowa, 1995.

Morbidity and Mortality Weekly Report; 12/8/1995

The death of one person and severe illness of another

was likely caused by tea made with the komucha

mushroom. The two women had been drinking the tea for

about two months when they developed their acute

illnesses, which were characterized by metabolic

acidosis, respiratory distress and cardiac arrest. The

relationship between the illnesses and the tea is

unknown, but the only similarity the women shared.

More than 100 people had been drinking the tea in the

Iowa town, but only the two cases of illness were

reported.

Kombucha tea is a popular health beverage made by

incubating the Kombucha mushroom in sweet black tea.

Although advocates of Kombucha tea have attributed

many therapeutic effects to the drink (1-3), its

beneficial and/or adverse effects have not been

determined scientifically. During April 1995, cases of

unexplained severe illness including one death)

occurred in two persons in a rural town in

northwestern Iowa who had been drinking Kombucha tea

daily for approximately 2 months. Based on the

findings of a preliminary investigation by the Iowa

Department of Public Health (IDPH), on April 10 IDPH

issued a news release recommending that persons

refrain from drinking Kombucha tea until the role of

the tea in the two cases of illness had been evaluated

fully, This report summarizes the investigation of

these cases by the IDPH, CDC, and the Food and Drug

Administration (FDA).

Patient 1

On April 1, a 59-year-old woman was found unconscious

in her home by a neighbor and was transported to a

local hospital. On arrival in the emergency

department, respiratory therapy was initiated with

oxygen. Her family members reported that, 1 hour

earlier, she appeared fatigued but had no specific

medical complaints. Analysis of arterial blood samples

indicated severe metabolic acidosis; her pH level was

6.9 (normal: 7.37-7.43); p[O.sub.2], 474.9 mm Hg

(normal: 75-80 mm Hg); and p[CO.sub.2], 39.2 mm Hg

(normal: 35-45 mm Hg). She also had elevated levels of

lactic acid (9.85 mM [normal: 0.67 mM-2.47 mM]) and a

base excess of -19.5 (normal: -2-+2). Her daughter and

her primary physician reported that she took

medications for hypertension, anemia, and mild renal

insufficiency. Soon after admission, symptoms of

disseminated intravascular coagulopathy began; she

suffered cardiac arrest and was resuscitated, but her

condition continued to deteriorate. She died on April

3.

The cause of the woman's acute metabolic disorder was

not established. An autopsy detected evidence of

peritonitis with fecal contamination of the peritoneal

cavity, although the location of perforation could not

be determined. Neither the woman's clinical history

nor autopsy findings supported a cardiogenic cause.

Toxicologic analyses for a series of prescription and

nonprescription drugs and carbon monoxide and cyanide

poisoning were negative. Her daughter reported that,

during the previous 2 months, the patient had drank

approximately 4 oz of Kombucha tea daily.

Patient 2

On April 10, a previously healthy 48-year-old woman

had onset of shortness of breath and was transported

by ambulance to the same hospital as patient 1. On

admission, she was in respiratory distress. Chest

radiographs revealed extensive acute pulmonary edema.

Analysis of arterial blood samples indicated severe

metabolic acidosis with uncompensated respiratory

acidosis; her pH level was 6.7; p[O.sub.2], 86 mm Hg;

and p[CO.sub.]2, 67 mm Hg. She had elevated levels of

lactic acid (12.4 mM) and a base excess of -28. The

woman suffered cardiac arrest but was resuscitated and

stabilized. She improved and was discharged on April

13.

Toxicologic analyses for a series of prescription and

nonprescription drugs were negative, and there was no

evidence of a septic or cardiogenic cause. The patient

reported drinking Kombucha tea during the previous 2

months and had obtained her original mushroom from the

same person as patient 1. On April 10, immediately

before the onset of illness, she had increased the

amount of tea she consumed from 4 oz daily to 12 oz,

and she had increased the period of incubation for

that batch of tea from 7 days to 14 days.

Investigation

The mushrooms used by both women were derived from the

same parent mushroom. At least 115 additional persons

in the town had used or were using mushrooms from the

same source as for the two ill women, but no other

cases of unexplained acute illness were reported among

these persons. A review of hospital emergency

department records for March 1-April 10 did not detect

other cases of unexplained lactic acidosis or other

likely cases of tea-associated acute illness.

Samples of the mushrooms and samples of the tea

consumed by both casepatients were sent to FDA for

analysis. Microbiologic analysis of the tea and

mushrooms identified several species of yeast and

bacteria, including Saccharomyces cerevisiae and

Candida valida. No known human pathogens or

toxin-producing organisms were identified. The alcohol

content of the tea ranged from 0.7% to 1.3%; no

methanol was detected.

To characterize the methods used for preparing the

tea, IDPH and CDC surveyed a nonrandom sample of 24

persons in the town who regularly drank Kombucha tea.

The average age of survey participants was 57.1 years.

Of the 21 participants for whom information was

available, 20 had obtained their mushrooms from

friends or relatives, and 15 (71%) of these had given

mushrooms to their friends. One person had purchased a

mushroom from a commercial producer. Of the 20

participants who had prepared the tea themselves, most

(12 [60%]) reported incubating the Kombucha mushroom

at room temperature for 7-10 days in 3 quarts of

sweetened tea and drinking 4 oz of it per day. Patient

1 followed this regimen; patient 2 had incubated the

mushroom longer (14 days) and consumed more tea (12 oz

per day). Five (25%) other persons who had prepared

their own tea reported incubating the mushroom for

13-14 days, and two (8%) of the 24 total participants

reported consuming up to 8 oz of tea per day. Of the

21 persons for whom information was available, five

(23%) discarded batches of tea because of their

concerns about the appearance or taste of the tea or

because of visible mold growth.

Prevalence of Kombucha Tea Drinking

To assess the prevalence of Kombucha tea drinking in

the town, a 1% sample of households (n=129) was

contacted by telephone using random-digit dialing. The

mean age of the respondents was 51.2 years (standard

deviation=[+ or -]19.5 years), and 91 (70%) were

women. Five persons (3.8%; 95% confidence interval

[CI]=1.4%-8.40%) reported that at least one household

member had tried Kombucha tea. Of these, two (1.6% of

total sample; 95% CI=0.3%-5.0%) were persons who had

regularly consumed the tea. Both had stopped drinking

the tea after <2 weeks--one because of the tea's taste

and one because of symptoms unrelated to those of the

two patients.

Reported by. RW Currier, DVM, J Goddard, K Buechler,

MD Quinlisk, MD, State Epidemiologist, Iowa Dept of

Public Health, SL Wolfe, MD, Spencer; TJ Carroll, MD,

T , MD, Office of the Medical Examiner, Sioux

City; J Stokes, MD, Univ of Iowa, Iowa City. Center

for Food Safety, Food and Drug Administration. Health

Studies Br, Div of Environmental Hazards and Health

Effects, National Center for Environmental Health,

CDC.

Editorial Note: The Kombucha " mushroom " is a symbiotic

colony of several species of yeast and bacteria that

are bound together by a surrounding thin membrane.

Although the composition of the Kombucha colony

varies, some of the species reportedly found in the

mushroom include S. ludwigii, S. pombe, Bacterium

xylinum, B. gluconicum, B. xylinoides, B. katogenum,

Pichia fermentans, and Torula sp. (1). Kombucha tea

can contain up to 1.5% alcohol and a variety of other

metabolites (e.g., ethyl acetate, acetic acid, and

lactate). During incubation, the thin, gelatinous

mushroom floats in the tea and duplicates itself by

producing a " baby " on top of the original mushroom.

These offspring are then given to other persons for

starting their own cultures. Although there are at

least two commercial producers of Kombucha mushrooms

in the United States, the sharing of the mushrooms is

believed to have helped to promote its popularity in

the United States.

Beneficial effects attributed to consumption of

Kombucha tea have included prevention of cancer,

relief of arthritis, treatment of insomnia, and

stimulation of regrowth of hair (1-3). Because the tea

is believed to stimulate the immune system, it has

become popular among persons with human

immunodeficiency virus infection (3). In addition, the

investigation in Iowa suggests that the tea has become

popular among the elderly (who are less likely to try

alternative therapies) (4).

FDA has evaluated the practices of the commercial

producers of the Kombucha mushroom and has found no

pathogenic organisms or hygiene violations (5).

However, because the tea is produced under varying

conditions in individual homes, contamination with

pathogenic organisms such as Aspergillus is possible.

When prepared as directed, the pH of the tea decreases

to 1.8 in 24 hours. Although this level of acidity

should prevent the survival of most potentially

contaminating organisms, tea drinkers have reported

molds growing on the Kombucha (CDC, unpublished data).

Because folk medicines and herbal remedies, including

Kombucha tea, are considered neither a food nor a drug

(6-8), they are not routinely evaluated by FDA or the

U.S. Department of Agriculture. Although the

investigation described in this report did not

establish a causal link between the illness of the two

women and their consumption of Kombucha tea, reasons

for the occurrence and severity of the lactic acidosis

in both cases have not been determined. Drinking this

tea in quantities typically consumed (approximately 4

oz daily) may not cause adverse effects in healthy

persons; however, the potential health risks are

unknown for those with preexisting health problems or

those who drink excessive quantities of the tea.

Because of the acidity of Kombucha tea, it should not

be prepared or stored in containers made from

materials such as ceramic or lead crystal, which both

contain toxic elements than can leach into the tea.

Because of the increasing use of this tea (even in

groups that usually do not use alternative therapies),

health-care professionals should consider consumption

of Kombucha tea in the differential diagnosis of

persons with unexplained lactic acidosis. Physicians

and the public should report adverse health effects

associated with consumption of Kombucha tea to FDA's

MedWatch program, telephone or (301)

738-7553.

[FIGURE I ILLUSTRATION OMITTED]

[TABULAR DATA I-III OMITTED]

References

(1.) Stamets P. My adventures with the blob.

Mushroom--the Journal (Winter) 1994:5-9. (2.) O'Neill

M. A magic mushroom or a toxic food? New York Times

1994, December 28:B1, B8. (3.) Timmons S. Fungus among

us. New Age Journal (November/December) 1994. (4.)

Eisenberg DM, Kessler RC, C, et al.

Unconventional medicine in the United States:

prevalence, cost, and patterns of use. N Engl J Med

1993;328:246-52. (5.) Food and Drug Administration.

FDA cautions consumers on " Kombucha Mushroom Tea "

[News release]. Washington, DC: US Department of

Health and Human Services, Public Health Service, Food

and Drug Administration, March 23, 1995. (6.) CDC.

Chaparral-induced toxic hepatitis--California and

Texas, 1992. MMWR 1992;41:812-4. (7.) CDC. Jin Bu Huan

toxicity in children-Colorado, 1993. MMWR

1993;42:633-6. (8.) CDC. Anticholinergic poisoning

associated with an herbal tea--New York City, 1994.

MMWR 1995;44:193-5.

COPYRIGHT 1995 U.S. Government Printing Office

This material is published under license from the

publisher through the Gale Group, Farmington Hills,

Michigan. All inquiries regarding rights should be

directed to the Gale Group.

"

--- CM Ross wrote:

> That is absurd. KT helps the liver to detox.

> Kombucha is just fermented tea.

> If that were true, I should think people would be

> getting pretty sick from

> black tea, and the ONLY problem I've ever heard from

> black tea is fluorosis

> (fluoride poisoning) if you drink too much of it.

> Since Kombucha is an oral

> chelator, I doubt that it would cause fluorosis.

>

> Taking a break from Kombucha?

>

>

> >

> > I've been drinking Kombucha tea continuously since

> 1995 and it was

> > such a blessing to me healthwise. I only saw the

> doctor for routine

> > check ups. No prescription drugs no problems at

> all. I went

> > overseas 2 years ago and took the culture with me

> but on my return

> > to Canada, I was a bit careless and forgot the

> SCOBY in London. As

> > a result I didn't drink any kombucha tea from

> September 2005 until I

> > recently joined this group, bought a starter kit

> and started

> > drinking again for about 2 weeks now. During the

> short break that I

> > took from the tea I noticed that I had so many

> health problems;

> > acne, psoriasis, low energy levels, fatigue, hair

> loss and for the

> > first time in many years, the flu. I therefore

> decided that I was

> > never going to take a break from the tea again.

> However I just read

> > an article from growyouthful.com which advises

> taking a break from

> > the stuff and I quote: " Over a period of several

> years, or in very

> > high doses, KT can be quite hard on your liver.

> Give KT a break for

> > a month or two each year. After many years of

> drinking it, take an

> > even longer break " . That's not good news for me.

> Anyone else of the

> > same opinion? I would love to here what others

> have to say about

> > this.

> >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

wow is this correct? would the same dangers apply when drinking kefir? ive just

recently switched from kefir (due to inability to maintain supply of raw goats

milk) but i have never had any problems with kefir.

angela

mike man wrote: from the Mayo Clinic

" Beware of certain supplements. Herbal supplements

that can be toxic to the liver include kava, comfrey,

chaparral, jin bu huan, kombucha tea, pennyroyal and

skullcap. Also avoid high doses of vitamins A, D, E

and K. "

Anecdotal reports of adverse reactions include liver

damage, metabolic acidosis, cutaneous anthrax

infections, and death. This happens if the vessel used

for preparation is made of low-grade plastic, contains

lead glazing, or if the drink becomes contaminated

---------------------------------

---------------------------------

Yahoo! Mail

Bring photos to life! New PhotoMail makes sharing a breeze.

[Guest guest]

I know there are risks involved in almost anything we eat, drink, drive in,

fly in or what ever else we partake of in our lives but I have to say I get

really irritated by these " doctors " demeaning the use of natural products.

Why don't we list the " drugs " people take and all the side affects and

deaths caused by them? I believe they would out number any of the natural

products by about a million to one. These so called experts fail to mention

the people that have become totally disabled, mentally retarded, autistic,

dead, or their symptoms made worse by their so called " drugs " .

Sorry, but I had to vent. Yes, you need to be careful with your food and

make sure things are clean etc. but I will risk my kombucha, kefir,

sauerkraut any day over the risks of those drugs.

Allyn

_____

From: original_kombucha

[mailto:original_kombucha ] On Behalf Of mike man

Sent: Friday, March 17, 2006 10:03 AM

To: original_kombucha

Subject: Re: Taking a break from Kombucha?

from the Mayo Clinic

" Beware of certain supplements. Herbal supplements

that can be toxic to the liver include kava, comfrey,

chaparral, jin bu huan, kombucha tea, pennyroyal and

skullcap. Also avoid high doses of vitamins A, D, E

and K. "

from another source

" However, rare, serious health problems have also been

attributed to drinking or preparing Kombucha.

Anecdotal reports of adverse reactions include liver

damage, metabolic acidosis, cutaneous anthrax

infections, and death. This happens if the vessel used

for preparation is made of low-grade plastic, contains

lead glazing, or if the drink becomes contaminated and

grows mold during fermentation; it can be avoided by

ensuring cleanliness during preparation. "

from cancer.org

" Deaths have been reported from acidosis linked with

the tea. Drinking excessive amounts of the tea is not

recommended. Several experts warn that since

home-brewing facilities vary significantly, the tea

could become contaminated with harmful germs which

could be especially dangerous to people with HIV,

cancer, or other immune problems. Allergic reactions,

possibly to molds in the tea, have been reported, as

have jaundice (yellowing of the skin and eyes, usually

due to liver damage) and anthrax of the skin.

Because the acid in the tea can cause it to absorb

harmful elements from its container, it should not be

brewed in ceramic, lead crystal, or painted

containers. Lead poisoning has been reported in at

least 2 people who brewed Kombucha tea in a ceramic

pot.

Since the potential health risks of Kombucha tea are

unknown, anyone with immune deficiency or other

medical condition should consult a physician before

drinking the tea. Women who are pregnant or

breast-feeding should not use this tea.

"

" Kombucha by Ray Sahelian, M.D.

Kombucha: a systematic review of the clinical

evidence.

Forsch Komplementarmed Klass Naturheilkd. 2003

Apr;10(2):85-7.Ernst E.

Complementary Medicine, Peninsula Medical School,

Universities of Exeter and Plymouth, UK.

AIM: Kombucha has become a popular complementary

remedy. The aim of this systematic review was to

critically evaluate the evidence related to its

efficacy and safety. METHODS: Computerised literature

searches were carried out to locate all human medical

investigations of kombucha regardless of study design.

Data were extracted and validated by the present

author and are reported in narrative form. RESULTS: No

clinical studies were found relating to the efficacy

of this remedy. Several case reports and case series

raise doubts about the safety of kombucha. They

include suspected liver damage, metabolic acidosis and

cutaneous anthrax infections. One fatality is on

record. CONCLUSIONS: On the basis of these data it was

concluded that the largely undetermined benefits do

not outweigh the documented risks of kombucha. It can

therefore not be recommended for therapeutic use.

"

" Kombucha tea May be contaminated with mycotoxins "

" Kombucha Tea used to treat AIDS, Insomnia, Acne

Can cause liver damage, intestinal problems and death

"

" Cautions: the greatest danger is inadvertently

consuming a bad batch of tea that has been

contaminated with outside, disease-producing fungi or

bacteria. At least one disease-producing bacteria has

been found in a batch of tea and this has been linked

with fatalities. People with hepatitis don't need the

added strain of an induced illness. Fortunately, it is

easy to detect a contaminated batch. Other concerns

are that the unnecessary consumption of antibiotic and

antiviral substances could encourage the mutation of

existing pathogens into more resistant strains. I

encourage people who are not chronically ill to avoid

taking kombucha as a dietary supplement for this

reason. Kombucha seems to have a slight laxative

effect on some people. "

" IS KOMBUCHA HARMFUL?

Repeated warnings have been issued by health

authorities regarding the possible dangers of

kombucha. In 1995, two deaths in rural Iowa were

provisionally attributed to some sort of toxic

reaction to the tea. You can read about these two

mysterious fatalities at the following website:

http://www.vh.org/Providers/Publications/MMWR/1995/12.08.95.html#2

In Texas, four other cases were alleged: two patients

had symptoms of allergic reaction, the third had

jaundice, and the fourth had nausea, vomiting, and

head and neck pain. In all four cases, symptoms

started after the patients began drinking kombucha tea

and ceased when they stopped drinking it.

"

interesting investagative article

" " ftp://ftp.cdc.gov/pub/Publications/mmwr/wk/mm4448.pdf

Severe illness possibly associated with consumption of

Kombucha Tea --- Iowa, 1995. (Two patients are

described who presented with very severe lactic

acidosis (prsenting pH 6.7 and 6.9) after ingesting

tea made from Kombucha " mushrooms " . However, many

other inhabitants of the town that drank Kombucha

mushroom tea were not affected. The Kombucha

" mushroom " is a symbiotic colony of several species of

yeast and bacteria. Ultimately, a cause and effect

relationship was not established.

here the actual article from

-Articles from Morbidity and Mortality Weekly Report,

December, 1995:-

http://www.highbeam.com/library/docfree.asp?DOCID=1G1:17906182

<http://www.highbeam.com/library/docfree.asp?DOCID=1G1:17906182 & ctrlInfo=Rou

nd19%3AMode19a%3ADocG%3AResult & ao=>

& ctrlInfo=Round19%3AMode19a%3ADocG%3AResult & ao=

" Unexplained severe illness possibly associated with

consumption of kombucha tea - Iowa, 1995.

Morbidity and Mortality Weekly Report; 12/8/1995

The death of one person and severe illness of another

was likely caused by tea made with the komucha

mushroom. The two women had been drinking the tea for

about two months when they developed their acute

illnesses, which were characterized by metabolic

acidosis, respiratory distress and cardiac arrest. The

relationship between the illnesses and the tea is

unknown, but the only similarity the women shared.

More than 100 people had been drinking the tea in the

Iowa town, but only the two cases of illness were

reported.

Kombucha tea is a popular health beverage made by

incubating the Kombucha mushroom in sweet black tea.

Although advocates of Kombucha tea have attributed

many therapeutic effects to the drink (1-3), its

beneficial and/or adverse effects have not been

determined scientifically. During April 1995, cases of

unexplained severe illness including one death)

occurred in two persons in a rural town in

northwestern Iowa who had been drinking Kombucha tea

daily for approximately 2 months. Based on the

findings of a preliminary investigation by the Iowa

Department of Public Health (IDPH), on April 10 IDPH

issued a news release recommending that persons

refrain from drinking Kombucha tea until the role of

the tea in the two cases of illness had been evaluated

fully, This report summarizes the investigation of

these cases by the IDPH, CDC, and the Food and Drug

Administration (FDA).

Patient 1

On April 1, a 59-year-old woman was found unconscious

in her home by a neighbor and was transported to a

local hospital. On arrival in the emergency

department, respiratory therapy was initiated with

oxygen. Her family members reported that, 1 hour

earlier, she appeared fatigued but had no specific

medical complaints. Analysis of arterial blood samples

indicated severe metabolic acidosis; her pH level was

6.9 (normal: 7.37-7.43); p[O.sub.2], 474.9 mm Hg

(normal: 75-80 mm Hg); and p[CO.sub.2], 39.2 mm Hg

(normal: 35-45 mm Hg). She also had elevated levels of

lactic acid (9.85 mM [normal: 0.67 mM-2.47 mM]) and a

base excess of -19.5 (normal: -2-+2). Her daughter and

her primary physician reported that she took

medications for hypertension, anemia, and mild renal

insufficiency. Soon after admission, symptoms of

disseminated intravascular coagulopathy began; she

suffered cardiac arrest and was resuscitated, but her

condition continued to deteriorate. She died on April

3.

The cause of the woman's acute metabolic disorder was

not established. An autopsy detected evidence of

peritonitis with fecal contamination of the peritoneal

cavity, although the location of perforation could not

be determined. Neither the woman's clinical history

nor autopsy findings supported a cardiogenic cause.

Toxicologic analyses for a series of prescription and

nonprescription drugs and carbon monoxide and cyanide

poisoning were negative. Her daughter reported that,

during the previous 2 months, the patient had drank

approximately 4 oz of Kombucha tea daily.

Patient 2

On April 10, a previously healthy 48-year-old woman

had onset of shortness of breath and was transported

by ambulance to the same hospital as patient 1. On

admission, she was in respiratory distress. Chest

radiographs revealed extensive acute pulmonary edema.

Analysis of arterial blood samples indicated severe

metabolic acidosis with uncompensated respiratory

acidosis; her pH level was 6.7; p[O.sub.2], 86 mm Hg;

and p[CO.sub.]2, 67 mm Hg. She had elevated levels of

lactic acid (12.4 mM) and a base excess of -28. The

woman suffered cardiac arrest but was resuscitated and

stabilized. She improved and was discharged on April

13.

Toxicologic analyses for a series of prescription and

nonprescription drugs were negative, and there was no

evidence of a septic or cardiogenic cause. The patient

reported drinking Kombucha tea during the previous 2

months and had obtained her original mushroom from the

same person as patient 1. On April 10, immediately

before the onset of illness, she had increased the

amount of tea she consumed from 4 oz daily to 12 oz,

and she had increased the period of incubation for

that batch of tea from 7 days to 14 days.

Investigation

The mushrooms used by both women were derived from the

same parent mushroom. At least 115 additional persons

in the town had used or were using mushrooms from the

same source as for the two ill women, but no other

cases of unexplained acute illness were reported among

these persons. A review of hospital emergency

department records for March 1-April 10 did not detect

other cases of unexplained lactic acidosis or other

likely cases of tea-associated acute illness.

Samples of the mushrooms and samples of the tea

consumed by both casepatients were sent to FDA for

analysis. Microbiologic analysis of the tea and

mushrooms identified several species of yeast and

bacteria, including Saccharomyces cerevisiae and

Candida valida. No known human pathogens or

toxin-producing organisms were identified. The alcohol

content of the tea ranged from 0.7% to 1.3%; no

methanol was detected.

To characterize the methods used for preparing the

tea, IDPH and CDC surveyed a nonrandom sample of 24

persons in the town who regularly drank Kombucha tea.

The average age of survey participants was 57.1 years.

Of the 21 participants for whom information was

available, 20 had obtained their mushrooms from

friends or relatives, and 15 (71%) of these had given

mushrooms to their friends. One person had purchased a

mushroom from a commercial producer. Of the 20

participants who had prepared the tea themselves, most

(12 [60%]) reported incubating the Kombucha mushroom

at room temperature for 7-10 days in 3 quarts of

sweetened tea and drinking 4 oz of it per day. Patient

1 followed this regimen; patient 2 had incubated the

mushroom longer (14 days) and consumed more tea (12 oz

per day). Five (25%) other persons who had prepared

their own tea reported incubating the mushroom for

13-14 days, and two (8%) of the 24 total participants

reported consuming up to 8 oz of tea per day. Of the

21 persons for whom information was available, five

(23%) discarded batches of tea because of their

concerns about the appearance or taste of the tea or

because of visible mold growth.

Prevalence of Kombucha Tea Drinking

To assess the prevalence of Kombucha tea drinking in

the town, a 1% sample of households (n=129) was

contacted by telephone using random-digit dialing. The

mean age of the respondents was 51.2 years (standard

deviation=[+ or -]19.5 years), and 91 (70%) were

women. Five persons (3.8%; 95% confidence interval

[CI]=1.4%-8.40%) reported that at least one household

member had tried Kombucha tea. Of these, two (1.6% of

total sample; 95% CI=0.3%-5.0%) were persons who had

regularly consumed the tea. Both had stopped drinking

the tea after <2 weeks--one because of the tea's taste

and one because of symptoms unrelated to those of the

two patients.

Reported by. RW Currier, DVM, J Goddard, K Buechler,

MD Quinlisk, MD, State Epidemiologist, Iowa Dept of

Public Health, SL Wolfe, MD, Spencer; TJ Carroll, MD,

T , MD, Office of the Medical Examiner, Sioux

City; J Stokes, MD, Univ of Iowa, Iowa City. Center

for Food Safety, Food and Drug Administration. Health

Studies Br, Div of Environmental Hazards and Health

Effects, National Center for Environmental Health,

CDC.

Editorial Note: The Kombucha " mushroom " is a symbiotic

colony of several species of yeast and bacteria that

are bound together by a surrounding thin membrane.

Although the composition of the Kombucha colony

varies, some of the species reportedly found in the

mushroom include S. ludwigii, S. pombe, Bacterium

xylinum, B. gluconicum, B. xylinoides, B. katogenum,

Pichia fermentans, and Torula sp. (1). Kombucha tea

can contain up to 1.5% alcohol and a variety of other

metabolites (e.g., ethyl acetate, acetic acid, and

lactate). During incubation, the thin, gelatinous

mushroom floats in the tea and duplicates itself by

producing a " baby " on top of the original mushroom.

These offspring are then given to other persons for

starting their own cultures. Although there are at

least two commercial producers of Kombucha mushrooms

in the United States, the sharing of the mushrooms is

believed to have helped to promote its popularity in

the United States.

Beneficial effects attributed to consumption of

Kombucha tea have included prevention of cancer,

relief of arthritis, treatment of insomnia, and

stimulation of regrowth of hair (1-3). Because the tea

is believed to stimulate the immune system, it has

become popular among persons with human

immunodeficiency virus infection (3). In addition, the

investigation in Iowa suggests that the tea has become

popular among the elderly (who are less likely to try

alternative therapies) (4).

FDA has evaluated the practices of the commercial

producers of the Kombucha mushroom and has found no

pathogenic organisms or hygiene violations (5).

However, because the tea is produced under varying

conditions in individual homes, contamination with

pathogenic organisms such as Aspergillus is possible.

When prepared as directed, the pH of the tea decreases

to 1.8 in 24 hours. Although this level of acidity

should prevent the survival of most potentially

contaminating organisms, tea drinkers have reported

molds growing on the Kombucha (CDC, unpublished data).

Because folk medicines and herbal remedies, including

Kombucha tea, are considered neither a food nor a drug

(6-8), they are not routinely evaluated by FDA or the

U.S. Department of Agriculture. Although the

investigation described in this report did not

establish a causal link between the illness of the two

women and their consumption of Kombucha tea, reasons

for the occurrence and severity of the lactic acidosis

in both cases have not been determined. Drinking this

tea in quantities typically consumed (approximately 4

oz daily) may not cause adverse effects in healthy

persons; however, the potential health risks are

unknown for those with preexisting health problems or

those who drink excessive quantities of the tea.

Because of the acidity of Kombucha tea, it should not

be prepared or stored in containers made from

materials such as ceramic or lead crystal, which both

contain toxic elements than can leach into the tea.

Because of the increasing use of this tea (even in

groups that usually do not use alternative therapies),

health-care professionals should consider consumption

of Kombucha tea in the differential diagnosis of

persons with unexplained lactic acidosis. Physicians

and the public should report adverse health effects

associated with consumption of Kombucha tea to FDA's

MedWatch program, telephone or (301)

738-7553.

[FIGURE I ILLUSTRATION OMITTED]

[TABULAR DATA I-III OMITTED]

References

(1.) Stamets P. My adventures with the blob.

Mushroom--the Journal (Winter) 1994:5-9. (2.) O'Neill

M. A magic mushroom or a toxic food? New York Times

1994, December 28:B1, B8. (3.) Timmons S. Fungus among

us. New Age Journal (November/December) 1994. (4.)

Eisenberg DM, Kessler RC, C, et al.

Unconventional medicine in the United States:

prevalence, cost, and patterns of use. N Engl J Med

1993;328:246-52. (5.) Food and Drug Administration.

FDA cautions consumers on " Kombucha Mushroom Tea "

[News release]. Washington, DC: US Department of

Health and Human Services, Public Health Service, Food

and Drug Administration, March 23, 1995. (6.) CDC.

Chaparral-induced toxic hepatitis--California and

Texas, 1992. MMWR 1992;41:812-4. (7.) CDC. Jin Bu Huan

toxicity in children-Colorado, 1993. MMWR

1993;42:633-6. (8.) CDC. Anticholinergic poisoning

associated with an herbal tea--New York City, 1994.

MMWR 1995;44:193-5.

COPYRIGHT 1995 U.S. Government Printing Office

This material is published under license from the

publisher through the Gale Group, Farmington Hills,

Michigan. All inquiries regarding rights should be

directed to the Gale Group.

"

--- CM Ross wrote:

> That is absurd. KT helps the liver to detox.

> Kombucha is just fermented tea.

> If that were true, I should think people would be

> getting pretty sick from

> black tea, and the ONLY problem I've ever heard from

> black tea is fluorosis

> (fluoride poisoning) if you drink too much of it.

> Since Kombucha is an oral

> chelator, I doubt that it would cause fluorosis.

>

> Taking a break from Kombucha?

>

>

> >

> > I've been drinking Kombucha tea continuously since

> 1995 and it was

> > such a blessing to me healthwise. I only saw the

> doctor for routine

> > check ups. No prescription drugs no problems at

> all. I went

> > overseas 2 years ago and took the culture with me

> but on my return

> > to Canada, I was a bit careless and forgot the

> SCOBY in London. As

> > a result I didn't drink any kombucha tea from

> September 2005 until I

> > recently joined this group, bought a starter kit

> and started

> > drinking again for about 2 weeks now. During the

> short break that I

> > took from the tea I noticed that I had so many

> health problems;

> > acne, psoriasis, low energy levels, fatigue, hair

> loss and for the

> > first time in many years, the flu. I therefore

> decided that I was

> > never going to take a break from the tea again.

> However I just read

> > an article from growyouthful.com which advises

> taking a break from

> > the stuff and I quote: " Over a period of several

> years, or in very

> > high doses, KT can be quite hard on your liver.

> Give KT a break for

> > a month or two each year. After many years of

> drinking it, take an

> > even longer break " . That's not good news for me.

> Anyone else of the

> > same opinion? I would love to here what others

> have to say about

> > this.

> >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

I have not read anything negative about Kefir

--- AM Llorens wrote:

> wow is this correct? would the same dangers apply

> when drinking kefir? ive just recently switched from

> kefir (due to inability to maintain supply of raw

> goats milk) but i have never had any problems with

> kefir.

>

> angela

>

> mike man wrote: from

> the Mayo Clinic

> " Beware of certain supplements. Herbal supplements

> that can be toxic to the liver include kava,

> comfrey,

> chaparral, jin bu huan, kombucha tea, pennyroyal

> and

> skullcap. Also avoid high doses of vitamins A, D, E

> and K. "

>

>

> Anecdotal reports of adverse reactions include

> liver

> damage, metabolic acidosis, cutaneous anthrax

> infections, and death. This happens if the vessel

> used

> for preparation is made of low-grade plastic,

> contains

> lead glazing, or if the drink becomes contaminated

>

>

> ---------------------------------

>

>

>

>

>

> ---------------------------------

> Yahoo! Mail

> Bring photos to life! New PhotoMail makes sharing a

> breeze.

>

> [Non-text portions of this message have been

> removed]

>

>

__________________________________________________

[Guest guest]

You know, it's stuff like this that kept me from drinking kombucha and

taking herbs for years. It took some experimentation and the help of a

kindly nurse herabalist to straighten me out.

Re: Taking a break from Kombucha?

>

> wow is this correct? would the same dangers apply when drinking kefir? ive

> just recently switched from kefir (due to inability to maintain supply of

> raw goats milk) but i have never had any problems with kefir.

>

> angela

>

> mike man wrote: from the Mayo Clinic

> " Beware of certain supplements. Herbal supplements

> that can be toxic to the liver include kava, comfrey,

> chaparral, jin bu huan, kombucha tea, pennyroyal and

> skullcap. Also avoid high doses of vitamins A, D, E

> and K. "

>

>

> Anecdotal reports of adverse reactions include liver

> damage, metabolic acidosis, cutaneous anthrax

> infections, and death. This happens if the vessel used

> for preparation is made of low-grade plastic, contains

> lead glazing, or if the drink becomes contaminated

>

> ---------------------------------

>

>

>

>

>

> ---------------------------------

> Yahoo! Mail

> Bring photos to life! New PhotoMail makes sharing a breeze.

>

>

[Guest guest]

All of those reports of death and hospitalization all talk about the same

two cases. TWO..and it was never conclusive that it was the result of

drinking KT, they just happened to be at that time..

450 people die from Tylenol overdose each year

http://www.medicalnewstoday.com/medicalnews.php?newsid=11017

and for as long as I have been dredging the internet for Kombucha info it

is only these two alleged cases that ever come up and are always referred to

by " professional medical research sites "

Many prescription drugs are much worse than tylenol and require liver

testing throughout treatment..

So just remember " everything in moderation " ..It probably is a good idea to

take a break from KT so that your body doesn't forget how to function

without it.

If your body is in good balance too much KT may take you too far to one

side, whereas none at all may allow toxic buildup that could otherwise be

eliminated with a little KT here and there..

The bodies natural tendency is one toward health, we only need to stay out

of the way and lend a hand from time to time.

It is true that KT aids in cleansing the liver, but if you have ever washed

your hands with soap too many times, your hands get rather dry and worn out,

if you scrub your car too much, you just might wear right through the

protective paint, see what I mean? If you are not putting alot of dirty

liver toxins in, then you probably need not over do the " liver soap " ..

Occam's Razor, it is the simplest standpoint on the subject..Do not give

your body more than it really needs and you should be fine. We did not

arrive into this world drinking Kombucha, so why not reserve it as a

powerful health " adjuster " rather than drinking it like water..

This is just some personal heartfelt philosophy regarding all things in

life, I do not think that it is bad to drink KT everyday, but I have Kefir

and other ferments to consume so I just keep things on a rotation that the

universe and daily life more or less decides.

I feel healthy so I don't want to mess it up, only support it.

OTOH, If I was fighting an illness of some kind then I would probably raise

my probiotic/cleansing/vitamin/mineral/herb consumption proportionately..

To your Health and Happiness,

Beau

[Guest guest]

just curious but do you think there is a need to place

some negative info about KT in the file section for

some balance info.

--- Beau Barrett wrote:

> All of those reports of death and hospitalization

> all talk about the same

> two cases. TWO..and it was never conclusive that it

> was the result of

> drinking KT, they just happened to be at that time..

> 450 people die from Tylenol overdose each year

>

http://www.medicalnewstoday.com/medicalnews.php?newsid=11017

> and for as long as I have been dredging the

> internet for Kombucha info it

> is only these two alleged cases that ever come up

> and are always referred to

> by " professional medical research sites "

> Many prescription drugs are much worse than tylenol

> and require liver

> testing throughout treatment..

> So just remember " everything in moderation " ..It

> probably is a good idea to

> take a break from KT so that your body doesn't

> forget how to function

> without it.

> If your body is in good balance too much KT may take

> you too far to one

> side, whereas none at all may allow toxic buildup

> that could otherwise be

> eliminated with a little KT here and there..

> The bodies natural tendency is one toward health, we

> only need to stay out

> of the way and lend a hand from time to time.

> It is true that KT aids in cleansing the liver, but

> if you have ever washed

> your hands with soap too many times, your hands get

> rather dry and worn out,

> if you scrub your car too much, you just might wear

> right through the

> protective paint, see what I mean? If you are not

> putting alot of dirty

> liver toxins in, then you probably need not over do

> the " liver soap " ..

> Occam's Razor, it is the simplest standpoint on the

> subject..Do not give

> your body more than it really needs and you should

> be fine. We did not

> arrive into this world drinking Kombucha, so why not

> reserve it as a

> powerful health " adjuster " rather than drinking it

> like water..

> This is just some personal heartfelt philosophy

> regarding all things in

> life, I do not think that it is bad to drink KT

> everyday, but I have Kefir

> and other ferments to consume so I just keep things

> on a rotation that the

> universe and daily life more or less decides.

> I feel healthy so I don't want to mess it up, only

> support it.

> OTOH, If I was fighting an illness of some kind

> then I would probably raise

> my probiotic/cleansing/vitamin/mineral/herb

> consumption proportionately..

> To your Health and Happiness,

> Beau

>

>

> [Non-text portions of this message have been

> removed]

>

>

__________________________________________________

[Guest guest]

No, we need the truth. The truth is that KT is a fermented version of one of

the most common and safe drinks in the entire world, black tea, and is safe

as long as it is properly fermented. I'm sure there have been cases of

people drinking moldy wine, if it hasn't had a preservative added to it.

Re: Taking a break from Kombucha?

>

> just curious but do you think there is a need to place

> some negative info about KT in the file section for

> some balance info.

>

> --- Beau Barrett wrote:

>

>> All of those reports of death and hospitalization

>> all talk about the same

>> two cases. TWO..and it was never conclusive that it

>> was the result of

>> drinking KT, they just happened to be at that time..

>> 450 people die from Tylenol overdose each year

>>

> http://www.medicalnewstoday.com/medicalnews.php?newsid=11017

>> and for as long as I have been dredging the

>> internet for Kombucha info it

>> is only these two alleged cases that ever come up

>> and are always referred to

>> by " professional medical research sites "

>> Many prescription drugs are much worse than tylenol

>> and require liver

>> testing throughout treatment..

>> So just remember " everything in moderation " ..It

>> probably is a good idea to

>> take a break from KT so that your body doesn't

>> forget how to function

>> without it.

>> If your body is in good balance too much KT may take

>> you too far to one

>> side, whereas none at all may allow toxic buildup

>> that could otherwise be

>> eliminated with a little KT here and there..

>> The bodies natural tendency is one toward health, we

>> only need to stay out

>> of the way and lend a hand from time to time.

>> It is true that KT aids in cleansing the liver, but

>> if you have ever washed

>> your hands with soap too many times, your hands get

>> rather dry and worn out,

>> if you scrub your car too much, you just might wear

>> right through the

>> protective paint, see what I mean? If you are not

>> putting alot of dirty

>> liver toxins in, then you probably need not over do

>> the " liver soap " ..

>> Occam's Razor, it is the simplest standpoint on the

>> subject..Do not give

>> your body more than it really needs and you should

>> be fine. We did not

>> arrive into this world drinking Kombucha, so why not

>> reserve it as a

>> powerful health " adjuster " rather than drinking it

>> like water..

>> This is just some personal heartfelt philosophy

>> regarding all things in

>> life, I do not think that it is bad to drink KT

>> everyday, but I have Kefir

>> and other ferments to consume so I just keep things

>> on a rotation that the

>> universe and daily life more or less decides.

>> I feel healthy so I don't want to mess it up, only

>> support it.

>> OTOH, If I was fighting an illness of some kind

>> then I would probably raise

>> my probiotic/cleansing/vitamin/mineral/herb

>> consumption proportionately..

>> To your Health and Happiness,

>> Beau

>>

>>

>> [Non-text portions of this message have been

>> removed]

>>

>>

>

>

> __________________________________________________

>

[Guest guest]

What exactly? Have you or anyone that you know had any negative experiences?

If you're talking about those two " Unexplained severe illness*

possibly*associated with

consumption of kombucha tea in Iowa, 1995. "

Then I would say NO, " unexplained " and " possibly " are not enough to connect

death and illness with KT.

Might be good to remind people not to overdo it, but the limits of KT

consumption are not exactly known, so just like alot of things, people have

to find out and/or decide for themselves.

I suppose that if you let your KT turn to vinegar, it may be good to dilute

it and consume less because it's cleansing effects may be that much

stronger.

I mean the age old remedy of taking cider vinegar recommends no more than 3

teaspoons (or tablespoons, I don't recall) daily...

I have alot to learn about why or how Kombucha affects the liver in the

first place..that would be a good place to start.

Beau

>

> just curious but do you think there is a need to place

> some negative info about KT in the file section for

> some balance info.

>

>

[Guest guest]

Oh give me a break. ANYTHING can be toxic to your body if you injest to much and

do not drink enough WATER!! Water being the key word here.

Problem with most people, they think more is better, don't drink enough water,

expect a miracle cure all from some herb they read one story about curing

something, and they OD on it. BECAUSE they do not have enough information about

how to use it, how much to use it, and can't either afford a proper herbal

person to oversee how they use it. AND just swing it.

THE key to Kombucha tea is WATER.

Useing pure water when making it, using clean cooking stuff, NOT using

plastic, and most of all DRINKING A GALLON of water while you are drinking the

tea. A DAY.

That stops any over toxin build up in kidneys, liver, skin, or anywhere else.

If you can't take the pee, don't drink the tea.

Thats what I have to say about scare info. Learn, listen, teach, and do what

is on the directions.

Vickie....NOT .

mike man wrote:

I have not read anything negative about Kefir

--- AM Llorens wrote:

> wow is this correct? would the same dangers apply

> when drinking kefir? ive just recently switched from

> kefir (due to inability to maintain supply of raw

> goats milk) but i have never had any problems with

> kefir.

>

> angela

>

> mike man wrote: from

> the Mayo Clinic

> " Beware of certain supplements. Herbal supplements

> that can be toxic to the liver include kava,

> comfrey,

> chaparral, jin bu huan, kombucha tea, pennyroyal

> and

> skullcap. Also avoid high doses of vitamins A, D, E

> and K. "

>

>

> Anecdotal reports of adverse reactions include

> liver

> damage, metabolic acidosis, cutaneous anthrax

> infections, and death. This happens if the vessel

> used

> for preparation is made of low-grade plastic,

> contains

> lead glazing, or if the drink becomes contaminated

>

>

> ---------------------------------

>

>

>

>

>

> ---------------------------------

> Yahoo! Mail

> Bring photos to life! New PhotoMail makes sharing a

> breeze.

>

> [Non-text portions of this message have been

> removed]

>

>

__________________________________________________

[Guest guest]

LOL

By the way, kefir from regular, organic milk still provides a lot of good

pro-biotics. It is still a better alternative to no kefir.

Regarding vit. maybe you'd like to read what is said on

www.westonaprice.org

maria.

On Fri, 17 Mar 2006 12:03:19 -0800 (PST)

writes:

If you can't take the pee, don't drink the tea.

mike man wrote:

I have not read anything negative about Kefir

--- AM Llorens wrote:

> wow is this correct? would the same dangers apply

> when drinking kefir? ive just recently switched from

> kefir (due to inability to maintain supply of raw

> goats milk) but i have never had any problems with

> kefir.

>

> angela

[Guest guest]

So victoria you are saying that if one is not going to

use kombucha properly then kombucha should not be used

at all.

Sounds like an asprin comerical.

--- wrote:

> Oh give me a break. ANYTHING can be toxic to your

> body if you injest to much and do not drink enough

> WATER!! Water being the key word here.

> Problem with most people, they think more is

> better, don't drink enough water, expect a miracle

> cure all from some herb they read one story about

> curing something, and they OD on it. BECAUSE they do

> not have enough information about how to use it, how

> much to use it, and can't either afford a proper

> herbal person to oversee how they use it. AND just

> swing it.

> THE key to Kombucha tea is WATER.

> Useing pure water when making it, using clean

> cooking stuff, NOT using plastic, and most of all

> DRINKING A GALLON of water while you are drinking

> the tea. A DAY.

> That stops any over toxin build up in kidneys,

> liver, skin, or anywhere else.

> If you can't take the pee, don't drink the tea.

>

> Thats what I have to say about scare info. Learn,

> listen, teach, and do what is on the directions.

>

> Vickie....NOT .

>

>

> mike man wrote:

> I have not read anything negative about Kefir

>

> --- AM Llorens wrote:

>

> > wow is this correct? would the same dangers apply

> > when drinking kefir? ive just recently switched

> from

> > kefir (due to inability to maintain supply of raw

> > goats milk) but i have never had any problems with

> > kefir.

> >

> > angela

> >

> > mike man wrote:

> from

> > the Mayo Clinic

> > " Beware of certain supplements. Herbal

> supplements

> > that can be toxic to the liver include kava,

> > comfrey,

> > chaparral, jin bu huan, kombucha tea, pennyroyal

> > and

> > skullcap. Also avoid high doses of vitamins A, D,

> E

> > and K. "

> >

> >

> > Anecdotal reports of adverse reactions include

> > liver

> > damage, metabolic acidosis, cutaneous anthrax

> > infections, and death. This happens if the vessel

> > used

> > for preparation is made of low-grade plastic,

> > contains

> > lead glazing, or if the drink becomes

> contaminated

> >

> >

> > ---------------------------------

> >

> >

> >

> >

> >

> > ---------------------------------

> > Yahoo! Mail

> > Bring photos to life! New PhotoMail makes sharing

> a

> > breeze.

> >

> > [Non-text portions of this message have been

> > removed]

> >

> >

>

>

> __________________________________________________

>

[Guest guest]

well there has been lots of discussion of scoby that

develop mold. and so a possible result of drinking

kombucha from this should be know and discussed.

--- CM Ross wrote:

> No, we need the truth. The truth is that KT is a

> fermented version of one of

> the most common and safe drinks in the entire world,

> black tea, and is safe

> as long as it is properly fermented. I'm sure there

> have been cases of

> people drinking moldy wine, if it hasn't had a

> preservative added to it.

>

> Re: Taking a break from Kombucha?

>

>

> >

> > just curious but do you think there is a need to

> place

> > some negative info about KT in the file section

> for

> > some balance info.

> >

> > --- Beau Barrett wrote:

> >

> >> All of those reports of death and

> hospitalization

> >> all talk about the same

> >> two cases. TWO..and it was never conclusive that

> it

> >> was the result of

> >> drinking KT, they just happened to be at that

> time..

> >> 450 people die from Tylenol overdose each year

> >>

> >

>

http://www.medicalnewstoday.com/medicalnews.php?newsid=11017

> >> and for as long as I have been dredging the

> >> internet for Kombucha info it

> >> is only these two alleged cases that ever come up

> >> and are always referred to

> >> by " professional medical research sites "

> >> Many prescription drugs are much worse than

> tylenol

> >> and require liver

> >> testing throughout treatment..

> >> So just remember " everything in moderation " ..It

> >> probably is a good idea to

> >> take a break from KT so that your body doesn't

> >> forget how to function

> >> without it.

> >> If your body is in good balance too much KT may

> take

> >> you too far to one

> >> side, whereas none at all may allow toxic buildup

> >> that could otherwise be

> >> eliminated with a little KT here and there..

> >> The bodies natural tendency is one toward health,

> we

> >> only need to stay out

> >> of the way and lend a hand from time to time.

> >> It is true that KT aids in cleansing the liver,

> but

> >> if you have ever washed

> >> your hands with soap too many times, your hands

> get

> >> rather dry and worn out,

> >> if you scrub your car too much, you just might

> wear

> >> right through the

> >> protective paint, see what I mean? If you are not

> >> putting alot of dirty

> >> liver toxins in, then you probably need not over

> do

> >> the " liver soap " ..

> >> Occam's Razor, it is the simplest standpoint on

> the

> >> subject..Do not give

> >> your body more than it really needs and you

> should

> >> be fine. We did not

> >> arrive into this world drinking Kombucha, so why

> not

> >> reserve it as a

> >> powerful health " adjuster " rather than drinking

> it

> >> like water..

> >> This is just some personal heartfelt philosophy

> >> regarding all things in

> >> life, I do not think that it is bad to drink KT

> >> everyday, but I have Kefir

> >> and other ferments to consume so I just keep

> things

> >> on a rotation that the

> >> universe and daily life more or less decides.

> >> I feel healthy so I don't want to mess it up,

> only

> >> support it.

> >> OTOH, If I was fighting an illness of some kind

> >> then I would probably raise

> >> my probiotic/cleansing/vitamin/mineral/herb

> >> consumption proportionately..

> >> To your Health and Happiness,

> >> Beau

> >>

> >>

> >> [Non-text portions of this message have been

> >> removed]

> >>

> >>

> >

> >

> > __________________________________________________

> >

[Guest guest]

Yep, the result is food poisoning, and believe me, you'll know when you have

it. The folks I know who have gotten it is that they vomit and relieve

themselves simultaneously. In milder cases, you also get a killer

stomachache that is improved by vomiting.

Food poisoning can be cured by drinking uncontaminated kombucha, carbon

tablets or capsules, and taking bentonite clay in water (1 tablespoon per

dosage every 2 hours - be sure and take a laxative with this). Since

diarrhea can accompany food poisoning, it is wise to drink lots of water to

flush out the infection and avoid dehydration.

It is said that people who take Apple Cider Vinegar do not get food

poisoning. Unfortunately, sometimes detox symptoms with kombucha can give

people the mistaken impression that they have food poisoning. Detox symptoms

are immmediately improved by taking more water; food poisoning lingers for

hours.

Re: Taking a break from Kombucha?

>>

>>

>> >

>> > just curious but do you think there is a need to

>> place

>> > some negative info about KT in the file section

>> for

>> > some balance info.

>> >

>> > --- Beau Barrett wrote:

>> >

>> >> All of those reports of death and

>> hospitalization

>> >> all talk about the same

>> >> two cases. TWO..and it was never conclusive that

>> it

>> >> was the result of

>> >> drinking KT, they just happened to be at that

>> time..

>> >> 450 people die from Tylenol overdose each year

>> >>

>> >

>>

> http://www.medicalnewstoday.com/medicalnews.php?newsid=11017

>> >> and for as long as I have been dredging the

>> >> internet for Kombucha info it

>> >> is only these two alleged cases that ever come up

>> >> and are always referred to

>> >> by " professional medical research sites "

>> >> Many prescription drugs are much worse than

>> tylenol

>> >> and require liver

>> >> testing throughout treatment..

>> >> So just remember " everything in moderation " ..It

>> >> probably is a good idea to

>> >> take a break from KT so that your body doesn't

>> >> forget how to function

>> >> without it.

>> >> If your body is in good balance too much KT may

>> take

>> >> you too far to one

>> >> side, whereas none at all may allow toxic buildup

>> >> that could otherwise be

>> >> eliminated with a little KT here and there..

>> >> The bodies natural tendency is one toward health,

>> we

>> >> only need to stay out

>> >> of the way and lend a hand from time to time.

>> >> It is true that KT aids in cleansing the liver,

>> but

>> >> if you have ever washed

>> >> your hands with soap too many times, your hands

>> get

>> >> rather dry and worn out,

>> >> if you scrub your car too much, you just might

>> wear

>> >> right through the

>> >> protective paint, see what I mean? If you are not

>> >> putting alot of dirty

>> >> liver toxins in, then you probably need not over

>> do

>> >> the " liver soap " ..

>> >> Occam's Razor, it is the simplest standpoint on

>> the

>> >> subject..Do not give

>> >> your body more than it really needs and you

>> should

>> >> be fine. We did not

>> >> arrive into this world drinking Kombucha, so why

>> not

>> >> reserve it as a

>> >> powerful health " adjuster " rather than drinking

>> it

>> >> like water..

>> >> This is just some personal heartfelt philosophy

>> >> regarding all things in

>> >> life, I do not think that it is bad to drink KT

>> >> everyday, but I have Kefir

>> >> and other ferments to consume so I just keep

>> things

>> >> on a rotation that the

>> >> universe and daily life more or less decides.

>> >> I feel healthy so I don't want to mess it up,

>> only

>> >> support it.

>> >> OTOH, If I was fighting an illness of some kind

>> >> then I would probably raise

>> >> my probiotic/cleansing/vitamin/mineral/herb

>> >> consumption proportionately..

>> >> To your Health and Happiness,

>> >> Beau

>> >>

>> >>

>> >> [Non-text portions of this message have been

>> >> removed]

>> >>

>> >>

>> >

>> >

>> > __________________________________________________

>> >

[Guest guest]

In message <001101c649f9$83613cb0$4d189aa5@userca2fde7021> you wrote:

> No, we need the truth. The truth is that KT is a fermented version of one of

> the most common and safe drinks in the entire world, black tea, and is safe

> as long as it is properly fermented. I'm sure there have been cases of

> people drinking moldy wine, if it hasn't had a preservative added to it.

> > just curious but do you think there is a need to place

> > some negative info about KT in the file section for

> > some balance info.

I couldn't agree more with Beau and .

The truth of the matter must surely be that we can choose what we consider

to be good things for our bodies.

From my and my family's experience, Kombucha has been an enormously

pleasurable and health-giving probiotic drink.

There are people that neither enjoy the taste of it nor do

believe that it has a beneficial effect on their health.

They are usually not part of this list.

There is so much research available to read about the health enhancing

effects of this Tea Tonic. That is what I want to primarily read, because

I am a Good News person and sick and tired of so much bad news, especially

if not true.

KOMBUCHA IS GOOD NEWS!!!

Margret:-)

--

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

Minstrel@...

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

http://www.AnswersInGenesis.com

http://www.elijahlist.com

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

'I am the bread of life. He comes to me will never go hungry,

and he who believes in me will never be thirsty.'[Jesus]

[Guest guest]

Hi ,

Its a mistake to believe everything you read written by the nay sayers

on kombucha or kefir. There are plenty of them out there too.

Part of the problem is that these two wonderful foods aren't

copyrighted/trademarked and so can't be the exclusive property of

something like a pharmaceutical company. No profits can be made from its

recommendation so no recommendations are made.

A jaded view but true.

Comfrey is better left to the compost heap and can cause trouble if over

consumed by humans.

Pennyroyal is great added to your dog or cats bedding to keep fleas away.

Skull cap is a toxic mushroom containing halucinagens and has

pharmaceutical properties when used in tincture form. Its isn't eaten

panfried and served on hot buttered toast.

A high dose of any vitamin is detrimental particularly when out of

balance with the rest of the body.

Food poisoning isn't new nor should it be used to scare people away from

a really good food.

So, no, the same angers do not apply when drinking kefir or KT. You can

be confident of that.

TTFN

Sue (au).

AM Llorens wrote:

> wow is this correct? would the same dangers apply when drinking kefir?

> ive just recently switched from kefir (due to inability to maintain

> supply of raw goats milk) but i have never had any problems with kefir.

>

> angela

>

> mike man wrote: from the Mayo Clinic

> " Beware of certain supplements. Herbal supplements

> that can be toxic to the liver include kava, comfrey,

> chaparral, jin bu huan, kombucha tea, pennyroyal and

> skullcap. Also avoid high doses of vitamins A, D, E

> and K. "

>

>

> Anecdotal reports of adverse reactions include liver

> damage, metabolic acidosis, cutaneous anthrax

> infections, and death. This happens if the vessel used

> for preparation is made of low-grade plastic, contains

> lead glazing, or if the drink becomes contaminated

>

> ---------------------------------

[Guest guest]

Hi,

I think the important thing is find articles by people who are experienced

and knowledgeable with things like kombucha, comfrey and vitamins to see

what they think.

The Russians and Germans have lots of medical research on Kombucha. That's

why they use it as a medical treatment.

Like herbalists , N.D. and Treben, I have used comfrey

root powder and found it to be perfectly safe and effective. The medical

drugs my doctor prescribed for me caused permanent liver damage and did not

work.

As for vitamins, unless you take a lot of them, they won't work, either.

Fred Klenner, M.D. discovered the cure for Polio in 1949, namely, massive

doses of Vitamin C. Doctors who attempted to repeat his findings discovered

that Vitamin C will not work on acute infectious (and fatal) diseases unless

it is used in very high doses.

See: www.orthomed.com

Re: Taking a break from Kombucha?

>

> Hi ,

> Its a mistake to believe everything you read written by the nay sayers

> on kombucha or kefir. There are plenty of them out there too.

> Part of the problem is that these two wonderful foods aren't

> copyrighted/trademarked and so can't be the exclusive property of

> something like a pharmaceutical company. No profits can be made from its

> recommendation so no recommendations are made.

> A jaded view but true.

> Comfrey is better left to the compost heap and can cause trouble if over

> consumed by humans.

> Pennyroyal is great added to your dog or cats bedding to keep fleas away.

> Skull cap is a toxic mushroom containing halucinagens and has

> pharmaceutical properties when used in tincture form. Its isn't eaten

> panfried and served on hot buttered toast.

> A high dose of any vitamin is detrimental particularly when out of

> balance with the rest of the body.

> Food poisoning isn't new nor should it be used to scare people away from

> a really good food.

>

> So, no, the same angers do not apply when drinking kefir or KT. You can

> be confident of that.

> TTFN

> Sue (au).

>

> AM Llorens wrote:

>

>> wow is this correct? would the same dangers apply when drinking kefir?

>> ive just recently switched from kefir (due to inability to maintain

>> supply of raw goats milk) but i have never had any problems with kefir.

>>

>> angela

>>

>> mike man wrote: from the Mayo Clinic

>> " Beware of certain supplements. Herbal supplements

>> that can be toxic to the liver include kava, comfrey,

>> chaparral, jin bu huan, kombucha tea, pennyroyal and

>> skullcap. Also avoid high doses of vitamins A, D, E

>> and K. "

>>

>>

>> Anecdotal reports of adverse reactions include liver

>> damage, metabolic acidosis, cutaneous anthrax

>> infections, and death. This happens if the vessel used

>> for preparation is made of low-grade plastic, contains

>> lead glazing, or if the drink becomes contaminated

>>

>> ---------------------------------

>

>

>

>

[Guest guest]

Everything I have read on the web does caution to having clean tools, proper

brewing vessels etc., because of the chance of contamination so I don't

think any one is trying to hide anything. As with the handling of any food

product to avoid food poisoning, so there is proper handling of

Kombucha.

Allyn

_____

From: original_kombucha

[mailto:original_kombucha ] On Behalf Of Margret Pegg

Sent: Friday, March 17, 2006 4:03 PM

To: original_kombucha

Subject: Re: Taking a break from Kombucha?

In message <001101c649f9$83613cb0$4d189aa5@userca2fde7021> you wrote:

> No, we need the truth. The truth is that KT is a fermented version of one

of

> the most common and safe drinks in the entire world, black tea, and is

safe

> as long as it is properly fermented. I'm sure there have been cases of

> people drinking moldy wine, if it hasn't had a preservative added to it.

> > just curious but do you think there is a need to place

> > some negative info about KT in the file section for

> > some balance info.

I couldn't agree more with Beau and .

The truth of the matter must surely be that we can choose what we consider

to be good things for our bodies.

From my and my family's experience, Kombucha has been an enormously

pleasurable and health-giving probiotic drink.

There are people that neither enjoy the taste of it nor do

believe that it has a beneficial effect on their health.

They are usually not part of this list.

There is so much research available to read about the health enhancing

effects of this Tea Tonic. That is what I want to primarily read, because

I am a Good News person and sick and tired of so much bad news, especially

if not true.

KOMBUCHA IS GOOD NEWS!!!

Margret:-)

--

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

Minstrel@...

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

http://www.AnswersInGenesis.com

http://www.elijahlist.com

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

'I am the bread of life. He comes to me will never go hungry,

and he who believes in me will never be thirsty.'[Jesus]

[Guest guest]

For me it's about balance, proper hygene, gaining information through

other's experiences, but ultimately drawing my own conclusions and

being sensitive to my own body's ever changing needs.

While a certain course of intense medicinal treatment( whether

allopathic medicine, herbal, or vitamins)is recommended for specific

health problems, once the problems has been dealth with, it is NOT

recommended to take the same dosage throughout life, if it all. In

some cases we stay on a maintenance dosage, but not on the same high

dosage. I have dealth with and also taken various herbs for many

years. Normally, if the condition cleared up, the herb is

discontinued. And if the condition is chronic and has not cleared up,

it is traditionally recommended to take intermittent short breaks from

most herbs or else the herbs become less effective. This can be tested

with Vega type machines or mustle testing. I learned that if I stayed

with the same herb for long without intermittent breaks, the herb

became less effective or even ineffective. For a while I would then

switch over to a different herb with the same properties, and so go

back and forth.

In the case of kombucha, I don't really know if the principle of herbs

can be applied, or that of food. But even if the principle of food

applies, our bodies traditionally were exposed to different foods in

different seasons, and therefore had less of a chance of developing

food intolerances, something many of us are plagued with nowadays.

Hence the advise of rotation diet....

I am sold on kombucha, love it and plan to be part of this symbiotic

relationship while I am on this planet. However, I don't want to OD

on it or anything else. There will be natural breaks, whenever I go on

a trip. And when and if my body wants me take less of it, I trust it

will let me know.

What works well for one body, does not necessarily work the same for

another, or even the same body over time. That's why it is so

important to develop an intimate relationship with it.

OOPS, mine wants food now....

Do

>

> > No, we need the truth. The truth is that KT is a fermented version

of one

> of

> > the most common and safe drinks in the entire world, black tea, and is

> safe

> > as long as it is properly fermented. I'm sure there have been

cases of

> > people drinking moldy wine, if it hasn't had a preservative added

to it.

>

> > > just curious but do you think there is a need to place

> > > some negative info about KT in the file section for

> > > some balance info.

>

> I couldn't agree more with Beau and .

>

> The truth of the matter must surely be that we can choose what we

consider

> to be good things for our bodies.

>

> From my and my family's experience, Kombucha has been an enormously

> pleasurable and health-giving probiotic drink.

>

> There are people that neither enjoy the taste of it nor do

> believe that it has a beneficial effect on their health.

> They are usually not part of this list.

>

> There is so much research available to read about the health enhancing

> effects of this Tea Tonic. That is what I want to primarily read,

because

> I am a Good News person and sick and tired of so much bad news,

especially

> if not true.

>

> KOMBUCHA IS GOOD NEWS!!!

>

> Margret:-)

> --

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

> Minstrel@...

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

> http://www.AnswersInGenesis.com

> http://www.elijahlist.com

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

> 'I am the bread of life. He comes to me will never go hungry,

> and he who believes in me will never be thirsty.'[Jesus]

>

>

>

[Guest guest]

Hi Do, I thought your post was great; I just wanted to add my own two

cents as well.

1)Many " whole medicine " MD recommend using a five day on two day off

routine for any supplement regiment. Yes KT is a food, however with

the beneficial acids and the pro-biotic compounds in the KT it can

also be considered a supplement as well and studies show that taking a

break now and then helps prevent the body from building an immunity or

intolerance to the compounds. It is explained well on this site.

https://www.physicianformulas.com/store/Scripts/prodview.asp?idproduct=224 & name=\

NEWSLETTER

2)The liver and the kidneys, which are part of the digestive and

excretory system, work over time when we drink KT because it causes

detoxification to happen at a higher capacity than when we drink water

alone. I personally believe that it is healthy to give your internal

system a break from this process. Just like we should not run at a

constant speed for excessive periods of time we also should not make

our excretory system work in high gear all the time either. For this

reason I believe an occasional fast of just water to be very

beneficial. After reading the entire diary of the man who did a fast

with KT and juice (Chet Day at http://chetday.com/jfast.html) I am

convinced that KT is a serious detoxifier that we must use with

discretion, especially when we are first starting out because many of

us who have not taken care of ourselves have years of garbage in your

system that needs time to be removed safely from our system without

over taxing our organs.

Everyone is different and they should listen to their body as to

whether or not they should take a break. I know that I have had to

take a break now and then just due to the business of life. I always

find that when I return to the KT I feel great and appreciate it even

more.

Kellie

>

> For me it's about balance, proper hygene, gaining information through

> other's experiences, but ultimately drawing my own conclusions and

> being sensitive to my own body's ever changing needs.

> While a certain course of intense medicinal treatment( whether

> allopathic medicine, herbal, or vitamins)is recommended for specific

> health problems, once the problems has been dealth with, it is NOT

> recommended to take the same dosage throughout life, if it all. In

> some cases we stay on a maintenance dosage, but not on the same high

> dosage. I have dealth with and also taken various herbs for many

> years. Normally, if the condition cleared up, the herb is

> discontinued. And if the condition is chronic and has not cleared up,

> it is traditionally recommended to take intermittent short breaks from

> most herbs or else the herbs become less effective. This can be tested

> with Vega type machines or mustle testing. I learned that if I stayed

> with the same herb for long without intermittent breaks, the herb

> became less effective or even ineffective. For a while I would then

> switch over to a different herb with the same properties, and so go

> back and forth.

> In the case of kombucha, I don't really know if the principle of herbs

> can be applied, or that of food. But even if the principle of food

> applies, our bodies traditionally were exposed to different foods in

> different seasons, and therefore had less of a chance of developing

> food intolerances, something many of us are plagued with nowadays.

> Hence the advise of rotation diet....

> I am sold on kombucha, love it and plan to be part of this symbiotic

> relationship while I am on this planet. However, I don't want to OD

> on it or anything else. There will be natural breaks, whenever I go on

> a trip. And when and if my body wants me take less of it, I trust it

> will let me know.

> What works well for one body, does not necessarily work the same for

> another, or even the same body over time. That's why it is so

> important to develop an intimate relationship with it.

> OOPS, mine wants food now....

> Do

[Guest guest]

>Everyone is different and they should listen to their body as to

>whether or not they should take a break. I know that I have had to

>take a break now and then just due to the business of life. I always

>find that when I return to the KT I feel great and appreciate it even

>more.

>

>Kellie

I agree everyone is different, and people's intake varies. But I tend to

listen to the folks who have been brewing for years and years, rather than

3 months. I think that a lot of the " theories " about whether to take a

break or not are just that, theories not based in practice.

It has been stated by knowledgeable folks here, on numerous occasions, that

in the Asian cultures which use kombucha there is no tradition of taking a

break. People drink it continuously. And have done so for thousands of

years. Because there are several Asian medical systems that have been in

development for three to five thousand years each, I'm quite sure that if

there were truly a concern, those cultures would have incorporated

different traditions in their intake patterns.

That doesn't mean that those who wish to take a break should not. They

certainly should. But others of us aren't doing so, except inasmuch as

natural breaks occur or our bodies simply tell us what is

wanted. Certainly, if someone's health suffers as a consequence of ceasing

their KT, they should hold tightly to their KT and follow the wisdom of

their own body. KT is a highly nutritious food which gives the body the

constituents it needs to build health. I'm not so sure that we need to

make sure our bodies remember how to function without KT-- that would be

like saying we need to be able to live without nutritious food and

probiotics, which is of course not possible.

Most people in Western culture were raised, nowadays, without knowing what

it would be like to be raised in a culture of really healthy food. Our

experience of good nutrition is the exception rather than the rule. I

think good nutrition tends to make us nervous, we think it's too intense or

something. I think we should relax more.

--V

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

--A.J. Muste