's - Hawaii

[Guest guest]

Living here in Pineapple land (Hawaii) I'am intrigued by the thought

of a pineapple kombucha.'

I guess when you are American and spelling the word Hawaii all the time, its

easy!

I've made successfully Coconut Kefir, the

main reason for moving onto Kombucha is it being difficult to get an

process a steady supply of Green coconuts, while keeping the kefir

grains viable. "

So you have been kefirising coconut milk, maybe? I've never seen

anything but shredded coconut here - maybe its a cultural thing - we should be

able to grow muchos coconut trees (palms?) up in the Deep North (Queensland).

With my transferred Kefir cultures that I use for blackcurrant and other juices,

I just keep them in the fridge in apple juice, sugar and water when resting and

they seem fine. They also grow - not hugely but they grow somewhat. They are

twice the mass they were 6 months ago. I would have thought that if you had

been using trans Kefir cultures for coconut milk, then when resting them, they

could have lived in a mixture of coconut milk, water and sugar in the fridge and

been fine?

Kombucha seems to offer a maintenance program that has

greater ease for me to make consistantly. "

We had been using Kefir for apple juice and got a lot of yeast in

storage. Hub hated K tea, tho a tea drinker and I'm not supposed to have tea -

it really disagrees with me/inflamed throat. My physician says that the reason

the 7th Day Adventists in the States have such a low cancer rate, is because

they don't drink tea or coffee - especially low rates of bladder, kidney and

urethal cancers. So I then Komb'd the apple juice instead which was the logical

thing to do, when the Kefir wasn't working out so well. We get little yeast

with Kombuch in apple juice.

My question for this list

is since I have an predisposition for a inflamed spleen, which is

brought on by too much sugar in my system, how then can I mitigate

that sensitivity by the drinking of kombucha? "

Yeah, I'm not allowed to have sucrose - mucks up your pancreas and

causes heart disease. With fruit juice we know how much sugar is there, plus we

drink it 50% to water.

I'm makin some

beautiful scobys, so It seems as though the ferment as I'm making it

would serve to calm my sensitive spleen, yet the jury is still out on

that one. Anyone have the same sensitivity, or any input on how to

test for negative effect of sugar content of the ferment?

In your position, I would Kombuch something which I knew the precise sugar

content of. There is a deluge of new juices on the market now. Its taught here

that fructose is far more benign and less harmful, than sucrose. I'm just

Kefirising some Chinese Gooseberry Juice at the moment - that would likely

Kombuch pretty well. Just yesterday bought a juice that is apple, blackcurrant,

raspberry, cranberry and blueberry, which neat is 11% fructose. The pineapple

juice here, which is from a big cannery in Qld called Golden Circle, is 11.5%

sugar.

best, Lizzie in Oz