kefir – list of bacteria and yeast

  Message: 1       
   Date: Wed, 15 Dec 2004 12:24:41 +0930
   From: “Dominic N. Anfiteatro” <dna@chariot.net.au>
Subject: Was:: does kefir grains evolve? [microflora, and size or weight of kefir grains]

Hi Nori,

 I hope you have digested the info I shared in my last reply, without suffering any indigestion in the process Otherwise I suggest to sip the info with a slurp of kefir.
Here is a list of organisms isolated from kefir grains, which is similar to the list found on Dom’s Kefir in-site:

LACTOBACILLUS
L. casei – Homo-fermentative [responsible for 90% of lactate synthesis]
L. paracasei – Homo-fermentative
L. acidophilis – Homo-fermentative
L. hilgardi -Hetero-fermentative [responsible for 50% of lactate synthesis]
L. delbruechkii subsp. bulgaricus – Homo-fermentative
L. kefiranofaciens – Produce Kefiran, internaly within the matrix
L. kefyri – Synthesizes kefiran superficially [possibly controlls microflora]
L. desidiosus – Heterofermentative [ferments L-arabinose and gluconate]
L. brevis [Synthesizes polysaccharide]
L. cellobiosus
L. casei subsp. rhamnosus
L. casei subsp. alactosus
L. helveticus subsp. lactis
L. delbruekii subsp. lactis
L. lactis
L. fructivorans
L. parakefir
L. paracasei subsp. paracasei
L. plantarum

LACTOCOCCUS
Lc. lactis subsp. lactis [primarilly utilize lactose]
Lc. lactis subsp. biacetylactis
Lc. lactis subsp. creomoris

LEUCONOSTOC
Leuc. citrovorum
Leuc. cremoris
Leuc. mesenteroides subsp. mesenteroides
Leuc. mesenteroides subsp. dextrancicum
Leuc. mesenteroides subsp cremoris
Leuc. lactis

STREPTOCOCCUS
Strep. salivarius subsp. thermophilus [primarilly utilize lactose]
Strep. lactis
Strep. lactis subsp. diacetylactis [Synthesizes diacetyl]

ACETOBACTER
Acetobacter aceti [synthesize acetic acid from ethonol in the pressence of oxygen]
Acetobacter racens

YEASTS

KLUYVEROMYCES
Kluyv. lactis
Kluyv. marxianus subsp. marxianus
Kluyv. bulgaricus
Kluyv. fragilis

CANDIDA
Candida kefir
Candida pseudotropicalis

SACHAROMYCES
Sach. kefir [controls exogenous yeasts]
Sach. unisporum
Sach. torulopsis subsp holmii

TORULA
Torula kefir [controls exogenous yeasts]

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

ALso, here is an abstract that I thought migh interest you, regarding size [or wieght] of kefir grains in relationship of media [amount of whey] and temperature.

“J Dairy Res. 2001 Nov;68(4):653-61

Polysaccharide production by kefir grains during whey fermentation.

Rimada PS, Abraham AG.
Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos, La Plata, Argentina.

Fermentation of deproteinised whey with kefir grains CIDCA AGK1 was studied focusing on polysaccharide production from lactose. Kefir grains were able to acidify whey at different rates depending on the grain/whey ratio. During fermentation, kefir grains increased their weight and a water-soluble polysaccharide was released to the media. Exopolysaccharide concentration increased with fermentation time, reaching values of 57.2 and 103.4 mg/l after 5 days of fermentation in cultures with 10 and 100 g kefir grains/l, respectively. The polysaccharide fraction quantified after fermentation corresponded to the soluble fraction, because part of the polysaccharide became a component of the grain. Weight of kefir grains varied depending on the time of fermentation. Polysaccharide production was affected by temperature.*** Although the highest concentration of polysaccharide in the media was observed at 43 degrees C at both grain/whey ratios, the weight of the grains decreased in these conditions.***[Ed Dom-- this is likely due to the release or the enopolysaccharide from the grains themselves, released into the media, due to the reduction of grain-size or weight of].

In conclusion, kefir grains were able to acidify deproteinised whey, reducing lactose concentration, increasing their weight and producing a soluble polysaccharide.”
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Not all grains from the same batch are likely to be large [in the case of large grains] as some smaller grains are released from larger ones. But in most cases, one should find that at least 80% of grains are uniform in size [% always being the largest in most cases.

Did this help?

Thanks for your well wishes for I and I and I and I ... now back to you I with extra sheen!
Dom

----- Original Message -----
From: "noric1989" <nori.comello@colostate.edu>
To: <Kefir_making@yahoogroups.com>
Sent: Monday, December 13, 2004 2:59 PM
Subject: [Kefir_making] Re: does kefir grains evolve?

> Hello Dom:

> Thank you for your typically profound reply.  It will take a while
for me to digest thoroughly, but in the meantime, I am curious to
know what growing conditions cause kefir grains to grow large like
golf balls and cauliflower heads.  I’ve had my current grains for a
while now (incidentally, they happen to be descendants of yours
passed down through several people).  While occasionally some may
grow large, not ALL of them grow large at once, and I’ve never been
able to link growth patterns to specific growing conditions.  Most
of the time they stay on the small side.  Ah well, maybe it really
doesn’t matter in the end if consistently good kefir is the result,
but it has piqued my curiosity.

Also, HAVE you identified specific strains of kefir?  The question
has been asked at least a few times on the list since I’ve been on
it.  My impression is that there seems to be more distinct,
indentified strains of kombucha, and somewhat more uniformity w/
kefir.  What do you think?

Hope all’s going well at home w/ your new baby and pup!

Nori

What is kefir?

  Date: Sun, 31 Oct 2004 21:00:34 -0800
   From: 121 <121@llix.net>
Subject: Kefir research

*WHAT IS KEFIR?*
By Egon Skovmose
http://www.danlac.com/
http://www.midvalleyvu.com/Kefir.html      

In November 1881 the German naturalist Eduard Kern reported to Botanic
Society in St. Petersburg about a mysterious beverage, which was
exclusive common to the higher regions of the Caucasus and said to
assure the inhabitants of this area good health and a very long life
expectancy.

This beverage is kefir, a fermented milk product whose particular
features is that in addition to lactic fermentation it also undergoes
alcoholic fermentation caused by the presence of yeast, which yields
this sourish, yeasty, sparkling, refreshing end product.

Kefir is not only a very valuable tasty, physiologically nutritional
milk product it is said to be a “miracle” product.

Research conducted by East European institutes has proven that there is
something to the reputation of kefir. In Rumania where research has been
carried out by Professor Dr. Asian on the causes of old age, the effect
of kefir on prolonging life is being studied. According to gerontologist
at the Genatric Centre of Suchumi (former USSR) the importance of kefir
has not yet been completely recognized. The general opinion is that the
life-prolonging effect is to be attributed to certain components of the
kefir grains.

Moreover, kefir seems to have a stabilizing and, to some extent a
youth-preserving effect on the human organism, but only if one’s entire
diet is completely altered and the kefir is not only consumed as a
side-dish, a snack or a dessert. When following the kefir diet
recommendations developed in Rumania, one’s organism re-adjust within
six months.

The functioning of liver, gallbladder, circulation, heart activity,
metabolism, oxygen supply to the cells, blood circulation to the brain
improves and stabilizes. Also so-called senility does not occur or is
even reversed and the elasticity of the blood vessels and joints is
restored. Rheumatism and coronary thrombosis do not stand a chance if a
special kefir diet is followed: between the ages of 25 and 30 at the
latest 1-1/2 Tblsp. of kefir should be consumed twice a day. Numerous
scientific tests are being performed to determine the effect of kefir
especially in Eastern Europe.

Originally Kefir beverage was obtained by adding the so-called grains to
fresh milk and then incubating them at 64 – 75º F for approx. 24 hours.
The origin of Kefir grains themselves is unknown. To date it has not
been possible to simulate the spontaneous formation of kefir grains
using single isolates of kefir flora. New kefir grains can only be
obtained from propagating and dividing of existing kefir grains.

*CHARACTERISTIC COMPOSITION OF KEFIR FLORA*
Kefir is a natural probiotic.  It contains live active cultures of
normal flora that will actually repopulate your digestive tract and aid
in digestion.  Kefir is superior to yogurt because yogurt is made with
transient, less potent bacteria.

The bacteria in yogurt will last a few days in the digestive tract, and
you need to keep reintroducing them.  Kefir contains more organisms than
yogurt, and the “normal flora” in kefir is made of very strong strains
of micro organisms (unlike yogurt) which will help to over take
pathogenic organisms that have taken over. Kefir will repopulate the
digestive tract with good organisms.  We consider this the more natural
way to add good bacteria to the digestive tract and feel these strains
are superior to any capsules which might contain organisms that have
been dried.

The cultures on Kefir and active and growing when the enter your body.
They thrive in dairy and use up the lactose and partially digest the
proteins, making it a product that most people can ingest and will
benefit from.  Even people with milk sensitivities can usually drink kefir.

In addition to repopulating the digestive tract, enzyme stores are added
to in the body. Many people in the US currently take digestive enzymes.
They have been told they are not digesting their food properly, that
their enzyme stores have run out, and they will have to take enzymes the
rest of their life.  Unfortunately, their health care providers have
missed something that  Sally Fallon and the Weston A. Price people along
with people like Donna Gates of Body Ecology have come to realize: that
cultured foods will actually  add back enzyme stores into the enzyme
banks of the body and aid the body in digesting other foods.

Kefir, cultured cream, buttermilk, cultured vegetables, etc all add
predigested food full of vitamins and minerals, normal flora, and
enzymes to the body.  We believe these are valuable foods, part of all
good traditional diets, that have become lost in the society of today.
And We believe bringing them back is essential for optimal health.

*IS IT DIFFERENT THAN YOGURT?*
Yes.  There is research showing that Yogurt contains left turning
bacteria and kefir contains right turning bacteria.  This researcher
even states that young children and nursing mothers should stay away
from the left turning bacteria found in Yogurt.  He shows from his
research that kefir and its right turning bacteria are far superior and
much more beneficial to the digestive tract than the cultures found in
yogurt.

Yogurt contains transient bacteria and will not repopulate the digestive
tract, but the active, growing, living cultures in kefir will.

The lactose in kefir is all digested by the time it is ingested, and
some of the proteins have been broken down.  Therefore, kefir can be
used by many people who have sensitivities to milk .  The same is not
true with yogurt.  Kefir can be made from any milk: goat, cow, ox,
sheep, etc.  A dairy free kefir can also be made from young coconuts.
This is very exciting.

*IS TAKING PROBIOTICS JUST AS GOOD?*
Probiotics are capsules or tablets that contain some of the same healthy
bacteria found in kefir.  The differences between kefir and probiotics
are significant, however.  While probiotics contain good organisms that
can repopulate the digestive tract, they need to be kept dormant
(refrigerated) and are not actively replicating and growing when they
arrive in your intestines.  In addition, they are not in any medium that
will coat the digestive tract and help them to become established, but
rather they are in the process of being dormant and are actually slowly
decreasing in population as they die off over time.

Kefir, on the other hand has massive quantities of healthy normal flora
that are in the process of growing, increasing in number, and thriving.
They are eaten in the medium they are thriving in, such the cultured
milk or coconut water, which will coat the digestive tract and help them
to establish residence there.  This is a tremendous boost to your
system  and will repopulate your digestive tract more quickly, more
efficiently, and more thoroughly than probiotics.

Midvalleyvu Farms now offers fresh, homemade, raw Kefir for our Farm
Share owners.  If you haven’t tried it yet, be sure to pick up a pint or
quart.  You’ll soon feel what you’ve been missing!

[Non-text portions of this message have been removed]

_______________________________________________________________________
________________________________________________________________________

Message: 13      
   Date: Sun, 31 Oct 2004 20:55:34 -0800
   From: 121 <121@llix.net>
Subject: EFFECTS OF KEFIR

*EFFECTS OF KEFIR*

*
*From experience of generations, here are some of the properties
possessed by the real kefir. 
http://www.gewo.applet.cz/health/kefir_manual.htm

* Regulates the body’s immune system and improves resistance to diseases.
* Regulates the blood pressure, blood sugar and cures diabetes.
* Heals the lungs, bronchitis, tuberculosis, asthma, allergies and migraine.
* Has a positive influence on the heart and blood, heals circulatory
conditions.
* Heals various eczema, all skin disorders and leads to cure of acne.
* Heals the kidneys, the urinary tract and protects prostate.
* Has a positive influence on cholesterol, osteoporosis and rheumatism.
* Supports enzymes production and heals the pancreas.
* Improves the liver and gallbladder, regulates bile production,
influences positively hepatitis.
* Regulates metabolism, digestion and heals diseases of the colon.
* Heals colitis, diarrhea, catarrh, reflux, leaky gut syndrome,
candidasis and more.
* Rebalance the intestinal flora and stomach acid, heals duodenum and
cures ulcers.
* Produces its own antibiotics, eliminates unfriendly bacteria, cures
internal and external inflammations.
* Heals lactose intolerance and provides full digestibility of milk
based products.
* Produces own anti-cancer compounds, prevents metastasis, and leads to
cure.
* Slows the aging process, smoothes and improves skin, hair and muscle
tonus.
* Reduces anxiety, depression, increases energy and feeling of wellbeing.
* Produces all necessary vitamins and beneficial bacteria needed for our
healthy daily life.

Almost century of scientific and medical research confirming the above
is available from Diary Research Institute in former USSR. With the
worldwide cost of medical care getting inflated by chronic diseases,
real kefir is gaining popularity not only for its health benefits, but
also for its effects in lowering medical cost. With increasing
resistance to antibiotics, intensive research of the real kefir is
conducted in Europe and Japan. The results are supporting the experience
of generations.

————————————————————————

*_WHAT YOU WILL NEED BEFORE YOU START_*

* One 1.00->1.50 liter mixing bowl with opening similar to the diameter
of strainer.
* One plastic strainer for vegetables with holes about 2-3 millimeters wide.
* Two 1.00 liter clear glass/plastic containers with wider opening and a
lid.
* One cooking thermometer, better digital
* One set of plastic measuring cups.
* One plastic or wooden spoon.
* One flexible scraper.

————————————————————————

*_WHAT MILK TO USE_*

The best is raw goat milk from certified organic farm. However,
pasteurized cows milk with 2%-9% fat content, works also fine. There is
also possibility to produce non-milk kefir, but that’s another story.

————————————————————————

*_FERMENTATION TIME_*

Kefir production and taste is matter of balance between following factors:
—— the amount of grains
more grains = use more milk or set for less time
—— the activity of the grains
less active = use less milk of set for longer time
—— the amount of time
less time = use more grains or use less milk
—— the temperature
warmer = the faster the grains work and grow
—— tightly closed lid or loose lid
  tight = carbonated, loose = non carbonated

In addition to temperature, a pinch or two of unrefined cane sugar helps
the grains to work and grow faster. With established grains and right
balance of factors, common time to full fermentation is around 24H. When
you will be more experienced, you will know how to adjust the factors
and get always the same quality of kefir you like. The kefir grains grow
best when they have steadily their spot in your room, when frequently
agitated during a day, when grains to milk ratio is between 1:20>35,
when room temperature around the glass container is about 25Celsius and
when there is not much of direct light. Should you wish to slow the
fermenting process, do not add the sugar and keep temperature around the
container about 15C.

————————————————————————

*_WHEN IS THE KEFIR READY_*

You can tell by the level of coagulation. The last place of coagulation
is at the bottom of the glass container; you should see curds and whey
separate into layers and pockets. When you turn the container around, if
the coagulated bottom moves as milk, it is not yet ready. When the
coagulated bottom will be firm as a thick jelly, not much moving, it is
ready. It may be tricky when without experience, but within a week or
two, you will find out when kefir is ready. The longer fermentation
time, the sourer the kefir is. If you are in drinking kefir for
eliminating lactose intolerance, you will need to ferment close to 36H.
However, never drink a kefir fermented over 48H, it provides a serious
constipation! With 12H of fermenting, it works like a gentle laxative,
24H gives fully fermented balanced kefir. Overfermenting is not
advisable, since kefir pH becomes too acidic and growth of grains slows.
Normally, the grains tend to double in size about every 20 days. When
you will have more than you need, offer some to your friends or anyone
around the globe who may need their miraculous power. When you do so,
always supply with the grains the Kefir Manual and ask for the symbolic
monetary donation.

————————————————————————

*_BREWING INSTRUCTIONS_*

For start, you should have about 1/4 of teaspoon of real kefir grains,
either fresh or suspended for shipping. If fresh, put them in milk and
they will continue to work right away. If suspended, put them in milk
too, but they will work slow since there is activity recovery time about
4-7 days. If they come in winter, use glass thermometer (for children)
to find their temperature. Warm 1 cup of milk (2% or 3.6%) to the same
temperature (that’s why you have cooking thermometer) as the grains
have. Add to the milk a pinch of unrefined cane sugar, mix to dissolve.
Pour the warm milk to the glass container and move carefully the grains
there. Cover the glass container with a lid, and place it to a warm
(22-25C) and slightly dim spot.

Every few hours agitate/shake gently the glass container for a few
seconds to move fresh milk to the grains. Never place the glass
container in a fridge or on a direct sunlight! When you see on the
bottom of the glass container that the milk is clearly separated into
whey and curds (this may take more than 24H for the first few batches)
shake again to mix the whey and curds into homogenous liquid. Then is
time for first milking!

Take the glass bowl, place plastic strainer on it and pour the whole
content of the glass container to the strainer. Shake the strainer to
separate the thick curds from the grains. The slightly yellow things in
the strainer are your kefir grains. Gently separate the grains from the
curds and place the curds into the glass bowl. What is in the glass bowl
is your first batch of kefir. However, do not drink this first kefir.
Take from it about half of its volume, return it back to the glass
container and throw away the rest of the first kefir. Then add to the
returned kefir 1 1/4 cup of new milk (warm around 20-22C), then move
grains gently with a spoon from the strainer to the glass container.
Cover with a lid. Now you are brewing your second batch!

Again, every few hours shake gently the glass container. When the whey
and curds clearly separate on the bottom, proceed as above. This second
batch is drinkable. However, the right kefir will come after the first
4-6 batches. For the first batches, the ratio between grains and milk
should be 1 part of grains to 20 parts of milk. Later, when your grains
will adapt to their new home and your love, you may achieve ratio up to
1:60 for 24H fermenting. With all the next batches, follow the above
procedure. In principle, always return about 1/2 of the kefir back to
the glass container (don’t forget the grains!) and add the same amount
or more of milk warm between 20-22C.
Those of you, who are into kefir drinking for eliminating candida
overgrowth, may be scared to death learning that kefir culture contains
also candida yeast. Don’t panic, all is OK! The candida yeast in kefir
is a vicious cannibalistic sister of the infamous Candida albicans! In
addition to it, the kefir culture contains host of other microorganism
and all of them eat Candida albicans 24H per day. All available
scientific research and uncountable personal experiences confirm that
drinking kefir will free you (with no side effects) form burden with
candida overgrowth.
This leads one more bit of information – yeast in kefir produce CO_2 gas
and with tightly closed or locked lid, the fully filled container may
explode. If you wish to use very tight lid, never fill the glass
container more than 2/3 of its volume. With a tight lid, you get
carbonated kefir. With lose lid, you get flat kefir.

————————————————————————

*_DRINKING KEFIR_*

Small glass, 3/4 to 1 cup daily, preferably after the evening meal, is a
common prevention drink. Kefir is not only special nourishment, but also
special medication. If kefir drinking is intended for treating serious
diseases, it is advisable to change diet to living foods, then detoxify
and cleanse the body, liver, kidneys and bowels. This greatly increases
effects of healing properties of kefir. For candida overgrowth or
general disorders of colon, take 1 cup first thing on the morning and 1
cup one hour after supper for 3 days, then for 3 days take no kefir.
Apply this on and off regime for 3-4 weeks. If no relief was obtained,
you may gradually double dosage and continue for 3 months or more.
However, even when you will have kefir pause, the grains don’t pause.
You must regularly milk the grains and feed them as if you would need to
drink the kefir!
The same on and off regime applies to eczema, skin problems, acne,
allergies, arthritis and so on. When chronically ill with a serious
disease, again, the same regime applies. Start with 1 cup first thing on
the morning and 1 cup one hour after supper. Within a week, gradually
increase to 2 cups & 2 cups per day. At this time you may experience
body rash or shingles, however, gradually increase to 3 cups & 3 cups
per day and continue for at least 6 months. If wasting continues,
gradually increase to 4 cups & 4 cups per day for 20 days then do not
drink kefir for 10 days. Then drink 20 days.
Apply this potent on/off regime for the next months. Although there are
many documented studies that kefir is able to miraculously heal even
gravely ill, kefir is a gift of God, not omnipotent God.

For generations, the people from Caucasus give kefir to newborns as a
substitute or addition to mother’s milk, they also drink pure glacial
water; breath unpolluted air, eats living foods and thickened kefir as
bread or dessert. Their verified life span in a full physical and mental
acuity, lies between 110 – 140 years (the last is not a rare
occurrence), they have no cavities, they are free of diabetes, prostate,
tuberculosis, digestive disorders, cancers and other common diseases of
our highly evolved society. Clearly, prevention and living food is the
best thing for health and longevity.

WITH LOVE AND WISHES OF GOOD HEALTH !

_______________________________________________________________________
________________________________________________________________________

Message: 14      
   Date: Sun, 31 Oct 2004 21:12:08 -0800
   From: 121 <121@llix.net>
Subject: Health properties of kefir

For complete web page go to: *
http://coproweb.free.fr/kefiranglais.htm
*

*Health properties of kefir*
       Kefir enjoys a rich tradition of health claims. In the former
Soviet Union, it is used in hospitals and sanatoria for a variety of
conditions, including metabolic disorders, atherosclerosis, and allergic
disease (1). It has even been used for the treatment of tuberculosis,
cancer, and gastrointestinal disorders when no modern medical treatment
was available. Its consumption has also been associated with longevity
in Caucasus (20) . Various scientists have observed digestive benefits
of kefir (21, 22) , but controlled studies have yet to confirm their
empirical findings.

        Various research teams around the world have reported
encouraging results, but several methodological difficulties still need
to be resolved. Most studies to date have been performed in vitro or
using animal models, and human studies are not available.  Further, the
effects of kefir grains or their isolates are often studied, rather than
the product kefir, and there is no evidence that the observed effects
would occur using the drink itself. Also, kefir products vary
significantly according to the composition of the grains used and even
according to the region in which it is made, and therefore specific
effects may not be demonstrated in all kefirs. Given these caveat, a
variety of health benefits are being investigated. Table 3 presents
recent studies using kefir products.

        Several studies have investigated the antitumor activity of
kefir (20, 23, 24) and of kefir grains (25, 26) . Specific cultures
isolated from kefir were also shown to bind to mutagenic substances such
as indole and imidazole (27, 28). Immune system stimulation with kefir
(24) and with sphingomyelin isolated from the lipids of kefir (29) have
been demonstrated in both in vitro and in vivo studies.

        Kefir (30) possesses antimicrobial activity in vitro against a
wide variety of gram-positive and gram-negative bacteria (20, 31), and
against some fungi (20) . In Zacconi et al.ís recent study (30), the
antagonistic effects of kefir against Salmonella kedougou were
attributed to the complexity and vitality of the kefir microflora. De
Vrese et al . (32) demonstrated that fresh, but not heat treated,
disintegrated kefir grains suspended in kefir directly enhanced
intestinal lactose digestion in minipigs. This effect was attributed to
microbial b-galactosidase activity of kefir.  The above studies provide
encouraging results, but much more research is necessary in order to
demonstrate similar effects using kefir in humans. Further, a
standardized, well-defined product must be used in order to provide
useful information.

*Abstract*
Research on fermented milks (FM) has grown dramatically in the past 20
years. FM have probiotic effects since their consumption leads to the
ingestion of large numbers of live bacteria which exert health benefits
beyond basic nutrition. Major results of research are as follows. Yogurt
consumption reduces symptoms of lactose maldigestion compared to milk.
FM, may have antibacterial and immunological properties. Ingestion of
the lactic acid bacteria bifidobacteria improves the colonic microflora
by increasing bifidobacteria levels. Lactobacillus casei reduces the
duration of some types of diarrhea. Future research conducted using
human subjects, with rigorous methodology and modern statistical
analysis, will provide further information on the health benefits of FM.

*Keywords:* fermented milk, probiotic, yogurt, kefir, Lactobacillus
streptococcus, Streptococcus thermophilus, Lactobacillus casei,
bifidobacterium

*Glossary*
       Lactic acid bacteria (LAB): a large group of bacteria with the
common characteristic of producing lactic acid as the principal end
product of metabolism; found in milk and other natural environments LAB
can be: a. homofermentative: produce 70-90% lactic acid; e.g., L.
bulgaricus, S. thermo-philus, L. acidophilus b. heterofermentative:
produce at least 50% lactic acid plus other compounds such as acetic
acid, CO2, and ethanol; e.g., L. casei, bifidobacteria a. mesophilic:
grow best at a temperature range of 25-30¡C; e.g., L. casei b.
thermophilic: prefer a range of 40-44¡C; e.g., L. bulgaricus, S.
thermophilus a. Facultatively prefer anaerobic anaerobic: conditions for
metabolism, but are aero-tolerant (most LAB fit in this b. Strictly
anaerobic: survive only in anaerobic conditions; e.g., bifidobacteria

*Functional foods:*
       Foods that, by virtue of physiologically active food components,
provide health benefits beyond basic nutrition (Working definition of
ILSI Functional Food Task Force, Brussels, February 17,1997).
Interleukin, interferon, tumor necrosis factor: examples of cytokines,
which serve as signals between cells involved in immune response. sIgA:
secretory immunoglobulin A; principal antibody produced by the gut
immune system.

        Azoreductase,§-glucuronidase, glycocholic acid hydrolase,
nitroreductase: colonic enzymes implicated in the conversion of
procarcinogens to carcinogens.  LDL/HDL: ratio between blood levels of
low density lipoprotein and high density lipoprotein; level above 3
indicates increased risk of cardiovascular disease. Breath hydrogen
test: measurement of hydrogen expired after oral lactose load of 12-50 g
compared to base level; > 10-20 ppm indicates malabsorption.

*From legend to science: Historical perspective*
       For centuries, fermented milks have been purported to provide a
large gamut of health benefits, from improving well-being to increasing
longevity. One story recounts that in the sixteenth century, King
Fran*ois the First of France suffered from persistent diarrhea, and
after several unsuccessful treatments, a Turkish doctor was sent in. He
brought with him sheep and a secret recipe for yogurt. The king was soon
cured of his intestinal infection.

Scientific interest began much later, in the early twentieth century,
when Elie Metchnikoff, a Nobel-prize winning biologist at the Pasteur
Institute in Paris, first suggested that lactobacilli might counteract
the putrefactive effects of gastrointestinal metabolism (1). In the past
twenty years, scientific research has blossomed, with an interest in
topics ranging from antimicrobial effects to reduction of risk of
cancer. Much valuable preliminary work has been done using animal or in
vitro models, which allow for much greater control over variables than
when studying humans, and which offer reproducible results. These models
are also useful for studying the mechanisms involved.

 

Studying the effects of FM on humans presents several challenges.
Fermented milksare unctional foods, and as such, their impact on human
physiology is of a small amplitude and not easily detected. Also, early
humans studies, though numerous, were generally case reports rather than
modern experimental studies (randomized). Currently, researchers are
beginning to address these methodological problems.

*Yogurt, the ever-popular fermented milk*
       According to the Codex Alimentarius (5), yogurt is milk (usually
cowís milk) that has been fermented by Streptococcus thermophilus and
Lactobacillus bulgaricus under defined conditions of time and
temperature. Each species of bacteria stimulates the growth of the
other, and the products of their combined metabolism produce the
characteristic creamy texture and mild acid flavor. Fermentation is
stopped by cooling, and the final product, which contains100-1000
million live bacteria per ml, is refrigerated until use. As a fresh
dairy product, it has a limited shelf-life.

*1. Milk digestibility*
       Given all the research to date on FM, the fact that lactose is
better digested from yogurt than from milk by lactase-deficient
individuals is the most well-established health benefit (6). Yogurt
ingestion leads both to less hydrogen production in the breath hydrogen
test (lactose maldigestion) (Figure 1) and to reduced symptoms (lactose
intolerance) (Marteau, 1990; Lerebours,1989; Kolars, 1984). This effect
is related to the living bacteria, the enzymatic content ( e.g
,§-galactosidase), and the texture of yogurt.

*2. Recovery from diarrhea*
       Yogurt reduces the duration of certain types of diarrhea,
especially in children (Niv, 1963; Boudraa, 1990). The World Health
Organization (WHO, 1995) recommends that during treatment of diarrhea,
yogurt should replace milk when available since it is better tolerated
than milk and can help prevent malnutrition or reestablish nutritional
adequacy.

*3. Immunomodulating effects*
       Yogurt has been shown to enhance various parameters of the immune
system in invitro models (13) and in mice (14-16). In humans, one study
found an improvement in clinical symptoms of nasal allergy, but no
changes in any parameters tested (17) . A recent report with atopic
subjects found no significant modification of immune system parameters,
showing that there was no aggravation of the immune system caused by
yogurt (18) . Very high concentrations of yogurt bacteria have led to
increases in IFNy, B lymphocytes, and natural killer cells (19) , and
yogurt consumption increased 2í,5í-a synthetase activity (a reflection
of production of IFNy) (20).

*4. Reduction of risk of cancer*
       A recent epidemiological study from France showed that people
consuming yogurt had less risk of developing large colorectal adenomas
(21). In addition, the consumption of yogurt in elderly subjects with
atrophic gastritis led to a decrease in the procarcinogenic fecal
enzymes nitroreductase and azoreductase (22). Research in this field is
intriguing, but preliminary.

*
*

*5. Blood cholesterol levels*
       Mann and Spoerry (23) reported over 20 years ago that Maasai
warriors consumed several liters of FM per day and yet had low serum
cholesterol levels. This observation sparked a series of conflicting
studies on the possible hypocholesterolemic properties of yogurt and
other FM. Results have been inconsistent (24). What is clear is that
regular consumption of yogurt does not increase plasma cholesterol
concentration (24, 25); yogurt can be part of the daily intake of
individuals who are concerned about heart disease.

*Kefir, another traditional fermented milk*
       Kefir is a stirred beverage made from milk fermented with a
complex mixture of bacteria (including various species of lactobacilli,
lactococci, leuconostocs, and aceterobacteria) and yeasts (both
lactose-fermenting and non-lactose-fermenting). The small amount of CO2,
alcohol, and aromatic compounds produced by the cultures give it its
characteristic fizzy, acid taste (26). Kefir fabrication differs from
that of yogurt in that kefir grains (small clusters of microorganisms
held together in a polysaccharide matrix) or mother cultures from grains
(27) are added to milk and cause its fermentation. Kefir is actually a
family of products, in that the grains and technology used can vary
significantly and thus result in products with different compositions.

        Many health benefits have been traditionally reported. Kefir has
been used for the treatment of atherosclerosis, allergic disease, and
gastrointestinal disorders, among other diseases (28). Until recently,
most research has been limited to studies lacking modern statistical
practices or to reports written up in Slavic languages, rendering them
inaccessible to most western scientists.

        Recent studies have investigated antibacterial (29),
immunological(30), antitumoral (31), and hypocholesterolemic(32) effects
of kefir consumption on animals. Results suggest potential benefits.
Fresh, but not heat-treated grains in kefir enhanced intestinal lactose
digestion in minipigs (33). While awaiting more research, it is
important to remember that kefir, like yogurt, has been and continues to
be a part of the regular diet in central and eastern Europe for
centuries.  Bifidobacterium: a natural inhabitant of the intestines
Bifidobacteria were first described in 1900 by Tissier (34) . Since that
time, their classification has evolved continually, and currently
includes around thirty species (35, 36) . In general, they are strictly
anaerobic, Gram-positive rods which often have special nutritional needs
and grow slowly in milk. Very few strains are adapted well enough to
milk that they both grow in sufficient numbers and survive well
throughout the shelf-life of the FM.

        Although bifidobacteria produce both lactic acid and acetic acid
as major end-products of metabolism (heterofermentative), many
microbiologists consider them to be lactic acid bacteria, albeit a
special case.  Tissierís hypothesis almost 100 years ago that
bifidobacteria might have health benefits(37) was based on the following
observations. Bifidobacteria are normal inhabitants of the human
intestinal tract throughout the life cycle, beginning just days after
birth. Further, they are often the predominant microorganism in the gut
of breast-fed infants. It has since been shown that breast-fed babies
are less at risk for diarrheal disease than formula-fed infants (38).
In addition to the above inherent characteristics of bifidobacteria,
some strains of the micro-organism survive intestinal transit in
sufficient numbers to exert a metabolic effect in the gut (39,40).

*1. Effects on the intestinal microflora*
       Ingestion of milk fermented with bifidobacteria leads to an
increase in fecal bifidobacteria levels, both in infants (43) and in
adults (44) . Elevated levels return to normal after cessation of
consumption (39). Ingestion of FM with bifidobacteria has also led to a
decrease in §-glucuronidase activity, but not in other enzymes
associated with colon (44).

*2. Effect on mild constipation*
       Slow intestinal transit can be partially corrected in women by
the regular consumption of a milk fermented with yogurt cultures and
bifidobacteria (41). This effect was not observed with yogurt as a
control, thus demonstrating the specificity of bifidobacteria for the
increased colonic motility (42).

*3. Prevention of diarrhea*
       Few studies have been performed. One double-blind study of
infants demonstrated that a formula with added B. bifidum and S.
thermophilus reduced the incidence of hospital-acquired diarrhea
compared to a standard formula. It also lowered the rate of rotavirus
shedding into the environment (45).

*4. Immunomodulating effects*
       Ingestion of milk fermented with B. bifidum led to an increase in
phagocytic activity in peripheral blood compared to milk consumption
(46). A mixture of B. bifidum and L. acidophilus decreased chronic
inflammation of the sigmoid colon and increased humoral immunity in a
group of elderly subjects (47).

*Lactobacillus casei: new interest in an old bacteria*

        The group L. casei consists of several species of facultatively
anaerobic and hetero-fermentative, mesophilic lactic acid bacteria(48).
Their metabolism provides organoleptic qualities to several traditional
FM and cheeses, and more recently, to new fermented milks. L. casei have
been detected in the feces of both infants (49) and adults (50). Their
ability to survive transit through the intestinal tract in adequate
numbers to have a physiological effect (50) , coupled with their
potential health benefits make L. casei an ideal candidate for a probiotic.

*1. Treatment of diarrhea*
       Several double blind, placebo-controlled clinical trials have
demonstrated that oral consumption of L. casei reduces the duration of
diarrhea (51), and in particular, rotavirus gastroenteritis (52) in
children. In addition, L. casei may help reduce the duration of diarrhea
associated with children in day care centers (53), antibiotic treatment
(54) and travelerís diarrhea (55).

*
*

*2. Effects on the intestinal microflora*
       In addition to increasing lactobacilli count in feces (50), milk
fermented with L. casei has been shown to lower the activity of the
colonic enzymes §-glucuronidase (50, 56), glycocholic acid reductase,
and nitroreductase (56) in healthy adults. A recent study demonstrated a
decrease in §-glucuronidase and §-glucosidase activities in infants
after ingestion of a milk fermented with yogurt cultures and L. casei.
This effect was not found with yogurt alone or with gelled milk
(control) (57) , thus suggesting that the modification was due to L.
casei or to the association between L. casei and yogurt.

*3. Immunomodulating effects*
       Challenge tests ( e.g ., using Salmonella typhimurium ) with oral
ingestion of L. casei in mice has led to increased protection in animals
infected with pathogenic bacteria (58, 59). A few reports using human
subjects have shown an enhancement of non-specific immune system
activators, such as y interferon and interleukins (ex vivo) (60) and of
specific immune responses to various challenges, including rotavirus
vaccine (61).  In a recent study infants with atopic dermatitis were
given formula with added L. casei. Not only did the concentration of
fecal tumor necrosis factor-a decrease significantly (a measure of the
immune response), but clinical symptoms improved as well (62) .
Viability of the bacteria is an important factor of its effectiveness (61).

*Other probiotics*
       In addition to the probiotics discussed above, other bacteria,
some well known and some more recent, offer additional health benefits.
In particular, much research has been conducted on L. acidophilus.
Several studies suggest a hypocholesterolemic effect of L. acidophilus
(63) , while others have investigated its ability to prevent various
types of diarrhea (64) and to reduce the incidence of candidal vaginitis
(65).

In addition, consumption of L. acidophilus has led to modifications of
various parameters of the immune system (46), and to a decrease in
several fecal enzymes associated with colon cancer (66). Less well-known
bacteria include Lb. helveticus (67), L. plantarum(68) , and L. reuteri
(69). These lactic acid bacteria have different microbiolog

[Non-text portions of this message have been removed]

Does/can KT interfere with absorption of antibiotics?

  Does/can KT interfere with the absorption of antibiotics?From: Colleen Allen <chaugen@direct.ca>

The destruction of certain antibiotics are accelerated by the increased acid content in the stomach from acidic foods. Of course Kombucha falls under that category too. So it would be a good idea to take your antibiotic a couple hours before, or a couple hours after eating or drinking acidic food.

The information source for the following is: The Drug and Food Interaction [NMSU College of Agriculture & Home Economics] Guide E-507 by Alice Jane Hendley, Diet and Health Specialist.

EFFECTS OF FOODS AND NUTRIENTS ON DRUGS

If you take antibiotics be careful with acidic foods such as caffeine, tomatoes, fruit juices.  Acidic foods can increase destruction of the antibiotic in the stomach.

Why white sugar?

WHY WHITE SUGAR?

Q I am very health-conscious – do I have to use white sugar?

A Many health-conscious people are surprised to be told to use refined white sugar in making Kombucha tea and ask whether there is an alternative.

KOMBUCHA NEEDS SUGAR

Just as we need various sugars in order to survive, the Kombucha culture requires sugar and energy, in addition to the minerals and nitrogen it gets from tea, in order for the process of metabolism to take place. The culture cannot provide its own, therefore you have to provide sugar for it. Sugar is used in assimilation and respiration for most of the fermentation, and during its course is broken down and transformed into acids, vitamins, minerals, enzymes and carbon dioxide. Sugar is also involved in the propagation of the Kombucha culture. At the end of the fermentation period, if done correctly, the sugar will have been virtually all converted and will therefore have been rendered harmless.

Various sugars need to be looked at in order to establish which is better to use for the Kombucha fermentation:

     Household Sugar (granulated) – is refined white sugar and is called sucrose.

     Brown Sugar – most brown sugars, generally considered a more healthy choice than white, are only refined white sugar which has got its colour from a small amount of caramel or molasses added to it.

     Unrefined Brown Sugar – this is raw sugar and has a very strong flavour.

     Raw Cane Sugar – is made mostly into refined white sugar with the remainder steam-heated and sold as pure    cane sugar.

     Pure Cane Sugar – is a healthier alternative to granulated white sugar and contains vitamins, minerals and   trace elements etc.

     In tests using both unrefined brown sugar and raw cane sugar in the Kombucha fermentation the following  results were found:

     The solution was dark and cloudy

     The taste was quite unpleasant

     A poorly-formed culture had formed

     There was more yeast sediment

     It contained fewer health-giving organic acids

We decided from this, and from other research and information, that unrefined or raw brown sugar was not suitable for the Kombucha fermentation. Refined white sugar – either granulated or pure cane sugar – is preferable because:

     It is transformed during the fermentation process

     It provides a good nutrient solution for the metabolism of the Kombucha tea

     A healthy culture forms on which to propagate further

     It produces a beverage high in organic acids

     It makes a good and palatable drink

KT – Pu Erh Tea

  From: HerbalMomma <HerbalMomma@aol.com>
>Wow!!! What a wonderful testimonial!!! What exactly is PuEhr Tea? Can you give me a link to find some information on it? Namaste, HerbalMomma

What is so special about PuErh Tea?

A bit of mystique surrounds PuErh Tea. PuErh comes from one place – Yunnan province in China. The leaves come from the “Dayeh” (large leaf variety of the large leaf tea tree, which is more closely related to the original ancient tea tree of pre-glaciation time, than the more common smaller-leafed tea plant. It is special due to many factors; it is an
unusual large leafed tea variety, and enjoys special growing conditions because of the climate and soil in the Nuoshan Mountains, and has been famous as a ‘medicinal’ tea for centuries. After a minimum of processing similar to an Oolong process), PuErh is aged in deep mountain caves, and a well-aged PuErh (25-30 years) can command a price of $800(US) or more, per20pound!

PuErh in History For centuries, the PuErh tea was carried down from the Nuoshan Mountains in shoulder baskets through primeval forests for processing and sale in the tea market at the county town of Pu’er. Located in central south Yunnan, Pu’er County itself does not grow tea, but the name it has given to this variety has become internationally known. Traditionally, the PuErh Tea was formed into bricks or cakes and used as a form of currency. It is thought the Kubla Khan and his Mongolian invaders were responsible for introducing PuErh and the knowledge of its medicinal values to the rest of China

Medicinal Properties of PuErh Tea
In the 1970’s, Chinese doctors in Kumming reported clinical experiments in which drinking PuErh was shown to lower cholesterol levels in the bloodstream. French researchers at St. Antoine Hospital in Paris duplicated
these results and found that three cups of PuErh tea a day for one month brought lipids down 25 percent in patients, while those on other teas showed no change. These tests showed PuErh performed at least as well as clofibrate, the most advanced medicine for the purpose, without the drug’s side effects. It has since been shown to help reduce body weight. Many report that drinking it after meals relieves any overstuffed feelings and aids digestion. The Chinese claim that PuErh can also lower blood alcohol after drinking, relieve hang-over symptoms, prevent dysentery, and stimulate secretions from the spleen and other organs. People who brew their Kombucha Tea with PuErh are reporting better circulation to the extremities, relief from the pain of varicose veins, and some improvement with peripheral neuropathy. Kombucha brewed with PuErh Tea seems to provide great relief from symptoms of digestive problems such as Acid Reflux, Common Indigestion, IBS, Crohn’s Disease and other related ailments. (SeeKombucha Survey Results)

How is PuErh processed?
Again, the mystique of PuErh. The secrets involving the harvesting,production, and processing of PuErh have been closely guarded for centuries in China. The type of Tea Plant seems to be quite important, and it can be made from Green, White, or Oolong leaves. The tea is collected from growers of a special broad-leafed tea tree, which is said to be related to ancient prehistoric tea plants. The tea is then carefully processed with a type of second fermentation, which gives it its unique characteristics, a mild but very distinctive earthy flavor. Pu-erh is fermented a little longer than oolongs, but far less than Black Teas. Microorganisms play a part here, and contribute during the fermentation , creating the ‘earthy flavor’ that sets PuErh apart from other teas. Many people in Southeast Asia believe that Pu-erh tea with a light layer of mold is the best.

PuErh can be made of green white or Oolong tea and from different types of tea plants. The method of processing used to be the same as that used to process the Chien-An tribute tea from Fujian.

Due to special processing, Pu-erh is low in tannins and has a characteristic earthy flavor. It is thought to improve with age and very old samples can be incredibly expensive.

PuErh is found in loose form, as well as pressed (Tuocha) bowls, cakes, round, oblong, and square shaped. Loose, Green PuErh is a true delicacy,and rather difficult to obtain.

Who Drinks PuErh?

For many centuries, the people of Tibet and China have consumed PuErh Tea to help lower blood pressure, and in ancient texts, PuErh is credited to’clarify the arteries and blood vessels’. The nomadic people at the ‘top of the world’ tend to enjoy their PuErh in a rather unique way. When traveling through that harsh and barren landscape, they carry cakes of blocks of PuErh with them. When tea is needed, it is broken off in chunks or shaved off the block or cake with a heavy, sharp knife. In the darkness of early pre-dawn morning, the designated fire builder will construct a fire fueled by yak dung. The iron boiling pot is placed on the fire, water is boiled for a long period (for purification), and a generous quantity of PuErh is dumped into the boiling water and allowed to boil until sunrise. Here comes the good part=85..into the resulting tea is placed a chunk of rock-salt and generous dollop of yak butter. Many Tibetan refugees, when asked about the things they miss most from their homeland, will tell you that the delicacy they dream of is their beloved ‘butter-tea’. Indeed, this is truly a ‘wake up – ready to face the world’ beverage, and is definitely an acquired taste!

Chances are you don’t have a yak, and neither do your neighbors. Your cupboard may be devoid of rock-salt, and you might be forced to boil water in a conventional teapot on your kitchen range. However, you can enjoy the
distinctive flavor and health benefits of PuErh tea anytime you wish. Remember that PuErh enjoys a true “boil”, unlike its delicate cousin
“Green Tea”.

Enjoy your adventure with PuErh!

Ariana
From Harmonic Harvest website
http://www.harmonicharvest.com/Pu-Erh_teas.html
Bob

Dr. Pierre Joly

  Moderator:  I received this in French from Dr. Pierre Joly mailto:micot@quanta.net.py.  Translation is by machine so it is a little rough.  He is providing a summary of kombucha knowledge he has at this point.Bob

Other uses at least known of K <Other uses and effects of KT-bob>E Groups French-speaking of Kombucha  Date: Wednesday February 7 2001

Other uses little known of Kombucha After the Second World war, the Soviet Union applied itself in the search widened on K in of veterinary use. A named preparation Bactericidin made starting from symbiosis K was tested on dogs, sheep, calves and other mammals. The clinical tests with the lambs and  calves suffering from dysentery and colibacillosis made it possible to obtain a remission with 100%. To mix K with the food of chickens made it possible to increase the growth of chicks of 15%.Harald W Tietze mentions that it undertook a search on ewes and calves, reached diarrhoea and obtained 100% of success. There is more, the animals in good health saw their growth increasing by 15% by adding K to their feed. Several people give K to their dogs and cats in order to improve their health. According to certain experts, including Betsy Pryor, the tea K makes it possible to eliminate the bad breath from the dogs as well as a strong body odor .And since you are in search and the discoveries, I can say to you that I also learned that a K culture buried at the foot of dying trees they regained life. K is also used in compress, in ointment, made starting from  the culture K or the tea of K. For the psoriasis amongst other things combined with silica gel with external as to the intern it appears that that gives famous results. Cuts, burns cure more quickly when one applies K  above.

There are some of its properties which recut <resemble?> those of the aloe freezing. We used ourself K in our hair, on our skin… are conscious that this product can add more worth to the beauty products.

We also developed an excellent champagne

Healing powers of kombucha

Date: Mon, 10 Mar 2003 22:17:57 -0700
From: Bob Williams <bobwms@trib.com>
Subject: Re: [KT] Healing Power Of KT

Barb (operacat), here are the references to cancer in the FAQ. I am sorry
that I do not have the stamina to pull out all of them for you. Look
through them and see if there are any that you specifically want to see and
I will send them to you. They are of course available on-line from the FAQ.
I hope your Hubby gets better.

L&L Bob
Searching for: cancer
kombucha_faq_part01a.txt(92): * Green Tea: Skips the oxidizing step. It has a more delicate taste and is light golden-green in colour. Green tea, a staple of the Orient, is gaining popularity in the US due in part to recent
scientific studies linking green tea drinking with reduced cancer risk. kombucha_faq_part01a.txt(170): The American Cancer Society’s Guidelines on Diet, Nutrition and Cancer state there is no indication that caffeine is a
risk factor in human cancer and the National Academy of Sciences’ National Research Council reports there is no convincing evidence relating caffeine to any type of cancer. [17, 18]
kombucha_faq_part01a.txt(186): A large case-control study conducted by the National Cancer Institute (NCI) in 1986, involving more than 3,000 women, showed no evidence of an association between caffeine intake and benign
tumor, fibrocystic breast disease or breast tenderness. [35] Both the NCI and the AMA Council on Scientific Affairs have stated there is no association between caffeine intake and fibrocystic breast disease. [37,26]
The original findings suggesting such a relationship have never been corroborated.
kombucha_faq_part01c.txt(92): Persons at risk for severe cryptosporidiosis include persons with AIDS, persons who have cancer or organ or bone marrow transplants who are taking drugs to that weaken the immune system and
persons who are born with genetically weakened immune systems.
kombucha_faq_part01f.txt(306): * Green Tea: Skips the oxidizing step. It has a more delicate taste and is light golden-green in colour. Green tea, a staple of the Orient, is gaining popularity in the US due in part to recent
scientific studies linking green tea drinking with reduced cancer risk.
kombucha_faq_part01f.txt(384): The American Cancer Society’s Guidelines on Diet, Nutrition and Cancer state there is no indication that caffeine is a risk factor in human cancer and the National Academy of Sciences’ National
Research Council reports there is no convincing evidence relating caffeine to any type of cancer. [17, 18]
kombucha_faq_part01f.txt(400): A large case-control study conducted by the National Cancer Institute (NCI) in 1986, involving more than 3,000 women, showed no evidence of an association between caffeine intake and benign
tumor, fibrocystic breast disease or breast tenderness. [35] Both the NCI and the AMA Council on Scientific Affairs have stated there is no association between caffeine intake and fibrocystic breast disease. [37,26]
The original findings suggesting such a relationship have never been corroborated.kombucha_faq_part01f.txt(641): Persons at risk for severe cryptosporidiosis include persons with AIDS, persons who have cancer or organ or bone marrow transplants who are taking drugs to that weaken the immune system and persons who are born with genetically weakened immune systems.
kombucha_faq_part01f.txt(1221): * American Cancer Society’s Medical and Scientific Committee. Guidelines on diet, nutrition, and cancer CA-A Cancer Journal for Clinicians, 41 (6):334-338, 1991 (18)
kombucha_faq_part01f.txt(1289): 7. Aflatoxin. A fungal toxin which is a powerful liver carcinogen. It is produced by Aspergillus flavus and A. parasiticus, which grow easily on beans, grain, and peanuts which are
inappropriately stored in warm, humid conditions. The presence of aflatoxins in contaminated food supplies is thought to contribute to the high levels of liver cancer in undeveloped and developing countries.
kombucha_faq_part01h.txt(79): * American Cancer Society’s Medical and Scientific Committee. Guidelines on diet, nutrition, and cancer CA-A Cancer Journal for Clinicians, 41 (6):334-338, 1991 (18)
kombucha_faq_part01i.txt(50): 7. Aflatoxin. A fungal toxin which is a powerful liver carcinogen. It is produced by Aspergillus flavus and A. parasiticus, which grow easily on beans, grain, and peanuts which are
inappropriately stored in warm, humid conditions. The presence of aflatoxins in contaminated food supplies is thought to contribute to the high levels of liver cancer in undeveloped and developing countries.
kombucha_faq_part02.txt(57): * Cancer of the Kidney
kombucha_faq_part02.txt(189): 10. CANCER OF THE KIDNEY
kombucha_faq_part02.txt(190): I must share a success story with you that I feel KT has been a part of. In April of last year I was informed I had kidney cancer that had invaded the vena cava and was at the entrance of the
heart. Surgery took place immediately and a double operation was performed. Due to the size and nature of the cancer, it required open heart surgery and removal of the right kidney. Needless to say, it was frightening. One
of the things I did to cope with it was research cancer. We all hear so much about it, but really know little about it until it strikes home. During my research, I ran across at letter from Canada that had been posted
by a lady by the name of Victoria. She mentioned Kombucha tea in her story of her father’s cure. I had never heard of it before. Since we get desperate when we do not where the cancer is and where it will surface
next, I decided to try Kombucha in addition to my regular visits to the doctor–CT scans, Xrays and blood tests—on a 3 month cycle. This week was my 3 visit to the doctor. He is amazed how quickly my blood was restored to
normal. There have been no signs of the cancer metastasizing yet. Matter-of-fact, they do not want to see me until June. We are the happiest people in Pennsylvania right now. Does it mean I am cured? No. Could it
come back? We all know there is that possibility. Did Kombucha do it alone? I doubt it. Prayer and a healthy lifestyle makes a difference also. But, considering I am not on any medication or chemotherapy, I sincerely feel KT
has contributed greatly to my condition. My wife and daughter are now on it. My doubting older sister, although a bit skeptic, has started it. (I believe the disappearance of my grays along with the intestinal benefits I
have realized has convinced her). Enough for now. I have learned much from all the web pages, this digest, etc., about KT. I am using it successfully in cold Pittsburgh and we are enjoying it more each day. Thanks to all of you.
kombucha_faq_part02.txt(192): Hi, Colleen. My computer crashed a few weeks ago so I have no record of my testimonial I submitted in January. However, I continue to take Kombucha although my kidney cancer has recurred and I am in the midst of IL-2 treatment at the Pgh Cancer Inst. Kombucha was the first of many holistic type remedies I have been using. It continues to prove beneficial to my intestinal system even if it did not prevent the
cancer from recurring. During my first week of IV treatments, I continued to take at least 6 oz of Kombucha a day in the hospital. I also am using essiac in addition to a number of herbs and supplements. If you should have
any additional questions/concerns, please let me know. kombucha_faq_part02.txt(195): Authors note: John explained to me that “IL-2″ means interleukin-2. Unlike chemotherapy, the biological agents such as interleukin and interferon are used to enhance your immune system to the degree that it attacks the cancer and hopefully destroys it.
kombucha_faq_part02.txt(209): By the way, we got our Kombucha from a former co-worker (girlfriend). This Kombucha was generations before given to a desperately ill father of another co-worker (this is third-person stuff, -
I never met the ill person). He suffered from a virulent cancer and was pronounced terminal, and sent home to die. His son brought home a Kombucha, father is back at work. Cancer is not in remission, cancer is no longer
detectable in the man’s body. Man has been examined by his doctors, and was asked to visit another hospital for confirmation.kombucha_faq_part02.txt(336): Even my nephews’ pet rat, who was riddled with cancer was able to survive for about nine months longer than the vet predicted. My sister put the juice into his water, his tumors crusted up and fell off, his hair grew back thick and shiny and he was fine. When she stopped the juice for a few weeks, the tumors grew back. She put him back on the tea and they fell off again. The rat lived far longer than expected
and if he’d drunken the tea from the start, then he might never have contracted the cancer. Same goes for humans. It’s been drunken as a preventative tonic in rural communities around the world for over 2,000 years, so this “fad” is here to stay.
kombucha_faq_part03.txt(123): * Cadminum: Bronchitis; anemia; gastrointestinal upsets and cancer in rats.
kombucha_faq_part03.txt(137): * Lead:Damage to nervous system, kidneys, reproductive system; cancer in rats.
kombucha_faq_part05.txt(176): 1. Make tea in the ordinary way. Per litre (quart ) of water, infuse 2 teaspoonfuls (about 5 g = 0.2 oz) of black or green tea in freshly boiled water. You may also use tea bags. Let the tea
leaves “soak” for 15 minutes. Green tea comes from the same plant as black tea and is distinguished from it principally by the way it is processed: it is not fermented. Japanese doctors found out that green tea prevents cancer
growth. I would suggest to use green tea for the Kombucha beverage. If you don’t want to use black or green tea you can also use herbal teas.
kombucha_faq_part05.txt(226): * 4 black (Lipton is okay) or green tea bags. (I personally like green tea because it might have anti- cancer properties). Don’t worry about the caffeine, there’s almost none left at the end of the fermentation process.
kombucha_faq_part06.txt(531): Hauser, S.P. 1990. Dr. Sklenar’s kombucha mushroom infusion-a biological cancer therapy. Schweiz Rundsch. Med. Prax. 79, 243-246.kombucha_faq_part06.txt(579): Scientific exploration of the fungus commenced in the 1950s with the Moscow Bacteriological Institute (as part of their research project on the investigation of cancer throughout the country).They discovered that it was not as initially thought, a single
organism but a symbiotic colony of several bacteria and yeasts with highly complex and sophisticated metabolic pathways. They isolated the following organisms: Bacterium xylinum, Bacterium xylinoides, Bacterium gluconicum, Saccharomyces ludwigii, Saccharomyces apiculatus varieties, Schizosaccharomyces pombe, Acetobacter ketogenum, Torula varieties, Pichia fermantans and other yeasts. This group of organisms shows a distinct antibiotic effect through the presence of usnic acid which is present in some lichens. There is also evidence that usnic acid may deactivate certain groups of viruses
kombucha_faq_part06.txt(581): In 1951, the “Central Oncological Research Unit” and the “Russian Academy of Sciences in Moscow” statistically analyzed the incidence of cancer throughout all the cities and districts of
the USSR. It follows that any particular area with a low incidence of cancer deserved special scrutiny from the research teams. In the research program, data was collated on environmental conditions and the everyday
habits of the people were closely examined for any possible clues about their extremely high resistance to cancer.
kombucha_faq_part06.txt(584): Living conditions, sleeping, eating and drinking patterns were investigated. Ethnic differences were taken note of together with genetic origins of all the inhabitants. Age was also considered and despite the thorough analysis of numerous factors, the research teams lead by Dr. Molodyev and Dr. Grigoriev were unable to discern any appreciable differences to other districts in the USSR that displayed a higher cancer rate which was closer to the national average.kombucha_faq_part06.txt(586): On questioning where she had obtained the
fungus from, the woman said “that travelers had brought it with them from China many centuries ago. It was thought that the Chinese had originally obtained it from the Japanese.” To further substantiate the possibility
that there may be some connection between drinking “Tea Kwass” and a very low cancer rate, Dr. Grigoriev in Beresniki also found that every household in the region possessed the fungus and drank large quantities of the
ferment each day.
kombucha_faq_part06.txt(587): CANCER SUFFERERS AND LACTIC ACIDkombucha_faq_part06.txt(588): Cancer patients rarely exhibit the L-lactic acid (+) component in their connective tissues. If present in sufficient
quantities, it is thought that cancer may not develop. When lactic acid is deficient then cellular respiration starts to fail and consequently there will be a build up of D-lactic (-) in the tissue. If both of these types of lactic acid exist in balanced proportions in the tissues then cancer may be the outcome.kombucha_faq_part06.txt(596): Over thirty years later in 1961, Dr. Valentin Koehler wrote in the periodical “Medical Practice” about the medical
effects of glucuronic acid and how that this natural method was giving courage to cancer patients. This sparked off a debate about the existence of the Kombucha culture and Dr. Koehler was encouraged with the results
that he was observing in his patients. He considered that in the long term, Kombucha may well increase the overall performance of the immune system and boost interferon production. It seems to be that around the late 1950’s and
early 1960’s that the scientific community became aware of the cancer healing properties of the fungus.
kombucha_faq_part06.txt(598): The medical doctor, Dr. Rudolf Sklenar of Lich, Oberhessen, reported in 1964 in the periodical “Experiential Healing Science” about his methods of diagnosis and therapy successes: “An
outstanding natural remedy is the mushroom beverage named Combucha, which acts detoxifying in every regard and which dissolves microorganisms as well as cholesterol.” Dr. Sklenar had developed a biologic cancer therapy in
which Combucha, as well as other biologic remedies such as Coli-preparations, held an important place for the sanitation of the intestinal flora.
kombucha_faq_part06.txt(599): In a small publication of 8 pages, titled “Cancer Diagnosis Based on Blood and the Treatment of Cancer, Pre-cancerous Conditions, and other Metabolic Diseases with Kombucha and
Coli-Preparations,” Dr. Sklenar reports that “vitamins, lactic acids and glucuronic acid are (viruses, bacteria, fungi) and to the dissolution of waste matter and toxic deposits (uric acid, cholesterol, etc.,) Kombucha
effects an outstanding detoxification of the organism.Through enjoying this beverage there is, additionally, a noticeable invigoration of the entire glandular system and enhancement of the metabolism.” Dr. Sklenar reports
“that he was able to treat successfully with the mushroom-tea: gout, rheumatism, arteriosclerosis, arthritis, dysbacteria, constipation, impotence, nonspecific draining, obesity, furunculosis, kidney stones,
cholesterol, cancer and especially its early stages, etc.”
kombucha_faq_part06.txt(601): A few years later in 1964, in the publication “Cancer diagnosis based on Blood and the Treatment of Cancer, Pre-cancerous Conditions, and other Metabolic Diseases with Kombucha and
Coli-Preparations” Dr. Rudolph Sklenar of Oberhessen concludes that “it is able to produce an outstanding detoxification of the organism. Additionally, the glands are revitalized and the metabolism is considerably
enhanced. For cancer patients, this detoxification process that is triggered by the ingestion of glucuronic acid is good news indeed, for many medical specialists feel that there is a direct link between the overall toxicity of the body and the potential for the onset of tumors and other malignant growths.”
kombucha_faq_part06.txt(603): Dr. Rudof Sklenar of Oberhessen reported in the periodical “Experiential Healing Science” about his various techniques of diagnosis and therapy. The tea fungus is mentioned as an outstanding
remedy which he considered to be a powerful agent for detoxifying the human body since it dissolves micro-organisms and also cholesterol. Some of his specific cancer treatments were based on the use of fermented tea for the balancing of intestinal flora. With the tea fungus he successfully treated gout, rheumatic conditions, arteriosclerosis, arthritis, dysbacteria, constipation, impotence, non-specific draining, obesity, furunculosis,
kidney stones, cholesterol and finally cancer in the early stages of detection.
kombucha_faq_part06.txt(607): “In the Netherlands, A J Lodesijkx of Ermelo – a natural healing specialist – describes the health-giving benefits of the fungus in his book “Life Without Cancer”. He concludes that “the
Kombucha fungus has strongly antiseptic properties. It purifies the glandular system and promotes the elimination and neutralization of uric acid.” He concludes that “the fermented beverage is an excellent remedy for
gout, rheumatism, arthritis, kidney stones, intestinal dysbacteria and early stages of cancer due to its influence on disease causing endobionts. (Red corpuscles are eliminated by these endobionts when the pH of the blood
shifts unfavorably to the alkaline side.) Kombucha is considered to be unique in that it actively re-balances the blood pH and thus helps to counter any disease processes that are in operation.”
Found 36 occurrence(s) in 9 file(s)

At 01:07 PM 03/07/2003 -0800, you wrote:
>Hello,
> Bob, Bev, or anyone who can help, can you please tell me the link that>will give information re: KT and chemo side-effects? I would appreciate>any first-hand info also.> Hello to all my friends. I am so sorry never to post anymore. I>rarely get on-line since I’m so preoccupied with my husband who has>lymphoma. Although I’ve been using alternative treatment for him for>quite a while, things have not been going well so he has opted for
>traditional treatment. He had 6 radiation treatments and now had his>3rd chemo and is starting to have difficult side-effects.> Thank you for any information. I miss you all like the very dickens!!
>Love and big hugs,
>operacat

——————————

K FAQ – http://w3.trib.com/~kombu/FAQ/
SCOBY: Symbiotic Culture of Bacteria and Yeast

End of kombucha@topica.com digest, issue 1940

Cetdem’s pot-luck gathering at Suet’s place

 

POT-LUCK GATHERING AT SUET’S PLACE on  15-6-2002

As usual in any pot-luck gathering, there would be lots of food  whereby everyone can taste different kinds of food and exchange of ideas will follow.  Getting to know one another better is the reason why such pot luck gatherings are held yearly.

Chai brought pumpkin which was just baked with some salt and herbs – tastes  deliciously healthy  Must try that out one day. She also brought salad with pine nuts and soy fish.

There was Sherene’s ‘tong sui’ prepared by her maid – sweet potato with bananas was a very refreshing change. Serene brought her 2 children as her younger son wanted to see my ‘short-legged’ chickens. Her husband was so sporting to come along and made this a family affair.

Ms. Tan prepared popiah which was delicious but ‘hot’ – must have eaten a chilli padi!

Jamie brought a big dumpling – very appropriate as it was the dumpling festival, made by her mother-in-law specially for the dumpling festival – wrapped in yam leaf instead of the bamboo leaves. She brought along some kuih-kuih too.

Belinda bought rojak which my maids thoroughly enjoyed. As for me, I  baked my first cheesecake this year. As usual, my husband commented that I only baked when there is a function – very true though!

My maid prepared the garlic bread made with my home- grown basil leaves. Cetdem members were very lucky as the figs (Mo Fa Kor) ripened at the correct time and I was able to serve the fresh figs marinated with some sugar and XO(only 1 tbsp so nobody got drunk).

There was the Citronella tea drink (serai wangi) from my garden – organic of course – for everyone to down the food with.

After everyone had their fill of food, I brought out the enzyme drinks which  I prepared -a hobby of mine fermentation. Enzymes are good for digestion as it is a bit sourish.  Everyone tried the Fig enzyme and also the ginger enzyme. I have tried other fruits before like apples and pineapples. I have also tried red rice fermentation (hong chao). The wine residue can be used to marinate chicken – very delicious and different.

My maid, Ika demonstrated how tempeh was made in her kampong.  Questions were asked and answered accordingly. Tempeh recipes were distributed to everyone.

Tempeh is very rich in Vit B12, contains many natural antioxidents (one called factor 2 is 600 times more potent that Vit E), natural antibiotics and some of the Vit B group are elevated in comparison to unfermented soybeans. Tempeh also contains enzymes and free amino acids. (Ref: www.chariot.net.au/~dna/koji.html#natto)

Everyone left ‘full and contented’ with freshly made tempeh and my home made kombucha tea drink.

Suet

Cetdem’s Annual Get Together

 

Annual Get-together Pot-luck Lunch

at Rimbun Dahan, the Garden of Eden on 28 October 2001.

By Cho SuetSen  – CCS member

The response from members was good as can be seen from the turnout recorded. 31 adults and 10 children. All of us lazed next to the pool, waiting for all the members to arrive.

Whilst awaiting , we all happily exchanged notes on the food displayed in front of us. Yum! Yum! Too bad we can only look  A wide array of food was prepared – spiced hill-rice garnished with almonds (by Ms Tan) was very delicious.  So was the organic curry towfoo by Mdm See. There was  rendang, fried mee, vegetable sushi, doughnuts, yam cake, agar-agar, sweet potato kueh, melon bread rolls,  pickled mango, red bean porridge,  citronella drink and such a dazzling array that I am unable to recall every dish now.

At 1.05 p.m., a  round of self -introduction began with Mrs. Hijas Kasturi followed by the Cetdem members and friends who introduced themselves and the food that they have prepared.

When the cue for ‘chow time’ was announced after the introduction, everyone ‘charged’ for the food.  There were of course, oohs! and aahs! all around  with everyone tasting the wide variety of food available.  Ideas and information were exchanged accordingly on the food prepared.

At 2.15p.m. Mrs. Angela Hijjas, the gracious hostess gave us a briefing on Rimbun Dahan at the poolside after which we followed her on a tour of her 14 acres’ garden.

The children were of course, very happy to stay back for a swim at the pool.

We were led to the Herb garden whereby Mrs. Hijjas showed and explained in detail the landscape design of her garden and all the different types of herb and spices grown in her garden. We were shown the nutmeg tree, belinjo tree, different types of ginger, the vanilla creeper, cloves tree, etc….etc……

We then proceeded to the Bulatan Plong for outdoor performances. Along the way to the “Rumah Uda Manap” a 100 year old traditional village house from Parit, Perak, we passed along fruit trees, durian tress, jackfruit trees, cempedak, bananas, papaya trees, etc….

The last stop was a tour of the underground  Art Gallery which had 90 metres  of wall space to hand works.

The tour adjourned back to the poolside for another round of  ‘chowtime’.

After which a short meeting was held for the Consumers Caring Scheme (CCS).

Everyone left this gathering truly enlightened and  stronger ties were fostered amongst the members via such gatherings. Kudos to Ms Tan for arranging such a memorable gathering. We all certainly will look forward to the next pot-luck gathering.

A Trip to GK Organic Farm

 

A Trip to GK Organic Farm,  Bangi  by Suet (CCS member)

On 24 March 2002, Cetdem members and their families (all in all 14 adults and 2 children) visited GK Organic  at  8.30 a.m. on a bright and sunny Sunday.

We were greeted by Mr. Gan , our gracious host who treated us to an organic breakfast. Sugar Cane drink with papaya and red banana – all from his farm of course.  The sugar cane was really sweet, as it was just freshly juiced. Everyone had second helpings of this delicious drink.

We adjourned to the composting area where Mr. Gan explained his composting process in English and Mandarin.  The discussion on composting was ‘sidetracked’ when we saw Mr. Gan’s maid preparing tempeh.  Mr. Gan graciously explained how tempeh is made and even gave out his recipe on making delicious tempeh.

Mr. Gan is so tuned in to nature that he walked barefooted around his farm – natural reflexology as tooted by him. We proceeded to view the ‘arrowhead’ plants, and Mr. Gan’s  3 cows can be seen in the background mulling the grass.  There is a section for mulberry bushes  which were planted for making jam.  Next to the mulberry section was another big compost heap.  There is a farm cottage for visitors or volunteers which is situated next to the secondary forest nearby.  The temperature can fall to 20C during the night – nice and cooling.

There were numerous papaya and banana trees all around. What is very noticeable is that all the papaya trees are so healthy- with tens of fruits on them.  If only one of my papaya trees were like Mr. Gan’s!!

I will have to add more compost and ash – as he mentioned that that’s what he puts for his papaya trees.

We were introduced to many types of herbs which are grown wildly all over his farm.   Of course there were many vegetable plots along the way. We saw cabbages, beans, sweet potato leaves, etc…..

We saw the packing house which is next to the worker’s quarters. This quarters’  can house up to 15 workers. Currently Mr. Gan has 9 workers.  Mr. Gan also explained to us how the ‘natural ripening’ process for his bananas are done.

Next came the ‘seedlings’ area. Behind the seedlings area  are numerous compost piles which have been left there for years.

We then moved downhill back to his farmhouse.  Mr. Gan mentioned that we only toured 30% of his 10 acres’ farm.  That 30% took us 2 hours to tour. 

Some of us left after the tour whereas the rest stayed on to enjoy an organic vegetarian lunch, prepared by Mr. Gan’s wife Kazumi.

Of all the farms that I have visited so far, GK Organic Farm truly portrays an organic farm in its real essence. It is really hard work and kudos to Mr. Gan for staying on the true organic path despite all the odds.