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Organic Kombucha Mushroom - More on the Use and Effects of
Organic Kombucha Mushroom culture
| Kombucha mushroom or SCOBY culture is known throughout the world by many cultures, where it is taken as a daily health tonic and used as a home remedy. Although it is called a mushroom, it is not a mushroom at all as it does not produce spores or "fruit". The kombucha mushroom or Scoby can be describe as an organic organism, appearing light brown or creamy white in colour. The culture forms a disk like layer that grows on top of the liquid tea/sugar mixture and will take the form of the container that is in, which is why most look circular in the pictures you may see. Again, it is not a mushroom at all, but really a yeast culture that has a symbiotic relationship with various bacteria which duplicates itself during each brewing cycle. The correct name for the kombucha mushroom is a S.C.O.B.Y - "symbiotic culture of bacteria and yeast." The culture may look fragile, but it is really thick and leathery in consistency. The finished brewed tea should be regarded principally as a live food unusually rich in nutritive properties. The finished fermented product taste something like cider with nice fizz. As with yogurt or miso, the bacteria and cultures in kombucha are a great source of nutrition, aiding in metabolic function and balance. |
More on Kombucha Mushroom and How It Aids the Body
| Metabolic balancing and detoxification is accomplished through the actions of several acids naturally present in the tea. The first is glucuronic acid, which is normally produced in the liver, a powerful detoxifier. It effects are being able to pull toxins, including environmental toxins such as pesticides, herbicides, from the body. It also helps in the removal of metabolic waste products, such as uric acid and cholesterol. Research believes that glucuronic acid, a by-product of kombucha, aid in enhancing the body's immune system as part of this detoxifying support. Another acid contained within kombucha is lactic acid. Lactic acid helps to increase the body's energy supply by increasing oxygen levels in the blood and enhancing cellular respiration. It also helps to balance the pH of the blood and supports liver functions. This acid encourages the growth of beneficial bacteria in the intestines, which in turn, improves digestion and aids the body in breaking down nutrients. Organic kombucha mushroom or Manchurian tea also contains other important organic acids such as acetic acid, an antiseptic that inhibits the growth of harmful bacteria. Usnic acid, a natural antibiotic, and gluconic acid which helps to protect the digestive tract. Also contained is malic acid which aids in preventing muscle fatigue and oxalic acid which stimulates energy at the cellular level. This is just the beginning of the beneficial substances contained within the cultured tea. However since the kombucha/Manchurian tea is a living organism the composition is not standardized and may vary from batch to batch. The type of tea used, steeping time of the tea, amount of time that the tea is allowed to ferment, and the strength of the kombucha culture all effect the potency of the finished product. This is one reason to obtain a fresh mushroom culture and to use organic ingredients when brewing your own batches of tea. |
| Although effects from drinking the tea are individual, the most commonly observed are: · balancing the metabolism · cleansing the blood and regulating the acid/alkaline levels in the body · improving liver, gall bladder & digestive function · detoxifying the body and enhancing the immune system · raising energy levels Traditional, the mushroom or scoby is used for aiding the body in detoxifying the body, maintaining metabolic balance, but it is said to also promote overall wellbeing throughout the body. People from all parts of the world use it as a general daily health tonic. Use before meals to lose weight, after meals to gain weight. |
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| Kombucha Starter Kit, Basic Kit w/ Instructions |
MORE ON KOMBUCHA MUSHROOM CULTURE...
The mushroom culture feeds off from a brewed solution of sugar and tea, this may be black, green,
or white tea or really any other tea as long as it is not an herbal tea. Herbal teas contain to many
oils that the cultures will not like. You may add brewed herbal teas to your ready-to-drink brew if
these qualities are desired. Many people, including people with diabetes, are concerned with
consuming sugar and/or caffeine tea. There is no need for worry, for when the tea is properly
brewed and the fermentation process is complete (you can buy pH strips to test the acid content
of the tea if you like) there is very little sugar, if any, and no caffeine left. The culture should
never be frozen, however it may be stored in the refrigerator which will make it go dormant.
However we do not recommend doing this for a long period of time as this retards the culture and
may take some time and many brewing cycles before the strength is returned to the culture. The
kombucha mushroom culture can sustain itself for a period of time, up to about a month in fact,
without a fresh source of food and may even still produce new s.c.o.b.y.s, but more slowly. This
is a preferred method of "storing" the kombucha culture if time or commitments keeps you from
brewing new tea each week. To "restart" the s.c.o.b.y., add some freshly brewed tea/sugar mixture
and the mushroom will again become active and start growing. Of course it is best to keep
continually brewing new batches of tea to keep the kombucha as strong as possible. A weak or
dormant culture will become more susceptible to molds and some of the bacteria may be lost if
kept without a food source for to long of time.
The mushroom culture feeds off from a brewed solution of sugar and tea, this may be black, green,
or white tea or really any other tea as long as it is not an herbal tea. Herbal teas contain to many
oils that the cultures will not like. You may add brewed herbal teas to your ready-to-drink brew if
these qualities are desired. Many people, including people with diabetes, are concerned with
consuming sugar and/or caffeine tea. There is no need for worry, for when the tea is properly
brewed and the fermentation process is complete (you can buy pH strips to test the acid content
of the tea if you like) there is very little sugar, if any, and no caffeine left. The culture should
never be frozen, however it may be stored in the refrigerator which will make it go dormant.
However we do not recommend doing this for a long period of time as this retards the culture and
may take some time and many brewing cycles before the strength is returned to the culture. The
kombucha mushroom culture can sustain itself for a period of time, up to about a month in fact,
without a fresh source of food and may even still produce new s.c.o.b.y.s, but more slowly. This
is a preferred method of "storing" the kombucha culture if time or commitments keeps you from
brewing new tea each week. To "restart" the s.c.o.b.y., add some freshly brewed tea/sugar mixture
and the mushroom will again become active and start growing. Of course it is best to keep
continually brewing new batches of tea to keep the kombucha as strong as possible. A weak or
dormant culture will become more susceptible to molds and some of the bacteria may be lost if
kept without a food source for to long of time.
| Deluxe Organic Kombucha Starter Kit Comes with culture, organic sugar, organic tea, starter tea, and instructions |
Start brewing your own daily tonic at home with one of our starter kits. Cost less than $1 per gallon batch, a bit more for organic ingredients, to keep a continual batch of tea brewing!
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| Need Organic Green Tea or Organic Black Tea for brewing your own tea? Order Here |
Organic kombucha mushroom culture aids the body through metabolic balancing and detoxification
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