Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 Hello, I know there are some on this list who follow the Specific Carbohydrate Diet- Can anyone tell me if all the sugar is broken down and/or used up in the Kombucha-making process? I would like to try it but I'm unsure how the fermentation works on the sugar as far as SCD restrictions on polysaccharides. Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 it is used up as long as you ferment it long enough. There are a lot of diabetics that drink KT who do not have any sugar problems and actually it helps to lower their blood sugar. You would want to make sure you ferment 7-10 days at least. Longer will make the tea like vinegar but then you can dilute it and put it regular tea or juice. allyn Kombucha & SCD Hello, I know there are some on this list who follow the Specific Carbohydrate Diet- Can anyone tell me if all the sugar is broken down and/or used up in the Kombucha-making process? I would like to try it but I'm unsure how the fermentation works on the sugar as far as SCD restrictions on polysaccharides. Thanks, <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " " http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT<http://www\ ..w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT> FACE= " monospace " SIZE= " 3 " > <B>IMPORTANT ADDRESSES</B> <UL> <LI><B><A HREF= " / " >NATIVE<http://heal\ th./group/ / " >NATIVE> NUTRITION</A></B> online</LI> <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B<http://onibasu.com/ " >SEARCH</A></B>> the entire message archive with Onibasu</LI> </UL></FONT> <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A HREF= " mailto: -owner " >LIST<mailto:native-nutritio\ n-owner " >LIST> OWNER:</A></B> Idol <B>MODERATOR:</B> Wanita Sears </FONT></PRE> </BODY> </HTML> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 On 6/2/06, kristinmoke <kmoke@...> wrote: > I know there are some on this list who follow the Specific > Carbohydrate Diet- Can anyone tell me if all the sugar is broken down > and/or used up in the Kombucha-making process? I would like to try it > but I'm unsure how the fermentation works on the sugar as far as SCD > restrictions on polysaccharides. We've discussed this onlist before, and the charts we found showed that kombucha has quite a bit of sugar left when it's in a tolerable state. If you fermented all the sugar out of it, you wouldn't be able to drink it without significantly diluting it. I'm sure people with blood sugar problems can tolerate it, because the acids slow the rate of sugar absorption in the intestines, but I can't imagine it is SCD-legal. On the other hand, you could try making it with honey, which might take much longer to ferment, and it would be SCD-legal no matter how long you fermented it. Chris -- Dioxins in Animal Foods: A Case For Vegetarianism? Find Out the Truth: http://www.westonaprice.org/envtoxins/dioxins.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 On 6/2/06, Masterjohn <chrismasterjohn@...> wrote: > On the other hand, you could try making it with honey, > which might take much longer to ferment, and it would be SCD-legal no > matter how long you fermented it. Actually, I vaguely remember saying that chocolate was not SCD-legal in part because of its stimulants, so I have no idea if tea is SCD-legal, but honey is monosacharides instead of disacharides, so SCD-legal. Chris -- Dioxins in Animal Foods: A Case For Vegetarianism? Find Out the Truth: http://www.westonaprice.org/envtoxins/dioxins.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2006 Report Share Posted June 3, 2006 > > > I know there are some on this list who follow the Specific > > Carbohydrate Diet- Can anyone tell me if all the sugar is broken down > > and/or used up in the Kombucha-making process? I would like to try it > > but I'm unsure how the fermentation works on the sugar as far as SCD > > restrictions on polysaccharides. > > We've discussed this onlist before, and the charts we found showed > that kombucha has quite a bit of sugar left when it's in a tolerable > state. If you fermented all the sugar out of it, you wouldn't be able > to drink it without significantly diluting it. I'm sure people with > blood sugar problems can tolerate it, because the acids slow the rate > of sugar absorption in the intestines, but I can't imagine it is > SCD-legal. On the other hand, you could try making it with honey, > which might take much longer to ferment, and it would be SCD-legal no > matter how long you fermented it. Thanks Chris! How much longer do you think and I'm trying to remember why honey takes longer? Has anyone out there tried making it with honey? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2006 Report Share Posted June 3, 2006 And " weak " tea is SCD-legal, though in the rare instances I drink it I have it full strength with no problem. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2006 Report Share Posted June 3, 2006 > Thanks Chris! How much longer do you think and I'm trying to > remember why honey takes longer? Has anyone out there tried making > it with honey? > , I just cultured a gallon yesterday. I don't know how long it will take, but I'll post when it's done, if you like. It's very warm here right now, so I'm hoping that will speed things up, but I did just pour off several gallons, made with sugar, made during this same heat wave, and I tell you, that was one of the slowest fermenting batches I've ever made, kept me waiting and waiting. like three weeks, and much of it from the same batch was still too sweet to bottle. They have it at the raw foods buying club here and iirc they culture theirs for eleven days, which seems too short, but that is the number they gave me when I asked. We'll see. Oh, and honey takes longer because of its inherent anti-microbial properties. It's a natural preservative and will inhibit the kombucha culture or whatever other microbial culture you use. B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2006 Report Share Posted June 3, 2006 kristinmoke wrote: > > >Thanks Chris! How much longer do you think and I'm trying to >remember why honey takes longer? Has anyone out there tried making >it with honey? > > > > I've done it. The result wasn't as nice as with sugar, but that might have been because I added honey to the water before boiling instead of after steeping the tea. Hey, give it a try.... --s Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.