6b. Re: candida and sweet KT

[Guest guest]

The opinion of Cornel Univsity 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

displacment will eventually lead to the destruction of the candida

yeasts as the intestinal acids will evenually 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