6b. Re: candida and sweet KT

[Guest guest]

The opinion of Cornel Unvisited Food Science

http://happyherbalist.com/analysis_of_kt_cornell.htm

" ....if the fermentation is allowed to continue too long, the acidity can

increase to very high levels which may pose a potential health risk if

consumed. Acetic acid concentrations may rise to levels as high as 30 g/L

(3%) if the tea is allowed to ferment for up to 30 days (12). ... "

This risk is only for those in an at-risk or compromised health condition.

AND for those drinking the RDA of KT 300-600 ml.

It goes along with the prevailing AMA phobia on KT. But IMO is a

consideration

for those already at risk. Additionally even a 30 day ferment will still

have

some sugar - in the form of fructose present.

The Cornell Study (mentioned above) found that kombucha tea did not kill the

Candida yeasts. IMO, KT displaces the Candida. This displacement will

eventually lead to the destruction of the candida yeasts as the intestinal

acids will eventually kill them. However there may be a flare-up as the

candida finds a new home and/or the body reacts to the new presence. Many

Candida sufferers have the opinion that KT helps.

Merry Christmas to all

Ed Kasper LAc

Santa Cruz, CA.

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

6b. Re: candida and sweet KT

Posted by: " byldzje " byldzje@... byldzje

Date: Fri Dec 22, 2006 1:28 pm ((PST))

Hi Beryl,

There is a Dutch kombucha forum (related to a real serious site about

pro-biotics). Over there patients with candida are advised to be sure there

is no sugar left in their KT, meaning they brew for at least 21

day's.Theyalso recomend you drink a max of 300 ml of it a day. I'm not

a candida

patient myself, so I can't advise you out my own experiences, but I hope I

helped out just a bit with your question .

Have a happy X-mas!

Byldzje