Any *one and Every* one

Now I have told many of my customers and friends if you find something the interests you. Or a store you want to post. Please let me know I can add you to my blog to post what you've found or have wrote your self. I believe this will be a better blog if we all feel a part of it. Please feel free to email me or what ever. My number has changed I will up date one of these times.Sorry

Grow Your Own Probiotics: Kombucha Tea (Part 2)

I hope by now many of you have tried kefir. Another fermented beverage which contributes to health is a fermented tea called Kombucha. Many believe the name comes from the Japanese seaweed called Kombu + cha (tea), however, there is no relationship between seaweed and Kombucha. In Japan, Kombucha refers to a seaweed soup, not to the tea. The Japanese call the fermented tea beverage kōcha-kinoko, literally, black-tea mushroom. Another story claims the tea was named after a Korean physician named Kombu who is said to have cured a Japanese emperor with this tea. Kombucha Tea or KT for short is known by many other names also, such as mushroom tea, Manchurian mushroom and fungus tea.

Kombucha is a living beverage made from tea, sugar and the culture colony called a SCOBY. SCOBY stands for symbiotic culture of bacteria and yeasts. Kefir grains are actually SCOBYs too although not referred to as such. Although both the fermented tea as well as the solid colony comprises the SCOBY, when I refer to SCOBY in this article, I will be talking about the solid colony used to initiate the fermentation.

Unlike kefir, discussed in the previous article, KT is primarily an acetic acid, not lactic acid ferment although it often contains some lactic acid. There is one commercial brand that is a lactic acid ferment, but unless your SCOBY is derived from this ferment, you will most likely have an acetic acid (vinegar) ferment. The first recorded use of Kombucha Tea was in 221 BC during the Tsin Dynasty in China. It was known as the Tea of Immortality. Russia's use of a beverage referred to as Tea Kvass made from a "Japanese Mushroom" dates back to the 4th century. From Russia it spread to Prussia, Poland, Denmark and Germany, but use in Europe died out during World War 2. Dr. Rudolph Skelnar revived its popularity when he used it in his clinical practice to treat things as varied as cancer, high blood pressure, diabetes and metabolic disorder.

Kombucha is claimed to be "adaptogenic". This is a term used by herbalists to describe herbs and other natural substances which increase the body's resistance to all types of stressors such as physical, emotional and environmental. What sets these substances apart is their ability to balance hormones, the immune system and help the body maintain homeostasis. In other words, it is believed that Kombucha tea will work differently in every individual who consumes it. Because of this, KT is claimed to cure everything from arthritis to cancer. Although I do believe it is an extremely healthful beverage, I don't believe KT in and of itself is a "cure". KT is extremely helpful to cancer patients because it does support and enhance the immune system. Kombucha is said to be helpful in controlling blood sugar in diabetics, easing pain in those with rheumatoid arthritis, lowering cholesterol and blood pressure, clearing skin conditions. The list is endless.

It is also said to help a person lose weight if drunk before meals and gain weight if drunk during meals. There is one caveat if you want to lose weight or are diabetic. KT that has been traditionally fermented about 8 days still has a fair amount of sugar. If you continue fermenting up to 3 weeks, nearly all the sugar will be gone, but the organic acids remain.

Along with drinking the tea, there are a huge variety of external uses, from a hair rinse to a general household cleaner when fermented to vinegar. You can dehydrate the SCOBYs and give them to your dogs as chew toys. It does smell like old wet shoe leather or a locker room when drying though. You can puree the extra SCOBYs in your blender and mix it into the soil of acid loving plants. I have a container vegetable garden. The farmers around here told me you could not grow celery. Since I'd already bought the seeds, I read up on it and the missing link appeared to be acidic soil. I ground up SCOBYs and fed them to my celery about every 2 months. This past weekend I harvested a lot of bright green delicious celery.

Making Kombucha is quite simple. You place tea (must contain at least some real tea, Camellia Sinensis), sugar and a SCOBY in a suitably sized container, cover with a cloth and let it go for at least 7 days. By 7 days, most of the beneficial acids are present. All the different elements are produced at varying times. Many recommend doing a "continuous ferment" which is a large container of KT that you add tea and sugar to as needed. Doing a continuous ferment assures you get the greatest variety of beneficial products. The resulting beverage is a cross between a sparkling apple cider and champagne. The longer you let it ferment, the more sour it becomes, eventually becoming Kombucha vinegar. Kombucha produces a multitude of organic acids as well as amino acids, enzymes and some B vitamins and vitamin C. These acids and enzymes are what make Kombucha such a healing beverage. The most common beneficial compounds found in KT are listed below along with their action in the body. Of course, you also get all the benefits of the probiotic microorganisms themselves. The Kombucha culture is a "biochemical powerhouse".

Acetic Acid: Acts as a preservative and inhibits growth of harmful organisms.

Lactic Acid: Essential for digestion. Believed to help balance acids/alkali in the body and possibly prevent cancer by helping regulate blood pH levels.

Gluconic Acid: Breaks down to caprylic acid which is a potent anti-fungal and can immensely help those suffering from Candidiasis. Gluconic acid also works in the liver, possibly as part of a detoxification pathway and why it is believed Kombucha can help the body detoxify from heavy metals and biotoxins.

Malic Acid: Has a role in helping the liver detoxify the body.

Usnic Acid: Has antibiotic, especially antiviral properties.

Oxalic Acid: Encourages intercellular production of energy. Many, if not most consumers of KT report increased energy after drinking a glass.

Butyric Acid: Protects cellular membranes throughout the body. Butyric and gluconic acid together strengthen the gut wall and are believed to combat Candida albicans overgrowth.

There are many more organic acids and other trace substances in Kombucha. A fairly detailed listing of all possible contents can be found here: (http://www.happyherbalist.com/analysis_of_kombucha.htm) .
Please note that not every batch of KT will contain all listed organisms and acids. If you begin researching Kombucha, you will consistently find 2 things on the internet mentioned over and over which have been proven to be false.

Myth 1: Kombucha tea is so healing and detoxifying because it contains Glucuronic Acid. It has been proven that what was initially believed to be this acid is something else. Yes, KT definitely can help the body detoxify but not because it contains glucuronic acid.

Myth 2: Kombucha tea contains a lot of B vitamins. According to Michael Roussin, the amount of B vitamins in KT can barely be measured.

For more myths and facts about Kombucha, I highly suggest going to his site. He is probably the premier modern researcher of Kombucha and does an excellent job separating fact from fiction. It is listed below in the Kombucha research link. I would also recommend joining this yahoo Kombucha group if for no other reason than to access its archives, (http://health.groups.yahoo.com/group/original_kombucha/) . This group maintains a file of how KT has helped people and also other uses for both KT and the SCOBYs. You can ask and many people will send you a SCOBY for the cost of postage and there is a fair possibility that you can find someone locally with one. I hope I have once again piqued your interest on how you can help your body heal with living fermented foods.

Sources:

(http://www.seedsofhealth.co.uk/fermenting/kombucha.shtml)

(http://happyherbalist.com)

(http://www.kombucha-research.com/)

About the author

Patty Donovan was in a wheelchair and could only walk around her house with a cane. She was on over 20 medications. When told to "take the morphine, get in the wheelchair and learn to live with it" by a neurosurgeon, she knew her life had to change. She is now almost a fanatic when it comes to healing through the use of "whole foods" and and natural remedies. Since that time, she has spent countless hours researching nutrtion and alternative health. After spending 30 years in the allopathic health care industry in both pharmacy and as an RN, she brings a unique perspective to Natural News readers. Since committing to this new life style, she no longer uses even a cane, has gotten off over 20 medications, lost over 50lbs and returned to work.


Learn more: http://www.naturalnews.com/024366_tea_Kombucha_body.html#ixzz2JfdIlcyu

Grow Your Own Probiotics, Part 1: Kefir

The world of lacto-fermentation is a fascinating one. Virtually every culture has some kind of fermented food/beverage. Fermented products are significant sources of amino acids, vitamins and minerals. The bacteria in fermented foods are potent detoxifiers. They produce substances that inhibit harmful bacteria such as salmonella. They can eradicate H. Pylori, the bacteria responsible for the majority of gastric ulcers. In this series I will talk about a few of the ferments with which I have become very familiar over the last several months. By the last article in the series, I hope to have convinced you that fermentation is not only cheaper and better for you than popping a pill but that it's fun. You have to eat anyway, so get the most for your money. It doesn't cost you more than the cost of the food once you have your initial supplies and members of many yahoo groups offer things for no more than the cost of postage.

The first ferment I would like to discuss is Kefir, a dairy ferment. If you are vegan, lactose intolerant or allergic to casein, please continue reading as there are alternatives to dairy ferments. Kefir is considered to be the mother culture of all dairy ferments. To quote Dominic N. Anfiteatro, who is probably the most knowledgeable person in the world today when it comes to kefir: "I regard kefir grains to be Probiotic-Jewels... and their culture-product kefir a Probiotic-Gem". I first became interested in kefir when I was reading "The Maker's Diet" by Jordan Rubin. I looked it up on the web, got some grains and I was soon making kefir. I feel it has contributed significantly to the healing I have experienced.

Kefir originated in the Caucasus Mountains. The word kefir is derived from the Turkish word keif, which loosely translates to "feeling good". This makes perfect sense as those who drink kefir regularly (myself included) claim it promotes a sense of well-being. The Caucasus peoples enjoyed longevity of over 100 years. There is a legend that kefir grains were a gift of the prophet Mohammed and the Caucasus people fiercely guarded their grains for fear they would lose their strength if given away and the secret of making kefir got out. Others heard of the "magical" properties of kefir and word spread. Even Marco Polo mentioned it. Then kefir was forgotten for centuries until news spread of its successful use in the treatment of tuberculosis, intestinal and stomach diseases. The first studies on kefir were published in Russia at the end of the 19th century. This is the true story of how kefir grains found their way to the rest of the world:

The members of the All Russian Physician's Society were determined to obtain kefir grains in order to easily supply kefir to their patients. The society approached the Blandov brothers and asked them to procure some kefir grains. These brothers not only had a dairy, but had holdings in the Caucasus. The plan was to obtain a source of kefir grains and then produce kefir on an industrial scale in Moscow. Nikolai Blandov sent a beautiful young employee, Irina Sakharova, to the court of a local prince, Bek-Mirza Barchorov. Her job was to charm the prince and persuade him to give her some kefir grains.

The prince however, afraid to violate a religious law, had no intention of giving away any 'Grains of the Prophet'. He was very taken with Irina though and didn't want to lose her. Realizing that they were not going to complete their mission, Irina and her party departed for Kislovodsk but were waylaid on way home by mountain tribesmen who kidnapped Irina and took her back to the prince. Since it was a local custom to steal a bride, Irina was told that she was to marry the prince. Only a daring rescue mission mounted by agents of her employers saved Irina from the forced marriage. The unlucky prince was hauled before the Tsar who ruled that the prince was to give Irina ten pounds of kefir grains, to recompense her for the insults she had endured. The kefir grains were taken to the Moscow Dairy and in September, 1908, the first commercial kefir was sold.

Traditionally kefir is prepared by fermenting milk with kefir grains. The word 'grains' is a bit misleading. They look like little pieces of cauliflower and have absolutely no relationship to cereal grains. They are composed of a firm gel-like mass of proteins, fats and polysaccharides and reproduce in a dairy medium. The organisms found in kefir can be divided into 4 genus groups: Lactobacilli, Streptococci-Lactococci, Acetobacter and Yeasts. Kefir, prepared with grains, contains as many as 35 different strains of bacteria and yeast. Commercial powdered starters are available and these contain 10-15 organisms, while the bottled kefir you buy in the store contains a maximum of 10 strains (along with a lot of things you don't want). Most bottled kefir contains only bacteria as many states do not allow the selling of beverages with live yeasts, so, as you can see, if you want kefir for its probiotic value, it only makes sense to culture your own. It is very simple to do, taking about 5 minutes a day. It is also quite simple to prepare cheese from kefir.

Kefir has a creamy consistency with a slightly tangy (sour) taste depending on how long it's been fermented. Mine often gets as thick as yogurt. Many, if not most people drink kefir after culturing for 24 hours then straining. However, by doing this they are missing out on many of the benefits of kefir. For example, by ripening kefir another 24 hours, the content of folic acid is increased 116%. Kefir was originally stored in airtight clay vessels or wooden barrels and allowed to age. This produced a very effervescent beverage with up to 2% alcohol.

Besides kefir's obvious probiotic value, it possesses other healing properties. Kefir grains produce a polysaccharide known as kefiran. Research in Japan found that rats with tumors, which were fed kefiran, had reduction in tumor size. Kefiran is also proving to have anti-inflammatory properties. Dom, mentioned above, actually cured himself of Crohn's disease by both eating kefir grains and inserting them rectally. He has also had success treating Repetitive Stress Injuries through the ingestion of kefir grains. In 2003, the anti-inflammatory effect of kefiran was investigated and correlated scientifically by Prof. Jose M. Schneedorf et al.

Other research shows regularly eating the grains themselves can lower blood pressure, cure constipation, and control blood glucose. On his site, Dom stresses that anyone culturing kefir should also ingest excess grains. On Dom's advice, a friend saved grains until she had a large quantity, then started giving her autistic son about a tablespoonful of grains with every meal. They are now about 3 weeks into this process and her son is responding beautifully. He is much calmer, emotionally less volatile and he is actually taking classes online. He is 11 years old. Currently, there is no scientific research using kefir grains to combat autism, but anecdotally, both with my friend and with others, it appears to hold promise. Kefir and kefir grains can also greatly aid in the elimination of Candidiasis.

There is a common misconception among most people battling Candida and most Candida diets that all yeasts are bad and that fermented foods will make you sicker. This simply isn't true when talking about live lacto-fermented foods. Yeasts are in the air so every time we breathe or swallow, we are putting yeasts in our bodies. There is no way to avoid exposure to yeasts unless you live in a bubble. If all yeasts were bad, we couldn't survive. Candida albicans is a normal part of microbial flora in the intestines and only causes problems when its growth gets out of control. Sadly, the SAD (Standard American Diet) is the perfect vehicle to stimulate massive proliferation of Candida albicans.

Candida is normally a smooth rounded bud and is harmless in this stage. When the colony reaches a "critical mass" in the large intestine and is running out of food, Candida has the ability to morph from the round bud to a thread-like shape. It then migrates to the small intestine in search of food and this is where the threads are able to wreak havoc by poking holes in the small intestine. Instead of vital nutrients being absorbed by the small intestine, approximately 180 toxins produced by Candida are given direct access to the bloodstream. This phenomenon is called leaky gut syndrome. Undigested food particles, toxins and other chemicals all cause inflammatory reactions once outside the protected confines of the intestines and this inflammation is the cause of myriad diseases and syndromes.

Unfortunately, mainstream medicine refuses to recognize the role of Candida in inflammation.

The yeasts and bacteria present in kefir and other lacto-fermented foods are actually able to displace Candida on the intestinal wall allowing these holes to heal. Once the leaky-gut is resolved and toxins no longer pass into the bloodstream and tissues of the body, healing can begin. I truly believe that lacto-fermented foods are key players in combating Candida albicans overgrowth and dairy kefir provides the most comprehensive combination of beneficial organisms.

Milk kefir grains can be used to ferment alternative milks such as soy milk, seed/nut milks, quinoa milk, coconut and rice milk. The grains will not grow in such mediums and will eventually stop fermenting, and kefiran is not produced. You do however; reap all the other benefits, especially the probiotic benefits of fermenting milk. Another alternative is water kefir. Water kefir grains are like squishy crystals and are used to ferment sugar, water and fruits. You can create your own carbonated soda-like beverages with water kefir and get many of the same probiotic benefits. The organisms are not identical to milk kefir grains. You can convert milk grains to culture other mediums, but water grains don't generally do a good job with dairy. For more information on this:
(http://users.chariot.net.au/~dna/kefirpage.html#alternativekefir) .

While kefir will work with all milk, even powdered, it does like a little fat. I would highly recommend raw milk (cow or goat) from grass fed animals. If you can't get raw, try and find milk that has been pasteurized but not homogenized. Ultra pasteurization is the most damaging to the structure of the milk proteins, but that is often the only way you can get organic milk. Above all, avoid milk that comes from cows given hormones and antibiotics. Again, kefir grains will do their magic with any milk.

If you are interested in finding raw milk in your area, go here: (http://www.realmilk.com/where.html) .

If you are lactose intolerant, the initial 24-hour fermentation will remove about 50% of the lactose, which is the food for the organisms. Ripening the kefir after straining for an additional 24 hours at room temperature or for several days in the refrigerator, will remove almost all the lactose. Many people who are lactose intolerant are able to drink raw milk even without fermenting, as the enzyme lactase is still present.

I hope I have piqued your curiosity about kefir and tempted you to try it. Here are some resources for getting grains. Most people give you the grains for the cost of shipping.
(http://groups.yahoo.com/group/Kefir_making/) , Join this group, post stating where you are and ask.

(http://groups.yahoo.com/group/Kefir_making/database?method=reportRows...)

(http://www.torontoadvisors.com/Kefir/kefir-list.php)

For some people, the tart taste may take a little getting used to. Here are a couple of recipes I've developed for smoothies. I use stevia because I have eliminated all sugars from my diet, however, you can use honey or another natural sweetener of choice.

Mint Chocolate Smoothie

8 to 10 oz KEFIR
1 heaping tablespoonful Cocoa Powder
¼ teaspoonful Peppermint Extract
1 raw egg
1 tablespoonful Chia seed
Stevia to taste
Blend and enjoy

Berry Smoothie

8 to 10 oz KEFIR
¼ cup berries of choice
½ teaspoonful Vanilla Extract
1 raw egg
1 tablespoonful Chia seed
Stevia to taste
Blend and enjoy

(http://users.chariot.net.au/~dna/kefirpage.html)

(http://www.healingcrow.com/ferfun/ferfun.html)

(http://www.kefir.biz/history.htm)

(http://www.know-the-cause.com/NewsLetterArticles/tabid/69/newsid449/1...)


Learn more: http://www.naturalnews.com/022822_kefir_probiotics.html#ixzz2JfcaQZzk

Juice cabbage and get probiotic even enzymes

When do they start fermenting from the minute they are juiced or crushed.Our ancestors' utilized probiotic enriched foods on a regular basis. This was necessary as a means of food preservation without the advent of refrigeration. Many ancient medicine men and physicians began utilizing them to treat certain ailments. Probiotic enriched foods are one of the most important attributes of a healthy diet and lifestyle.

In the early 20th century, Nobel Prize winning scientist Ilya Ilyich Mechinikov attributed the remarkable health of a group of Bulgarian people to their daily consumption of probiotic enriched foods. He named the unique bacterial species that made up much of their fermented products Lactobacillus bulgaricus. He theorized that probiotic bacteria could have a much greater impact on human health than the much feared pathogenic strains of bacteria.

Every culture around the world had their own unique fermented foods. The Europeans used cabbage, beets and cucumbers to make foods like sauerkraut, kvass and pickles. The Koreans made a spiced, fermented cabbage they called kimchi. The Asians fermented soy to form products such as tempeh, miso and natto. They also created a fermented drink called Kombucha. Many different cultures also made their own fermented sourdough style breads.

Traditional fermented foods

Sauerkraut is made by fermenting cabbage often times in vinegar. Raw cabbage naturally has probiotics and enzymes that are exponentially multiplied during the fermentation period. Fresh (not canned) sauerkraut is a fantastic source of living enzymes and active lactobacillus and pediococcus strains of probiotics.

Kimchi is most commonly made with Chinese cabbages. There are many other variations of kimchi using cucumbers, eggplants, leeks, radishes, & other seasonal veggies. Often times these are prepared with a combination of fermented veggies that give it unique antioxidants, live enzymes and the special organism lactobacillus kimchi among others.

Fermented soy comes in three major forms: miso, tempeh and natto. Miso and tempeh often incorporate brown rice and barley fermentation with two unique probiotic yeast species. These yeasts enhance the bioavailability of the amino acids and produce high amounts of B vitamins. The bacillus subtilis bacterium is used to produce natto which is rich in proteolytic enzymes and vitamin K2.

Almost every region had their own raw, fermented dairy products. The Bulgarians ate yogurt, the Indians ate Lassi, the Africans had Amasi, and the Eastern Russia/Slovakia areas had kefir to name a few. Each of these dairy products were fermented with lactic acid based bacteria such as Lactobacillus, Lactococcus and Leuconostoc among others.

These raw, fermented dairy products share many of the same bacterial strains. In particular, the lactic acid based lactobacillus family of bulgaricus, kefir, parakefir, brevis, casei, etc. It also provides a variety of healthy yeast saccharomyces species. These include saccharomyces unisporus, turicensis, cerevisiae and exiguous. Finally, these dairy products contain one of the most potent probiotic strains, bacillus coagulans. This combination of probiotic organisms work in synergy to repair and protect the gut and destroy even the harshest of opportunistic organisms such as the Candida yeast species.

Many individuals struggle to digest the milk sugar lactose and protein casein. Fermented, raw milk products such as those listed above have not only metabolized lactose but provided large doses of the enzyme lactase to assist in digestion. Most individuals who are naturally lactose intolerant do very well with fermented raw milk products.

Milk coming from cows that produce Beta Casein A1 can be problematic even after undergoing fermentation. It is best to purchase fermented, raw dairy from 100 percent green-fed animals that are completely free of Beta Casein A1. These acceptable animals would include goats and cows that have been selectively bread to no longer produce Beta Casein A1.

Sources For This Article Include:http://www.probiotics-help.com/probiotic-foods.html
http://theconsciouslife.com/top-probiotic-foods.htm
http://www.naturalnews.com/027763_friendly_bacteria_probiotics.html


Learn more: http://www.naturalnews.com/036433_probiotics_foods_health.html#ixzz2JfZ7CTBC

For decades, natural health and nutrition advocates have advised paying attention to our internal environment for optimum health - specifically, to make sure the "good" bacteria in our gastrointestinal tract was plentiful by eating yogurt and other fermented foods and/or taking probiotic supplements. Once considered fringe, "health nut" advice, scientists have recently documented multiple ways probiotics can benefit health. Now, at the American Heart Association's Scientific Sessions 2012 currently underway in Los Angeles, researchers have announced taking a probiotic supplement might help prevent heart disease.

According to Mitchell L. Jones, M.D., Ph.D., lead author of the study and a research assistant in the faculty of medicine at McGill University in Montreal, taking twice daily doses of a probiotic lowered key cholesterol-bearing molecules in the blood, caused "bad" cholesterol level (the kind that clogs arteries) to plunge and made the total cholesterol count healthier.

This is a particularly important study for mainstream medicine to be aware of because of two reasons. First, it involved a double blind study in humans. And second, it shows that a natural substance can do something Big Pharma's side effect-ridden statins can't do -- lower "bad" cholesterol without potential harm.

In earlier studies, a strain of live probiotic microorganisms (Lactobacillus reuteri) had shown promise in lowering blood levels of LDL or "bad" cholesterol. For the new study, the investigators looked to see if the same probiotic could lower LDL and reduce molecules of cholesterol attached to fatty acids known as cholesterol esters. A combination of elevated cholesterol esters plus high LDL has been tied to dangerous plaque buildup in the arteries, resulting in a heightened risk of heart disease.

The study involved 127 adult research subjects who all had high cholesterol. About half the patients took the probiotic two times a day, while the rest were given placebo capsules. After just nine weeks, those taking the probiotic had LDL levels 11.6 percent lower than those on placebos. In addition, cholesterol esters were reduced by 6.3 percent and cholesterol ester saturated fatty acids fell by almost nine percent, compared with the placebo group.

The people taking the probiotic had no side effects and, as the researchers noted, the probiotic strain L. reuteri has a long history of safe use.

As Natural News previously reported, other breakthrough research published in the journal Nature strongly indicates an imbalance of "good" versus "bad" bacteria in the intestinal tract appears to trigger Type II diabetes --and probiotics may help prevent or treat that condition, too. In addition, scientists have also discovered that probiotics can increase the body's immune response to the flu virus and may be an effective treatment for inflammatory bowel diseases such as Crohn's and ulcerative colitis.


Learn more: http://www.naturalnews.com/037884_probiotics_bad_cholesterol_heart_disease.html#ixzz2JfagW9Vh