Re: Why would anyone want to use GTs raw Kombucha which is lactic acid based?

December 28, 2006

>Why would anyone want to make KT from GT's raw kombucha unless it's

>because it is readily available in health food stores?

Marge, this is why.

>If a newbie requests a culture to start brewing, he should make sure

>whether it came from regular ancient Kombucha or GT's new-fangled brew.

>

>It's possible that GT's is even better, but I wish we knew for sure. Why

>don't the GTers post their good results? I'll stick by the tried and true.

As I reported here, I was in email conversation with GT Dave (GT is his

first name), and he said straight out that whatever is on the label, it is

an acetic acid ferment with the usual contents. He said that the words he

put on the label are generic terms that include the kombucha ferment. Ed

(Happy Herbalist) continues to say that based on the label, GTs is suspect.

All I know is, for the first 3 months I drank kombucha, it was GTs, and it

was under that intake that I noticed my moles shrinking, so I've tended to

go with the idea that it is the real thing.

As for Ed's complaint that GTs says they ferment for 30 days, I know that

in the winter when our house was in the low 60s F, my brews went 24 days at

times before they would finish. So my assumption is that GTs' brewing is

done at the threshold between too cold to ferment and just warm enough,

leading to the long fermentation time.

For sure, brewing kombucha on an industrial level is not to my mind as

desirable as brewing at home. For one thing, someone here said they'd

heard that GTs ferments in plastic (I have not asked GT about

this). Because they are doing such big business, if they are fermenting in

plastic, it is no doubt in the expensive, laboratory-level plastic that is

supposed to be acid resistant. The amount of petrochemicals involved in

shipping commercial brews all over the place is also an issue for me.

Nonetheless, I'd rather drink homebrewed, although the convenience of being

able to buy it sometimes is great.

All this of course still does not answer the question. But, Ed doesn't

accept GTs explanation, whereas it seems perfectly reasonable to me given

labeling laws and the state of general knowledge about probiotics. Also,

Ed stated here several months ago that he was having GTs analyzed, but if

he did so, he has not shared the results with us. Since Ed is a commercial

KT supplier himself, somehow I doubt if he would share the results if they

showed it was indeed KT.

Because we have not had access to a reputable analysis of GTs, there is

still room for question nevertheless. Ed states that the bottling and

transport of GTs means that some important organisms may not be viable when

they arrive to the consumer. I agree this could be true, but on the other

hand when we mail cultures they aren't under refrigeration, as GTs is kept

always, so mailing cultures could also be a problem. It is potentially

less of a problem because the SCOBY protects the colony in transit, which

is one of its purposes, I believe.

One complaint I fully support: which is that one should never culture

kombucha from flavored KT. Only use PLAIN, if you are going to do

it. Ideally though, why not put your name and location out on the list and

get a real start for the cost of shipping or from a local person? My

culture was given to me by a local KT brewer. That is the traditional way,

and I think, still the best.

--V

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

--A.J. Muste

December 29, 2006

Marge - (And Others.....)

Why would anyone want to make KT from GT's raw kombucha unless it's

because it is readily available in health food stores?

....Well mainly because when I started brewing, I didn't know about

this list, and didn't want to pay $20 for a scoby without knowing

about the source (ebay, GEM Cultures, etc.) GT's is the only KT

available in my area, I was drinking a bottle a day (at $4 each) and

when I looked in one of my bottles, I saw a little scoby. I thought

I'd give it a shot, since the info I read talked about " babies. " I

grew a lovely fat scoby from my GT's.

Why don't the GTers post their good results?

....Ok. Here you go! I have been brewing from that ONE scoby for about

five months. Now, not having tasted any OTHER KT, I don't know if

what I am brewing is the " real " thing or not. I DO know that it

tastes good -- although a little vinegary (which is how I like it)

and it continues to produce lovely thick babies each time I brew

another. I also know that i was having serious stomach problems

before I started drinking my KT, and they are virtually gone, now.

Is it really KT? Don't know. But, you know, if it looks like, smells

like, acts like, it probably is. I'm continuing on the premise that

it REALLY is KT until someone tells me different.

Besides -- I like it, and it has my husband and kids really freaked

out. They call it Mom's Kitchen Lab!

Blessings and Peace.

Vee (the Other V)

December 29, 2006