Hi,
in my opinion, the article has been written by a doubtful person. I've seen
similar articles about homemade kefir from kefir grains. You could say the
same thing here:
- doubtful origin of the grains (how do you know what history the grains
you received had?)
- experimenting as a laymen with living cultures (as in konmbucha: yeast
and bacterium). - thus risk of harmful cultures growing
- why take it if you are healthy?
and so on.
On the other hand, honey is supposedly a mild antibiotic too.
Kombucha and kefir have survived as cultures for centuries and successfully
made under sometimes primitive conditions. Today everybody seems to think
you need a high-tech lab with everything in white tiles and stainless
equipment to make stuff. Just look at the average eating habits of this
so-called civilisation: - - Open Kraft Diner package
- pour macaroni in bowl with some water
- heat in microwave for 5 minutes
- stir on cheese mix made in whatever lab using God-knows-which
ingredients.
Again: the was Kraft *DINER*
People today are scared to death to eat their steak rare or medium rare
(yuk, blood is coming out there ....) or an egg must be boiled for hours in
order to make sure the egg yolk is not liquid anymore since that may be
harmful to you ....
It's this black and white thinking: if you can't reproduce it in a lab with
exact control of the active cultures, than don't do it. That at least is
the way the moneymakers want you to think.
Reports about Kombucha as with kefir indicate that people using it enjoy
health, and did so for centuries. BUT there is no money in it and the
pharma industry is the last one who is interested in it: for a few cents,
you can make your own drink and would probably use/need less medicin in
turn. In addition: The Coca Cola & Co aren't overly happy either .... you
can drink kombucha and kefir and water kefir instead of their dear
products. Note, many ingredients in Coke are labelled as hazardous agents
.... not a single component of kefir nor kombucha needs the same labelling.
Neither do you need safety glasses nor gloves to make it. Does that make
you think?
As for the risk: Common sense appliea s with all homemade fermented foods:
If your senses tell you the batch is spoiled (moldy, foul smell or taste),
dump it and start all over. It's as simple as that.
I've been drinking kombucha for quite some time (2 years or so?) and
haven't seen any negative effects on me. But I do feel more energised and
simply enjoy this drink and I do drink hardly any pop anymore, Sorry Coca
Cola and Pepsi Cola and whoever else ain't making money on me this way.
Just my two cents worth. If you're interested, give it a shot.
http://www.kombu.de/fasz-eng.htm
As far as I am concerned: Similar to kefir it is a well-tasting beverage
with positive side effects.
Thomas
http://www.fungi.com/info/articles/blob.html
Hello All,
This Kombucha thread is very interesting. The above link also contains
much interesting information.
I am leery about experimenting with the Kombucha culture after reading
the above article, though, because it seems to indicate that Kombucha is
not as safe a culture to maintain as is Kefir. What do the experts here
think about what this guy has written?
I love this list. Thanks for sharing.
Lane
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