Currently viewing the tag: "kombucha"
Drinking Kombucha is refreshing and nourishing, however, drinking Kombucha laden with sugar is not the goal and can be counter productive. Those with diabetes or those who follow a ketogenic protocol need to have the lowest sugar content Kombucha can provide. Testing these levels is easy and can be inexpensive. Kombucha uses sugar in […]
At the 2017 Weston A. Price Conference, six Certified GAPS Practitioners, and one layperson, had a meeting with Dr. Natasha Campbell-McBride regarding many specifics on the GAPS (Gut and Psychology Syndrome) Protocol. Kombucha, as well as many other topics, were discussed to determine more specific parameters. Certified GAPS Practitioners Monica Corrado, Laura Villanti, Kim […]
Kombucha is a favored probiotic that is both refreshing and health promoting. Store bought Kombucha runs from $2.50 to $7.00 for roughly 12 ounces. Meanwhile 128 ounces, in a gallon, costs roughly $1.50 to make. That’s equal to buy one, get nine free if you’re making it yourself. That’s math even a tired […]
“The liver has five pathways that it detoxifies. One of those pathways is the glucuronidation pathway. That’s actually very specific for estrogen detoxification,” says Dr. Patrick Vickers from Gersontreatment.com, in Mexico where he runs the Northern Baja Gerson Center.
The breakdown of this function can lead to a struggling liver, decline in health and others […]
Central Laboratory for Analysis at the University of Science, Vietnam National University ran a study on Kombucha trying to find if it was more effective using added beneficial probiotic strains to the ferment.
“(Kombucha) is considered a health drink in many countries because it is a rich source of vitamins and may […]
“The microbial community of Kombucha tea consists of bacteria and yeast which thrive in two mutually non-exclusive compartments: the soup or the beverage and the biofilm floating on it,” says Internal Journal of Food Microbiology.
The journal tested the tea beverage at different times up to 21 days of fermentation.
They found, […]
