Re: GT ... 30 days? Question to Ed's reply

[Guest guest]

Ed,

Wild about GT's being a lactic acid ferment vs. acetic acid ferment of

traditional KT.

How do we know our scobys are the acetic type and not the lactic type? My

apologies if this question is not applicable- just how I am reading your

information.

Thanks,

Joy

[Guest guest]

Joy and MArge.

Only a lab test will give you the results of your ferment.

But that will not declare you a winner or loser, as

obliviously many others are calling what they do to be

kombucha. As a general rule all fermented " foods " are

healthy and beneficial (as opposed to fermented " spirits "

which are destructive)

There are different strains of kombucha mushroom tea. What

all the " kombucha mushroom teas " have in common are three

things. (kombucha-research.org, et al)

Gluconic acid,

acetic acid

fructose.

The differences in strains are mostly viewed from the

different ratio of acetic acid to Gluconic acid as well as a

host of minor life players. However you get there from the

main life force of kombucha - meaning the specific bacteria

and yeasts. The typical Kombucha SCOBY will not produce

lactic acid or a significant level of any vitamin or mineral

or other acids. It will of course contain the dominant

bacteria and yeasts and very likely a host of others, IMO,

How Kombucha Works is best explained via Traditional Chinese

Medicine and not western science - which according to its

theory will not work or only possibly cause more harm than

good. (But WE know KT it does work.)

To know if one has a true kombucha mushroom tea or not is

sorta like looking for the Holy Grail.

A while back laurel farms tried to claim ownership of

" Kombucha Tea " via a copyright. Copyrighting the name but

not declaring what was in the stuff.

My previous post outlined the typical expectations of a

kombucha ferment brewed in a typical fashion. Time,

Temperature, Tea, Sugar will be major factors in shifting

the balance of the acids, taste and character creating a

" strain " However a acetic acid ferment will not produce a

lactic acid ferment or vis a versa. Any ferment, even those

brewed in a strict manner, may go off or get stuck. And are

subject to ever-present wild yeasts and airborne bacteria.

This makes it impossible to be definitive - except as

Roussin, et al (kombucha-research.org) was able to

determine the common thread as; Gluconic acid, acetic acid

and fructose, and whose conclusions were supported by other

research. I have seen no research describing kombucha as a

lactic acid ferment.

I have discussed these events on several occasion with GT

Dave and other major kombucha tea produces. There are just

too many variables and all the results anyway are merely

" opinions " . Call it what you will. Just understand that

what one person call kombucha may not be what you refer to

as kombucha. That goes for any benefits or possible side

effects as well.

IMO, your decision should be: do you like what you've

created and is it helping you. If it is then I think its

wise to continue. If not get another one and start over.

Be happy.

Brewing Kombucha Pictures online

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

Enjoy Your Health,

Ed Kasper L.Ac.

California Licensed Acupuncturist & Herbalist

www.HappyHerbalist.com eddy@...

-----Original Message-----

5. Re: GT ... 30 days? Question to Ed's reply

Posted by: " joyfulitl@... "

joyfulitl@... joyfulitl

Date: Tue Aug 8, 2006 6:14 am (PDT)

Ed,

Wild about GT's being a lactic acid ferment vs. acetic acid

ferment of traditional KT.

How do we know our scobys are the acetic type and not the

lactic type? My apologies if this question is not

applicable- just how I am reading your information.

Thanks,

Joy